Rolling pins have been found to have existed in several early civilizations and glass pins were especially popular in the first half of the 20th century. They were mostly filled with very cold water or ice when pastry dough was being rolled but sometimes they were filled with hot water, depending on the food preparation being rolled. They could still be found in some kitchens today. This item is retained as a reminder of a household item that was used in the past but may still be of use today.This is a clear glass cylindrical object with two glass handles at each end. One end is enclosed and the other is open and this end would have originally had a stopper of some kind, probably a cork. The letter ‘M’ is embedded into the enclosed end. ‘M’household items, history of warrnambool

A vintage weighing machine used by merchants or grocers or in kitchens for food sale or preparation. It came from the home of Mr Thomas Gaudion and was used in the 1920's.An antique blue and white speckled cast iron and metal balance scale and weights for weighing food. On one side is a dish shaped oval tray sitting on a claw frame for holding food items and opposite is a smaller plate for holding the steel weights: 4lb, 2lb, 2x 1lb, 8oz, 4oz and 1oz. There are seven in total.'....Ters' with an indecipherable ....'Watters Sydney'kitchen equipment, kitchenware, cooking, scales

Hexamine stoves, such as this example, were used in the field by soldiers for the preparation of food and boiling of water. The stove would have been fuelled by hexamine tablets, which contain flammable elements of formaldehyde, ammonia, nitrogen oxide and hydrogen cyanide. Associated tablets have been removed from collection as a safety precaution. Due to the fumes of the fuel tablet, food cooked on such a stove would have been sealed in a container when cooking.Silver coloured aluminium hexamine stove. The stove is made of three pieces of metal, the 'floor' and two sides, which form a box when closed and when open appear like an upturned table. The floor of the stove has a series of holes and lines stamped into it. The sides of the stove have been attached to the base with brass rivets. When open, the sides open to form a stand at the base and the interlocking grooves which line the edges of the sides act as a cooking platform on top. When closed, the stove appears as a small box. cooking, vietnam, field, equipment, rations, food, 1960s

From the early days of our race, the knife represented one of the first and most important tools that enabled rise of our technology, military, culture, science and all other things that brought us to this point of modern civilisation. As a vital tool for survival, combat, construction and food preparation, the knife quickly became the most basic tool from which all others were born. In those ancient times, 500,000 years ago, sharpened stones started slowly evolving, becoming more and more like their modern counterpart. Before the time when fire enabled the melting of the various metals, and forging them into modern knives, their stone counterparts received several visual upgrades. Double bladed knives were most popular, and their wooden or stone hilts were decorated with animal skins and feathers. Those knives represented a great deal of pride for the warriors and elders who owned them, and that tradition continued to be practised with the arrival of the Bronze Age. The appearance of metallurgy brought the ability to create knives from softer types of metal. Even though knives from bronze did not provide durability over longer periods of time [easily dulled, and susceptible to corrosion), their sharpness and slim designed proved to be superior to any stone knife tool. As the centuries went on, iron and then steel became commonplace across the entire world. Knives created from those materials were much more durable and easier to maintain their sharpness after prolonged use. During medieval times in Europe, steel metallurgy managed to evolve knives from small single or double-bladed edges to larger sizes - swords, spears and axes. Even with all those advancements, the use of knives as an eating utensil continued to be used in some small circles. Even as early as the 15th century, wealthy circles of people started carrying personal knives, intended for double use - both eating and defending against threats. During those times the host were not obliged to provide their guest with any kind of eating utensil in addition to plates, so wealthy males used their eating knives for cutting their own meals, and the meals of nearby female guests. Slim double-bladed knives were good for cutting and piercing foods. As the use of forks became widespread in the whole of Europe by the late 17th century, most people used this kind of small knife on a regular basis (a combination of two knives, one for stabilising and other for cutting the meal). http://www.eatingutensils.net/history-of-cutlery/knife-history/The knife is one of the most important items that has enabled the development of civilisation over thousands of years.Carving knife with wooden handle and rusted slender metal blade.None.flagstaff hill, warrnambool, shipwrecked-coast, flagstaff-hill, flagstaff-hill-maritime-museum, maritime-museum, shipwreck-coast, flagstaff-hill-maritime-village, knife, kitchen equipment, dining

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 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

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

Inspected by Joanna Freslov, archaeologist 2.6.22008. Grinding stones are slabs of stone that Aboriginal people used to grind and crush different materials. Bulbs, berries, seeds, insects and many other things were ground between a large lower stone and a smaller upper stone. This is the lower stone.Large grinding stones such as this one were designed to be left at a camp site for use the next time the group moved there. Smaller grinding stones were carried between sites. Grinding stones were not abandoned when they became worn and smooth through use. The stone would simply be roughened again so it was once again suitable for its function. This is an example of a food preparation utensil used by the Early Indigenous people of Eastern Australia.A large flat rock with grind hole in top. Rock has split. gridstone aboriginal stone-artefact

