Gentry Gourds

The goatskin head has been stretched across the gourd, and the precut neck has been oiled.

Here are the parts temporarily assembled.

Next is the application of shellac and the mounting of the hardware. Not sure yet how to slot the nut and bridge.

Been working with leather dye and varnish. This is the drying stage.

Found this chart the other day on The Gourd Reserve.  Many people have asked us about the types of gourds that we use, and these illustrations are a good tool to help identify the different shapes and varieties.

Digital Gourd chart © Dan Dunkin 2003
This chart is used courtesy The Gourd Reserve

We decided to put the tent up before the rain forecast for tomorrow and Friday gets here. Hopefully, it will survive the wind.

We’ll setup the tables and gourds on Friday morning in time for the visiting elementary school kids.

So many gourds are in progress! The new prototype bird feeder comes in a 2-door or 4-door option. Most of them are drilled, cut and decorated; they still need to be cleaned on the inside, stained and varnished. I’m searching for the right type of wire to use for hanging.

There are 2 long-handled dipper gourds marked and ready to cut into ladles. These beauties are about 2-3 feet long.

Still in the works are a few large apple gourds that I plain to dye red and add a “leaf” cut out from another gourd. If there is time, I want to work on some mini-egg gourds and a few mini gourds shaped like cute little pumpkins.

I’ve made some gorgeous necklaces from glass trade beads, chevrons and old silver. There is one, a green watermelon bead strand mixed with pink and pewter, that is too pretty to give up. I may have to keep that one for myself.

That’s all for now! Keep those fingers and toes crossed for dry Feast weather.

I’ve been thinking about what historically appropriate liquor I should carry in my flask this year. I was thinking that a rye or corn whiskey would be what an English merchant in this time frame and place would favor, but a conversation at lunch today brought forth the idea of a New England dark rum. Brandy or sherry are also possibilities.

What do you think I should sip this year?

Gentry Gourds will be located on site 306 – the same place we’ve been for the past four years. We are looking forward to catching up with our neighbors and watching (and hearing) the artillery demonstrations.

See the Feast website for all of the information:

http://www.tcha.mus.in.us/feast.htm