BHS CollectionSoftcover book with coloured photograph of a large domestic fireplace with various cooking implements. Contains 32 pages of black and white photographs and diagrams of items used in the home from the Middle Ages to the Victorian Era.Jacqueline Fearndomestic equipment, cooking utensils, cooking methods, home appliances, laundry, lighting, eating utensils

Contents: p.1-3; Origins, arrival in Australia; p.4-9; How they lived - camp sites, dating (including carbon dating); p.10-27; Physical appearance, skin colour, hair, clothing, body ornaments, cicatrization; exchange system, distribution of food, marriage &? sexual relations; the tribe - structure, relationship to land, territory, gives map showing locations of tribes, New South Wales, Victoria &? eastern South Australia, leadership, government, division of labour, status of women, estimated population at white settlement, density of population (Victoria); p.28-31; Language - names &? naming, reproduces Wembawemba vocabulary, notes use of secret languages, gives 12 rules for pronounciation; p.32-53; Religion, spirit beliefs, totemism, moieties, phratries, marriage rules; mythology, gives eaglehawk &? crow myth from Lake Victoria &? other myths illustrating origins of fire &? natural rock formations, mythical beasts (Bunyip, Mindie), stellar beliefs; magic, medicine men, powers, native remedies for sickness, describes ceremony held in Melbourne, 1847 to avert evil, sorcery, pointing bone, love magic, rain makers; messengers, appearance, etiquette, message sticks; p.54-71; Rock art, motifs, colours, decorative art, engraving of utensils, rock engravings, manufacture &? use of pigments, engraving techniques; trade system, objects bartered, meeting places for trade (Victoria), map shows possible routes (south east Australia); corroborees, purpose, body ornaments &? decorations, musical instruments; p.72-93; Ceremonial life, marriage, punishment for infidelity, birth, childhood, games &? amusements, initiation, etiquette of visiting tribes, details of ceremony, womens role, earth figures &? ground designs, bull roarers, female puberty ceremonies; p.94-133; Shelters, fire making, cooking, construction of canoes, wooden implements, use of reeds, animal skins &? sinews, shells; stone tools, cylindro conical stones, scrapers, knives &? microliths; hunting weapons, spear, other methods pits, nets; fishing methods &? spears, traps; food sharing, womens responsibilities for collecting, digging stick, cooking methods, insect foods, plant foods, water resources; manufacture &? use of spears, spear throwers, shields, clubs, boomerangs; inter- &? intratribal fighting; p.134-147; Death, disposal of body - eating of the dead, burial, cremation, platform exposure, dendroglyphs (N.S.W.), Aboriginal burial grounds (Darling &? Murray Rivers), mourning, widowhood, kopi caps (N.S.W.), causes of death, inquest ceremonies, revenge expedition, after death beliefs; p.148-157; The end of the tribes white settlement &? its impact on Aboriginal life, friction between natives &? settlers, establishment of Protectorates; copiously illustrated throughout.maps, b&w illustrations, b&w photographswemba wemba, murray river, darling river, lake victoria

