The Mason jar, named after American tinsmith John Landis Mason, who patented it in 1858, is a molded glass jar used in home canning to preserve food. The jar's mouth has a screw thread on its outer perimeter to accept a metal ring or "band". The band, when screwed down, presses a separate stamped steel disc-shaped lid against the jar's rim. An integral rubber ring on the underside of the lid creates a hermetic seal. The bands and lids usually come with new jars, but they are also sold separately. While the bands are reusable, the lids are intended for single-use when canning. Glass jars and metal lids are still commonly used in home canning while they have been largely supplanted by other methods for commercial canning (such as tin cans and plastic containers). Item at this time cannot be associated with an historical event, person or place, provenance is unknown, item assessed as a collection asset.Clear glass preserving jar with metal screw lid grooved base for lid clip."AGEE / MASON / JAR" imprinted into side of glassflagstaff hill, warrnambool, flagstaff hill maritime museum, shipwreck coast, flagstaff hill maritime village, great ocean road, jar, glass jar, preserving jar, food preserving, food storage, agee mason, agee mason jar, john landis mason

The Mason jar, named after American tinsmith John Landis Mason, who patented it in 1858, is a molded glass jar used in home canning to preserve food. The jar's mouth has a screw thread on its outer perimeter to accept a metal ring or "band". The band, when screwed down, presses a separate stamped steel disc-shaped lid against the jar's rim. An integral rubber ring on the underside of the lid creates a hermetic seal. The bands and lids usually come with new jars, but they are also sold separately. While the bands are reusable, the lids are intended for single-use when canning. Glass jars and metal lids are still commonly used in home canning while they have been largely supplanted by other methods for commercial canning (such as tin cans and plastic containers). Item at this time cannot be associated with an historical event, person or place, provenance is unknown, item assessed as a collection asset.Clear glass preserving jar "Agee Special" with metal screw lid grooved base for lid clip "AGEE Special MASON / JAR" imprinted into side of glassflagstaff hill, warrnambool, flagstaff hill maritime museum, shipwreck coast, flagstaff hill maritime village, great ocean road, jar, glass jar, preserving jar, food preserving, food storage, agee mason, agee mason jar, john landis mason, agee special

The Mason jar, named after American tinsmith John Landis Mason, who patented it in 1858, is a molded glass jar used in home canning to preserve food. The jar's mouth has a screw thread on its outer perimeter to accept a metal ring or "band". The band, when screwed down, presses a separate stamped steel disc-shaped lid against the jar's rim. An integral rubber ring on the underside of the lid creates a hermetic seal. The bands and lids usually come with new jars, but they are also sold separately. While the bands are reusable, the lids are intended for single-use when canning. Glass jars and metal lids are still commonly used in home canning while they have been largely supplanted by other methods for commercial canning (such as tin cans and plastic containers). Item at this time cannot be associated with an historical event, person or place, provenance is unknown, item assessed as a collection asset.Clear glass preserving jar "Agee Special" with metal screw lid grooved base for lid clip "AGEE Special imprinted into side of glassflagstaff hill, warrnambool, flagstaff hill maritime museum, shipwreck coast, flagstaff hill maritime village, great ocean road, jar, glass jar, preserving jar, food preserving, food storage, agee mason, agee mason jar, john landis mason, agee special

A Mason jar is a moulded glass jar used in canning to preserve food. The mouth of the jar has screw threads on its outer perimeter to accept a metal ring (or "band"). The band, when screwed down, presses a separate stamped steel disc-shaped lid against the rim of the jar. An integral rubber ring on the underside of the lid creates a hermetic seal to the jar. The bands and lids usually come with new jars, and bands and lids are also sold separately; while the bands are reusable, the lids are intended for single use when canning.The Mason jar was invented and patented in November1858 by Philadelphia tinsmith John Landis Mason. The same design was used on the jars well into the 1900'sThe early settlers of Moorabbin Shire had to be self sufficient and grew their own fruit and vegetables even if not market gardeners They preserved their produce for use all year. A clear, glass jar with a metal screw top lid used for preserving food c1900. This jar has a 'keystone' symbol. 'keystone' symbol / MASON'S / PATENT / NOV 30TH / 1858 base 67. PAT NOV 96early settlers, market gardeners, mason's jar, mason john landis, food preservation, moorabbin, bentleigh, cheltenham