This is a cookbook of family recipes and promotes products available for purchase at that time. The products include Kandy Koola, Nestle, Usher’s Whiskey and O.K. Kandy Koola ran an advertisement in the West Gippsland Gazette on 2 May 1911 promoting its tea as perfect for a picnic. The text reads “Picnicking. All as hungry as hunters – made a fire of small twigs – put on our billy of fresh spring water – and waited. Soon bubble, bubble, bubble and the billy boiled. In goes the pure Kandy-Koola Tea. Tea! Tea is not the word – it tasted like nectar! One cup, two cups, three cups – then had to make a fresh billy full. Lazed away the rest of the day sipping our Kandy Koola and chatting. How good indeed! “All grocers sell Kandy Koola Tea. It is pure leaf, selected and blended with the greatest care and skill. Ask your grocer for Kandy Koola . Sold in three grades, i.e. red, blue and green packets” A copy of this cookery book is in the Monash University Library’s Rare Books Collection and has a cover with red printing on a cream background. The price stamp on the corner of the cover is “One Shilling” and is under an image of a crown. The book has 71 pages. It is listed as being published in Melbourne, 1898. The comment given is “This is an early example of an Australian cookbook printed as a product promotion, ‘published by the proprietors of Kandy Koola Tea for presentation to the ladies of Victoria, with compliments.’ “ Flagstaff Hill also has a green Kandy Koola Tea tin in our Collection This Kandy Koola Cookery Book is an example of the recipes, foods, manufacturers, advertisements available and used in the late 19th century in Australia’s colonial times. Food types, preparation and cooking methods show those available to housewives in those times.Book, cookbook, The Kandy Koola Cookery Book and Housewife’s Companion. Small book, pages bound with staples, contained in a black card cover (original outer covers is missing). Pages start at number 11, which is an advertisement for Kandy Koola Tea. The book includes a wide variety of recipes promoting products of Kandy Koola, Nestle, Usher’s Whiskey and O.K. There are pages of line drawings of a ‘Chinese Tea Plantation’ and ‘Natural Bridge in Virginia U.S.A.’ Advertisements include a drawing of a kangaroo. flagstaff hill, warrnambool, shipwrecked coast, flagstaff hill maritime museum, maritime museum, shipwreck coast, flagstaff hill maritime village, great ocean road, cookery book, cookbook, australian cookbook, 19th century cookbook, colonial cookbook, domestic, book, promotional cookbook, o.k. preserves manufacturer, nestle, usher’s whiskey, image of chinese tea plantation, image of natural bridge in virginia u.s.a., cook book, kandy koola cookery book

This tin once contained McKenzie’s baking powder, a cooking ingredient. It was donated with other similar tins that were used by the donor’s mother who was married in 1932. It those times in Australia all manner of household items, including food and drink, were sold by hawkers (salesmen) who travelled from door to door in both suburban and rural areas. The donor remembered the bicarb soda tin on her mother’s pantry shelf. The McKenzie’s Baking Powder label adds the information that the ingredients were “Prepared with Aerophos, Regd. Trade Mark, the finest raising ingredient. A product of Albright & Wilson, Australia Pty. Ltd.” It also says that it “Excels all others in use”. The Australian family business, McKenzie’s Foods, began in Melbourne in 1852 and continues today, now run be the fifth generation of descendants from the original owners. Its baking and cookery products are well recognised by Australians. This tin originates in the early 1900s from an Australian company that is now managed by fifth generation descendants of the original family after its inception in 1852. The tin increases in significance for its use as a recognised object found in many Australian kitchens since early days. It gives a snapshot into domestic life and social norms of the pre and post war period in Melbourne The tin is significant for its association with a local family in the 1930s for the preparation of family meals. Tin container, cylindrical, with cream paper label with gold highlights, motif and text. Used for selling McKenzie’s Excelsior baking powder. Container has push-on lid. Quantity of 1/2 LB. NETT. Made in Australia by Jas. F. McKenzie & Co. Pty Ltd. Text includes “JAS. F. McKENZIE & CO. PTY. LTD. / AUSTRALIA“ “McKENZIE’S EXCELSIOR / BAKING POWDER”. Motif: man’s portrait within oval frame with wheat sheaf border, placed below figures of sun, moon and stars. Information and instructions. flagstaff hill asset, baking powder tin, container, flagstaff hill museum, kitchen item, cookery, baking, grocery, mckenzie, rising agent, food container, flagstaff hill, warrnambool, shipwrecked coast, flagstaff hill maritime museum, maritime museum, shipwreck coast, flagstaff hill maritime village, great ocean road, tin, cooking ingredient, baking powder, mckenqie

