OT old can and its story

This should be a photo of the best old can I found at my uncles.
My grandfather lived in the town of Naylor, Maryland. There was an international shipping port there many years ago: water deep enough for oceangoing ships of the era, and tobacco. The docks and warehouse was used by the British in the War of 1812 to offload troops and supplies.

My grandfather would walk to Nottingham, the name of the port, and catch a Clyde Steamship to where the Inner Harbor is in Baltimore now. Farming supplies would be bought and be loaded onto another steamship headed to Benedict and Nottingham Maryland. This can stayed in the house to store pies for Christmas, then later decorations.

The steamships were a smaller model of the ones used on the Mississippi, there is one in Alexandria, VA from a different shipping line.
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Schluterberg-Kurdle(sp?) made the famous 'Esskay' hotdogs in Baltimore for many years. They were a staple around here, along with National Bohemian beer and Utz potato chips. Ah, the Land of Pleasant Living. I don't know where it went. And now, we have BO and Owe'Muttley......
 
To all of you busting my chops the other day because I confessing to cooking almost everything in bacon grease (including bacon!) DO YOU REALIZE THAT IS A 50 POUND BUCKET OF SHORTENING?!?!?!?

How long would it take for someone to use that much?

Great picture and nice collectable to keep around.

Rick
 
Rick, you would be amazed how much lard the old farm families would render out of their hogs each killing season AND consume before the next season. Of course, every morning breakfast had biscuits and any self-respecting pan of buscuits would have had a big chunk of lard in the mix. Then the nightly cornbread had to appropriately greased. The many Sunday dinners with fried chicken also helped empty the lardstands. And on and on...
 
Yeah, and all the sausage was seasoned and fried up on butchering day, then placed in a lard can with hot lard poured over it. Set the can in the cellar - no refrigeration - only way they could keep it. MMMMMM good!! Walk thru the old graveyards and wonder why so many folks mysteriously died young, ha.
 
You two are making me hungry. Corn mush fried in bacon grease is sounding good right now.

Rick
 
Dad was from Highlandtown (Hollantown to natives) and I remember S-K and Panzer Goetze meats, Natty Boh, and Lexington Market. It was a great day trip from "downy shore".
 
Actually, the amount of lard in 1 hog, is about 1- 1-1/2 gallons, sometimes more. So that can might hold 5 hog's worth of lard. My great grandparents had a bakery in Baltimore, back in the 20's and 30's, and we had many of those cans being used for storage, around the farm. When baking pies and cookies, from thanksgiving, a lot got used. Also on the farm it was not uncommon, to have a crew of 6-12 laborers eating lunch at your table, so the lard went fast!
 

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