Small AGEE glass jar with detachable lid and metal clips.Front - AGEE ; Victory Bottom - M88, AGM ; Top AGEE Victorystorage jar preserving agee food-preparation

Five utensils used for preserving foods. Two bottle openers, two peach pitters and one pear corer. All have wooden handles. One of the bottle openers and the pear corer still have some white paint on the handle. Part of the Aileen and John Ellison collection.On one of the bottle openers the words: Fowlers Vacola bottle opener. One of the peach pitters has an unreadable inscription within an oval on the wooden handle.fowlers vacola, preserving tools

This Zinc Cap Porcelain Liner was recovered from the (1908) shipwreck site of the FALLS OF HALLADALE. The purpose of cap liners was to assist with the safe preserving and storage of perishable foodstuffs in an age when refrigeration was generally unavailable. These round, coarse-glass inserts formed part of the screw lids used with the Ball Mason style of canning fruit jars. The liner was placed inside the zinc cap to stop the contents of the jar reacting with the zinc. It prevented the metallic tainting of food as well as the corrosion of the metallic lid. On March 30, 1869, Lewis R Boyd was issued with patent # 88439 for an “Improved Mode of Preventing Corrosion in Metallic Caps”. From the 1870s to the 1950s, large quantities of these liners were produced by a number of glass manufacturing companies. They are consequently difficult to date or identify. “It is assumed that most of the earlier versions of these liners have the name ‘BOYD’S’ or ‘BOYD’ embossed on them. Later versions may or may not have the name included in the lettering”. (http://www.glassbottlemarks.com). Only a few were made of porcelain, the great majority being made first of transparent and later of translucent or opaque glass. The different emblems of triangles, circles, and crosses embossed on the front face of the liners are assumed to signify mould or model types rather than the company that produced them. This particular artefact is one of 14 cap liners that were retrieved from the shipwreck site and are now part of the Flagstaff Hill Maritime Village collection. The Maltese Cross and “BOYD’S GENUINE PORCELAIN LINED” lettering are unique to this piece. However, it is evident from the markings and materials of the other cap liners, that they originally formed sets or series. Six are larger (8 mm depth x 85mm diameter), of greenish hue with ground glass texture, and support the raised emblem of a compass needle. Two are medium-sized (75mm diameter) with two raised dots in a central circle and the lettering “Patd. APR 25.82”. This particular cap liner is likely to have also been one of a mass-produced line being imported from America. The iron-hulled sailing ship FALLS OF HALLADALE was a bulk carrier of general cargo en route from New York to Melbourne and Sydney. In her hold, along with 56,763 tiles of unusual beautiful green American slates (roofing tiles), 5,673 coils of barbed wire, 600 stoves, 500 sewing machines, 6500 gallons of oil, 14400 gallons of benzene, and many other manufactured items, were 117 cases of crockery and glassware. The FALLS OF HALLADALE came aground on a reef off the Peterborough headland at 3 am on the morning of the 15th of November, 1908. The captain and 29 crew members all survived, but her valuable cargo was largely lost, despite two salvage attempts in1908-09 and 1910. The iron-hulled, four-masted barque, the Falls of Halladale, was a bulk carrier of general cargo. She left New York in August 1908 on her way to Melbourne and Sydney. In her hold, along with 56,763 tiles of unusual beautiful green American slates (roofing tiles), 5,673 coils of barbed wire, 600 stoves, 500 sewing machines, 6500 gallons of oil, 14400 gallons of benzene, and many other manufactured items, were 117 cases of crockery and glassware. Three months later and close to her destination, a navigational error caused the Falls of Halladale to be wrecked on a reef off the Peterborough headland at 3 am on the morning of the 15th of November, 1908. The captain and 29 crew members all survived, but her valuable cargo was largely lost, despite two salvage attempts in 1908-09 and 1910. ABOUT THE ‘FALLS OF HALLADALE’ (1886 - 1908) Built: in1886 by Russell & Co., Greenock shipyards, River Clyde, Scotland, UK. The company was founded in 1870 (or 1873) as a partnership between Joseph Russell (1834-1917), Anderson Rodger and William Todd Lithgow. During the period 1882-92 Russell & Co., they standardised designs, which sped up their building process so much that they were able to build 271 ships over that time. In 1886 they introduced a 3000 ton class of sailing vessel with auxiliary engines and brace halyard winches. In 1890 they broke the world output record. Owner: Falls Line, Wright, Breakenridge & Co, 111 Union