This recipe book was produced about the 1970s to raise funds for the Merrivale Football Club, an Australian Football club (the Tigers) from Merrivale, a suburb of Warrnambool. It is in the Warrnambool and District Football League, being one of the four founding clubs in 1946, and winning premierships in 1958, 1979, 1991, 1996 and 2003. The recipe book is of some interest as it demonstrates the way sporting clubs raised funds in the 1970s and the recipes themselves show the types of meals and food that were popular at that time. This is an in-house publication by the Merrivale Football Club Social Club with recipes (about 60 pages) typed in pink, buff, lemon, green, blue and Old Gold coloured paper. The front cover is black with gold printing and marking. The pages are stapled. Front Cover: M.F.C. Social Club Recipe Bookwarrnambool football, merrivale football club 1970's

The containers in this set would have held salt, pepper, and perhaps two types of vinegar. When bought some time in the 20th century it was a high quality item and would have been found in the home of a person of some means and perhaps used when visitors were being entertained. Today a simple salt and pepper set is more likely to be used during meals. This cruet set has no known local provenance but it is a very attractive item and is kept as a memento of the past. This cruet set has a metal base with four round metal knobs on the bottom. The base has a handle in a bowed shape with a circular top and midway across the handle are attached four rectangular metal shapes for holding the condiments. Four cut glass containers slot into the four holders. The containers are all rectangular-shaped, two with a narrower neck and a glass stoppers, one with a narrower neck and a metal top with a perforated lid and one with a metal top with a hinged lid. The metal base and handle are somewhat rusted.household items, history of warrnambool

The Star Hotel was built in 1863 as a private dwelling, by James Shackell who owned the Bond Store, next door. It was a small house consisting of only a couple of rooms. In 1867 Joseph Salomon bought the house and converted it into a hotel. He built an underground bar to "deal with the peculiarities of the Echuca climate". It was called 'The Shades'. In 1890 Jane Pygall bought the hotel, which was described by the Riverine Herald as having ' three parlours, seven bedrooms, underground bar, kitchen, bathroom, outhouses, small stables, and entrance from two streets." She changed the name to The Esplanade Hotel. In 1890 it was de-licensed along with many hotels in Echuca. It had been a very popular drinking place for all the wharf workers, who continued to to drink illegally in the underground bar. It was then that the escape tunnel to the laneway was built , so the drinkers could escape the Police raids. For many years it was a private dwelling, or an office. In 1973 the City of Echuca bought the Star Hotel and resored it. At the time this photograph was taken it was the main tourist information centre for the Port of Echuca. It now operates as a hotel, serving meals and providing performance opportunities for musicians.The Star Hotel is very significant in Echuca's history due to its proximity to the Echuca Wharf. It was the closest bar to the wharf. Despite Jane Pygall trying to improve the quality of her clientele, the wharf drinkers preferred to drink at The Star Hotel, as the Bridge Hotel catered for more upmarket clientele. After de-licensing in 1897, the workers continued to drink at The Shades Bar and even put in place elaborate strategies to enable them to drink illegally there. It is now a large eating and entertainment site, and the public are still able to visit 'The Shades Bar'.A coloured photograph of the Star Hotel building in Murray Esplanade. The photograph is taken from the east side of the street. The Shackell's Bond Store can be seen on the left of the photograph. Printed on the back are the words, "This paper manufactured by Kodak". Also on the back is green Port of Echuca stamp. Written across the front of the Bond Store are the words 'World In Wax Museum.' On a sign outside the Star Hotel are the words, "Port Information Centre. Ticket Sales. Souvenirs . Star Hotel 1867."port of echuca, star hotel, shackell, james, salomon, joseph, pygall, jane, esplanade hotel, 1863, underground bar, the shades, de-licensing of echuca hotels

Shire of Eltham Archives: Series 69, Item 7 Opens with aerial views of the Shire, 85% of the shire covered by the Green wedge principal. Discusses the obligations required of the Shire to maintain the Green Wedge. The Shire covers over 27,000 hectares with a population in excess of 45,000 residents, more than 70% living in the southern 10% of the Shire in suburbs of Eltham, Montmorency, Lower Plenty and Research. 85% of the Shire in the more sparsely populated northern area which is covered by the Green Wedge. Council is committed to providing a parity of services to all residents such as garbage collection and maintenance of roads. Views of rubbish collection trucks in Montmorency. It is emphasised that the cost of these services in highly populated areas is relatively low whereas in the sparsely populated Green Wedge areas, considerable. There are hundreds of kilometres of roads throughout the Shire, many unmade and maintenance is high to check overhanging trees and erosion especially on the steep hills is expensive and disproportionate to servicing the population in the dense urban areas. Shows views of hilly gravel roads and graders at work maintaining them. Shows scenes of assessing planning applications in these rural areas which takes significantly more time as well as other services provided such as Meals on Wheels, building permits, Ranger services. Provision of recreational facilities in hilly areas requires the acquisition of expensive river flats (views of cricket ground surrounded by hills) and where not possible, costly earthmoving required. Also, views highlighting extensive tracks of natural habitat home to significant bird, animal and plant life. Shire emphasises its commitment highlighted by the Eltham Copper Butterfly which the Shire maintains small pockets of bushland to ensure its survival at significant expense (views of Pauline Toner Copper Butterfly Reserve.) Short interview with Pat Vaughan, Environmental Officer for the Shire discussing the Eltham Copper Butterfly who also mentions many other species in the Shire of high significance from bats to mammals to plants as well as the importance of the Green Wedge to Melbourne – the lungs of Melbourne - and ensuring the protection of very important habitat which requires a great deal of planning and management to look after. Views of Wingrove Park to emphasise this maintenance by machinery in some areas is too damaging and introduced species, etc must be removed by hand. Balancing the services and facilities expected by the community with the needs of the environment requires careful planning demands requires careful planning and the principals of the Green Wedge require constant attention in the face of growing need for housing. Director of Planning & Environment, Richard Allen advises there are approximately 1,300 planning permits and development applications each year ranging from simple subdivision, boundary realignments to further complicated non-urban developments for agricultural pursuits and the level of expertise required from architectural and engineering to land degradation, flora and fauna. Video finishes with aerial views and parklands, streetscapes and rural areas. VHS Video cassette Converted to MP4 file format 00:07:39; 89MBshire of eltham, video recording, shire of eltham archives, eltham shire council, eltham, building permits, cricket ground, development applications, eltham copper butterfly, garbage collection, graders, green wedge, lower plenty, meals on wheels, montmorency, pat vaughan, pauline toner reserve, planning applications, planning permits, ranger services, recreational facilities, research, richard allen, roads, rural areas, wingrove park, victoria grants commission

