My family's homestead is estimated to be 1730's. Its considered to be the oldest family owned farm in New Hampshire. I am 12th generation Hilton and grew up most of my life in and around the home. Most of these old colonial homes did not have an entry way to the cellar through the house. Our homes master bedroom on the second floor had a secret panel accessing a stairway around the central chimney to the basement to avoid capture by the Native Americans.
They were ruthless. Native Americans in New York city however were just in the City walking around. Curious how different tribes worked. Our family home is in Massachusetts, from 1674, and it's now a bed and breakfast... used to LIVE there, now it's just another taken over building.
An interesting bit of trivia. From about 1690 until the Rev. war all trees on Crown land in North America that were 24 inches in diameter 12" above the ground belonged to the King. England had used up virtually all the large timber. The abundant white pine and white oak in America was to be used primarily for for ship building So when ever you find those wide plank floors and and beam that started out at 24" or bigger Generally any plank over 19-20" was from the kings tree. They were either stolen from the crown or the person was a well thought of loyalist. My grand father cut a huge old growth white pine in Upton, Mass back in the 1950's that had a British broad arrow mark on an old blaze about 8 feet from the ground. The large trees were usually marked to show crown ownership. Neat house. Found this link about the Broad arrow mark on trees. The mark is still found in use today on military ammunition and some equipmentccrpa.org/km/King%27s%20Mark%20Why%20The%20Name%20King%27s%20Mark.htm
sportclay1, nice bit of history. Caleb Page (Molly Stark's father) who originally owned the land and first house were involved in the French and Indian War and so may have been in good standing with the English or it may indeed have been one of the illegally cut trees as the Page's did side with the colonies against England.
I love old houses like yours that have not been totally molested and modernized. The well in the bath is fantastic. I own a piece of property that has a home built in 1870. The house sits on the site of the original home built in 1740. It burned in 1869 and the family built a new much larger "modern" house on the site. One of the original barns was "upgraded" at the time of the 1870 home build. The gable roof was raised a half story and a hip/barn roof was in place. 10 years ago I decide to make some repairs to the barn. Needed new flooring and the foundation needed repair. In the process we discovered the owners name and the date 1755 carved in one of the timber frame beams. When my father bought the property in 1949 it was purchased from descendants of the original owner. I mention this because down the road about 2 miles my dairy farmer neighbor owns a piece of land that in 1777 Lt. Col. Fred Baum 's Germans were kicked out of Vermont at the battle of Bennington and retreated back to Saratoga. Where they camped on the East side of the Hudson. General Stark was responsible. Saratoga Battlefield and Schuylerville are on the other side of the river. Last month the NPS installed a new monument to the surrender ground directly across the river from Baum's encampment.
@@sportclay1 that's so interesting of the ripple effects of past lives that effected the future. Consider. My father was a paratrooper Screaming Eagles who met my French mother outside Paris. If Hitler had not started WWII, I wouldn't be here as I am. How many lives lost, found and changed by the decisions one makes.
Thank you and George for sharing colonial history that still exists. What a wonderful learning experience for those unfamiliar with the real history of our ancestors.
Now George is what historic property owners should be! The way he’s maintained and kept the artifacts is impressive. I mourn the way my grandparents house / general store was torn apart by new owners when my parents built their retirement house up the hill. Not Thursday team you are taking history forward for the rest of us.
A great living example of lost colonial sites we find in the woods. Very nice of George & Ester to invite you for a tour. The well under the bathroom is too funny. I can only think of a couple cellar holes we've found that had an indoor well. They weren't common.
His basement looked very similar to my dad's house in Loudon (cir 1856) low ceilings granite block foundation accessory beams with bark still on the bottom. His house is a time capsule. Thank you Mr. George.
Such a beautiful time capsule. Thank you all for taking us along. This is exactly what fascinates me because I love history and saving it for future generations. How lucky George is to live there.
So glad this was in my recommended! I grew up in Kittery, Maine and there are SO MANY old houses like this. Kittery is the first town in Maine, wicked old and so much history
Thanks George for giving us a tour of your beautiful home. I lived in a house built in the 1700's when I was a child. Maybe that's why I love these old houses so much. Our house was brick, with what I now know was a cellar hole under what would have been the "parlor". (Thanks Charlie for teaching me about cellar holes ). I can hardly wait to see what the SD crew finds underground !
i work in a lot of houses like that in the monadnock region. it's always amazing to me to look at the architecture and think about the craftsmen who put it together. when i'm done performing my work i feel like i've become a part of it's history.