Street, Glasgow, Scotland. Configuration: Four masted sailing ship; iron-hulled barque; iron masts, wire rigging, fore & aft lifting bridges. Size: Length 83.87m x Breadth 12.6m x Depth 7.23m, Gross tonnage 2085 ton Wrecked: the night of 14th November 1908, Curdies Inlet, Peterborough south west Victoria Crew: 29 The Falls of Halladale was a four-masted sailing ship built-in 1886 in Glasgow, Scotland, for the long-distance cargo trade and was mostly used for Pacific grain trade. She was owned by Wright, Breakenridge & Co of Glasgow and was one of several Falls Line ships, all of which were named after waterfalls in Scotland. The lines flag was of red, blue and white vertical stripes. The Falls of Halladale had a sturdy construction built to carry maximum cargo and able to maintain full sail in heavy gales, one of the last of the ‘windjammers’ that sailed the Trade Route. She and her sister ship, the Falls of Garry, were the first ships in the world to include fore and aft lifting bridges. Previous to this, heavily loaded vessels could have heavy seas break along the full length of the deck, causing serious injury or even death to those on deck. The new, raised catwalk-type decking allowed the crew to move above the deck stormy conditions. This idea is still used today on the most modern tankers and cargo vessels and has proved to be an important step forward in the safety of men at sea. On 4th August 1908, with new sails, 29 crew, and 2800 tons of cargo, the Falls of Halladale left New York, bound for Melbourne and Sydney via the Cape of Good Hope. The cargo on board was valued at £35,000 and included 56,763 tiles of American slate roofing tiles (roof slates), 5,673 coils of barbed wire, 600 stoves, 500 sewing machines, 6,500 gallons of oil, 14,400 gallons of benzene, plumbing iron, 117 cases of crockery and glassware and many other manufactured items. The Falls of Halladale had been at sail for 102 days when, at 3 am on the night of 14th November 1908, under full sail in calm seas with a six knots breeze behind and misleading fog along the coast, the great vessel rose upon an ocean swell and settled on top of a submerged reef near Peterborough on south-west Victoria’s coast. The ship was jammed on the rocks and began filling with water. The crew launched the two lifeboats and all 29 crew landed safely on the beach over 4 miles away at the Bay of Islands. The postmistress at Peterborough, who kept a watch for vessels in distress, saw the stranding and sent out an alert to the local people. A rescue party went to the aid of the sailors and the Port Campbell rocket crew was dispatched, but the crew had all managed to reach shore safely by the time help arrived. The ship stayed in full sail on the rocky shelf for nearly two months, attracting hundreds of sightseers who watched her slowly disintegrate until the pounding seas and dynamiting by salvagers finally broke her back, and her remains disappeared back into deeper water. The valuable cargo was largely lost, despite two salvage attempts in 1908-09 and 1910. Further salvage operations were made from 1974-1986, during which time 22,000 slate tiles were recovered with the help of 14 oil drums to float them, plus personal artefacts, ship fittings, reams of paper and other items. The Court of Marine Inquiry in Melbourne ruled that the foundering of the ship was entirely due to Captain David Wood Thomson’s navigational error, not too technical failure of the Clyde-built ship. The shipwreck is a popular site for divers, about 300m offshore and in 3 – 15m of water. Some of the original cargo can be seen at the site, including pieces of roof slate and coils of barbed wire. The Falls of Halladale shipwreck is listed on the Victorian Heritage Register (No. S255). She was one of the last ships to sail the Trade Routes. She is one of the first vessels to have fore and aft lifting bridges. She is an example of the remains of an International Cargo Ship and also represents aspects of Victoria’s shipping industry. The wreck is protected as a Historic Shipwreck under the Commonwealth Historic Shipwrecks Act (1976). A circular translucent glass disc in good condition with raised upper case lettering around 8mm rim – “BOYD’S GENUINE PORCELAIN LINED” - and a raised central emblem of a Maltese Cross. On the reverse face in the centre of the disc, there is a raised numeral “3”. falls of halladale, wright, breakenridge & co of glasgow, unusual beautiful green american slates (roofing tiles), warrnambool, shipwrecked-coast, flagstaff-hill, flagstaff-hill-maritime-museum, maritime-museum, shipwreck-coast, flagstaff-hill-maritime-village, shipwrecked-artefact, zinc cap porcelain liner, boyd’s genuine porcelain lined, glass lid, opaque disc, food preserving, fruit bottling, cap liner, shipwrecked coast, flagstaff hill maritime museum, shipwreck artefact, 1908 shipwreck

