BRISTOL HISTORICAL SOCIETY
WINTER NEWSLETTER
Vol. 1; Issue 4 – December, 2016 – February, 2017
FROM THE DESK OF THE PRESIDENT
In Memoriam
www.bristolhistoricalsociety.org
P.O. Box 1393 / 98 Summer Street
Bristol, CT. 06011-1393/860-583-6309
----------------------------------------------------------President:
Mike Saman
First Vice President:
Andrea Kapchensky
Second Vice President:
Tom La Porte
Recording Secretary:
Mary Houle
Treasurer:
Bernard O’Keefe
BOARD MEMBERS:
League Delegate:
Corresponding Secretary:
Eleanor O’Rourke
Lisa Bell
Cortlandt Hull
Murdo Smith
Steve Vastola
Tom Vaughn
Historian:
Eleanor Wilson
Grant Writer:
Ellen Zoppo-Sassu
BOARD LIAISONS:
Memorial Military Museum
Tom La Porte
Bristol Tramps Reunion Committee
John Lodovico
American Clock & Watch Museum
Don Muller
Forestville Village Association
Marguerite Peterson
Bristol Sports Hall of Fame
Bob Kalat
Newsletter Editor:
Noreen Zurell
The Bristol Historical Society was deeply saddened to learn of the passing
of long time BHS member Eleanor O’Rourke. Eleanor was a member of the
Board of Directors, and has acted as corresponding secretary for years
which she executed in an exemplary style. She was a tireless volunteer,
most recently helping every day to prepare for last week’s successful
Holiday Craft Fair that is chaired by her daughter, BHS Recording Secretary,
Mary Houle. The Board of Directors, her fellow BHS members and
volunteers mourn this great loss to the Bristol Historical Society and were
honored to call this sweet soul our friend.
Mike Saman, President
THANK YOU!!
Witch’s Dungeon Classic Movie Museum
50th Anniversary
The Witch’s Dungeon Classic Movie Museum and the Bristol Historical Society wish to
extend their thanks to the many volunteers from both organizations that made the 50 th
Anniversary Celebration such a memorable and successful event!
Twelve volunteers from the Witch’s Dungeon Classic Movie Museum and thirty-nine
dedicated volunteers from BHS eagerly participated during this significant milestone
year. All that participated enjoyed their involvement and are commended for their
dedication to this event. Special thanks go out to Steve Vastola, who initiated and
organized the Universal Monster Stamp Postal Cancellation Program! A great year for
all those involved.
Cortlandt Hull – Director of the Witch’s Dungeon
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Tom Dickau – Past President of BHS
Mike Saman, President
GRANTS
Historical Society Receives Generous Pledges from Local Companies
The Bristol Historical Society has participated in the State of Connecticut’s Neighborhood Assistance Act program for the
last several years, which allows certain CT Corporations to defer state tax payments and instead direct them to participating
non-profits. This year, the program opened for a 2-week window in September and resulted in 5 companies committing a
total of over $140,000 to the organization over the next year. “This was our best response to date,” stated Ellen ZoppoSassu, BHS Development Director, “and establishes a budget for next year’s anticipated projects of finishing the window
replacement throughout the building to ensure climate control and prevent heat loss.” With this energy efficient project,
participating donor companies may then claim a 100% tax credit with the State of Connecticut for their donation.
This past week, the first of the donation checks was presented to the Board of Directors by the D’Amato Construction
Company. Company patriarch Edward D’Amato, Sr., his grandson, Anthony D’Amato, who serves on the City Council, and
his wife, State Rep. Cara Pavalock, visited the Bristol Historical Society to present the $56,000 commitment check from
D’Amato Construction. In addition, Tony D’Amato has delivered several original lighting fixtures and slate blackboards to
the Historical Society for re-use in the classrooms on the second floor, that were salvaged from the Jennings School
renovation. “While we are thrilled with the check, I have to say that many of us were equally as thrilled with the original
architectural pieces that will be used in our building,” stated Andrea Kapchensky, BHS Vice President. “We are so
appreciative that the D’Amato’s realized that there was a potential for these items to have a life elsewhere and that they
did not end up in a dumpster.”
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CLINTON S. ROBERTS FOUNDATION CONTINUES
ITS SUPPORT OF BHS PROJECTS!
The BHS Board of Directors was recently notified that the Clinton S. Roberts Foundation has awarded the BHS $25,000
for this year and another $25,000 for the next year so that the organization may complete its exterior work on the
driveway and rear parking areas which have deteriorated greatly over the last several years. Other safety upgrades
are planned as well including drainage, lighting, and railings. The Foundation has been steadfast in its support of the
BHS since its move to this building, offering matching grants for critical projects like the roof replacement as well as
the new boilers and the restoration of the front porch. The board extends its thanks and appreciation for the continued
support to the foundation board members Linda Arbesman, Ellen Ferrier, and Lenny Roberts, as well as their executive
director, Christopher Ziogas.
Ellen Zoppo-Sassu,
Grant Writer
THE BHS ANNUAL FUND DRIVE IS UNDERWAY!
Members and friends of the BHS will be receiving their annual fund brochure in the mail over the coming weeks. The
Annual Fund supports the ongoing efforts of the BHS, including day-to-day costs, utilities, development of programs,
care of the collection, and other administrative items that are needed to keep the building open and operating. Please
give generously, and encourage others to do so as well! Donations received by December 31 st will count as charitable
contributions for this tax year. Thank You!!
