Denis Gibbons (1937 – 2011) Trained with the Australian Army, before travelling to Vietnam in January 1966, Denis stayed with the 1st Australian Task Force in Nui Dat working as a photographer. For almost five years Gibbons toured with nine Australian infantry battalions, posting compelling war images from within many combat zones before being flown out in late November 1970 after sustaining injuries. The images held within the National Vietnam Veterans Museum make up the Gibbons Collection.A black and white photograph of Vietnamese Children at Xuyen Moc look apprehensively towards some of their friends who began to cry when Diggers attempt to give them flavoured milk to drink. The departing VietCong had told the children that they would be poisoned by the Australians from 5 RARphotograph, vietnamese children, 5 rar, xuyen moc, gibbons collection catalogue, diggers, flavoured milk, viet cong, denis gibbons

Denis Gibbons (1937 – 2011) Trained with the Australian Army, before travelling to Vietnam in January 1966, Denis stayed with the 1st Australian Task Force in Nui Dat working as a photographer. For almost five years Gibbons toured with nine Australian infantry battalions, posting compelling war images from within many combat zones before being flown out in late November 1970 after sustaining injuries. The images held within the National Vietnam Veterans Museum make up the Gibbons Collection.A black and white photograph of the village Children of Xuyen Moc enjoy chilled cans of chocolate and strawberry "foremost" milk, given to them by members of 161 (Indep) Recce Flt following the relief of the village by 5th Battalion Royal Australian Regiment.photograph, vietnamese children, xuyen moc, 161 recon flt, 5 rar, gibbons collection catalogue, flavoured milk, 5th battalion, denis gibbons, royal australian regiment

Milk Bars made flavoured milk shakes for customers. The drink included milk, flavouring and ice-cream.Mt Beauty had a cafe at the Mt Beauty shopping centre and there was a general store at Mt Beauty North.This milkshake set includes 2 metal mugs and 1 glass, mug size and 1 straw dispenser with lift up lid.milk shakes, milk bar, drink, cafe

A clear glass bottle with a black plastic screw top lid. It is rectangular shaped with flat sides. On the front is a colourful paper label in blue, yellow and red with black print.Label- TROPNUT ice cream flavour, icings, milk drinks, custards, cakes, puddings, ice blocks, confectionery. Artificially coloured. 2 fl oz (2/9 cost)

Plastic bag containing multiple items. Eg Tube of choc flavoured confectionery cream spread, tube of sweetened condensed milk, satchets of chocolate drink powder, packets of biscuit Krispie multipack, tins of fruit.Label reads SVC# 3205907 Sgt. Eddie Hatzakortzian 105 DD Workshops Ph:- 0408232428 1 x Combat Ration Pack (1Man 24hr), 1 x Portable Stove, 1 X Pck Hexamine Tabletsration pack, fruit tins, chocolate satchets

Johann August (John) Kruse was instrumental in the development of the pharmaceutical industry and pharmacy training in Victoria. He was a driving force behind the creation of the Pharmaceutical Society of Victoria and was appointed a founding member of the Society's inaugural council in 1857. He manufactured many pharmaceuticals and health products such as mineral waters and 'Kruse's Fluid Magnesia' (1863) which is still in use today. He later went on to produce insecticides and dynamite, then established his own analytical chemistry service. In 1878 Kruse established Victoria's first pharmacy training facility - the Melbourne School of Pharmacy. There pharmacy apprentices were taught chemistry, botany, materia medica and Latin, while country students could study by correspondence. The School was endorsed and monitored by the Pharmacy Board of Victoria to which Kruse was appointed in 1880. Kruse's pharmacy school was the forerunner of the Victorian College of Pharmacy, Monash University, which remains Victoria's only pharmacy training institute. In 1853, shortly after qualifying as pharmacist at the University of Göttingen, Johann August (John) Kruse, moved to London. The medical practitioner Dr S. Weil sent Kruse to Victoria, Australia to manage a new pharmacy and tobacconist's shop which he was having built at 136 Bridge Rd in Richmond. In 1856 Kruse opened a second pharmacy 'John Kruse and Company Chemists and Druggists' at 207 Bourke Street. 1857 the Richmond shop was destroyed by fire, so all pharmaceutical production was moved to the Bourke St premises and later to his new location at 184 Bourke St.. Kruse was forced to sell his business in 1868 to Felton Grimwade and Company and work for them as manager of their chemical works. By the early 1870s he had regained financial independence so left the company to establish his own businesses again. He opened up a pharmacy at 31 Swanston St and in c1874 leased Victoria's premier natural springs, Clifton Springs, on the northern side of the Bellarine Peninsula, where he established a bottling plant. Suspensions of magnesium hydroxide in water, often called Milk of Magnesia, are used as an antacid to neutralize stomach acid, and as a laxative. Milk of magnesia is sold for medical use as chewable tablets, capsules, and as liquids having various added flavours Kruses Fluid Magnesia 300ml Extralife Kruse’s Fluid Magnesia, Magnesium supplement. Rapidly absorbed, easily digested. Improves general well being, corrects magnesium deficiency. Helps relieve indigestion, when due to acidity. In 1878 Kruse established Victoria's first pharmacy training facility - the Melbourne School of Pharmacy, the forerunner of the Victorian College of Pharmacy, Monash University, which remains Victoria's only pharmacy training institute. A glass bottle containing ‘Kruse’s’ Magnesia’ medicineKRUSE’S / PRIZE MEDAL / MAGNESIA/ K / FELTON-GRIMWADE & CO. MELBOURNE Directions for use ......glass works, pharmaceutical glass, pharmacy, kruse johann august (john), dr weil s, ., victorian college of pharmacy, monash university, university of göttingen, felton grimwade and company, magnesium bicarbonate, magnesium oxide

‘D.C.P WAFERS’ made by Parke, Davis & Co Pty Ltd Sydney, that contained Calcium and Phosphorous. The wafers ‘could be chewed or allowed to dissolve in the mouth’ and ‘ were agreeably flavoured with Chocolate’An empty cardboard box, with a sliding inset, for ‘D.C.P WAFERS’ that contained Calcium and Phosphorous. The wafers ‘could be chewed or allowed to dissolve in the mouth’ and ‘ were agreeably flavoured with Chocolate’Top: 36 WAFERS / MEDICAMENTE VERA encircling PDCo. / D.C.P. WAFERS / (DICALCIUM PHOSPHATE) / AGREEABLY FLAVOURED / WITH CHOCOLATE / EACH WAFER CONTAINS DICALCIUM PHOSPHATE 15 GRAINS / FOR DIRECTIONS SEE REVERSE SIDE / PARKE, DAVIS & CO. / SYDNEY . Left and Right Sides: D.C.P. WAFERS. Base: D.C.P. WAFERS …… same ratio as … milk … soluble … Indicated during periods of growth …../ DIRECTIONS / ….. They may be chewed or allowed to disintegrate in the mouth….pharmacy, parke-davis pty.ltd, moorabbin, cheltenham, bentleigh, disease, bone disease, osteoporosis, calcium

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

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