This tin once contained Rawleigh's Allspice, a cooking ingredient. It was donated with other similar tins that were used by the donor’s mother who was married in 1932. It those times in Australia all manner of household items, including food and drink, were sold by hawkers (salesmen) who travelled from door to door in both suburban and rural areas. The donor remembered the tin on her mother’s pantry shelf. The Rawleigh Nutmegs label stated “Selected whole nutmegs not ground but granulated to preserve full strength and flavour.” The company had operated in Melbourne, Australia, and Wellington, New Zealand. W.T. Rawleigh & Co. was established by William Rawleigh in America in 1889 and later expanded into Australia. The company made a variety of household products in a factory in Collins Place, Melbourne, between 1930 and 1935. It specialised in medicines and remedies, food additives, cleaning products and toiletries. The company in Melbourne expanded into their factory in Dawson Street, Brunswick, in the mid-1930s. Independent salesmen, often referred to as ‘The Rawleigh’s man’, sold Rawleigh products door-to-door between the wars and after the Second World War in the Melbourne suburbs. Rayleigh’s products are still produced today. The tin is significant for its association with W.T Rawleigh, one of Melbourne’s strong growing manufacturers in period particularly between the World Wars. Rawleigh’s was, and still is, well known for its household and cleaning products, medicines, food additives and toiletries. The tin increases in significance for its use as a recognised object found in many Australian kitchens since early days. It gives a snapshot into domestic life and social norms of the pre and post war period in Melbourne The tin is significant for its association with a local family in the 1930s for the preparation of family meals. Rawleigh's rectangular Allspice spice tin, green, with directions for use on back and sides of container.Text “Rawleigh’s ALLSPICE” “The W.T. RAWLEIGH Co. Ltd.” “MELGOURNE / AUSTRALIA” “WELLINGTON / NEW ZEALAND” Motif: Man’s portrait in a circle. Other text includes information about spices.flagstaff hill museum, container, spice container, rawleigh company, tin container, kitchen item, tin, cooking ingredient, food container, grocery, allspice, rawleigh co.

This tin once contained Rayleigh's Nutmegs, a cooking ingredient. It was donated with other similar tins that were used by the donor’s mother who was married in 1932. It those times in Australia all manner of household items, including food and drink, were sold by hawkers (salesmen) who travelled from door to door in both suburban and rural areas. The donor remembered the tin on her mother’s pantry shelf. The Rawleigh Nutmegs label stated “Selected whole nutmegs not ground but granulated to preserve full strength and flavour.” The company had operated in Melbourne, Australia, and Wellington, New Zealand. W.T. Rawleigh & Co. was established by William Rawleigh in America in 1889 and later expanded into Australia. The company made a variety of household products in a factory in Collins Place, Melbourne, between 1930 and 1935. It specialised in medicines and remedies, food additives, cleaning products and toiletries. The company in Melbourne expanded into their factory in Dawson Street, Brunswick, in the mid-1930s. Independent salesmen, often referred to as ‘The Rawleigh’s man’, sold Rawleigh products door-to-door between the wars and after the Second World War in the Melbourne suburbs. Rayleigh’s products are still produced today. The tin is significant for its association with W.T Rawleigh, one of Melbourne’s strong growing manufacturers in period particularly between the World Wars. Rawleigh’s was, and still is, well known for its household and cleaning products, medicines, food additives and toiletries. The tin increases in significance for its use as a recognised object found in many Australian kitchens since early days. It gives a snapshot into domestic life and social norms of the pre and post war period in Melbourne The tin is significant for its association with a local family in the 1930s for the preparation of family meals. Rawleigh spice tin, rectangular, tall, used for storing Rawleigh's nutmeg. Tin has a flip-top lid, is coloured gold and comes with directions for use on front, back and sides of container.Text includes “W.T. RAWLEIGH Co. Ltd.”, “MELBOURNE / AUSTRALIA”, WELLINGTON / NEW ZEALAND” “Rawleigh’s / NUTMEGS” Motif: man’s portrait in a circle. Other text includes information about spices.tin container, flagstaff hill, warrnambool, shipwrecked coast, flagstaff hill maritime museum, maritime museum, shipwreck coast, flagstaff hill maritime village, great ocean road, food container, tin, kitchen item, container, cooking ingredient, grocery, spice container, nutmeg, rawleigh co.