This is the coolest video. Its incredible what is still there. What a nice man to show it to us. The brick arch in the cellar is for firewood stacked up. Stays dry and keeps the bugs out of the house
Wow George that was brilliant house barn well and road now when Charlie and keebs explain everything when digging for relics you've got that image in your mind thank you very much sir really enjoyed the video 👏👏👏
The thing in the cellar that he thinks may have been an oven could possibly have been a niche for storing milk, cheese, wine and other things that needed cooler storage. They have these brick niches in the cellars of many of the 18th century plantation homes in New Orleans where I'm from. There would have originally been a wooden rack or shelving in it for putting the items on. The bricks would have kept the items insulated. They have a niche similar to that at Destrahan Plantation, and that is what the tour guides say it was for; cold storage, like an early refrigerator.
What a neat house my house is of 1856 vintage and has many similarities post and beam raw timber and all the hardware door hinges latches etc. Notice the height of the ceilings same in my house 6.3 feet to barley 7 feet. I also have two sections but mine is very modern I still have a hitching post and water pump outside the front with the owner initials carved into the stone.
wonderful kept home, the old timbers had old growth rings, much much stronger wood than we have today and higher sap that prevents rot and insects. nice see homes kept close to original. thanks for sharing the tour. cant wait see what you dig up
What a privilege to see inside George's house. Amazing to think that the original timbers will likely have been mere saplings in the late 1600s. Just to say - what George describes as a soup/cooker bowl looks like a washtub to me. We had these in Scotland too, often in a small outbuilding (a washhouse) with its own hearth beneath the brick platform to boil the large pot. I so enjoyed seeing this, thank you!
Wow thank you to George for showing us your Home and thank you to the Team for putting it all in to perspective for us all. Living History. Can't wait until tomorrow. Brilliant video and thank you again George, beautiful House.
That was amazing. I love the old houses. We don't have any thing that old up here in Pierce County ND. I have detected older farm sites. But nothing this old!
Did anybody notice Dame looking under the stair well for Harry!?...,Fantastic old houses built by ship carpenters wood pegs didn't conduct lightning then came Benjamin Franklin lightning protection frontier houses are so cool The well for sleep walkers bringing in those stones sign of a Free Mason!!!,
Whoa! What a fasinatingly interesting tour of "Facefull" George's home and property. Thank you so much George for allowing us into your historical home. I will be waiting on pins and needles for tomorrow's episode where you detect the property. It sounded as if George is a detectorist also. I hope he can join in the hunt. - SB
@@steveclark4291 LOL...1890 is more respectable and noteworthy. definitely worth checking. a little jar of coins from that time frame would still be neat.
I subscribe to not Thursday a few months ago I have enjoyed all the videos especially this one can't wait to see what you find in the yard keep on digging Bill Johnson Walstonburg North Carolina
Geez! It's so great that some people will keep up property so well. Great video. In fact, the last few have been just wonderful to see. I've seen homes and buildings akin to this property in my early life in Upstate NY.
Now that's very generous of Mr. George, and his wife, I can't say enough to express my thanks. Being from Texas, we have history of course, but that just took it to the next level in my being able to understand what I've seen in y'alls, and other videos of old home places. Sir I thank you for the personal tour of your beautiful home and property, and equally Charlie, and crew for the ride, and view through the lens.
my son Michael lived and worked in Houston for 5 years. I visited there. Such a nice friendly and warm! place which would be appreciated about this time!
@@GMRUNNER I'm about three hundred miles north of there, about sixty miles northeast of Dallas. I've worked down there a number of times over the years, and the climate there is much milder than up here. The breeze off the Gulf keeps them in almost tropical climate. Their hot summer days, are the occasional mid nineties, and cold to them is in low forties. The humidity is what kills me, as if I'm be dehydrated by the second by giant sponge sucking the sweat out by gallons. Up here, we hit days on end in the high nineties, and plenty above a hundred from June to September. With moderate to low humidity, but then winter hits, and humidity drops lower, and below freezing is normal at night, and forties most days after Thanksgiving until March. We get ice storms, instead of the nice safe snow y'all get. lol BTW, I tend to be long winded, aka, I talk too much. I couldn't handle the weather there, are up in the northeast where y'all call home. Too many months in the deep freezer for my liking, and I believe y'all only use A/C as humidity control more so than cooling. Would definitely love to live in the mountains, and the heavy wooded areas y'all have, especially the hardwood areas. I'm on the edge, called cross timbers, a mixture of cedars, mesquite, elms, and cottonwoods. Where that bumps into the big oaks like you see in the movies with the hundred foot wide canopy, minus Spanish moss. Mixed in with numerous other oaks, and the hybrid pine trees towering well above hardwoods. Cotton and cows use to be king around here, but last ten years lands being turned into shopping centers, and millions of houses built so close together, you can almost touch them with arms spread their that close together. Y'all have a beautiful home, and I really like how each section retains its original construction styling for the most part. I could spend hours on end just looking in minute detail at the methods, and materials used in it's construction. Pretty much as I think as you have yourself from the detail of your description, and knowledge of its history you've learned in the years y'all have lived under its roof. I'll shut up now, as I already know I've stretched your patience far enough.
