Cider Bellies Doughnuts — A Tasty Treat
By Lee Caldwell
A placard outside of the Cider Bellies Doughnuts shop states, “Money can’t buy happiness, but it can buy doughnuts.” A delicious cider-y, doughnut-y, fresh-baked aroma perfumes the air as customers line up at the window to make their selections.
Located at the Moulton Farm in Meredith, Cider Bellies Doughnuts is the brain-child of owner Jess Stephens. “I am originally from New York State and grew up going apple-picking and enjoying cider doughnuts,” she said. “When I suggested to my husband (who is from New Hampshire), ‘Let’s go apple-picking and get cider doughnuts,’ I discovered that (at that time) you could go apple-picking, but no one offered cider doughnuts.”
She continued, “I approached Mr. Moulton of Moulton Farm about adding cider doughnuts to his farm stand. Stating that he had too much on his plate already, he said, ‘Why don’t you do it?’”
Building a small bakery adjacent to the Moulton Farm stand was a great move. Jess commented, “I lucked out, as there was already a customer base here.” Cider Bellies Doughnuts opened on July 4, 2011. “I went to school to be a teacher,” Jess recalled, “but I bought a doughnut machine and trialed recipes, and suddenly the doughnut-making exploded into a 24/7 job.”
Looking back, she said, “I wanted to change people’s lives [as a teacher]. Now, I can make people smile in the morning.” Changing people’s lives
has remained a goal, and in July, Cider Bellies Doughnuts took part in a campaign for the Make-A-Wish Foundation, which has a mission to grant the wish of every child diagnosed with a
critical illness. “The bakery is a platform to help people, but not in the way I had originally intended,” Jess said. As for establishing her business, Jess said, “I am self-taught in dough-
nut-making. I bought a machine and then had to figure it out. I’d make a batch, run the batch, and use family members as tasters. Then make a batch, run the batch, and use friends as tasters. I’d use a base doughnut mix and then add different ingredients to make it ours. We had to decide what will draw people here.”
Once there, people can experience the doughnut-making process. “Customers can see the doughnuts being made and get them hot and fresh,” she said, going on to note that “Fall is our busiest season, and the weekends during the fall are crazy.”
Jess’ small bakery building is situated adjacent to the Moulton Farm Stand and specializes solely in cider doughnuts, using New England cider. The bakery offers old-fashioned cider doughnuts, cinnamon-sugar cider doughnuts, and maple drizzle cider doughnuts.
“During the summer, we switch things up each week for variety,” she said. “We might offer a chocolate drizzle, lemon drizzle, raspberry drizzle, or Heath Bar topping or bacon topping.”
In addition, the bakery offers Belly Flops — small, misshapen doughnuts that plop out of the doughnut machine. Jess describes them as, “the weird ones. I used to give these away for free, but customers loved them and said, ‘You should be charging.’ They have a certain extra crispiness, and the • Cider Bellies continued on page 4
Take a Young Person Hunting Weekend
New Hampshire Youth Deer Hunt
Set for October 26–27
It’s the perfect time to take a young person hunting. This special weekend gives youth aged 15 and younger the opportunity to go deer hunting with an adult mentor without the pressure of competing with thousands of adult hunters.
Accompanying adults must be licensed hunters and are not permitted to carry a firearm; the idea is to concentrate your time and attention on coach-
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Belly Flops have accidentally become a big hit.”
A clip from Cider Bellies Doughnuts’ website gives a humorous inside look at the doughnut-making process. As music from “The Sorcerer’s Apprentice” plays in the background, dough-
ing your young companion. Prospects for this year’s youth season are excellent, according to Becky Fuda, Deer Project Leader for the New Hampshire Fish and Game Department. “New Hampshire’s deer population is healthy and will provide excellent opportunities,” said Fuda.
“Last year’s adult buck harvest was the second-highest on record, and deer numbers remain strong throughout the state.” In 2023, young hunters took 249 deer during the weekend.
nut batter plunges from the doughnut machine into the frying medium as more and more doughnuts race along the conveyor belt to be plucked off by human hands and given the final drizzle or topping.
When discussing cider doughnut flavors, Jess said that everyone has a favorite. She is a traditionalist and prefers cinnamon and sugar. Brie, the store
“Youth weekend gives adult hunters the opportunity to pass their knowledge on to the next generation,” said Fuda. “Mentoring a young person can remind hunters why they started hunting and help preserve these traditions in New Hampshire. It can be very rewarding to teach a young hunter to find and track deer and, hopefully, to harvest and field dress one as well.”
Hunting can also help young people learn about the environment, conservation, tradition, and ethics and build a
manager, likes the maple drizzle. Jess’ daughter favors the raspberry drizzle. Some customers prefer the extra-crispiness of the Belly Flops.
After a sampling, this taste-tester favored the maple drizzle, finding that the outside of the doughnut had just the right amount of firmness with a hint of maple, and the interior was soft and moist with the tang of apple. A bacon topping on a maple doughnut also sounded intriguing. Her husband, however, agreed with Jess that nothing beats cinnamon and sugar.
During the interview, a South Florida couple approached Jess, commenting, “We come here every year. The doughnuts are fabulous.”
For Jess, “It makes you feel good if yours is the best. Customers like the freshness. It is nice to get something hot and fresh.” A firm believer in no waste, Jess said, “I don’t want to throw away anything that anyone can benefit from,” so she hands out yesterday’s doughnuts for free. “They are great for cooking and especially for making bread pudding.”
In addition to the bakery, Jess has a
deep and abiding appreciation for the wildlife and wild places that many of our citizens and visitors cherish. New Hampshire has offered a special youth deer hunt since 1999. Nonresident youth may participate in New Hampshire’s youth deer weekend only if their state of residence allows New Hampshire youth to participate in its youth deer hunt. For information about this event, please visit http://www.wildlife.nh.gov/hunting-nh/youth-huntingnew-hampshire
catering trailer that she uses for weekend weddings where, instead of wedding cakes, the guests are served warm cider doughnuts.
Operating the doughnut shop takes an average of 10 staff members, some of them high school and college students.
“When we have Cider Bellies get-togethers of current and former staff, the younger staff members all want to do something active,” Jess said, recalling that, “One year, we dressed in Sumo suits.”
Cider Bellies Doughnuts is located at 18 Quarry Road in Meredith. Window sales are limited to two dozen doughnuts per group. For orders of more than two dozen, text 603-707-9657 at least one hour before pickup. There is a covered outside seating area, and coffee is available at the Moulton Farm Stand.
Hours: July 1 to Labor Day, seven days a week from 8 a.m. to 4 p.m. After Labor Day, seven days a week from 8 a.m. to 2 p.m. The doughnut shop closes at Christmas and reopens in the spring.
