Coffee Makers

The journey of coffee makers is as rich and intriguing as the beverage itself, beginning in the early 15th century. The earliest coffee brewing methods originated in the Arabian Peninsula, where coffee beans were roasted, ground, and then boiled in water. This method, known as "qahwa," laid the foundation for future brewing techniques. Turkish coffee, developed in the Ottoman Empire, became famous for its unique preparation method using a special pot called a "cezve," which is still popular today.

The next significant advancement in coffee brewing came in the 18th century with the invention of the drip pot, known as the "biggin." Originating in France, this simple yet effective device consisted of a pot with a cloth filter that allowed hot water to seep through ground coffee, producing a cleaner cup compared to earlier methods. Around the same time, the percolator was invented in America by Hanson Goodrich in 1889. This device used boiling water to cycle through coffee grounds repeatedly, offering a robust and flavorful brew.

In the early 20th century, two key innovations revolutionized coffee making: the vacuum coffee maker and the espresso machine. The vacuum coffee maker, also known as a siphon, was invented by Loeff of Berlin in the 1830s but gained popularity in the 1910s. This method used vapor pressure to push hot water through coffee grounds, creating a delicate and aromatic brew. Meanwhile, the espresso machine, patented by Luigi Bezzera in 1901, introduced high-pressure brewing, producing a concentrated coffee with a rich crema. This innovation paved the way for the global espresso culture we know today.

The mid-20th century saw the rise of the electric drip coffee maker, which became a household staple. In 1954, the Wigomat, invented by Gottlob Widmann in Germany, became the first electrical drip brewer, offering convenience and consistency. This device featured an automatic drip system that heated water and evenly distributed it over the coffee grounds, ensuring a balanced extraction. The electric drip coffee maker's design evolved over the decades, incorporating timers, programmable settings, and thermal carafes.

In recent years, single-serve coffee makers have gained immense popularity. The introduction of the Keurig brewing system in the 1990s allowed consumers to brew one cup of coffee at a time using pre-packaged pods. This innovation catered to modern lifestyles, emphasizing convenience and variety. Similarly, advancements in technology have led to smart coffee makers that can be controlled via smartphone apps, offering customization and remote operation. The evolution of coffee makers reflects not only technological progress but also the changing preferences and lifestyles of coffee enthusiasts around the world.

Rough on Rats

Rough on Rats

Updated on August 15, 2023

Dr. Scott Cooper

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Dr. Cooper is an Adjunct Professor of History, and his research interests include social media's history on society and technology.

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Obituaries Were Once More Descriptive

The level of personal privacy and what today is considered morbid was absent in the late 1800s or early 1900s. When someone died, it was not uncommon for the newspapers to print the manner of death for the interested reader. The more spectacular the end, the more interest was garnered by the newspaper. A quick scan of newspaper obituaries from this era shows all manner of death. For example, the paper may list “John Smith, who jumped from a building” or “John Smith, who died jumping in front of a train.” In increasingly more cases from the 1890s, the obituary might read “John Smith, Rough on Rats” without explanation. Other than making an exciting punk rock band name, “Rough on Rats” does have a meaning that the reader would have understood during this time.

Tuesday May 14 1889 Suicide Obituary

• 14 May 1889 - SUICIDE BY TAKING "ROUGH ON RATS." - Trove
  An enquiry into the cause of the death of Duncan McCulloch, who died at the Adelaide Hospital on Sunday from taking " Rough on Rate," was held by Mr. Coroner Whittell at ...

Ephraim Wells

Explaining “Rough on Rats” as a manner of death began in the early 1870s. Selling his medicines and poisons retail from a storefront, Ephraim Wells barely broke even and considered bankruptcy. The storefront was not full of customers, and it was full of rats! Using chemicals, including arsenic, in his shop, he concocted a mixture to kill the rats overrunning his shop. 18972 In 1872, his wife observed the gruesome death rats experienced while working in the shop. Exclaiming to him in a joke that his new poison was rough on rats, Wells found the name for his new product, “Rough on Rats! Cleverly patenting the title, he closed the retail shop and started advertising his new product to be sold through the mail.

