A good time this past weekend at the 1890s living history farm where I am on staff. It's always great when we have a fun event planned to draw visitors in, and when I arrived Sunday I was looking forward to a third day of our ice harvest event. But the walk down the farm lane; which is beautiful most of the time, was absolutely glorious on Sunday. The place was absolutely covered in frost that sparkled under the bright morning sun. I took a bit of the morning to snap a few views of the farm before we had to get to work on the ice.
We had already had two very good days of ice cutting. As an 1890s farm we try to portray daily life on a typical Northern Illinois farm. Ice was cut from ponds, lakes and rivers every winter and stored in an ice house. On a farm the ice was used to cool the water in the milk storage tanks where cans of milk were stored before being taken into town or shipped on the railroad. Blocks of ice were also needed to put into the family's ice box to keep food cold and prevent spoiling.
For me, the best use of the ice is when we have children take ice out of the ice house during our July 4 celebration and chop it up to use in our ice cream freezers. With hundreds of kids and parents standing there in the heat of summer, they can see how people living in the 1890s provided for something as basic as ice. We talk about how the ice was packed into the ice house back in the winter and they are always amazed it lasts until we dig some out six months later.
This year we had bitter cold on our first day of harvesting (Jan. 24), but the warm up on the weekend along with sunny skies brought out more visitors to participate in the harvest than we've ever had. To be honest, the colder days were better from the perspective of getting ice cut. The sawing and other harvesting work keeps you active enough to keep you warm, but the warmth on Sunday afternoon made the job sloppy as the ice became covered with water and the ice blocks were wet due to the melting.
First the ice is scored with ice plows to create a grid of lines that will guide the cutting. Ice saws are used cut open a channel along which ice blocks can be floated to shore for loading onto the wagons and sleds used to take the ice back to the ice house. Once the channel is open, blocks are cut out along the two sides that run perpendicular to the open water in the channel. Then a break off bar is used to chip away at the line running parallel to the open water. This breaks the block free of the ice field and the block floats into the channel. There it is guided, using pike poles to the loading ramp.
We use a grapple attached to a rope and pulley to lift the blocks up the ramp and onto the wagons. Our team of percherons got a work out this weekend as they hauled nearly ten loads of ice to the ice house. Where it was unloaded and packed in straw to await its use this summer.Working with great co-workers and volunteers in a beautiful winter setting; sharing a love of history with hundreds of eager guests; and putting in a day of good, old-fashioned hard work. All in all, not a bad way to spend the weekend.