Smiley Publishing Group, LLC
dba Panoramic Publishing Group/The Laker
in NH 1-800-339-5257 FAX 603-569-5258
pressreleases@thelaker.com • lkr@thelaker.com • www.thelaker.com
Warm Soups on Cool Days
By Chef Kelly Ross
Columbus Day Weekend is officially behind us which is always a sad time for me. We still have at least a couple of potential good weeks ahead of us before the foliage scenery is all on the ground, the days get much shorter soon with the time change, and it means we are moving into what I call our “Grey Season” as we just sit and wait for the cold weather to hit us, as well as the snow. I’m ok with winter as long as we have snow, but it’s the “Grey Season” that brings sadness and occasional depression to me. One of the best medications for said depression this time of year is to bust out some delicious and wonderfully warm fall and winter soups. As much as I love grilling the best foods possible during most of the year, as we roll into comfort food season, a great warm and hearty soup that will warm you from the inside out is the absolute best. Most of these today are not your average run-of-the-mill soups, but once you test drive these, I feel confident that they will fall into your usual suspect list of soup recipes over the years, and especially in the near future. Another reason for a couple of these soups is that now that we are into Oktoberfest season, I have a couple of awesome soups with the classic German influence, which as far as I’m
concerned, are outstanding during any cold day and not just for Oktoberfest. I’m going to start the day with those two yummy soups.
When it comes to great German soups and cuisine, two of the most common ingredients in the mix are often cheese and beer, so let’s start the soup party
with a broccoli and beer cheese soup. It has some similarities with the popular cheddar broccoli soup, which is an often made and loved winter soup, so this one will intrigue many of you. Yup, I’m a beer guy and love cooking with it so I’m a bigger fan of this version than the beer-less version, although I
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never say no to either. This soup is rich and delicious and unlike the Americanized version, this one has a bunch of veggies other than the broccoli. One thing I always love to share when making anything cheese-related is to grate your own cheese as opposed to buying it shredded as the flavor is better when doing yourself as well as shredded cheese usually has preservatives, which I generally try to avoid. Also, although I do like to freeze many soups when I make a bunch on purpose, as a rule, soup recipes with a lot of cheese and/or other dairy ingredients don’t freeze as well as the thawed frozen version just doesn’t come out as well. This recipe will get you 8 servings, and the total time involved in making this is an hour or so.
Broccoli Beer Cheese Soup
3 tbsp butter
5 ribs celery, diced
4 medium carrots, peeled and diced
1 small onion, chopped
5 cups roughly chopped fresh broccoli florets
58 oz chicken broth, 4 cans of 14.5 oz each, just shy of 2 qts
½ tsp black pepper
½ tsp garlic powder
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½ cup all-purpose flour
½ cup water
3 cups shredded sharp cheddar cheese
8 oz cream cheese, cubed
12 oz beer or non-alcoholic beer of choice, I suggest a lager
In a medium stock pot or Dutch oven, melt the butter over medium-high heat. Add the celery, carrots, and onion, cooking for approximately 7-9 minutes or until the vegetables begin to soften. Add the broccoli, chicken broth, black pepper and garlic powder. Stir together the flour and water and add to the soup and stir until combined. Bring the soup to a boil, and then reduce the heat to medium-low. Cook for 25-30 minutes, stirring occasionally. Add the cheeses to the soup and stir until the cheese is melted and completely blended. Pour the beer into the soup and stir to combine. Simmer, but do not boil, for an additional 5 minutes. Serve the soup with additional shredded cheese, bacon, sour cream, pretzels, or your choice of toppings. I generally don’t add salt to this, but if you do, make sure you give it a taste first before adding any. If you prefer the soup to be thicker than it is, make some roux with butter and flour and combine until smooth, then add a little at a time to the soup and add a little extra heat to the soup to make sure it thickens properly until you get it where it needs to be.
For the next and last soup recipe with an Oktoberfest feel to it, it’s time to break out a few more ingredients known as staples in German cooking, those being sausage, potatoes and sau-
erkraut, and they go together quite well in this cream-based soup as well as cheesy. I prefer cooking the diced potatoes in advance so when making the soup, I just toss the the cooked spuds late in the process. I prefer using kielbasa in this soup, but any member of the sausage family will work out splendidly. This has a great hearty feel to it, not to mention it’s so darn good. The base is chicken broth and milk and the rest of the flavors in this are amazingly scrumptious, and although not an Irish recipe, I have used this on St. Paddy’s Day as well with a couple of minor tweaks to it. You can have this made in a half hour and it will serve 6 or you.
Creamy German Sausage, Potato and Sauerkraut Soup
4 tbsp butter
1 medium onion, finely diced
¼ cup flour
1 ½ cups chicken broth
2 ½ cups milk
1 Polska Kielbasa, 14 oz, halved and sliced
1 ½ cups cooked diced potatoes
1 cup sauerkraut
½ tsp dried parsley
1 cup shredded cheddar cheese
Black pepper
In a large saucepan, melt butter over medium heat. Add onions and sauté for about five minutes, until tender. Add flour, stirring until completely combined. Cook for one minute, then add the chicken broth and milk. Turn heat to medium-high, then cook stirring often until broth begins to thicken. Reduce heat to medium then add kielbasa, diced potatoes, sauerkraut and parsley. Simmer for five minutes, then add shredded cheddar. Stir to combine
and remove from heat. Serve sprinkled with black pepper.
OK, so it’s time to move away from German-inspired soups to some other ethnic classics. First, let’s go with another sausage-based soup, this time with an Italian mentality to it. This is by far the heartiest soup of the day as it is chock full of meat, veggies and pasta that will truly eat like a meal. It has spinach, tomatoes, onions, celery, carrots, as well as many of the usual Italian herbs and spices. This soup is the perfect remedy when you are cold, hungry, and craving an incredible comfort food as it’s amazing. This will serve as many as 10 of you and can be made within an hour.
Italian Soup with Sausage 6-8 oz small pasta, such as ditalini or mini elbows, about 1 ½ cups small dry pasta
1 tbsp olive oil
1 lb ground Italian sausage, I prefer a combo of sweet and hot
Kosher salt and ground black pepper
1 medium yellow onion, finely chopped, about 1 ½ cups
3 medium carrots, peeled and sliced or diced, about 1 cup
3 medium ribs celery, sliced or diced, about 1 cup
4 cloves garlic, peeled and minced
1 heaping tbsp Italian seasoning
3 tbsp tomato paste
1 can crushed tomatoes, 28 oz
1 can fire-roasted diced tomatoes, 14.5 oz
4 cups low-sodium chicken broth or vegetable broth
2 whole Bay leaves
1 whole Parmesan rind, optional
1 cup heavy cream, half and half or whole milk, or more if needed to taste
3 cups fresh spinach, about 3 ½ oz
Optional Garnishes: Grated Parmesan cheese, fresh basil leaves, fresh parsley,
Optional Serving Suggestions: Dinner Rolls, Crusty Bread, Breadsticks, or Garlic Bread
Fill a large pot with 4 quarts of water and bring to a boil. Once boiling,
generously season the water with salt. Add the dry pasta and cook to al dente according to the package directions. Once al dente, drain the cooked pasta and rinse it with cold water. Drain the pasta again and set it aside. In the same pot, heat the oil over medium heat. Add the sausage and season to taste with salt and pepper. Cook the sausage, stirring occasionally and using the back of a wooden spoon to break the sausage into medium-sized chunks, until browned and no longer pink, about 8-10 minutes. Turn the heat off and remove the sausage to a paper towel-lined plate to drain. Set the sausage aside. Drain all but 1 tbsp of fat from the pan and return it to medium heat. Once the pan is hot, add the onions, carrots, celery, and season to taste with salt and pepper. Cook the veggies, stirring frequently, until the onions are softened, about 5-8 minutes. Add the garlic and Italian seasoning to the pot and sauté until fragrant, about 30 seconds to 1 minute. Next, add in the tomato paste and cook, stirring, until the tomato paste starts to caramelize, about 1-2 minutes. Stir in the crushed tomatoes, diced tomatoes, broth, bay leaves, and the parmesan rind if using. Then, stir in the cooked sausage and bring the soup to a boil. Once boiling, immediately reduce the heat to maintain a very gentle simmer. Simmer for 15 minutes. Add in the heavy cream and stir to combine. Simmer the soup for 8-10 minutes or until soup is warm throughout. Use tongs to remove and discard bay leaves and parmesan rind. Taste and adjust for seasoning with salt and pepper. Just before serving, adjust the heat under the soup to low. Then, stir in the cooked pasta and spinach. Serve soup immediately topped with more grated parmesan and fresh basil if using. Enjoy!