A colour tinted photograph of Murchison Street in Marysville in Victoria.A colour tinted photograph of the main street in Marysville in Victoria. This is now known as Murchison Street. This postcard was produced by Murray Views in Gympie in Queensland as a souvenir of Marysville.POST CARD STAMP REAL PHOTOGRAPH PRODUCED IN/ AUSTRALIA BY MURRAY VIEWS, GYMPIE, Q. Tuesday 16th/ Mount Kitchener House/ Marysville Dear Bill & Fran,/ Just a card hoping to find all well./ It is very cold night & mornings up here, only/ had a wet day though. The meals are very good/ here. I'm sure we shall both be pounds heavier./ Been fun 50th to be here, coming & going all the time./ We've been a few trips & for nice walks, some/ very stiff climbing. We are leaving here on/ Saturday morning & going to our friends at/ Heronswood for 2 or 3 days. Have you heard any/ thing of Bert's affair yet. We have been watching/ the papers. No more for now. Love to all./ Best wishes & love from us both - Bess. xoxmurchison street, marysville, victoria, murray views pty ltd, murray views no. 16., postcard, souvenir

Keith David Livingston No VX136969 enlisted in the 2nd AIF on 21.6.43 age 20 years. At discharge from the Army he was a Pte in 173 Aust Field Ordnance Depot. He enlisted in Mataranka Northern Territory. He often told the story that he was in Darwin at the bombing and they moved them down to Katherine and then it was bombed so he was either in the CMF or working up there at the time and then enlisted in the AIF. B & W photo re group of soldiers - "FIRST MEAL ON THE BEACH" after landing Labuan 1945. Keith Livingston 2nd from the left "FIRST MEAL ON THE BEACH"photographs, photography, military history., labuan

She was a guest house called "Myrtlebank" and she was a very gracious old residence in a near perfect setting, surrounded by the towering peaks of the Grampian Mountains in Victoria. She was visited by thousands in her time, many of whom returned year after year to enjoy her hospitality. I first visited her 40 years ago and she won my heart from the moment I saw her. In those days, guest houses were in their prime - motels were unheard of. To this day, I can recall the delicious meals at "Myrtlebank" with pure country cream and home grown produce featuring largely. All the guests would gather in the enormous sitting rooms warmed by huge log fires in colder weather and , in the evenings, all sorts of games would be played, charades being first favourite with young and old alike. Several days a week a bus would pick up guests, along with those from other guest houses, and surrounding areas would be visited. Mostly, though, we walked - sometimes right across behind the Wonderland Range to Mount Victory. Now, "Myrtlebank" is no more. The site where she once stood is at the bottom of the Bellfield Lake, covered forever with fathoms of water. But I and many others will always remember and love her. Letter to paper with photograph of MyrtlebankSubmitted by Mrs O. Woolcock, Tottenham Vic who won $15 prize describing accomodation for guests at Myrtlebankaccommodation, guesthouses, myrtlebank

Bottled Phenyle cleaner was used throughout the 1900's in domestic kitchens, toilets and other "clean, germ free" environments. Some of these environments would encompass dairying milk handling rooms and hospital kitchens and ablution areas. It is a product which has resulted in the poisoning of some unwitting users (newspaper accounts of a woman in 1928 who drank some phenyle mistakenly for wine and died). The reliance of effective poisonous cleaning products in kitchens, especially in the 1900's was and is still a very hazardous element that the "most pivotal place in a house" contains. In the era when this particular bottle was used (1920's) the main means where consumed around the kitchen table, and this was especially so in rural areas. Keeping this area "germ" free was a mandatory requirement.This bottle is significant to the Kiewa Valley because this area was mostly rural with "out houses" and milk collection areas that required that "extra attention" of sanitation. Rural areas also where more prone to have the kitchen area as a general meeting place for the family before dinner and other meals. Sanitation was of greater importance in rural areas, due to the greater distances to hospitals and doctors if contamination occurred. City homes at this time frame had lounge rooms for the daily get together of the family unit. This was an era before the television and computer age fragmented and isolated family members from one another. This was a time that family members grouped together in the kitchen to find out "the latest news".This amber glass, diamond shaped bottle with cork stopper once contained Phenyle. Phenyle is a highly poisonous liquid. The amber opaque glass was used and not a clear glass to highlight it's content. It has a cork stopper at the top of a slender neck. All the glass embossed writing is highlighted by a string of crosses. The cross was used to enforce a visual danger sign.On one side "THIS BOTTLE IS THE PROPERTY OF" and in large print underneath "KITCHEN'S" and below this and underlined "POISONOUS". On the next side "NOT TO BE TAKEN" and next side in very large print and surrounded by a border "PHENYLE" with crosses enclosing it. On the bottom of a "blank side is "REGd. No. 2140" On the base is M 959 and Mkitchen cleaners, food preparation area, ablutions

This canister which contained a blend of Rasawatte tea was produced in the early 1900's and for the most of those who acquired it for its contents it was useful (because it was made from solid pressed steel) as a tea caddy or container for other kitchen utensils or loose grains etc. It was also a good advertising item for a general agent W.M. Peterson & Co. in Melbourne. This company along with neighbouring tea importers offices were burnt down in a horrific building fire in Melbourne.This item was used in a period of time when the tea beveridge was the main hot beveridge to accompany meals, and "high tea" was a special treat to enjoy quality teas and "finger" food. In the rural sector of the Kiewa Valley, the favourite hot drink at "smoko" or other rest times was a freshly "brewed" pot or "billy" of tea. The hot drink tea was later in time challenged by the hot cup of coffee. This change occured at a later time in the rural sector than in cities or larger towns. The rural sector in this time frame was a lot more "traditional" in a lot of their day to day learned mores. Life style changes took longer to evolve mainly due to lack of media bombardment (mainly from city based advertisers) within the family home . "The latest jadgets" took longer to permeate into "isolated or semi isolated rural regions" such as the Kiewa valleyThis cylindrical tin container, which originally contained fine Ceylon tea is totally constructed from pressed light steel. It is embossed with content details and the name of the general tea agent. The main body has been fastened by pressed, not soldered connections.Embossed with the following "Ceylon Flavoured" and in bold large letters "RASAWATTE TEA" and below this in smaller print "ONE POUND NETT" This is encapsulated by Tea plant petals and vines. On the opposite side and in script writing "3M" below this in an unfolded banner presentation "BLENDED & PACKED BY" below this "Peterson & co Melbourne" This is also encapsulated by Tea plant petals and vines.kitchen storage, tin container, cannister/caddy, kichen advertising