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 cookery book was produced in 2014 as a school fundraiser. It was purchased at Allansford Cheese World in January 2015 for $15. Allansford school was established as a National School in 1856 on land reserved for the purpose by John McMahon Allan. It comprised two sandstone classrooms -one for boys and one for girls -with an attached pise teacher's residence. In 1872 when the Victorian Education Department was set up existing schools were listed in alphabetical order and given a number. Allansford State School was No.3. The school was enlarged in the late 1800s and again in the early 1920s. In 1994 following the amalgamation of the Allansford, Allans Forest and Naringal schools a new school was built which adjoined the existing buildings. The old buildings were refurbished as administration and staff facilities. John McMahon Allan settled in the area in 1839 with his brother William Osborne Allan. They were the sons of David Allan, Deputy Commissary General during Macquarie's term of government. The brothers divided the station with William retaining the Allandale portion and John naming his portion Tooram. John McMahon Allan was president of the early district Roads Board. In an attempt to recoup some of the heavy losses due to the disastrous Bateman fire of 1854 John subdivided a portion of Tooram at the Hopkins River crossing known as Allans ford. A school reserve was included in this subdivision. Source: McLeod, Graeme & Barbara. Allansford 1855-2006This book has social and historical interest and significance as it is connected to a local school. It provides a snapshot of food and cooking methods in the early 21st cebturyCookery book with full colour cover featuring 8 photographs and drawings of the Allansford Primary School surrounds and pupil activities on. The images are 'stitched' together with a white zig-zag diamond pattern as if a quilt. The foldout cover has an image of the school's centenary memorial gates and a brief history of the school. Inside the foldout are images of the pupils in each of the school's four team houses. The foldout back cover has full colour images of pupils performing at the school concert. A white strip noting 'our values' is included on the inside back cover foldout. Soft cover, 112 pages.allansford school, a ton of class, allansford primary school, a ton of class recipe book

Pamphlets enclosed are old eg. when flourless recipes were a novelty, when Victa lawnmowers and steam irons were new and when bottling fruit was done using Fowler's bottling kits. Families in the Kiewa Valley cooked at home as access to eating out wasn't available locally. Items that made living easier were becoming more common.Orange plastic with clear front cover with 7 clear sleeves / pages including books. Includes: Butterless Recipes booklet; Recipe book with missing pages; Cakes, Buns and Biscuits 1956 book; Steam Iron & Victa 2-stroke pamphlets; Gas Home Service Recipes; Victa Mower catalogue; Fowler's method of Bottling Fruits and Vegetables book.kiewa valley, cooking, ironing, mowing

A selection of Christmas recipes. The Gas Cookery Service was a division of the Gas and Fuel Corporation, whose role was to publicise cookery methods and recipes, and organise cooking classes at its Flinders Street Melbourne headquarters. The building was demolished and the site used for the Federation Square complexPrinted in black, red and green both sides on white paperrecipes, christmas

Although these scales cannot be identified against a historical period of Australian development they are therefore placed in a time frame when commercial markings from manufacurers were not important enough to have domestic kitchen items labeled. These cast iron scales were made for domestic and possibly rural areas and not for cities where demand for known branded utensils was more an issue. These scales are very "basic" and not to the level of weighing detail that commercial scales had to be at. These scales do not show any visible markers for accurate measurement. The "near enough is good enough" principle can be related to these scales.These scales are significant as they identify one of the basic preparation items for the weighing of foodstuff before the televising of "cooking" shows (1960s onward). The meals for which quantity measurements are required for domestic cooking is not exact however the use of cup measurements for large dishes is tedious and these scales offer the capacity for a larger mixture and an easier method for the "cook". As the need for accurate measurements of ingrediants for rural domestic meals has in the past been not been critical the requirement of accuracy that these scales do not provide is of no consequence. Domestic kitchens in the Kiewa Valley and the type of meals produced would not have required the accuracy of ingrediants that "modern " international cuisines of the later 1900's require. These kitchen scale were used whenrecipes had the terms "pinch, dollop, squidge and smidgen" were about as accurate as most recipes needed to be.Black cast iron, medium weighing scales, with a two arm cradle. On one side of the cradle is a two half circle holding frame for the retention of the metal container scoop. This light weight steel scoop/dish allows for the weighing of loose grain or similar type material to be contained and held in place for establish its saleable contents. On the other side of the weighing cradle is a flat circular platform to hold various metal disc. All the disks used on this platform have their weight stamped on them. When the produced filled in the scoop balances with the metal weight on the opposite end of the balance match (visual horizontal appraisal) the appropriate quantity required is obtained. This scale does not have any visual markings on the arms to identify a true balance. It is therefore reasonable to assume that these scales were for domestic use only and not for commercial transactions. There are two weights that are useable with these scales, one is stamped "1 lB"(pound) and one stamped "1" and both are made as a solid round piece of cast metal.The smaller disc has a "1 lb" moulded and pressed form within a marked inner circle and a mouled ridge outer circle enclosure. The other weight is slightly larger and has a moulded "1" located on the top within a raised circular edge.domestic kitchen scales, weighing scales, metal scales

