Showing 21 items matching "butter fat"
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University of Melbourne, Burnley Campus ArchivesPhotograph - Black and white print, W.R. Garrett, Victoria Flirt, c. 1939
... ...butter fat production...Kneen, "It is worth recording that 'Victoria Flirt' recorded the top Butter Fat production for Victoria-I think as a Junior 3-year old. ...Kneen, "It is worth recording that 'Victoria Flirt' recorded the top Butter Fat production for Victoria-I think as a Junior 3-year old. ...Note by T.H. Kneen, "It is worth recording that 'Victoria Flirt' recorded the top Butter Fat production for Victoria-I think as a Junior 3-year old. Was an outstanding animal."Black and white photogtraph. Jersey cow standing in the Bull Paddock. On reverse, "Victoria Flirt," and, "Photography by W.R. Garrett Phone Hawthorn 3685 No. 4171."cow, victoria flirt, w.r. garrett, butter fat production, jesrsey cow, bull paddock -
University of Melbourne, Burnley Campus ArchivesPhotograph - Black and white print, W.R. Garrett, Victoria Princess Betty, 1939
... ...butter fat...cow victoria princess betty 1939 w.r. garrett jersey cow bull paddock butter fat On reverse, "Victoria Princess Betty 1939," and, "Photography by W.R. ...Black and white photograph. Jesrsey cow standing in the Bull Paddock.On reverse, "Victoria Princess Betty 1939," and, "Photography by W.R. Garrett Phone Hawthorn 3685 No. 4173."cow, victoria princess betty, 1939, w.r. garrett, jersey cow, bull paddock, butter fat -
University of Melbourne, Burnley Campus ArchivesPhotograph - Black and white print, W.R. Garrett, Victoria Flirt, 1939
... ...butter fat...victoria flirt 1939 w.r. garret cow udder jersey cow butter fat On reverse, "Victoria Flirt. Burnley. 1939," and, "Photography by W.R. ...Black and white photograph. Close up of a Jersey cow udder.On reverse, "Victoria Flirt. Burnley. 1939," and, "Photography by W.R. Garrett Phone Hawthorn 3685 No. 4172."victoria flirt, 1939, w.r. garret, cow udder, jersey cow, butter fat -
University of Melbourne, Burnley Campus ArchivesPhotograph - Black and white print, W.R. Garrett, Victoria Flirt, c. 1939
... ...butter fat...Jessep, Principal, Burnley School of Primary Agriculture & Horticulture." cow victoria flirt w.r. garrett a.w. jessep principal burnley school of primary agriculture & horticulture." jersey cow bull paddock butter fat cow udder On reverse, "Vic Flirt 1939," and, "Photography by W.R. ...Note by T.H. Kneen 19.11.1991, "Gentleman in charge of Victoria Flirt is Mr. A.W. Jessep, Principal, Burnley School of Primary Agriculture & Horticulture."2 copies black and white photograph. Rear view of Jersey cow with man standing beside her in the Bull Paddock. Another cow in the background. On reverse, "Vic Flirt 1939," and, "Photography by W.R. Garrett Phone Hawthorn 3685 No. 4177."cow, victoria flirt, w.r. garrett, a.w. jessep, principal, burnley school of primary agriculture & horticulture.", jersey cow, bull paddock, butter fat, cow udder -
University of Melbourne, Burnley Campus ArchivesPhotograph - Black and white print, Dept pf Agriculture, Victoria, Victoria Fire Flame, Unknown
... ...butter fat...The negative came from Record Book, Stock Breeding Record [Cows] (B91.453) and is stored with photographs catalogued as B91.71. cows stock breeding record victoria fire flame jersey cow stockman cow uddder butter fat On reverse, "Victoria Fire Flame. Height 4ft 1in Length 6ft 3in." ...The negative came from Record Book, Stock Breeding Record [Cows] (B91.453) and is stored with photographs catalogued as B91.71.Black and white photograph. Rear view of Jersey cow held by a man standing in a paddock. On reverse, "Victoria Fire Flame. Height 4ft 1in Length 6ft 3in."cows, stock breeding record, victoria fire flame, jersey cow, stockman, cow uddder, butter fat -
University of Melbourne, Burnley Campus ArchivesPhotograph - Black and white print, Dept pf Agriculture, Victoria, Victoria Bright Spark, Unknown
... ...butter fat...The negative came from Record Book, Stock Breeding Record [Cows] (B91.453) and is stored with B91.71. cows stock breeding record victoria bright spark jersey cow guernsey cow butter fat On reverse, "Victoria Bright Spark." ...The negative came from Record Book, Stock Breeding Record [Cows] (B91.453) and is stored with B91.71.Black and white photograph. Jersey calf in a paddock with a Guernsey cow in the background.On reverse, "Victoria Bright Spark." cows, stock breeding record, victoria bright spark, jersey cow, guernsey cow, butter fat -
University of Melbourne, Burnley Campus ArchivesPhotograph - Black and white print, Dept pf Agriculture, Victoria, Victoria Fire Flame, Unknown
... ...butter fat...The negative came from Record Book, Stock Breeding Record [Cows] (B91.453) and is stored with B91.71. cows stock breeding record victoria fire flame guernsey cow stockman butter fat On reverse, "Victoria Fire Flame." ...The negative came from Record Book, Stock Breeding Record [Cows] (B91.453) and is stored with B91.71.Black and white photograph. Guernsey cow held by a man in a paddock. Another cow or calf in the background.On reverse, "Victoria Fire Flame." cows, stock breeding record, victoria fire flame, guernsey cow, stockman, butter fat -
City of Moorabbin Historical Society (Operating the Box Cottage Museum)Functional object - Butter churn domestic, circa 1800s