This early 1900's tin which contained loose leaf blended tea was imported into Australia by those tea merchants who wanted to provide the Australian tea drinkers with quality tea. It could well be early Lipton distributors to both city and rural clients and consumers. This was in a period when most rural families were heavy tea drinkers. It was well before the introduction of coffee as a drink (especially instant) for the early morning, after meals and general "drink any time" pick me up beverage.This relatively large tea tin marks a period in time when loose leaf tea was in great demand and large quantities were not only used by families but also restaurants, workers mess halls and remote large rural families. The ability to obtain a quick tea supply in semi remote rural areas such as the Kiewa Valley was not possible due to the factors of all weather road access and the economics of traders going out of their way. Stocking up with important beverages, such as tea, was a "one of those things" that early rural communities had to endure with. Bulk storage tins such as this item were not only a requirement but also offered storage for other household items. This usefulness was not overlooked by the "canny" rural family.This large metal tin container was specifically manufactured for the kitchens requiring a bulk storage "bin" type of loose leaf tea content. When emptied, it could also be used as a general kitchen storage container for other bulk consumables.On the front side and in the background, there are three sketches of Egyptian pyramids(increasing in size from left to right). At the forefront there is a camel "train" loaded with supplies and handlers, making their way over the sandy desert going towards a large sign(in a freehand script) "PYRAMIDS BLEND". The left side "Specially Selected" and underneath "PURE TEAS" below this and within a circle is the figure of a Geisha clad of Asian appearance (with a fan in a raised hand with boxes(of varying sizes) around her. All these are in (off white design and wording on a green background. On the back in green print on off white background "PYRAMIDS BLEND" and underneath "OF SPECIALLY SELECTED PURE TEAS". On either side are columns of similar print. To the left "THESE UNRIVALLED BLENDS ARE GUARANTEED TO CONTAIN ONLY PURE TEAS".To the right "SPECIALLY SELECTED FROM THE CHOICE GROWTHS OF CHINA INDIAN & CEYLON". Below both columns is "for delicacy & fragrance of flavor, combined with great strength, and are confidently recommended to the public as the best values in teas obtainable" On the last side is a sketch of an " Indian encircled, holding a staph with palm trees in the background and four tea containers on his left, with "PYRAMID BLEND" as a subject heading. There are two Oxen pulling a two wheeled cart with a load of six large boxes. On lid and barely readable "FIVE POUNDS NET"loose leaf tea containers, food storage tins, kitchen tidies

This covered glass bowl with lid was made in a period when there was a strict discipline in the use a various dishes and accompaniments with respect to the type of crockery used. This was in the English style, especially in well to do rural family estates. This period was part of the early 1900's, when large rural acreage was family owned and the economical return to rural produce was very high. It was a time when the Australian economy "rode on the back of sheep"This item has relative significance to the Kiewa Valley as part of the rural and mining(gold) era when the strong return from local gold mining and grazing was demonstrated by the "landed gentry" and significant household cutlery, crockery, etiquette and old English mores, influenced by "Mother Britain"This green opalescent covered bowl is similar to the French PV cabbage form. When the lid is on the bowl appears as a small cabage with three sets of half peeled leaves. There are five outer leaves, next row are five inner leaves and finally three core leaves. The main bowl has a lip encircling the inside of the bowl for the lid to rest upon with closed. The glass has been pressed to show the leaves with their web like stalks. The inside area of the bowl and lid are smooth. This is to allow the mashed up contents to be easily scraped into a serving ladle.Barely visible "VALLERYSTHAL"glass bowls, kitchen crockery, serving etiquette, meal presentation

This "outdoor" dinner plate was made in Hong Kong and is therefore dated well after World War II. It was imported from Hong Kong at the beginning of the start of the great Asian influx of cheap household/camping kitchen and dinner plates(1960's onward). It is also during the time before stronger and more resilient plastic "camper" goods. It was at the start of the city based outdoor campers Australian bush adventure holidays.This plate is very significant to the High Plains cattlemen of the Victorian Alpine Region. Because of its unbreakable and easy to clean qualities this type of plate and associate mugs where a necessity for overnight workers and campers in the upper Kiewa Valley and its high plains regions. The Kiewa Valley has small township centres and to survive in the Australian bush high country environment camp-side fires and meals required sturdy utensils and plates.This yellow enameled tin soup/salad/dinner plate has a green boarded rim and can hold a variety of different meals. This plate is sturdy enough for any outdoor activity and was used by campers and cattlemen.Stamped on the bottom base " made in Hong Kong 24 cm E MELLING CO LTD"enamel outdoor plates and mugs, camping kitchen utensils

This "art deco" style of containers were very popular by the "art and trendy" socialites, be they in the city or in rural towns and properties. This style was very popular in the 1940's to 1950's. The octagonal shape provided the stability of the decanter with its "expensive" contents. Because of its style it blended in well with any lavish meal and socio economic "upper" class environment. It was a part of social atmosphere of elegance and wealth be it in the city or on a rural property. This is very significant to the Kiewa Valley rural "society" environment. At the time of its use the wealth of Australia was "riding on the sheep's back", that is rural income(primary producers), on the whole, was well above that in the cities (industrial). It was in a period where large wealthy property owners could spend lavishly on trendy domestic items.This octagonal glass decanter with its egg shaped stopper is made in an "art deco" style and reflects the 1950's style of bold design. The decanter "stopper" has been cut in a "diamond" cut to reflect the sunlight as does a diamond ring. The stopper is tapered down to permit easy placement and removal. The Stability of the decanter is increased by the broad base and octagonal (8) sides tapering going up the sides.decanter, glass, art deco glass ware, spirits container

This knife was used by Lottie Rem who ran the cookhouse at Astergren;s Timber Mill at Cabbage Tree in East Gippsland from 1954 until 1966.. It was bought in Orbost around 1957 - 1958. Sited on the banks of the Cabbage Tree Creek, the township was built by the timber mills to house their workers. Although the timber mills have disappeared, some of the buildings still remain. The "Cook House" and "Manager's House" are two buildings. The Cook House was built to supply meals to the workers of the Alstergren Mill. Some of the original interior walls were made from hessian and wallpaper. The few houses to survive to today are now used as private dwellings.The Cabbage Tree Creek township was established to support the booming timber industry of the mid 20th century. Five timber mills worked full time supporting the families that were drawn to the area's wealth of natural resources. this item is associated with the history of Cabbage Tree.A stainless steel serrated edged knife with a cream coloured handle (bone?)on blade -""Made in Sheffield expressly for Orbost Hardware and Timber Co, Orbost"alstergren-timber-cabbage-tree rem-lottie cook-house-alstergren's-timber-mill bread-knife-orbost-hardware

