View allAll Photos Tagged c1919
A look around the Staffordshire village of Shenstone, south of Lichfield.
Shenstone War Memorial at Pinfold Hill.
Grade II Listed
Summary
A First World War memorial, erected c1919, with Second World War additions.
Description
First World War memorial, erected c 1919, with Second World War additions.
MATERIALS: rock-faced granite.
PLAN: square on plan.
DETAILS: the memorial faces south-west and takes the form of a plain obelisk standing upon a single step base of late-C20 block paving with sandstone kerb stones. The base supports a two-step plinth upon which stands a pedestal which tapers in square section to a moulded capstone. The south-west face of the pedestal contains the First World War dedication in the form of a bronze plaque inscribed: 'OUR GLORIOUS DEAD / 1914-1919 / [names]. Standing on the capstone is a tall shaft which tapers in square section to a pyramidal top. The south-west face of the shaft contains a bronze laurel wreath in relief. Below this is the Second World War dedication which comprises a bronze plaque inscribed: 'OUR GLORIOUS / DEAD / 1939-1945 / [names].
This List entry has been amended to add the source for War Memorials Online. This source was not used in the compilation of this List entry but is added here as a guide for further reading, 19 January 2017.
History
The aftermath of the First World War saw the biggest single wave of public commemoration ever with tens of thousands of memorials erected across England. One such memorial was erected at Shenstone to commemorate the 24 men of the parish who died during the conflict. Following the Second World War a second dedicatory inscription was added to commemorate the seven local men and one woman who died during this conflict.
Reasons for Listing
Shenstone war memorial, a First World War memorial, erected circa 1919, with Second World War additions, is listed at Grade II for the following principal reasons:
* Historic interest: as an eloquent witness to the tragic impact of a world events on this community, and the sacrifices it has made in the conflicts of the C20;
* Design: as an accomplished and well-realised war memorial which takes the form of a granite obelisk.
Cooper Room behind.
Stained glass by Paul Woodroffe in the south transept c1919, a memorial to parishoners who died in the First World War.
en.wikipedia.org/wiki/Paul_Woodroffe
The church of the Holy Name in Manchester is one of the grandest Catholic parish churches in the country, a vast building considered to be one of the best works of architect Joseph Hansom and built 1869-71. The tower is a particularly distinctive landmark, it initially remained unfinished for some decades until the upper stage was added by Adrian Gilbert Scott in 1928, a remarkable design that evokes his brother's work in Liverpool. The interior of the church is hugely impressive, a vast open space under a vaulted ceiling and richly adorned throughout.
en.wikipedia.org/wiki/Church_of_the_Holy_Name_of_Jesus,_M...
War memorial window in the north aisle by Burlison & Grylls, c1919.
All Saints church in Kimcote sits in an elevated position by the roadside in the heart of the village. Most of the building is of 13th - 14th century date, the chancel being the earliest part with the nave, north aisle and sturdy west tower the result of slightly later modifications including the addition of the clerestorey (probably 15th century, contemporary with the nave roof within and perhaps the oddly recessed parapet of the tower, though this may also be the result of later rebuilding after the fall of its spire).
Within the church the hand of Victorian restorers is more evident, particularly in the furnishings and glass, though the medieval nave roof is handsome enough and the font is an intriguingly archaic piece of Gothic Survival dating from 1654. The most memorable features here are the windows, there are good windows by Kempe and Burlison & Grylls but best of all is the Arts & Crafts glass by Theodora Salusbury on the south side of the chancel.
Kimcote church is likely to be found locked outside of services but is worth getting inside if possible, especially if like me you admire good glass. Our visit was naturally on a Ride & Stride day / Heritage weekend in September (best day to explore this diocese's churches) though this also coincided with a prayer group meeting in the chancel which placed some limits on photography, but we were grateful to the people involved who were very accommodating in letting us explore and view the glass there.
For more detail on the church see the Leicestershire Churches site below:-
Base Hospital, Camp Dodge, Iowa
c1919.
1 photographic print : gelatin silver ; 15 x 58 in.
Notes:
Title transcribed from item.
On front: "Copyright 1918 by Verne O. Williams Photographic Co., Kansas City, Mo."
Photo no. 92.
Copyright deposit, Verne O. Williams Photographic Co., May 8, 1919 (DLC/PP-1919:45950).
Subjects:
United States.--Army--Facilities.
World War, 1914-1918--Medical aspects.
Military camps.
Barracks.
Hospitals.
Camp Dodge (Ia.)
United States--Iowa.
Format: Panoramic photographs.
Gelatin silver prints.
Rights Info: No known restrictions on publication. No renewal found in Copyright Office.