... Wooden domestic butter-churn consisting of a wooden barrel with a lid and a crank that manually turned a paddle inside to separate the butter fat from the butter milk ...Wooden domestic butter-churn consisting of a wooden barrel with a lid and a crank that manually turned a paddle inside to separate the butter fat from the butter milk Functional object Butter churn domestic ...Circa late 1800s. Wooden domestic butter-churn. This is a paddle churn, a barrel that contains a paddle, which is operated by a handle. The paddle churned the butter inside the container when the handle was turned. Early settlers had to be self sufficient, growing their own vegetables, making tools and clothing and usually had a house cow to produce their milk supply. An unsigned note states it was used by a Chinese market-gardener’s family. From the mid 1800s into the1900s, there were numbers of Chinese market gardeners working in Bentleigh, Moorabbin, Mc Kinnon, and Cheltenham in the Shire of Moorabbin. After the sale of land following 'Dendy's Special Survey' 1841 many Chinese settlers rented allotments and established market gardens in the area and sold their produce to the increasing population of Melbourne at the markets in St Kilda and Melbourne.Circa late 1800s. Wooden domestic butter-churn consisting of a wooden barrel with a lid and a crank that manually turned a paddle inside to separate the butter fat from the butter milk 'BUTTER CHURN' written in chalk undated, unsignedchinese, melbourne, brighton, moorabbin, butter, cows, milk, pioneers, dairy, settlers, fruit, bentleigh, markets, mckinnon, cheltenham, vegetables, dendy henry -
Kiewa Valley Historical SocietyMilk and Cream Fat Tester Centrifuge
... Babcock invented a test for measuring the amount of butter fat in milk, either on the farm or in the dairy or creamery. ...Babcock invented a test for measuring the amount of butter fat in milk, either on the farm or in the dairy or creamery. ...In 1890 D. Babcock invented a test for measuring the amount of butter fat in milk, either on the farm or in the dairy or creamery. Samples of milk were put in the glass vial and then spun (by cranking the handle) causing the cream to separate from the non-fat milk thus determining the percentage of cream in the milk. The product was then priced accordingly.Dairy farming in the Kiewa Valley was the main industry with farmers keen to test the quality of their milk before selling it. This centrifuge enabled them to test the amount of milk and cream being produced by their herd. This '1903 Butter Fat Tester' made 100 turns per minute. Early hand crank centrifuge for measuring the butterfat content of milk in the farm dairy or creamery. It has 4 brass / copper removable canisters with glass vials and tubes that fit inside. The glass vials bulge at the bottom and are marked with measurements 1, 2 etc.Numbers on the glass vialsmilk and cream tester, dairy farming, centrifuge -
Coal Creek Community Park & MuseumBottle, glass, Between 1872 - 1916 ref: bottle makers mark
... This milk tester is a little instrument designed for testing the quantity of butter fat In any given sample of milk. The whole manipulation takes only a few minutes, and is so very simple that anyone can work it. ...This milk tester is a little instrument designed for testing the quantity of butter fat In any given sample of milk. The whole manipulation takes only a few minutes, and is so very simple that anyone can work it. ...TROVE : The Australasian Saturday 8 September 1877, page 20, Town News. 'The first examination of candidates for registration under the Pharmacy Act was held at the Royal Society's Hall yesterday..........The following were passed..........Max Pincus,...........' TROVE : Leader Saturday 2 September 1893 p.4, In: THE LEADER SUPPLEMENT MAX PINCUS, A number of interested spectators are always collected round the stand at which the "Welgel Milk Tester Is being worked by Mr. Max Pincus, of St. Kilda. This milk tester is a little instrument designed for testing the quantity of butter fat In any given sample of milk. The whole manipulation takes only a few minutes, and is so very simple that anyone can work it. A table supplied with the instrument shows at a glance, not only the percentage of butter fat, but also the proportion of same per gallon, the quantity of the milk required to produce each pound of butter, &c., so that there is no calculation ' at all required. Mr. Max. Pincus, who Is tho maker of the "Weigel Tester, shows tho remarkable accuracy of tho instrument. By request he tested a sample of the milk about to be separated, and the result as given to the Government dairy expert showed that the quantity of butter from the churning should be 59 lb. The actual quantity of butter as weighed (after adding 2 lb, of salt) was 61 lb., thus showing that the test agreed perfectly with the churning. In his report to the Minister of Agriculture, the dairy expert expresses himself as very pleased with the working of the Weigel test. The tester has recently been improved so as to measure exactly to tho smallest decimal. Mr. Pincus also shows samples of his butter preservative, called "Salva." In: THE LEADER SUPPLEMENT MAX PINCUS. A number of interested spectators are always collected round the stand at which the Weigel Milk Tester is being worked by Mr. Max Pincus, of St Kilda. This milk tester is a little instru ment designed for testing the quantity of butter fat in any given sample of milk. The whole manipulation takes only a few minutes, and is so very simple that anyone can work it A table supplied with the instrument shows at a glance, not only the percentage of butter fat, hut also the proportion of same per gallon, the quautity of the milk required to produce each pound of butter, &c., so that there is no calculation at all required. Mr. Max Pincus, who is the maker of the Weigel Tester, shows the remarkable accuracy of the instru ment. By request he tested a sample of