COLLECTIONS COMMITTEE UPDATE
The Collections Committee has entered the final phase of creating our new General Store display room.
The recently custom built shelving and display counters are in the process of being stained to match the previously
installed window shelving and should be completed by the time this update is published.
In addition, we are planning to fabricate an additional 8 foot tall self-contained and movable shelving unit that will be
used to conceal the storage niche within the room.
The Committee anticipates that the display items for the Store which are currently in storage will begin being transferred
into their new home in January.
Tom La Porte, Chairman
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DECEMBER - FEBRUARY EVENTS & PROGRAMS
12/27 Tuesday
12/28 Wednesday
12/30 Friday
WINTER WONDERLAND II; 10AM – 4PM
Movie: “BAMBI”, 7PM
Movie: “MEET ME IN ST. LOUIS”, 7PM
1/13
1/19
1/20
1/27
Friday
Thursday
Friday
Friday
Movie: “PSYCHO”; 7PM
PASTA FUNDRAISER FOR SCHOLARSHIP, 5-7pm, Nuchies Restaurant (snow date- 1/26)
Adult Coloring Craze Party, 7-9pm $5.00 pre-paid Registration
Movie: “GHOST”; 7PM
2/10
2/11
Friday
Saturday
2/17
2/24
2/25
Friday
Friday
Saturday
Movie: “THEM”; 7PM
Movie: “THEM”; 1PM & 7PM
BLACK HISTORY MONTH PROGRAM – Co-sponsored w/Bristol Public Library
Program held at the Bristol Public Library – 1PM; (snow date – 2/25)
Adult Coloring Craze Party, 7-9pm $5.00 pre-paid Registration
Movie: “SUNSET BOULEVARD”; 7PM
Movie: “SUNSET BOULEVARD”; 1PM & 7PM
Eleanor Wilson, Chairman
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Pg. 5
The History of the Connecticut Election Cake
By Lisa Doyle-Bell
I recently served this cake at the program on Forestville and everyone loved it so I figured I’d share the recipe and some
of the history. Election cakes date back to at least 1771. These started when Election Day was the 1st Thursday in May.
Election Day was considered an important holiday in early New England. In importance, it ranked second only to
Thanksgiving.
Election cake is a yeast leavened cake, as were all cakes of the day, since baking powder did not come around until 1843.
People had to travel to polling place and these cakes where designed to serve the crowds at the polls, with the
Community covering their cost.
In 1771 the state’s General Assembly had to reimburse Ezekial Williams for the ingredients in the cake.( According to a
Washington Post newspaper article called, Election Day Cake Is a Piece of Americana, But Not Everyone’s Choice, By
Bonnie S. Benwick, Wednesday, October 27, 2004)
A “huge election cake” was made for the members of the First Company Governor’s Foot Guard in 1775. Huge is what
they were, in Amelia Simmons recipe in her American Cookery 2 nd Edition she lays out the following recipe
Election cake – Thirty quarts of flour, 10 pound butter, 14 pound sugar, 12 pound raisins, 3 doz eggs, one pint wine, one
quart brandy, 4 ounces cinnamon, 4 ounces fine colander seed, 3 ounces ground allspice; wet flour with milk to the
consistence of bread over night, adding one quart yeast; the next morning work the butter and sugar together for half
an hour, which will render the cake much lighter and whiter; when it has rise light work in every other ingredient except
the plumbs, which work in when going into the oven.
At one point they became Hartford Election cakes as the focus turned toward the capital. Their popularity waned in the
mid-1800s and in 1875 the Election Day shifted to January from May.
A simple recipe in a more manageable size follows, recipe from Richard Sax's 1994 cookbook, "Classic Home Desserts,"
Makes two (8- by 10-inch) loaves, each serves about 8
Sponge/dough
1 package active dry yeast
1/2 cup packed light brown sugar
1 1/2 cups lukewarm milk
3 to 3 1/2 cups all-purpose flour
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Cake mix
3/4 cup unsalted butter, softened
3/4 cup packed light brown sugar
2 large eggs
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
3/4 teaspoon freshly grated nutmeg
1 cup raisins
2/3 cup chopped, dried pineapple or citron or a combination
3 tablespoons spiced rum or orange juice
To make the sponge:
Dissolve yeast and 2 tablespoons of the brown sugar in 1/4 cup of milk; let stand about 10 minutes. Stir in the
remaining brown sugar and the remaining 1- 1/4 cups of milk; gradually add enough of the flour to form a soft
dough.
Knead in a food processor or by hand until dough forms. Place the dough in a buttered bowl, cover with a towel, and
let rise until doubled in volume, 45 to 60 minutes, or let rise overnight in the refrigerator.
To make the cake:
Combine butter and brown sugar until light. Beat in the eggs. Punch down the risen sponge, break it up
into pieces
and add pieces to the egg mixture.
Combine the flour with spices in a bowl, add the raisins and pineapple and toss to coat. Add to the dough,
along with the rum. Beat until well combined.
Generously butter the loaf pans or a large Bundt pan . Divide the dough between the two pans if using the
loaf pans. Cover and let rise in a warm place for about 45 minutes. Meanwhile, preheat the oven to 350
degrees F.
Bake until the cake is golden brown, usually about 45 minutes.
Once cool glaze with a mixture of confectioners’ sugar and fruit juice ( pineapple or orange)
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Wishing everyone a wonderful
Holiday Season with good food,
friends, and family to share the joys
of ringing in the New Year.