Johann Friedrich Dick founded the company in 1778 to manufacture files, the company continued in the manufacture of files as its main product line until 1873, when Paul Friedrich Dick took over the company and began the production of sharpening steels, with the logo of “F Dick” on their products. One hundred years after the founding of the company, a factory in Esslingen began construction. At that time the company had 20 employees. In 1881, company commissioned Germany's first file production machine. In 1889, Friedrich Dick built a new factory in Kollwitz/Fleischmannstrasse in Esslingen, employing 100 people and expanding the product line to include knives for butchers and chefs, cleavers and other specialized tools. Files manufactured ranged from the smallest watchmaker's file to the largest (over 45 cm in length) square file. In 1997, the F Dick company moved to a new headquarters in Deizisau, Germany. The old factory in Esslingen is now a class listed monument and the town's landmark.An item made by a world class manufacture of cutlery for chefs, the subject item is significant as its manufacture was probably early in the firms beginnings when Friedrich Dick took over in1873 when he specialised in making sharpening steels. The company is still producing these items today as well as other specialised knives for professionals. Early manufactured steels such as the subject item are sought after today by collectors and quite rare. Sharpening Steel or Knife sharpener with bone handle with ribbed pattern, brass knobs and ring at end of handleMarked F Dick Esslingenflagstaff hill, warrnambool, shipwrecked coast, flagstaff hill maritime museum, flagstaff hill maritime village, great ocean road, sharpening steel, knife sharpener, kitchen tool, carving, kitchen utensil, cooking, f dick

Melbourne Design Week: 14-24 March 2019 Sat 16 Mar 19, 2pm–10pm Norla Dome The Mission to Seafarers Victoria 717 Flinders St Docklands Indulge in a fleshy live experience. Reconnect with your primal being through a progression of sensorial confrontations. Recalibrate your connection to the world around you – the future depends on it. Sensory Experiments is a call for change – a Manifesto for Sensory Intelligence. Part social experiment, part philosophical inquiry and a fully immersive performance piece, this innovative project is forged from a collaboration between two of the city’s (and, indeed, the world’s) most progressive and inquiring minds. An eclectic cohort of creative contributors has been assembled to design a provocative experience intended to awaken the senses. Allow internationally renowned chef Justin James (Executive Chef of Vue de monde and Iki Jime and previously of Eleven Madison Park & Noma Copenhagen) to reignite your sense of taste. Avail yourself to floral artist Hattie Molloy’s interrogation of sensual perception with her reckoning of the Sublime. Absorb and participate in live-choreographed performances, and be aurally challenged by the masters behind the Sydney Opera House’s iconic acoustics. Come, bear witness, bring curiosity. Immerse yourself in this never-before seen collective. Guided by Sense Whisperers, you’ll wander through a series of live, uniquely designed corporeal experiences. Your emotional and physical responses will leave a digital imprint as the results of Sensory Experiments are transmitted in real time. Connect to self, connect to others, and connect to nature – and leave your mark on a living, breathing manifesto for living. Project Partners Matt Tambellini, More Studio and Mr. Kyle Mac, Design and Web Amara Speechley, Curated by, Marketing, PR & Partnerships Damien Boecasse and Erika Hirzinger, Event Production & Project Management Event Partners Justin James, Edibles Hattie Molloy and Emma Proudfoot, Flower Art Mihan Aromatics, Scent Design Chelsea Kate Evans, Performance Direction Samantha Iliov and Holly Simpson, Ensemble Studio, Costume Rachelle Austin, Olivia Reddan and Holly White, Set Stylists Isabel Johnson, Ed Supreme, Messaging and Copy Arup, Soundscape Design Hayden Sommerville, Videography Belle Nowak, Social Media Pord, Wine Tasting Noomi, Seating Website inscapesprojects.com Instagram: @inscapesprojectsA4 size flyer on creamy colour papercultural events, sensory experiments, ngv, national gallery of victoria, melbourne design week, 2019, community, norla dome, incas projects