the milk about to be separated, and the result as given to the Government dairy expert showed that the quantity of butter from the churning should be 59 lb. The actual quantity of butter as weighed (after adding 2 lb. of salt) was 61 lb., thus showing that the test agreed perfectly with the churning. In his report to the Minister of Agriculture, the dairy expert expresses himself as very pleased with the working of the Weigel test. The tester has recently been improved so as to measure exactly to tho smallest decimal. Mr. Pincus also shows samples of his butter preservative, called "Salva." TROVE : MAX PINCUS. A number of interested spectators are always collected round the stand at which the Weigel Milk Tester is being worked by Mr. Max Pincus, of St Kilda. This milk tester is a little instru ment designed for testing the quantity of butter fat in any given sample of milk. The whole manipulation takes only a few minutes, and is so very simple that anyone can work it A table supplied with the instrument shows at a glance, not only the percentage of butter fat, hut also the proportion of same per gallon, the quautity of the milk required to produce each pound of butter, &c., so that there is no calculation at all required. Mr. Max Pincus, who is the maker of the Weigel Tester, shows the remarkable accuracy of the instru ment. By request he tested a sample of the milk about to be separated, and the result as given to the Government dairy expert showed that the quantity of butter from the churning should be 59 lb. The actual quantity of butter as weighed (after adding 2 lb. of salt) was 61 lb., thus showing that the test agreed perfectly with the churning. In his report to the Minister of Agriculture, the dairy expert expresses himself as very pleased with the working of the Weigel test. The tester has recently been improved so as to measure exactly to tho smallest decimal. Mr. Pincus also shows samples of his butter ✏Fix this text preservative, called "Salva."Rectangular pale blue tinted clear glass bottle with angled corners and embossed text on one side and base.'MAX PINCUS LATE JOHNSON ST KILDA' on side. 'M' on base. -
University of Melbourne, Burnley Campus ArchivesDocument - Documents, Registers, Correspondence and Photographs, College Records, Livestock Records, 1919-1951
... Table 1. (2) Original handwritten 1 page foolscap record with 3 type and roneoed copies, "Victoria" Jersey Herd, Milk Fat and Butter Records of cows on hand at 8 August 1947 Table 2: (3) Original handwritten 2 page foolscap record with 3 type and roneoed copies (1 page each), "Victoria" Jersey Herd Milk Fat and Butter Records of cows of 1st, 2nd, 3rd, 4th and 5th generations Table No 3...Table no. 2, Columns of Name, Born, Milk, Test, B/F (Butter Fat), Class, Calved (or due). (3) School of Primary Agriculture and Horticulture Burnley Gardens "Victoria" Jersey Herd Milk, Fat & Butter Records of cows of 1st, 2nd, 3rd, 4th and 5th generations other than those on hand 8/8/47. ...Table no. 2, Columns of Name, Born, Milk, Test, B/F (Butter Fat), Class, Calved (or due). (3) School of Primary Agriculture and Horticulture Burnley Gardens "Victoria" Jersey Herd Milk, Fat & Butter Records of cows of 1st, 2nd, 3rd, 4th and 5th generations other than those on hand 8/8/47. ...Department of Agriculture and School of Primary Agriculture and Horticulture records and correspondence surrounding the enterprise of the breeding and sale of pedigree jersey and friesian cattle between 1926 and 1957. Various types of records and letters in the collection.(1) Original handwritten 3 page foolscap records of "Victoria" Jersey Herd, Burnley Gardens. 2 copies transcribed in type and roneoed in landcape layout onto 4 pages. Held together with pins. Table 1. (2) Original handwritten 1 page foolscap record with 3 type and roneoed copies, "Victoria" Jersey Herd, Milk Fat and Butter Records of cows on hand at 8 August 1947 Table 2: (3) Original handwritten 2 page foolscap record with 3 type and roneoed copies (1 page each), "Victoria" Jersey Herd Milk Fat and Butter Records of cows of 1st, 2nd, 3rd, 4th and 5th generations Table No 3. (4) 2 copies of typed and roneoed landscape and stuck together to make a wide table. "Victoria" Jersey Herd, Burnley Gardens. Table No 4 Appears to be a pedigree chart of NZ and V males and females. Only apparent date 1970 (5) Original handwritten 1 page foolscap record with 2 type and roneoed copies, "Victoria" Jersey Herd Sires Used Table No 5 (6) Printed Book of Standard Pedigree Certificates, some stubs with a name on them, V. Starbright's Flirt, V. Elizabeth Anne handwritten on outside. A second book is unused. The form contains sections for sold to and vendor, with details of the animal. (7) Foolscap paper File fastened in one corner : "Stock Breeding Cattle Herd Book (Jerseys)" dated 27 May 1936 to 13 September 1950. Correspondence records between the Agricultural Superintendent, Director of Agriculture and the Australian Jersey Herd Society with applications for entry to pedigree of animals at the School of Primary Agriculture and Horticulture. Also sundry correspondence with The Australian Jersey Herd Society (Victorian Branch) re membership and the AGM. (8) Paper File: Stock Breeding Cattle Burnley 1943 - , first page dated 4 February 1943 - last page dated 8 August 1951, Memoranda of LIVESTOCK RETURN for the Superintendent of the Department of Agriculture, with stock sold and stock on hand from the Principal of the Burnley College J.L Provan and T. H. Kneen. Up to 100 pages foolscap report pages. (9) Cardboard Folio (approx 100 pieces of correspondence etc) : COMPLETED CORRESPONDENCE CATTLE dating from 2 December 1926 - with final correspondence 1939. Major collection of correspondence between the Director of Agriculture, veterinarians, the college Principal and purchasers of stud calves - both jersey and friesian. Official pedigree certificate for Selsey Viola's Boy, sequential photographs of calves - then as grown as heifers, three 1926 outline drawings of cow with markings of the named calf to be filled in for pedigree books. Cheque and sale amounts included in correspondence. eg Selsey Viola's Boy was sold to C.H. Hempel, Kergunyah Roadside for 62 Guineas at the Royal Show in 1938 - and further correspondence to others state the bull calf is sold and Burnley has no more calves on offer.