@@timothymilam732 Not at all. pleased to hear from you.Thank you so much for your most kind comments.What my daughter Tina and son Mike miss most though is a good Texas barbecue. I've found a couple places that have decent smoked sausages and pulled pork but they are few and far between. They (not me!) love Brussell sprouts and collard greens which are not common fare for New Englanders and Tina was quick to discriminatingly note that the bacon in the collard greens were mighty skimpy, much like the pork in commercial bean cans such as Bush's Beans which put a single piece of bacon and can call it pork and beans. But this particular place did do the smoked meats well and the Andouille savage was tasty. Hope you hold up in that COLD Texas winter. Best to you!
@@GMRUNNER Sir, then y'all need a taste of mine, and bbq sauce isn't allowed on my 10 acres. Only used by those who lack skills in the finer culinary arts of proper seasonings, and the correct, and proper use of heat, and smoke. George, I don't see why you haven't learned yourself, if you like it as much as you say. There's nothing a little time, a halfway decent smoker, either homemade, are purchased from good manufacture, and a ready supply of seasoned wood on hand. The meat isn't a problem I know, neither is the variety of wood I'd love to have your access to. Seasoning, is very simple, and depending on y'alls taste, are tolerance to bolder spices, as in heat wise to the taste. Then only where the flavors of the chili peppers varieties aren't so hot as to take away from the flavors of the various meats cooked. Smokers are easily obtained, are home built if the skill set is there. Add a couple accurate thermometers if need be, but I use the hands on method myself. I can get within plus or minus ten degrees with laying my hand on the top of the smoke chamber, but only if you have a reasonable ideal of how hot it is to start with. You don't do it right after you've got your fire going, because as you know from using any charcoal grill, are even your open fire pits some use how hot that is. Typically once you've established your coal base, and have regulated the air flow, it should be down in the lower half of two hundred degree range. That's when you add your wood for smoking, and too hot it just blazes up, and your smoke will be thick, and too strong. I like it around two hundred to two hundred and twenty, maybe two thirty at first. At those temps you should, are I can lay my whole hand palm down on the top of the door.
@@GMRUNNER Pt 2 If I can get to a thousand and one, up to thousand and ten, that's optimal, and prefered temp. Anything less, are longer is either too hot, are two cold for my liking. Depending on meat used, and smokiness of the woods used, I generally after moving it from hot end of smoker to cooler end at far end of chamber. At about the two, are three hour mark, depending on smoke, will wrap the meat by putting it in paper grocery bags. Otherwise the smoke tends to be too much for a lot of people, causing indigestion. Plus after that time frame, you've gotten all the smoke ring into the inside of the meat. Yes well aware some never wrap or cover their meat, but I've learned that tends to have after effects, and turns alotta folks away from this style of cooking. Depending on the meat, determines how long, and to what internal temp you cook the meat to. The bags not only limit the amount of smoke taken in by the meat, but it helps greatly with moisture content as far as fat, and natural juices retained too. Always cook fat side on top, then it goes into meat, and not just bottom of chamber, where it's wasted, and enough builds up possibly fire hazard too. The next to biggest key to best flavor, and texture, as far as moist and excellent flavor, verses too dry, and chewy. Is to leave it wrapped after you remove it from heat, and then place it fat side up, and should be marked so you always know it's location. Put it in a large enough drink cooler of ambient temperature, to give the meat a enough space where it's not compressed, either from any other meats cooked at same time, are by cooler lid pressing it down. Then forget about it minimum of two hours, are longer is fine, and possibly better. You'll find even after that time frame, and longer if you use a decent cooler, that you'll need gloves to handle the meat still. I use three paper grocery bags, each wrapped tightly around the meat, and with the open end indicating fat side if meat fits in bottom. After first bags done that way, follow suite with each bag following. Oblong meats as in briskets, are ribs, just slide it in one end, and fold bag down onto it, alternating open ends, and mark it by some way as to fat side. Then it's time to share the goodness of what you just invested ten to however much longer into your cooking it may or may not require. There's a wealth of information both good, and not so good on UA-cam as to how to smoke meats, and the different kinds of smokers used. It's actually addicting once you start getting your confidence about your abilities, and you'll start playing with more cuts of meats, types of animals, and varieties of woods to smoke with along with spices. Plus if your not into the finer arts of cooking with smoke, then there's the smokers that do everything, but put the meat on and take it off the smoker out there to be bought at a higher cost. One in the cost of the smoker, cause they have electronics attached, motors, electricity, and preformed chipped woods of a large variety to choose from. All needed to do what the other style does with your efforts, and knowledge of it. Myself old school, my younger brother, prefers the start it, and come back at predetermined time, more or less that's how those work. Any questions you may have, get back with me, and we'll make arrangements to, communicate through the various ways we have to do so between us. If you can understand my strong East Texas slang, and accent, oh excuse me, dialect, as the educated folks say. Hope I haven't become a nuisance, are pain in the cross between a mule, and a horse. Sincerely, Timothy J. Milam Sr.
