Three years on…

People often ask what we’re learning as a result of all this post-earthquake archaeology. Quite a lot, as this blog reveals. But, to date, the blog has focused on the individual sites and/or stories – there’s not been much of the big picture stuff. So, as the third anniversary approaches, we thought we’d share some of that higher level stuff with you. These are not well-researched, academic observations. These are our own personal observations about what all this archaeological work is telling us.

Buildings

Old houses fascinate me: there’s that sense of walking into someone else’s life and, as with all archaeology, that sense of mystery and the possibility of discovery. In spite of this, when I started to think about this post, I was surprised to realise that I rarely imagine the lives of those who lived in these houses. It turns out that I’m more of a scientist than I thought: I want to quantify the details of these buildings, and establish chronologies and typologies, and then think about what those patterns mean. I guess that’s what makes me an archaeologist.

A double-pane sash window with no lugs, in a c.1875 house. Image: K. Watson.


A double-pane sash window with no lugs, in a c.1875 house. Image: K. Watson.

Thus far, we’ve learnt little details about houses (there’s been no time yet for any detailed overarching study). The progression from double-pane sash windows without lugs, to the same with lugs and then onto single pane sash windows (and then to casement windows, in the early 20th century). There was a change, too, from bow to box bay windows. And a change from match-lining to lath and plaster, although that may have been a class difference (and in some cases room lining related to room function). Rusticated or ship-lapped weatherboards were big in the 1870s. Rooflines changed in shape and pitch as the villa became the predominant house type. And the villa reached maturity in the 1880s.

 A match-lined room in a c.1875 house. Image: K. Watson.


A match-lined room in a c.1875 house. Image: K. Watson.

I love the variables that tell us about class, status and use of space: the hallway arch that differentiates public and private spaces; the skirting boards that shrink from the front to the rear of the house; the ceiling roses (far fewer around than I expected, although that may be a product of how well they survive); and that the number of windows into your front rooms (two or three) tells me something about the wealth of the builder/occupant, as does the size of the house.

 1870s sash windows used in a late 1880s villa. Image: K. Watson.


1870s sash windows used in a late 1880s villa. Image: K. Watson.

 A c.1875 house with rusticated weatherboards on the street front and plain weatherboards on the side. Image: K. Watson.


A c.1875 house with rusticated weatherboards on the street front and plain weatherboards on the side. Image: K. Watson.

And these details add up to much more. The fact that you used sash windows without lugs in an 1880s villa tells me that you’re using recycled building materials (yes, even then). The fact that you have rusticated weatherboards on the street front of your house but not the sides tells me that you were aware of fashions but couldn’t quite afford to keep up with them. Your skirting boards are the same size throughout your house? Well, clearly you were well-off – or had more money than sense. Likewise if you had quite an odd arrangement going on with your skirting boards and architraves. Or if you built a brick house – although in this case it was equally likely that you were a bricklayer or a brickmaker.

 An arrangement of skirting board and door surrounds only found (thus far) in the 'grander' houses. Image: K. Watson.


An arrangement of skirting board and door surrounds only found (thus far) in the ‘grander’ houses. Image: K. Watson.

So you see, by observing and recording those small details and, yes, by quantifying them, I’m starting to build up a picture of the people who lived in the house. As the book title goes: “in small things forgotten”. And it’s seeing these things in bulk, as it were, that makes a difference. That’s what makes us so lucky to be carrying out archaeology in Christchurch right now: the size of the sample. In the space of three years, we’ve generated the quantities of data that would normally take decades to come by. The next challenge is to do something more with that data.

Artefacts and people

Just a fraction of the material culture excavated from sites in Christchurch over the last three years. So many boxes!


Just a fraction of the material culture excavated from sites in Christchurch over the last three years. So many boxes! Image: J. Garland.