(1) School of Primary Agriculture and Horticulture Burnley Gardens "Victoria" Jersey Herd Table No 1, Original Pedigree then columns in a table: No. eg V1, Name, Sex, Sire, Dam, Dropped eg dates span 24 January 1919 -8 August 1947. (2) School of Primary Agriculture and Horticulture Burnley Gardens "Victoria" Jersey Herd Milk, Fat & Butter Records of cows on hand as at 8.8.47. Table no. 2, Columns of Name, Born, Milk, Test, B/F (Butter Fat), Class, Calved (or due). (3) School of Primary Agriculture and Horticulture Burnley Gardens "Victoria" Jersey Herd Milk, Fat & Butter Records of cows of 1st, 2nd, 3rd, 4th and 5th generations other than those on hand 8/8/47. Columns Name, Born, Milk, Test, B/F, Class, Calved (4) "Victoria" Jersey Herd, Burnley Gardens. Table No 4 (5) School of Primary Agriculture and Horticulture Burnley Gardens "Victoria" Jersey Herd Sires Used Table No 5. Columns Table: Name and pedigree number of the bull, For Pedigree see - corresponding page in SBB, table or livestock file. (6) Standard Pedigree Certificates Handwritten on the front V. Starbright Flirt V. Elizabeth Anne (7) Stock Breeding Cattle Herd Book (Jerseys) Department of Agriculture (8) STOCK BREEDING CATTLE BURNLEY 1943 - (9) COMPLETED CORRESPONDENCE CATTLE school of primary agriculture and horticulture, burnley gardens, victoria, jersey herd, milk, butter, records, cows, dairy, pedigree, pedigree certificates, stubs, v. starbright's flirt, v. elizabeth anne, stock breeding, cattle, australian jersey herd society, livestock, correspondence, friesian, holstein friesian, wedding bell, patti bell, tinkee bell, pattidale, carroway, oakhall, calf, victoria bold boy, victoria bonny lad, victoria jolly boy, selsey viola's boy -
Cheese World MuseumCentrifuge, manual, c1890
... The Babcock tester was used to determine the butter fat content in milk. Prior to the use of the Babcock test farmers were paid on volume and milk was sometimes watered down to increase the supply to the factory. ...The Babcock tester was used to determine the butter fat content in milk. Prior to the use of the Babcock test farmers were paid on volume and milk was sometimes watered down to increase the supply to the factory. ...The Uebergang family came from Silesia to Australia in 1848 and were early settlers in the Allansford area. The sons and other descendants also purchased farms in the area. The Percy Uebergang family lived at Tooram Park, Allansford from 1912 until 1992. Percy and Myrtle Uebergang's children were twins, Ray and Joyce born in 1926 who lived at Tooram Park until their deaths, Ray in 1986 and Joyce in 1992 after which the property was sold. Neither Ray nor Joyce married and following the death of her brother Joyce set up the Ray and Joyce Uebergang Foundation which supports the local community. The collection of items from their property was put into store for a number of years before being given into the care of the Cheese World Museum. The family often re-used, recycled and repaired items and examples can be seen in the museum. This Babcock tester is part of the collection of items given into the care of the Cheese World Museum. The Babcock tester was used to determine the butter fat content in milk. Prior to the use of the Babcock test farmers were paid on volume and milk was sometimes watered down to increase the supply to the factory. Once the Babcock test was introduced it provided a consistent means of paying farmers for milk supplied to the factory. The Babcock tester is significant as a scientific means of testing fat content of milk and the subsequent consistent payment mechanism to farmers. This test also provided a means for farmers to identify poor performing cows and upgrade the quality of their herd and subsequent milk supply to the factory.Four tipping metal testing tubes which revolve on a brass base. A winding handle has a wooden grip. The base and arms holding the metal tubes is painted red.OFFICIAL BABCOCK TESTERallansford, dairy farming, dairy industry, dairy processors, babcock test -
Flagstaff Hill Maritime Museum and VillageDomestic object - Pudding Mould
... fat or beef suet, and a cereal. Another early documented recipe for pudding is a reference to asida, found in a tenth century Arabic cookbook by Ibn Sayyar al-Warraq called Kitab al-Ṭabīḫ (Arabic: كتاب الطبيخ, The Book of Dishes). It was described as a thick pudding of dates cooked with clarified butter...fat or beef suet, and a cereal. Another early documented recipe for pudding is a reference to asida, found in a tenth century Arabic cookbook by Ibn Sayyar al-Warraq called Kitab al-Ṭabīḫ (Arabic: كتاب الطبيخ, The Book of Dishes). It was described as a thick pudding of dates cooked with clarified butter ...One of the first documented mentions of pudding can be found in Homer's Odyssey where a blood pudding roasted in a pig's stomach is described. This original meaning of a pudding as a sausage is retained in black pudding, which is a blood sausage originating