These items contained products for cooking use in the family kitchen in the 1930's - 1960. Five vintage tins and one bottle of kitchen products used in the home 1930's - 1960. 1. A small unopened Nestle' Nesco REGD. Dried Ice Cream Mix tin with powder inside. It has a yellow label with red, white and black lettering of the brand and details of product. Net weight 4oz. 2. A small McKenzie's Excelsior Baking Powder tin with a white, and gold printed paper label explaining manfacturer details and instructions for use. 4 ozs. Net. 3. Two large lidded The Colonial Sugar Refining Co. Ltd. treacle tins with red, green and silver lettering. manufacturer details are printed on the front. 2lbs nett. 4. A small tin lidded cylinder of Herb-Ox Bouillon Cubes artificially flavoured. The manufacturer details and directions for use are printed in yellow and red. Net weight 3/4 oz. 5. A small clear glass bottle with a tin screw top lid of Rawleigh's Essence of Peppermint printed on the white and brown paper label. 2 fluid oz.1. 'Nesco Dried Ice Cream Mix Nestle' Vanilla Flavour. 16.11.63' 2. 'McKenzie's Excelsior Baking Powder' 3. 'The Colonial Sugar Refining Co. Ltd.Treacle' is printed in large red print. 4. 'Herb-Ox' printed in red lettering. 5. 'Rawleigh's Essence of Peppermint A delicious Flavour'.tins, bottles, kitchen equipment, kitchen ingredients

At the Arthritis Foundation of Victoria's Malvern Opportunity Shop, two volunteers sort through boxes of donations in the crowded shop.COL photo of two women inside a shop. They are sorting through bags and boxes of donations in a crowded room. Behind them is a large dresser, with drawers at the bottom and a hutch with shelves at the top. There are soft toys across the top shelf, and various other items on the shelves below. On the perpendicular wall, there are more shelves with various items, including cane baskets, a large straw hat, bric-a-brac, crockery, glassware, plastic kitchen storage containers, and some boxed items on the top shelf. The floor is crowded with boxes, baskets, and other miscellaneous items - including a portalbe television set. In the foreground, there are piles of clothing or fabric.[Handwritten in blue ink] Jenni and Missy "in a mess"arthritis foundation of victoria, afv, opportunity shop, op shop, charity shop, thrift store, teddy bear, soft toys, glassware, bric-a-brac, prints, pictures, plastic kitchen storage containers, television, clothing, bedding, volunteers, members, moonee ponds, 2000

This "coffee" tin has by the "art deco" appearance its origins in the late 1950's to 1960's. This time period was one of accelerated growth both in the physical (housing) sense and the mental (new ideas and inventions) changes in "attitudes". These occurred more rapidly in cities but had its effects on the rural environment. The drinking of coffee was spurred on by easier distribution of imported food and drinks. Advertising by stronger radio links and then by television brought the variety of foods and drinks to semi isolated rural regions. The accessibility through greater information channels becoming available brought with it unbelievable ranges of goods and foodstuffs. Rural regions still relied on bulk supplies and relatively larger storage containers than those in cities. This "bulk" buying and storage "syndrome" was a lingering result of many years of "drought" periods when road transports met delays from flooded roadways in supplying population centres in the Kiewa Valley. The construction phases in building the SEC Vic Hydro electricity Scheme in the eastern sections of the Victorian Alps brought many changes to the quiet rural regions in the Kiewa Valley. Changes in population and social mores. The influx of a varied , mostly temporary, and "European flavoured cuisine" changes the "cuppa tea only" flavour to the have a "coffee break". The subliminal influence of the "American" films changed those children growing up in the post 1950s from the "English tea" to the "American coffee". This "Americanisation process has influenced not only rural Australia but also other areas throughout the world.This "insignificant" coffee tin is very significant as it demonstrates that the Kiewa Valley was becoming more accessible to reliable coffee supplies and general food items.The container was part of a "set" of containers that included tea, sugar,biscuits,flour, rice and other family condiments. This type of kitchen storage containers was brought about through changing patterns in tea and coffee useage and overall consumption. Household demands for faster "self help" cooking especially beveridges and the greater choice of kitchen "utensils" was brought on by easier access to products due to a lessening of the area's "isolation" by having a reliable (all weather) road system and an ever increasing population growth. The need for travelling goods/merchant supply caravans to service the area became a diminishing factor, as a result of the establishment of grocery stores in Tawonga and Mount Beauty in the supply of previously "hard to get" groceries. This transition was precipitated by the SEC Vic Hydro Scheme of the 1940's to 1960's which increased the valley's population level three fold.This cylindrical tin has a pull/push lid(for easy access to the contents). The container is labelled for "coffee" however it has no commercial manufacturer's label to establish that it was bought with coffee ingredients in it. The majority of the container's external surface has a "metallic" light blue colour with two sets of silver rings confining black (horizontal spotted) rectangles. "COFFEE" within an elongated spherical "art deco" four pointed banner of silver and black colouringkitchen containers, domestic food storage, bulk stocks of dried condiments