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

8 sided glass preserving jar, with wide neck and no lidAt bottom of one side: "RD. NO. 15895" On base: "M".food preserving jars

Agee Jars were the New Zealand brand of preserving jars. Originally they had a banded collar neck but by the 1940s or 1950s, the switch had begun to screw band lids instead and the company released the Agee Utility jars.Cylindrical, glass preserving jar with screw on metal lidOn jar: "Improved Agee Utility". On base: "F 121" and "M".food preserving jars

White enamel jugs with graduated measurements were use by early settler women when measuring liquids for cooking and preserving foodA Measuring jug used by early settlers in Moorabbin Shire c1900A white enamel jug with graduated measurements to 40oz / 2pintsSWEDENkitchen equipment, cooking, crockery, casserole, stewed meat, vegetables, early settlers , market gardeners, moorabbin shire, bentleigh, cheltenhsm,

A food safe was a piece of domestic equipment widely used in Australia before refrigeration to preserve perishable food in summer. A food safe was a common domestic item widely used in rural Victoria before cheap refrigeration was available.A rectangular tin food safe. It is painted green and has thin wire bent into a triangular shape for hanging.Inside is a cream coloured painted shelf. It has six circular air vents on three sides and four on the door.domestic food-preservation food-safe

This preserving jar was used in the first half of the 20th century to preserve cooked food - pickles. Preserving home produce in bottles is a method that applies heat to food in a closed glass home canning jar to stop the natural spoilage that would otherwise take place. It removes air from the jar to create a seal. he bottling process forms an air tight seal between the bottle and the lid. Residents of Orbost have long been self sufficient growing their own fruit and vegetables with earlier market gardeners They preserved their produce for use all year. Fowlers Vacola preserving kits were common in most kitchens.A brown glass Fowler's Vacola preserving jar filled with pickles. It is a No. 27 bottle with a size 3 metal clip. It has an 850ml capacity. The lid has metal tension clips which are secured during the canning process and are removed once a vacuum seal has formed. The lid is tin-plated with a lacquer coating, double-coated on the underside.On lid Fowlers Vacola Size 3 Top of jar- embossed with the words Fowlers Vacola food-preservation fowlers-vacola container-glass

This salt cellar is typical of those used extensively in households in Australia in the 19th and early 20th centuries at a time when salt was used on a liberal basis to flavour and preserve the food served. While a similar item may be used today in the main it has been superseded by smaller salt and pepper shakers.This item has no known local significance and is retained for display purposes. This is an oval-shaped clear glass container with a ridged incised base and lower sides. The upper side area has a pattern of dome-shaped pieces of glass. The container has an open top with no lid.vintage domestic items, glass salt cellars