in the United Kingdom and Ireland made from pork or beef blood, with pork fat or beef suet, and a cereal. Another early documented recipe for pudding is a reference to asida, found in a tenth century Arabic cookbook by Ibn Sayyar al-Warraq called Kitab al-Ṭabīḫ (Arabic: كتاب الطبيخ, The Book of Dishes). It was described as a thick pudding of dates cooked with clarified butter (samn). A recipe for asida was also mentioned in an anonymous Hispano-Muslim cookbook dating to the 13th century. In the 13th and 14th centuries, in the mountainous region of the Rif along the Mediterranean coast of Morocco, flour made from lightly grilled barley was used in place of wheat flour. A recipe for asida that adds argan seed oil was documented by Leo Africanus (c. 1465–1550), the Arab explorer known as Hasan al-Wazan in the Arab world. According to the French scholar Maxime Rodinson, asida were typical foods among the Bedouin of pre-Islamic and, probably, later times. In the United Kingdom and some of the Commonwealth countries, the word pudding can be used to describe both sweet and savoury dishes. Unless qualified, however, the term in everyday usage typically denotes a dessert; in the United Kingdom, pudding is used as a synonym for a dessert course. Puddings had their 'real heyday...', according to food historian Annie Gray, '...from the seventeenth century onward'. It is argued that 'the future of the boiled suet pudding as one of England's national dishes was assured only when the pudding cloth came into use' and although puddings boiled in cloths may have been mentioned in the medieval era, one of the earliest mentions is in 1617 in a recipe for Cambridge pudding, a pudding cloth is indicated; 'throw your pudding in, being tied in a fair cloth; when it is boiled enough, cut it in the midst, and so serve it in'. The pudding cloth is said, according to food historian C. Anne Wilson, to have revolutionised puddings. 'The invention of the pudding-cloth or bag finally severed the link between puddings and animal guts. Puddings could now be made at any time, and they became a regular part of the daily fare of almost all classes. Recipes for them proliferated.' https://en.wikipedia.org/wiki/PuddingPuddings and pudding making have evolved over the years, and continue to do so. White ceramic pudding bowl with fluted decoration on the outside.flagstaff hill, warrnambool, shipwrecked-coast, flagstaff-hill, flagstaff-hill-maritime-museum, maritime-museum, shipwreck-coast, flagstaff-hill-maritime-village, puddings, ceramics -
Flagstaff Hill Maritime Museum and VillageEquipment - Suppository Mould
... Various oils and fats have been utilised but, until the advent of modern manufactured waxes, the substances of choice were theobroma oil (cocoa butter) and a glycerin-gelatin mixture. ...Various oils and fats have been utilised but, until the advent of modern manufactured waxes, the substances of choice were theobroma oil (cocoa butter) and a glycerin-gelatin mixture. ...Before factory production became commonplace in medicine, dispensing was considered an art and pill and suppository machines such as these were a vital component of any chemist’s collection. This mould dates back to the days when the local chemist or apothecary bought, sold, and manufactured all his own drugs and medicines to everybody who lived within the local community. In Victorian times, there was no such thing as off-the-shelf medicine. Every tablet, pill, suppository, ointment, potion, lotion, tincture and syrup to treat anything from a sore throat to fever, headaches or constipation, was made laboriously by hand, by the chemist. Some medicines are formulated to be used in the body cavities: the suppository (for the rectum), the pessary (for the vagina) and the bougie (for the urethra or nose). History Suppositories, pessaries and bougies have been prescribed for the last 2000 years but their popularity as a medicinal form increased from around 1840 - suppositories for constipation, haemorrhoids and later as an alternative method of drug administration, pessaries for vaginal infections and bougies for infections of the urethra, prostate, bladder or nose. Manufacture The basic method of manufacture was the same for each preparation, the shape differed. Suppositories were "bullet" or "torpedo" shaped, pessaries "bullet" shaped but larger and bougieslong and thin, tapering slightly. A base was required that would melt at body temperature. Various oils and fats have been utilised but, until the advent of modern manufactured waxes, the substances of choice were theobroma oil (cocoa butter) and a glycerin-gelatin mixture. The base was heated in a spouted pan over a water-bath until just melted. The medicament was rubbed into a little of the base (usually on a tile using a spatula) and then stirred into the rest. The melted mass was then poured into the relevant mould. Moulds were normally in two parts, made from stainless steel or brass (silver or electroplated to give a smooth surface). To facilitate removal the moulds were treated with a lubricant such as oil or soap solution. To overcome the difficulty of pouring into the long, thin bougie mould, it was usual to make a larger quantity of base, to partially unscrew the mould, fill with base and then screw the two halves of the mould together thus forcing out the excess. When cool, any excess base was scraped from the top of the mould, the mould opened and the preparations removed, packed and labelled with the doctor's instructions. https://www.rpharms.com/Portals/0/MuseumLearningResources/05%20Suppositories%20Pessaries%20and%20Bougies.pdf?ver=2020-02-06-154131-397The collection of medical instruments and other equipment in the Port Medical Office is culturally significant, being an historical example of medicine from late 19th to mid-20th century.Proctological mould for making suppositories.None.flagstaff hill, warrnambool, shipwrecked-coast, flagstaff-hill, flagstaff-hill-maritime-museum, maritime-museum, shipwreck-coast, flagstaff-hill-maritime-village, suppositories, medicine, health -