The last couple of recipes today are more standard than the previous few in that they are soups that most
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Photo by Terry Noack
Photo by John Gisis
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have heard of, although maybe not have been made by you. First, I have a scrumptious home-made tomato and tortellini soup. Tomato is quite arguably the most famous and popular soup out there as all ages love a good tomato soup, plus when you add some cheese tortellini, you have a much better version in my opinion. All styles and flavors of tortellini have always been a huge favorite of mine so when thrown into a yummy soup, I’m sold. This tomato soup has a basil flavor to it as I use fresh basil pesto in this. Although, if that’s not your jam as they say, knock it right out of the recipe and it’ll be more to your liking. This is another quickie to put together as a half-hour is what it’ll take you to make it and plan on this feeding 6.
Tomato Tortellini Soup
1 tbsp olive oil
1 tbsp butter
1 small onion, finely chopped
3 cloves garlic, minced
3 tbsp tomato paste
1 can crushed tomatoes, 28 oz ¼ cup pesto
1 ½ cups milk
2 cups chicken stock
½ cup heavy cream
14 oz package fresh tortellini
Salt and pepper to taste
Parmesan cheese for garnish
In a large pot, heat olive oil and butter over medium heat. Add onion and cook for 3-4 minutes until onions are soft. Add garlic and sauté for about 1 minute until you can start to smell it. Mix in tomato paste with the onions and cook for 1 minute until it forms a paste with the onions. Pour in crushed tomatoes, pesto, milk, chicken stock, and heavy cream. Bring to a simmer and cook for about 10 minutes. Add tortellini, and cook until they are soft and tender, about the time on the package directions. Serve topped with Parmesan cheese.
To end this soupfest, I offer you my all-time favorite soup, that being French Onion. A couple of handfuls of readers have specifically asked for a great recipe for it, and since I have made hundreds of gallons of it over the years, it seemed like a perfect recipe to share. Over the years, many have asked me for my recipe and asking me if I use beef or chicken stock when I make it, and I tell them all what I’m telling you now, and that is that I use a 50/50 ratio of them both. Combine the flavor of the 2 stocks, as well as all the seasonings, and most importantly, a bunch of caramelized onions, you will have a restaurant staple to add to your menu repertoire. I feel confident that most of you have at least had this at a restaurant in its heat-resistant soup
crock that gets placed under a broiler or in an oven to brown off the combo of cheeses that gets tossed over the top of a homemade crouton and soup making for a cold season tradition for me. Now I understand that not all of you own those oven-proof honey pot-looking soup crocks, so if you don’t, I share a way to add lib the process of melting the cheese over the crouton and soup, but next time you go shopping in a quality kitchenware store, I strongly suggest buying yourself 4 of them anyway to make the process much easier and normal. As for the cheeses used, I usually use slices of Gruyere or Swiss, along with provolone and fresh grated Parmesan, but the choice is always yours. Also, much of your success with this will be in the quality of your beef and chicken stocks. If you make your own, my guess is you’ll be fine. If buying store-bought stock, I strongly suggest also buying some jars of beef and chicken Better Than Bouillion, as a spoonful or more of each will help put this soup where it needs to be. The total time on this is about 1 ½ hours, although most of that time is caramelizing the onions, which is easy. This will make 4-6 servings of awesomeness.
French Onion Soup
6 large red or yellow onions, or a combo, about 3 lbs
4 tbsp extra virgin olive oil
2 tbsp butter
1 tsp sugar
Kosher salt
sions of Better Than Bouillon
½ cup dry vermouth or dry white wine
2 bay leaves
1 tbsp fresh thyme leaves, a few sprigs of fresh thyme, or ½ tsp dried thyme
½ tsp freshly ground black pepper
2 tbsp brandy, optional
8 slices French bread or baguette, 1 inch thick
1 ½ cups grated or 8 slices Gruyere cheese
4-8 slices of provolone cheese
Sprinkling of fresh grated Parmesan cheese
2 cloves garlic, minced
8 cups beef stock, chicken stock, or a combination of the two 1-2 tsp each of chicken and beef ver-
Peel and thinly slice the onions from root to stem. There should be about 10 cups of sliced onions in total. In a 5-6 quart thick-bottomed pot, heat 3 tbsp of olive oil on medium heat. Add the onions and toss to coat with the olive oil. Cook the onions, stirring often, until they have softened, about 15-20 minutes. Increase the heat to medium-high. Add the remaining tbsp of olive oil and the butter and cook, stirring often, until the onions start to brown, about 20-40 minutes. The amount of time will vary depending on your pot, stove, and onions. Sprinkle with sugar and 1 tsp of salt. Continue to cook until the onions are well browned, about 10-15 more minutes. Add the minced garlic and cook for a minute more. Add the wine or vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go. Add the stock, bay
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Artist Reception at Gafney Library Featuring Martina Cyr
During the month of October, the Gafney Library is happy to fill the walls with the work of Martina Cyr, a local practicing artist and instructor in our community. Martina is trained as an illustrator and designer from Boston and holds her teaching degree. Martina specializes in Mixed Media and will be showing two of her collections; “We Are All the Same” and “I Am With You.”
“We Are All The Same” began during the pandemic when Martina realized that, in all of her research and art
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leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes. Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves. Add brandy if using. For the croutons, while the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450 degrees with a rack in the upper third of the oven. Brush both sides of the French bread or baguette slices lightly with olive oil. Put in the oven and toast until lightly browned, about 5-7 minutes. Remove from oven. If you have oven-proof crocks, set croutons aside or cook a little longer if needed. If you don’t, turn the toasts over and sprinkle with grated Gruyere cheese and Parmesan. Return to oven when it’s close to serving time and bake until the cheese is
books, there was very little information on how to capture and depict all races. Martina began to study and draw the same young woman originating from all areas of the world and learned how only small details changed appearances and perceptions of who we are. Many races share similar traits and all people want the same happiness. We are all the same.
