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The Old Time Spice Chest

The Old Time Spice Chest-The Old Time Spice Chest The atticwas a lovely place to play, the large, round, coloured pumpkins made beautiful chairs and tables. The red peppers and onions dangled overhead. The hams and the venison hung in their paper wrappings, and all the bunches of dried herbs, the spicy herbs for cooking and the bitter herbs for medicine, gave the place a dusty-spicy smell. Often thewind howled outside…But in the attic Laura and Mary played house with the squashes and the pumpkins, and everything was snug and cozy. —Little House In The Big Woods Among the many family heirlooms, the old-time spice chest served as a treasure trove of fragrant goodness, spilling from within its tiny chambers a delicious asortment of aromatic herbs and spices, which lent a unique essence and aroma to sweet and savory dishes and a lovely scent to ointments, salves and potpourris. In earlier days, spices were commonly purchased from the local mercantile, who in turn purchased them from the East India Trading Company. Once considered exotic, spices such as cinnamon bark, nutmeg, allspice, cloves and peppercorns were purchased whole and freshly ground using a mortar and pestle or an old-time hand cranked spice mill prior to using to ensure the purest essence and most aromatic flavor. To supply the need for herbs, a host of interesting and deliciously flavored aromatic botanicals were often grown in the kitchen garden or tucked decorously in well-tended flowerbeds for culinary and medicinal purposes. And though fresh herbs, which were milder in taste and fresher in flavor were preferred during the warm months of summer, a good quantity of herbs were always gathered at their peek of freshness and flavor to be dried and hand rubbed for winter store. And they that know thy name will put their trust in thee: for thou, Lord, hast not forsaken them that seek thee. Psalm 9:10 41
The Old Time Spice Chest-The Old Time Spice Chest The atticwas a lovely place to play, the large, round, coloured pumpkins made beautiful chairs and tables. The red peppers and onions dangled overhead. The hams and the venison hung in their paper wrappings, and all the bunches of dried herbs, the spicy herbs for cooking and the bitter herbs for medicine, gave the place a dusty-spicy smell. Often thewind howled outside…But in the attic Laura and Mary played house with the squashes and the pumpkins, and everything was snug and cozy. —Little House In The Big Woods Among the many family heirlooms, the old-time spice chest served as a treasure trove of fragrant goodness, spilling from within its tiny chambers a delicious asortment of aromatic herbs and spices, which lent a unique essence and aroma to sweet and savory dishes and a lovely scent to ointments, salves and potpourris. In earlier days, spices were commonly purchased from the local mercantile, who in turn purchased them from the East India Trading Company. Once considered exotic, spices such as cinnamon bark, nutmeg, allspice, cloves and peppercorns were purchased whole and freshly ground using a mortar and pestle or an old-time hand cranked spice mill prior to using to ensure the purest essence and most aromatic flavor. To supply the need for herbs, a host of interesting and deliciously flavored aromatic botanicals were often grown in the kitchen garden or tucked decorously in well-tended flowerbeds for culinary and medicinal purposes. And though fresh herbs, which were milder in taste and fresher in flavor were preferred during the warm months of summer, a good quantity of herbs were always gathered at their peek of freshness and flavor to be dried and hand rubbed for winter store. And they that know thy name will put their trust in thee: for thou, Lord, hast not forsaken them that seek thee. Psalm 9:10 41
The Old Time Spice Chest

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