This tin once contained McKenzie’s baking powder, a cooking ingredient. It was donated with other similar tins that were used by the donor’s mother who was married in 1932. It those times in Australia all manner of household items, including food and drink, were sold by hawkers (salesmen) who travelled from door to door in both suburban and rural areas. The donor remembered the bicarb soda tin on her mother’s pantry shelf. The McKenzie’s Baking Powder label adds the information that the ingredients were “Prepared with Aerophos, Regd. Trade Mark, the finest raising ingredient. A product of Albright & Wilson, Australia Pty. Ltd.” It also says that it “Excels all others in use”. The company began in Melbourne in 1852 and continues today, now run be the fifth generation of descendants from the original owners. This tin originates in the early 1900s from an Australian company that is now managed by fifth generation descendants of the original family after its inception in 1852. The tin increases in significance for its use as a recognised object found in many Australian kitchens since early days. It gives a snapshot into domestic life and social norms of the pre and post war period in Melbourne The tin is significant for its association with a local family in the 1930s for the preparation of family meals. Tin container, cylindrical, with cream and green paper label with gold highlights, motif and text. Used for selling McKenzie’s Excelsior baking powder. Container has push-on lid. Quantity of 1LB. NET. Made in Australia by McKenzie Ltd.Text includes “CLIFFORD LOVE, McKENZIE PTY. LTD.” “McKENZIE’S EXCELSIOR / BAKING POWDER”. Motif: man’s portrait within oval frame with wheat sheaf border, placed below figures of sun, moon and stars. Information and instructions. flagstaff hill asset, baking powder tin, container, flagstaff hill museum, kitchen item, cooking ingredients, flagstaff hill, warrnambool, shipwrecked coast, flagstaff hill maritime museum, maritime museum, shipwreck coast, flagstaff hill maritime village, great ocean road, tin, cooking ingredient, food container, grocery, cookery, rising agent, baking powder, mckenzie, mckenzie foods

This meat mincer was a common kitchen utensil used by housewives for the preparation of meat when cooking food for their familiesA 'Universal' steel, meat mincer with clamp to attach to table or bench, funnel top, and an adjustable screw - to cut meat - that is operated by a steel crank with a wooden handle.Front ; 2 'Universal' Crank arm : L.F&C. NEW BRITAIN, CONN, USAearly settlers, pioneers, market gardeners, moorabbin, bentleigh, housewives, home cooking, meat preparation, thatcher frank, l f & c pty ltd conneticut, butchers

Longmore’s was a manufacturing chemical pharmacy of many over-the-counter preparations, including Sulphur Hair Restorer, Strengthening Tonic, Blood and Liver Pills, Asthmacur (for asthma) and Hoyle’s Miraculous Oil (for miracles unknown), He was a native of New South Wales, but his father, Mr. Joseph Longmore settled in Melbourne in the late 1850s. Mr Longmore was educated at the Melbourne Grammar School, and leaving early, he studied and qualified as a chemist. Argus “12 October 1921, Mr. Francis Longmore, chemist of Bourke Street was at his business on Saturday but he had a chill which developed into pneumonia, and he died yesterday morning. The funeral will leave from his residence Wontravell, Gower Street, Kensington. He was a widower, his wife having died a year ago and he leaves a grownup family of 2 sons and 6 daughters. Carlisle Francis Longmore and his certificate number as a pharmacist was No. 1440; he qualified as a pharmacist at his final exam in Victoria on 11 September 1905. He had three pharmacies in addition to the address on the covers, one on the corner of Flinders and King Streets, Melbourne, one at 130 Bourke Street East and one Brunswick Street, North Fitzroy. He also had another sideline in addition to his pharmaceuticals and this was White Crow Jelly Crystals made at his Food Products division in Melbourne A cardboard cylindrical container with a lift-off lid for 'Longmores Asthmapulv'.Lid ASTHMAPULV. Around Lid ASTHMAPULV /FOR / ASTHMA Relieves/ ASTHMA / HAY FEVER / BRONCHITIS / ASTHMAPULV / "This preparation contains......... labelled Poison" / Approx. Contents 3 1/2 oz. / LONGMORES / 361 Bourke Street / MELBOURNE / For Inhalation Only / DIRECTIONS ................ / Invaluable in severe cases of Asthma. ......... / (Patent Medicine) Act 1942........* pharmacy, medicines, longmore c.. francis, longmore joseph, asthma, hospitals, nursing, containers, moorabbin, bentleigh, cheltenham, melbourne

