The Milton Inn, a 70-year-old fixture of the Greater Baltimore dining scene, just got a face lift (and a tummy tuck, and just a little bit of Botox).
Hot House: 7 Stoddard Court, Sparks, MD 21152
Architect redesign of 1879 stone one-room schoolhouse with slate roof. One bedroom, one bath, 1,625 sq. ft. Open floor plan, hardwood floors throughout. Large main floor living room/gourmet kitchen with Wolf range, Miele appliances, granite counters, custom cabinetry. Custom wine room. Luxury full marble bath with seating and gas fireplace. Upstairs loft bedroom with vaulted ceiling. Large laundry room, good storage, central a/c. Extensively landscaped, private 4.5 acre grounds with heated swimming pool, stone poolhouse and stone barn/shed: $635,000.
Hot House: ‘Oread’ – 1623 Glencoe Road, Sparks, MD 21152
Classic stucco manor house, circa 1904, well and substantially renovated. 5 bedrooms, 5.5 baths over 4 stories, with 8 fireplaces, dramatic staircase, 40×15’ gourmet kitchen, wine cellar, central A/C. Also, swimming pool, tennis court, 5-car detached garage, on private 19+ acres: $1,598,700
What: Estate once owned by Henry Perky, a late 19th century entrepreneur of the Gilded Age – railroad builder, lawyer, utopian educator and salesman extraordinaire – whose single great success was the invention of Shredded Wheat. Perky made and lost several fortunes over his lifetime, all the while suffering from severe diarrhea, which he treated with a diet of vegetables and boiled wheat. It was his distaste for the prescribed boiled wheat that led him to invent, with a friend, a machine that would make possible his “little whole wheat mattresses.” His plan was to sell the machine, not the cereal, but the cereal was an instant hit. Introduced in 1904, just before John Harvey Kellogg introduced his Corn Flakes — it was Henry Perky, rather than Kellogg, or Perky’s arch-rival C.W. Post, who would go down in legend as “the father of cookless breakfast food.”
His life makes a curious and fascinating study, and Baltimorean Jim Holecheck has written the full story in a book called A Success of Failures: The Life of Henry D. Perky. Perky moved to Sparks in 1904. He bought a great deal of land, including a dairy, the old Filston Farm, where he planned to found a vocational school called Oread (in Greek mythology, a nymph of woods and mountains), to implement his utopian ideals. But days before the school was to open, death intervened as he stepped into an ice cold bath after sipping a brandy, at noon on June 29, 1906. In his will, Perky left nothing to his only child, Scott Henry, not wishing him to become “a drunk and a tramp,” (as can happen). In fact, his estate was mired in debt, and the house and much of the land was sold. During World War II the house was used as a training facility for spies.
Recently, the FDA released a report stating that “almost 7 percent of imported spices inspected over a three-year period were contaminated with salmonella” and 12 percent contained “insect parts, whole insects, rodent hairs and other things.”
Two of Maryland’s spice makers, Vanns Spices and McCormick & Co. Inc., have defended themselves against those statistics. They tacitly acknowledge that insect parts, whole insects, rodent hairs, and even “other things” are an unavoidable part of the spice game, but they say they inspect, clean, and pasteurize their products to make them fit for consumption.
Back in March, I bad-mouthed McCormick & Co. Inc.’s limited-edition Old Bay canisters and T-shirts that commemorated the Ravens’ Super Bowl win. I called them “awful” and “ugly.” But McCormick’s energy-conserving plans make we want to make amends.
By 2018, the Sparks-based spice company plans to reduce greenhouse gas emissions by 10 percent (from 2009 levels), water usage by 20 percent, electricity usage by 20 percent, and solid waste by 50 percent. The company also plans to make plastic bottles that are 25 percent lighter.
BROKERS OPEN w/ LUNCH Wednesday, May 29th 1-3
Beautifully designed, newly built Cape Cod nestled on acres of gorgeous grounds. With 360-degree views and a charming Amish-built barn, this house is perfect for family and entertaining.
5,000+ sq.ft. designed by architect Peter Ratcliffe and decorated with classic and contemporary details like a center hall, large open floor plan and cozy intimate spaces.