Object number
95/29/2
Description
A floating mercury-in-glass thermometer, used for cheese-making in the 1920s. Marked 'Floating Dairy Thermometer' in a capped cardboard tube.
A floating mercury-in-glass thermometer, used for cheese-making in the 1920s. It is marked 'Floating Dairy Thermometer' and has a piece of string at the end. It is stored in a cardboard tube with a cap.
Physical description
1 thermometer and case: glass, metal (mercury), cardboard
Label Text
Thermometer. This mercury 'floating head thermometer' was used for cheesemaking in the 1920s. Heating milk to the correct temperature is the first stage of making cheese; it allows important lactic acid bacteria to multiply. Precision is essential to producing the desired firmness of cheese. 34C creates a very soft cheese whereas 39C leads to a firm cheese. As such, the margin for error is very low. Mercury thermometers are considered vintage these days, and since 2009 have not been sold to the general public due to the risk of mercury poisoning.
Archival history
MERL 'Handwritten accession' form (Institute of Agricultural History) – 'Standard museum name: THERMOMETERS // Accession number: 95/29/1,2,3,4 // … // Recorder: JMB // Date: 14.2.95 // Description: A set of 4 floating mercury in glass thermometers each in its own cardboard tube with cap. // 1. ZECOL FLOATING DAIRY THERMOMETER – G. H. ZEAL, LONDON (60/16720) // 2. FLOATING DAIRY THERMOMETER – piece of string at end (60/16719) // 3. THOMSON’S DAIRY AND CHEESE VAT THERMOMETER (60/16721) // 4. ZECOL FLOATING DAIRY THERMOMETER – G. H. ZEAL, LONDON (60/16721) // Dimensions: // Associated information: Used for cheese making in the 1920’s.’
Production date
1900-01-01 - 1924-12-31
Production period
Early-twentieth century
Object name
Material
Technique
Associated subject
External document
- L:\MERL\Objects\JISC 2012\60 series negatives\60_16719.tif - High resolution image