The Coolgardie safe was invented in the late 1890s on the Western Australian goldfields. Its invention was credited to a local contractor named Arthur Patrick McCormick. It was a practical system to preserve food prior to modern refrigeration. The wire grid kept the food safe from vermin and allowed breeze to blow through. It was often covered with wet hessian so that as the breeze circulated the water evaporated, creating the same concept as coolant in modern refrigerators and ice boxes. In most respects it was a variation of the bushman’s hessian bag hanging in a tree. In larger towns and cities during this time period large "ice works" could deliver block ice to areas that required a form of refrigeration. These ice blocks where held in early refrigerators to keep perishables cool. In isolated or rural households, the Coolgardie or meat safe was the next best, practical solution for food preservation. This safe was used in the home of the Conway family in Wodonga.This item is very significant to the Wodonga region as it represents the initiative and problem solving skills of the early settlers. It also reflects the primitive conditions in which they lived before the arrival of more modern services such as electricity.Meat safe or Coolgardie safe manufactured in Australia. This safe is made from metal and has been painted in green paint. 2 sides of the safe have a pattern of 6 squares of holes to allow for ventilation and air flow. The holes would also guard against insects and other vermin. There is one shelf inside, dividing it into 2 sections. The safe has a hook attached so that it can be suspended, often from a tree or on a verandah to increase air flow. The safe would often be covered by wet hessian to promote further cooling and preservation of foods such as milk, butter and meat.coolgardie safe, food preservation, pioneers innovation

A steam boiler like this one, made in the late 18th century, is often called a colonial boiler. Steam boilers were used in factories throughout Australia, mounted over similar designs of brick furnaces. This boiler is a fire tube type, in which the heat from the fire travels through the tubes and water circulates around them. Another kind of boiler is a water tube boiler, in which the water is inside the tubes and the heat of the combustion surrounds the tubes. The boiler in our collection burned wood as fuel but others of this design could also burn coal, coke, gas and liquid fuels. The boiler was made by T & F Johnson, boilermakers. In 1922 their factory was located at Coventry Street, South Melbourne. They were still advertising their 'Colonial, multi, vertical boilers, all sizes' at the same address in 1934. The connected pressure gauge, made in London by Dewrance, measures 0 to 400 pounds per square inch. John Dewrance is renowned as a pioneer of the steam locomotive in the early 19th century. He founded John Dewrance & Co. in South London in 1844. His son Sir John Dewrance took over in 1879. In 1939 the company became a subsidiary of Babcock & Wilcox, and was eventually owned by Emerson. How the boiler works: - A boiler is about two-thirds filled with water and heat is applied, in this case in the form of burning wood. The heat is transferred through the metal of the boiler to the water. When the water boils the steam rises to the top, and as it escapes from the boiler the steam pressure builds up in the steam space to later be released to do work; drive machinery such as ship and train engines, turbines, presses, wheels, and driving belts to operate looms and saws. The heat associated with the boiler can be used for preserving food, sterilising, factory manufacturing processes, and steaming wood for shipbuildin. Every boiler has several components fitted for safe operation: - - Safety valves - Gauge glass - Pressure gauge - Main steam stop valve - Water check valve - Blowdown valve - Manhole doorThe boiler is a significant item that gives us a snapshot of early Melbourne's industrial history. It is an example of the technological advancement during the Industrial Revolution where steam-driven machinery and motors could perform tasks more efficiently than manual labour. The makers were one of many boilermaker businesses in Melbourne during the early late-19th andearly 20th centuries. The maritime trade and skills of boilermaking are still learned and applied today. The Dewrance steam pressure gauge connected to the boiler was made by the London firms foundered by John Dewrance. He was renowned for developing the steam locomotive in the early 19th century.Boiler; a horizontal cylindrical underfired steam boiler. It is a multi-tubular design and is timber plank-clad, with brass fittings and pressure gauges. The boiler has an iron door at one end with a metal chimney above it. It is installed over a brick-enclosed solid fuel furnace. Two large, wood-mounted pressure gauges are connected to the boiler and have inscriptions. An inscription is on a red, cast iron plaque above the boiler door. The boiler's maker is T & F Johnson, South Melbourne. One of the pressure gauges was made by Dewrance, London..Maker's plate: "T & F JOHNSON / BOILERMAKERS / SOUTH MELBOURNE" Pressure gauge: "POUNDS PRESSURE / PER [square] INCH / DEWRANCE LONDON"flagstaff hill, warrnambool, maritime museum, shipwreck coast, flagstaff hill maritime village, great ocean road, boiler, multi tube boiler, steam boiler, steam technology, underfired boiler, horizontal boiler, timber clad boiler, steam power, industrialisation, boilermakers, south melbourne, dewrance, john dewrance, pressure gauge, dewrance pressure gauge, t & f johnson, london, steam engine, steam locomotive, pounds per square inch, 19th century, steam machine