That well-hole in the bathroom makes me so nervous! I would certainly keep it there for historic purposes but it would have to be LOCKED & I would never tell my kids it was there! Just to make sure they weren't tempted to try & pry it open haha.
Oh they need a "love" not a "like" thumbs up! Wow so cool to see George finally and OMG what a wonderful home. I can't wait until tomorrow! Love old homes and yes they don't build them like that any more. My house was built in 1920 and the spacers in my attic have bark on them as well. Love all the nooks and crannies! Thanks so much George for sharing!!
This was simply wonderful Charlie, Ninjen, & Dame. Thanks George for taking us on a tour of your wonderful home. What a fantastic example of a colonial house. I found it all so fascinating. My 5th grt. grandmother was Susanna Leach, the daughter of William Leach, but they were of the Montgomery co., Maryland Leache's, so don't know if they were related?! Still, the house she lived in would have been very similar to this one, so seeing this was super exciting. I also loved the H-frame barn. This innovation of design is found as early as 1676 in America, in Dutch houses and barns of that period. I am so looking forward to seeing what you find, and await it with anxious anticipation. Thanks for a great Not Thursday! Have a wonderful day!
WOW WOWWOWWOWZA!!! That house is awesome!!! My grandparents owned a precolonial tavern that didn't have that much history still in place! What a tour!!! Thanks, George, for letting us through your history packed home!
My family's homestead is estimated to be 1730's. Its considered to be the oldest family owned farm in New Hampshire. I am 12th generation Hilton and grew up most of my life in and around the home. Most of these old colonial homes did not have an entry way to the cellar through the house. Our homes master bedroom on the second floor had a secret panel accessing a stairway around the central chimney to the basement to avoid capture by the Native Americans.
They were ruthless. Native Americans in New York city however were just in the City walking around. Curious how different tribes worked. Our family home is in Massachusetts, from 1674, and it's now a bed and breakfast... used to LIVE there, now it's just another taken over building.
Wow, thank you and George for showing his house.
An interesting bit of trivia. From about 1690 until the Rev. war all trees on Crown land in North America that were 24 inches in diameter 12" above the ground belonged to the King. England had used up virtually all the large timber. The abundant white pine and white oak in America was to be used primarily for for ship building So when ever you find those wide plank floors and and beam that started out at 24" or bigger Generally any plank over 19-20" was from the kings tree. They were either stolen from the crown or the person was a well thought of loyalist. My grand father cut a huge old growth white pine in Upton, Mass back in the 1950's that had a British broad arrow mark on an old blaze about 8 feet from the ground. The large trees were usually marked to show crown ownership. Neat house.
Found this link about the Broad arrow mark on trees. The mark is still found in use today on military ammunition and some equipmentccrpa.org/km/King%27s%20Mark%20Why%20The%20Name%20King%27s%20Mark.htm
Did not know that... thanks for sharing!
sportclay1, nice bit of history. Caleb Page (Molly Stark's father) who originally owned the land and first house were involved in the French and Indian War and so may have been in good standing with the English or it may indeed have been one of the illegally cut trees as the Page's did side with the colonies against England.
I love old houses like yours that have not been totally molested and modernized. The well in the bath is fantastic.
I own a piece of property that has a home built in 1870. The house sits on the site of the original home built in 1740. It burned in 1869 and the family built a new much larger "modern" house on the site. One of the original barns was "upgraded" at the time of the 1870 home build. The gable roof was raised a half story and a hip/barn roof was in place. 10 years ago I decide to make some repairs to the barn. Needed new flooring and the foundation needed repair. In the process we discovered the owners name and the date 1755 carved in one of the timber frame beams. When my father bought the property in 1949 it was purchased from descendants of the original owner. I mention this because down the road about 2 miles my dairy farmer neighbor owns a piece of land that in 1777 Lt. Col. Fred Baum 's Germans were kicked out of Vermont at the battle of Bennington and retreated back to Saratoga. Where they camped on the East side of the Hudson. General Stark was responsible. Saratoga Battlefield and Schuylerville are on the other side of the river. Last month the NPS installed a new monument to the surrender ground directly across the river from Baum's encampment.