At the time when this shortbread / butter stamp block was used, rural dairies and larger properties who manufactured their own butter used butter stamps blocks for identifying the source of the butter or for decoration.. The patterns stamped into the warmed butter provided for a range of decorative visual enhancement to the "plain" and "boring" straight leveled normal butter surface. Although the wooden surfaces could be hard to keep clean commercial usage would have been limited and eventually replaced by a non porous and hygienically cleaner material. Greater hygiene controls where introduced. from the late 1940s on. These controls were the result of high infectious illnesses due to contaminated milk and dairy handling methods.This shortbread / butter stamp was used by a Kiewa Valley dairy and it presents what the domestic butter beautification processes were available during the mid to latter 1900s was. Their was a pride by rural properties in their produce and its by-products.This shortbread / butter stamp is made from wood, round and fashioned from a flat bed to a dome top. The top has a round moulded hole with screw indentations for fastening a pressure pole. The pattern on the face of the stamp is of an eleven petalled flower pattern around a small circular flower head. Both the head and petals have indentations which are will produce raised points in the pressed butter. Enclosing the flower pattern is a pattern which when pressed against the butter would produce small ridges radiating outward.On the dome stamped in black ink "T. & W. Davies"butter stamp, domestic butter blocks, domestic food preparations., shortbread, stamp, dairy, butter

These seal skin straps and webbing were introduced into the Victorian Alps by European engineers, conducting survey work for the SEC Hydro scheme in the late 1930s. This period in time produced many immigrants from a war torn Europe with highly developed technical skills. Many of these immigrants provided articles that were well suited to the alpine regions of Australia, ones they used in their homelands. These were times when the home grown cultures of the Anglo Saxon heritage of the earlier settlers within the Kiewa Valley became interwoven with the various European cultures and this formed, what in later years became the beginning of the Australian multi-cultural society. The Kiewa Valley and its surrounding regions where the major rural areas which did not progress in a so typical Aussie "dinky-di", "she'll be right" fashion. The European influence was however not too strong, so as to obliterate the flavour of the home grown rural society.The major populated sections of the upper Kiewa Valley and the Alpine regions were accelerated by the SEC Hydro Development which brought into the slow growing rural regions a quasi multi ethnic society, however this was only noticeable up to the time when the final Power Station was commissioned in the 1960s. The slight variations to the typical Australian rural settlements of the time were in some food preparations, winter apparel such as these seal skin straps and soles and "langlauf" (cross-country skis). The sealskins were sewn so that their grain ran from front to back thereby allowing the skins to grip going up hill and glide going downhill.The gardens and varieties of flowering shrubs and trees where also more in line with traditional European "outdoor" settings. Seal skin sewn onto one side of a strap of webbing. There is a webbing loop on the front that slips over a small point at the front of the ski. There is a webbing strap attached to the back of the seal skin sole coming over the back of ski that clips metal fasteners onto a loop of webbing behind the ski boot. alpine sports, snow skis, winter clothing, mount bogong recreational activities, snow sports

Photos include: Log building which the students constructed and used as a co-operative shop, Primary Class, Science class outside their classroom, Government meeting held in the outdoor theatre, Janet and Lawrence Nield. "Koornung School, Warrandyte was established by Clive and Janet Blake Nield in 1939, after they had visited progressive schools in Europe and America. They believed children should be given freedom to grow while learning to accept responsibility; that school should be a miniature democracy and education not a preparation for life but experience of life itself. A government of children and all staff (whatever their jobs in the school) met regularly, made the rules and dealt out punishment for breaking them. The few rules set down by staff related to health and safety, for instance, no pupils were allowed to go into the river without supervision. The school could not have been started at a worse time. Food rationing and coupons, petrol shortages and men at war limiting teaching staff made difficulties. It was an expensive school to run. Financial difficulties became more serious and eventually the school had to close in 1946. Efforts by the children and a Board of Management of notable people failed to save it. Janet Nield (M.A., Dip Ed.) was an inspired teacher of history. She was one of the few women at Melbourne University at that time to gain a Masters degree in history. The Nields left Melbourne to live in Sydney, Clive to work at Sydney University in lecturing in Education and particularly interested in Colombo Plan students. Janet devoted herself to children as a Lay Analyst. She was awarded the title of Training Analyst by a meeting of international psychoanalysts in Europe. - Pat Scott (Mrs Wynne Scott), a former member of staff at Koornung School Collection of five black and white photographs a, letter and descriptive material relating to Koornong School, Warrandyte showing various teachers and students and Connie and Alec Smith's studio.schools, koornong, warrandyte, danila vassilieff, lorna carter, adrian rawlins, teachers, janet nield, clive nield