Dyspepsia

Source

Mother Swan’s Worm Syrup

Wells set out to create advertising for his new product and initially featured pictures of wide-eyed cats looking at the product with the caption, Our Occupation Gone! Within a year, Wells marketed “Rough on Rats” through imaginative advertising worldwide. “Rough on Rats” became so popular that Wells tried to capitalize on other products using the same catchy name. “Rough on Corns” and “Rough on Toothache” were two products Wells manufactured in Jersey City, New Jersey, along with “Skinny Men Health Renewer” and “Mother Swan’s Worm Syrup.” Although successful, Wells’ other products failed to rise to the success of “Rough on Rats.”

Worldwide Popularity

By the early 1900s, “Rough on Rats” was sold worldwide, with Wells spending over $70,000 a year on advertising. He expanded into the music publishing business and created a simple song for “Rough on Rats.” Jack London mentions “Rough on Rats” in “That Spot” and The Mutiny of the Elsinore. Wells expanded his advertising to state that “Rough on Rats” would kill any pest in the house, including bed bugs, roaches, and flies. Cheap and readily available, “Rough on Rats” was found on the shelves of even the poorest consumers.

Catchy Jingle

R-r-rats! Rats! Rats!

“Rough on Rats,”

Hang your dogs and drown your cats;

We give a plan for every man,

To clear his house with “Rough on Rats.”

Suicide by Rat Poison

“Rough on Rats” became a worldwide best-selling product. Unfortunately, unrest followed the success. The popularity of “Rough on Rats” created one drawback anywhere it was sold: besides the death of millions of rats around the world. By the early 1900s, “Rough on Rats” increasingly became the preferred method for suicides in the lower classes. Suicide deaths rose during the early 20th century, with poising the leading cause. Although no statistical data has been compiled, “Rough on Rats” was mentioned frequently in every newspaper across the globe during the early 20th century as a manner of death. In addition, “Rough on Rats” contributed to numerous accidental deaths. “Rough on Rats” increasingly became a means of murder worldwide. American slang in the early 1900s included “Rough on Rats” to mean someone in a challenging situation or down on his luck. After the death of Wells in 1913, “Rough on Rats” remained available until the 1950s.

From Rats to Syphilis

The popularity of arsenic rose through the late 1900s and eventually found its way into contaminating numerous food sources. Seafood, especially bivalves, were most susceptible to arsenic runoff. Farmers used arsenic in large quantities to rid crops of unwanted pests. Lumber companies used arsenic as a wood preservative in outdoor structures. During World War II, an arsenic derivative, Arsphenamine, was used to cure syphilis successfully. Arsenic production was eventually discontinued in the United States and is no longer used in domestic products, although it is still used in some industrial manufacturing processes.

“Rough on Rats” may no longer be on your local hardware store shelf or be part of American slang, but the lasting impact of “Rough on Rats” has increased over the previous decade with genealogists discovering the manner of death of distant relatives.

Salvarsan

• Early Solution | Science History Institute
  In the 19th century arsenic was often the poison of choice for murderers. In the early 20th century its image was redeemed when an arsenic derivative became the salvation of those suffering from syphilis.

Chewing Gum

The history of chewing gum dates back thousands of years, with evidence of ancient civilizations chewing various substances for enjoyment and health benefits. Here is a brief overview of the history of chewing gum:

Ancient Times:

- Early evidence of gum-like substances being chewed comes from ancient civilizations. The Greeks chewed mastic gum derived from the resin of the mastic tree, while the Mayans and Aztecs in Central America chewed chicle, a natural gum made from the sap of the sapodilla tree.

19th Century:

- Chewing gum, in its modern form, emerged in the 19th century. In 1848, John B. Curtis, a Maine entrepreneur, started producing and selling spruce gum derived from the resin of spruce trees. Spruce gum became famous as a chewing gum ingredient.

- In the 1860s, Mexican General Antonio López de Santa Anna introduced chicle to the United States as a potential rubber substitute. However, it did not find success as a rubber substitute but gained popularity as a chewing gum ingredient due to its pleasant taste and chewy texture.

- In 1871, Thomas Adams, a photographer, and inventor, was introduced to chicle by Santa Anna and started experimenting with it. He developed the first commercial chewing gum, "Adams New York Chewing Gum." Adams' company would later become one of the most significant gum manufacturers in the United States.

