click zoom to display a high-res image
Publication Information
Physical Description
Collection Information
Copyright Information
W013P7L
WHi 59376
Image
Digital Collections
Explore more than 100,000 collection items online through the Society’s digital collections. For over two decades, we’ve been scanning, photographing, and digitizing materials from our collections, creating a rich and growing digital archive that brings history closer to you.
The Wisconsin Historical Society offers an ever-growing digital collection. Digitized materials reflect the full range of items in the collections including photographs, letters, newsletters, films, posters, architectural drawings, menus, and ephemera.
Attribution
For a credit line: Wisconsin Historical Society, Creator, Title, Unique Identifier.
The Unique Identifier can be found at the top or bottom of the page for each item. The name of a downloaded file is NOT the unique identifier.
For bibliographic citations please consult the UW-Madison Libraries Citation Research Guide to ensure compliance with appropriate style guidelines.
Accessing Collections
The vast majority of the items in our collections are not online. The Society owns thousands of archival collections viewable in our Archives reading room. To view and conduct research in our collections, visit us in person.
Kitchen Interior
Interior view of a kitchen showing sink, stove, counter, and shelves. Apparently to demonstrate effective kitchen organization.
Spring Valley Cooking School
February 12, 1915
Room filled with women, some with children, attending a Farmers' Institute Cooking School class at Spring Valley, Wisconsin. There is a table with ingredients and utensils in the foreground.
University Practice Kitchen
Interior view of a University of Wisconsin Home Economics Department practice kitchen demonstrating orderly shelf usage.
Cooking School Instructors
Misses Armstrong, Stout, and Norton, and Mister Adams posed on steps before the door of a building hosting a Farmers' Institute Cooking School.
Table Setting
Table prepared by Wisconsin Farmers' Institute instructor, Edith Clift. There are four place settings, a beef tongue (?), gravy boat, side dishes, and a centerpiece of lilacs.
Exhibit of Adulterated Foods
1905
Shelves lined with cans, bottles, jars, etc. showing adulterated foods (e.g. maple syrup that contains no maple sap) at a Farmers' Institute Event.