A menu card for a dinner given to farewell Group Captain Thomas W White, D.F.C., V.D given by his friends on the occasion of his appointment as High Commissioner for Australia in the United Kingdom. Although this dinner on 25 June 1951 was not an official Legacy function, many of the names such as S.H. Birrell, F.J. Doolan and J.G. Gillespie on the back page under the heading 'Hosts' are recognisable as Legatees. This may not have been an exhaustive list of attendees, as evidenced by the abbreviation E.& O.E. (errors and omissions excepted) following the list. T W White was knighted during his term as High Commissioner, but died of a heart attack in 1957 only a year after he retired to South Yarra. The food served at the dinner was typical of the times but the pudding (Bombe Nesselrode) is worthy of mention - it was a frozen pudding which was popular in the Victorian era, flavoured with chestnuts and maraschino, which is not often seen today. According to www.historicfood.com it was 'originally made by the French chef de cuisine Carême in 1814 for the diplomat Count Karl Von Nesselrode and became the most popular ice pudding of the nineteenth century, particularly appreciated by the English upper classes.' The menu card may have been collected by one of the Legatees that were present and added to the archive.A record that Legatees held very significant positions in their lives outside of Legacy. Networking activities of early Legatees spread through all levels of society, and they were able to draw on some very well placed contacts during the course of their work for Legacy.Dark blue print on white card of a menu and order of proceedings for the farewell dinner of TW White - 2 copiesfunction, thomas white

Paper menu, printed with black text, with blue string and red flag design on front "MV Napier Star Blue Star Line/ Voyage 33/ Master Capt. J C Mackintosh/ The ship wishes our Chief Officer/ Mr Jan C Woods/ A very happy birthday/ At sea in the Carribean Homeward Bound/ Chief Steward M A Collier/ Chef R N Wescott Toms/ 21st June 1964/ Buffert Luncheon/ Consomme Froid/ Salmon Mayonnaise/ Dince Roti aux Norfork/ Jambon a la York/ Langue de Beouf/ Salmisaucisse/ Salades/ Laitues Tomates Pomme de tere/ Betteraves & Oignons Russe Macedoine/ Fraises et Crème/ Fromage Biscuits Café"

A honing steel, sometimes referred to as a sharpening steel, whet steel, sharpening stick, sharpening rod, butcher's steel, and chef's steel, is a rod of steel, ceramic or diamond-coated steel used to restore keenness to dulled blade edges. They are flat, oval, or round in cross-section and up to 30 centimetres (1 ft) long. The steel and ceramic honing steels may have longitudinal ridges, whereas the diamond-coated steels are smooth but embedded with abrasive diamond particles. Non-abrasive honing rods such as smooth ceramic or ribbed steel are able to remove small amounts of metal via adhesive wear. In normal use, the rod is applied to the blade at a slightly higher angle than that of the bevel, resulting in the formation of a micro-bevel. The term "hone" is associated with light maintenance performed on a blade without the effort and precision normally associated with sharpening, so the name "hone" was borrowed. In the 1980s, ceramic abrasives became increasingly popular and proved an equal, if not superior, method for accomplishing the same daily maintenance tasks; manufacturers replaced steels with ceramic (and later, manufactured diamond abrasive) sharpening "steels" that were actually hones. Use Honing steels are used by lightly placing the near edge of the blade against the base of the steel, then sliding the blade away from yourself along the steel while moving it down – the blade moves diagonally, while the steel remains stationary. This should be done with the blade held at an angle to the steel, usually about 20°, and repeating on the opposite side at the same angle. This is repeated five to ten times per side. Steeling It is often recommended that steeling be performed immediately before or after using a knife and can be done daily. By contrast, knives are generally sharpened much less frequently. A traditional smooth honing steel is of no use if the edge is blunt, because it removes no material; instead it fixes deformations along the edge of a sharp blade, technically known as burnishing. There has long been speculation about the efficacy of steeling (re-aligning the edge) vs honing (removing minor deformation with abrasives); studies tend to favour abrasives for daily maintenance, especially in high-carbide-volume "stainless" steels (such as the popular CPM S30V steel, which tends to "tear out" when steeled rather than re-forming an edge.) Small honing steel for outdoor activities Usage trends Steels have traditionally been used in the West, especially in heavy-use scenarios (e.g. butchering, where the edge deforms due to forceful contact with bone). These scenarios also lead Western trends toward blades tempered to a lower level of hardness (and thus lower brittleness). In East Asia, notably Japan, harder knives are preferred, so there is little need for steeling intra-day, as the edge does not deform as much. Instead, the blade is honed as needed on a waterstone. While tradition has kept the practice of steeling alive in Western kitchens, the majority of honing steels sold are abrasive rather than smooth, and knives are harder and more frequently made of stainless steel, which does not respond to traditional steeling techniques as well as high-carbon/low alloy tool steels.The sharpening steel is essential to maintain the sharpness of carving and other knives.Steel knife sharpener with bone handle. Part of a carving set.None.flagstaff hill, warrnambool, shipwrecked-coast, flagstaff-hill, flagstaff-hill-maritime-museum, maritime-museum, shipwreck-coast, flagstaff-hill-maritime-village, sharpening steel, carving set, kitchen equipment

