The icehouse was used to store ice that was collected in the winter time. Using ice saws, blocks of ice were cut off of lakes, ponds and streams and loaded into the icehouse. The icehouse is constructed to keep the least amount of air circulation around the ice. The ice would then be covered with sawdust and would stay cool long into the summer months.

The smokehouse sits behind the the Ice House. After butchering, meats would be salted down and hung in the smokehouse. A low fire was built to fill the building with smoke. The smoke provided extra flavor for the meat and helped with the preservation process. Meats in the smokehouse could hang in it all year long, due to their curing.

First, some of the buildings at the farm have been recreated, using period techniques and supplies, and placed in their original locations. This would include buildings like the ice house, blacksmith shop, woodshop and smokehouse.

This building is a 1979 reconstruction.