“I Am With You” is a series of emotional explorations that are accompanied by poems. This collection explores the human connection we all feel with
bubbly and lightly browned. To serve, ladle soup into a bowl and transfer one cheesy toast onto the top of each bowl of soup. Alternatively, if you can use individual oven-proof bowls or one large casserole dish, ladle the soup into the bowls or casserole dish. Cover with the toast and layer the sliced cheeses and sprinkle with the Parmesan and put under the broiler for 3-5 minutes or more, paying attention as to not burn the tops. Ideally, the cheese should be bubbling and be slightly browned. You will have restaurant quality in the comfort of your own home.
Next time you yell “Soup’s On” to your friends and family, I hope that you have one of these soups waiting for them at the dinner table. Continue to enjoy the autumn season and until next time, keep those taste buds of yours happy and if you care to touch base with any questions or feedback, please reach out at fenwaysox10@gmail.com
each other and our world. It focuses on the joy we have with ourselves, others we love and how nature makes us feel whole. In this time of division, it is the multiplication of love for each other that gets us there. It is helpful to reflect that no matter how we may appear or where we originate from, we all strive for connection, we hope for joy for those we care about and peace and purpose for ourselves. We are all the same.
Martina shared “I am honored to teach at the non-profit Makers Mill in Wolfeboro as well as run private classes and workshops in my studio in
Brookfield.” You can view Martina’s work at the Gafney Library in Sanbornville during open hours on Tuesday, Wednesday and Thursday 12-7, Friday 9-2, and Saturday 9-1. Please join us for an artist’s reception on Saturday, October 19th from 10 pm-12 pm where you can talk with Martina and enjoy some delicious refreshments. You can learn more about Martina on her website www.martinadesigns.com or connect with her through email at: martina@martinadesigns.com. For more information, call Library Director Amy Swanson at 603.522.3401.
Pumpkin Fest Expands Into Weirs Beach And Beyond
By Thomas P. Caldwell Photos Courtesy of NH Pumpkin Festival
The annual fall celebration known as the New Hampshire Pumpkin Festival is returning on Saturday, October 26, with more unique activities as it expands from downtown Laconia into Weirs Beach and beyond the shores of Lake Winnipesaukee.
This year’s celebration will feature four pumpkin towers downtown, situated along Main Street and Veterans Square. Individuals, schools, community organizations, and businesses have been carving pumpkins to place on the towers for a display that lights up the night.
There is a growing number of associated activities, ranging from costume contests to live performances, craft shows, train and wagon rides, and dance parties.
Pumpkin Fest dates back to 1991, when it began as a harvest festival in Keene. Downtown merchants paid for the first festival as a way to revitalize the city. Founder Nancy Sporborg said, “The heart of the Pumpkin Festival lies in the pumpkins. The meaning of the Pumpkin Festival lies in everyone’s participation. The beauty of the Pumpkin Festival lies in what is created to-
gether. What better gift could there be than to show the world what a community can do?”
By 1994, the celebration had grown so large that a nonprofit organization, Center Stage, formed to take over the festival, winning eight world records in the ensuing years for the most lit jack-o’-lanterns in one place.
A new group, “Let it Shine, Inc.,” earned nonprofit status on October 31, 2011, and assumed oversight of the festival — the same year, a competing festival formed in Highwood, IL, leading to HGTV’s “Pumpkin Wars” which featured the two rivals. The Keene festival won the contest in 2012, with
29,381 jack-o-lanterns — earning that amount in dollars from Discover Card. The prize money was earmarked for educational nonprofits. In 2013, Keene set a new world record with 30,581 lit jack-o-lanterns.
The “Keene Pumpkin Festival Riots” of 2014 left the organizers worried about security at future festivals. The riots actually had nothing to do with Pumpkin Fest; the Main Street activities went forward as planned. However, a few blocks away, students were holding parties that authorities broke up using pepper spray and tear gas.
Taylor Thomas, a Keene State student, wrote of the experience in Yan-
kee Magazine’s New England, writing that she kept seeing more and more police cars and ambulances arrive. “I remembered,” she wrote, “there had been a huge party with over 4,000 people during Pumpkin Fest the previous year. It still didn’t occur to me that there was anything wrong or out of the ordinary, I just thought they prepared better this year.” However, “it seemed like more and more of them were getting there and preparing for battle with full protective gear, shields, and guns in hand … something I hadn’t seen any of the previous years and it was very intimidating.”
Once police started using pepper spray and tear gas to break up the parties, students responded by throwing bottles and starting fires. The national media picked up on the story and blamed Pumpkin Fest for the problem.
It was Charlie St. Clair, head of the Laconia Motorcycle Week Association, who stepped up to save the event by offering to hold the 25th annual Pumpkin Festival in Laconia. It has remained there ever since.
This year’s festival will close Main, Pleasant, Hanover, and Canal Street, as • Pumpkin continued on page 12
10am to 6pm,
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October 17 (Thursday)
October 24 (Thursday)
October 25 (Friday)
November 14 (Thursday)
November 21 (Thursday)
Hospital: Front Lobby 7am - 3pm
November 26 (Tuesday)
Hospital: Front Lobby 7am - 3pm
well as Veterans Square to vehicles so it will be pedestrian-only.
The schedule of events begins on Friday, October 25, with Glow Hand & Face Painting at Laconia Library from 3:30 p.m. The Winnipesaukee Scenic Railroad will offer a two-hour turkey dinner train ride from downtown Laconia, catered by Hart’s Turkey Farm Restaurant, at 4:30 p.m. The CAKE Theatre will hold a Spook’n Groove DJ dance party at 7 p.m., and the Colonial Theatre will present “Let’s Sing Taylor — A Live Band Experience Celebrating Taylor Swift” at 7:30 p.m.
Saturday, October 26, will begin with a pancake breakfast at the Flip Side on Main Street at 7 a.m., running until 2 p.m. The Runaway Pumpkin 10K and 5K run/walk will begin at Opechee Park at 9 a.m. The Laconia Library will offer a chance to paint Pumpkin Suncatchers at 10 a.m. From 11 a.m. to 4 p.m., there will be face painting at the Potting Shop on Pleasant Street. The Winnipesaukee Scenic Railroad will offer rides on its Pumpkin Express from 11 a.m. to 5 p.m. The Great New England Craft & Artisan Show, fea-
turing more than 70 exhibitors in costume, will run from 11 a.m. to 7 p.m. Between 11 a.m. and 9 p.m., there will be food trucks, pumpkin carving, and pumpkin decorating for festival-goers. From 11 a.m. to 11 p.m., there will be a Giant Outdoor 405 Beer Garden between Main and Pleasant Streets. From 11:30 a.m. to 9 p.m., Defiant Records & Craft Beer will conduct a Costume Party & Monster Mash. At noon, there will be Pumpkin Cornhole Tournament at 53 Beacon Street West, with check-
in at 11 a.m. Canine Connections will lead a Pet Costume Parade at 2 p.m.
The official lighting of the Pumpkin Tower will take place at sunset, about 5:46 p.m. Pinnacle Lasers & DJ Spiezio will present a laser show at 7 p.m.