This nut roll tin was used in a period before 1959(when plastic containers started being used). It was a period when "home" cooking(desert & cakes) was the only method of having cakes and other pastry dishes in rural areas. The utensils available for this home cooking had to be strong and reliable and low maintenance. This nut roll can is very significant(in rural Australia) because it highlights a period in time when the majority of cakes and other pastry dishes were cooked in the family kitchen and not purchased from a shop. This was a period of self sufficiency especially in semi remote rural areas such as the Kiewa Valley. This was a time when cooking utensils were either made in Australia or imported from England or Europe. After World War II imports from the USA increased significantly and then followed by cheaper products from Asia.This cylindrical nut loaf tin(mild steel) has a removable lid and base. There are three retaining hooks which stop the spring steel "main body" from being condensed beyond the circumference of both top and bottom "lids" The tin is pliable enough to "open" up and allow the baked nut loaf to be removed.On the outside edge of each lid "NUT LOAF" and the opposite side "TIN"baking tins, kitchen utensils, tins

This cookery book was printed in the early 1960s for the purpose of obtaining the necessary funds for the construction of the Mount Beauty swimming pool. The advertisements within this book covers local traders of this time frame, for example, the Bogong Hotel which is no longer operational. the culinary measurements are in Imperial measures(pounds and ounces). The book has sections for continental dishes and sweets (Australian flavour), special dishes for Lent, cakes (farmhouse fruit cake), jams, marmalades (home made), marrow and apple chutney. Some of these recipes are early 20th Century related and in the 2000s are not sought after. The food "take away" lifestyle has been responsible for the demise of a lot of the recipes in this book. The swing away from home grown produce has been not only a lifestyle change but also the faster pace of living in rural areas. The specialisation and redefined development of the local produce store (previously provided everything the rural shopper needed) was a forced move due to larger and cheaper city born fresh food supermarkets. Although there are still some local produce store within the region these will in time vanish. This cookery book was produced just after Mount Beauty was released from an SEC "closed" community in 1961(see KVHS 0134) and the town then had to fend for itself. This book was compiled and produced because the town needed a swimming pool (which possible would have been provided had the SEC still been responsible). The book demonstrates the strong rural psyche of rallying together for the good of all and united for something which would be of benefit to all. The period 1961 to the 1970s was one of great change for Mount Beauty. The SEC protective cage was a blessing for some but a goal for others. The independence that was gained after the SEC left provided for a drastic "make over" in regards to the facilities provided for the "locals" and that for the tourists. An increase in tourist related industries such as snow skiing in winter, hang gliding and gliding, mountain bike rallies, bush walking and horse riding, all of which have supply outlets in the town, has provided a more cosmopolitan atmosphere. These activities and the greater interaction with populations outside of the region has reduced the "hermit" type feel of the town psyche.This recipe book consists of eighty nine pages in black and white print. It contains black and white sketches, recipes of local domestic cooks and advertisements covering local traders. The cover is approximately 280 g/m2 in weight and the pages are at 90 g/m2 in weight. The cover has a design in the style of Abstract Expressionism (period 1950-1960s) of identifiable (clock,jug,fruit,window) and abstract objects in tints of blue and shades of black. This was designed by Cheryl Ryder of the Mount Beauty High School, under supervision of Mr I Baker (Art Teacher)On the foreword(page two and page three) "Mt. Beauty Souvenir Cookery Book First Edition" . This foreword was presented by Rosa Kinnear, President, Ladies' Auxiliary 2nd copy - no inscriptionrecipe, cooking, food, domestic, kitchen, local history, comfort food, pioneer cleaning methods

