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
May 9 Tue 6:30-8 Okinawan Cooking. Jess Toliver, Koshiki Smith, and Kimiko Molasky. Asian American and Pacific Islander Heritage Month Class. Mississippi Market Co-op HERE
May 10 Wed 1 White Bread, Black Bread. The Spanish postwar in Granada. “famine afflicting Spain between 1939–1942 and again in 1946… bread became a symbol of the different fates of those from the victorious side (Francoists; white bread) and the defeated side” (lines for black bread). Peter Anderson, Miguel Ángel del Arco Blanco, Gustavo Bernal. In English (& Spanish). Documentary English subtitles. Instituto Cervantes Manchester HERE
May 10 Wed 7 Black Brewers and Distillers. enslaved women and men, Black women moonshiners, and the incredibly creative mixologists of the 1800s… East Hampton Library HERE
May 11 12:30 The question of Honey adulteration in nineteenth-century Britain and America. Matthew Phillpott. IHR Institute of Historical Research. HERE TAPE may be HERE
May 11 Thu 2:30 The cascading impacts of grazing: long-term research at Glen Finglas. Robin Pakeman. The Woodland Trust HERE
May 11 Thu 3 A Desert Feast: Celebrating Tucson's Culinary Heritage. author Carolyn Niethammer. State of Arizona Research Library HERE TAPE may be HERE
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 13 Sat 6:30 Colonial Chesapeake Horse Culture: Equestrian History & Artifacts of 17th- & 18th-Century MD. Sara Rivers Cofield. Rodgers Tavern Museum MD 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
May 9 Tue 6:30-8 Okinawan Cooking. Jess Toliver, Koshiki Smith, and Kimiko Molasky. Asian American and Pacific Islander Heritage Month Class. Mississippi Market Co-op HERE
May 10 Wed 1 White Bread, Black Bread. The Spanish postwar in Granada. “famine afflicting Spain between 1939–1942 and again in 1946… bread became a symbol of the different fates of those from the victorious side (Francoists; white bread) and the defeated side” (lines for black bread). Peter Anderson, Miguel Ángel del Arco Blanco, Gustavo Bernal. In English (& Spanish). Documentary English subtitles. Instituto Cervantes Manchester HERE
May 10 Wed 7 Black Brewers and Distillers. enslaved women and men, Black women moonshiners, and the incredibly creative mixologists of the 1800s… East Hampton Library HERE
May 11 12:30 The question of Honey adulteration in nineteenth-century Britain and America. Matthew Phillpott. IHR Institute of Historical Research. HERE TAPE may be HERE
May 11 Thu 2:30 The cascading impacts of grazing: long-term research at Glen Finglas. Robin Pakeman. The Woodland Trust HERE
May 11 Thu 3 A Desert Feast: Celebrating Tucson's Culinary Heritage. author Carolyn Niethammer. State of Arizona Research Library HERE TAPE may be HERE
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 13 Sat 6:30 Colonial Chesapeake Horse Culture: Equestrian History & Artifacts of 17th- & 18th-Century MD. Sara Rivers Cofield. Rodgers Tavern Museum MD HERE
CALENDAR OF VIRTUAL FOOD HISTORY TALKS HERE
©2023 Patricia Bixler Reber
Researching Food History HOME
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