Return to Content

House for Sale in Concord, Massachusetts | A Concord Jam Session

House for Sale in Concord, Massachusetts | A Concord Jam Session
2 votes, 3.50 avg. rating (72% score)

We all know Concord, Massachusetts, as the hometown of the American Revolution and the birthplace of American literature. But are you aware that it also had something to do with the peanut butter and jelly sandwich?

Well, to explain Concord’s connection to the peanut butter and jelly sandwich, you must go back to the year 1849. That was when Boston-born Ephraim Wales Bull, after extensive experimentation utilizing native species, developed the world-famous “Concord grape.” He made history not in a remote laboratory but outside his house, just steps away from the homes of Nathaniel Hawthorne and Louisa May Alcott, and next to the famed Battle Road, leading to the “rude bridge” where in 1775, the “embattled farmers” whipped the British, firing the “shot heard round the world.” That house, built in 1706, and named by the Concord Historical Commission as “one of the most significant homes in Concord,” is known today as Grapevine Cottage—and Concord grapes still grow on the original vines on a trellis outside a lovely screened-in porch just off the family room.

Thanks to husband-and-wife owners Sky Lance and Linda Merwin, caring and civic-minded Concord citizens, Grapevine Cottage has been brought back to life from almost certain oblivion, with every square inch of its now-gorgeous nine rooms (including four bedrooms) subjected to a massive two-year restoration project. It’s available now, with just under one acre, for $1,299,000.

With Sky and Linda as our hosts, along with Gregory Burch and Marilyn Mudry—the married couple who have owned the nationally renowned Hawthorne Inn, across the street, for the past 37 years and who are also the real-estate agents for Sky and Linda— we paid a visit to Grapevine Cottage. (Incidentally, Gregory’s ancestors helped found Concord, but that’s another story for another time.)

We were very impressed. The restoration included major work such as raising ceilings, lowering floors, and opening walls to expose beams; replacing all wiring, plumbing, septic, and heating systems; and, of course, the 2½ bathrooms are brand-new, as is the kitchen. And yet, much of the fine detail work of long-ago craftsmen has been retained—such as hand-turned balusters, ornate fan windows, brass hardware, raised paneling, and a restored central chimney with opposing fireplaces.

Even the grounds received a lot of attention. Thirty-seven trees were removed to open the house to light, and a serpentine stone retaining wall was built to accent the newly graded slope behind the house. The gardens were revived, too, with outdoor patio spaces created and walkways laid. And, yes, the ancestral vines of the original Concord grapes dating back to 1849 are right there. (We even picked a few!)

So, you might be wondering, what about the peanut butter and jelly sandwich? Well, as we’ve mentioned, Ephraim Wales Bull produced the ideal grape here on his property in Concord—a grape with a particularly rich, full-bodied flavor and yet hardy enough to thrive where European cuttings had failed to survive—and the fame of this special new grape spread throughout the world. At one point, Ephraim Bull was receiving as much as $1,000 for a single cutting. But, alas, he never bothered to take out a patent. Big mistake.

Now skip ahead 20 years, when the first Concord grape juice was processed by Dr. Thomas Welch, a Vineland, New Jersey, dentist, who took out all the patents for the Concord grape (after all, they were just there for the taking) and went into bigtime production in, for a while, Westfield, New York. There, in 1918, the Welch family created Concord grape jelly, or jam, which they called “Grapelade.” (The headquarters of Welch’s Food Inc. is in Concord today, although most of the company’s Concord grapes are grown in Washington State.)

Skip ahead another 10 years, to 1928, when bagged, presliced bread was first created, and then on to the World War II years, when included in soldiers’ rations as desirable protein were ground peanuts, plus sliced bread and, always, a jar or two of Grapelade. Obviously, one fine day a soldier slathered Grapelade over his ground peanuts on sliced bread and voilà—the peanut butter and jelly sandwich was born!

Please Note: This article was accurate at the time of publication. When planning a trip, please confirm details by directly contacting any company or establishment you intend to visit.

Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%
No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order