freetown fred wrote: go back,flip our plates back over & eat--then she would wash the dishes & pots with the hot water from that reservoir
Hmmmmmm.....dish got washed once a day, and no one got sick? I'm thinking maybe all our obsession with maintaining a sterile environment might be overdone. You can't build immunity to nasty bacteria if your body isn't exposed to it. Silver in real silver eating utensils is a natural anti-biotic. Sourdough bread starter is a balance between yeast and other benign bacteria. I noticed at most farms flies are a fact of life. In the days before screens to just dealt with it in the house too. It was the way things were.
My father's mother passed on in 1984. She was born in 1885. Right up to nearly the end of her days she made bread with King Arthur flour every week. It was a heavy, hearty white bread. At one time she lived in the officers quarters at Fort Trumbull in New London, CT. My great grandfather was the chief engineer on steam powered Army mine sweepers stationed there. He was deployed to the Philippines during the Spanish American War. The officer's quarters had the basement built into the side of a hill so the back side was open and at ground level. Looking at old pictures she mentioned they had a summer kitchen down there. I wish I had asked her more about it when I could. With all the steam engines around I'd bet money they cooked with soft coal. New London had a gas plant at on time making city gas from bituminous. I'm not sure how early it was operating. Back in the twenties and thirties my father's father bought coke from the gas plant and used it to heat his office among other things. In case anyone has been wondering that is where my name (cokehead) came from. Maybe someday I'll come across some coke to experiment with.
"Grandma would have the cook stove moved outside and situated under a canvas" This sounds like a practical solution to beating the summer heat. I looked at a lot of pictures of summer kitchen outbuildings on the internet. One thing that surprised me was the small size of the limited windows. Limited windows meant limited ventilation and light. I bet the door was open most of the time. Being under a canvas was probably nicer in a way.
I was given a grand tour of a semi-private collection of stoves at the Antique Stove Hospital by the owner's son years ago. They had a stove there called a "shoe fly" which would of been used in a small apartment or tenement. I have pictures on film somewhere. It was small (two lid) but well made and had a formed refractory liner. Those in the city had little choice but have the kitchen in their flat year round. I'd have a hard time dealing with that. I need my space.
"Nice stove. Which weighs more, the stove or anvil?" The stove is small but very heavy for its size. There is a lot of cast iron in that thing. If it was any heavier I'd need a hand truck to move it or a custom built dolly on big wheels.