It’s quite difficult to articulate some of the things that we’ve learned from the archaeology of Christchurch over the last three years, largely, I think, because of the sheer scale of material that’s been found. There’s just so much information to be gained from individual objects and individual sites and from those sites and objects as whole assemblages or landscapes.

As an artefact specialist, I have to say that one of the things that has jumped out at me most during my time working here is the diversity of Christchurch’s archaeology and past. It’s not just the variety of artefacts that’s noteworthy – although we are finding a range of artefacts on a scale that’s unusual and exciting – but also the diversity among the people who owned and used them.

A selection of the various artefacts found in Christchurch over the last three years. Top row from left:


A selection of artefacts found in Christchurch over the last three years. Top row from left: trepanned bone toothbrushes, effigy pipe bowl, frozen Charlotte doll, children’s ‘Father Lion’ cup. Middle row from left: toy horse, Pickering’s polish pot, ladies’ fobwatch, ‘Bouquet’ decorated plate. Bottom row from left: bottle (originally found with message inside) with Bass Pale Ale label, Nassau selter water bottle, Codd patent soda water bottle, black beer bottle, torpedo bottle (top), child’s shoe (bottom), clay pipe decorated with lady riding side-saddle (top), 19th century penny (bottom). Image: J. Garland.

As an archaeologist and anthropologist, the variety that exists among people isn’t something that I should be surprised by, but I have been a little, I think, in this context. The ‘English’ origins and culture of Christchurch are so often talked about as one of its defining characteristics as a city, yet we’re finding connections to places all over the world in its archaeological record.

What do you think it says? Photo: J. Garland.

Our message in a bottle, found in a bottle of English beer on a Christchurch site with German and Danish history. Photo: J. Garland.

We’ve found artefacts from  Australia,  England,  Scotland Ireland, Wales, Germany, France, the Netherlands, Denmark, the USACanada  and China on sites throughout the city. Many of these are just as varied in their uses as they are in their origins, from children’s toys to unusual foodsmessages in bottles and barbaric or ill-conceived medical products. We’ve also come across the stories of settlers from as far afield as Palestine  and as close to home as Australia, settlers who came from every echelon of society, with all kinds of social and professional backgrounds. Connections like these – to people, places and materials – remind me that Christchurch wasn’t just a small colonial settlement at the bottom of the world. Instead it was an integrated part of a much broader story of migration, trade, globalisation, and changing ways of living in the English-speaking world during the 19th century. The archaeology of this city has as much to contribute to that story as it draws from it.

However, it’s not just where these people have come from that stands out to me, but also what we’ve learned of their lives here in Christchurch, particularly the way so many of them contributed to building of this city. There’s a real sense of entrepreneurship in much of the archaeology and history of Christchurch, in the stories and products of people like John George Ruddenklau, James and William Jamieson, H. F. Stevens, John Baxter and George Bonnington, James and William Willis , John Grubb, Thomas Raine and all of the city’s soda water manufacturers – even Charles Henry Cox, our resourceful shoe-polish fraudster. So many of these people built and ran successful businesses from the ground up, in a totally new and untested environment and, regardless of whether those businesses were successful or not, it’s this adventurous, entrepreneurial spirit that, I think, plays a large part in the character of Christchurch – both at its origins and now, as the city rebuilds after the earthquakes.

Katharine Watson and Jessie Garland

The archaeology of an archaeologist’s desk

This week’s post is a bit different. It’s not directly about Christchurch archaeology, but it is about an archaeologist working in Christchurch. We’ve taken a bunch of photographs of one of the desks in our office and we want you to take a look at them and tell us what you think the material culture on that archaeologist’s desk tells you. Which is pretty much what archaeologists do every day, albeit with things we find in the ground, or in old buildings – that is, we look at objects (artefacts) and try and interpret people’s behaviour, thoughts, beliefs, etc, from them. And it’s what everybody everywhere does all the time. We make all sorts of assumptions about a person based on the clothes they wear, the car they drive and the house they live in, amongst many other things. It’s just that archaeologists put quite detailed research into understanding the artefacts they recover, and the context from which they are found – because, after all, the past is a foreign country.

