Hearth Cooking … Andirons

The Hearth.

In Alabama for the past week we have been enjoying temperatures peaking near the 70 mark.   It has been exciting  to sneak a  peak through the mulch looking for my old friends returning  to my garden.  And as much as I enjoy my infamous wood burning heater it has been  a relief to let the fire go out.  Feeding a continuous fire is hard work although rewarding.  .  I  k n o w !! This is still  February and  more times than not  my  crocus heads find themselves buckling in an unexpected snow.  But still this spring break  has been  great fun.

Letting the fire go out was not a smart move in Early America. The  ceramic head match was  a luxury afforded only by the more  fortunate and not prevalent until the second half of the  1800.  The fire in the hearth was important 24/7 regardless of the ambient temps.  The hearth of course  important for preparing daily meals  for the hard working families and don’t underestimate the welcomed  light source the fire provided.  These have been my thoughts as I study the recently acquired andirons that Charles added to Noordermeer’s inventory.

note top basket and inside curl.

These are the best andirons I have had in my inventory in a good while.   Look at the multi-functions.  On the inside of the vertical surface of these andirons you can see a curl that would hold a skewer serving as a rotisserie for a good size piece of meat for dinner.  Now notice the  well formed basket top.   This basket was often used to  hold a warming dish for sauces and whatever. The basket was also convenient  in holding a  light source when a roaring fire was not in best interest ,  i.e.    a  spring day in Alabama.  Nice iron always a cool addition to a collectors fireplace.


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