SUMNER – The Morrill Bed and Breakfast is touted for peace and tranquillity. That was not the case Saturday night as 14 couples joined in an old-fashioned square dance amid an 1870 atmosphere.

Twenty-one students and three faculty members from Calvin College in Grand Rapids, Mich., reveled in entertainment suitable for the era. The large barn-like room was rocking as people danced to a guitarist’s music. Kerosene lanterns were hung from the ceilings to light the open log beams and dance floor.

The group arrived Saturday for a three-day mini-course in living history. The course, called New England Saints according to professor Nancy Hull, is designed to have the students live out the history of the 19th century. The group will continue its studies for two weeks in Concord, Mass.

Located on Morrill Farm Road, the 200-year-old farmhouse is owned by Larry and Pat Perron.

As students arrived, they received new names typical of the era. They then had to research local history to find out how the people with those names were related.

The students dressed in vintage clothing as well. The only departure from the 1870s was having toilet paper in the outhouse.

After the noon meal was prepared in the kitchen amid the aroma of drying herbs, student teams were given chores. While some started supper preparations, others made butter in a paddle churn, or baked bread.

Others made freezer ice cream and cookies for after the dance.

The cooking was done on a wood range that was being fed by students who were sawing, chopping and bringing wood into the house. Other students visited the root cellar to gather food needed in supper preparation, while some made soap and lard by rendering fat.

Still others worked on a quilt.

Larry Perron said it is not easy to prepare for these classes, but it is gratifying. He cited the time when he was tired and discouraged after one summer group was finishing up its stay. One student said, “I have always hated history. I didn’t want to come and do this, but now that I have lived history, I love history.”

Perron said that his weariness and discouragement went away and he felt he was contributing something useful to society.

“When you are submerged in a new identity for several days, you need to reveal your true self and get back to reality,” said Perron.

The group was scheduled to have additional experiences attending church in the on-site chapel, gathering eggs, milking cows, making salt pork, pressing apples for cider and learning to get by on what is produced on a farm.

This past summer, Morrill Farm became a certified organic farm, selling poultry, beef, pork, goat cheese, butter, milk, eggs and vegetables. More information on this farm may be obtained by calling 388-2059.