The bearer of this ticket was George Thomas Henry Phillpot who was only 17 years old at the time he sailed. George relates his trip, summarised as follows; he caught a bus from Bolton to Manchester, in north west U.K then the train from Manchester to London and the boat train to Tilbury Docks (near Gravesend). On the morning of June 7th 1929 the ship S.S.Ballarat sailed down the Thames estuary and into the English Channel. The next port of call was Southampton, UK, to take on board some technical equipment. The S.S.Ballarat then sailed through the Bay of Biscay. Instead of taking the customary route around the Cape of Good Hope, this trip was going to be her maiden voyage through the Suez Canal. She sailed through the Straits of Gibraltar and into the Mediterranean Sea and on to Malta, where George and others paid a local boat owner to take them ashore for a short time. They then sailed to Port Said , stopping to load cargo, then at night through the Suez Canal. They woke up early the next morning to watch the locals working on the banks of the canal. The excessive heat on board the ship caused much illness. As they travelled through the Red Sea the heat and the smell of oil also caused sickness. On they went through the Arabian Sea to Colombo the capital of Sri Lanka (which at that time was called Ceylon). A Navigation Slip, donated together with this ticket, shows the coordinates for a location 16 miles from Colombo. They again went ashore for a meal at four-pence a head and a bottle of lemonade for a penny. George and another passenger walked to the slums area and were shocked at the state of it compared to Britain’s slums. They then sailed via the Indian Ocean to Freemantle, stopping again, stopping for goods to be unloaded. While ashore they played a game of soccer against the ship’s crew. Then on to Port Adelaide via the Great Australian Bight. Here shopped for suitable clothing under the advice of some Australian passengers. They then arrived at Port of Melbourne on July 20th 1929 and two days later (on George’s mother’s birthday) George left for Warrnambool. He received his Citizenship Award in 1971. He conducted an electrical retail business in Liebig Street for many years; his son William became principal of the accounting business Sinclair and Wilson, on the retirement of Bill Sinclair, and was actively involved in support of many community organisations. His daughter-in-law, Glenys Phillpot, is actively involved in the Warrnambool community and local government. George was one of 3 orphans on S.S. Ballarat. (The daughter and son-in-law of one of the other orphans also live in Warrnambool.). (Herbert B.G. Larkin, whose rubber-stamped name appears on the ticket, later migrated to Australia and passed away in NSW in 1944.)Of Historical Significance, this ticket is for the ship’s maiden voyage via the Suez Canal route (previously the ship travelled via the Cape of Good Hope). It is also the only existing ticket for the "S.S.Ballarat"(3rd) in our collection. Socially it shows the fare, luggage restrictions, conditions and weekly provisions for a third class passenger’s voyage from London to Melbourne, which has research potential. This ticket is also of significance to the Local Community, giving the background of the ancestor of a local family. It was also of Personal Significance to the bearer as he kept and preserved it in his possession for at least 46 years before donating it to our museum, together with a Navigation Slip, a map and a summary of his journey to Australia.Third Class (steerage) Passenger’s Contract Ticket for for passage on board the P & O line’s S.S.Ballarat, from Port of London to Port of Melbourne. The ticket is a thin paper page, printed on both sides, in very good condition. It has creases as though it has been folded. The passenger’s details, date of sailing (7th June 1929), amount paid and signature of the P & O Branch Service’s representative have been filled in. The ticket has information including a list of weekly provisions for the voyage, disclaimer of the shipping company, a list of dangerous goods not to be carried on board and fines. The page has straight edges top and bottom. The side edges are torn along perforations; some of the perforated holes can be seen. Along the inside of each perforation is printed a small fleur de lies, forming a decorative left and right border.The ticket has been stamped in black, No. ‘1040’. It has handwritten details with black pen and ink. The date of departure is written ‘Seventh June (192)9’ for the cost of,’33’ (poind), and the sum of ‘33’ pound is acknowledged as received. ‘Mr George T.H. PHILLPOT’, the age is written as ‘17’, equal to the status of ‘1’ adult, the total number of persons is ‘One’. The fare is handwritten in pen £’33’ and the total £’33’. It has a purple stamp ‘HERBT. B G LARKIN’ and a crossed out stamp ‘FREDERICK WHITE, and a handwritten signature ‘_Seymore’. Under the signature the date is stamped ‘3 JUNE 1929’.warrnambool, shipwrecked coast, flagstaff hill, flagstaff hill maritime museum, maritime museum, shipwreck coast, flagstaff hill maritime village, s.s.ballarat, phillpot, 7 june 1929, george phillpot, george t.h. phillpot, third class passenger, steerage passenger, herbert b g larkin

Naturally, we tend to take commonplace objects for granted, because they have always been there. Yet how many of you actually have thought “hey, where do forks come from?” Well, it takes one trip to China and a 3-year-old laughing at your face because of your desperate attempt to eat with chopsticks to finally appreciate something so ordinary such as a fork. So, where do forks come from? The early history of the fork is obscure. As a kitchen and dining utensil, it is believed to have originated in the Roman Empire, as proved by archaeological evidence. The personal table fork most likely originated in the Eastern Roman (or Byzantine) Empire. Its use spread to what is now the Middle East during the first millennium AD and then spread into Southern Europe during the second millennium. It did not become common in northern Europe until the 18th century and was not common in North America until the 19th century. Carving fork from 1640. Source: Wikipedia/Public Domain Carving Fork from 1640. Source: Wikipedia/Public Domain Some of the earliest known uses of forks with food occurred in Ancient Egypt, where large forks were used as cooking utensils. Bone forks had been found on the burial site of the Bronze Age Qijia culture (2400–1900 BC) as well as later Chinese dynasties’ tombs.The Ancient Greeks used the fork as a serving utensil. Read also: Steven Spielberg to Remake the Classic Musical ‘West Side Story’ In the Roman Empire, bronze and silver forks were used. The use varied according to local customs, social class and the nature of food, but forks of the earlier periods were mostly used as cooking and serving utensils. The personal table fork was most likely invented in the Eastern Roman (Byzantine) Empire, where they were in everyday use by the 4th century (its origin may even go back to Ancient Greece, before the Roman period). Records show that by the 9th century a similar utensil known as a barjyn was in limited use in Persia within some elite circles. By the 10th century, the table fork was in common use throughout the Middle East. Bronze forks made in Persia during the 8th or 9th century.Source: Wikipedia/Public Domain Bronze forks made in Persia during the 8th or 9th century.Source: Wikipedia/Public Domain The first recorded introduction of the fork to Western Europe, as recorded by the theologian and Cardinal Peter Damian, was by Theophano Sklereina the Byzantine wife of Holy Roman Emperor Otto II, who nonchalantly wielded one at an Imperial banquet in 972, astonishing her Western hosts.By the 11th century, the table fork had become increasingly prevalent in the Italian peninsula. It gained a following in Italy before any other Western European region because of historical ties with Byzantium and continued to get popularity due to the increasing presence of pasta in the Italian diet. At first, pasta was consumed using a long wooden spike, but this eventually evolved into three spikes, design better suited to gathering the noodles. In Italy, it became commonplace by the 14th century and was almost universally used by the merchant and upper classes by 1600. It was proper for a guest to arrive with his fork and spoon enclosed in a box called a cadena; this usage was introduced to the French court with Catherine de’ Medici’s entourage. In Portugal, forks were first used at the time of Infanta Beatrice, Duchess of Viseu, King Manuel I of Portugal’s mother around 1450. However, forks were not commonly used in Western Europe until the 16th century when they became part of Italian etiquette. The utensil had also gained some currency in Spain by this time, and its use gradually spread to France. Nevertheless, most of Europe did not adopt the use of the fork until the 18th century. Read also: The 8 Most Famous ‘Functioning Alcoholics’ in History Long after the personal table fork had become commonplace in France, at the supper celebrating the marriage of the Duc de Chartres to Louis XIV’s natural daughter in 1692, the seating was described in the court memoirs of Saint-Simon: “King James having his Queen on his right hand and the King on his left, and each with their cadenas.” In Perrault’s contemporaneous fairy tale of La Belle au bois dormant (1697), each of the fairies invited for the christening is presented with a splendid “fork holder”. The fork’s adoption in northern Europe was slower. Its use was first described in English by Thomas Coryat in a volume of writings on his Italian travels (1611), but for many years it was viewed as an unmanly Italian affectation. Some writers of the Roman Catholic Church expressly disapproved of its use, St. Peter Damian seeing it as “excessive delicacy.” It was not until the 18th century that the fork became commonly used in Great Britain, although some sources say that forks were common in France, England, and Sweden already by the early 17th century. Spaghetti fork By Lady alys - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=6414948 Spaghetti Fork By Lady alys – Own work, CC BY-SA 3.0, The fork did not become popular in North America until near the time of the American Revolution. The curved fork used in most parts of the world today was developed in Germany in the mid 18th century while the standard four-tine design became current in the early 19th century. The fork was important in Germany because they believed that eating with the fingers was rude and disrespectful. The fork led to family dinners and sit-down meals, which are important features of German culture. https://www.thevintagenews.com/2016/08/31/priority-fork-came-italy-european-country-pasta/?chrome=1Serving fork, two prongs, with a shaped wooden handle. Badly rusted.None.flagstaff hill, warrnambool, shipwrecked-coast, flagstaff-hill, flagstaff-hill-maritime-museum, maritime-museum, shipwreck-coast, flagstaff-hill-maritime-village, food, meat, carving

