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R46-10.JPG
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is for rhubarb
This picture, taken
around 1917, shows a market gardener with his family
and workers bunching rhubarb. The donor, on the
extreme right, enterted market gardening as his father’s
apprentice and remained a market gardener all his
life. Rhubarb was traditionally used for medicinal
purposes rather than eating and it was only in the
nineteenth century that it was widely used in food.
Traditionally rhubarb was not grown around Manchester
and most supplies came from Covent Garden Market in
London. However, this changed in the nineteenth
century thanks mostly to the Osbaldeston family who
became practically the sole suppliers of rhubarb to
Manchester. |
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S1131-20.JPG
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is for sanitation
Trough closets in Nelson Street in
Blackburn. This is one of a series of photographs
taken of houses that were demolished in 1960 as part
of a slum clearance programme. This comes from a
collection created by Blackburn Environmental Health
Department.
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T1679-147.JPG
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is for Tripe, Trotters and Heels
This shop was on
Tonge Moor Road in Bolton. The owners were in business
there for over 40 years and later converted the shop
to selling sweets and tobacco. Right up till the
modern day offal was very popular with all levels of
society with dishes such as calves' foot pudding and
lamb's head. A particular delicacy was lambs' stones
which were widely available during the summer when
lambs were castrated.
It is no surprise
that meat was not always what it seemed. Diseased meat
might be used in sausages, saveloys and the like where
it could not be easily detected. Such meat was called
'slinked' beef in the North West. Horse meat could
also find its way into these 'delicacies'. |
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U579-8.JPG
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is for Union.
The St Cuthbert's Mother's Union to
be precise. This is their catering stall at the
Church's annual sport's day. This photograph was taken
in the early 1930s
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V1103-J315.JPG
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is for vegetables
This photograph
shows members of the Jewish Lads’ Brigade. On the
back of this photograph was written ‘This is one of
the ways in which we are trained to be officers’.
Traditionally
vegetables were very seasonal in supply in the UK.
This started to alter in the late eighteenth century
as imports from the warmer continent extended the
growing season and reduced the seasonal fluctuations.
However, these continental imports tended to be
expensive and so were not available to everyone. |
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