Repository: Library of Congress, Prints and Photographs Division, Washington, D.C. 20540 USA, hdl.loc.gov/loc.pnp/pp.print
Part Of: Panoramic photographs (Library of Congress) (DLC) 93845487
More information about the Panoramic Photographs Collection is available at hdl.loc.gov/loc.pnp/pp.pan
Persistent URL: hdl.loc.gov/loc.pnp/pan.6a34248
Call Number: PAN US MILITARY - Camps no. 20
Omnibus outside Watts Stores, on the corner of Station Road at Potter Heigham c1919. A fantastic photograph!
Posed against the newspaper headline on the board in front of the shop which reads "Another Fatal Omnibus Accident"
In service on the New Haven after WW I. Taken after shopping and going to MEC. Built ALCO-Schenectady, 1919 (cons. no. 60935) C.E. Fisher photo.
Digital image made from photograph in Boston & Maine Railroad Historical Society Archives. Cat. No. 2021.49.1. Gift of Chicago & North Western Historical Society. Copyright Boston & Maine Railroad Historical Society, Inc. Learn more about the B&MRRHS at www.bmrrhs.org. Photo 2959
Stained glass by Paul Woodroffe in the south transept c1919, a memorial to parishoners who died in the First World War.
en.wikipedia.org/wiki/Paul_Woodroffe
The church of the Holy Name in Manchester is one of the grandest Catholic parish churches in the country, a vast building considered to be one of the best works of architect Joseph Hansom and built 1869-71. The tower is a particularly distinctive landmark, it initially remained unfinished for some decades until the upper stage was added by Adrian Gilbert Scott in 1928, a remarkable design that evokes his brother's work in Liverpool. The interior of the church is hugely impressive, a vast open space under a vaulted ceiling and richly adorned throughout.
en.wikipedia.org/wiki/Church_of_the_Holy_Name_of_Jesus,_M...
War memorial window in the north aisle by Burlison & Grylls, c1919.
All Saints church in Kimcote sits in an elevated position by the roadside in the heart of the village. Most of the building is of 13th - 14th century date, the chancel being the earliest part with the nave, north aisle and sturdy west tower the result of slightly later modifications including the addition of the clerestorey (probably 15th century, contemporary with the nave roof within and perhaps the oddly recessed parapet of the tower, though this may also be the result of later rebuilding after the fall of its spire).
Within the church the hand of Victorian restorers is more evident, particularly in the furnishings and glass, though the medieval nave roof is handsome enough and the font is an intriguingly archaic piece of Gothic Survival dating from 1654. The most memorable features here are the windows, there are good windows by Kempe and Burlison & Grylls but best of all is the Arts & Crafts glass by Theodora Salusbury on the south side of the chancel.
Kimcote church is likely to be found locked outside of services but is worth getting inside if possible, especially if like me you admire good glass. Our visit was naturally on a Ride & Stride day / Heritage weekend in September (best day to explore this diocese's churches) though this also coincided with a prayer group meeting in the chancel which placed some limits on photography, but we were grateful to the people involved who were very accommodating in letting us explore and view the glass there.
For more detail on the church see the Leicestershire Churches site below:-
George Hyslop became the professor of Farm Crops in 1929 and served the department until 1943. Hyslop helped form the basis for fiber flax, hops, and grass seed industries in Oregon. The George R. Hyslop Memorial Funds was created in his memory.
Extension Bulletin Illustrations Photograph Collection (P 020)
c1919
P020_841
The advised diet for Queenslanders who had succumbed to the Spanish Influenza in 1919. The diet was simple, with a focus on soft foods (and a great deal of boiling in terms of preparation).
You can view the complete record over on Archive Search
Queensland State Archives, Digital Image ID 23550
---
Recipes for Invalid Cookery
suitable for Influenza Patients.
DIET.
FIRST STAGE (When the temperature of the patient is over 102 degrees.)
Milk. Beef Tea made by long process. Barley Water may be added to the milk.
In cases of vomiting, milk should be pre-digested (peptonised).
Feed patients every 2 hours.
Total quantity every 24 hours—2 pints milk and 1 pint beef tea.
SECOND STAGE (see pages 7-10). When the temperature of the patient is between 100 and 102 degrees.) Eggs—boiled or poached. Egg Flip. Custard. Bread and Milk, Chicken or Mutton Broth. Bread and Butter. Jelly Crystals. Tea or Cocoa.
THIRD (OR CONVALESCENT) STAGE (see pages 11-14).
(When the temperature of the patient is below 100 degrees, or as normal.)
Steamed Fish. Stewed Tripe. Stewed Mutton Chop. Chicken. Mashed Potatoes. Baked Apples. Puddings—Rice, Sago, Tapioca.
FIRST STAGE.
PEPTONISED MILK. Materials.— pint milk, pint water, half-tube peptonising powder.