Flagstaff Hill Maritime Museum and VillageEquipment - Suppository Mould
... Various oils and fats have been utilised but, until the advent of modern manufactured waxes, the substances of choice were theobroma oil (cocoa butter) and a glycerin-gelatin mixture. ...Various oils and fats have been utilised but, until the advent of modern manufactured waxes, the substances of choice were theobroma oil (cocoa butter) and a glycerin-gelatin mixture. ...Before factory production became commonplace in medicine, dispensing was considered an art and pill and suppository machines such as these were a vital component of any chemist’s collection. This mould dates back to the days when the local chemist or apothecary bought, sold, and manufactured all his own drugs and medicines to everybody who lived within the local community. In Victorian times, there was no such thing as off-the-shelf medicine. Every tablet, pill, suppository, ointment, potion, lotion, tincture and syrup to treat anything from a sore throat to fever, headaches or constipation, was made laboriously by hand, by the chemist. Some medicines are formulated to be used in the body cavities: the suppository (for the rectum), the pessary (for the vagina) and the bougie (for the urethra or nose). History Suppositories, pessaries and bougies have been prescribed for the last 2000 years but their popularity as a medicinal form increased from around 1840 - suppositories for constipation, haemorrhoids and later as an alternative method of drug administration, pessaries for vaginal infections and bougies for infections of the urethra, prostate, bladder or nose. Manufacture The basic method of manufacture was the same for each preparation, the shape differed. Suppositories were "bullet" or "torpedo" shaped, pessaries "bullet" shaped but larger and bougieslong and thin, tapering slightly. A base was required that would melt at body temperature. Various oils and fats have been utilised but, until the advent of modern manufactured waxes, the substances of choice were theobroma oil (cocoa butter) and a glycerin-gelatin mixture. The base was heated in a spouted pan over a water-bath until just melted. The medicament was rubbed into a little of the base (usually on a tile using a spatula) and then stirred into the rest. The melted mass was then poured into the relevant mould. Moulds were normally in two parts, made from stainless steel or brass (silver or electroplated to give a smooth surface). To facilitate removal the moulds were treated with a lubricant such as oil or soap solution. To overcome the difficulty of pouring into the long, thin bougie mould, it was usual to make a larger quantity of base, to partially unscrew the mould, fill with base and then screw the two halves of the mould together thus forcing out the excess. When cool, any excess base was scraped from the top of the mould, the mould opened and the preparations removed, packed and labelled with the doctor's instructions. https://www.rpharms.com/Portals/0/MuseumLearningResources/05%20Suppositories%20Pessaries%20and%20Bougies.pdf?ver=2020-02-06-154131-397The collection of medical instruments and other equipment in the Port Medical Office is culturally significant, being an historical example of medicine from late 19th to mid-20th century.Proctological mould for making suppositories.None.flagstaff hill, warrnambool, shipwrecked-coast, flagstaff-hill, flagstaff-hill-maritime-museum, maritime-museum, shipwreck-coast, flagstaff-hill-maritime-village, suppositories, medicine, health -
City of Moorabbin Historical Society (Operating the Box Cottage Museum)Churn, small domestic butter, c1880
... Air bubbles are introduced into these fat globules via the continued mechanical action of the churn. The butter grains become more dense as fat globules attach to them while the air is forced out of the mixture. ...Air bubbles are introduced into these fat globules via the continued mechanical action of the churn. The butter grains become more dense as fat globules attach to them while the air is forced out of the mixture. ...A butter churn is a device used to convert cream into butter. This is done through a mechanical process, via a crank used to manually turn a rotating device inside the barrel shaped churn. The agitation of the cream, caused by the mechanical motion of the device, disrupts the milk fat. The membranes that surround the fats are broken down, subsequently forming clumps known as butter grains. These butter grains, during the process of churning, fuse with each other and form larger fat globules. Air bubbles are introduced into these fat globules via the continued mechanical action of the churn. The butter grains become more dense as fat globules attach to them while the air is forced out of the mixture. This process creates a liquid known as buttermilk. With constant churning, the fat globules eventually form solid butter and separate from the buttermilk. The buttermilk is then drained off and the butter is squeezed to eliminate excess liquid and to form it into a solid mass. Then rinsing could be done simply by washing in water, followed by draining, salting and working or "kneading" the butter with a pair of wooden butter pats, or with bare hands. This is a paddle churn, a barrel that contains a paddle, which is operated by a handle. The paddle churned the butter inside the container when the handle was turned. Early settlers had to be self sufficient, growing their own vegetables, making tools and clothing and usually had a house cow to produce their milk supplyThis domestic butter churn is an example of the skill of the pioneer craftsman, carpenters and tool makers c1900. As pioneers and early settlers had to be self sufficient they usually kept a dairy cow or 'house cow' to provide milk for drinking and for butter and cheese to made by the family.A small wooden, domestic butter churn with a lid and a crank that manually rotated the paddle inside. E. CHERRY / MAKER / GISBORNE / VICTORIA / Apioneers, early settlers, market gardeners, moorabbin, brighton, cheltenham, dairy products. dairy farmers, milk, butter, dairies -