Harriet Frances Wicken, 1847_ 1937 was a cookery lecturer and demonstrator in London and published her first book " Kingswood Cookery Book" in 1885. She migrated to Australia in 1886 and gave cookery classes at Warrnambool. Over the ensuing years she worked as a Technical Teacher in Sydney and published a number of books on cookery and domestic economy and housekeeping.The author is one of reknown in her field and spent a period of time in Warrnambool. The contents of the book show methods of cooking and typical fish dishes of the time.Small, hardcover book, cream with regency style pattern printed in grey. Spine bound in watermarked maroon. The title, "Fish Dainties by Mrs H Wicken," is written in dark green with gold capitals. Back cover is same colour but blank of any text. Written at the request of the Mutual Provedoring Company Limited 1891, Name MA Hawkins written in black ink. numbers, warrnambool, wicken, harriet wicken, fish recipes, kingswood cookery book, the australian home, cookery, mutual provedoring co.

Harriet Frances Wicken, 1847-1937 was a cookery lecturer and demonstrator in London and published her first book “Kingswood Cookery Book” in 1885. She migrated to Australia in 1886 and gave cookery classes at Warrnambool. Over the ensuing years she worked as a Technical Teacher in Sydney and published a number of books on cookery and domestic economy and housekeeping. The author is one of renown in her field and spent a period of time in Warrnambool. The contents of the book show methods of cooking and basic dishes of the time. Small 12 page booklet with pale green cover . Title in different text styles inside square patterned border. “Harrison typ ..Castlemaine” in small fine print at the bottom edgeJ. W. Harrison, Printer and stationer, Castlemaine. warrnambool, wicken, harriet wicken, kingswood cookery book, the australian home, cookery, j. w. harrison, castlemaine, fish dainties

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

A blowtorch or blowlamp is a fuel-burning tool used for applying flame and heat to various applications, usually metalworking. Early blowlamps used liquid fuel, carried in a refillable reservoir attached to the lamp. Modern blowtorches are mostly gas-fuelled. The blowlamp is of ancient origin and was used as a tool by gold and silversmiths. They began literally as a "blown lamp", a wick oil lamp with a mouth-blown tube alongside the flame. This type of lamp, with spirit fuel, continued to be in use for such small tasks into the late 20th century. In 1882, a new vaporizing technique was developed by Carl Richard Nyberg in Sweden, and the year after, the production of the Nyberg blow lamp started. It was quickly copied or licensed by many other manufacturers. Carl Richard Nyberg (May 28, 1858, – 1939) was the founder of Max Sievert’s Lödlampfabrik, then one of the largest industries in Sundbyberg, Sweden. After school he started working for a jeweller and later he moved to Stockholm and worked with various metalworks. 1882 and set up a workshop at Luntmakargatan in Stockholm making blowtorches. However the business didn't work well because it took too long to both manufacture and sell them. In 1886 he met Max Sievert (1849 - 1913) at a country fair and Sievert became interested in Nyberg's blowtorch and started selling it. In 1922 the company was sold to Max Sievert who continued to own it until 1964 when it was bought by Esso. The blowtorch is commonly used where a diffuse high temperature naked flame heat is required but not so hot as to cause combustion or welding: soldering, brazing, softening paint for removal, melting roof tar, or pre-heating large castings before welding such as for repairing. It is also common for use in weed control by controlled burn methods, melting snow and ice from pavements and driveways in cold climate areas, road repair crews may use a blowtorch to heat asphalt or bitumen for repairing cracks in preventive maintenance. It is also used in cooking; one common use is for the creation of the layer of hard caramelised sugar in a crème brûlée. A brass blowtorch, 'Sievert' with a wooden handleSIEVERTtools, blow torches, blow lamps, welding, brazing, jewellery, cookery, soldering, nyberg carl, sievert max, stockholm, sweden, spirit fuel, kerosene, gas fuel, moorabbin, bentleigh, cheltenham, market gardeners, pioneers, early settlers, plumbing, carpenters,

