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      History of:
  • Bread peels
  • Butter-making & churns
  • Early electric irons
  • Featherbeds, duvets, eiderdowns
  • Ironing & smoothing
  • Ironing boards
  • Laundry blue
  • Mangles
  • Washboards

•     Resources about:
  • Kitchen antiques
  • Domestic pottery - earthenware, redware
  • Salt glazed stoneware

•     More:
  • Baby walkers
  • Bed warmers
  • Box, cabinet, and press beds
  • Butter crocks, coolers
  • Clothes horses, airers
  • Drying grounds
  • Fireplaces
  • Irons for frills & ruffles
  • Lye and chamber-lye
  • Marseilles quilts
  • Medieval beds
  • Pressure cookers
  • Riverside washboards
  • Rushlights, dips & nips
  • Straw mattresses
  • Washing bats and beetles
  • Washing dollies
  • List of all articles

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Crockery - Brown earthen pans are said to be best for milk and for cooking. Tin pans are lighter, and more convenient, but are too cold for many purposes. Tall earthen jars, with covers, are good to hold butter, salt, lard, etc. Acids should never be put into the red earthen ware, as there is a poisonous ingredient in the glazing which the acid takes off. Stone ware is better and stronger, and safer every way than any other kind.
Catharine E. Beecher and Harriet Beecher Stowe, The American Woman's Home, 1869

A Nottingham-ware pot, with a lid, to hold a gallon or two, is very useful; especially if you have an oven: it does well to make a stew or soup, on which I shall give you a hint presently.
Esther Copley, Cottage Comforts, 1841