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FOOD PRESERVATION

Before fridges and freezers were used, people had to store food in dry, cool conditions or PRESERVE them by mixing them with chemicals such as sugar, salt, alcohol and vinegar that stopped them going rotten. Root crops (carrots, turnips etc) were buried beneath straw and soil; meat was salted and hung to dry near the fire; fish was dried, smoked, salted or pickled; herbs and mushrooms were dried. Eggs were packed in a special chemical called isinglass.

Milk bottle and butter coolers used the latent heat of evaporation to keep dairy products cool.

Very rich people had ICE HOUSES where ice that had been collected during the winter was stored for summer use.

DRYING FOOD

PICKLING

SALTING

SMOKING

COOLING FOOD

FREEZING FOOD

ISINGLASS

DAIRY

FOOD STORAGE

FOOD