Other Saturday activities will include a Children’s Costume Parade; Lakes Region Community College’s annual Pie-Eating Contest; Mr. Peanut’s NUTmobile; a Kids Zone featuring Vertical Entertainment in Veterans Square; a Doughnut-Eating Contest at Laconia
Village Bakery; Make Your Own Monster Plant at Catchpenny, with a Little Shop of Horrors Photo Booth; and a fun and whimsical show by the Wicked Witches of the Lakes Region. Other places to visit in Lakeport, Weirs Beach, and beyond are a Halloween Costume Party at 603 Sweets, Meats & more; the Winni Rum Shack and the Looney Bin Bar & Grill on Endicott Street North, across from Funspot; Half Moon Amusement Arcades and Ivy’s Ice Cream on Lakeside Avenue and at 70 North Kitchen and Market; a Masquerade Ball aboard the MS Mountain Washington on Saturday from 6 to 9 p.m.; Haunted Winnipesaukee Narrated Scenic Tours aboard The Spirit; the Big Stage Karaoke Contest at The Big House; sweet treats at Kellerhaus; the bier garden at Craft Beer Xchange (home of the Witches Brew Pub); Horse-Drawn Wagon Rides at Mill Falls at the Lake Activity Center in Meredith; the Corn Maze at Moulton Farm in Meredith, where there will be pumpkins, a food truck and the farm bakery; and the Haunted Maze & Fear Farm at Beans & Greens in Gilford.
Prescott Farm Events October
Wild Mushroom Walk: Saturday, October 19th, 1-4 pm. This 3-hour session with the New Hampshire Mushroom Company gives time to dig deeper and take a more advanced look at the fascinating world of fungi. Whether you are new to mushrooms, have read a book or two, or are an experienced forager, you will leave with new knowledge and insights. Ages: Adults, Nonmembers: $45, Members: $30
Beginner Soapmaking: Saturday, October 19th, 10 am-12 pm. Learn how to safely make your very own soap. We will cover the basics of the soapmaking process and the equipment required to make more at home. Each participant will take home about 10 bars of seasonally scented soap to en-
joy. Ages: Adults, Nonmembers: $35, Members: $20
Paper Quilling Fall Foliage: Saturday, October 19th, 1-3 pm -Paper Quilling is the art of turning small strips of colorful paper into decorative designs. Participants will learn to roll, shape, and glue paper into fall flower works of art. Ages: Adults, Nonmembers: $20, Members: $5
Naturalist Led Walks/Snowshoes: Saturday, October 26th, 10 am-12 pm. Color abounds and leaves are falling. Join us as we amble through the woods, identify trees and shrubs, and learn more about the science behind falling leaves. Ages: Adults, Nonmembers: $15, Members: FREE
Get Ready to Carve! Join Us for the NH Pumpkin Festival
Get ready for a whirlwind of creativity and community spirit at the much-anticipated NH Pumpkin Festival! Organizers invite everyone to unleash their imagination and help craft a stunning showcase of artistry. Mark your calendars for the week of October 22, 2024, as the excitement builds to a thrilling climax on Saturday, October 26, in Downtown Laconia.
“Each year, the NH Pumpkin Festival brings our community together in a celebration of creativity, joy, and autumn’s beauty. Let’s come together to carve out lasting memories and embrace the spirit of the season!” — Karmen Gifford, President of Lakes Region Chamber, Official Organizer of the NH Pumpkin Festival.
Our community-hosted event needs your help collectively carving pumpkins to be displayed. This year, in Downtown Laconia, there will be FOUR uniquely designed towers generously sponsored by Breezeline, ClearChoiceMD Urgent Care and Xfinity. The towers will be located along Main St and in Veterans Square. The towers will go up on Monday. Your carved jack-o-lanterns can be placed on the towers from Tuesday, October 22 to Friday, October 25. To reserve your spot and ensure your pumpkins are showcased, please visit NHPumpkinFestival.com and sign up!
Carved pumpkins will be sprouting up and displayed across the city of Laconia. In the Weirs, 603 Sweets Meats & More is collaborating with the
1848 Inn for a pumpkin carving party.
WORK Lakes Region is collaborating with a dozen Lakeport businesses to create a festive Halloween-themed pumpkin display. Do you work or live along the railroad tracks between Downtown and South Down Shores? Pumpkin Express train rides will be traveling along the tracks Friday evening and all day on Saturday.
Important Pumpkin Details:
• Carving Dates: Pumpkins can be delivered from October 22 to October 25. When you register online, choose the date that works best for you.
• Lighting: All towers will be lit electronically—no candles required! Please carve holes on the top of your pumpkins to assist with lighting.
• Display Duration: Pumpkins will be lit up on October 26th and remain on display until Halloween. After the festival, all of the pumpkins will be donated to a local farm.
Enthusiastic volunteers are needed to help make this event a success! If you or someone you know would like to lend a hand, visit the website for signup options.
Join in on Saturday, October 26, as Downtown Laconia is transformed into a Fall wonderland filled with pumpkins, music, delicious food, craft vendors, and fun for all ages. For more information about the NH Pumpkin Festival and other fun Halloween experiences offered across the region, go to NHPumpkinFestival.com or follow along on Facebook.
Comfort for Every Home. mfort
Oct. 14, Alexander McCall Smith, 7 pm, Chubb Theatre, Capitol Center for the Arts, 44 S. Main St., Concord, tickets/info: www.ccanh.com, 603-225-1111.
Oct. 14, Sandwich Fair, 7 Wentworth Hill Rd., Sandwich, 603-284-7062, www. thesandwichfair.com
Oct. 14, 19, 21, 26, 28, Graveyard History Walking Tour, 3 – 5 p.m., Castle in the Clouds, Rte. 171, Moultonborough, 603-476-5900, www.castleintheclouds. org.
Oct. 15, A Knitting Basket with Mary Jeanne Luckey, at the Gallery Art Barn, Artworks Gallery, Chocorua, 603-323-8041, www.chocoruaartworks.com.
Oct. 15, Getting to the Heart of the Matter with Christine Destrempes, 4 - 5 p.m., Museum of the White Mountains, 34 Highland St., Plymouth, 603-5353210.
Oct. 15, Tech Workshop – Snapseed Editing Photos, 2 – 3:30 p.m., learn how to edit and enhance your photos with Snapseed, Moultonborough Public Library, 4 Holland St., Moultonborough, 603-476-8895, pre-register: www.moultonboroughlibrary.org.
Oct. 15, Watercolor Workshop, noon – 2 p.m. & 3:15 – 5:15 p.m., Castle in the Clouds, Rte. 171, Moultonborough, 603-476-5900, www.castleintheclouds.org.
Oct. 15 & 19, Nature Station: Autumn Seeds, 10 a.m. – noon, Hebron Town Forest, 184 Groton Rd., Hebron, Newfound Lake Region Assoc., 603-744-8689.
Oct. 16, Ectoplasm Glow Slime for Teens, 3:30 – 4:30 p.m., ages 9-18, Laconia Public Library, 695 N. Main St., Laconia, 603-524-4775.
