As the maple season begins, I decided to begin this year’s Adventures in Rhode Island and discovered a Festival at a living history site—Coggeshall Farm in Bristol. I planned a trip on Saturday, March 7, 2026, to experience this site that I’d not been aware of.
Coggeshall Farm is part of the land acquired by the State of Rhode Island from the Samuel P. Colt estate in 1965. When the land was purchased, the property contained several historic buildings which the Bristol Historical Society aimed to preserve. Their efforts led to this parcel of land being transformed into a museum dedicated to farm life, eventually evolving into a living history farm museum. In 2020, the farm partnered with Old Sturbridge Village, which now manages its daily operations, ensuring the site remains a vibrant educational resource.
Upon entering the property, I was greeted warmly by Ethan, who provided me with a map and shared information about the day’s activities. The first building I encountered was the Tenant Farmhouse. Inside, I found a well-furnished kitchen featuring a fireplace with a bread oven—though Sara, a staff member, mentioned this feature was not invented in 1790. The kitchen was equipped with various dishes and utensils for cooking and eating, giving a glimpse into colonial life. Sara was just beginning her day’s demonstration, and I made a mental note to return later to see her in action.
As I approached the hill, I encountered a docent boiling maple sap in a large iron kettle over an open fire, suspended by a pothook shaped like an elongated “s.” The scene attracted a crowd, though it was unclear whether their interest was in the maple syrup or the crackling fire.
Near the wood shop, a docent was assisting visitors in making spiles from sumac branches. The process involved pre-cutting the branches into about five-inch pieces, removing the pith with pushers, and shaping the tips to fit into trees. Another docent demonstrated how to drill holes into the trees and insert the spiles, and the sap was collected in troughs made from gouged and charred wood. As usual, I took photos of the sap flowing from the spouts, an important part of syrup production.
I’m not sure if the Tyska Animal Barn, built in 2021, offers an accurate interpretation of what the farm’s animal housing might have looked like 230 years ago. The first stall on the left was empty, possibly housing the pigs that played in the yard. The second and third stalls each held a red cow, while the fourth contained a run-in for sheep, part of the Old Sturbridge Village flock.
The sheep, Gulf Coast Native/Merino crosses, are probably an important part of the Sheep & Wool Festival being held on May 16. The chickens, which roamed freely, resembled Rhode Island Reds, though the rooster is white. It was fun to watch them wander, especially when they went through a tunnel in the hay bales.
On my way back toward the main house, I passed a docent teaching tree identification, focusing on the sap trees here like Norway maple and sycamore. Interestingly, only the Norway maples appeared to be tapped for sap.
Returning to the kitchen, I found that Sara had prepared French toast in the fireplace and she now demonstrated how she ground nutmeg directly from the seed and maple from the lump that had been formed when the hot sap hardened in the special tall bowls. I don’t believe I’ve ever seen it created like this but it makes perfect sense. Today’s sugar makers create granular sugar after creating the perfect concentration of sugar and keeping it mixing until it dries out. Different temperatures or treatments lead to maple in other forms. Colonists would not have been able to be so precise.
As I prepared to leave campus, I noticed a small millstone near the stone wall gate. Ethan demonstrated how this simple device functions as a counterbalance, making it easier to pivot the gate open.
Before leaving, I checked out two small buildings on the edge of the salt marsh. The staff member explained that the smaller building was a spring house, protecting the flow of fresh water. The other building, the cheese house, probably stored cheese and dairy products, keeping them cool. You might be a naturalist if you taste the water in the spring house to determine if it was fresh or brackish. I only tasted a very small amount of water and couldn’t decide if it was fresh from the spring or the snow melt.
I also noticed that the parking area here was crushed shells, probably more easily obtainable here than crushed stone.
Visiting Coggeshall Farm was a very sweet experience, offering a glimpse into colonial farm life and traditional practices. My camera and I will definitely return, perhaps not for the Sheep & Wool Festival this year, but certainly to explore more of what this historic site has to offer.
(Cross posted with HodgePodgeImages.Blogspot.com)
they are also recommend people “Eat Local for Breakfast” at the Preserve at Chocorua, 88 Philbrook Neighborhood Rd., Tamworth from 9:30-12:30. They are serving pancakes or Belgian waffles at $10 for adults, $5 children 12 and under, and free for age 4 and under. The proceeds from this will benefit the Museum to help children attend programs.
adults, $4 for kids.
which pulls the rail out of the way to close the door. He is mechanically minded and creates his own wooden boxes for storage and delivery.
they would have me lost if I wasn’t paying attention). Shawn Atkins wasn’t boiling on this cold day but was also appreciating the slowdown from a fast start to the season. He also appreciates his RO machine for his 1500 taps, especially since this season started with only 1 to 1 1/2% sugar. I’m sure Shawn will work hard this year to try 
to hold on to the Carlisle trophy, the award given to him in 2018 by the 
2003. This building is packed to the gills with maple memorabilia such as a hay tram from Cranes that he uses to haul wood in to the evaporator, plenty of buckets, and an ox yoke. I enjoyed the large leaf-shaped slab of tap hole maple – especially good to show how a healthy tree deals with holes.
though, like many others, it was quiet today. She showed me the room full of quiet RO equipment and the day-by-day charts of production that showed 7,000 gallons more at this point this year than last. My computer geek loved looking at the wireless monitoring system showing the vacuum status at the end of each branch of each line on the farm. Many were red (still frozen), with a few white (need to get someone to check them out), but plenty of green producing sap that will boil tomorrow.
I was excited to drive up to 
wonderful science geek chart that shows dates and amounts of production since 1959. I believe he said he began the year his son was born. Clarks’ has been doing this a lot longer than Shawn Atkins and has 6 Carlisles to their credit.
Clarks’ other claim-to-fame is 
deliver much of the maple from their 900 taps directly into the sap shed; from there is is only a few large steps through the RO into the evaporator.
s a wonderful selection of maple treats that they apparently bring to many area Farmers Markets. I enjoyed Maple Pecans and will enjoy wearing my new “Got Maple?” T-shirt with the beautiful 3-leaf Woodard Logo on the back. My last farm, Crescendo, raved about Kati’s maple candy. She confessed to me that she loves her cream machine but still prefers to do the candy by hand. I guess she’s chosen right for her.
Agway. He has kept a record of flows over the years on the sugar shack wall. He says the flow is good this year but the sugar percentage has been low. He has made a number of upgrades recently including an automatic draw-off, a refractometer to see when 
the sap is syrup, an electronic grader, and a new stainless-steel feeder tank.
for returns to feed the animals. They have a beautiful gift shop with maple and alpaca products. Diana is a very skilled craftswoman though some of the products are consigned.
HodgePodge Maple 
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