Stoneware jar, Gravy container, Cinnamon container, insecticide container (all items from 1950's, 1960's)kitchen, containers, stoneware jar, condiments, household items, insecticide

This early 1900's tin which contained loose leaf blended tea was imported into Australia by those tea merchants who wanted to provide the Australian tea drinkers with quality tea. It could well be early Lipton distributors to both city and rural clients and consumers. This was in a period when most rural families were heavy tea drinkers. It was well before the introduction of coffee as a drink (especially instant) for the early morning, after meals and general "drink any time" pick me up beverage.This relatively large tea tin marks a period in time when loose leaf tea was in great demand and large quantities were not only used by families but also restaurants, workers mess halls and remote large rural families. The ability to obtain a quick tea supply in semi remote rural areas such as the Kiewa Valley was not possible due to the factors of all weather road access and the economics of traders going out of their way. Stocking up with important beverages, such as tea, was a "one of those things" that early rural communities had to endure with. Bulk storage tins such as this item were not only a requirement but also offered storage for other household items. This usefulness was not overlooked by the "canny" rural family.This large metal tin container was specifically manufactured for the kitchens requiring a bulk storage "bin" type of loose leaf tea content. When emptied, it could also be used as a general kitchen storage container for other bulk consumables.On the front side and in the background, there are three sketches of Egyptian pyramids(increasing in size from left to right). At the forefront there is a camel "train" loaded with supplies and handlers, making their way over the sandy desert going towards a large sign(in a freehand script) "PYRAMIDS BLEND". The left side "Specially Selected" and underneath "PURE TEAS" below this and within a circle is the figure of a Geisha clad of Asian appearance (with a fan in a raised hand with boxes(of varying sizes) around her. All these are in (off white design and wording on a green background. On the back in green print on off white background "PYRAMIDS BLEND" and underneath "OF SPECIALLY SELECTED PURE TEAS". On either side are columns of similar print. To the left "THESE UNRIVALLED BLENDS ARE GUARANTEED TO CONTAIN ONLY PURE TEAS".To the right "SPECIALLY SELECTED FROM THE CHOICE GROWTHS OF CHINA INDIAN & CEYLON". Below both columns is "for delicacy & fragrance of flavor, combined with great strength, and are confidently recommended to the public as the best values in teas obtainable" On the last side is a sketch of an " Indian encircled, holding a staph with palm trees in the background and four tea containers on his left, with "PYRAMID BLEND" as a subject heading. There are two Oxen pulling a two wheeled cart with a load of six large boxes. On lid and barely readable "FIVE POUNDS NET"loose leaf tea containers, food storage tins, kitchen tidies

