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18TH Century Brass Kettle - 1/2 Gallon, Tin Lined

5566-004-000
$44.10

Normally: $49.00

18TH Century Brass Kettle - 1/2 Gallon, Tin Lined
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18TH Century Brass Kettle - 1/2 Gallon, Tin Lined

(7.5" x 4.5")

Product No. 5566-004-000

$44.10

Normally: $49.00


Save 10% on Crow Calls Specials Through 10/31/2024

In Stock

Product Details

These 1/2 Gallon, Tin Lined 18TH Century Brass Kettle were introduced to the trade as early as the mid 1600s and in use up through the 19th century, these old style brass kettles were widely popular items, especially with the Indian trade. Made of solid brass with folded and riveted brass ears and an iron bail, our 18TH Century Brass Kettle are exact replicas produced using the spinning method, just like the originals. Featuring straighter sides than later style kettles or buckets, Crazy Crow Trading Post's are authentic items for your period camp or home and are tin-lined for food safety. Great for everything from water buckets to cookware!

Cleaning Instructons: Scroll past 'Related Items' below.

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CLEANING A BRASS KETTLE (excerpt from Brass Kettles and their Care© [1]

A brass, bell-metal, or copper kettle should always be cleaned immediately after using. Even when not used, it will require occasional cleaning; otherwise it will collect rust or verdigrease, which is a strong poison.

(1850 instructions - DO NOT USE) To clean it properly, after washing it out with a cloth and warm water, put into the kettle a large tea-cupful of vinegar and a large tea-spoonful of salt and hang it over the fire. Let it get quite warm; and then take it off, dip in a clean rag, and wash the whole inside of the kettle thoroughly with the salt and vinegar; after which, wash it well with warm water. Next, take wood ashes and clean rags, and scour it well. Afterwards, wash it with hot-soap-suds, and finish, by rinsing it with cold water, and wiping it with a dry cloth, both inside and out. These kettles should be kept always clean, that they may be ready for use at any time they are wanted. So also should every vessel of brass or copper. (2)

(1886 Update by Better Housekeeping - USE THIS) Between Eliza Leslie's account published in 1850, still carrying over from earlier times, and one from some 36 years later the reader will notice the difference of opinion. It is a great mistake to use vinegar and salt in cleaning a brass kettle, as the corrosion of the acid turns it black as soon as set aside. The best cleansing medium is a flannel cloth wet in hot suds; rub this with soap (soft if you have it), and plunge into wood ashes; with this scour briskly your brass which, like all metals, will take a high polish more readily if warm. Ashes taken warm from the fire are also more effective. After scouring, wash quickly in warm suds and wipe thoroughly dry before putting away. With this care a brass kettle may be used daily, even in a damp climate, for boiling vegetables…and without anything more than a "rub-over" with ashes every day or two, present a shining yellow face the year in and year out. (3)

1. Brass Kettles and their Care© - Posted by thehistoricfoodie in 18th century cookware, 19th century food, open hearth cooking, January 10, 2012.
2. Leslie, Eliza. Miss Leslie's Lady's House-book; a Manual of Domestic Economy. 1850. Philadelphia.
3. Good Housekeeping. Jan. 9, 1886. NY.

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