Household and Farm Supervisor

Farm production at Hampton had diminished by the time Helen became mistress of Hampton in 1904. Helen blamed her mother-in-law, Margaretta, for allowing the farm operations to grow stagnant. In addition to managing the household and gardens, she oversaw some various farm and grounds operations, especially focusing on the poultry flocks to increase income. By making alterations to Hampton’s gardens, Helen was able to significantly decrease the amount of maintenance required for upkeep. After the longtime farm manager Joseph Phipps left Hampton in 1908, Helen took up more responsibility for the management of the estate. In this, she pushed outside the sphere of activity that was generally acceptable for women and into traditionally male dominated realms in order to keep Hampton afloat.

 

Madeira Bottle, 1815 (HAMP 11000)

NPS

The Ridgleys got creative in order to save money and to accomplish work that agricultural proceeds could not fund. Helen was instrumental in arranging the sale of 225 bottles of Ridgely Madeira to J. P. Morgan. The $4,690 gained from the sale financed repairs and renovations in the Mansion, such as the installation of a radiator heat system and the digging of an artesian well that allowed for heat and modern plumbing.

When World War I led to fewer farm workers, Helen recruited girls from the Maryland State Normal School in Towson to volunteer to husk the corn crop at Hampton in 1918. Despite their efforts, the decline of Hampton was inevitable with changes in farming operations, declining markets after WWI, poor weather conditions in the 1920s, and the onset of the Great Depression.

 

Stationary with Helen's name, demonstrating the depth of her involvement in farm operations, c.1915 (HAMP 6770)

NPS

This stationary letterhead demonstrates the depth of Helen’s involvement in the management of Hampton’s farm operations, especially its poultry production. She made rounds on the estate and farm daily, checked on workers frequently, collected money due for goods, and settled issues that would arise throughout the day.

 

Account sheet kept by Helen, 1905 (HAMP 21122)

NPS

Helen managed the chicken population at Hampton and kept this handwritten record of profits in 1904 and 1905 from the chicken and egg business. She tracked the most productive hens and served as the collection agent to procure money owed for the sales of eggs and milk. She also kept careful count of other farm animals, completing pedigree charts for John’s dairy cows, and noting when an animal was sold or hurt.

 

Prize ribbon for one of Helen's chickens, 1914 (HAMP 10504) (left)
Photograph of Helen's chickens, c.1910 (HAMP 18585)

NPS

With grain farming declining in profitability during the early 20^th century, Helen oversaw the breeding and sale of award-winning chickens and eggs in attempts to diversify Hampton’s farm operations and bring in extra income. Her chickens, especially the white Orpingtons she favored, won prizes for several years in a row beginning in 1906 at the Maryland State Fair. This first place ribbon from the 36^th Annual Poultry Show in Timonium, Maryland was awarded to one of Helen’s chickens in 1914. Helen even placed a snapshot of a hen with chicks in one of her family photo albums.

 

Date book with menus written by Helen, 1902 (HAMP 16531)

NPS

This date book was kept by Helen Ridgely to track daily tasks and appointments. It includes detailed menus of the food Hampton’s cooks prepared for the Ridgely family. It was a rare occasion that only immediate family members sat down to a meal. Typically, there would be at least twelve to fifteen people dining, often relatives and visitors. An entry from the date book includes the following menu

Breakfast: Rolls, chops & tomato sauce, salt mackerel and cherries

Dinner: Lamb, ham, fried chicks, vegetables and strawberry cream cake

Supper: Rolls, salty tuna, steaks, salad, stewed cherry preserves (Ridgely, 1902)

Helen oversaw the preparation of each meal, which was completed by skilled kitchen staff who prepared the food and wait staff who served it. Considering that there were none of the modern conveniences utilized today, preparing meals was a laborious and time-consuming undertaking. For example, serving “fried chicks” entailed killing the chicken, plucking the feathers and butchering it before the cooking process could begin. Despite all their efforts, Helen could be judgmental and severe with the housekeeping staff, sometimes replacing cooks several times a year.

 

Notebook with chart copied by Helen, 1888-1891 (HAMP 20819)

NPS

This chart copied by Helen from Science Monthly details the composition of various foods. She notes that sugars, fats, and starches have an impact on different systems in the human body and what food should be consumed when. It is possible that this scientific understanding influenced her choices of food served at Hampton. Her diaries also contain numerous accounts of the sugar and salts used in preserving fruit and vegetables which were canned at the estate.