Oct. 16, Film Showing: Within the Crystal Hills, 6 – 7 p.m., Laconia Public Library, 695 N. Main St., Laconia, 603-524-4775.
Oct. 16, Polliwogs, 10 – 11:30 a.m., Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org. Call ahead for event information and to inquire if program pre-registration is necessary: 603366-5695.
Oct. 17, Beginner’s Guide to Cemetery Sleuthing, 6 – 7 p.m., Moultonborough Public Library, 4 Holland St., Moultonborough, 603-476-8895, pre-register: www.moultonboroughlibrary.org.
Oct. 17, Candace Bushnell True Sales of Sex, Success and Sex and the City, 7:30 p.m., Chubb Theatre, Capitol Center for the Arts, 44 S. Main St., Concord, tickets/info: www.ccanh.com, 603-225-1111.
Oct. 17, Guided Hike Oak Ridge, 10 a.m. – noon, Castle in the Clouds, Rte. 171, Moultonborough, 603-476-5900, www.castleintheclouds.org.
Oct. 17, Los Sugar Kings, Cuban, Rock, Reggae, 7 p.m., The Loft at Hermit Woods, 72 Main Street, Meredith, tickets/info: 603-253-7968, www.hermitwoods.com
Oct. 17, Paranormal Investigation 101, 6 – 7:30 p.m., Laconia Public Library, 695 N. Main St., Laconia, 603-524-4775. (Also on Oct. 18)
Oct. 17, Red Wanting Blue, 7:30 p.m., Flying Monkey Movie & Performance Center, 39 Main St., Plymouth, tickets/info: www.flyingmonkeynh.com, 603536-2551.
Oct. 17, Sixtiesmania – A Journey Through the Sixties, Putnam Fund program, 7 p.m., Colonial Theatre, 609 Main St., Laconia, 800-657-8774, www. coloniallaconia.com.
Oct. 18, Art in the Community: Lakes Region Art Assoc. Reception, 3 – 4 p.m., Laconia Public Library, 695 N. Main St., Laconia, 603-524-4775.
Oct. 18, Concord Sound & Color Festival – Yonder Mountain String Band, 6 p.m., Chubb Theatre, Capitol Center for the Arts, 44 S. Main St., Concord, tickets/info: www.ccanh.com, 603-225-1111.
Oct. 18, Guided Hike Mount Cardigan via West Ridge, Orange, 8:45 a.m. – 1:45 p.m., Castle in the Clouds, Rte. 171, Moultonborough, pre-register: 603476-5900, www.castleintheclouds.org.
Oct. 19, Beginner Soapmaking, 10 – noon, Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org. Pre-register: 603-366-5695.
Oct. 19, Concord Sound & Color Festival – Colony House, 7 p.m., Chubb Theatre, Capitol Center for the Arts, 44 S. Main St., Concord, tickets/info: www. ccanh.com, 603-225-1111.
Oct. 19, Explore Teneriffe Mountain Forest with Tom Eid, 10 a.m. – 1 p.m., Teneriffe Mountain Forest, 120 Sam Plummer Rd., Milton, Moose Mountain Regional Greenways, www.mmrgnh.org., 603-473-2020.
Oct. 19, Fall Crafts Fair & Festival, 9 a.m. – 3 p.m., free admission, crafts, food trucks, Laconia High School, 345 Union Ave., Laconia, wwwladiesofthelake.com.
Oct. 19, Franklin Fall Fest, 10 a.m., Monster Dash, Soupfest, Craft Fair & much more, info.: 603934-2118, www.franklinnh.org.
Oct. 19, Jewelry: Making your Mark: Rolling Mill Textures & More!, 10 a.m. - 4 p.m., Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org
Oct. 19, Sewing 101 – Oct., 10 a.m. - 1 p.m., Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org
Oct. 19, Waterfall Photography with Matt Cohen, meet at Castle in the Clouds to photograph 7 accessible waterfalls and fall foliage, Artworks Gallery, Chocorua, 603-323-8041, www.chocoruaartworks.com.
Oct. 19, Wild Mushroom Walk, 1 – 4 p.m., Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org. Pre-register: 603-366-5695.
Oct. 19 & 20, Kingswood’s Wicked Big Pickleball Tournament, 8 a.m., presented by Kingswood Robotics Team and Music Department, Kingswood Regional High School, South Main St., Wolfeboro, 267-595-6609, www.WBDPickleballTournament.com.
Oct. 19-27, A Year with Frog & Toad, Oct. 19 & 26: 10 a.m. & 3 p.m., Oct. 27: 1 p.m., Winnipesaukee Playhouse, 33 Footlight Circle, Meredith, 603-2790333, www.winnipesaukeeplayhouse.org
Oct. 20, Table Treat at Leavitt Park, 5:30 – 7 p.m., Laconia, info.: 603-5241886.
ONGOING
ArtWorks Gallery & Fine Crafts/CCAC, art, workshops and events, open year-round with seasonal hours, 603-323-8041, 132 Rte. 16, Chocorua, www. chocoruaartworks.com
Bad Mom Night, every Thurs., Trenta, 30 Middleton Rd., Wolfeboro, 603-5151068, www.trentanh.com.
Belknap Mill, 25 Beacon St. East, Laconia, gallery and textile museum, events and programs, 603-524-8813, www.belknapmill.org.
Breakfast Buffet, 7 a.m. - 11 a.m. Wolfeboro Masonic Lodge, 35 Trotting Track Rd, Wolfeboro. Pancakes, French toast, scrambled eggs, home fries, bacon, sausage, omelets made-to-order, Eggs Benedict, biscuit and gravy, juice, and coffee. Served the second Sunday of every month. 603-569-4637
Bristol Farmers Market, 10 a.m. – 2 p.m., Saturdays, Millstream Park, Rt. 3, Bristol, bristolopenairmarket@atlanticbb.net.
Canterbury Shaker Village, walking trails, tours, Shaker Rd., Canterbury, 603-783-9511, www.shakers.org
Castle in the Clouds, Rte. 171, restaurant, music, walking trails, tours, events, Moultonborough, 603-476-5900, www.castleintheclouds.org.
Coffee Hour, 10 – 11 a.m., coffee, tea and snacks, Effingham Public Library, 30 Town House Rd., Effingham, 603-539-1537, Effingham.lib.nh.us.
Country Village Quilt Guild, 1:30 - 3:30 p.m., meets first and third Wednesday of each month, Public Safety Building (back entrance to Police and Fire Dept.), Rte. 25, Moultonborough, countryvillagequilters@gmail.com.
Cruise Night, 5 – 7 p.m., Thursdays, 50/50 raffle, prizes, Tilt’n Diner, 61 Laconia Rd., Tilton, 603-286-2204. (Thursdays until Oct. 26) Dam Brewhouse, events, 1323 NH Rte. 175, Campton, 603-726-4500, www. dambrewhouse.com.
