Siege of New Madrid

The Hunter-Dawson State Historic Site welcomed about 35 re-enactors on March 10 and 11.

A union officer explains his role during the re-enactment at the Hunter-Dawson State Historic Site in New Madrid.

Steve and Becky LaBarre acted as the camp cooks for the weekend re-enactment. The officers dined off English bone china just as they would have during the Civil War.

Details are important during the re-enactment, even down to how the pickles are sliced.

Steve LaBarre pours the gravy over the beef steaks cooked for the officers.

The enlisted men used the time before their noon meal to dry out their socks and shoes which got wet during a search through the swamp for Confederates.

Michelle LaBarre adds salt to the beef stew for the enlisted men's meal.

The officers hired a young re-enactor to clean their muddy boots.

The enlisted men line up for their noon meal.

Gravy and spices await hungry soldiers.

Becky LaBarre shows some of the china which they used during the re-enactment. The English bone china's pattern was one which could have been used in the 1860s.

Visitors watch at Steve LaBarre prepares beef steaks.