salt and spices

shelf 3

Beyond flavoring foods on the table, salt was crucial to preserving perishable foods before refrigeration was available. Pork, beef, and fish were rubbed with salt and packed in barrels dry or covered in water to create a brine. Crews on merchant ships ate salted meat and fish during the many months they were at sea procuring commodities for trade.

 

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A cream colored vessel with rounded foot and handle. The body of the vessel is shell shaped and has swirled decorations.

English

Creamware Sauceboat, ca. 1800

Earthenware with slip and glaze

Gift of Mrs. Gustav Radeke 24.511

An earthenware mustard pot that is white, light brown and dark brown. The lid and handle are rounded and there are swag floral decorations on the body.

English

Mochaware Mustard Pot, ca. 1770–1780

Earthenware with slip and glaze

Bequest of Martha B. Lisle 67.248

An oval serving dish. Decorated in the center with multicolored butterflies.

Chinese (for export)

Tureen with Cover and Stand, late 1800s

Porcelain with enamels, glaze, and gilding

Bequest of Amey Willson Hart 58.103.1

An oval lidded vessel with a large gold finial. The body of the vessel is decorated with multicolored butterflies on a white ground.

Chinese (for export)

Tureen, late 1800s

Porcelain with enamels, glaze, and gilding

Bequest of Amey Willson Hart 58.103.11