The donor of this gift, Professor John Gibbs, has played an important role in the history of ANZCA as a board member of the first ANZCA Council. In the late 1980s Professor Gibbs was President of the New Zealand Society of Anaesthetists and in 2004 received the ANZCA medal for his major contributions to the status of anaesthesia. The muffineer set was presented in a custom made box bearing the manufacturer's mark 'Nanking Store', active in Shanghai, China from the late 19th century until early 20th century. Each item in the set is stamped with the makers mark and character of a rooster. It is unknown as to the symbolism of the rooster, however, it may have represented the Chinese year of the rooster. It is possible this is a Chinese export silver piece, as a result of increased export trade to the West in the early 20th century. Chinese export silver were made in foreign taste for export, in particular common items such as tea and coffee sets. A Muffineer is a small container with a pierced top for sprinkling sugar, salt, spice, or other powder. It gained its name from its early use for sprinkling sugar or salt on muffins and were part of the Victorian tableware. After the First World War and the change of life style, this was later referred to as sugar shakers.A sterling silver muffineer set of Queen Anne revival with tray. Muffiner set contains 3 silver shakers (muffineer), 6 silver condiment dishes on stand 3 with lid and handle, 10 small, rounded spoons, 10 blue, glass inserts for condiment dishes. The set comes with a custom made presentation box, lined with beige silk. The box proper is lined in dark blue velour with individual sections cut out to sit each set piece. Each piece is hallmarked except four spoons. Large heavy oval shaped silver tray with extended loop rope designed handle on either side decorated with a very ornate fern leaf pattern design etched into the entire base of the tray. [printed in gold lettering on beige fabric inside lid cover] Chinese name of manufacturer in Chinese characters / NANKING STORE / GOLD AND SILVER SMITHS / 444 SZECHUEN ROAD / SHANGHAI / markers mark and Chinese characters [hallmarks on condiments dishes] NKSTERLING / SILVER / character of rooster [hallmarks on muffineer] NANKING / SILVER / character of rooster [hallmarks on spoons - 6 only] NANKING / character of rooster [hallmarks on tray reverse] 19722 number scratched into surface.professor john gibbs, nanking store, chinese export silver, muffineer, sterling silver

This baking tray may have been used for cooking a variety of foods eg. muffins, scones, cupcakes etc. Nowadays trays are not so heavy as they are made from lighter metal and can be non-stick This tray is historic as it is made from cast iron compared to light metal trays with non stick surfaces in use today. Used by a resident of the Kiewa Valley.Heavy Cast Iron Baking Tray with 12 'cups' joined at the top and with a small 'handle' at each end.cast iron baking tray, cooking

A stand or support for utensils before or on the fire. Usually made of wrought iron, the most common variety, from the 17th century, stands on three legs and has a circular plate with perforated decoration, often in the form of a date. Another early type, short-legged, stood in the fire to support a cast-iron pot. Later, in the second half of the 18th century, trivets designed to be hung from fire bars were made. These were of two types: an oblong, standing trivet with a handle at one end and projections to fit over the fire bars at the other, and a plate that could be attached to the fire bar. Some of the latter were hung inside the grate supporting a vessel over the fire. Large quantities of cast-brass fender trivets were manufactured at Birmingham, in England, in the last quarter of the 18th century; these were suspended from the top rails of the fender as muffin and kettle stands. Four-legged trivets that stood under the spit holding the dripping pan were made in the 18th and 19th centuries. The cat, an entirely different type of plate stand that was made in the 18th century, consisted of six spokes, three at the top and three at the bottom; it could be used either way up. The term trivet is also used in reference to a metal stand with short feet, used on a table to support a hot dish. https://www.britannica.com/topic/trivet Trivets have been used since the invention of iron and are essential for placing hot items on surfaces.Metal stand for hot items, black painted metal. Heart-shaped with three supports. Now quite rusty.None.flagstaff hill, warrnambool, shipwrecked-coast, flagstaff-hill, flagstaff-hill-maritime-museum, maritime-museum, shipwreck-coast, flagstaff-hill-maritime-village, wrought iron, trivet

Bundle of 21 photographs in Agfa folder. Restaurants and cafes in Ringwood/Ringwood East 1999 - 2000. Taken by Myil Rebboch. Smorgy's - corner of Oban Road and Maroondah Highway (3211_Smorgy's_001) Red Rooster - corner of Beaufort Road and Maroondah Highway (3211_Red Rooster_002) Kublai Mongolian - corner of Beaufort Road and Maroondah Highway (3211_Kublai_003) Nikos Greek Tavern - Mt Dandenong Road opposite Carcoola Road (3211_Nikos Greek Tavern_004) Turtle Den - Railway Avenue Ringwood East (3211_Turtle Den_005) Maroondah Sporting Club - Mt Dandenong Road (3211_Maroondah Sporting Club_006) Hungry Jack's - corner of Mt Dandenong Road and Maroondah Highway (3211_Hungry Jack's_007) Daisey's Hotel - Mt Dandenong Road (3211_Daisey's Hotel_008) Lone Star - Maroondah Highway (3211_Lone Star_009) Canton - Murray Place (3211_Canton_010) Cafe Thirty-Five - Ringwood Street (3211_Cafe Thirty-Five_011) Cafe Ringwood Market (3211_Cafe Ringwood Market_012) Phoolwari - Eastland (3211_Phoolwari_013) Jamaica Blue - Eastland (3211_Jamaica Blue_014) Gourmet - Eastland (3211_Gourmet_015) Muffin Break - Eastland (3211_Muffin Break_016) Food Terrace - Eastland (3211_Food Terrace_017) Croissant - Eastland (3211_Croissant_018) Emerald Hill - Eastland (3211_Emerald Hill_019) Fasta Pasta - Eastland (3211_Fasta Pasta_020) Eating In - Eastland (3211_Eating In_021)