In the high tech, fast paced society that we live in, it’s easy to take some things for granted. Case in point: the wood cutting board on which you’ll probably be preparing the evening’s dinner. Have you ever taken the time to think about the history of the cutting board? Where did it come from, and what did ancient civilizations use to cut their meats, fruits and vegetables? Wood throughout the ages Since the dawn of time, wood has been one of the most available materials used by mankind to build tools and lodgings, so it’s not really surprising to know that wood has been used in the preparation of food since the prehistoric ages. Of course, back then, cavemen probably used an unpolished slab of tree trunk to cut the kill of the day on and they probably didn’t think twice about saving it once the meal was over. Chances are they probably threw it in the fire with the rest of the wood needed to kindle it. Advances in technology Throughout the centuries, mankind evolved and started creating machines from steam, electricity and metal. When the circular saw was invented, nicer, cleaner slabs of wood were cut and used as cutting boards. Since soft wood was the most available type of wood at the time, it was the material of choice for to be used for cutting boards. Boards were made smaller since the slab of wood could now be cut to any desired size. Since they were made smaller, they were also used to eat off of and some people referred to them as trenchers. Trenchers were originally pieces of stale hard bread that were used as substitute plates. Wood trenchers quickly became the replacements of the eatable dinnerware. The butcher block: the cutting board’s larger cousin In the industrial ages, many industries rapidly developed, and the butchery industry followed this trend as well. Before the invention of the cutting board, butchers used tree rounds to carve their meat on. The rounds were often too soft and they rapidly became unsanitary. Hard maple wood butcher blocks were the preferred choice of the industry. They were made to be extremely thick and durable, so durable in fact, that a butcher could use the same block for almost his entire career. Cutting boards around the world As cutting boards began to be more and more used in kitchens around North America, the rest of the world crafted such boards from different materials. The East used thick bamboo as their material of choice. Despite its frail appearance, bamboo is quite strong and made durable cutting boards and butcher blocks. Europe used maple in the crafting of their cutting boards while Persia used flat pieces of polished wood in their kitchens. The world then saw cutting boards that were being made from other materials like plastic and they came in all shapes and sizes, but they always served the same purpose, to provide a household with a safe, clean surface on which to prepare meals for their friends and family members. https://www.woodcuttingboards.com/news/quick-history-of-the-cutting-board-47.aspxThe use of the wooden chopping board over time. Wooden Rectangular Bread board . Worn (concave in centre). Raw wood.None.flagstaff hill, warrnambool, shipwrecked-coast, flagstaff-hill, flagstaff-hill-maritime-museum, maritime-museum, shipwreck-coast, flagstaff-hill-maritime-village, chopping board, cooking

In the high tech, fast paced society that we live in, it’s easy to take some things for granted. Case in point: the wood cutting board on which you’ll probably be preparing the evening’s dinner. Have you ever taken the time to think about the history of the cutting board? Where did it come from, and what did ancient civilizations use to cut their meats, fruits and vegetables? Wood throughout the ages Since the dawn of time, wood has been one of the most available materials used by mankind to build tools and lodgings, so it’s not really surprising to know that wood has been used in the preparation of food since the prehistoric ages. Of course, back then, cavemen probably used an unpolished slab of tree trunk to cut the kill of the day on and they probably didn’t think twice about saving it once the meal was over. Chances are they probably threw it in the fire with the rest of the wood needed to kindle it. Advances in technology Throughout the centuries, mankind evolved and started creating machines from steam, electricity and metal. When the circular saw was invented, nicer, cleaner slabs of wood were cut and used as cutting boards. Since soft wood was the most available type of wood at the time, it was the material of choice for to be used for cutting boards. Boards were made smaller since the slab of wood could now be cut to any desired size. Since they were made smaller, they were also used to eat off of and some people referred to them as trenchers. Trenchers were originally pieces of stale hard bread that were used as substitute plates. Wood trenchers quickly became the replacements of the eatable dinnerware. The butcher block: the cutting board’s larger cousin In the industrial ages, many industries rapidly developed, and the butchery industry followed this trend as well. Before the invention of the cutting board, butchers used tree rounds to carve their meat on. The rounds were often too soft and they rapidly became unsanitary. Hard maple wood butcher blocks were the preferred choice of the industry. They were made to be extremely thick and durable, so durable in fact, that a butcher could use the same block for almost his entire career. Cutting boards around the world As cutting boards began to be more and more used in kitchens around North America, the rest of the world crafted such boards from different materials. The East used thick bamboo as their material of choice. Despite its frail appearance, bamboo is quite strong and made durable cutting boards and butcher blocks. Europe used maple in the crafting of their cutting boards while Persia used flat pieces of polished wood in their kitchens. The world then saw cutting boards that were being made from other materials like plastic and they came in all shapes and sizes, but they always served the same purpose, to provide a household with a safe, clean surface on which to prepare meals for their friends and family members. https://www.woodcuttingboards.com/news/quick-history-of-the-cutting-board-47.aspxThe bread board is an example of kitchen equipment used during Victorian times and similar to those used today.Bread board. Wooden, octagonal, plain sanded light wood. Has decoration around edge and indented circular line to delineate round cutting board section.None.flagstaff hill, warrnambool, shipwrecked-coast, flagstaff-hill, flagstaff-hill-maritime-museum, maritime-museum, shipwreck-coast, flagstaff-hill-maritime-village, bread board, cutting board, pastry board, kitchen utensil, kitchen equipment, baking equipment, food preparation