Stoneware is a rather broad term for pottery or other ceramics that is fired at a relatively high temperature.  A modern technical definition is a vitreous or semi-vitreous ceramic made primarily from stoneware clay or non-refractory fire clay. Whether vitrified or not, it is non-porous, it may or may not be glazed. Historically, across the world, it has been developed after earthenware and before porcelain and has often been used for high-quality as well as utilitarian wares. As a rough guide, modern earthen wares are normally fired in a kiln at temperatures in the range of about 1,000°C (1,830 °F) to 1,200 °C (2,190 °F); stoneware's at between about 1,100 °C (2,010 °F) to 1,300 °C (2,370 °F); and porcelains at between about 1,200 °C (2,190 °F) to 1,400 °C (2,550 °F). Historically, reaching high temperatures was a long-lasting challenge, and temperatures somewhat below these were used for a long time. Earthenware can be fired effectively as low as 600°C, achievable in primitive pit firing, but 800 °C was more typical. Stoneware also needs certain types of clays, more specific than those able to make earthenware, but can be made from a much wider range than porcelain. A domestic item used to store food products as glazing makes the container non-porous, often used for pickling. Or larger containers for kitchen flour. Items age is difficult to determine given the same techniques for making stoneware are in use today. Stoneware containers were made by many potteries in Australia and England. They were in common domestic use before plastics were invented around 1940 to store goods so this subject item is probably from around 1900 to the 1940s. Item's significance is difficult to determine given it is not associated with a place, person, historic event, or manufacturer. Its significance lies with its use as a domestic object giving today a view into our social past.Stoneware circular container with wide opening, brown top and off white base. Handholds moulded on each side glazed finish, cracks in base.Noneflagstaff hill, warrnambool, shipwrecked coast, flagstaff hill maritime museum, shipwreck coast, flagstaff hill maritime village, great ocean road, container, stoneware container, kitchen storage, kitchen ware

Stoneware is a rather broad term for pottery or other ceramics that is fired at a relatively high temperature.  A modern technical definition is a vitreous or semi-vitreous ceramic made primarily from stoneware clay or non-refractory fire clay. Whether vitrified or not, it is non-porous, it may or may not be glazed. Historically, across the world, it has been developed after earthenware and before porcelain and has often been used for high-quality as well as utilitarian wares. As a rough guide, modern earthen wares are normally fired in a kiln at temperatures in the range of about 1,000°C (1,830 °F) to 1,200 °C (2,190 °F); stoneware's at between about 1,100 °C (2,010 °F) to 1,300 °C (2,370 °F); and porcelains at between about 1,200 °C (2,190 °F) to 1,400 °C (2,550 °F). Historically, reaching high temperatures was a long-lasting challenge, and temperatures somewhat below these were used for a long time. Earthenware can be fired effectively as low as 600°C, achievable in primitive pit firing, but 800 °C was more typical. Stoneware also needs certain types of clays, more specific than those able to make earthenware, but can be made from a much wider range than porcelain. A domestic item used to store food products as glazing makes the container non-porous, often used for pickling. Or larger containers for kitchen flour. Items age is difficult to determine given the same techniques for making stoneware are in use today. Stoneware containers were made by many potteries in Australia and England. They were in common domestic use before plastics were invented around 1940 to store goods so this subject item is probably from around 1900 to the 1940s. Item's significance is difficult to determine given it is not associated with a place, person, historic event, or manufacturer. Its significance lies with its use as a domestic object giving today a view into our social past.Stoneware circular container with wide opening, brown top and off white base glazed finish Marked "1" on brown glazed rimflagstaff hill, warrnambool, shipwrecked coast, flagstaff hill maritime museum, shipwreck coast, flagstaff hill maritime village, great ocean road, container, stoneware container, kitchen storage, kitchen ware

Stoneware is a rather broad term for pottery or other ceramics that is fired at a relatively high temperature.  A modern technical definition is a vitreous or semi-vitreous ceramic made primarily from stoneware clay or non-refractory fire clay. Whether vitrified or not, it is non-porous, it may or may not be glazed. Historically, across the world, it has been developed after earthenware and before porcelain and has often been used for high-quality as well as utilitarian wares. As a rough guide, modern earthen wares are normally fired in a kiln at temperatures in the range of about 1,000°C (1,830 °F) to 1,200 °C (2,190 °F); stoneware's at between about 1,100 °C (2,010 °F) to 1,300 °C (2,370 °F); and porcelains at between about 1,200 °C (2,190 °F) to 1,400 °C (2,550 °F). Historically, reaching high temperatures was a long-lasting challenge, and temperatures somewhat below these were used for a long time. Earthenware can be fired effectively as low as 600°C, achievable in primitive pit firing, but 800 °C was more typical. Stoneware also needs certain types of clays, more specific than those able to make earthenware, but can be made from a much wider range than porcelain. A domestic item used to store food products as glazing makes the container non-porous, often used for pickling. Or larger containers for kitchen flour. Items age is difficult to determine given the same techniques for making stoneware are in use today. Stoneware containers were made by many potteries in Australia and England. They were in common domestic use before plastics were invented around 1940 to store goods so this subject item is probably from around 1900 to the 1940s.Item's significance is difficult to determine given it is not associated with a place, person, historic event, or manufacturer. Its significance lies with its use as a domestic object giving today a view into our social past.Brown salt glaze stoneware bottle None (possibly made by Royal Doulton UK)flagstaff hill, warrnambool, flagstaff hill maritime museum, maritime museum, flagstaff hill maritime village, great ocean road, bottle, stoneware bottle, storage, kitchen ware, salt glazed, stoneware, shipwreck coast

