In 1917, early Macomb physician, Dr. Joseph Bacon and his wife Elizabeth Bailey Bacon became the owners of the land on which Horn Field Campus currently resides. When Joseph passed away, the land was given to his son, Lieutenant Colonel William S. Bacon.
Originally intended as a retreat for the Bacon family and friends, several HFC buildings were constructed during the Depression, by the William Bacon family. Given the economic conditions, Bacon was able to hire expert craftsmen cheaply to build “modern for the time” structures. One original cabin was constructed of walnut with a fireplace and a “built–in ice cooler.” By simply removing a loose stone to expose the cooler, guests could have cold refreshments. Unfortunately, that cabin was destroyed by fire and when it was rebuilt, walnut was not used nor was the cabin’s unique cooler replaced. As for the lodge, the wooden flooring is put together with pegs. Two fireplaces are located on either end of the lodge, while pickle jar lamps once hung from the California redwood beams that cross the ceiling. Intricate ironwork adorned the doors of the lodge, showing off the skilled craftsmanship of the men who had worked on the buildings.
In 1946, local Coke bottler and civic minded businessman, Frank J. “Pappy” Horn purchased the property for use as a retreat center for agricultural and outdoor education. Beside owning the Horn Bottling Company, a distributor of Coca-Cola products, Horn was involved in many local organizations, among them the Macomb Rotary, Macomb Elks Club, Macomb School Board, Macomb Chamber of Commerce, Knights of Columbus, American Legion, and the local Boy Scout organization. Horn was also involved with the Defense Recreation Committee during World War II and was instrumental in establishing the local USO Club for soldiers stationed at Camp Ellis.
Horns in the Natural History Museum’s collection confirmed to be from extinct bluebuck antelope
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French Horn, Sonning
The French Horn has two menus, an la carte with specialities such as lobster, caviar, prawns, pheasant and the usual fine fare and an impressive table d’hote where a three-course meal costs 35.
Our meal was entirely from the table d’hote menu which boasts delightful Gallic delicacies for starters such as snails in garlic butter and fresh mussels steamed in garlic and white wine, as well as rich chicken liver pate served with warm brioche and freshly made soup of the day.
Our party of four each chose different dishes: poached eggs and smoked salmon served on spinach and glazed with hollandaise sauce, goat’s cheese salad served with warm brioche, marinated scottish salmon, and a salad of fresh white and brown crab meat.
I was perfectly happy with my smoked salmon, but have to admit the next time I would order the goat’s cheese which was cooked to perfection – still firm, but melting seductively around the edges.
The light reduced balsamic dressing married perfectly with the cheese.
Main courses ranged from pan-fried calves liver and bacon, quail and spiced meats en croute, pan-fried fillets of Dover sole and a selection of pan-fried fish laced with beurre blanc.
The men in our party had selected their main course the second the menu was handed to them.
Their choice: Contre Filet de Boeuf Roti, or a double slice of sirloin steak roasted and carved and served with peppercorn sauce. This is a dish for two and provides a generous four or five steaks, beautifully cooked and supremely tender.
Every mouthful was savoured.
We females had chosen the confit of duck leg prepared with cabbage and bacon. The plump, meaty leg joint melted in the mouth and the finely shredded Savoy cabbage, laced with bacon bits, was the perfect accompaniment.
Side dishes of dauphinoise potatoes, mangetout and sauted mushrooms were served individually. I am a duck fan and this was one of the finest duck dishes I have had the pleasure of sampling .