A novelty postcard with pull-out strip of 9 miniature photographs that was produced by the Valentine Publishing Co as a souvenir of Marysville.A novelty postcard with pull-out strip of 9 miniature photographs that was produced by the Valentine Publishing Co as a souvenir of Marysville.FOR LUCK from/ MARYSVILLE 1852 VALENTINE'S/ MAILING NOVELTY From VALENTINE'S "MAILING NOVELTY" POSTCARD. COPYRIGHT. Postal Rates/ within Australia Enclosed in/ Envelope 2 1/2"/ Sent Open/ with only/ Name and/ Address of/ Sender 1 1/2 Mt Kitchener House/ Marysville/ 31.1.51 Dear Nancy & Albert/ Well I thought that while I had a/ chance I would drop you a few lines to/ let you know that we are having a good/ time. I read in the Herald last night about/ Uncle Will's death, but he had suffered such/ a lot, that I guess he is better off. When/ Dad & I went to see him last Tues week/ he really looked dreadful. This is a very/ nice place to stay the meals and accommod-/ ation is very nice & they are a very nice/ crowd staying here. Beryl & I went to Alexander/ yesterday with some friends of Beryl's and tomorrow/ we are going the Reefton Spur trip, ? and the Eildon Weir/ trip and then Frid the Cumberland Valley Trip./ Well I must close so for the present lots of Love/ Violetmarysville, victoria, souvenir, postcard, valentine publishing co, cumberland valley road (image 1), taggerty river (image 2), acheron way (image 3), the old ford marysville (image 4), nicholl's lookout (image 5), main street marysville (image 6), mount margaret (image 7), stevenson falls (image 8), cumberland falls (image 9)

A novelty postcard with pull-out strip of 9 miniature photographs that was produced by the Valentine Publishing Co as a souvenir of Marysville.A novelty postcard with pull-out strip of 9 miniature photographs that was produced by the Valentine Publishing Co as a souvenir of Marysville.Having a High Old Time at MARYSVILLE KEEP WELL/ AND BRIGHT/ KEEP SMILING/ AND WRITE 1902 VALENTINE'S/ MAILING NOVELTY From VALENTINE'S "MAIL NOVELTY" POSTCARD. COPYRIGHT/ PRINTED IN GT. BRITAIN To Dear Mrs Bannan, I was expecting/ you down to meet "my folks" while they/ were over. Sorry you couldnt fit it in/ They went back last Tuesday & we came/ up here on Wednesday. Weve settled in/ to have a restful holiday. its a lovely/ place spotlessly clean & beautiful meals/ Ive never eaten so much for years. We/ will be here for 10 days so I should put/ on at least a stone the way Im eating/ love & best wishes to you all from Wm Staceymarysville, victoria, postcard, souvenir, valentine publishing co, crossways cabaret (image 1), taggerty river (image 2), acheron way (image 3), blacks spur road (image 4), nicholl's lookout (image 5), main street marysville (image 6), sugarloaf bay eildon (image 7), steavenson falls (image 8), cumberland falls (image 9)

A “Bill of Fare” is a menu or list of food offered for a meal. This Bill of Fare from the sailing ship Schomberg is handwritten in pen in hard-to-read script on the printed pages specifically for the Schomberg ship, of the Black Ball Line of Australian Packets. (‘Packets’ were vessels that had a regular trade run of cargo, passengers and mail; the sailing ship Schomberg was designed for long voyages between England and Australia.) These menus posed a puzzle as they have the handwritten dates of, May 10 and 12, 1856, by which time the Schomberg had sunk (she sunk on December 26, 1855). The donor of these pages of Bill of Fare is a stamp collector from Melbourne. He came across the menus in a package that he bought in 1980 at a stamp auction in Tasmania. He decided to give the menus to Flagstaff Hill this year during his annual family holiday in Warrnambool. A 1981 newspaper article about this donation included an interview with Flagstaff Hill’s curator Mr Peter Ronald, who said that the stationery of these menus is genuine. He went on to say that there would have been much stationery printed for use on the Schomberg although she sank on her maiden voyage. These menus could have been written at a dated late because the surplus Schomberg stationery could have been used for menus on other ships. We will probably never be sure of the answer but none-the-less the pages are still connected to the Schomberg. Below is what we believe the menu consists of although some of the writing is indecipherable - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - (first menu) Roast Mutton Boiled Mutton? Ox Tail Mulligatawny? Or possibly Ox Tail Vegetables? Mutton Pies? ------------------------------- Vegetables Potatoes ---------------------------------- Dessert Fruit Puddings? Saturday May 10, 1856 - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - AND - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - (second menu) Boiled Mutton Roast Mutton? Roast Geese? Ox Tail?? Calves Head Broth? ------------------------------- Vegetables Potatoes ------------------------------- Dessert Tarts? Rice Pudding? ?...Maids?? Monday May 12, 1856 - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Background of “SCHOMBERG” When SCHOMBERG was launched in July, 1855, she was considered the “Noblest ship that ever floated on water.” SCHOMBERG’s owners, the Black Ball Line (one of three companies by that name), commissioned the ship for their fleet of passenger liners. She was built by Alexander Hall of Aberdeen, UK at a cost of £43,103. She was constructed with 3 skins: one planked fore and aft, and two diagonally planked, fastened together with screw threaded trunnels (wooden rails). Her first class accommodation was luxurious: velvet pile carpets; large mirrors; rosewood; birds-eye maple; mahogany; soft furnishings of gold satin damask; an oak-lined library; and a piano. Overall she had accommodation for 1000 passengers. SCHOMBERG’s 34 year old master, Captain James ‘Bully’ Forbes, had promised Melbourne in 60 days at the launch, "with or without the help of God." James Nicol Forbes was born in Aberdeen in 1821 and rose to fame with his record-breaking voyages on the famous Black Ball Line ships MARCO POLO and LIGHTNING. In 1852 in the MARCO POLO he made the record passage from London to Melbourne in 68 days. There were 53 deaths on the voyage but the great news was of the record passage by the master. In 1954 Captain Forbes took the clipper LIGHTNING to Melbourne in 76 days and back in 63 days, this was never beaten by a sailing ship. He often drove his crew and ship to breaking point to beat his own records. He cared little for the comfort of the passengers. On this, the SCHOMBERG’s maiden voyage, he was going to break records. SCHOMBERG departed Liverpool on her maiden voyage on 6 October 1855 flying the sign “Sixty Days to Melbourne”. She departed with 430 passengers and 3000 tons cargo including iron rails and equipment intended to build the Melbourne to Geelong Railway as well as a bridge over the Yarra from Melbourne to Hawthorn. She also carried a cow for fresh milk, pens for fowls and pigs, and 90,000 gallons of water for washing and drinking. SCHOMBERG also carried 17,000 letters and 31,800 newspapers. The ship and cargo was insured for $300,000, a fortune for the time. The winds were poor as she sailed across the equator, slowing SCHOMBERG’s journey considerably. Land was first sighted on Christmas Day, at Cape Bridgewater near Portland, and Captain Forbes followed the coastline towards Melbourne. Forbes was said to be playing cards when called by the Third Mate Henry Keen, who reported land about 3 miles off. Due in large part to Forbes regarding a card game as more important than his ship, SCHOMBERG eventually ran aground on a sand spit near Curdie's Inlet (about 56 km west of Cape Otway) on 26 December 1855, 78 days after leaving Liverpool. The sand spit and the currents were not marked on Forbes’s map. Overnight, the crew launched a lifeboat to find a safe place to land the ship’s passengers. The scouting party returned to SCHOMBERG and advised Forbes that it was best to wait until morning because the rough seas could easily overturn the small lifeboats. The ship’s Chief Officer spotted the steamer SS QUEEN at dawn and signalled it. The master of the SS QUEEN approached the stranded vessel and all of SCHOMBERG’s passengers and crew were able to disembark safely. The SCHOMBERG was lost and with her, Forbes’ reputation. The Black Ball Line’s Melbourne agent sent a steamer to retrieve the passengers’ baggage from the SCHOMBERG. Other steamers helped unload her cargo until the weather changed and prevented the salvage teams from accessing the ship. Later one plunderer found a case of Wellington boots, but alas, all were for the left foot! Local merchants Manifold & Bostock bought the wreck and cargo, but did not attempt to salvage the cargo still on board the ship. They eventually sold it on to a Melbourne businessman and two seafarers. In 1864 salvage efforts were abandoned after two men drowned when they tried to reach SCHOMBERG. Parts of the SCHOMBERG were washed ashore on the south island of New Zealand in 1870, nearly 15 years after the wreck. The wreck of the SCHOMBERG lies in 825 metres of water. Although the woodwork is mostly disintegrated, the shape of the ship can still be seen due to the remaining railway irons, girders and the ship’s frame. A variety of goods and materials can be seen surrounding the wreck, by divers. Flagstaff Hill holds many items salvaged from the SCHOMBERG including a ciborium (in which a diamond ring was concealed in concretion), communion set, ship fittings and equipment, personal effects, a lithograph, tickets and photograph from the SCHOMBERG. These Bills of Fare are significant due to their connection to Flagstaff Hill’s collection of artefacts from the Schomberg, which is significant for its association with the Victorian Heritage Registered shipwreck S612. The collection is primarily significant because of the relationship between the objects, as together they have a high potential to interpret the story of the Schomberg. The Schomberg collection is archaeologically significant as the remains of an international passenger ship. The shipwreck collection is historically significant for representing aspects of Victoria’s shipping history and its potential to interpret sub-theme 1.5 of Victoria’s Framework of Historical Themes (living with natural processes). The collection is also historically significant for its association with the shipwreck and the ship, which was designed to be fastest and most luxurious of its day. The Schomberg collection meets the following criteria for assessment: Criterion A: Importance to the course, or pattern, of Victoria’s cultural history. Criterion B: Possession of uncommon, rare or endangered aspects of Victoria’s cultural history. Criterion C: Potential to yield information that will contribute to an understanding of Victoria’s cultural history. Menu, or Bill of Fare, on cream coloured stationery from the sailing vessel “Schomberg”. Two rectangular pieces of paper, each bears the printed words “Black Ball Line of Australian Packets, Bill of Fare, Ship, Schomberg”, a printed symbol of the Black Ball line (a black ball on a red flag) and a decorative border. Both pages are handwritten, in similar but different sized writing, with a Bill of Fare and a date, Page (1) dated May 10th 1856 and (2) dated May 12th ’56, (Both dates are AFTER the Schomberg sank in December 26th 1855.) Both pages have three fold lines spaced across their width. To be used for the return voyage.Printed on the pages ““BLACK BALL LINE OF AUSTRALIAN PACKETS.” “Bill of Fare, / SHIP / “SCHOMBERG”.” Handwritten list of food, and on one page “Saturday May 10 1856” and on the other page “Monday May 12” warrnambool, peterborough, shipwrecked coast, shipwreck coast, flagstaff hill maritime museum, flagstaff hill maritime village, maritime museum, great ocean road, flagstaff hill, sailing ship schomberg, shipwreck schomberg, black ball line of australian packets, bill of fare schomberg, menu schomberg 1856, food mid-1800’s, food on ships mid-1800’s, menu, may 10, 1856, may 12, 1856