Stoneware is a rather broad term for pottery or other ceramics that is fired at a relatively high temperature.  A modern technical definition is a vitreous or semi-vitreous ceramic made primarily from stoneware clay or non-refractory fire clay. Whether vitrified or not, it is non-porous, it may or may not be glazed. Historically, across the world, it has been developed after earthenware and before porcelain and has often been used for high-quality as well as utilitarian wares. As a rough guide, modern earthen wares are normally fired in a kiln at temperatures in the range of about 1,000°C (1,830 °F) to 1,200 °C (2,190 °F); stoneware's at between about 1,100 °C (2,010 °F) to 1,300 °C (2,370 °F); and porcelains at between about 1,200 °C (2,190 °F) to 1,400 °C (2,550 °F). Historically, reaching high temperatures was a long-lasting challenge, and temperatures somewhat below these were used for a long time. Earthenware can be fired effectively as low as 600°C, achievable in primitive pit firing, but 800 °C was more typical. Stoneware also needs certain types of clays, more specific than those able to make earthenware, but can be made from a much wider range than porcelain. A domestic item used to store food products as glazing makes the container non-porous, often used for pickling. Or larger containers for kitchen flour. Items age is difficult to determine given the same techniques for making stoneware are in use today. Stoneware containers were made by many potteries in Australia and England. They were in common domestic use before plastics were invented around 1940 to store goods so this subject item is probably from around 1900 to the 1940s.Item's significance and origin of manufacture is difficult to determine given it is not associated with a place, person, historic event, or manufacturer. Its significance lies with its use as a domestic object giving today a view into our social past. Stoneware jug badly cracked and repaired with handle and short neckNoneflagstaff hill, warrnambool, shipwrecked coast, flagstaff hill maritime museum, maritime museum, shipwreck coast, flagstaff hill maritime village, great ocean road, jug, stoneware jug, earthenware jug, kitchen storage

Stoneware is a rather broad term for pottery or other ceramics that is fired at a relatively high temperature.  A modern technical definition is a vitreous or semi-vitreous ceramic made primarily from stoneware clay or non-refractory fire clay. Whether vitrified or not, it is non-porous, it may or may not be glazed. Historically, across the world, it has been developed after earthenware and before porcelain and has often been used for high-quality as well as utilitarian wares. As a rough guide, modern earthenwares are normally fired in a kiln at temperatures in the range of about 1,000°C (1,830 °F) to 1,200 °C (2,190 °F); stoneware's at between about 1,100 °C (2,010 °F) to 1,300 °C (2,370 °F); and porcelains at between about 1,200 °C (2,190 °F) to 1,400 °C (2,550 °F). Historically, reaching high temperatures was a long-lasting challenge, and temperatures somewhat below these were used for a long time. Earthenware can be fired effectively as low as 600°C, achievable in primitive pit firing, but 800 °C was more typical. Stoneware also needs certain types of clays, more specific than those able to make earthenware, but can be made from a much wider range than porcelain. A domestic item used to store food products as glazing makes the container non-porous, often used for pickling. Or larger containers for kitchen flour. Items age is difficult to determine given the same techniques for making stoneware are in use today. Stoneware containers were made by many potteries in Australia and England. They were in common domestic use before plastics were invented around 1940 to store goods so this subject item is probably from around 1900 to the 1940s. Item's significance is difficult to determine given it is not associated with a place, person, historic event, or manufacturer. Its significance lies with its use as a domestic object giving today a view into our social past.Brown Stoneware jug with short neckThe number "1" under neck flagstaff hill, warrnambool, shipwrecked coast, flagstaff hill maritime museum, shipwreck coast, flagstaff hill maritime village, great ocean road, jug, stoneware jug, salt glaze

