When host Mo Rocca offered Marc Greuther, chief curator at The Henry Ford, a sample of “Monnaise” on the set of The Henry Ford’s Innovation Nation, it was difficult not to laugh out loud. We were filming in the Heinz House in Greenfield Village, among original artifacts documenting some of Henry J. Heinz’s earliest innovations and successes. Mo’s plastic condiment containers with their silly labels (fabricated by the show’s producers as props) looked absurd in this setting, to be sure! But looking back, they weren’t as out of place as it might have seemed. Continue Reading

TV, 19th century, food, The Henry Ford's Innovation Nation, Heinz, Greenfield Village buildings, Greenfield Village, by Saige Jedele, #Behind The Scenes @ The Henry Ford

 

Ice harvesters guide rafts of cut ice through a channel, probably on Lake St. Clair, Michigan, circa 1905 (THF110292)It’s been a cold winter at The Henry Ford. Record low temperatures have closed schools and businesses, lengthened commutes, and hardened lakes and ponds across southeast Michigan. Though some schoolchildren, ice skaters, snowmobilers, and ice fishermen may rejoice, it’s difficult to imagine braving these frigid conditions daily as part of a job. But until the 1920s, the nation depended on men who did just that, year after year, to harvest the ice essential to the American way of life.

 

By 1830, foods that required refrigeration were staples of American diets. For decades, rural communities in colder regions of the country had harvested ice to keep certain foods from spoiling during the summer months. But as American cities swelled in the nineteenth century, so did the demand for fresh meat, dairy products, fruits and vegetables, and even beer. Before long, the local, small-scale ice harvest grew into a major industry. Wherever ice on a pond, canal, lake, or reservoir was thick enough, companies deployed teams of men, horses, and machines to harvest it for distribution across the United States.

Some of the ice harvesters worked as farmers or fishermen in warmer months; some were imported from nearby cities to work the ice fields. Whatever their makeup, when ice harvesting crews gathered in January and February, they faced a complex and sometimes dangerous challenge. First, the ice had to be scraped clear of snow and, when the surface was too rough to be cut, planed smooth. Workers bored holes to measure the thickness of the ice, and then used a marker or groover to etch a grid of rectangles across the ice field. Next, an ice plow followed these lines, cutting about two-thirds of the way into the ice. If the ice was going to be used locally, the rectangular blocks of ice – called “cakes” – were chipped off and loaded onto wagons or sleighs for direct delivery. Otherwise, harvesters broke off large sections of the grooved ice field using saws and other hand tools. Workers guided these rafts of ice through a channel, where men broke the sheets into individual cakes and fed them up an elevator conveyor into an ice house. There, workers arranged the ice cakes into layers for storage and later delivery. If the ice house was located along the railway – and many were – blocks of ice could be loaded directly into refrigerated rail cars.

 

Tools of the harvest, illustrated in Joseph C. Jones, Jr.’s America’s Icemen (find this book and more at the Benson Ford Research Center).Improved ice harvesting and storage techniques revolutionized American businesses and diets. For the first time, meatpackers, dairies, and produce growers could ship their products across great distances. Brewers could regulate the temperature of their facilities to produce beer year-round. And restaurant owners, shopkeepers, and home cooks could keep a variety of fresh ingredients on-hand.

 

 

This refrigerated rail car was built and operated by Fruit Growers Express, who maintained a nationwide network of icing stations to keep onboard produce fresh during long-distance shipping (THF68309)Natural ice allowed brewers to keep their ingredients and breweries cool enough to produce beer throughout the summer (THF210591)Ice in the top compartment of this home refrigerator helped preserve perishable food below (THF81022)Natural ice harvesting, storage, and shipping processes become more efficient as innovative entrepreneurs and workers improvised new tools, machinery and systems. Eventually, the invention of the artificial ice machine would put ice harvesting companies out of business. Today, mechanical refrigeration has all but replaced natural ice—in our kitchens, at shops and restaurants, and on ships, trains, and trucks. We can expect fresh food and cool beverages year-round. But machines didn’t shape those expectations. Americans grew dependent on refrigeration because of the nationwide network of natural ice distribution made possible through the hard work of ice harvesters.

