The Farmhouse kitchen is a trove of antique utensils to make the cook’s life simpler. Pictured is Louise Johannes in the kitchen.

Jamy Sampson with some of the resident chickens.

The fowl house from the outside, with Adele Johnson.

Little Gemmer, the welcoming cat at Soetmelksvlei.

CAROLYN MCGIBBON

Stepping into Soetmelksvlei, loosely translated as The Land of Milk and Honey, is like taking a trip into living history, for it is here at Babylonstoren that a replica of a farm from the late 19th century has been lovingly recreated.

All the animals at Soetmelksvlei, a new experience at Babylonstoren, are working animals, including Gemmer, the ginger cat, who is part of the welcoming committee.

He stretches and yawns, maybe available for your attention, but only if he desires.

There are two friendly sheepdogs, Pippa and Tessa, always keen for a romp.

Two huge white French Percheron carthorses, Simson (correct) and Delilah, are hoping to expect their first foal. You will also find Blackhead sheep, due to lamb soon and Ayrshire cows, including the tame Blommetjie.

Koos Bekker and his wife, Karen Roos, own Babylonstoren outside Franschhoek, and have now added an experience to with the farm Soetmelksvlei, to this estate.

Their dream of bringing history to life has come to fruition.

The farm harks back to a slower, gentler era, before the rush to industrialisation.

Experts were brought in to help recreate a little paradise, based on farm life more than a century ago.

Babylonstoren museologist Elsa Vogts was part of the team that meticulously curated this project.

‘’Koos had a particular vision,’’ recalls Elsa, ‘’He has a passion for history and wanted to make it more alive and celebrate the historical handwork that comes from this area.’’

Elsa oversaw the curation of this multi-sensory, immersive journey through time.

“I’m fascinated by the culture of self-reliance that farm life in 1897 required.

“It was a self- contained eco-system where everything was handmade and repaired on site, with a surprising level of sophistication.

My personal favourite would have to be the water mill. It was a huge task to build a water mill from scratch, one that looks and functions like a 19th century mill,” she says.

Local mill hero, Andy Selfe, designed the mill, which is operated by a miller who opens a sluice at the dam and the rush of water, aided by gravity, turns the large wooden wheel, turning wheat into meal, as if by magic.

Visitors are encouraged to interact with master craftspeople and get a glimpse of home life before the turn of the 20th century through the immaculately-recreated interior of the Farmhouse…

Take a seat at the kitchen table laid by cook Louise Johannes for a cup of freshly-brewed moerkoffie. Enjoy a rusk or warm bread and home-churned butter while observing the kitchen utensils and methods of the 19th century.

Learn about heritage fruit and vegetables from gardeners and marvel at the display of dried medicinal herbs.

These were the days before indoor plumbing or electricity. A kleinhuisie in the garden, complete with pumpkin on roof, serves as the toilet.

Quite stark is the inequality on display. While the farmer lived in relative luxury (he even had his own man cave in the farmhouse where he could shave and enjoy his hobbies… hunting rifles and a wild boar trophy are testament to this); the gardener’s cottage is humble.

A hessian curtain separates the two rooms and the kitchen is an outdoor hearth.

Visitors are invited to immerse themselves in the Old Cellar which houses an exhibition space, playhouse and reading room.

Wholesome meals are at the Old Stables Restaurant, which also has outdoor seating with a view of the outdoor children’s play area.

Browse the Jonkershuis Farm Shop for old-world keepsakes, including traditional favourites like rusks, pickles, preserves, hand-knitted and crocheted blankets, mittens, slippers and children’s jerseys.

You will find unique items, like the opsitkers or courtship candle, which used to determine the duration of an admirer’s welcome.

The blacksmith provides the shop with beautifully-crafted cast-iron pans, oven dishes and braai tools.

Daily activities include milking, cream separation, and butter churning. Soetmelksvlei hosts a variety of workshops where a new craft can be acquired, or to hone an existing skill.

Culinary workshops are hosted in the Meat Room or Creamery, while the blacksmith, carpenters and leatherworkers ply their trade in the Workshop.

Or learn to make your own mampoer in an old copper still. Workshops can be pre-booked online.

The gabled fowl house is home to chickens and ducks, as well as doves. Visitors are encouraged to observe and participate in the feeding and care of all animals.

Head of Soetmelksvlei, Adele Johnson, and her team are thrilled to welcome guests.

“After years of hard work and preparation, it is wonderful to share the knowledge we’ve acquired with like-minded people who appreciate handwork and craftsmanship,” says Adele.

“My biggest concern is that guests will underestimate how much there is to see and explore here.”

Soetmelksvlei is open Thursday to Sunday in winter, from 9am to 4pm and daily from 9am to 5pm in summer. A shuttle runs between Babylonstoren reception and the model farm.

* Carolyn McGibbon lives in Somerset West, and is a regular contributor to Bolander.

#history

A sweet step into history