54

Every farm had a toilette behind of the house. Pages from the mail order catalogue was the toilette tissue of the era! The tissue paper that was wrapped around the store bought fruit was used as toilette paper to everyone's relief while it lasted. In winter one might find a chemical toilet in the cellar or a small room set aside for it.

55

Harvesting Crew
1920's
Saskatchewan, Canada

Credits:
Assiniboia Museum

56

FALL:
In the late summer or early fall was the busiest time of the year for farm women. There would be threshing crews to feed. Many meals had to be prepared and lunches to bring to the men folk in the field in mid afternoon. Once one meal was finished another was immediately underway.

57

Stove Pipe
1920's
Saskatchewan, Canada

Credits:
Assiniboia Museum

58

After harvest, the fall was the time to prepare for winter. Cleaning stove pipes was important to have a safe and functional stove/furnace for winter.

59

Large Saurkraut Making Items
1920's
Saskatchewan, Canada

Credits:
Assiniboia Museum

60

The activity of putting down sauerkraut in a large quantity was a huge undertaking. This is the cabbage shredder, the crock in which the cabbage was kept and the mallet to force the liquid out of shredded cabbage.

61

Shredding Cabbage for Saurkraut
1920's
Saskatchewan, Canada

Credits:
Assiniboia Museum

62

This would be sauerkraut equipment for a smaller quantity.

63

Sausage Stuffer
1920's
Saskatchewan, Canada

Credits:
Assiniboia Museum

64

Sausages were made with the homemaker's special recipe that might involve meat from a hunt. In the 1895 Montgomery Ward catalogue it sold for $2.40. It was called "Sausage stuffer, fruit and lard press combined".

65

Sausage Stuffer
1920's
Saskatchewan, Canada

Credits:
Assiniboia Museum

66

This is another type of sausage stuffer but likely used for a smaller quantity of meat.

67

Egg Preserving
1920's
Saskatchewan, Canada

Credits:
Assiniboia Museum