Allen & Hanburys was founded in 1715 in Old Plough Court, Lombard Street, London, by Silvanus Bevan, a Welshman, apothecary, and a Quaker. Bevan and his brother, Timothy, who became his partner and later succeeded him, were known for their just dealings and the integrity and quality of their drugs. The company grew into a respected pharmaceutical center and had established a strong reputation with American doctors by the late 18th century. William Allen, FRS, also a Quaker, and well-known scientist, joined the firm in 1792 and rose quickly to become the dominant personality. His second wife was a member of the Hanbury family who had produced several learned scientists. On Allen's death, the Hanbury family assumed control of the company. The growth of the company was continuous, but it was in the second part of the 19th century that developments on a large scale took place. Factories were built at Ware, Hertfordshire, and Bethnal Green in East London. The factory at Ware specialised in infants' foods, dietetic products, medicated pastilles, malt preparations as well as galenical preparations, beginning production in 1892. The brands included Allenburys Nº1 and Nº2 foods (essentially milk foods for babies up to six months), and Allenburys Nº 3 (malted farinaceous food, six months and older). Allenburys Rusks was a suitable first solid food for infants. Allenburys claimed to be pioneers in Great Britain in the production of pastilles, and thus the Ware factory also produced Allenburys Glycerine and Black Currant Pastilles, amongst another 80 different kinds of medicated and crystallised pastilles. Allen and Hanburys were one of the first manufacturers of cod liver oil in Great Britain, and owned factories in the Lofoten Islands (Norway) as well as at Hull and Aberdeen taking cod directly from the North Sea. The Bethnal Green factory carried much of the administrative and scientific side of the business, which included research, analytical control, chemistry, pharmacy, and pharmacology. In this plant, galenical preparations, pills, tablets, capsules, and other classes of pharmaceutical and medical goods were prepared. The company had overseas branches in Lindsay, Ontario, Durban, India, Shanghai, Australia, and Buenos Aires, and agencies in many other countries. The company address was for many years at 37 Lombard Street, London EC. Allen and Hanburys Ltd were absorbed by Glaxo Laboratories in 1958 under the name Glaxo Smith Kline, the company, used the Allen and Hanburys name for the specialist respiratory division until it was phased out in 2013.An early baby feeding bottle was made by the Allen & Hanburys company between 1891 to around 1920. The item is significant as it was used to feed babies the new manufactured baby milk formula's made by Allen & Hanburys that were gaining in popularity towards the end of the Victorian era.Baby feeding bottle clear glass curved with flat bottom and measuring scale, teat opening at one end and filling hole without stopper at the other end.Allenburys Feeder AD 1715warrnambool, shipwrecked-coast, flagstaff-hill, flagstaff-hill-maritime-museum, maritime-museum, shipwreck-coast, flagstaff-hill-maritime-village, baby feeding bottle, bottle, domestic object

For about 40 years the corner of Hargraves and Williamson Streets in Bendigo in rural Victoria had been known for its arresting aroma. From a hole in a window wafted the smell of Gillies Brothers' meat pies.The Gillies window, along with the nearby Shamrock Hotel, ANZ Bank and Post Office, was one of the delights of Bendigo and proof that mass-produced food can still be delicious. Gillies went from strength to strength, surviving listing on the second board and a handover to a younger generation of managers.Gillies had three factories, 10 shops in rural Victoria and Melbourne. Les Gillies, one of three brothers who founded the baking business after the difficult drought years preceding 1950, admits that the company has not always been run along the most modern business methods. Change began with the preparation of a business plan subsidised by the Victorian Department of Industry, Technology and Resources in 1974. Prepared by Cruickshanks, the plan formed the basis of the company's float on the second board. Capital expanded to $4.4 million. In 1988, a second plan was produced by Chris Mason and Associates covering business, marketing, computer utilisation and human resources. This factory for Gillies pies originally opened in the 1950s, but has sadly been closed and abandoned since about 2006.CD Gillies History Photos containig 11 photos of shops, staff and factories in Bendigo.bendigo, business, gillies bros, gillies pies

Feeding bottles of this shape were on sale from 1900 for about 40 years. The Allenbury feeder devised by Allen & Hanburys, U.K. was the first of this type. They were easier to clean and the mild flow was easier to regulate. Source: Kevill-Davies, Sally. "Yesterday's Children: The Antiques and History of Childcare" Mellin's Food was a company which produced patent milk solids and cereal preparations from c1860s. English food chemist Gustav Mellin developed an infant food formula in the late 1860s, dubbed Mellin's Food, which became the most widely used mass produced food at this time. Source: Andrew Smith (2013). "Baby Food". The Oxford Encyclopedia of Food and Drink in America. ISBN 9780199734962. Glass feeding bottle. Bottle is loosely boat shaped with flat base, and neck and openings at either end. There is a small flattened area on the base to allow the bottle to balance. Writing embossed into bottle reads 'MELLIN'S FOOD' and 'TABLE SPOONS'. Graduated markings for months of age and tablespoons. Visible join seams on bottle.infant feeding, infant care

