Milk exhibit and talks from Wellcome in London.
Dutch milk-cellar
The milk, when properly cooled, is brought to the milk-cellar, where it is immediately poured out of the milk-kettles into vessels designed to receive it. Wooden bowls or pans, or high earthen pots, are used for holding it. The pans and pots are set on the table, and a small ladder, or hand-barrow, is laid on them, on which is placed the strainer, when the milk is poured from the kettles. The wooden milk-pans are of several forms, generally made of ash or of linden, and oval. They are, on an average, three and a half feet long, and half a foot broad, more or less; but their dimensions vary.
The milk-cellar, or rather the milk-room, image above, in the North and South Dutch dairies, is placed on the north side of the house, next to the kitchen, but a little lower than the latter, so that there are usually three steps down. The longer side, facing towards the north, has one window, whilst the gable end, with its two windows, faces towards the west. The windows are generally kept shut, and are open only nights in summer.
The cellar is either arched or covered with strongly-boarded rafters, over which the so-called cellar-chamber is situated. The floor of this room is laid in lime or cement, with red or blue burnt tiles, so that nothing can pass down through into the milk-cellar. In the cellar itself are the above-mentioned shelves and platforms for the milk-vessels along the walls, while outside, in front of the cellar, linden and juniper trees are planted, to prevent as much as possible the heat of the sun from striking upon the walls. Cleanliness, the fundamental principle of Dutch dairy husbandry, is carried to its utmost extent in the cellar.
Flint, Charles L. Milch Cows and Dairy Farming. Boston: 1869
Milk related blog posts HERE and Dairy HERE
UPCOMING MILK TALKS just added to Calendar
May 13 Sat 10-11:30 Just add Milk! “how milk transformed tea, coffee and chocolate into three of the most widely-consumed products in the world…." Milk an exhibition HERE "explores our relationship with milk and its place in politics, society and culture.” Wellcome Collection. London HERE
May 23 Tue 10 Milk Matters. “how cows’ milk has been used over time, and how commonplace milk became as it changed from a rural to an urban commodity. … properties of different milks used in early modern domestic recipes, including almond, ass and human milk.” Deborah Valenze, Hillary M Nunn. Milk an exhibition HERE "explores our relationship with milk and its place in politics, society and culture.” Wellcome Collection. London HERE
TAPED TALKS
Plymouth Women and the Birth of the American Dairy Business. Earliest cows, dairy. Milk, Cheese, Butter. Archeology. David A. Furlow. Alden House Oc 29 2021 HERE TAPE HERE
Dining at the Dairy Restaurant. Ben Katchor illustrator and author. “also discuss dairy in Montreal and the family owners of Toronto’s United Bakers Dairy Restaurant” The Museum of Jewish Montreal. May 13, 2021 HERE. Tenement Museum. May 11, 2020 TAPE HERE
The Dairy Restaurant with Ben Katchor YIVO Institute for Jewish Research May 27 TAPE HERE
THIS WEEK'S TALKS deleted
May 13 Sat 10-11:30 Just add Milk! “how milk transformed tea, coffee and chocolate into three of the most widely-consumed products in the world." Milk an exhibition HERE "explores our relationship with milk and its place in politics, society and culture.” Wellcome Collection. London HERE
CALENDAR OF VIRTUAL FOOD HISTORY TALKS HERE
©2023 Patricia Bixler Reber
Researching Food History HOME
The milk, when properly cooled, is brought to the milk-cellar, where it is immediately poured out of the milk-kettles into vessels designed to receive it. Wooden bowls or pans, or high earthen pots, are used for holding it. The pans and pots are set on the table, and a small ladder, or hand-barrow, is laid on them, on which is placed the strainer, when the milk is poured from the kettles. The wooden milk-pans are of several forms, generally made of ash or of linden, and oval. They are, on an average, three and a half feet long, and half a foot broad, more or less; but their dimensions vary.
The milk-cellar, or rather the milk-room, image above, in the North and South Dutch dairies, is placed on the north side of the house, next to the kitchen, but a little lower than the latter, so that there are usually three steps down. The longer side, facing towards the north, has one window, whilst the gable end, with its two windows, faces towards the west. The windows are generally kept shut, and are open only nights in summer.
The cellar is either arched or covered with strongly-boarded rafters, over which the so-called cellar-chamber is situated. The floor of this room is laid in lime or cement, with red or blue burnt tiles, so that nothing can pass down through into the milk-cellar. In the cellar itself are the above-mentioned shelves and platforms for the milk-vessels along the walls, while outside, in front of the cellar, linden and juniper trees are planted, to prevent as much as possible the heat of the sun from striking upon the walls. Cleanliness, the fundamental principle of Dutch dairy husbandry, is carried to its utmost extent in the cellar.
Flint, Charles L. Milch Cows and Dairy Farming. Boston: 1869
Milk related blog posts HERE and Dairy HERE
UPCOMING MILK TALKS just added to Calendar
May 13 Sat 10-11:30 Just add Milk! “how milk transformed tea, coffee and chocolate into three of the most widely-consumed products in the world…." Milk an exhibition HERE "explores our relationship with milk and its place in politics, society and culture.” Wellcome Collection. London HERE
May 23 Tue 10 Milk Matters. “how cows’ milk has been used over time, and how commonplace milk became as it changed from a rural to an urban commodity. … properties of different milks used in early modern domestic recipes, including almond, ass and human milk.” Deborah Valenze, Hillary M Nunn. Milk an exhibition HERE "explores our relationship with milk and its place in politics, society and culture.” Wellcome Collection. London HERE
TAPED TALKS
Plymouth Women and the Birth of the American Dairy Business. Earliest cows, dairy. Milk, Cheese, Butter. Archeology. David A. Furlow. Alden House Oc 29 2021 HERE TAPE HERE
Dining at the Dairy Restaurant. Ben Katchor illustrator and author. “also discuss dairy in Montreal and the family owners of Toronto’s United Bakers Dairy Restaurant” The Museum of Jewish Montreal. May 13, 2021 HERE. Tenement Museum. May 11, 2020 TAPE HERE
The Dairy Restaurant with Ben Katchor YIVO Institute for Jewish Research May 27 TAPE HERE
THIS WEEK'S TALKS deleted
May 13 Sat 10-11:30 Just add Milk! “how milk transformed tea, coffee and chocolate into three of the most widely-consumed products in the world." Milk an exhibition HERE "explores our relationship with milk and its place in politics, society and culture.” Wellcome Collection. London HERE
CALENDAR OF VIRTUAL FOOD HISTORY TALKS HERE
©2023 Patricia Bixler Reber
Researching Food History HOME
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