 

Saige Jedele is Associate Curator, Digital Content, at The Henry Ford.

food, by Saige Jedele, winter

Lights have been a part of the Christmas tree tradition since at least the seventeenth century, when German families decorated evergreen boughs with wicks burning in tallow, oil, or more expensive wax. By the 1800s, candles had become commonplace in German and American homes, and people devised clever ways to affix them to Christmas trees.

Some selected long, thin rope candles that could be wrapped around Christmas tree branches. Others used wire to secure thicker candles, “glued” them to the tree with melted wax, or stuck them to branches using tacks or stick pins. The first commercially manufactured Christmas tree candleholders employed the stick pin method but offered additional support—turned-up metal tabs that held the candle.

Into the nineteenth century, innovators sought a remedy for dripping wax—a perennial holiday annoyance. A home lighting technology, the bobeche, or wax-catching dish, was patented for Christmas trees in 1867. Christmas tree candleholders soon featured crimped tin bobeches and wire or sharp tacks that united candle, wax-catcher, and tree branch.

As one might imagine, the clunky combination of tall candle, flimsy tin, and drooping branch—secured only by a bit of wire or small tack—lacked stability. Candles that leaned, even slightly, dripped wax onto ornaments or the floor. They were also potential fire hazards.

On Christmas Eve 1867, New Jersey inventor Charles Kirchhof received a patent for his counterweight candleholder—a solution to the tilting candle problem. Kirchhof designed a candleholder that hooked simply over a Christmas tree branch. Beneath it, a weight suspended from a wire ensured that the candle stayed upright. The effective, attractive design was a hit.

But the weight that made Kirchhof’s design so effective and so popular was also its biggest flaw. Counterweighted candleholders were heavy. They couldn’t be hung from small or dry boughs and caused even healthy branches to droop, sometimes sending a lighted candle tumbling into the tree or onto the floor.

In New York, inventor Frederick Arzt worked to improve the Christmas tree candleholder. In 1879, he introduced the spring clip candleholder. Light, reliable, and available in a variety of eye-catching designs and colors, the Christmas candle clip would remain prevalent into the 1920s.

These are Christmas Lights?

Candles weren’t the only nineteenth-century lighting source, even for the Christmas tree. Manufacturers applied other existing technologies, producing Christmas tree lanterns made of tin or thin glass. One inventor even patented a miniature Christmas tree oil lamp. A very early and popular American alternative to candleholders were glass “Christmas lights,” manufactured to be hung with wire from Christmas tree branches. Beautiful patterns in the clear or colored glass reflected light from inside, where a wick burned in cork or wood floating atop oil or water.

After Electricity

The Edison Electric Company released the technology that made electric Christmas lights a possibility in 1879, but American and German companies produced Christmas tree candleholders into the 1920s. Candle clips remained common, although they became less colorful and much simpler in form. Manufacturers continued to experiment, using soft wire and strips of tin in search of ever-safer designs.

Eventually, as electrification reached more American households and people gained trust in the new technology, electric Christmas tree lights caught consumers’ attention. Manufacturers wisely advertised the advantages of electric Christmas lights over candles: strands of electric lights (called “festoons”) could be turned on or off all at once—even better, they could stay lit for any desired amount of time with minimal attention. By the 1930s, Americans had made the switch from Christmas tree candles to electric Christmas lights—but the spirit of innovation that drove the development of Christmas tree candleholders lives on.

Saige Jedele is Associate Curator, Digital Content, at The Henry Ford.

20th century, 19th century, holidays, Christmas, by Saige Jedele

If you’ve visited Henry Ford Museum, you may know that Corning Glass Works’ patented ribbon machines manufactured incandescent bulb blanks faster than ever before. But did you know that these machines could also mass-produce Christmas ornaments?

By the 1950s, a retrofitted glass ribbon machine at Corning’s Wellsboro, Pennsylvania plant could turn out 1,000 glass ornament bulbs per minute! Read on to discover how a bit of innovative engineering, a world war, and some prodding from industry leaders helped Corning become America’s primary glass ornament supplier. (To see our 1928 Corning Glass Ribbon Machine, look here.)