Post your thoughts in the comments (yes, I know the equation thing is a pain, but you should see the spam we were getting), and we’ll get back to you early next week with all the details about that desk…

You can think about some basic things, like what they’ve been working on, or go a bit deeper, and consider how they work.

NB: The scale in the photographs is, quite literally, to give a sense of scale. It’s not part of the story!

The desk.

The desk.

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The pile of papers above, 'excavated'.

The pile of papers above, ‘excavated’.

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The desk.

Public faces and private spaces: domestic pride and hygiene in the 19th century

Today’s post continues the theme of the last one (a little), in terms of exploring the relationship between products and industries in the past and their connection with our lives today. It’s easy to scoff at some of the things we learn about the 19th century – like how backward the ideas were – but there are certain aspects of history that remind us how some human traits transcend time and generations. One such aspect of human behaviour that’s come to my attention recently, thanks to some artefacts we’ve found in Christchurch, is to do with cleaning the house, of all things. Specifically, how we can see delineations between public and private spaces in the products used by a 19th century household as much as we can see it in the actual physical structure of the house itself.

The object that triggered this train of thought was found recently, on a site in the Christchurch CBD. It’s a small ceramic pot, similar to others that we’ve come across before, that has the useful distinction of still having its label attached. This label identifies the original contents of the pot as Joseph Pickering & Sons’ “celebrated polishing paste”, for “cleaning and beautifying” a range of metal objects. The significant word here, I think, is ‘beautifying’. Products like this polishing paste had a very specific purpose, and that purpose had everything to do with appearance. After all, something is polished so that it can be seen, is it not? Shiny harness ornaments, gleaming silver and brass, burnished copper – they’re there to look good, and to make the people associated with them look good in the eyes of others. The virtue of keeping a clean house, and the reflection of that virtue on a person’s character, is not a new concept to any of us (even if we don’t always follow through as much as we should). Pickering’s polishing paste is a product that has everything to do with this concept, with that public face of a household or business and the social construct of domestic pride.

This pot of Pickering & Son's polishing paste was found on a site in Christchurch's CBD. The label reads:

This pot of Pickering & Sons’ polishing paste was found on a site in Christchurch’s CBD. Often, ceramic pots like this are identified as toothpaste pots. However, the  attached label on this one reads: “JOSEPH PICKERING & SONS / CELEBRATED POLISHING PASTE / For cleaning and beautifying brass, copper, tin, German Silver, Brittania metal goods, harness ornaments, carriage glasses, windows.” Another piece of the label was found inside the pot. Not all of it was legible, but what we could make out reads: “Directions of Use / Take piece of wet flannel or woolen cloth with  little of the …tion and rub well on the article to best… afterwards polish….cloth for ornamental….” Image: J. Garland.

It got me thinking about the other household products we find in archaeological sites and how they fit within this notion of public and private space in the home. With the exception of polishing paste, almost all of the other cleaning products we find are disinfectants. Products like Kerol, Jeyes Fluid & Lysol were all advertised primarily as disinfectants for the home (and on the farm, in some cases), although they also claimed medicinal properties among their applications. Kerol was advertised as a remedy for infantile paralysis (polio), due to its germ-killing properties (Wanganui Chronicle 24/03/1916: 6), while Lysol had some interesting (and disturbing) alternative uses (Evening Post 4/10/1930: 27). In the early 20th century, along with causing a number of deaths, it was marketed and used as a form of birth control and feminine hygiene product (Sanger 1917). Unfortunately for women, the extremely caustic and highly toxic disinfectant, which was applied by douching, created all manner of disastrous and highly painful health problems rather than solving them (Palmer & Greenberg 1936:142-146).

