History: "Brick Store" goods (1873)
Contact: Vickie

Surnames: Alden, Aston, Burnell, Frey

----Source: The Clark County Press Date: 6-28-1873; Mass Great Outdoors Blog, "History of Pickling", 11 Augl 2014; HOME / THE CHURNCRAFT JOURNAL History of Butter Making by Jojo Frey May 19, 2014; Fayetteville History: The Book of Lists--In 1873, Henry L. Burnell printed a small booklet at Fayetteville titled Arkansas: The Home for Immigrants; a Sketch of Her Resources. The booklet described the state's attributes, governance and resources. He also included a description of Fayetteville and included prices of groceries available on several markets in the state, including the following list of prices on the Fayetteville Grocery Market:

Brick Store

Stick and fancy Candies by the box. The Alden Evaporated Apple and Pumpkin, best pie fruit in use. To Butter makers; We keep the *Aston Salt, Vinegar Pickles in kits and by the gallon. Dried beef and sugar cured hams. Mackerel, White-fish and Trout by the half barrel and kit.

*Aston salt was mined in Aston, PA and was considered comparable to Epsom Salt.

History: Pickle Barrel

Pickling began 4,000 years ago using cucumbers native to India. Pickling was used as a way to preserve food for out-of-season use and for long journeys, especially by sea. Pickling and food preservation developed and grew in the United States during the sixteenth century with the arrival of new foods from Europe and other parts of the world. Although the process was invented to preserve foods, today pickled foods are made and enjoyed because people like the way they taste.

The term pickle is derived from the Dutch word “pekel”, meaning brine. Pickling is the process of preserving food by anaerobic fermentation in brine or vinegar. Unlike the canning process, pickling does not require that the food be completely sterile before it is sealed. Pickling can preserve perishable produce for months. While vinegar is an essential piece to any pickling project, it does require some other ingredients, which tend to be the chef’s choice. Often you will find the use of herbs and spices such as dill weed, garlic, mustard seed, cinnamon or cloves and most likely a lot of salt.

The tradition of butter making has been around for thousands of years. From Europe to Africa to South America to Asia, butter has been a staple of many cultures around the world.

At the beginning, butter making was a rudimentary process. People would fill an animal skin sack with goat’s milk, since at this time, cows had not yet been domesticated in most of the world. They would attach the sack to a wooden tripod with rope and rock it back and forth until it eventually formed butter. Nomadic peoples would simply hang the sack off the side of a pack animal and butter would form just through the process of walking.

In time, as with all things, butter making equipment was greatly improved. There were essentially three types of butter churns: the dash churn, the barrel churn, and the paddle churn. The dash churn was developed first. It is typically comprised of a dasher (pole) inserted into the lid of a barrel. The dasher is moved in a vertical motion, agitating the cream in the barrel.

From the Middle Ages until the Industrial Revolution, dash churns were the most common device used to make butter. However, the dash churn was eventually replaced by the barrel churn. A barrel was mounted on wooden legs and had a crank handle that would rotate the entire barrel. Thereafter, the paddle churn, which had a crank handle operating a rotating paddle inside the churn, was popularized for it’s more efficient and less laborious process.

Butter making was an essential chore for every household. Women would spend hours churning and storing butter for their families, and would often sell to their neighbors. The art of butter making originated in the home, however, it was not long until butter making became an industry in it’s own right. As populations swelled and communities expanded, the need for butter and other dairy products in urban areas rose.

During the course of the 18th and 19th centuries, butter was commercialized and widely available for purchase in most countries. Post Industrial Revolution, the dairy industry in Europe began to boom. Ireland was a primary exporter of butter, selling mostly to England.

During the 1800s, New York state was the capital of the dairy industry in our country. The first commercial dairy farm in America was founded in Goshen, NY in the 1830s. “Goshen Butter” was a thriving industry, until it declined in the mid 1800s due to the development of railroads. Though the butter industry, and the consumption of butter, has been on a roller coaster in the United States, it is still one of our nation’s most beloved products.