A field ration, combat ration or ration pack is a canned or pre-packaged meal, easily prepared and eaten, transported by military troops on the battlefield. They are distinguished from regular military rations by virtue of being designed for minimal preparation in the field, using canned, pre-cooked or freeze-dried foods, powdered beverage mixes and concentrated food bars, as well as for long shelf life.Australian Defence Force Combat Ration pack for one man. Contains 30 items: tomato soup, processed cheddar cheese, blackberry fruits spread, sweetened condensed milk, cream cracker buscuits, scotch finger biscuits, instant coffee x2, chocolate drinking powder, sugar x8, mixed berry beverage powder, Cottee's cordial powder, tropical fruit grains, salt, pepper, sweet chilli sauce, tabasco sauce, arrowmint chewing gum, tangerine lemon lollies, toothpicks, scourer, napkins, bottle opener.Australian Defence Force Combat Ration (One Man) contents list.ration pack, australian army ration pack

A field ration, combat ration or ration pack is a canned or pre-packaged meal, easily prepared and eaten, transported by military troops on the battlefield. They are distinguished from regular military rations by virtue of being designed for minimal preparation in the field, using canned, pre-cooked or freeze-dried foods, powdered beverage mixes and concentrated food bars, as well as for long shelf life.Most armies in the world today now field some form of pre-packaged combat ration, suitably tailored to meet national or ethnic tastes.AMF Emergency Ration Pack ContainerOn front: To open pull ring this way. Retain portion for handling contents when cooked. Gadden container On back: AMF Emergency Ration. To be consumed only when no other rations of any kind are procurable. Consumption of this ration must be reported at first opportunity. Instructions for use are printed under cover of container and also on paper slip within can. Gadden container.ration, container, food, ring pull, emergency

In 1945 the Reverend Harry Griffiths, who worked for the Methodist Inland Mission in Alice Springs, saw the need for a boarding facility for children of families living in remote areas in Central Australia who needed access to schools. He and his wife established Griffiths House, on a site in the town centre, and for many years it became home for students from all over the Outback, including many young Aboriginal people. In the late 1950's the Rev Fred McKay, successor to the Rev John Flynn as Superintendent of the Australian Inland Mission, lobbied the United Church in the Northern Territory to build and expand on this important start. Together the Presbyterian, Methodist and Congregational churches embarked on a missionary venture to develop St Philip's College - a new, larger residential hostel which would one day become a full boarding school. An ideal site - 22 acres of bush at the junction of the Charles and Todd Rivers and backing on to the Telegraph Station National Park - was secured and after six years of planning, construction began in 1964. Fred McKay led the legendary work parties comprised of volunteers from all over Australia who travelled to Alice Springs, paying their own way and volunteering their expertise, time and labour, to turn a dream into a reality. This fantastic tradition continues today, with work parties arriving each mid-year holiday. On 13 February 1965 the first boarders moved in to St Philip's College. For the first 24 years, therefore, St Philip's College operated as a residential hostel only. The College’s ninth Headmaster, Mr Christopher Tudor, arrived in 1986. He and the Council Chairman, Mrs Jan Heaslip, judged that the time was right to complete the original plan to turn St Philip’s College into a fully fledged independent boarding/day school, serving not only “bush” families, but also the growing population of Alice Springs. The then College Council embraced the idea and three years of frantic, determined preparation and planning commenced, culminating in an extensive $2 million building program in 1988. To this day there continues to be further development with the new landscaping underway near The Minnamurra Hall, Reception and Rivergum Cafe, plus the recent completion of the Science & Food Technology building and the new Rivergum Cafe.Head & Shoulders of Chris Eldridgest. philip's college, tudor, chris, eldridge, chris