Has a strong association with the work of the Royal South Street Society, who published a handbook/guide or manual for their competitions. Used a photograph published at about the same time.Set of 15 photocopies of pages from the Royal South Street Society Guide showing trams in Sturt St Ballarat. .1 - Sturt St Looking East - with an ESCo tram outside the town hall and other horse drawn vehicles - 1907 .2 - Sturt St Looking West - same image as in Reg item 2688 - 1907 .3 - Sturt St Looking East - with many vehicles and people - 1910 and the "Chef" kitch range stove advertisement sold by Middleton and Morris of Sturt St. .4 - Sturt and Lydiard St, with a tram turning from Sturt into Lydiard St, 1910 with the post office in the background - 1910 and an advertisement for Woderine medicine sold by Jas. A. Gear, herbalist. .5 - Sturt St looking West - tram turning from Sturt into Lydiard St, taken from near post office corner - 1911 and a advertisement for Williams the Shoeman. .6 - Sturt St. West - with an ESC0o tram outbound - the only vehicle - 1913. .7 - same photo as .3, with a Monster Military Carnival Advertisement for Nov. 8th - 1913 .8 - Sturt and Lydiard St from next to post office, looking west with two trams, one horse trailer and many people - a busy scene - 1914 .9 - Sebastopol tram No. 21 at Grenville St - 1928 - with the Ballarat Gas Company Show rooms in the background, the Sturt St shelter. The tram has a Suttons Organs roof advertisement. .10 - View of Sturt Street, showing City Hall Buildings, with an ESCo Sebastopol type tramcar crossing the street, taken from the post office stops. - 1928 - Advertisements for G. Ludbrook Furnishing Undertaker (Motor Service and Horse drawn vehicles) and R. Young Grocer. .11 - Sturt St looking West, looking west, with a Sebastopol type tram at Grenville St and the big shelter removed. Has many buildings and many people in the background - 1928. .12 - same photo as for .10 and Clarendon Presbyterian Ladies Collection, Ballarat photograph - 1929. .13 - Advertisement for Ballarat Tramways - cars for Coliseum, fare box, route numbers and route colour scheme - 1929. .14 - as for above, no date, but opposite is the is an item for the Mouth Organ Band Contest, "A" Grade - c1933, notes the Coburg Tramway Athletic Club Harmonica Band and the Malvern Tramways Harmonica band amongst the contestants. .15 - same as .9, with a advertisement for the Melbourne Coffee Palace - Bourke St. Photocopies made by Neville Hasket for the BTM 10/2008. See also Reg item 675 for alternative source details.Handwritten note on photocopiestrams, tramways, ballarat, sturt st., royal south street society, lydiard st, town hall, post office, esco

A rolling pin is a simple tool used to flatten dough. The first civilisation known to have used the rolling pin was the Etruscans. Their advanced farming ability, along with a tendency to cultivate many plants and animals never before used as food and turn them into sophisticated recipes, were passed to invading Greeks, Romans, and Western Europeans. Thanks to the Etruscans, these cultures are associated with gourmet cooking. To prepare their inventive foods, the Etruscans also developed a wide range of cooking tools, including the rolling pin. Although written recipes did not exist until the fourth century B.C., the Etruscans documented their love of food and its preparation in murals, on vases, and on the walls of their tombs. Cooking wares are displayed with pride; rolling pins appear to have been used first to thin-roll pasta that was shaped with cutting wheels. They also used rolling pins to make bread (which they called puls) from the large number of grains they grew. Natives of the Americas used more primitive bread-making tools that are favoured and unchanged in many villages. Chefs who try to use genuine methods to preserve recipes are also interested in both materials and tools. Hands are used as "rolling pins" for flattening dough against a surface, but also for tossing soft dough between the cook's two hands until it enlarges and thins by handling and gravity. Tortillas are probably the most familiar bread made this way. Over the centuries, rolling pins have been made of many different materials, including long cylinders of baked clay, smooth branches with the bark removed, and glass bottles. As the development of breads and pastries spread from Southern to Western and Northern Europe, wood from local forests was cut and finished for use as rolling pins. The French perfected the solid hardwood pin with tapered ends to roll pastry that is thick in the middle; its weight makes rolling easier. The French also use marble rolling pins for buttery dough worked on a marble slab. Glass is still popular; in Italy, full wine bottles that have been chilled make ideal rolling pins