These astoundingly sexist advertisements for Lysol claim "in easily understood language", that good feminine hygiene can protect a woman's youth & vigor and save her marriage. Clockwise

These astoundingly sexist advertisements for Lysol claim “in easily understood language”, that good feminine hygiene can protect a woman’s youth & vigor and save her marriage. Clockwise from left: 1934 advertisement for Lysol; Lysol bottle base found in Christchurch; Lysol advertisement from 1930. Images: Museum of Women’s Health;  J. Garland; Evening Post 4/10/1930.

All of these disinfectants are associated with the gradual acceptance of germ theory during the late 19th century, along with the new understanding that personal and household hygiene formed an important aspect of individual health. For that very reason, as cleaning products, they form something of a contrast to Pickering’s polishing paste as products that sit firmly within the private sphere of household cleaning. Their ability to kill germs notwithstanding, disinfectants like these would have little to contribute when it came to presenting the public spaces of the household to guests and visitors. In fact, horrifying feminine hygiene aside, their use in the home hasn’t really changed during the past 100 years.

Kerol bottle found in Christchurch, along with 1920s poem singing the praises of the disinfectant. Images:  Colonist 24/02/1920; J. Garland.

Kerol bottle found in Christchurch, along with 1920s poem singing the praises of the disinfectant. Images: Colonist 24/02/1920; J. Garland.

This is what I’m getting at, really. The products themselves may have uses that seem barbaric (douching with disinfectant, ouch), or ingredients that we wouldn’t touch with a ten foot pole, but the driving force behind their use hasn’t changed so much. The average household today might not have a lot of silver and saddlery to polish (to be fair the average household then probably didn’t either) but a bottle of furniture polish wouldn’t be unusual in most cleaning cupboards. Nor would glass cleaner, starch, or shoe polish, all of which are used more for the presentation of a clean house (or footwear) than for hygienic reasons. At the same time, although many solely ‘private’ products, like bleach or disinfectant, are common in modern households, so too are products that combine the appearance-based cleaning with the hygienic side of things. Anti-bacterial Spray & Wipe is an excellent case in point.

Perhaps that’s the real difference between then and now. There’s still the same drive to have a clean house, the same kind of domestic pride and same wish to be free from illness or disease: it’s just easier to fulfil now. More convenient. The people haven’t changed, not so much, but we’ve changed the world around us, one product at a time.

Jessie Garland

References

Colonist. [online] Available at www.paperspast.natlib.govt.nz.

Evening Post. [online] Available at www.paperspast.natlib.govt.nz.

Museum of Menstruation and Women’s Health, 2014. [online] Available at http://www.mum.org/

Palmer, R. L. & Greenberg, Sarah K., 1936. Facts and Frauds in Women’s Hygiene: A Medical Guide Against Misleading Claims and Dangerous Products. Vanguard Press. 

Sanger, M., 1917. Family Limitation. [online] Available at http://archive.lib.msu.edu.

Wanganui Chronicle. [online] Available at www.paperspast.natlib.govt.nz.

A changing world

Last week, Jessie’s post mentioned MacLaren’s Imperial Cheese, an early 20th century foodstuff we found in Christchurch. This cheese pot, which looked so insignificant and sounded so odd, represents one of the steps en route to our modern culinary world. Even finding it on a site in Christchurch is representative of much that was changing in the 19th century. Today we think nothing of eating food from all over the world, some of which arrives on boats and some on planes. In fact, for many of us, much of what we eat probably isn’t produced in New Zealand, in spite of the importance of farming and horticulture in our current economy – and historically.

Maclaren's Imperial Cheese: then and now. Images: J. Garland & Clockwork Lemon blog.

MacLaren’s Imperial Cheese: then and now. Images: J. Garland & Clockwork Lemon.

What was this MacLaren’s Imperial Cheese? Modern descriptions – yep, you can still buy it – describe it as grated cheddar, but it looks like anything but. Sure, the cheddar might have been grated, but then a few other things are no doubt mixed in. Today, a range of preservatives have probably been added. In the late 19th and early 20th centuries, who knows what it was. But even then, it’s unlikely just to have been grated cheese, as that probably wouldn’t have survived the journey from Canada to New Zealand in good condition.