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

Wages Legder for the Bendigo Preserving Company, for the period 17 May 1939 to 2 February 1944 Last entry page 235, balance of ledger to page 351 unused Ledger shows age and usage a front cover b first entry page 1 c last entry page 235 d rear fly leaf contains receipts paid for Union Fees first receipt on 18 December 1939 to the "Amalgamated Food Preserving Union of Australia", then to name change "The Food Preservers Union of Australia" last receipt on 19 January 1944 e example of Union receipt paid on to "The Food Preservers Union of Australia" d Ledger spine noting "Wages Ledger"

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

Coorongite is a dark, rubber-like, highly resilient structureless algal deposit. In the Coorong district of South Australia it occurs in moderate quantities associated with the coastal swamps and sand dunes which extend for a considerable distance east of the mouth of the Murray. This particular specimen was recovered from the south of the Coorong River, South Australia. A type of sediment rich in organic matter, Coorongite is the unlithified end-member of the sapropelic coal series. The members of the sapropelic coal series can be ranked in order as sapropel (the unlithified form), sapropelic-lignite, and sapropelic-coal (the lithified forms) based on increasing carbon content and decreasing volatile content. Sapropel (Coorongite) is an unlithified dark, pulpy, fine organic mud containing concentrations of algae and miospores that are more or less identifiable. Coorongite is typically found as an algae like substance, that can be found in irregular size pieces. Coorongite was believed to be dried up oil due to its rubber-like texture. The Coorongite is also soft to the point where it can be cut into with a knife or it can be broken and torn by hand. Otherwise known as 'Kurangk', the Coorong River is home to the Ngarrindjeri people, which acts as both a place for gathering food and a spiritual place. In 1852 the first sight of Coorongite was found along the Coorong River. The finders mistook the Coorongite for dried up oil, which lead to the belief that there were oil reserves under the Coorong River. Between the 1860s and the 1930s the Coorong River became a place where mining oil and Coorongite became precedent. Nowadays, the local council and the South Australian Government are working together with the Ngarrindjeri people to sustain and preserve the Coorong River and the culture that is with it. Soon after gold was discovered in 1851, Victoria’s Governor La Trobe wrote to the Colonial Office in London, urging ‘the propriety of selecting and appointing as Mineral Surveyor for this Colony a gentleman possessed of the requisite qualifications and acquaintance with geological science and phenomena’. Alfred Selwyn was appointed geological surveyor in Australia in 1852 which began the Geological Survey of Victoria. Selwyn went on to collect geological samples and catalogue thousands of specimens around Australia. In 1853-69 the Geological Survey issued under Selwyn's direction sixty-one geological maps and numerous reports; they were of such high standard that a writer in the Quarterly Journal of the Geological Society of London bracketed the survey with that of the United States of America as the best in the world. During his years spent in Australia, Selwyn collected numerous significant geological specimens, examples of which are held in collections such as the Burke Museum.Coorongite is considered to be a mineral with a unique texture, where it can be both hard and soft. Coorongite can also be considered to be a rare mineral, as it is only located along the Coorong River and due to the mining of it, has left very few sources. It was believed at one point that Coorongite could be used to replace oil. This specimen is part of a larger collection of geological and mineral specimens collected from around Australia (and some parts of the world) and donated to the Burke Museum between 1868-1880. A large percentage of these specimens were collected in Victoria as part of the Geological Survey of Victoria that begun in 1852 (in response to the Gold Rush) to study and map the geology of Victoria. Collecting geological specimens was an important part of mapping and understanding the scientific makeup of the earth. Many of these specimens were sent to research and collecting organisations across Australia, including the Burke Museum, to educate and encourage further study.Three solid varyingly hand-sized pieces of wooden appearing organic matter derived from the river in the Coorong District in South Australia. A rubber-like, highly resilient structureless algal deposit.Specimen 245 page 69 / in Descriptive Register / "Elcestic Bitumen, / Coorangite" South of / Coorung River, South Australia . / C. WIllman / 15/4/21burke museum, beechwoth, indigo shire, beechworth museum, geological, geological specimen, mineraology, coorong, coorong river, kurangk, ngarrindjeri, south australia, coorongite, coorongite specimen