because they are heavy and cool the dough. Countries known for their ceramics make porcelain rolling pins with beautiful decorations painted on the rolling surface; their hollow centres can be filled with cold water (the same principle as the wine bottle), and cork or plastic stoppers cap the ends. Designs for most rolling pins follow long-established practices, although some unusual styles and materials are made and used. Within the family of wooden rolling pins, long and short versions are made as well as those that are solid cylinders (one-piece rolling pins) instead of the familiar style with handles. Very short pins called mini rolling pins make use of short lengths of wood and are useful for one-handed rolling and popular with children and collectors. Mini pins ranging from 5 to 7 in (12.7-17.8 cm) in length are called texturing tools and are produced to create steam holes and decorations in pastry and pie crusts; crafters also use them to imprint clay for art projects. These mini pins are made of hardwoods (usually maple) or plastic. Wood handles are supplied for both wood and plastic tools, however. Blown glass rolling pins are made with straight walls and are solid or hollow. Ceramic rolling pins are also produced in hollow form, and glass and ceramic models can be filled with water and plugged with stoppers. Tapered glass rolling pins with stoppers were made for many centuries when salt imports and exports were prohibited or heavily taxed. The rolling pin containers disguised the true contents. The straight-sided cylinder is a more recent development, although tapered glass pins are still common craft projects made by cutting two wine bottles in half and sealing the two ends together so that the necks serve as handles at each end.Tiny rolling pins are also twisted into shape using formed wire. The pins will not flatten and smooth pastry, and the handles do not turn. The metal pins are popular as kitchen decorations and also to hang pots, pans, and potholders. https://www.encyclopedia.com/sports-and-everyday-life/food-and-drink/food-and-cooking/rolling-pinThe use of the rolling pin to make thin pastry or pasta.Wooden rolling pin with some damage on cylinder section.None.flagstaff hill, warrnambool, shipwrecked-coast, flagstaff-hill, flagstaff-hill-maritime-museum, maritime-museum, shipwreck-coast, flagstaff-hill-maritime-village, rolling pin, cooking, pastry

It took 15 years to invent the can. It took 100 more to invent a standard way to open it. In the 19th century, decades after the invention of canning, there were virtually no can openers. Canned food, such as sardines, came with its own "key" to peel back the tin lid. Birth of the can One of the oddest things about the can opener is that the can predates it by almost 150 years. Though common today, cans were once military-grade technology. In 1795, Napoleon, to whom the phrase "an army marches on its stomach" is attributed, offered 12,000 francs to anyone who could find a way to preserve food. Without any knowledge of bacteria or their role in food spoilage, scientists didn't even know where to begin. It took 15 years before a chef named Nicholas Appert claimed the prize after successfully jarring food. Soon after that, his countryman Philippe de Girard came up with a variant on Appert's method—metal tins—and sold the idea to the British. Spoiled food, and the sickness it caused, was a widespread problem. The public would have benefited from canned food, but for decades cans were almost exclusively for the army and the navy. The canning process, with its hours of boiling and steaming, its scrupulous cleanliness, its heated metal, and its need for a great deal of disposable material, made canned food far too expensive for anyone but the military. No can openers were needed or even possible. The metal of early cans was too thick to make openers practical. Soldiers and sailors had plenty of sharp objects on hand and made ample use of them when they wanted to eat. During the 19th century, the process of canning was refined and mechanised, and the metal wall of the average can slimmed down enough that a civilian could get it open—if that civilian had the right tool. No one had that tool yet, so early cans had to open themselves. In other words, they came with built-in openers. The result was a confusing but pleasing free-for-all, in terms of product engineering. Each type of food came with its own kind of can, and each kind of can came with its own kind of opener. Tinned fish and meat were often sold in rectangular cans. These cans were fitted with a "key" that would roll down the top of the can. Coffee, beans, and other types of meat were packaged in cylinders with metal strips that could be peeled back with their own kinds of built-in keys. Cans of milk, which didn't need to be completely opened, came with puncture devices. As tinned food became more common, its containers became more regular. A nice cylindrical can became the norm, and, as these cans filled kitchens, more engineers put their minds to