There are a range of things that are interesting about MacLaren’s Imperial Cheese turning up in  early 20th century Christchurch. Firstly, it’s an ‘added value’ product, and those weren’t nearly so common in the 19th century as they are now. It represents a divergence from the sale of plain old ordinary cheese (or not so ordinary in some cases ) to something that has led to the plastic cheese slices that many of us probably had in our school lunches – or, if you’re American, to Kraft cheese, which was possibly quite closely related to MacLaren’s Imperial Cheese.

Secondly, even in the late 19th and early 20th century, New Zealand was producing a lot of dairy products. Not quite on the scale we do now, and we couldn’t export it then. So why on earth would we need to import Canadian cheese? (No offence to Canadians.) And how could it compete on the New Zealand market when it had been shipped that distance? And what on earth had been added to it to make it last that long? These aren’t questions we necessarily think about much these days – the speed of travel often means that nothing needs to be added to a food product to make it last the journey half way around the globe. And then there are other products with a shelf life of five years. Five years. Unimaginable in 19th century Christchurch.

A 1902 article discussing the sale of MacLaren's Imperial Cheese (albeit with a spelling mistake). Image: Evening Post 10/7/1902: 4.

A 1902 article discussing the sale of MacLaren’s Imperial Cheese (albeit with a spelling mistake). Image: Evening Post 10/7/1902: 4.

An early 20th century grocer's advertisement. Image: Poverty Bay Herald 13/6/1902: 2.

An early 20th century grocer’s advertisement. Image: Poverty Bay Herald 13/6/1902: 2.

Which brings me to the third point that makes MacLaren’s Imperial Cheese in turn of the  century Christchurch so interesting. People mostly bought fresh produce in the 19th century. There was no such thing as a supermarket, although grocers did sell a range of products. You might have kept a dairy cow, pigs and/or chooks to supply some products (yes, even in the city); meat would have come from the butcher (or maybe from one of those pigs); and you might have grown your own vegetables, or bought them from the greengrocer, who probably only sold locally grown vegetables. Now, let’s not get too rose-tinted spectacles about this: it would’ve meant no – or very few or very expensive – bananas, oranges, blueberries, aubergines or any of those other things we love so much.

As mentioned last week, Kraft now own and produce MacLaren’s Imperial Cheese. And MacLaren’s may not have been that dissimilar to the original Kraft cheese, which was first manufactured in 1915, by one James Kraft. James was a cheese seller, peddling his cheddar from his cart around the city of Chicago. His business wasn’t doing too badly but the problem was that his cheese went off pretty quickly in the Chicago heat. But then he discovered that if he melted his cheese, while stirring it constantly, the fats didn’t ‘bleed out’ and he could pour the resulting mixture into a can and sell it. And it didn’t spoil in the heat (Moss 2013: 162-163). Voila! A revolution that changed the world. Think I’m overstating the case? Maybe. But look at Kraft’s position in the world today. And think about our current obesity epidemic, and all the causes that have been cited for that.

That seemingly innocuous jar of MacLaren’s Imperial Cheese, then, represents change. Change from a relatively local diet – and yes, to use modern parlance, a relatively low impact diet – to one where, in theory at least, anything in the world can be eaten anywhere at anytime, processed food can have a shelf life of five years, and all the change that has wrought.

Katharine Watson

References

Clockwork Lemon, 2012. Savory cheddar chive shortbread. [online] Available at: http://www.clockworklemon.com/2012/12/cheddar-chive-shortbread.html.

Evening Post. [online] Available at: http://paperspast.natlib.govt.nz.

Moss, M., 2013. Salt Sugar Fat: How the food giants hooked us. W. H. Allen, London.

Poverty Bay Herald. [online] Available at: http://paperspast.natlib.govt.nz.