Sister Elizabeth McGovern, Sister Mary Lacey, Sister Mary Griffiths, and Sister Gerardus Thistlewaite were all nuns of the Brigidine Order in Beechworth in the second half of the twentieth century. They had backgrounds in teaching and office work. As nuns, their contributions to the community included teaching, running camps, being there for community members wishing to talk to them or pray, and visiting prisons and hospitals. During their time in the order, the role of the nuns in Beechworth shifted due to the closing down of the Priory School, and changes in where housing for nuns was provided. The oral history also includes stories of boarding at the convent in the 1950s, and reflections on how the experience of being a nun has changed due to increasing immersion in the modern world, and the move from convent to house. This oral history recording was part of a project conducted by Jennifer Williams in the year 2000 to capture the everyday life and struggles in Beechworth during the twentieth century. This project involved recording seventy oral histories on cassette tapes of local Beechworth residents which were then published in a book titled: Listen to what they say: voices of twentieth century Beechworth. These cassette tapes were digitised in July 2021 with funds made available by the Friends of the Burke.Sister Elizabeth McGovern, Sister Mary Lacey, Sister Mary Griffiths, and Sister Gerardus Thistlewaite's interview with Jennifer Williams is revealing of the history of the Brigidine order in Beechworth, and the role religion and nuns played in the wellbeing, education, and life of the community in the latter half of the twentieth century. It is significant both for what it illustrates about the lives and motivation of the Sisters, and for what it tells us about how the role of religious education and figures shifted in Beecjhworth from 1950 onward. It is especially illuminating about the experience of women in education. This oral history account is socially and historically significant as it is a part of a broader collection of interviews conducted by Jennifer Williams which were published in the book 'Listen to what they say: voices of twentieth-century Beechworth.' While the township of Beechworth is known for its history as a gold rush town, these accounts provide a unique insight into the day-to-day life of the town's residents during the 20th century, many of which will have now been lost if they had not been preserved.This is a series of digital recordings that were originally recorded on multiple cassette tapes. The cassette tapes are black with a horizontal white strip and are currently stored in a clear flat plastic rectangular container. They up to 40 minutes of recordings on each side.Sister Elizabeth McGovern, Sister Mary Lacey, Sister Mary Griffiths, Sister Gerardus Thistlewaitelisten to what they say, listen to what they say: voices of twentieth century beechworth, nuns, brigidine sisters, brigidine convent, school, religion, prison, boarding school, modernization, food, women's history, teaching, teachers, education, hospitals, beechworth hospital, charity, old priory, father stockdale, easter, beechworth 1950s

Barry Pope left Melbourne at the intentions of travelling around Australia, met a local girl in Beechworth and decided to stay. He worked firstly in logging operations at the mill in Stanley, had some bartending jobs at Beechworth hotels, then got a job as a kitchen-hand at the Mayday Hill Hospital. Taking up new opportunities to advance his career and earning potential, he trained as a prison officer, working for several months at Pentridge Prison and Fairlea Women's Prison in Melbourne. He then returned to Beechworth to work in the prison system. In his story Mr Pope discusses many aspects of prison life for both prisoners and prison officers, from the food and daily routine, attitudes to discipline and rehabilitation, industries and opportunities available to prisoners and how prisoners were viewed in society after their period in prison was finished. This oral history recording was part of a project conducted by Jennifer Williams in the year 2000 to capture the everyday life and struggles in Beechworth during the twentieth century. This project involved recording seventy oral histories on cassette tapes of local Beechworth residents which were then published in a book titled: Listen to what they say: voices of twentieth century Beechworth. These cassette tapes were digitised in July 2021 with funds made available by the Friends of the Burke.Barry Pope's account of his career is historically and socially significant as it details practices within the prison industry in the Twentieth Century as well as the operations of regional hospitals. This oral history account is socially and historically significant as it is a part of a broader collection of interviews conducted by Jennifer Williams which were published in the book 'Listen to what they say: voices of twentieth-century Beechworth.' While the township of Beechworth is known for its history as a gold rush town, these accounts provide a unique insight into the day-to-day life of the town's residents during the 20th century, many of which will have now been lost if they had not been preserved.This is a digital copy of a recording that was originally captured on a cassette tape. The cassette tape is black with a horizontal white strip and is currently stored in a clear flat plastic rectangular container. It holds up 40 minutes of recordings on each side.Barry Pope /beechworth, 1960s, 1970s, 1980s, stanley mill, logging, hotel wentworth, oral history, hospital garden, mayday hill hospital, met hospital, social welfare department, loyola, lyolla, pentridge prison, fairlea women's prison, prison officer training, drug crimes, prison daily life, prison farm, prison wood workshop, prison industry, prison escapes, beechworth prison, prison suicides, prison violence, prisoner attitudes to crime, mental health, isolation cells, walking dog scheme, guide dogs, prison concerts, prison plays, george smee, prison food, prison officer accommodation