finding a convenient way to open all of them. The first standalone can opener worked on a simple principle: point, stab, and pull. From the mid-19th century to the end of World War I, the typical can opener looked roughly like a wrench, if the lower 'jaw' of the wrench were replaced with a blade. People used the blade to puncture the top of the can near its edge, push the upper jaw against the side of the can, and drag the blade through the metal along the rim. Because meat was the first and most popular canned substance, these can openers were often shaped to look like cows and given the nickname 'bully beef can openers'. The bully beef can opener, popular in the mid-19th century, resulted in many lost fingers. Later, a corkscrew was added that was seated in the handle, and could be pulled out for use. Bully beef can openers were so common, effective, and sturdy that they are still frequently available on collectors' sites. Some are advertised as “still working,” and every last one of them is, without a doubt, soaked in the blood of our ancestors. Dragging a sharp blade along the edge of a can is certain to cause injury sooner or later. So once people got a reliable can shape and a reliable way to get the can open, the search was on for a reliable way to get a can open without the possibility of losing a finger. The answer came in 1925, from the Star Can Opener Company of San Francisco. This is probably the first can opener that resembles the one people have in their kitchens today. Instead of using a blade to pry open a metal can, buyers could clamp the edge of the can between two wheels and twist the handle of one of the wheels to move the blade around the lip. The Star can openers weren't perfect. Compared to the bully beef model, they were flimsy and breakable, but they probably prevented a few injuries. Six short years after the Star model came to market, the first electric can opener was invented. It was patented in 1931 by the Bunker Clancey Company of Kansas City, who had already been sued by the Star Can Opener Company for trying sell a double-wheeled can opener like the Star model (the case was dismissed). The electric can opener must have seemed like the wave of the future and a sure-fire seller, but it proved to be too far ahead of its time. In 1931 not that many households had electricity, and those that did weren't interested in buying can openers. The Bunker Clancey Company was subsequently bought by the Rival Company, which still makes small appliances like can openers today. It took another 25 years for electrically powered can openers to become practical. In the 1950s, Walter Hess Bodle and his daughter, Elizabeth Bodle, developed an electric can opener in the family garage. Walter came up with the opener's blades and motor, and Elizabeth sculpted the outside. Their can opener was a free-standing unit that could sit on the kitchen counter. The Udico brand of the Union Die Casting Company put it on the market in time for Christmas in 1956 and had great success with it. Over the next few years it came out in different styles and colours, and, like the bully beef can opener, has become a collector's item. Also like the bully beef model, Udico can openers often still work. They don't make 'em like they used to. Although there have been some design changes and refinements over the last sixty years, there have yet to be any more leaps forward in can opener technology. If you're resentfully opening a can, you are almost certainly doing it using the Star design, manually forcing the can between two wheels, or the Bodle design, clamping the can into a free-standing electrical opener. Whether or not you enjoy your holiday meals, at least you can be happy that you are not getting poisoned by your own food or cutting open your hand with the blade you use to get at it. That's something, right?The can opener, Bottle opener and the corkscrew are still very important and essential items in most kitchens.Metal can opener, chromed, with bottle opener, and a corkscrew seated in the handle.None.flagstaff hill, warrnambool, shipwrecked-coast, flagstaff-hill, flagstaff-hill-maritime-museum, maritime-museum, shipwreck-coast, flagstaff-hill-maritime-village, canning, can opener, corkscrew, bottle opener, kitchen equipment