The Ovens pottery operated from 1881 to1892 they had taken over H L & E pottery at Beechworth in 1888 but mounting debts forced the Ovens company to close in 1892. During their short ten years of operation they produced stoneware garden urns, vases, cheese dishes, ginger beer bottles, butter coolers, water filters, wine and spirit barrels, bread plates, jugs, teapots, storage jars, pots, tiles, flower pots, spittoons, basins, bowls, demijohns, lidded crocks, pipes and bricks.A significant item made by an early Australian pottery in Beechworth Victoria, this company made many utilitarian items for the Victorian domestic market. It gives us today a snapshot into early Australian companies that were unable to sustain manufacturing their products into the 20th century, due in part to the rising imports of cheaper items from overseas.Red terracotta butter cooler comprising, round base with ridged lip, and bell shaped, domed lid with spherical handle on topMarked "Ovens Pottery, Co Ltd, Patd 1890, Beechworth" flagstaff hill, warrnambool, shipwrecked coast, flagstaff hill maritime museum, flagstaff hill maritime village, great ocean road, cooler, terracotta cooler, utensil, kitchen ware, terracotta, food container, food preservation, butter cooler, ovens pottery

William Hutton & Sons were manufacturing silversmiths founded in 1800 in Birmingham with company transferring to Sheffield in 1832. William Hutton had established the firm and with the move to Sheffield, they also became platers having licensed the electroplating technique from the firm of Elkington's. This gave them much early success in the field of electroplating. William's son William Carr Hutton continued the business after his father's death using the same business name until 1864 it was then changed to William Hutton & Son when William Carr's son Herbert Hutton joined him. When William Carr died in 1865, the firm name was again changed to William Hutton & Sons when Herbert's brothers (James & Robert) joined the company. They opened a London showroom in Holborn in 1863 which they moved to Farringdon Road, in 1891 operating until 1918. Hutton's had developed a new nickel alloy that was good for plating and in the late 1800s becoming known as British Plate. They sent their machine-made silver flatware from Sheffield to be hallmarked in London. Hutton's went on to acquire Rupert Favell & Co in 1893 and also registered as a limited company as William Hutton & Sons Ltd in 1902. The Hutton's had also bought Creswick & Co and had started to use their crossed arrows trademark. Hutton's became renowned for the quality of their Arts & Crafts silverware items at the turn of the 19th and 20th centuries. In 1930 Hutton's were taken over by James Dixon & Sons. A significant item that was made around the time electroplating was being developed as a means of producing quality utilitarian items in quantity for domestic use that we're able to be purchased by working-class people.Cruet set of silver plated frame with upright handle protruding from tray base. Holds 5 containers of varying shape and size; 3 have metal lids. Inscription is on the base. Some containers have contents in them.On base "WMH&S" and "01548" etc.flagstaff hill, warrnambool, shipwrecked coast, flagstaff hill maritime museum, shipwreck coast, flagstaff hill maritime village, great ocean road, cruet set, condiments set, kitchen ware, electroplate, britannia metal, w m hutton

In early civilization's cereal grains such as maize, wheat, barley etc. were stored in large airy buildings, often raised up from the ground to reduce infestation by pests and vermin. Ancient Egyptian and early Hebrew writings include reference to such buildings. Smaller quantities of food were stored in baskets made from woven grasses or leaves. In more recent times but prior to the invention of the refrigerator many food products were stored in the home as preserves or pickles, often in heat sealed jars. Dry food items were stored in vermin proof metal containers and could be found in any early colonial kitchen. Items such as coffee, tea, rice and sago were stable food types and needed longer term storage and a higher degree of protection from vermin and the elements, a common material used during this time was sheet metal or tin such as is used today in a common form of storage the biscuit tin. An early example of colonial food storage used in a domestic setting, it is interesting to note the subject items have provision to be locked. This indicates the value early colonial settlers placed on the contents and used to prevent pilfering. The subject items are now sought by collectors. Canister set; set of four canisters. Cylindrical matching kitchen storage tins with hinge lid that has a latch closure, and a folding handle on top of lid. Canisters are painted brown and the body has a graphic of a scroll in gold with printed label of contents. The canisters range from small to large, "COFFEE", "TEA" , "SAGO", " RICE" (respective RNs 163.1, 163.2, 163.3, 163.4)Respectively labelled "COFFEE," "TEA," "SAGO," "RICE" flagstaff hill, warrnambool, shipwrecked coast, flagstaff hill maritime museum, flagstaff hill maritime village, great ocean road, canister, canister set, rice canister, kitchen canister, food storage, domestic item