This is a cookbook of family recipes and promotes products available for purchase at that time. The products include Kandy Koola, Nestle, Usher’s Whiskey and O.K. Kandy Koola ran an advertisement in the West Gippsland Gazette on 2 May 1911 promoting its tea as perfect for a picnic. The text reads “Picnicking. All as hungry as hunters – made a fire of small twigs – put on our billy of fresh spring water – and waited. Soon bubble, bubble, bubble and the billy boiled. In goes the pure Kandy-Koola Tea. Tea! Tea is not the word – it tasted like nectar! One cup, two cups, three cups – then had to make a fresh billy full. Lazed away the rest of the day sipping our Kandy Koola and chatting. How good indeed! “All grocers sell Kandy Koola Tea. It is pure leaf, selected and blended with the greatest care and skill. Ask your grocer for Kandy Koola . Sold in three grades, i.e. red, blue and green packets” A copy of this cookery book is in the Monash University Library’s Rare Books Collection and has a cover with red printing on a cream background. The price stamp on the corner of the cover is “One Shilling” and is under an image of a crown. The book has 71 pages. It is listed as being published in Melbourne, 1898. The comment given is “This is an early example of an Australian cookbook printed as a product promotion, ‘published by the proprietors of Kandy Koola Tea for presentation to the ladies of Victoria, with compliments.’ “ Flagstaff Hill also has a green Kandy Koola Tea tin in our Collection This Kandy Koola Cookery Book is an example of the recipes, foods, manufacturers, advertisements available and used in the late 19th century in Australia’s colonial times. Food types, preparation and cooking methods show those available to housewives in those times.Book, cookbook, The Kandy Koola Cookery Book and Housewife’s Companion. Small book, pages bound with staples, contained in a black card cover (original outer covers is missing). Pages start at number 11, which is an advertisement for Kandy Koola Tea. The book includes a wide variety of recipes promoting products of Kandy Koola, Nestle, Usher’s Whiskey and O.K. There are pages of line drawings of a ‘Chinese Tea Plantation’ and ‘Natural Bridge in Virginia U.S.A.’ Advertisements include a drawing of a kangaroo. flagstaff hill, warrnambool, shipwrecked coast, flagstaff hill maritime museum, maritime museum, shipwreck coast, flagstaff hill maritime village, great ocean road, cookery book, cookbook, australian cookbook, 19th century cookbook, colonial cookbook, domestic, book, promotional cookbook, o.k. preserves manufacturer, nestle, usher’s whiskey, image of chinese tea plantation, image of natural bridge in virginia u.s.a., cook book, kandy koola cookery book

This salt cellar is typical of the ones used extensively for cooking or for table use at mealtime in households of the 19th and 20th centuries (popular up to about the 1970s). These were the times when salt was used more so than today in households to preserve and to add to the flavour of food. Today an item such as this may still be in a domestic kitchen cupboard but the salt would be used more sparingly.This item is retained as an example of a domestic item used extensively in the past.This is a clear glass salt cellar with a round moulded bowl with fluted edges. The bowl is on a glass stand, also with fluted edges.vintage domestic items, glass salt cellar