In the high tech, fast paced society that we live in, it’s easy to take some things for granted. Case in point: the wood cutting board on which you’ll probably be preparing the evening’s dinner. Have you ever taken the time to think about the history of the cutting board? Where did it come from, and what did ancient civilizations use to cut their meats, fruits and vegetables? Wood throughout the ages Since the dawn of time, wood has been one of the most available materials used by mankind to build tools and lodgings, so it’s not really surprising to know that wood has been used in the preparation of food since the prehistoric ages. Of course, back then, cavemen probably used an unpolished slab of tree trunk to cut the kill of the day on and they probably didn’t think twice about saving it once the meal was over. Chances are they probably threw it in the fire with the rest of the wood needed to kindle it. Advances in technology Throughout the centuries, mankind evolved and started creating machines from steam, electricity and metal. When the circular saw was invented, nicer, cleaner slabs of wood were cut and used as cutting boards. Since soft wood was the most available type of wood at the time, it was the material of choice for to be used for cutting boards. Boards were made smaller since the slab of wood could now be cut to any desired size. Since they were made smaller, they were also used to eat off of and some people referred to them as trenchers. Trenchers were originally pieces of stale hard bread that were used as substitute plates. Wood trenchers quickly became the replacements of the eatable dinnerware. The butcher block: the cutting board’s larger cousin In the industrial ages, many industries rapidly developed, and the butchery industry followed this trend as well. Before the invention of the cutting board, butchers used tree rounds to carve their meat on. The rounds were often too soft and they rapidly became unsanitary. Hard maple wood butcher blocks were the preferred choice of the industry. They were made to be extremely thick and durable, so durable in fact, that a butcher could use the same block for almost his entire career. Cutting boards around the world As cutting boards began to be more and more used in kitchens around North America, the rest of the world crafted such boards from different materials. The East used thick bamboo as their material of choice. Despite its frail appearance, bamboo is quite strong and made durable cutting boards and butcher blocks. Europe used maple in the crafting of their cutting boards while Persia used flat pieces of polished wood in their kitchens. The world then saw cutting boards that were being made from other materials like plastic and they came in all shapes and sizes, but they always served the same purpose, to provide a household with a safe, clean surface on which to prepare meals for their friends and family members. https://www.woodcuttingboards.com/news/quick-history-of-the-cutting-board-47.aspxThe bread board is an example of kitchen equipment used during Victorian times and similar to those used today.Bread board wooden round with carved inner circle and carving an outer rim in old English lettering "Bread"None.flagstaff hill, warrnambool, shipwrecked-coast, flagstaff-hill, flagstaff-hill-maritime-museum, maritime-museum, shipwreck-coast, flagstaff-hill-maritime-village, chopping board, cooking, kitchen equipment