Americans flirted with imported glass Christmas tree ornaments before the Civil War, and by the 1890s, it seemed they were in love. European artisans turned out huge quantities of shiny glass ornaments for the American market—glassblowers in Lauscha, Germany produced 600 ornaments per day! The affair even outlasted the blockades and embargoes of World War I, although American consumers nearly exhausted huge quantities of German ornaments stockpiled before the war. A few domestic manufacturers tried, but could never quite master the intricate glassblowing techniques or silvered lacquers that made European ornaments so popular. As postwar production ramped up overseas in the 1920s, European imports grew to 99% of the 50 to 80 million ornaments sold in the United States each year.

Stateside importers and retailers had a great deal to lose should anything impede the lucrative European-American ornament trade. One major stakeholder was the F.W. Woolworth Company. F.W. Woolworth first imported European glass ornaments in the 1890s, and by the 1930s, consumers depended on Woolworth stores nationwide for their yearly Christmas decorations. Max Eckardt, a German immigrant, also relied on the success of the ornament industry. Eckardt—who began importing ornaments around 1907, opened his own German ornament factory in 1926, and oversaw product distribution from his offices in New York City—had extensive knowledge of the German-American Christmas trade. In the late 1930s, as World War II rumbled ominously on the European horizon, he set out to secure the future of his ornament business on American soil.

In the summer of 1939, just as an Allied blockade of threatened to sever the German ornament supply, Eckardt and a representative from F.W. Woolworth Company visited Corning Glass Works, a large American glass manufacturer headquartered in New York. Corning had only experimented briefly with ornament manufacture before this meeting, but the two businessmen urged the company to begin full-scale production. It was a calculated choice—the company owned high-speed ribbon machine technology that could be converted to mass-produce ornament bulbs. Armed with this patented machinery and the promise of large orders from Eckardt and Woolworth, Corning agreed to enter the glass ornament business. Within a few months, Corning Glass Works was manufacturing more than half of the Christmas tree decorations sold in the United States.

Wartime Ornament Decoration

Though Corning converted just one ribbon machine to manufacture ornament bulbs, production was staggering. In 1940, Corning produced 40,000,000 clear glass ornament bulbs at its Wellsboro, Pennsylvania plant. About 1/3 of these were decorated in-house. The remainder was sold to outside decorating companies.

The first domestically-produced ornaments mimicked European imports. The inside of each bulb received a coat of silver lacquer; the outside was tinted with colored dye. Then, after any desired hand decoration, the shiny baubles were topped with tight metal caps.

But in 1941, when the United States entered World War II, decorators were forced to rethink the American ornament. Popular lacquers became impossible to import, and most metals were diverted to the war effort. Despite material restrictions and wartime shortages, many innovative companies used available paints, sprays of tinsel, and even cardboard to decorate ornaments throughout the war.

Max Eckardt, who’d been instrumental in securing blank bulbs from Corning for his four New Jersey decorating plants before the war, produced some of the most popular domestic ornaments under the name Shiny Brite. Examples of Shiny Brite ornaments from The Henry Ford’s collection document the development of American ornaments through World War II.

Popular Science images from “Birth of a Bauble,” pp. 110-115, Volume 138, Number 1. Find it at the Benson Ford Research Center.

Saige Jedele is Associate Curator, Digital Content, at The Henry Ford.

Pennsylvania, 1940s, 1930s, 20th century, 19th century, Made in America, Henry Ford Museum, manufacturing, holidays, glass, Christmas, by Saige Jedele

This year’s holiday season is definitely special. The first day of Hanukkah (25 Kislev, 5774) overlaps with Thanksgiving Day (November 28, 2013). Call it Chanksgiving; call it Thanksgivukkah; call it what it is: a rare intersection of the Jewish and Gregorian calendars. Unless either or both calendars change, 25 Kislev won’t intersect with the fourth Thursday of November until the year 79,811! To commemorate this extraordinary meeting of two holidays closely associated with food traditions, let’s look at a Hanukkah staple: latkes.

Although deep-fried turkey achieved some popularity on American Thanksgiving tables over the past decade*, foods fried in oil are much older and more symbolic traditions for many Jews during Hanukkah.

Hanukkah celebrates a 165 B.C.E. victory over Syrian-Greeks who had seized the Holy Temple in Jerusalem. According to Rabbinic tradition the Jewish victors, a rebel army known as the Maccabees, set out to purify and rededicate the defiled temple but could only find one day’s worth of ritual oil. Miraculously, the small amount of purifying oil burned in the temple’s lamp stand, or menorah, for eight days!

