How did people store ice before?

Ice was cut from the surface of ponds and streams, then stored in ice houses, before being sent on by ship, barge or railroad to its final destination around the world. Networks of ice wagons were typically used to distribute the product to the final domestic and smaller commercial customers.

How was ice made in olden days?

Ice was cut from the surfaces of ponds and streams, stored in ice houses, then sent by ships, barges or railroad to its final destination. Ice wagons distributed the ice to commercial and domestic destinations. This started on the east coast of the U.S. and in Norway.

How did they ship ice in the 1800s?

Iceboxes were commonly found in homes. Ice distributors would deliver ice daily using a horse and carriage, filling the ice boxes with new ice. Blocks weighed between 25 and 100 pounds. There are still cards from the end of the 1800s that show how families ordered their ice.

How did they keep food cold in the 1700s?

Community cooling houses were an integral part of many villages to keep meat, fruit and vegetables stored. At various points in time ice houses were built often underground or as insulated buildings – these were used to store ice and snow sourced during winter, to keep foods cold during the warmer months.

How did they keep ice before freezers?

The process of ice harvesting looked somewhat similar to crop harvesting, with horses pulling plow-like ice cutters across frozen lakes and ponds. Before ice could be cut, snow had to be cleared from the surface. A large block of ice was stored inside to keep these early refrigerators chilly.

What did people before refrigerators?

Before 1830, food preservation used time-tested methods: salting, spicing, smoking, pickling and drying. There was little use for refrigeration since the foods it primarily preserved — fresh meat, fish, milk, fruits, and vegetables — did not play as important a role in the North American diet as they do today.

Did cowboys drink warm beer?

In warmer climes the beer was a little warm, usually served at 55 to 65 degrees. Before then, folks in the Old West didn’t expect their beer to be cold; they were accustomed to the European tradition of beer served at room temperature. Beer was not bottled widely until pasteurization came in 1873.