@@sportclay1 that's so interesting of the ripple effects of past lives that effected the future. Consider. My father was a paratrooper Screaming Eagles who met my French mother outside Paris. If Hitler had not started WWII, I wouldn't be here as I am. How many lives lost, found and changed by the decisions one makes.
Hats off to George. Thanks
😳😳.. Can’t wait to see what you find !!!!! 👍🏽😀😎
Thank you and George for sharing colonial history that still exists. What a wonderful learning experience for those unfamiliar with the real history of our ancestors.
Thank you, George and Ester for letting us see this wonderful historic home.
our pleasure and thank you for acknowledging Esther! She fed Charlie Damian (shhh...he eats A LOT) and Jen.
This may be my all time favorite Not Thursday!!! Such a beautiful house and George seems like a great guy!! I can't wait till tomorrow!
One of the reasons why I love living in N.H. Amazing homes and farms!
I see why too😍
This is the most incredible house I’ve ever seen on any of these videos! Thank you for taking us with you and thank George as well.
Just caught this. Brought tears for sure. Thank you George. The captain thanks you as well. Keep the faith & pride... 😷🙏🌹
Fantastic and beautiful home George
I really enjoyed this segment. Everything seemed to have been preserved as much as possible. Thanks for sharing?
The owner seems like a fun, joyful guy! Beautiful home too!
Such a beautiful house! Thank you for taking us with you!
Now George is what historic property owners should be! The way he’s maintained and kept the artifacts is impressive. I mourn the way my grandparents house / general store was torn apart by new owners when my parents built their retirement house up the hill. Not Thursday team you are taking history forward for the rest of us.
Very interesting . Roughly built ,but solid. That owner is one nice bloke.
That was AWESOME. I'm looking forward to tomorrows video for sure. Thanks for taking us along.
Oh this is home has so many beautiful features. I would so treasure that sketch of the original home!
wow - what a house...fantastic tour...
This was fantastic! Thank you so much for sharing this with us!
Thanks George. I can't wait for the video.
A great living example of lost colonial sites we find in the woods. Very nice of George & Ester to invite you for a tour.
The well under the bathroom is too funny. I can only think of a couple cellar holes we've found that had an indoor well. They weren't common.
thank you George for showing us your awesomely. beautiful house😀thank you Charlie. an Jenn for talking us with you 😀the history of it is wonderful 👍
That well was surreal!
Beautiful and fascinating. Thank you for sharing!
That was awesome, can't wait to see what you find in the ground. Thanks George !
His basement looked very similar to my dad's house in Loudon (cir 1856) low ceilings granite block foundation accessory beams with bark still on the bottom. His house is a time capsule. Thank you Mr. George.
Super Super Cool house!! I myself have always lived in 100yr. Old houses or more, along The Delaware River! East Coaster, N J. Love the Vids!! ✌😊👍👍
Love your tour and making history available to us armchair travelers.
That was awesome of you George thank you so much and can't wait to see what the guys find on property
Awesome tour. It’s amazing that the house hasn’t been remodeled. Very nice
Thank You George
For inviting our Not Thursday Explorers Dane, Charlie and Jen to record Such a Beautiful Historical
Home.
Thanks Guys and George & Ester for the fantastic and educational tour and history lesson. Jeff in Oregon.
Wow😱 Beautiful & Amazing😍 Thanks George for sharing your Home & it's Fascinating History 👍 You ROCK👏👏👏
What a great house and the owner's have done a wonderful job keeping it up and as original as possible. It's just a beautiful home and property.
Beautiful history.. All should be lucky to visit!!
Such a beautiful time capsule. Thank you all for taking us along. This is exactly what fascinates me because I love history and saving it for future generations. How lucky George is to live there.
This was AWESOME!!!
Thank you George for sharing.
I grew up in a mid to late 1800’d house, and there was still bark on a lot of the beams. Great video, Charles!
Amazing!
Thanks for the awesome tour. Always wondered what one of those houses looked like on the inside!
So glad this was in my recommended! I grew up in Kittery, Maine and there are SO MANY old houses like this. Kittery is the first town in Maine, wicked old and so much history
all of New England offers so much history. Maine clam chowder...heaven sent. The lobster is not too shabby either...
One of the best Videos! Really enjoyed it
Huge thanks to the homeowner George for sharing his home. This was absolutely amazing to see.
WOW....you read my mind...I always wondered what the buildings looked like....Thank-you.
Thanks George for giving us a tour of your beautiful home. I lived in a house built in the 1700's when I was a child. Maybe that's why I love these old houses so much. Our house was brick, with what I now know was a cellar hole under what would have been the "parlor". (Thanks Charlie for teaching me about cellar holes ). I can hardly wait to see what the SD crew finds underground !
i work in a lot of houses like that in the monadnock region. it's always amazing to me to look at the architecture and think about the craftsmen who put it together. when i'm done performing my work i feel like i've become a part of it's history.