The peck has been in use since the early 14th century when it was introduced as a measure for flour. The term referred to varying quantities until the modern units of measurement were defined in the 19th century. Cities in England used to have official standard weights and measures for that city or area. These containers were marked with the city's name and emblem, merchant’s weights and measures would then be checked against this to make sure they weren't trying to cheat their customers. The item in the collection is a standard measure approved by Bristol City and used by that City’s grocers to measure dry goods such as peas, beans, sugar, flour, meal etc., and its metal banding ensures that the measure cannot be reduced in size to cheat customers. Additional Information: The British Imperial System evolved from the thousands of Roman, Celtic, Anglo-Saxon, and customary local units employed in the middle Ages. Traditional names such as pound, foot, and gallon were widely used, but the values so designated varied with time, place, trade, product specifications, and dozens of other requirements. Early royal standards were established to enforce uniformity took the name Winchester, after the ancient tenth century capital of Britain. King Henry VII reaffirmed the customary Winchester standards for capacity and length and distributed royal standards throughout the realm. This process was repeated about a century later in the reign of Queen Elizabeth I. In the 16th century, the rod (5.5 yards, or 16.5 feet) was defined (once again as a learning device and not as a standard) defined by the length of the left feet of 16 men lined up heel to toe as they emerged from the church. By the 17th century usage and legal statute had established the acre, rod, and furlong at their present values together with other historic units such as the peck. Establishment of the System: The Weights and Measures Act of 1824 and the Act of 1878 established the British Imperial System based on precise definitions of selected existing units. The 1824 act sanctioned a single imperial gallon to replace the wine, ale, and corn (wheat) gallons that were in general use. The new gallon was defined as equal in volume to 10 pounds avoirdupois of distilled water weighed at 62°F with the barometer at 30 inches, or 277.274 cubic inches (later corrected to 277.421 cubic inches). The two new basic standard units were the imperial standard yard and the troy pound, which was later restricted to weighing drugs, precious metals, and jewels. In 1963 an act of parliament abolished archaic measures as the rod and chaldron and a metric system was adopted. An early example of a dry measuring container giving a snapshot of how imperial weights and measures developed in England to evolve the British measurement system into the metric arrangement that most countries have adopted today including Australia. It has social significance as an item that was in everyday use by grocers and other merchants to measure dry goods in the late 18th to early 19th centuries and used specifically in the Bristol region of England as an officially recognised measurement.Wooden measurement container with iron banding and hand made rivets container is a Quarter Peck official measurement container. Inscriptions are impressed into the sides of the wooden body. The container has the official crown and emblem of the City of Bristol, indicating this item was the Bristol City standard quarter peck measurement.Impressed into the timber on the front, a crown emblem over "C B G / CITY OF BRISTOL / QUARTER", on one side "HALF" , another side "PECK". Handwritten in white chalk on the base is "1458"flagstaff hill, warrnambool, shipwrecked-coast, flagstaff-hill-maritime-museum, flagstaff-hill-maritime-village, weights and measures, quarter peck, measurement container, dry grocery measure, bristol city measurement standard, city of bristol, british weights and measures, 18th and 19th centure standard measures

Coloured image taken from Ektochrome slide by 313138 Robert K Bell. Image of admissions and discharge book dated 19-10-68 - 26-10-68War has no boundaries and no time clock, it would happen whenever it wanted to. You only ever got short notice of a Dustoff comming in and would have to act swiftly to be ready. sometimes we were so busy with operations that they had to feed us one at a time and out of hot boxes, so you sat just outside the theatre in blood soaked gowns for five minutes whilst downing a meal.ektachrome slide, photograph, 1st australian field hospital

Swagman, travelling through the Lake Bolac district. These 'swaggies' often had regular, seasonal 'runs' which they would follow, returning to the same hamlets and farms at the same time every year to ask for minor chores in order to earn a meal or to obtain some flour, tea and sugar. After both wars, the numbers of swaggies increased as returned soldiers, who couldn't settle to (or couldn't find) regular employment, took to the roads.lake bolac, swagman

Leadcourt Homestead was built about 1868 by Mr. John Holt. Stone was transported from Mr Difficult. The Governor was entertained here in 1868 when he opened the Stawell Railway Station. One Sectionof the gable wing contained a bath large enough to swim in. 7115, 7115.1 Exterior of Ledcourt. 7115.2 Mrs Ethel Cooper facing lleft at the front entrance. 7119.3 View showing the office and rear of the homestead. 7114.4 Toilet block two section each able to seat two adults and one child at a time. 7115.5 Office Block. 7115.6: John Holt drowned in this dam in November 1876 in 10 feet of water. 7115.7 view of the grindstone ath the bace of an Oak tree. the bell was used to to call people to eat meals.A Group of 9 Colour Photos showing Leadcourt Homested.

Reading room, R S & S Mill, probably Sladen House,G Kidman Reading room, time after eating lunch/ to sew or knit 1 hour for lunch, subsidised meal 3 course/qualified cooktextile mills - staff textile mills, returned soldiers and sailors mill, sladen house, geelong, textile mills - staff, textile mills

Yields information about the crew management and rosters used on a Begonia Festival Sunday.Set of 12 typed sheets of the roster or timetables for "Sunday 2nd March 1958", Begonia Festival, of the various tram runs for crews detailing the time they sign on, what services they operate, times, meals, who relieves or takes them, and times finishing. Has some hand written notes. Tables or runs for 2, 4, 6, 8, 10, 12, 14, 16, 18, 20, Extras A, to K and Fc, Notes a Hc extra - c for conductor?In pencil in top right hand corner "Supt"trams, tramways, rosters, shifts, inspectors, timetables, crews, ballarat, begonia festival

Yields information about the method that the State Electricity Commission of Vic undertook interviews for staff appointments. Gave advice of the era for such interviews and objectives of the interview.Thirty page book printed on heavy light brown paper, stapled with an folded card cover titled "The Automaticket Bell Punch System of Fare Collection and Control". Describes the Automaticket system, has samples of traffic tickets pasted in the book, diagrams, drawings, gives details of the components and method of operation in particular ticket inspection, ticket and checking back office functions. Published by the Bell Punch Company of London early to mid 1930's? Cover and each page headed "Confidential Information for Executives". Has a photo of South Western Roadlines double deck bus with a conductor. See also Reg. Item 3629 for another version of the pamphlet for this machine. In the rear cover of the book, folded and stapled to give a pocket, are listed three forms that would have been provided with the book - not with the collected copy. -However in the pocket were eleven 11 "Ticket Issue Machine" or "TIM" tickets - eg City of South Melbourne library fine, packing slips, sample meal tickets, Army canteen beer tickets, and sample bus tickets - including one pinned to a business card - John Bolland of Eastern Suburbs Omnibus Service who were the agents for the TIM machines. (image btm3645i3) Card has date of "4-1-50". Also three sample Bell punch tickets and one ultimate machine ticket - two 1d tickets. As well at the time of acquisition were a SEC Special Pass - to Reg Item 3648 and a SEC Staff Pass ticket - to Reg item 3649. Full scan of document added as a pdf file 5/6/2019. trams, tramways, tickets, ticket machines, buses, bell punch