It took 15 years to invent the can. It took 100 more to invent a standard way to open it. In the 19th century, decades after the invention of canning, there were virtually no can openers. Canned food, such as sardines, came with its own "key" to peel back the tin lid. Birth of the can One of the oddest things about the can opener is that the can predates it by almost 150 years. Though common today, cans were once military-grade technology. In 1795, Napoleon, to whom the phrase "an army marches on its stomach" is attributed, offered 12,000 francs to anyone who could find a way to preserve food. Without any knowledge of bacteria or their role in food spoilage, scientists didn't even know where to begin. It took 15 years before a chef named Nicholas Appert claimed the prize after successfully jarring food. Soon after that, his countryman Philippe de Girard came up with a variant on Appert's method—metal tins—and sold the idea to the British. Spoiled food, and the sickness it caused, was a widespread problem. The public would have benefited from canned food, but for decades cans were almost exclusively for the army and the navy. The canning process, with its hours of boiling and steaming, its scrupulous cleanliness, its heated metal, and its need for a great deal of disposable material, made canned food far too expensive for anyone but the military. No can openers were needed or even possible. The metal of early cans was too thick to make openers practical. Soldiers and sailors had plenty of sharp objects on hand and made ample use of them when they wanted to eat. During the 19th century, the process of canning was refined and mechanised, and the metal wall of the average can slimmed down enough that a civilian could get it open—if that civilian had the right tool. No one had that tool yet, so early cans had to open themselves. In other words, they came with built-in openers. The result was a confusing but pleasing free-for-all, in terms of product engineering. Each type of food came with its own kind of can, and each kind of can came with its own kind of opener. Tinned fish and meat were often sold in rectangular cans. These cans were fitted with a "key" that would roll down the top of the can. Coffee, beans, and other types of meat were packaged in cylinders with metal strips that could be peeled back with their own kinds of built-in keys. Cans of milk, which didn't need to be completely opened, came with puncture devices. As tinned food became more common, its containers became more regular. A nice cylindrical can became the norm, and, as these cans filled kitchens, more engineers put their minds to finding a convenient way to open all of them. The first standalone can opener worked on a simple principle: point, stab, and pull. From the mid-19th century to the end of World War I, the typical can opener looked roughly like a wrench, if the lower 'jaw' of the wrench were replaced with a blade. People used the blade to puncture the top of the can near its edge, push the upper jaw against the side of the can, and drag the blade through the metal along the rim. Because meat was the first and most popular canned substance, these can openers were often shaped to look like cows and given the nickname 'bully beef can openers'. The bully beef can opener, popular in the mid-19th century, resulted in many lost fingers. Bully beef can openers were so common, effective, and sturdy that they are still frequently available on collectors' sites. Some are advertised as “still working,” and every last one of them is, without a doubt, soaked in the blood of our ancestors. Dragging a sharp blade along the edge of a can is certain to cause injury sooner or later. So once people got a reliable can shape and a reliable way to get the can open, the search was on for a reliable way to get a can open without the possibility of losing a finger. The answer came in 1925, from the Star Can Opener Company of San Francisco. This is probably the first can opener that resembles the one people have in their kitchens today. Instead of using a blade to pry open a metal can, buyers could clamp the edge of the can between two wheels and twist the handle of one of the wheels to move the blade around the lip. The Star can openers weren't perfect. Compared to the bully beef model, they were flimsy and breakable, but they probably prevented a few injuries. Six short years after the Star model came to market, the first electric can opener was invented. It was patented in 1931 by the Bunker Clancey Company of Kansas City, who had already been sued by the Star Can Opener Company for trying sell a double-wheeled can opener like the Star model (the case was dismissed). The electric can opener must have seemed like the wave of the future and a sure-fire seller, but it proved to be too far ahead of its time. In 1931 not that many households had electricity, and those that did weren't interested in buying can openers. The Bunker Clancey Company was subsequently bought by the Rival Company, which still makes small appliances like can openers today. It took another 25 years for electrically powered can openers to become practical. In the 1950s, Walter Hess Bodle and his daughter, Elizabeth Bodle, developed an electric can opener in the family garage. Walter came up with the opener's blades and motor, and Elizabeth sculpted the outside. Their can opener was a free-standing unit that could sit on the kitchen counter. The Udico brand of the Union Die Casting Company put it on the market in time for Christmas in 1956 and had great success with it. Over the next few years it came out in different styles and colours, and, like the bully beef can opener, has become a collector's item. Also like the bully beef model, Udico can openers often still work. They don't