As you may know we have been posting blogs about Lynchburg, Virginia’s Old City Cemetery since the beginning of the year. We are almost at the end of highlighting a different part or aspect of this unique, historical and widely visited corner of Lynchburg.
This month we are featuring the Quartermaster’s Glanders Stable. Although the Quartermaster’s stable, that housed the thousands of horses and mules essential to the operation of the Civil War was actually located at the “fairgrounds” (which included the present E.C.Glass High School campus) it is represented and presented on the grounds of the Old City Cemetery.
Lynchburg was one of the four quartermaster depots for the Confederacy. The depot’s main function was to supply General Robert E. Lee’s Army of Northern Virginia with the necessary horses and mules needed to conduct the war effort. Over a 15 month period, of the 6,875 horses stabled in Lynchburg, only 1000 were sent into the field. Almost 3,000 died, 449 were shot and the remainder were unfit for service. The great glandes epizootic was affecting the horses, mules and even humans. The stable allowed for innovative medical research on the disease and how it was affecting the cavalry horses.
What is glanders? The respiratory disease, which causes major respiratory distress and death, was a virus spread at watering troughs and in unhealthy stable conditions where the horses were prone to nuzzle. Infected mucus was easily passed from one animal to another as horses use their noses and the sense of smell to identify and communicate with one another. There was no cure.
Doctor Terrell and Doctor Page studied 19 horses stricken with glanders, conducting postmortem examinations at various stages of the disease’s progression. They also intentionally transmitted the disease from a sick horse to a healthy one, sacrificing it 33 days later to study its advanced and terminal symptoms.
Prevention of the disease was the only solution to controlling the epidemic. Horses and mules were placed in uncrowded, well-ventilated stables, which introduced good sanitation and a healthy diet. The animals no longer used communal watering troughs. Any infected animals were destroyed. The ancient disease known as glanders was not completely eradicated until 1934.
Placed on the cemetery grounds, across the street from the Chapel and Columbarium, is a marker describing this important contribution to veterinary medicine. Dr. John Jay Terrell, a Quaker, is mentioned. He helped eradicate smallpox, in humans at the Pest House (blog post 1/12/16), and eradicate the spread of glanders in the animals who served a very important role in the war.
As many of you know we feature a monthly signature dish, usually based upon the month of the year, the season, food ingredients currently fresh and in season or an upcoming holiday. This month we are featuring pumpkin, as they are plentiful during the months of October and November. These pancakes would be delicious on Thanksgiving morning, as they will keep you full until an afternoon dinner of turkey and all the fixins.
- 5 tablespoons butter
- 1 tablespoon brown sugar
- 1/4 cup pecan halves
- 2/3 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/3 cup sugar
- 1/4 teaspoon salt
- 4 eggs, separated
- 2/3 cup buttermilk
- 1 1/4 teaspoons vanilla extract
- 1 cup pumpkin puree
- confectioners’ sugar, for dusting
- maple syrup, for serving
- Preheat oven to 350 degrees.
- Melt 2 tablespoons butter in a 10-inch skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes. Transfer the pecan mixture to a small dish and set aside. Reserve the skillet for the pancake.
- In a small bowl mix together the flour, pumpkin pie spice, sugar and salt. Set aside.
- Melt the remaining 3 tablespoons of the butter. In a large bowl, add egg yolks, buttermilk, vanilla and melted butter and whisk until blended. Gradually whisk in flour mixture. Stir in the pumpkin puree.
- Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture. Gently spoon the batter into the reserved skillet. Sprinkle the top of the pancake mixture with the reserved pecan mixture. Bake for 20-30 minutes or until golden brown.
- Dust the pancake with confectioners’ sugar. Cut into wedges and serve with maple syrup.
Serves 4 to 6 guests.
Remember, we are featuring this dish during October 2016. If you stay with us at The Carriage House Inn Bed and Breakfast during October you will most likely be served this delicious and different pancake. If you stay another time you can always request this recipe, we’ll try to make it for you!
**This recipe courtesy of the Food Network, 2016, Katie Lee Joel.
It’s that time again, time to meet some of the ghosts of Lynchburg during their annual ghost walk in historic Lynchburg.
This years Ghosts of Historic Lynchburg walk will be held in the historic district known as Federal Hill. Federal Hill became Lynchburg’s first residential suburb, until it was annexed in 1814 and again in 1819 when it became part of the town’s jurisdiction. One of the smallest and most compact historic districts the houses range in styles from Federal, Greek Revival, Colonial Revival and Queen Anne, plus a few Second Empire.
Federal Street defines the center of this district. Because of the topography some of the streets have never opened or surprisingly dead-end at a bluff or cliff and are picked back up a block or two away at a higher or lower elevation.
Federal Hill has always been a popular residential area. Close enough to downtown for the residents to easily access shops, businesses and restaurants. Closer still to the churches that line Court Street for Sunday worship.