Remembering the Miracle of the Oil

Lighting the menorah is another Hanukkah tradition that plainly commemorates the miracle of the oil. Many Jewish families light a branch of this special candelabrum each night of Hanukkah in remembrance of the Temple’s historic rededication.

Many foods, especially desserts, are prepared with or fried in oil during Hanukkah to commemorate this miracle. But perhaps no recipe is more closely associated with the holiday than the latke – whose name can be translated to mean “little oily.”

By the mid-19th century, when German immigrants brought latkes to America, the little potato pancakes were a product of centuries of transformation. Hanukkah pancakes probably began in southern and central Europe as dairy treats: cakes of soft cheese fried in butter or oil and accompanied by sour cream. In other areas, where cooking oils were scarce and expensive, fried foods were usually prepared with animal fat. Cheese and butter were also hard to come by in these regions—besides, Jewish dietary laws forbid mixing meat and dairy products. Innovative cooks fried cakes of batter or vegetable patties instead.

Then, slowly, the potato took root in European cuisine. French and German cooks incorporated the starchy South American transplant into existing dishes around the turn of the nineteenth century. Some German Jews fried cakes of grated potato in schmaltz, or rendered poultry fat, to serve alongside a Hanukkah goose.

In the coming decades, as Europe’s population boomed and other crops failed, the inexpensive and abundant potato became an important staple across the continent. Eastern European Jews borrowed potato recipes from their German coreligionists, and the potato latke – along with applesauce, its newest consort – became the most widespread Hanukkah pancake.

Jewish Americans continued the potato latke tradition. In the early 20th century, when vegetable shortening – and, later, vegetable oil – became available, fried latkes with sour cream were once again a kosher dairy option. The versatile latke, already a cornerstone of Hanukkah tradition, only grew more popular in the United States as the holiday transitioned from a modest occasion to an elaborate domestic celebration throughout the 1900s. Not unlike fine olive oil, you’d be hard pressed to find a twentieth-century Jewish cookbook that doesn’t include latkes among its Hanukkah recipes.

Check out The Henry Ford’s Benson Ford Research Center for books that help document and preserve the latke’s traditional place on the Hanukkah table. And for more on these storied little pancakes, see Gil Marks’ Encyclopedia of Jewish Food.

Hanukkah in Postwar America

Holidays numbered among the many changes Americans experienced after World War II. In this “baby boom” era, American families celebrated with new traditions and more decorations, gifts, and parties than ever before. Jewish organizations published books and manuals that suggested ways to maintain centuries-old domestic religious traditions, and the 1950s saw a revived and enhanced American Hanukkah. In addition to preparing special foods, families might light several menorahs, exchange gifts for eight nights, decorate their homes, and host gatherings.

Saige Jedele is Associate Curator, Digital Content, at The Henry Ford and lover of most things potato.

*Frying has been a popular turkey preparation in areas of the Southern United States since at least the early 20th century.

holidays, Hanukkah, food, by Saige Jedele

In the last third of the 19th century, an unprecedented variety of consumer goods and services flooded the American market. Advertisers, armed with new methods of color printing, bombarded potential customers with trade cards. Americans enjoyed and often saved the vibrant little advertisements. We’ve just finished digitizing over 800 trade cards from The Henry Ford’s collection, including this example promoting a theatrical event. Visit our collections site to read the back, which promises “a Gorgeous Pagent [sic], Bewildering to the Mind and Dazzling to the Senses.”

Ellice Engdahl is Digital Collections & Content Manager at The Henry Ford. Thanks to this week's co-author, Saige Jedele, Associate Curator at The Henry Ford.

digital collections, by Ellice Engdahl, by Saige Jedele, advertising

By 1925, Americans could travel long distances by train or automobile. Rail lines and new numbered highways nearly spanned the country. Though air travel was an interesting suggestion, it seemed unreliable. Airplanes were incredible inventions that had crossed oceans and navigated the globe. But there had been accidents, and too many had been fatal. Americans thought it best to leave planes to the brave—soldiers who’d flown in World War I. Entrepreneurial barnstormers. A few intrepid airmail pilots. Continue Reading

Henry Ford Museum, Heroes of the Sky, 20th century, 1930s, 1920s, travel, flying, by Saige Jedele, aviators, airplanes, #THFCuratorChat