Food, glorious food!

Food, in all its myriad forms, can be one of the most intrinsic and expressive aspects of culture and society – throughout time and across the world. From the customs surrounding the preparation and consumption of food to the ingredients themselves, we are, as they say, what (and how) we eat. Looking at the nature of food in past societies and cultures can be a rewarding exercise in finding both the strange and the familiar in the lives of those who’ve gone before us. After all, what is more universal yet more varied than food?

From a purely archaeological perspective, our impressions of past meals and culinary traditions are limited by what survives in the archaeological record. In the case of 19th European century sites, this usually consists of animal remains and glass, metal or ceramic food containers: the only physical remnants of a much broader, much more varied array of food and drink. Ceramic or glass serving dishes and table wares can also provide information, usually on the how, rather than the what, of food consumption, but often prove difficult to interpret. Animal remains – the butchered bones of cattle, sheep, pig and poultry – are the most common evidence of food itself that we find, but I’m going to leave them for another post and focus here on what we can learn from the food containers we’ve found in Christchurch.

Unfortunately, because we’re limited to food containers, as the durable remnants of 19th century culinary habits, our understanding of food types is skewed towards long-life items (i.e. preserves), condiments, and packaged foods rather than fresh ingredients. As a result, we see a lot of foods that are additives to meals (like condiments) rather than meals or major ingredients themselves. Even more than that, we’re restricted by what we can identify: distinctive containers used for specific food types or those labelled with the identity of their contents.

Examples of commonly found food containers from 19th century Christchurch sites. Left) A salad oil bottle. Middle) Embossed base from jar of W & W's table salt. Right) Still labelled bottle of Mellor & Co's Worcestershire sauce, a competing product to Lea & Perrins. Images: J. Garland.

Examples of commonly found food containers from 19th century Christchurch sites. Left: A salad oil bottle. Middle: Embossed base from jar of W & W’s table salt. Right: Still labelled bottle of Mellor & Co’s Worcestershire sauce, a competing product to Lea & Perrins. Images: J. Garland.

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19th century Lea & Perrins bottle found in Christchurch. Image: J. Garland.

Many of these are products that wouldn’t be unusual to find in the modern pantry and, in fact, some of them are still made today. Commonly found items like salad oil, table salt, pickles, sauces or flavoured essences are all familiar additions to modern cuisine, albeit in slightly different packaging than their Victorian counterparts. Other products, like Lea and Perrin’s Worcestershire sauce have persisted in popularity under the same brand for over a century: in the case of Lea and Perrins, it’s been over 170 years since its introduction. Similarly, foodstuffs like anchovy paste continue to appeal to the same subset of people who like really salty fish puree as they did in the 1800s. As a side note, my favourite 19th century use for anchovy paste involves spreading it on fried bread and topping with a generous helping of whipped cream (Otago Witness 17/08/1904: 67). Takers, anyone?

 

An Anchovy Paste jar found in Christchurch and accompanying recipe from 1904. Image: J. Garland, Otago Witness 17/08/1904: 67.

An anchovy paste jar found in Christchurch and accompanying recipe from 1904. Image: J. Garland, Otago Witness 17/08/1904: 67.

As well as the more ordinary foods, however, we do come across a few weird and wonderful items during our investigations. Some of these only seem unusual at first glance, but wow, is it a strange first glance. Crosse & Blackwell’s calves’ foot jelly, for example, sounds less than appetising until you remember that gelatine (even modern gelatine) is derived from the bones, tendons and skin of various animals. Unlike modern gelatine products, though, calves’ foot jelly has no compunctions about promoting its ingredients: recipes for the jelly involved boiling calves feet in a stewing pan, removing the fat and straining before flavouring the mixture, usually with citrus (Auckland Star 26/10/1929: 4). In this sense, the jelly is an interesting reminder of how our attitudes towards the consumption of animal products have changed since the 19th century. We now produce and consume animal products on a colossal scale, yet are, thanks to the packaged nature of the food industry, more removed from the origins and preparation of those products than we’ve ever been. As the calves foot jelly reminds us, this was far less true of the 19th century.