The tour will be held on October 20, 21 and 22, 2016, starting at 6:30 pm. Tours begin about every 20 minutes. Tickets will be sold each evening starting at 6:00 pm, with a limited number of tickets each evening. Tickets are $10 each. There will not be any rain dates. This tour is primarily on sidewalks and streets, but there will be uneven areas and walking up and down hills. The tour will start and end at 1101 Federal Street, which is also the place to purchase tickets.
Even if you have toured this neighborhood before the stories vary from year to year. We will see you there!
The event is put on by the Lynchburg Historical Foundation and is sponsored by Whitten Funeral Home. If you are from out of town and need a place to stay after touring the haunted streets, give us a call. We would be happy to put you up for the evening at The Carriage House Inn Bed and Breakfast.
Benny Scarpetta’s, it’s finally here! Downtown Lynchburg,
Located at 1019 Main Street, in what was the former The Famous men’s clothing and shoe store for decades, Scarpetta’s is Italian for “little shoe.” The 13 other Benny’s have different names and character to differentiate themselves from the other locations. Usually found in the downtown area of other cities, large and small, each Benny’s fits its location.
The menu is simple and concise. Known for their 28-inch pizza, which feeds eight, the pizza is sold by the individual slice or the whole pie. All of the pizzas have a signature five-cheese blend. All of the ingredients are sourced from local famers. Offering three types of pizza cheese, pepperoni and sausage pizzas plus a monthly meat and veggie special you can eat in or take away. The interior is eclectic with murals on the walls and wild colors throughout. Open 7 days each week, Sunday thru Wednesday, 11 am until 12 am and Thursday thru Saturday, 11 am until 2am. Now you know where to go any hour of the day or night for your pizza fix.
We tried the cheese and sausage slice recently and it was good. The crust is thin and crispy, the sauce is slightly sweet and Mike even enjoyed the cheese topping–just enough for him and he likes lots of cheese. We will try a specialty slice next. With pizza this good, you should expect a wait unless you are there at an off time.
For more information visit www.bennysva.com or call them at 434.528.5111. Follow them on Facebook. Benny Scarpetta’s will soon be a Lynchburg favorite.
We hope you enjoy them as much as we did.
Michael and Kathy from The Carriage House Inn Bed and Breakfast.
The 7th Annual Festy experience will take place in Nelson County, VA October 7 thru 9, 2016, Columbus Day Weekend.
This year’s unique, family friendly, fun festival will be set up at the Nelson County Preserve. Located on 350+ acres there will be plenty of space for the stages, music, outdoor activities, camping (in various formats), food and drink vendors and much more.
Music has always been the mainstay of the Festy Experience, but the Experience is much more. Talented well-known musicians along with obscure newcomers will be featured throughout the 3 days. Included this year are the Infamous Stringdusters, Lyle Lovett, Robert Earl Keen, Mary Chapin Carpenter, Lee Ann Womack, Sam Bush Band, Steep Canyon Rangers and many, many more.
In addition to the music you will find plenty of outdoor activities to participate in: Disc Golf, ultimate frisbee, kickball, soccer, volleyball, a rock climbing wall, guided nature tours, trail runs, hosted bike rides, yoga and the 21st Annual Blue Ridge Burn–5K/10K run.
If you are visiting for the day or the weekend there will be a variety of food and drink vendors, including an on-site café near the camping area. For those staying at the Preserve there will be unlimited showers available this year.
Tickets range in price and accessibility:
- Day-Tripper Weekend Festival Pass: $100 per person–access to festival only
- Day-Tripper Single Day Pass: $40 per person, per day–access to festival only
- Camping Weekend Festival Pass: $150 per person–access to festival, campground and showers
The Nelson County Preserve is located about 37 miles from Lynchburg, just north of Colleen. Those attendees not wanting to “rough it” may choose to stay with us at The Carriage House Inn Bed and Breakfast.
For more detailed information visit www.thefesty.com or call 434.220.4000. It’s been a fun event in the past and we can assume it will be a fun event again this year.
Light, crispy waffles topped with a variety of fruits are a popular breakfast entree served at The Carriage House Inn Bed and Breakfast. We top these yummy waffles with fresh fruit during the summer months and with dried or canned fruit during the winter months. Oftentimes we include nuts, whipped cream or even granola with the fruit topping. Use your creativity!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 large eggs, separated
- 2 cups buttermilk
- 4 tablespoons unsalted butter, melted
Preheat your waffle iron. (We use a large Belgium waffle iron). In a bowl, whisk together the flour, baking powder, baking soda, and slat. In another bowl, beat the egg whites with an electric mixer until soft, glossy peaks form. In another bowl, whisk together the egg yolks, buttermilk and butter. Add the buttermilk mixture to the dry ingredients and mix just until combined, then fold in the egg whites.
Spoon or pour about 1 cup of the batter onto the hot waffle iron. Close the lid. Bake until the waffle is golden brown, about 4-5 minutes. Remove with a fork to a warm plate. Serve at once, or keep warm on a baking rack in a 200° oven. Repeat with the remaining batter.
Top with a topping of your choice. The above picture is with fresh strawberries, but you can use whatever fruit you have on hand or skip the fruit and enjoy.
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