First Friday Receptions, through Dec., 5 - 7 p.m., refreshments, conversation & art, ArtWorks Gallery & Fine Crafts, 603-323-8041, 132 Rte. 16, Chocorua, www.chocoruaartworks.com
Friday Painters, 12:30 - 3 p.m., meet weekly, Mt. Washington Valley Arts Assoc., Gibson Center, 14 Grove St., N. Conway, ken@gibsoncenter.org.
Guided Group Tour, history and machines of the historic Belknap Mill, 25 Beacon St. East, Laconia, pre-register: jill@belknapmill.org, 603-524-8813, Monday-Friday.
In the Round, 8:45 a.m., Sundays, thought-provoking topics related to tolerance, Benz Center, Sandwich, 603-284-7211.
Indoor Pickleball, 5 p.m., Sandwich Central School gym, Sandwich, every Tues., Wed. & Fri., parksandrec@sandwichnh.org Kirkwood Gardens, free, open to public year round, Rt. 3, Holderness, tour the gardens, www.nhnature.org, 603-968-7194.
- topped with homemade hollandaise, made fresh to order Buttermilk Pancakes | French Toastserved on thick Texas toast Sandwiches & Burgers | Don't forget to check out our daily breakfast & lunch specials! Grab breakfast or lunch at The Farmer’s Kitchen. We use only the
BAKED GOODS BEYOND BELIEF!
Artisan Breads • Pies • Cookies • More! Your favorites upon request by a multiple award winning baker. Our own locally crafted maple syrup. Open 1 day a week ~ Saturday from 9-3 66 Moose Mtn. Road, Brookfield, NH seabrisket.com • 603-832-3090 (no texts)
Ladies of the Lake Quilt Guild, 10 a.m. - 2 p.m., meets second and fourth Wednesday of each month, First Congregational Church, 115 Main St., Wolfeboro. A second group meets Mondays from 10 a.m. – 2 p.m. at the Community Center, 22 Lehner St., Wolfeboro, www.llqg.net
Lakes Region Art Association, exhibits and classes, Suite 300, Tanger Outlet, Rte. 3, Tilton, 603-998-0029, www.lraanh.org
Loon Center, walking trails, 183 Lees Mill Rd., Moultonborough, 603-4765666, www.loon.org
Makers Mill, a variety of workshops, arts and crafts classes and more, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org
Making Strides, 8 – 9 a.m., drop-in walking for groups or singles, Ossipee Town Hall, no pre-registration required, 55 Main St., Center Ossipee, takes place various times: www.ossipee.recdesk.com.
Meredith Public Library Bookstore, run by Friends of the Meredith Library, open weekly: Wed. 10 a.m. – 6 p.m., Thurs. & Fri. 10 a.m.- 4 p.m., Sat. 9 a.m. – 1:30 p.m., lower level, Meredith Public Library, 91 Main St., Meredith, 603279-4303, www.meredithlibrary.org.
Model Yachting, 1 – 4 p.m., Tues. & Thurs., Back Bay Skippers at Cotton Valley Rail Trail, Bridge Falls Path, Wolfeboro, watch radio controlled model yachts, NH Boat Museum, schedule: www.nhbm.org.
M/S Mount Washington Cruises, narrated cruises of Lake Winnipesaukee, day & evening cruises, M/S Mount Washington, 211 Lakeside Ave., Weirs Beach, 603-366-BOAT, www.cruisenh.com
New England Racing Museum, 10 a.m. – 4 p.m., open Saturdays, 922 NH Rte. 106 N., Loudon, www.NEMSMUSEUM.com
NH Farm Museum, old-time farm events, tours, 1305 White Mt. Highway, Milton, 603-652-7840, www.nhfarmmuseum.org
Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org. Call ahead for event information and to inquire if program pre-registration is necessary: 603-366-5695.
Quilting Group, 1 - 4 p.m., meets every 2 weeks, Ossipee Public Library, 74 Main St., Ossipee, schedule/info: 603-539-6390
Quimby Barn Transportation Museum, weekends., through Oct. 13, early transportation wagons, snow roller, fire truck, Concord Coach and more, Maple St., Sandwich, call for hours/info.: 603-284-6269.
Remick Country Doctor Museum & Farm, events, tours, 58 Cleveland Hill Rd., Tamworth, 603-323-7591, www.remickmuseum.org.
Roller Skating Night, 5 p.m., Mondays, bring your own skates, for age 18 and up, Ossipee Town Hall, 55 Main St., Ossipee, info/updates: 603-539-1307, www.ossipee.org.
Rug Hookers, 10 a.m. – noon, meets Tuesdays, Tuftonboro Free Library, 221 Middle Rd., Rt. 109A, Tuftonboro, 603-569-4256.
Song and Jam Circle, 6:30 – 8 p.m., community created jams and song circle, 3rd Monday of each month, Runnells Hall, 25 Deer Hill Rd., Tamworth, free, bring your favorite instruments, Arts Council of Tamworth, 603-584-2712, www.artstamworth.org
Squam Lake Cruises, family/educational cruises to look for loons & wildlife, Squam Lakes Natural Science Center, Holderness, www.nhnature.org, 603-9687194.
Squam Lakes Natural Science Center, exhibits, nature trails, events, cruises, 23 Science Center Rd., Holderness, 603-968-7194, www.nhnature.org
Tamworth Farmer’s Market, 9 a.m. - noon, Saturdays, 30 Tamworth Road, Tamworth, www.tamworthfarmersmarket.org
Tamworth History Center, 25 Great Hill Rd., Tamworth, info: www.tamworthhistorycenter.org.
Tuftonboro Country Bluegrass and Gospel Jam, 6:30 - 9:30 p.m., Tuesdays, donation requested, Old White Church, Rte. 109A, Center Tuftonboro, across from Tuftonboro General Store, 603-569-3861.
Wolfeboro Farmers Market, noon – 3:30 p.m., Thursdays, The Nick, 10 Trotting Track Rd., Wolfeboro, email: wolfeborofarmersmarket@gmail.com, www. wolfeborofarmersmarket.com.
Wolfeboro Table Tennis, meets Wednesdays from 4 – 6 p.m., in basement of All Saints Church, Wolfeboro, all skill levels welcome, $5 admission charge each week, info: 603-520-5651.
Wright Museum of WWII, exhibits and lectures on life on the home front during WWII, 77 Center St., Wolfeboro, 603-569-1212, www.wrightmuseum. org
Ghostly Lakes Region Tales
By Kathi Caldwell-Hopper
The Lakes Region has many tales of olden-day witches and creatures that go bump in the night. Ghosts are said to roam the hills and valleys of the Lakes Region; many of the tales are not well known but are repeated more often as Halloween approaches.
Such is the tale of Granny Hicks of New Hampton, New Hampshire. Long ago – Granny was the unfortunate victim of a witch hunt. She was knitting one day and realized she needed more yarn to finish a project. She went to a neighbor’s home to ask to borrow some wool, but the woman slammed the door in her face. At a time when people could be labeled as a witch or sorcerer simply for being a bit different, Granny Hicks was known in the town for being an eccentric busybody. Her neighbor wanted nothing to do with Hicks. It was unfortunate that the next day, the neighbor’s child became ill and died, according to “Myths and Mysteries of New Hampshire” by Matthew P. Mayo. The townspeople believed Hicks had cast a spell on her neighbor’s family.