make 'em like they used to. Although there have been some design changes and refinements over the last sixty years, there have yet to be any more leaps forward in can opener technology. If you're resentfully opening a can, you are almost certainly doing it using the Star design, manually forcing the can between two wheels, or the Bodle design, clamping the can into a free-standing electrical opener. Whether or not you enjoy your holiday meals, at least you can be happy that you are not getting poisoned by your own food or cutting open your hand with the blade you use to get at it. That's something, right?The can opener is still a very important and essential item in most kitchens.Can opener, right handed, metal, upper blade section serrated, inscription 'Peerless Pat.Feb 11-90'.Peerless Pat.Feb 11-90flagstaff hill, warrnambool, shipwrecked-coast, flagstaff-hill, flagstaff-hill-maritime-museum, maritime-museum, shipwreck-coast, flagstaff-hill-maritime-village, cannning, can opener, kitchen equipment

Reprinted history of Murrumbeena Baptist Church 1890 – 1990 compiled for the church’s centenary celebrations in 1990 by Ross Harrison Snow and Geoft Barthold. Each chapter details certain periods of church history and associated events Handwritten notes, including wording on foundation stone, by person unknown & undatedmurrumbeena, murrumbeena baptist church, pitt annie sophia, dandenong road., george samuel, baptist church, emily street, whitlam janet, box henry, snow ross harrison, gallop abel, pay henry mrs., rollings william, barthold geoff, thomas pay, pay e – miss godfrey, w- mrs, pitt st clair percival, godfrey william, pay t. a. h – mrs, blair mrs, white mrs, shearer mrs., box marie miss, box nellie miss, gallop prudence miss, gallop e. j. miss, rosstown wesleyan churches, murrumbeena baptist church, churches, gresswell f. l. mrs, neerim road, public halls, murrumbeena railway station, union chapel, kangaroo road, oakleigh, cole. j. h., turner mr., williamson r. rev, stewart allan., rosstown., architects, laver and flick messrs, mayhew george mr., chambers a. r. mr., godfrey brother, whitley w. t. rev., williamson rev., endersby elizabeth miss., meehani francis, french john, whyte mrs., thompson isabella mrs., burgess mary mrs., organ, tarry j. brother, mclean donald f. rev., wilkins george mr., sutherland mr., sydney street, nopkins ivor. rev, gallop mrs, pay brother, pitt brother, hopkins mrs, thompson ethel. miss, thompson mabel. miss, lavender mr. fred, whitlam george. master, varley frank mr, whitlam fred. mr, varley mrs, hale g. e. rev., whitlam crissie miss, curnick elizabeth miss, byrne mr, clemens f. rev., tennis club, tennis courts, cheffer mr., peace george mr., green mr., nash w. f rev., earl stanley j. rev, earl mrs., parker miss, adelaide street 12 manses, endersby david, harvey nellie. miss, fasham f. miss, mills mr., kelly mr., dyason mr, mckeon mr, lavender b. mr., chaffey alf, nelson norman, guthrie andrew, hopkins mrs., kindergarten, girl guides, loyal orange lodge, hall, fire, juniour christian endeavour league, intermediate christian, endeavour society, endersby mr, wilkins mr, wills mr, kelley mr, golden jubilee 22- 29 sept. 1940, knight e. o. rev, marriott e staunton m stone j., clay clark e. messrs, carter mr, carter mrs, deacenesses, helmore p. h. mrs, ryall c. m. mrs, carbis l. miss, wilson a. mrs, clark e. j. mrs, cornock m. miss, smith a. w. rev, mcdonald h. miss, stewart j. miss, edwards. w. messrs, crowe m. messrs, diggins l. messrs, wilson k. mr, ryall c. m. mr., wright a. mr., watkins mr., smith k. a. rev, scout groups, hobart street – 59 manses, helmer p. mr, filmer mr, carter mr., staunton martin mr., lewis donald rev 1951- 1956, perri john, collrus barry, ferguson mrs, white mrs, outhread noel mr., burleigh betty miss, orchestras, clark ted mr., daniels alan mr, staunton keith mr., staunton martin mr, steer doug mr, pascoe vack mr., ryall mert mr., clay ken mr., carter francis mr., chambers harry mr, hendry t. j. mr, andrews. e. f. rev, venning frank, provis keith, lee milton f. rev, kingdom max rev, kingdom fredq, allison c., eleiner e mrs, provis jan miss, chambers merle miss, collicot allison miss, cook john, cook family, horn neville rev, horn family, benneld family, bennett john., bennetts cliff, wiesmayrs’ family, allison barbara miss, jones ross, jones joy, fverst walter, doyle family, bertram estelle, bertram family, saletta margaret, saletta len, close kevin, close family, close anne, stewart des, stewart family, peel family, fisher family, leis family, arms harry, jones ross, jones family, jones joy, langdon family, bertram bill, staunton ian, staunton yvonne, staunton jean, staunton keith, staunton martin, clifferd. patricia, clifferd. charles, chambers awen, wall brian, wall bev, ryall geoff, ryall kay, ryall edna, davidson max, davidson mary, freeman john, hendry t s, provis keith, terrington michael, terrington doreen, carbis hazel miss, butterworth ern, clay ken, clay mrs., clay judith, clay noelle, muller