Beautiful home. I love listening to the creaking sounds of wood.
this was a fabulous tour...thankyou George,DC,Nin-jen and DD,,,really awesome !
This is the coolest video. Its incredible what is still there. What a nice man to show it to us. The brick arch in the cellar is for firewood stacked up. Stays dry and keeps the bugs out of the house
What a masterpiece!!! So amazing! I am so excited for your detecting. Thank you and George for the honor of the tour. =)
Thank you for sharing your home in a very down to earth no pretentiousness kind of way.
Wow George that was brilliant house barn well and road now when Charlie and keebs explain everything when digging for relics you've got that image in your mind thank you very much sir really enjoyed the video 👏👏👏
Awesome place. This is one of those videos I have to watch a couple of times. I can't wait to see what you turn up on the hunt.
The thing in the cellar that he thinks may have been an oven could possibly have been a niche for storing milk, cheese, wine and other things that needed cooler storage. They have these brick niches in the cellars of many of the 18th century plantation homes in New Orleans where I'm from. There would have originally been a wooden rack or shelving in it for putting the items on. The bricks would have kept the items insulated. They have a niche similar to that at Destrahan Plantation, and that is what the tour guides say it was for; cold storage, like an early refrigerator.
Holy cow, fantastic tour! Living history!
beautiful house George
What a neat house my house is of 1856 vintage and has many similarities post and beam raw timber and all the hardware door hinges latches etc. Notice the height of the ceilings same in my house 6.3 feet to barley 7 feet. I also have two sections but mine is very modern I still have a hitching post and water pump outside the front with the owner initials carved into the stone.
nice connection with the families that went before.
I live in north conway New Hampshire where is the house located so I may go to see it is so beautiful thanks for share the house . I love old stuff❤💜💜
Wow how cool. Thank you George for letting us see this great beautiful piece of history. 👍
Many thanks for the home tour.Once again, the best part of my day is far away in New Hampshire. And I can't wait for tomorrow!
wonderful kept home, the old timbers had old growth rings, much much stronger wood than we have today and higher sap that prevents rot and insects. nice see homes kept close to original. thanks for sharing the tour. cant wait see what you dig up
What a privilege to see inside George's house. Amazing to think that the original timbers will likely have been mere saplings in the late 1600s. Just to say - what George describes as a soup/cooker bowl looks like a washtub to me. We had these in Scotland too, often in a small outbuilding (a washhouse) with its own hearth beneath the brick platform to boil the large pot. I so enjoyed seeing this, thank you!
This was FASCINATING thank you for making this
Almost forgot thanks to George for letting you take us on a tour of his beautiful piece of history.
So interesting! Thank you.
Thank you George! I enjoyed seeing what the inside of an early American house looks like.
Wow thank you to George for showing us your Home and thank you to the Team for putting it all in to perspective for us all. Living History. Can't wait until tomorrow. Brilliant video and thank you again George, beautiful House.
That was amazing. I love the old houses. We don't have any thing that old up here in Pierce County ND. I have detected older farm sites. But nothing this old!
Did anybody notice Dame looking under the stair well for Harry!?...,Fantastic old houses built by ship carpenters wood pegs didn't conduct lightning then came Benjamin Franklin lightning protection frontier houses are so cool The well for sleep walkers bringing in those stones sign of a Free Mason!!!,
Absolutely Beautiful House and the History of it is totally Fantastic!!
Whoa! What a fasinatingly interesting tour of "Facefull" George's home and property. Thank you so much George for allowing us into your historical home. I will be waiting on pins and needles for tomorrow's episode where you detect the property. It sounded as if George is a detectorist also. I hope he can join in the hunt. - SB
Thanks for sharing. Such an amazing property.
Thank you George for allowing us to see inside your house ! The main part of my house was built in 1980 !
LOL...Esther and I got married in 1980...1980 is good...
@@GMRUNNER sorry my tablet messed up it was built 1890 not 1980 . The tablet has acting strange lately .
@@steveclark4291 LOL...1890 is more respectable and noteworthy. definitely worth checking. a little jar of coins from that time frame would still be neat.
Awesome to see old homes like that. Beautiful. Thanks so much for the tour.
Excellent video.
I subscribe to not Thursday a few months ago I have enjoyed all the videos especially this one can't wait to see what you find in the yard keep on digging Bill Johnson Walstonburg North Carolina
WOW! Truly amazing! Can't wait for the dig!!
Geez! It's so great that some people will keep up property so well. Great video. In fact, the last few have been just wonderful to see. I've seen homes and buildings akin to this property in my early life in Upstate NY.
Awesome! Absolutely loved the tour, such a beautiful and historic house!
That was amazing. Thanks!
Amazing! Thank you!