Tin, "Choicest Nectar Tea" is an example of retail packaging, for domestic goods, the tin was made by J Marsh and Sons, Melbourne, for John Connell & Co Ltd, Melbourne, Victoria, Australia, 1900-1940Item at this time cannot be associated with an historical event, person or place, provenance is unknown, item assessed as a collection asset.Container; tea caddy for "Nectar Tea" brand, 1 lb. Packed by John Connell and Co Ltd, Melbourne. Blue and white vertical stripe decoration. On label "The Nectar Tea Caddy" and "Nectar, the finest tea the world produces, is a blend of the Choicest Pure Leafed Teas from the Gardens of Ceylon, India, Java"flagstaff hill, warrnambool, flagstaff hill maritime museum, maritime museum, shipwreck coast, flagstaff hill maritime village, great ocean road, tea canister, tea caddy, tea tin, container, kitchen storage, food storage, food, nectar tea, john connell, melbourne, j march & sons, john connell & co ltd

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

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

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

Canister (3) metal for "Griffiths Teas" Hinged lid and relief decorative pattern painted green.flagstaff hill, warrnambool, shipwrecked-coast, flagstaff-hill, flagstaff-hill-maritime-museum, maritime-museum, shipwreck-coast, flagstaff-hill-maritime-village

The Masons patent of Nov 30th, 1858 phrase was originally embossed on countless glass fruit jars and canning jars, most ranging in age from circa 1858 to the mid-1910s. John Landis Mason was awarded patent No 22186, issued on November 30, 1858, by the U.S. Patent & Trademark Office it was termed an "Improvement in screw-neck bottles", for his invention concerning the process of creating a threaded screw-type closure on bottles and jars. Similar screw-threading had been done before on some bottles, but the process of forming the upper lip area of the container so that it was smooth, even, and sturdy enough for a lid of standard size to be screwed thereon was difficult and expensive to do properly, often with unsatisfactory results. His improvement revolutionized home canning in the United States and many other countries. In any case, throughout the next 60-odd years, production of jars with the Nov. 30, 1858 embossing continued at a high rate, with untold tens of millions being produced. The phrase was soon considered an important marketing device, adding to the perception of quality and reliability of the container to the average consumer. This perception continued to at least 1879 21 years after the patent was issued, nearly every glass bottle factory was likely producing their version. The 1880s and 1890s likely saw the peak of popularity of these jars. A considerable percentage have a mold number or letter on the base, a means of identifying the particular mold in use at the factory.An early item used in most kitchens by women who preserved fruit and vegetables before the arrival of refrigeration giving a snapshot into the domestic lives of families during the late 19th to early 20th century's and how they preserved food for later use without refrigeration. Preserving jar, glass, with metal screw top lid. Glass has side seams, impurities and slightly concave base. It has been hand blown into a mould. Inscription is moulded into glass. Moulded into glass: MASON'S / PATENT / NOV 30TH / 1838"warrnambool, flagstaff-hill, flagstaff-hill-maritime-museum, maritime-museum, shipwreck-coast, flagstaff-hill-maritime-village, food preserving, mason jar, john landis mason, domestic container, glass jar, fruit & vegetable jar, domestic jar, food preparation, handmade glass, blown glass