Late 19th to Early 20th Century:

- Chewing gum production expanded rapidly in the late 19th and early 20th centuries. Various flavors, including spearmint and wintergreen, were introduced to enhance the taste. Companies like Wrigley, Beech-Nut, and Dentyne became well-known names in the gum industry.

- In 1891, William Wrigley Jr., who initially sold baking powder, began offering chewing gum as a free bonus with his baking powder. The gum's popularity grew, and Wrigley shifted his focus to chewing gum production, eventually establishing the Wrigley Company, one of the leading global gum manufacturers.

- As the industry evolved, gum formulations improved. Initially, gum bases were made from natural substances like chicle, but synthetic gum bases were developed in the early 20th century, providing greater consistency and durability.

Mid-20th Century to Present:

- The mid-20th century brought advancements in gum packaging and marketing. The introduction of sugar-free and breath-freshening gums expanded the market further. Chewing gum became associated with oral hygiene and fresh breath.

- Today, various chewing gum flavors, shapes, and brands are available worldwide. Chewing gum is produced using synthetic gum bases, sweeteners, flavors, and other ingredients. Millions of people enjoy it for various reasons, including oral care, stress relief, and breath freshening.

Overall, the history of chewing gum has seen it evolve from natural resins to synthetic formulations, becoming a popular and widely consumed product enjoyed by people of all ages.

First Bottled H2O

The first bottled water can be traced back to ancient civilizations, where people collected and stored water in containers made from animal skins, gourds, or other natural materials. However, the concept of commercially packaged and distributed bottled water as we know it today emerged much later.

The first documented instance of bottled water being sold on a large scale dates back to the 17th century in the small town of Jackson's Spa in England. Bottled water from a natural spring was sold for its perceived health benefits and was popular among the wealthy elite who visited the spa.

In the 19th century, the demand for bottled water increased as public concerns grew over the safety and quality of drinking water in cities. Companies began to bottle and sell water from natural springs as a safer alternative. The first commercially successful bottled water brand was Saratoga Springs, established in Saratoga, New York, in 1872.

However, the widespread consumption of bottled water took off in the late 20th century, driven by advancements in plastic technology and growing consumer interest in health and convenience. Bottled water became widely available in various sizes and types, including purified, mineral, and flavored water.

Today, bottled water is a multi-billion dollar industry and is consumed globally. However, it is worth noting that the environmental impact of plastic waste from single-use water bottles has raised concerns, leading to increased efforts in promoting reusable alternatives and improving recycling infrastructure.

History of Canned Food

The history of canned food dates back to the late 18th century. Here's a brief overview of the development and evolution of canned food:

1. Early Preservation Techniques: Prior to the invention of canning, various methods were used to preserve food, such as drying, salting, smoking, and fermenting. While these methods were effective to some extent, they often altered the taste and nutritional value of the food.

2. Nicolas Appert and the Birth of Canning: The process of canning was pioneered by a French chef and confectioner named Nicolas Appert. In 1795, he discovered that by sealing food in airtight glass jars and heating them, he could prevent spoilage and prolong their shelf life. Appert's method, known as appertization, involved boiling food in the jars and sealing them with cork and wax.

3. Peter Durand and the Tin Can: In 1810, a British merchant named Peter Durand received a patent from the British government for the preservation of food in tin-plated iron cans. Durand's invention replaced glass jars with tin cans, which were more durable and less breakable than glass. This marked the birth of the modern-day concept of canning.

4. Early Challenges and Improvements: Initially, the canning process faced several challenges. The early cans were sealed with lead, which caused health concerns. However, in the 1840s, the process of using soldered caps made of tin and lead was replaced with safer materials such as tin and later steel.

5. Commercialization and Expansion: Canned food began to gain popularity in the mid-19th century as the technology improved. Commercial canneries started to emerge, and the availability of canned food increased. The canning industry expanded rapidly, and canned goods were exported worldwide.

6. Role in Military and Exploration: Canned food played a significant role in military campaigns and exploration expeditions during the 19th and early 20th centuries. It provided a reliable source of food for soldiers, sailors, and explorers, allowing for longer journeys and easier logistics.