ron, cook john, kingdom joy, kingdom graham, strong david, owens cliff, chambers harry, christy family, warr bill dr., morrison grace mrs., soderholm harvey, soderholm mrs, harris jeanette mrs, harris trevor rev., freeman pauline, freeman john., hendry t. j., steer doug, owens allison, owens graham, henderson ray, henderson chris, rathbone ian, rathbone pat, jenkins marion, girls’ club, wilson cliff dr., ladies evening group (legs), anderson family, l’ amont family, powell harold., harris luke, harris trevor, davies mrs, young george, anderson russell, wade joan, sauvarin lois, hill fred, wilson david., hansell fiona, hansell jane, brammer leanne, bertram ruth, langton john, crowe ken, dobney john, nobbs steve, jordan mr., steer david., steer doug, murrumbeena christian education centre (cec), suggare alwyn, gray s. mr., wilson clive rev., jephcott hume, jephcott heather, mccleary ross, mccleary glenn, claringbold mary, bennetts marcia., langton phil, worthy reg, thomson ave, mckerlie darrell rev., henderson ray, langenberg stewart van, crowe malcolm., sydney street, wall brian, zegelis imants, allison doug, owens rhonda, anderson peter, provis ken, vaitch fay, longenberg roger van, ife david, warren lena, churches bruce, churches mrs, bennetts john, mcdonald. k., cathie ian., cathie wendy, wright norman rev., alma street, mckerlie darrell rev., hampton keith rev., robinson john rev, jolly rod, crowe malcolm, lakey m, ferdinands ann, ferdinands ken, inders brett, inders jenny, cooke stephen, cooke deanne, langenberg jeremy van, binks paul, wall john, leslie geoff, leslie debbie, macleod nelson, macleod heather, dalton steven, pugh jeff, jones ross, ceulson joy, jackel lindsay, jackel sue, berry graham, wall brian, wheatland don, langton phil, stewart margaret, wheatland elise, wall bev., chambers gwen., foundation stone, morley john rev., sunday seekers, young marrieds, mothers’ group, choirs, walrond cw, turner mr, chisholm mr, mcdonald mr, church furniture, williams brother, sunday schools, victorian baptist preachers’ society, pitt mrs, thompson m miss., pitt w. miss, pay miss, thompson e. mrs., stained glass, christian endeavour society, young worshipper’ league, baptist women’s association, men’s society, murrembeena baptist football club, children’s church, youth council, junior christian endeavour, buds, baptist girls’ fellowship, boys club, baptist men’s society, youth fellowship life boys, boys brigade, alma street 17 chadstone manse, one way searchers’ group

Lithograph

ill, maps, p.208.non-fictionThe Iron Roads of the Australian Outback - the legendary Commonwealth Railways were built through some of the harshest landscapes on Earth. They were railways like no other, where men and women battled extreme temperatures, flash floods and maddening isolation to keep the trains running. This publication is the culmination of 25 years of Outback exploration, research, photography and interviews by author Nick Anchen. The result is a diverse book which brings to life both the beauty and harshness of the Australian Outback, through a collection of fascinating and historic images, along with the memories of former Commonwealth Railways employees. Following an introductory chapter on the vastness and grandeur of the Australian interior - highlighted by the memoirs of 1950s flying doctor Macarthur Job - the book delves into the story of the Central Australia Railway. This was the line built through the 'back of beyond' - the forbidding desert country of South Australia and the Northern Territory. It was here that operators of famous trains such as The Ghan battled searing heat, dust storms and raging floodwaters to keep the trains running. The chapter includes stories by well known Ghan conductor 'Aspro' Lyons, and 'Piano Playing Chef' Paddy Greenfield - along with enginemen Wolf Markowski and John Theel, both of whom worked trains on this famous railway. The story of the North Australia Railway - 'The Line to Nowhere' - is the tale of a ramshackle railway which came alive during the dark days of World War II. The memoirs of wartime engineman Jim Prentice are eye opening, as are the hair raising accounts of surviving Tropical Cyclone Tracy, as told by rolling stock foreman Bill Donaldson. The Trans-Australian Railway was built across one of the harshest and loneliest environments on Earth - the vast Nullarbor Plain. Stories from enginemen Jack Slattery and Ron Howrie, along with Nullarbor resident and roadmaster's wife Cathy Beek, tell not only of the rudimentary living conditions and maddening isolation, but of the great camaraderie amongst the railway people who kept trains such as the Trans-Australian and the Tea and Sugar running. As well as examining the ruins and relics from the long-closed CR narrow gauge lines, the book also includes a chapter on the much-loved Pichi Richi Railway - the last surviving portion of that great Transcontinental Railway dream from another age. commonwealth railways (australia) -- history., central australia railway -- history.