That was very interesting. Thank you, George!
Really enjoyed seeing this. Thanks.
Can’t wait for the dig!!
Great property 👍 , thanks for sharing !
🤯Wow!! Thank you George for opening up your home to us! It's amazing to see so much early craftsmanship. Great job documenting it Charlie.
Outstanding. Thanks to the homeowner for his generosity.
Loved every minute.
Now that's very generous of Mr. George, and his wife, I can't say enough to express my thanks.
Being from Texas, we have history of course, but that just took it to the next level in my being able to understand what I've seen in y'alls, and other videos of old home places.
Sir I thank you for the personal tour of your beautiful home and property, and equally Charlie, and crew for the ride, and view through the lens.
my son Michael lived and worked in Houston for 5 years. I visited there. Such a nice friendly and warm! place which would be appreciated about this time!
@@GMRUNNER I'm about three hundred miles north of there, about sixty miles northeast of Dallas.
I've worked down there a number of times over the years, and the climate there is much milder than up here.
The breeze off the Gulf keeps them in almost tropical climate. Their hot summer days, are the occasional mid nineties, and cold to them is in low forties.
The humidity is what kills me, as if I'm be dehydrated by the second by giant sponge sucking the sweat out by gallons.
Up here, we hit days on end in the high nineties, and plenty above a hundred from June to September.
With moderate to low humidity, but then winter hits, and humidity drops lower, and below freezing is normal at night, and forties most days after Thanksgiving until March. We get ice storms, instead of the nice safe snow y'all get. lol
BTW, I tend to be long winded, aka, I talk too much.
I couldn't handle the weather there, are up in the northeast where y'all call home. Too many months in the deep freezer for my liking, and I believe y'all only use A/C as humidity control more so than cooling.
Would definitely love to live in the mountains, and the heavy wooded areas y'all have, especially the hardwood areas.
I'm on the edge, called cross timbers, a mixture of cedars, mesquite, elms, and cottonwoods. Where that bumps into the big oaks like you see in the movies with the hundred foot wide canopy, minus Spanish moss. Mixed in with numerous other oaks, and the hybrid pine trees towering well above hardwoods.
Cotton and cows use to be king around here, but last ten years lands being turned into shopping centers, and millions of houses built so close together, you can almost touch them with arms spread their that close together.
Y'all have a beautiful home, and I really like how each section retains its original construction styling for the most part.
I could spend hours on end just looking in minute detail at the methods, and materials used in it's construction. Pretty much as I think as you have yourself from the detail of your description, and knowledge of its history you've learned in the years y'all have lived under its roof.
I'll shut up now, as I already know I've stretched your patience far enough.
@@timothymilam732 Not at all. pleased to hear from you.Thank you so much for your most kind comments.What my daughter Tina and son Mike miss most though is a good Texas barbecue. I've found a couple places that have decent smoked sausages and pulled pork but they are few and far between. They (not me!) love Brussell sprouts and collard greens which are not common fare for New Englanders and Tina was quick to discriminatingly note that the bacon in the collard greens were mighty skimpy, much like the pork in commercial bean cans such as Bush's Beans which put a single piece of bacon and can call it pork and beans. But this particular place did do the smoked meats well and the Andouille savage was tasty. Hope you hold up in that COLD Texas winter. Best to you!
@@GMRUNNER Sir, then y'all need a taste of mine, and bbq sauce isn't allowed on my 10 acres.
Only used by those who lack skills in the finer culinary arts of proper seasonings, and the correct, and proper use of heat, and smoke.
George, I don't see why you haven't learned yourself, if you like it as much as you say. There's nothing a little time, a halfway decent smoker, either homemade, are purchased from good manufacture, and a ready supply of seasoned wood on hand.
The meat isn't a problem I know, neither is the variety of wood I'd love to have your access to.
Seasoning, is very simple, and depending on y'alls taste, are tolerance to bolder spices, as in heat wise to the taste. Then only where the flavors of the chili peppers varieties aren't so hot as to take away from the flavors of the various meats cooked.
Smokers are easily obtained, are home built if the skill set is there. Add a couple accurate thermometers if need be, but I use the hands on method myself.
I can get within plus or minus ten degrees with laying my hand on the top of the smoke chamber, but only if you have a reasonable ideal of how hot it is to start with. You don't do it right after you've got your fire going, because as you know from using any charcoal grill, are even your open fire pits some use how hot that is.
Typically once you've established your coal base, and have regulated the air flow, it should be down in the lower half of two hundred degree range.
That's when you add your wood for smoking, and too hot it just blazes up, and your smoke will be thick, and too strong.
I like it around two hundred to two hundred and twenty, maybe two thirty at first. At those temps you should, are I can lay my whole hand palm down on the top of the door.