The Red Cross was formed in the 19th century as a service organization dedicated to helping those in need. The Australian Red Cross was established in 1914 and the Warrnambool Red Cross was established in the same year. Wangoom Red Cross was established at a later date. The recipe booklet was a means of funding the organization and utilizing the culinary knowledge and skills of the local women. Wangoom is a small settlement on the northern fringes of the city of Warrnambool. This booklet is of some interest as an example of the fund-raising methods used by the Wangoom Red Cross. It also shows the type of cakes and ingredients popular in 2013 (eg blueberries, muffins, mud cakes )These are three A4 pages folded to make 12 pages of printed recipes. The printing is black type on white paper with black and white sketches related to cookery. The pages are stapled.Front page: ‘Australian Red Cross, Wangoom Branch, 2013 Coffee and Cake Recipes’wangoom red cross, recipe books, warrnambool

The bell was used for Trade Week to signify "time's up" at Optus Oval. Prior to this it was used to let Alan Espie's children on their Wandin property to come home.Why Al chimes in for Carlton Tony De Bolfo, Carlton Media Feb 20, 2014 11:05AM Alan Espie with the famous bell. (Photo: Carlton Football Club) Alan Espie with the famous bell. (Photo: Carlton Football Club) Related Etched into the rim of the bell Alan Espie has rung at every trade week gathering since 1994 is a touching quote attributed to his grandson. Dear Pa, May you always ring true blue, Love Harry Just thinking about that inscription often brings big Al to tears. The story of the Espie bell has its origins at the old family property at Wandin in the picturesque Yarra Valley, in the days when the Espies’ kids were at the neighboring creek fossicking for local platypus. “If they got too far away we’d ring an old cowbell,” Espie recalled, “and years later, my daughter Jo brought me this replacement bell from some second-hand naval place”. “Not long after Shane (O’Sullivan) asked me to officiate at trade week and that’s when the bell came into vogue.” A permanent fixture at trade week, Espie would ring the bell to signal the opening of trading when club recruiters gathered – initially within the confines of the Carlton Heroes Stand at Visy Park, more recently at Etihad Stadium. In those early days at Carlton he caused a stir as bell ringer, drawing curious responses from officiating journalists, recruiters and coaches alike. “I even remember (Kevin) Sheedy asking me if I was selling muffins,” he recalled. Then, when trade day was relocated to Etihad, Espie’s daughter thought it appropriate to get the bell inscribed. “Because the bell was leaving Carlton, Jo got it inscribed on my grandson’s behalf, because he was only four or five then. When I saw what was inscribed I was tearful,” Espie said. “The bell is very important to me, particularly at this time, because Jo is battling health problems at the moment, my grandson is autistic and she’s fought like hell to get him through.” Espie joined Carlton’s Under 19 committee on the eve of the senior Premiership season of 1979 and managed the club’s junior squads, the Bert Deacon Squad included. “I worked very closely with Geoff Southby, ‘Swan’ McKay and Trevor Keogh when they were coaching the Under 19s and I was recruiting as well,” he said. “In 1981 and ’82 I forward scouted for ‘Parko’ (David Parkin) and later on I did the same for ‘Wallsy’ (Robert Walls). After that I coordinated recruiting in central Victoria and it was nothing for me to do 25,000ks a year in my own car – and I loved every minute of it.” Espie’s passion for Carlton and empathy for its wartime players Bert Deacon, Ollie Grieve and Jack “Chooka” Howell can be sourced to his childhood years. His grandparents lived not far from the old ground on Wilson Street “and that’s how I got in for the ’45 Grand Final”. “My uncle, who had just got back from the war, grabbed a ladder from Wilson Street and set it up against the barbed wire fence at the ground. I climbed the ladder and caught my arm on the barbed wire, but I got over the top and saw the game while I straddled the fence,” Espie said. “What I saw was what you would today call ‘spotfires’ and I reckon it took football 20 years to get rid of it.” Today, Espie continues to ring in the yearly trade talk days at AFL headquarters (with the notable exception of 2012 when he was hospitalized), but he’s in no doubt as to where the bell belongs. “This bell has had nothing to do with Wandin but everything to do with Carlton - and with the 150th year of the club I think the bell stays here (at Visy Park). I still hope to ring the bell for the AFL this year, but at least I’ll know where it is,” Espie said. “I’ve told Jo about this and she tells me Harry’s rapt, because he’s a big Carlton supporter and he’s so happy his name is on the bell.”Wooden handle attached to a brass bell."Dear Pa, may you always ring true blue, Love Harry"