Calves foot jelly

Left: Labelled bottle of Crosse & Blackwell’s calves foot jelly found in Christchurch. Right Advertisement from 1898. Calves’ foot jelly was frequently listed as a flavour of jelly in its own right by retailers in 19th century newspaper advertisements, right alongside raspberry, blackcurrant and orange. Images: J. Garland and Feilding Star 9/04/1898: 2.

In contrast to the honest marketing of the calves’ foot jelly, products like Virol bone marrow paste elicit our revulsion (well, for me they do) thanks to the use of ingredients that have long since been replaced with more palatable alternatives. Virol contained a mixture of bone marrow, malt extract, eggs, lemon syrup, lime salts and iron salts. Bone marrow is still eaten today (it’s something of a delicacy in some places), but it’s the combination of the fatty, spongy marrow with the lemon syrup and malt extract that makes my taste buds shrivel in horror. It was advertised as a health food for infants and invalids, in order to “build sturdy limbs, good teeth and a strong constitution”, so maybe it wasn’t really about the taste (Auckland Star 25/06/1925: 9).  Nowadays, of course, such results would more often be obtained from calcium rich, often dairy-based, foods rather than bone marrow.

Stoneware bottle of Virol bone marrow paste found in Christchurch and a modern bone marrow dish. Yum? Images: J. Garland and Flavour Boulevard

Stoneware bottle of Virol bone marrow paste found in Christchurch (left) and a modern dish of roasted bone marrow (right). Erm, yum? Images: J. Garland and Flavour Boulevard.

Other unusual foodstuffs stand out as much for their innovation and unexpectedly early existence as for their probable bad taste. We tend to think of processed foods as being something of a recent invention, yet the 19th century had its fair-share of such products (Wood 1974: 20). One such example found in Christchurch was Maclaren’s Imperial Cheese, a Canadian-manufactured ‘spreadable cheese’ from the early 1900s (next week’s post is going to look at this product in more detail; Badgely 1998). Maclaren’s, which is still produced by the Kraft Foods Group, was initially made from ground cheddar, and enjoyed immense popularity. It’s described in turn of the century advertisements as the “cheese of the hour” (Hawera & Normanby Star 16/12/1904: 3) and “one of the most appetising luxuries [that] the world produces” (Press 5/01/1907: 10). That last one may have been a slight exaggeration…

Maclaren's Imperial Cheese: then and now. Images: J. Garland & Clockwork Lemon blog.

Maclaren’s Imperial Cheese: then and now. Images: J. Garland & Clockwork Lemon blog.

Although they provide an incomplete picture of Victorian tastes, the types of food-related artefacts I’ve mentioned here can still offer us fascinating insights into the lives of 19th century people and the relevance of those lives – and eating habits – to the modern world. Despite their ability to make us (well, me) recoil in disgust, these products can still challenge our preconceptions of food in society and culture, our own included. Most of all, though, these artefacts offer us an almost tangible taste connection between our own experiences and those of our forebears in this city, and the rest of the world. It may be a foul tasting connection, but it’s a connection nonetheless.

Jessie Garland

References

Auckand Star. [online] Available at www.paperspast.natlib.govt.nz

Badgely, K. 1998. Maclaren, Alexander Ferguson. Dictionary of Canadian Biography. [online] Available at www.biographi.ca

Feilding Star. [online] Available at www.paperspast.natlib.govt.nz

Hawera and Normanby Star. [online] Available at www.paperspast.natlib.govt.nz

Otago Witness. [online] Available at www.paperspast.natlib.govt.nz

Press. [online] Available at www.paperspast.natlib.govt.nz

Wood, J. A. 1974. Victorian New Zealanders. A. H. & A. W. Reed Ltd, Wellington.