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- Etchings by Trowbridge, Street Market, 1890-1915 - In 1890, Jenny Young Chandler, 25 years old and recently widowed, began working for the <em>New York Herald</em>. As a photojournalist and feature writer, Chandler captured life in Brooklyn, New York, and vicinity. She also documented collections of private individuals and museums -- some of which were featured in magazine articles for collectors. By 1922, the time of her death, she had produced over 800 glass plate negatives.
- 1890-1915
- Collections - Artifact
Etchings by Trowbridge, Street Market, 1890-1915
In 1890, Jenny Young Chandler, 25 years old and recently widowed, began working for the New York Herald. As a photojournalist and feature writer, Chandler captured life in Brooklyn, New York, and vicinity. She also documented collections of private individuals and museums -- some of which were featured in magazine articles for collectors. By 1922, the time of her death, she had produced over 800 glass plate negatives.
- French Market, New Orleans, Louisiana, circa 1906 -
- circa 1906
- Collections - Artifact
French Market, New Orleans, Louisiana, circa 1906
- "Farmers Market, Los Angeles," circa 1945 -
- circa 1945
- Collections - Artifact
"Farmers Market, Los Angeles," circa 1945
- Cheese Press, Used by Rider and Hoffman Families, circa 1890 -
- circa 1890
- Collections - Artifact
Cheese Press, Used by Rider and Hoffman Families, circa 1890
- Cheese Trier, circa 1895 - Cheesemakers remove a sample from a wheel of cheese to test how the product is aging and if it is ready for sale. Cheesemakers insert a trier to pull out a cross-section of cheese that they then evaluated for taste and texture. The plug is reinserted (only small samples are taken for tasting) and sealed if more aging is required.
- circa 1895
- Collections - Artifact
Cheese Trier, circa 1895
Cheesemakers remove a sample from a wheel of cheese to test how the product is aging and if it is ready for sale. Cheesemakers insert a trier to pull out a cross-section of cheese that they then evaluated for taste and texture. The plug is reinserted (only small samples are taken for tasting) and sealed if more aging is required.
- Cheese Knife, circa 1895 - Milk spoils, but turning it into cheese preserves its nutritional value. Cheesemakers encourage milk proteins to clump together to form curd -- ideal for making cheese -- and remove the whey (a milky, watery leftover). As the curd solidifies, cutting the curds drains off additional whey. Cheese knives provide the needed curd size and moisture for making cheese while encouraging further whey separation.
- circa 1895
- Collections - Artifact
Cheese Knife, circa 1895
Milk spoils, but turning it into cheese preserves its nutritional value. Cheesemakers encourage milk proteins to clump together to form curd -- ideal for making cheese -- and remove the whey (a milky, watery leftover). As the curd solidifies, cutting the curds drains off additional whey. Cheese knives provide the needed curd size and moisture for making cheese while encouraging further whey separation.
- Cheese Knife, circa 1895 - Milk spoils, but turning it into cheese preserves its nutritional value. Cheesemakers encourage milk proteins to clump together to form curd -- ideal for making cheese -- and remove the whey (a milky, watery leftover). As the curd solidifies, cutting the curds drains off additional whey. Cheese knives provide the needed curd size and moisture for making cheese while encouraging further whey separation.
- circa 1895
- Collections - Artifact
Cheese Knife, circa 1895
Milk spoils, but turning it into cheese preserves its nutritional value. Cheesemakers encourage milk proteins to clump together to form curd -- ideal for making cheese -- and remove the whey (a milky, watery leftover). As the curd solidifies, cutting the curds drains off additional whey. Cheese knives provide the needed curd size and moisture for making cheese while encouraging further whey separation.
- Cheese Press, circa 1820 -
- circa 1820
- Collections - Artifact
Cheese Press, circa 1820
- Market Selling Produce from Camp Legion, Dearborn, Michigan, September 1941 - In 1938, Henry Ford opened Camp Legion for the sons of World War I veterans. Groups of young men lived and worked here from April until November, sleeping in tents and earning $2 for each eight-hour workday. The camp was designed to provide income to otherwise unemployed teenagers while teaching vocational skills, instilling a strong work ethic, and fostering good health.
- September 17, 1941
- Collections - Artifact
Market Selling Produce from Camp Legion, Dearborn, Michigan, September 1941
In 1938, Henry Ford opened Camp Legion for the sons of World War I veterans. Groups of young men lived and worked here from April until November, sleeping in tents and earning $2 for each eight-hour workday. The camp was designed to provide income to otherwise unemployed teenagers while teaching vocational skills, instilling a strong work ethic, and fostering good health.
- Jaguar XK-140 Convertible, "The Car... Jaguar," 1956 -
- 1956
- Collections - Artifact
Jaguar XK-140 Convertible, "The Car... Jaguar," 1956