The Masons patent of Nov 30th, 1858 phrase was originally embossed on countless glass fruit jars and canning jars, most ranging in age from circa 1858 to the mid-1910s. John Landis Mason was awarded patent No 22186, issued on November 30, 1858, by the U.S. Patent & Trademark Office it was termed an "Improvement in screw-neck bottles", for his invention concerning the process of creating a threaded screw-type closure on bottles and jars. Similar screw-threading had been done before on some bottles, but the process of forming the upper lip area of the container so that it was smooth, even, and sturdy enough for a lid of standard size to be screwed thereon was difficult and expensive to do properly, often with unsatisfactory results. His improvement revolutionized home canning in the United States and many other countries. In any case, throughout the next 60-odd years, production of jars with the Nov. 30, 1858 embossing continued at a high rate, with untold tens of millions being produced. The phrase was soon considered an important marketing device, adding to the perception of quality and reliability of the container to the average consumer. This perception continued to at least 1879 21 years after the patent was issued, nearly every glass bottle factory was likely producing their version. The 1880s and 1890s likely saw the peak of popularity of these jars. A considerable percentage have a mold number or letter on the base, a means of identifying the particular mold in use at the factory.An early item used in most kitchens by women who preserved fruit and vegetables before the arrival of refrigeration giving a snapshot into the domestic lives of families during the late 19th to early 20th century's and how they preserved food for later use without refrigeration. Preserving glass jar. Glass lip with metal screw top lid. Inscription pressed into glass."Mason's Patent Nov 30th 1858"warrnambool, flagstaff-hill, flagstaff-hill-maritime-museum, maritime-museum, shipwreck-coast, flagstaff-hill-maritime-village, food preserving, mason jar, john landis mason, domestic container, glass jar, fruit & vegetable jar, food storage, preserving jar

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 set of kitchen dry food canisters is made of metal; each container has a different height, width and capacity. The rolled thin metal has created a strong, round design with decorative rings on the circumference. The base and close-fitting lid protect the contents from vermin and most insects, and the handle on top aids in the removal of the lid. Metal containers like these are reusable and can be re-purposed, which is advantageous when living in regional or rural areas. The type of manufacture indicates that the set was made in the late 19th to early 20th century. Gradually, colourful and attractive plastic kitchenware began to replace metalware. One of the canisters is labelled 'coffee'; coffee plants and seeds were transported from Brazil into Australia in 1788 when the First Fleet arrived although their growth was unsuccessful. However, by the 1920s, a tenth of the Australian population was drinking readily stored coffee. Large quantities of harvested grains such as maize, wheat and barley were protected from pests by being stored in airy buildings, often raised from the ground. This was an age-old practice used by civilizations such as the ancient Egyptians and early Hebrews. Smaller quantities of food for short-term use in the homes were stored in woven baskets or clay pots.This set of kitchen food containers is an example of colonial food storage used in a domestic setting to store and preserve dry ingredients. These canisters give a snapshot of early domestic life in Australia. Canister set; four cylindrical cream coloured metal canisters with domed lids that have lift-up handles on top. They are made from rolled metal and the bases and lids have a side seam. Each canister is a different size and displays a label for different contents. The adhesive labels are vertical, and a gold colour with black vertical text. The cream paint has brush strokes and small areas have exposed green paint under the cream. The insides of the bases are painted dark grey but the lids have no paint underneath. The empty canisters can fit one inside the other. Labels, in descending order: "FLOUR" "RICE" "SAGO" "COFFEE"flagstaff hill, flagstaff hill maritime museum and village, warrnambool, maritime museum, maritime village, great ocean road, shipwreck coast, canister set, kitchen storage, food storage, metal canisters, dry food storage, food packaging, kitchen container, vintage, flour, rice, sago, coffee, kitchenalia, late 19th to early 20th centuries, nesting canisters

A mid 20th century salt cellar was used to store salt. This item is made of bakelite-style hard plastic. Most kitchens would have had one of these.Cream plastic container with red hinged lid."Salt" impressed in red on front of container.saltcellars

Early settler women in Moorabbin Shire c1900, were skilled in crochet and made these doilies to cover milk jugs, and other food containers, to protect the contents from flies and other insects while on the kitchen table.The women of the early settler families in Moorabbin Shire c1900, were very skilled with craftwork, crochet, knitting, sewing, needlework.A crocheted cotton doily with raised decoration of a cup and saucer. Coloured beads anchor the points to add weight to keep the doily in place when protecting contents of a cup or jugpioneers, earley settlers, haberdashery, craftwork, crochet, doileys, kitchen equipment, moorabbin shire, bentleigh, moorabbin, ormond, cheltenham,