CONTENTS

Announcing the
2003–2004
Electronic Field Trip
Schedule!

Next Program:
Soldier of Liberty
October 9, 2003

Until the middle of the twentieth century, most Americans were farmers. They lived in a seasonal rhythm, measuring time by spring plantings and fall harvests. Today, most Americans are city dwellers. We have been moving to urban areas in droves, but still feel a strong connection to the rural way of life. Read More.

Songs are a very important part of our history. They tell us a great deal about people of the past—how they worked, how they entertained themselves, and what their daily lives were like. Analyzing a slave work song can help your students better understand the attitudes, feelings, and work of 18th-century plantation slaves. Examine the work song "Shuck That Corn Before You Eat."

Many educators recognize the value of the Internet as a powerful research tool for the classroom. But how many educators fully realize the power of the Web as a means of communication? This month's Technology Tip explores some ways to use this unique resource to connect with students and their families as you return to the classroom this fall. Learn More!

Colonial Williamsburg offers a variety of quality instructional materials dealing with 18th-century life, including:
—2003–2004 Electronic Field Trip Programs
—Discovering the Past Through Archaeology (classroom simulation kit)
—Hands-On History: Soldier's Haversack (object kit)
—John's Story: 1775 (book)
—Songs for a Revolution (lesson unit)
—Tin Whistles and Fifes
—Marching Out of Time (music CD or cassette)

Learn More!

The Colonial Williamsburg Foundation is proud to announce a partnership with PSCU Financial Services. Through this new initiative, scholarship funds may be available to help schools in your area participate in the 2003–2004 Colonial Williamsburg Electronic Field Trips. Learn More.

COMPOTE OF APPLES.

Pare and core the apples, and if you prefer it, cut them in four, wash them clean, and put them in a pan with water and sugar enough to cover them; add cinnamon, and lemon peal which has been previously soaked, scraped on the inside, and cut in strings; boil them gently until the apples are done, take them out in a deep dish, boil the syrup to a proper consistency, and pour it on them.

Mary Randolph, The Virginia House-Wife
(1824), pp. 154–155.

Recipe adapted for classroom use