Raise your hand if you know what a firkin is.
If you said a ¼ barrel measure, often used in olden days to hold butter or lard and of wood you would be correct.
Last evening as I was doing research I came across an 1859 announcement for the Seventh National Exhibition of the United States Agricultural Society.
http://libsysdigi.library.uiuc.edu/o...0unit_djvu.txt
It was to be held in Chicago on September 12, 13, 14, 15, 16, and 17, 1859.
A total of $20,000 was offered in premiums for winning exhibitors.
My gg grandfather's company offered the following premiums for butter:
for best three firkins, not less than 100 lbs., from 15 cows, $30 or
China tea set.
For best three firkins, not less than 75 lbs. from not less than 10 cows nor more than 15, $30 do do. (do do means ditto of the previous prize).
For best three firkins, not less than 50 lbs. from not less than 5 nor more than 10 cows, $30 do do.
For best three Cheeses, not less than 30 lbs., $20.00
Second best, $15.00
Several hotels offered premiums for 100 lbs. of butter.
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In my gg grandfather's book on agriculture which was published in 1867, a few years after this event, he outlines diary procedures for producing high quality butter beginning on page 123. Here is a Making of America book link:
http://quod.lib.umich.edu/cgi/t/text...a;idno=AJR0652
In the chapter mentioned he tells that his 30 milch cows provided a firkin of butter every three days. Just think, less than two weeks and a barrel full of butter. Where's the homemade bread? Remember too that his butter would have been stored without refrigeration. His book does tell about lowering some things into the well.
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I find such old timey information entertaining and enlightening and I hope you do too.