@@GMRUNNER Pt 2
If I can get to a thousand and one, up to thousand and ten, that's optimal, and prefered temp. Anything less, are longer is either too hot, are two cold for my liking.
Depending on meat used, and smokiness of the woods used, I generally after moving it from hot end of smoker to cooler end at far end of chamber. At about the two, are three hour mark, depending on smoke, will wrap the meat by putting it in paper grocery bags.
Otherwise the smoke tends to be too much for a lot of people, causing indigestion. Plus after that time frame, you've gotten all the smoke ring into the inside of the meat.
Yes well aware some never wrap or cover their meat, but I've learned that tends to have after effects, and turns alotta folks away from this style of cooking.
Depending on the meat, determines how long, and to what internal temp you cook the meat to. The bags not only limit the amount of smoke taken in by the meat, but it helps greatly with moisture content as far as fat, and natural juices retained too.
Always cook fat side on top, then it goes into meat, and not just bottom of chamber, where it's wasted, and enough builds up possibly fire hazard too.
The next to biggest key to best flavor, and texture, as far as moist and excellent flavor, verses too dry, and chewy.
Is to leave it wrapped after you remove it from heat, and then place it fat side up, and should be marked so you always know it's location.
Put it in a large enough drink cooler of ambient temperature, to give the meat a enough space where it's not compressed, either from any other meats cooked at same time, are by cooler lid pressing it down.
Then forget about it minimum of two hours, are longer is fine, and possibly better. You'll find even after that time frame, and longer if you use a decent cooler, that you'll need gloves to handle the meat still.
I use three paper grocery bags, each wrapped tightly around the meat, and with the open end indicating fat side if meat fits in bottom. After first bags done that way, follow suite with each bag following.
Oblong meats as in briskets, are ribs, just slide it in one end, and fold bag down onto it, alternating open ends, and mark it by some way as to fat side.
Then it's time to share the goodness of what you just invested ten to however much longer into your cooking it may or may not require.
There's a wealth of information both good, and not so good on UA-cam as to how to smoke meats, and the different kinds of smokers used.
It's actually addicting once you start getting your confidence about your abilities, and you'll start playing with more cuts of meats, types of animals, and varieties of woods to smoke with along with spices.
Plus if your not into the finer arts of cooking with smoke, then there's the smokers that do everything, but put the meat on and take it off the smoker out there to be bought at a higher cost.
One in the cost of the smoker, cause they have electronics attached, motors, electricity, and preformed chipped woods of a large variety to choose from. All needed to do what the other style does with your efforts, and knowledge of it.
Myself old school, my younger brother, prefers the start it, and come back at predetermined time, more or less that's how those work.
Any questions you may have, get back with me, and we'll make arrangements to, communicate through the various ways we have to do so between us.
If you can understand my strong East Texas slang, and accent, oh excuse me, dialect, as the educated folks say.
Hope I haven't become a nuisance, are pain in the cross between a mule, and a horse.
Sincerely,
Timothy J. Milam Sr.
That well-hole in the bathroom makes me so nervous! I would certainly keep it there for historic purposes but it would have to be LOCKED & I would never tell my kids it was there! Just to make sure they weren't tempted to try & pry it open haha.
Oh they need a "love" not a "like" thumbs up! Wow so cool to see George finally and OMG what a wonderful home. I can't wait until tomorrow! Love old homes and yes they don't build them like that any more. My house was built in 1920 and the spacers in my attic have bark on them as well. Love all the nooks and crannies! Thanks so much George for sharing!!
Spoiler alert Nanc, this is not FG (Faceless George) of earlier videos. - SB
Thank you bro is súper cool this house long long time
This was simply wonderful Charlie, Ninjen, & Dame. Thanks George for taking us on a tour of your wonderful home. What a fantastic example of a colonial house. I found it all so fascinating. My 5th grt. grandmother was Susanna Leach, the daughter of William Leach, but they were of the Montgomery co., Maryland Leache's, so don't know if they were related?! Still, the house she lived in would have been very similar to this one, so seeing this was super exciting. I also loved the H-frame barn. This innovation of design is found as early as 1676 in America, in Dutch houses and barns of that period. I am so looking forward to seeing what you find, and await it with anxious anticipation. Thanks for a great Not Thursday! Have a wonderful day!
So very nice to see all this and I too thank you George.
Fascinating video....I almost want to call it a documentary. Thank you, George, for letting us into your beautiful home.
Thanks for a great tour.
Thanks goes out 2 u for showing an to George an esther for taking care of our history
WOW WOWWOWWOWZA!!!
That house is awesome!!! My grandparents owned a precolonial tavern that didn't have that much history still in place! What a tour!!!
Thanks, George, for letting us through your history packed home!
Thank you, that was wonderful.