AMF Operational Ration This ration pack was developed by Sir Stanton Hicks. It contained three meals, each waterproofed (a vital consideration for the tropics), which offered a balanced selection of meat, vegetables, fruit and vitamin supplements. Before the development of this ration pack, Australian soldiers were supplied with quantities of preserved food that were difficult for a man to carry and divide, and which often did not provide a nourishing diet. Sir Cedric Stanton Hicks (1892-1976), university professor and army catering officer, was born on 2 June 1892 at Mosgiel, New Zealand. University of Otago (B.Sc., N.Z., 1914; M.Sc. Hons, 1915; M.B., Ch.B., 1923) 1916-18 Hicks served as a non-commissioned officer in the New Zealand Expeditionary Force and he assisted Professor J. K. H. Inglis in the synthesis and production of Chloramine-T for use against meningitis among the troops. Hicks was appointed government analyst in 1918. On a Fellowship 1923, he travelled to England and studied at Trinity College, Cambridge (Ph.D., 1926) and caried out research in Switzerland, Germany and the United States of America. 1927 he was appointed to the new chair of physiology and pharmacology at Adelaide University, which he was to hold until 1957. During the Depression he studied the dietary patterns of five hundred families receiving relief. 1940 Hicks was appointed temporary captain, Australian Military Forces, and performed part-time duty as catering supervisor. Moved to Melbourne as chief inspector of catering, he began a campaign for applying scientific principles to the feeding of troops. 1943 the Australian Army Catering Corps was formed. Hicks altered the basis of the allowance for military rations from a monetary to a nutrient entitlement, improved the pay and promotion opportunities of cooks, established schools of cooking and catering, devised new methods for preparing food, supported the service's adoption of the Wiles steam-cooker, and designed jungle-patrol, emergency and air-drop rations. His 'Who Called the Cook a Bastard?' (Sydney, 1972) gave an account of his experiences in military catering.Men from most families in the City of Moorabbin area served in the Australian Military Forces during World War 2.A tin container , khaki colour, used for the storage of a food ration item for a soldier serving in the Australian Military Forces World War 11.TURN KEY ← TO OPEN CAN / diagram of key / A.M.F. / OPERATION/ RATION/ 02 / D↑Dworld war 11, australian military forces, sir cedric stanton hicks, army catering corps, soldier rations, food supplys, australian diggers, food preservation