City of Moorabbin Historical Society (Operating the Box Cottage Museum)Kitchen equipment, butter pats wooden, c1880
... This would improve texture and flavour, and also help the butter keep well, since milk turns rancid more quickly than fat alone. Salt was usually mixed in at this stage - for flavour and preservation. ...This would improve texture and flavour, and also help the butter keep well, since milk turns rancid more quickly than fat alone. Salt was usually mixed in at this stage - for flavour and preservation. ...Early settlers had to be self sufficient, growing their own vegetables, making tools and clothing and usually had a house cow to produce their milk supply. .All the buttermilk separated from the butterfat had to be rinsed out. This would improve texture and flavour, and also help the butter keep well, since milk turns rancid more quickly than fat alone. Salt was usually mixed in at this stage - for flavour and preservation. The rinsing could be done simply by washing in water, followed by draining, salting and working or "kneading" the butter with a pair of wooden butter pats, or with bare hands. c1880 A pair of wooden butter patspioneers, early settlers, market gardeners, moorabbin, brighton, bentleigh, cheltenham, milk, dairy farmers, butter pats, dairy cows -
City of Moorabbin Historical Society (Operating the Box Cottage Museum)Kitchen Equipment, butter pats wooden, c1880
... This would improve texture and flavour, and also help the butter keep well, since milk turns rancid more quickly than fat alone. Salt was usually mixed in at this stage - for flavour and preservation. ...This would improve texture and flavour, and also help the butter keep well, since milk turns rancid more quickly than fat alone. Salt was usually mixed in at this stage - for flavour and preservation. ...Early settlers had to be self sufficient, growing their own vegetables, making tools and clothing and usually had a house cow to produce their milk supply. .All the buttermilk separated from the butterfat had to be rinsed out. This would improve texture and flavour, and also help the butter keep well, since milk turns rancid more quickly than fat alone. Salt was usually mixed in at this stage - for flavour and preservation. The rinsing could be done simply by washing in water, followed by draining, salting and working or "kneading" the butter with a pair of wooden butter pats, or with bare hands. c1880 2 wooden butter patsearly settlers, pioneers, market gardeners, moorabbin, bentleigh, brighton, cheltenham, dairy farmers, dairy cows, milk, butter -
Mont De LanceyFunctional object - Lidded Tin, Early 1900's
... “Butter” obviously refers to the rich dairy fat that gives the candy its distinctive flavor, while “scotch” likely derives from the verb meaning “to cut” or “to score,” referring to how the candy was traditionally marked into squares while cooling.Butter Scotch sweets were enjoyed by many as they are today....“Butter” obviously refers to the rich dairy fat that gives the candy its distinctive flavor, while “scotch” likely derives from the verb meaning “to cut” or “to score,” referring to how the candy was traditionally marked into squares while cooling.Butter Scotch sweets were enjoyed by many as they are today. ...The name itself tells a story. “Butter” obviously refers to the rich dairy fat that gives the candy its distinctive flavor, while “scotch” likely derives from the verb meaning “to cut” or “to score,” referring to how the candy was traditionally marked into squares while cooling.Butter Scotch sweets were enjoyed by many as they are today. A rusty empty vintage small rectangular metal red and gold tin with faded branding on the lid. It contained Butter Scotch sweets. The brand printed at the top of the lid is illegible. Butter Scotch is written inside a red circle in the middle of the lid in grey lettering. There is a quality statement printed in red below. The base of the tin is gold coloured. Inside is a white piece of paper folded in half vertically printed in black lettering with a Christmas and New Year greeting and a small star at the bottom.Illegible brand printed at the top. 'Butter Scotch' is printed inside a red circle. 'For Quality and Excellence it is Unurpassed' is printed in red lettering at the front of the bottom of the lid. The white vertically folded piece of paper inside the tin has: 'Sincere Good Wishes for Christmas and New Year' and a star printed in black lettering. containers, confectionary containers, food tins, tins -
Wooragee Landcare GroupPhotograph, 5 September 2004