Hicks was shunned from that time onward and endured local children throwing rocks and taunting her. A group of men in a drunken stupor destroyed her home. In revenge, Granny Hicks predicted their deaths. Although she soon died (probably from old age) the men all met their demise as Granny had predicted. In the Ossipee area, a frightening tale of murder tells of ghostly happenings.
The story relates that a man named Archie killed everyone in a hamlet of the town. Once his terrible act was completed, he threw the bodies into a pond and then hanged himself outside his house. Archie’s ghost, unable to rest, is seen waking in the area to this day.
Another Ossipee tale tells of a little girl named Polly who was struck and killed by a train in the area. Her distressing cries can be heard in the nearby woods at night.
Many would be surprised to learn that the gentle Shakers of Canterbury Shaker Village believed in spiritual encounters. The village was the home of the believers in Mother Ann Lee’s religion, with members commonly called Shakers. Many men, women, and children lived and worked at Canterbury Shaker Village in the 1800s and into the 1900s. The peaceful religious group was known to show compassion to all.
It is less well known that the Shakers believed in ghosts, or “spirits,” as they called them. While many Christian beliefs find the idea of ghosts or a spirit world to be off-limits or downright absurd, to the Shakers, it all made sense.
There are many written accounts of Shakers being visited by spirits of departed fellow members and others. A Shaker member wrote, “We have frequently been visited by a tribe of Indians (spirits of Indians), who used to live in this country, and whose spirits still come back here occasionally.”
Séances, along with ghostly sightings,
were common among the Shakers. In the 1800s and early 1900s, if the neighbors of the Canterbury Shakers had known about the practice of calling forth the spirits of the dead, they would likely have been quite distressed. Séances were looked upon as akin to witchcraft.
For the Shakers, however, ghost sightings and calling upon spirits were simply ways to communicate with those who had passed to heaven. If one believed in an afterlife, it stood to reason those in the afterworld might wish to speak with loved ones on Earth. If thought of in this way, ghosts seem to make perfect sense, and it is much less spirits.
None of the Halloween creatures and ghosts can frighten people as much as a witch. Tales of the powerful creatures said to be in collusion with the devil strike fear, especially at Halloween.
During the 1700s and 1800s, any woman who was a bit odd or eccentric could be labeled a witch. At the height of the witch-hunting hysteria, a woman had only to anger a neighbor for the cry of “witch!” to spread in a community.
New Hampshire had its own witch hunts and folk tales of evil women and men who frightened and did their terrible deeds to locals in the 1700s and 1800s.
One woman labeled a witch was said to live in Meredith Center and was known only as Mrs. T. Her main crime in the 1800s seemed to be her habit of borrowing things from her neighbors on a regular basis and never returning the favor.
One day, she asked to borrow butter from a neighboring woman who had none to lend. Mrs. T did not like to be refused in her borrowing and went away,
muttering curses and threats to the woman.
Perhaps to oblige Mrs. T, the neighbor set about her usual butter churning because she had no butter herself. She worked at the butter churn for hours but could not achieve results. Finally, the butter churner, suspecting witchcraft, said, “If Mrs. T is in that churn, I will get her out.” She dropped a red-hot hook from the fireplace into the butter churn, and soon butter was produced.
Mrs. T’s children ran to the woman in the neighborhood and related that their mother was very ill. Mrs. T died soon after, and it was said she had a terrible burn on her neck in the shape of a hook, just like the one the butter-churning neighbor took from the fireplace.
According to Eva A. Speare, author of “NH Folk Tales,” a witch once lived in Plymouth, New Hampshire. Her tale was told by a local hermit named “Old Dr. Dearborn” who lived in a small cottage in a remote part of Plymouth. He was sick and asked for food and medicine from his nearest neighbors. Local girls were responsible for carrying food and supplies to Dr. Dearborn.
One day, as the children visited the hermit, he told them of his encounter with a witch. He said that when he was a teenager living in Campton, his father owned a fine horse, which the hermit of-
ten rode.
When riding the horse, the hermit passed the home of a woman, Dolly, who was said to be a witch. Suddenly, a black cat ran from Dolly’s porch and leaped to the horse’s neck.
The horse stopped in its tracks and refused to move, even when the rider used a whip. The black cat, also feeling the whip, clung to the horse’s neck. Eventually, the cat ran off, and the boy went home.
The next day, when the boy went to check on the horse, it didn’t have a mark on it, and it seemed like its usual healthy self. But as for Dolly, a neighbor soon arrived and related that she was nearly dead, “covered with welts and bruises and scarcely breathing from fatigue.”
The hermit finished his tale by saying, “You see, I almost killed the old witch when she turned into a black cat and bewitched my horse.”
If witches strike fear into our hearts, walking through a cemetery on a dark night can set the stage for a ghostly or bewitching visitation. A New England cemetery, with lichen-covered stones leaning this way and that in the ground, can cause even the bravest of people to become fearful.
In the Bristol area, on an autumn’s day, as a teenager took a walk in the woods, his destination Inspiration Point on a hill
above the town. Hiking up a trail, he knew the path by heart, having taken it many times over the years. It was a blustery fall day, with leaves blowing from the trees, a bright blue sky, and brilliant sunshine. It was a perfect day for a fall hike.
Once he reached the top of the mountain, he sat quietly and gazed over the town of Bristol far below. Inspiration Point is an open-air, mountain-top area with wooden benches and a large wooden cross for outdoor ceremonies and services. He had the place to himself and became lost in meditation.
After a time, he felt he was not alone and glanced to one side to see a woman sitting quietly on a bench. He said her clothing looked odd, as if from another time, and she appeared lost in thought. They did not speak or make eye contact, but he felt uncomfortable and decided it was time to leave. Walking towards the footpath, he glanced back and realized the woman was gone. A chill ran through him because he knew she would have had no time to walk away, and there was but one path down the mountain; she had not passed him but seemed to disappear into thin air. Obviously, his hike down the mountain was taken at almost a run!
Fear of cemeteries was not always as intense because, in the early days of central New Hampshire settlement, peo-
ple buried their loved ones on their own land. Towns were few and far between, and people made family graveyards near their homesteads. There was less fear of a cemetery where well-known loved ones were buried since those loved ones were a mother, father, grandparents, or a sibling.
Between the early 1800s and 1920s, three types of stones were most common: marble, used mostly around the mid-1800s, and soapstone and slate, used before marble became popular. The 1600 and 1700 gravestone carvers in New Hampshire also worked as woodworkers or blacksmiths. One central New Hampshire gravestone carver of some fame was a man named “Hookster,” a religious revivalist. His method for passing judgment on the deceased was unusual. Those he considered in line for redemption had smiling faces carved on their gravestones, while the “unawakened” received a scowling face on their stone.
If you have lived in the Lakes Region for any amount of time, you may have heard about the supposed ghostly encounters at the Alton Town Hall in downtown Alton. There have been reports of heavy footsteps, furniture moving independently, doors opening, and voices talking when no one is in the building.