7. Technological Advancements: Over time, advancements in canning technology made the process more efficient and improved the quality of canned food. The development of vacuum sealing and better canning machinery helped to preserve the taste, texture, and nutritional value of the food.

8. Varieties and Convenience: The range of canned food expanded to include various fruits, vegetables, meats, fish, soups, and more. This allowed for a wide variety of options for consumers and made it more convenient to have access to food regardless of the season or location.

Today, canned food is a staple in many households worldwide. It continues to be a reliable and convenient way to store and consume food, offering long shelf life, nutritional value, and convenience in various situations, including emergencies, outdoor activities, and everyday cooking.

WWI Rations

During World War I, rations were the primary food source for soldiers in the trenches. The rations provided to soldiers varied depending on the country and the availability of resources. Here are some general examples of World War I rations:

1. British Rations: The British soldiers were given "Bully Beef" (canned corned beef), "Maconochie" (canned stew), hardtack biscuits, tea, sugar, salt, and bacon. They also received items like cheese, jam, and condensed milk when available. Vegetables were scarce, but soldiers sometimes received tinned or dried vegetables like onions and potatoes.

2. American Rations: American soldiers were provided with similar items to the British, including canned meat (such as corned beef and ham), hard bread or "hardtack," canned vegetables, coffee, sugar, salt, and sometimes chocolate and cigarettes.

3. French Rations: French soldiers received various items, including canned meat (like beef or mutton), biscuits, coffee, sugar, salt, and tobacco. They also received wine as part of their rations.

4. German Rations: German soldiers' rations typically included canned meat (such as sausages and corned beef), bread, margarine, coffee, sugar, and salt. They sometimes received canned vegetables, dried fruits, and cheese.

It's important to note that these rations were often monotonous and lacked variety. The quality and availability of rations also deteriorated as the war progressed and supply lines were strained. Soldiers often had to rely on these basic rations for sustenance, supplemented by occasional foraging or trading with locals.

TV Dinner Origins

The history of TV dinners dates back to the mid-20th century, and they have become an iconic part of American food culture. Here's a brief overview of the history of TV dinners:

1. Invention of the TV Dinner: The TV dinner concept was first introduced by the American food company Swanson in 1953. The story goes that Swanson had a surplus of frozen turkeys after Thanksgiving and needed to find a way to sell them. Inspired by compartmentalized aluminum trays used for serving meals on airplanes, they developed the idea of pre-packaging a complete meal in a single tray.

2. Introduction of the TV Dinner: On September 10, 1953, Swanson introduced the first TV dinner, called the "TV Brand Frozen Dinner." Each meal consisted of turkey, cornbread dressing, peas, and sweet potatoes, packaged in a segmented aluminum tray. It was designed to be heated in the oven and ready to eat in about 25 minutes.

3. Popularity and Evolution: The TV dinner quickly gained popularity, especially among busy families and individuals who wanted a convenient and quick meal option. Over the years, Swanson and other food companies expanded their TV dinner offerings to include a variety of meals, such as fried chicken, meatloaf, Salisbury steak, and spaghetti.

4. Changes in Packaging: In the 1960s and 1970s, aluminum trays were replaced with microwave-safe plastic trays, making it easier to heat the meals. The introduction of microwave ovens in households further contributed to the convenience of TV dinners.

5. Diversification and Healthier Options: In response to changing consumer preferences and demands for healthier food options, TV dinners started to offer a wider variety of meals, including vegetarian, low-calorie, and ethnic cuisines. Companies began focusing on using higher-quality ingredients and reducing preservatives and artificial additives.

6. Expansion of the Market: TV dinners expanded beyond the United States, gaining popularity in other countries as well. Different regions and cultures adapted the concept, creating their own versions of pre-packaged, ready-to-eat meals.

7. Contemporary TV Dinners: Today, TV dinners continue to be a convenient meal option for many people. With advancements in food technology, there are now a variety of choices, including organic, gluten-free, and plant-based options. Additionally, many companies have focused on improving the taste, quality, and nutritional value of TV dinners.

While the term "TV dinner" was initially coined because people often ate these meals while watching television, they are now enjoyed in various settings, including as quick meals at home or in the workplace.