... butter making process. They proved economical to keep and, being excellent grazing pigs, were also used to pick up windfall fruit in orchards. Their black colouring also enabled them to withstand the hot Australian summers and avoid sunburn which combined with their hardiness and docile temperament made them highly suitable for free-range pork production, however Large Black pigs tend to get very fat and were not suitable for intensive farming so were often crossed with other breeds for pork production. ...butter making process. They proved economical to keep and, being excellent grazing pigs, were also used to pick up windfall fruit in orchards. Their black colouring also enabled them to withstand the hot Australian summers and avoid sunburn which combined with their hardiness and docile temperament made them highly suitable for free-range pork production, however Large Black pigs tend to get very fat and were not suitable for intensive farming so were often crossed with other breeds for pork production. ...This photograph was taken at Samaria Farm on Sunday the 5th of September when Wooragee Landcare Group took a bus trip to the Tatong area (near Benalla) to look at land use on small farms. The day trip was organised to observe land use on small farms as well as a social event for the Group. Samaria Farm at the time was a nine-hectare property located in northeast Victoria, near Mount Samaria, 130 km Northeast of Melbourne. The photograph features several pigs believed to be the breed called Large Black. The Large Black Pig breed is a traditional, heritage breed that was first imported to Australia from the UK in the early 1900's. It is believed to have originated from the Old English Hog of the 16th and 17th Centuries. The first reference to them in the Australian Pure Bred Pig Herd Book was in 1912. They are a black pig with lop ears and were prized for their superior milking and mothering abilities and soon became popular with early Dairy Farmers who fed them whey from separated milk as part of their butter making process. They proved economical to keep and, being excellent grazing pigs, were also used to pick up windfall fruit in orchards. Their black colouring also enabled them to withstand the hot Australian summers and avoid sunburn which combined with their hardiness and docile temperament made them highly suitable for free-range pork production, however Large Black pigs tend to get very fat and were not suitable for intensive farming so were often crossed with other breeds for pork production. They are now quite rare as a pure breed having been on the edge of extinction for some time. They were rescued in the early 1990s by a rare breeds farmer in the Yarra Ranges. These days they are also the focus of a small conversation effort with six registered breeders currently in Australia. For biosecurity reasons there are no imports of live pigs or pig semen permitted into Australia. This photograph shows a group of people attending one of the events that Wooragee Landcare Group has organized within the educational framework of promoting best land management practices for all types of land uses and ensuring sustainability, in addition to encouraging community interaction via social events. The Large Black pig breed is significant because of their role in early Victorian farming. They are now quite rare as a pure breed having been on the edge of extinction for some time. These days they are the focus of a small conversation effort with six registered breeders currently in Australia. For biosecurity reasons there are no imports of live pigs or pig semen permitted into Australia. Wooragee Landcare Group is important to local community landcare and environmental management practices.Colour rectangular photograph printed on paperObverse: WAN NA EONA2N2. ANN+ 3 4240/ (No. 17) 370samaria farm, wooragee landcare, wooragee landcare group, tatong, benalla, black pigs, large black, traditional breed, heritage breed, pigs, lop ears, free range pork production, early victorian farming -
Emerald Museum & Nobelius Heritage Park
Equipment - Butter Churn, Unknown maker
... The crank-operated paddles would create the necessary movement required to separate the fat. Salt was then added and the butter was kneaded and cleaned. ...The crank-operated paddles would create the necessary movement required to separate the fat. Salt was then added and the butter was kneaded and cleaned. ...A butter churn is used to convert cream into butter. This particular type of churn uses a crank to turn a series of paddles to create the required movement to churn the cream into butter. Butter churns such as this were used in domestic houses as well as farms until around the early to mid-20th century. The paddle butter churn was used in farms and domestic settings until the early to mid twentieth century. After a cow was milked, the milk would be left in a cool setting for up to a week until the cream rose to the top. The cream would then be put into the churn to separate the fat of the cream from the buttermilk. The crank-operated paddles would create the necessary movement required to separate the fat. Salt was then added and the butter was kneaded and cleaned. Patting the butter with butter pats into one pound or half pound blocks would complete the process.This object is of historic significance as it offers an insight into how butter was produced in households and dairy farms before the process became mechanized. These insights facilitate a better understanding of the agricultural history of the Emerald region, as well as the social history of food production in a domestic setting.Wooden, cube-shaped box with a metal crank affixed to one side and a removable wooden lid on top. Interior of the box contains wooden paddles which are connected to the metal crank.Crank: 47797 /dairy industry, dairy, farm and equipment, farm machinery, farming, farm, domestic, butter churn