An hourglass or sandglass is an instrument for measuring a defined time and can be used perpetually by simply turning it over immediately the top bulb empties. The clear blown glass is shaped into two equal sized bulbs with a narrow passage in the centre and contains uniform sized sand or glass particles in the lower bulb. The width of the neck regulates the constant flow of the particles. The glass is held in a stand with top and bottom of equal shape and size. Hourglasses can measure an infinite variety of time by gauging the size of the particles, the shape and size of the bulbs and the size of the passage between the bulbs, thus measuring hours or minutes or even seconds. Generally an hourglass sits between discs of wood at the ends, which are joined by long wooden spindles between the ends and tightened by screw caps. The length of time can be adjusted by adding or removing sand particles. The use of the marine sandglass (or hourglass) has been recorded in the 14th century in European shipping. A one minute sandglass was used in conjunction with the ship’s log for ‘dead reckoning’, (see below) that is, for measuring the ship’s speed through the water. They were also used to regulate ringing the ship’s timetable; for example a 4 hour sandglass was used for the length of the sailors’ watch, and a half hour timer for taking of readings for the ship’s log; the ship’s bell would be rung every half hour. It was usually the role of the cabin boy to watch and turn the sandglasses over at the exact time of them emptying their upper chambers and to ring the ship’s bell. Hourglasses have been used historically for many hundreds of years. Some have been used for timing church sermons, in cooking, in industry and at sea. Even today they are used for measuring the cooking time of eggs and timing a player’s turn in games such as Boggle and Pictionary. The sandglasses at sea were gradually replaced in the late 1700’s to early 1800’s by the more accurate chronometers (marine clocks) when they became reliable instruments. DEAD RECKONING (or Deduced Reckoning) Dead reckoning is the term used to describe the method of calculating the ship’s position from its speed and direction, used in early maritime travel, mostly in European waters. Both the (1) speed and the (2) direction of travel were recorded on a Traverse Board at half-hourly intervals during a helmsman’s watch of 4 hours. The navigator would record the readings in his ship’s log, plot them on his navigational chart and give his updated course directions to the next helmsman on watch, along with the cleared Traverse Board. This was a very approximate, but none-the-less helpful, method of navigation. The wooden Traverse Board was a simple pegboard with a diagram of a compass with eight peg holes along the radius to each of the compass points, plus a grid with ascending half hours in the left column and increasing ship’s speed in knots in a row across the column headings, with a peg hole in each of the intersecting cells. A number of wooden pegs were attached to strings on the board. By placing one peg consecutively in the direction’s radius hole, starting from the centre, and the speed holes when the half hourly reading was taken, a picture of speed and direction for the whole 4 hour watch was created. (1) To measure the ship’s speed a one minute hourglass timer was usually used to measure the ship’s speed through the water and help to calculate its longitude. A rope, with knots at regular standard intervals and a weight such as a log at the end, would be thrown overboard at the stern of the ship. At the same time the hourglass would be turned over and a seaman would start counting the number of knots on the rope that passed freely through his hands as the ship travelled. When the timer ran out the counting would be stopped. A timer of one minute (one-sixtieth of an hour), knots spaced one-sixtieth of a nautical mile apart, and simple arithmetic easily gave the speed of the ship in nautical miles per hour ("knots"). This would be recorded every half hour. The speed could however be inaccurate to the travel being affected by ocean currents and wind. (2) To calculate the ship’s direction a compass sighting would be recorded each half hour.Marine hourglasses or sandglasses were used from around the 14th to 19th century during the time of sailing ships. This hourglass is representative of that era, which is during the time of the colonisation of Australia. Hourglass or sandglass; an instrument used to measure time. Two equal sized clear glass bulbs joined with a narrow passage between them, containing equal sized particles of sand grains in lower bulb. Glass sits in a brass collar at each end, in a frame comprising 3 decorative brass columns or posts, each attached top and bottom, using round screw-on feet, to round brass discs. Disc have Roman numerals for the numbers 1 - 12 pressed into their inner surfaces and hieroglyphics on the outer surfaces. Roman numerals on inner surface of discs " I II III IV V VI VII VIII IX X XI XII " Hieroglyphics impressed on outer surface of discsflagstaff hill, warrnambool, shipwrecked coast, flagstaff hill maritime museum, maritime museum, shipwreck coast, flagstaff hill maritime village, great ocean road, horology, hourglass, hour glass, sandglass, sand glass, timing instrument, dead reckoning, deduced reckoning, finding latitude at sea, sandglass with hieroglyphics and roman numerals, hourglass with hieroglyphics and roman numerals, brass hourglass

This nut roll tin was used in a period before 1959(when plastic containers started being used). It was a period when "home" cooking(desserts and cakes) was the only method of having cakes and other pastry dishes in rural areas as there were no local shops. The utensils available for this home cooking had to be strong and reliable and low maintenance. This was a period of self sufficiency especially in semi remote rural areas. Sadly, the Willow Company no longer has a nut loaf tin among their many cooking tins. A cylindrical nut loaf tin with removable lids at each end. The metal body of the tin has tiny patterned indented squares with only two of the three clips to ensure the tin stays closed. The lids at each end add to this tightening. On the lids there is rusty difficult to read stamping for the Willow brand. The cooked cake can be easily removed when the two lids are taken off. This is a rare tin.Around the edges of each lid is stamped 'NUT LOAF TIN'. In the middle of each lid is a circular shape with 'Made in Australia' around the edge. Inside this is a diamond shape with 'WILLOW'. There is a tiny square shaped pattern indented all over the body of the tin.baking tins, kitchenware, baking, cooking