In 1945 the Reverend Harry Griffiths, who worked for the Methodist Inland Mission in Alice Springs, saw the need for a boarding facility for children of families living in remote areas in Central Australia who needed access to schools. He and his wife established Griffiths House, on a site in the town centre, and for many years it became home for students from all over the Outback, including many young Aboriginal people. In the late 1950's the Rev Fred McKay, successor to the Rev John Flynn as Superintendent of the Australian Inland Mission, lobbied the United Church in the Northern Territory to build and expand on this important start. Together the Presbyterian, Methodist and Congregational churches embarked on a missionary venture to develop St Philip's College - a new, larger residential hostel which would one day become a full boarding school. An ideal site - 22 acres of bush at the junction of the Charles and Todd Rivers and backing on to the Telegraph Station National Park - was secured and after six years of planning, construction began in 1964. Fred McKay led the legendary work parties comprised of volunteers from all over Australia who travelled to Alice Springs, paying their own way and volunteering their expertise, time and labour, to turn a dream into a reality. This fantastic tradition continues today, with work parties arriving each mid-year holiday. On 13 February 1965 the first boarders moved in to St Philip's College. For the first 24 years, therefore, St Philip's College operated as a residential hostel only. The College’s ninth Headmaster, Mr Christopher Tudor, arrived in 1986. He and the Council Chairman, Mrs Jan Heaslip, judged that the time was right to complete the original plan to turn St Philip’s College into a fully fledged independent boarding/day school, serving not only “bush” families, but also the growing population of Alice Springs. The then College Council embraced the idea and three years of frantic, determined preparation and planning commenced, culminating in an extensive $2 million building program in 1988. To this day there continues to be further development with the new landscaping underway near The Minnamurra Hall, Reception and Rivergum Cafe, plus the recent completion of the Science & Food Technology building and the new Rivergum Cafe.Head & Shoulders of Chris Tudor.st. philip's college, tudor, chris, eldridge, chris

In 1945 the Reverend Harry Griffiths, who worked for the Methodist Inland Mission in Alice Springs, saw the need for a boarding facility for children of families living in remote areas in Central Australia who needed access to schools. He and his wife established Griffiths House, on a site in the town centre, and for many years it became home for students from all over the Outback, including many young Aboriginal people. In the late 1950's the Rev Fred McKay, successor to the Rev John Flynn as Superintendent of the Australian Inland Mission, lobbied the United Church in the Northern Territory to build and expand on this important start. Together the Presbyterian, Methodist and Congregational churches embarked on a missionary venture to develop St Philip's College - a new, larger residential hostel which would one day become a full boarding school. An ideal site - 22 acres of bush at the junction of the Charles and Todd Rivers and backing on to the Telegraph Station National Park - was secured and after six years of planning, construction began in 1964. Fred McKay led the legendary work parties comprised of volunteers from all over Australia who travelled to Alice Springs, paying their own way and volunteering their expertise, time and labour, to turn a dream into a reality. This fantastic tradition continues today, with work parties arriving each mid-year holiday. On 13 February 1965 the first boarders moved in to St Philip's College. For the first 24 years, therefore, St Philip's College operated as a residential hostel only. The College’s ninth Headmaster, Mr Christopher Tudor, arrived in 1986. He and the Council Chairman, Mrs Jan Heaslip, judged that the time was right to complete the original plan to turn St Philip’s College into a fully fledged independent boarding/day school, serving not only “bush” families, but also the growing population of Alice Springs. The then College Council embraced the idea and three years of frantic, determined preparation and planning commenced, culminating in an extensive $2 million building program in 1988. To this day there continues to be further development with the new landscaping underway near The Minnamurra Hall, Reception and Rivergum Cafe, plus the recent completion of the Science & Food Technology building and the new Rivergum Cafe.Tudor and Eldridge in conversation with the College in the background.st. philip's college, tudor, chris, eldridge, chris

Purchased by Susan Barnett in preparation for the Red Cross exhibition "Being There"Plastic coated cardboard badge for Red Cross Prisoner of War appeal for food parcels. Depicts foodstuffs and a red cross. Illustrations line drawings in black, black lettering with red decoration. Black lettering on neutral background."PRISONER OF WAR / APPEAL / SOUP / SUGAR / 1 LB / JAM / GINGER NUTS / BARLEY SUGAR / HELP SEND FOOD PARCELS"red cross, badge, wars, prisoners of war, soldiers, fundraising, george evans collection

The book of recipes was compiled by Don Dunstan who apart from politics was also active in the fields of art, drama, poetry. This is evident in the history of the dishes he describes. Their origin,the herbs used and the method of preparation,and presentationThe drawings and illustrations are by Robert Ingpen a well known artistIllustrated cook book by Don Dunstan.The book is 25 cm by 19 cm and has a fixture on the cover of Don Dunstan using a wok.There is a red tea pot,a ladle,a fork & spoon hanging on hooks attached to a red brick wallfood technology, bakery

Black and white photograph of the Meals on Wheels kitchen at the Silver Grove Citizens Club, Blackburn. Man at table which is covered in pre-packed food containers. 1994. Meals are now supplied by a contractor and the kitchen at the centre is no longer used for meal preparation. (2011)silver grove citizens club, meals on wheels, silver grove, nunawading