Mode.-Put milk and water into an enamelled saucepan. Bring to blood heat. Put the peptonising powder into a jug. Pour warm milk and water into the jug. Cover the jug and let it stand in a warm place for 20 minutes. Then pour mixture into a saucepan and bring to boiling point quickly. Pure milk, instead of milk and water, may be used for patients strong enough to digest it.
BEEF TEA-BY LONG PROCESS. Materials.—1 lb. lean juicy beef (rump is best); 1 pint very cold water; half-teaspoonful salt.
Mode.—Wipe meat with damp cloth to make sure meat is clean. Remove every particle of skin and fat. Place on board; with a sharp knife scrape or shred across the grain as fine as possible—the more finely it is shredded the more juice you will extract. Weigh, allowing pint of water to the pound. Put into a thick jug or jar. Add water. Separate well with a fork. Cover with a double piece of white greased paper; tie down. The grease on the paper makes it non-porous and prevents the strength escaping. Allow the beef tea to stand for half an hour at least before cooking The cold water helps to draw the juices out. Stir again before commencing to cook.
Stand in a saucepan containing cold water sufficient to reach tree parts up the jug or basin. Put the lid on saucepan.
Allow the water to simmer around it for three hours, replacing it as it boils away. Strain; add salt. Remove fat by passing a piece of clean white blotting paper over the top. Serve hot. This may be cooked in a jar standing in a dish of water in the oven. It will take four hours in an oven. The contents of jug or jar must be kept below simmering point, otherwise the tea will be spoiled. As the meat cakes by the long process, in order to extract all juice it is sometimes better to lift the paper and separate the cake once or twice with a fork while cooking.
BARLEY WATER DECOCTION.
A LIQUID FOOD.
Materials.—1 oz. pearl barley, 1 quart cold water, the thinly pared rind of half a small lemon, juice of one lemon (if allowed), sugar to taste.
Mode.—Put barley in saucepan and cover with cold water. Boil two minutes, then strain. Return barley to saucepan; add the water; simmer gently for half an hour. Add rind and continue simmering for half an hour longer. Strain; add lemon juice and sugar. When cold, use as required. Barley water can be made without the lemon and with milk added to it after straining. It is a nourishing drink. The barley for both recipes may be used a second time with more water added to it, and this is even better.
BARLEY WATER INFUSION.
Material.—2 oz. pearl barley, four lumps of sugar, thinly pared rind of half a small lemon, 1 pint boiling
water.
Mode.-Cover the barley with cold water; boil two minutes; strain. Place the barley, sugar, and lemon rind in a jug; pour in the boiling water and cover closely. When cold, strain and use. This forms a nutritious and palatable drink, and it is also largely used to dilute milk, thus making it easier of digestion.
SECOND STAGE.
INVALID METHOD OF BOILED EGG.
Method.-Place egg in saucepan of boiling water, put lid on, and remove the saucepan off the fire. Allow to stand exactly seven minutes.
POACHED EGG.
Method.—One egg, one pinch salt, a few drops of vinegar or lemon juice, a round of buttered toast, and boiling water.
Break the egg into a small cup or basin, being careful to keep the yolk whole.
Half-fill a small saucepan with water and put on the fire to boil. Add salt and vinegar, which helps to keep the white of egg a good colour. When the water is gently simmering, slip the egg carefully into it. Let it cook three minutes until the white is set without being hard. Lift it out with a small fish-slice. Rest on towel to drain. Trim off any ragged edges. Place it neatly on buttered toast. Garnish with a sprig of parsley and serve at once. In place of butter a little boiled milk is poured over the toast, and sometimes a little hot cream is poured over the egg.
EGG FLIP.
Method.-Break an egg into a basin with a teaspoonful of castor sugar. Add a drop of vanilla, or (if allowed) one teaspoonful of brandy or whisky; then add slowly a teacup of hot or cold milk as is necessary.
STEAMED EGG.
Method.-Grease a cup; drop fresh egg into it; cover with greased paper; stand in saucepan of simmering water until about three minutes or until just set. Lift out on to a slice of buttered toast. Sprinkle with salt.
BOILED CUSTARD.
Method.-Yolks of two eggs, pint milk, one heaped teaspoonful of sugar, quarter-teaspoonful of vanilla. Beat yolks of eggs and sugar together. Heat the milk and add slowly to eggs and sugar. Pour into a jug and stand in a saucepan of boiling water. Stir the custard until it coats the back of the spoon. Take out immediately. Add the flavouring of vanilla, and pour into a cold jug. Serve in custard glass.
CRUMB BREAD AND MILK.
Method.-Two heaped tablespoonfuls of white bread, one teaspoonful of sugar, tablespoonful of boiling water,
pint milk, pinch of salt. Put crumbs into saucepan; add sugar, salt, and boiling water. Add milk. Bring to the boil. Serve hot.
To make a change, the bread may be cut into small cubes, white or malted bread being used or hot buttered toast.
At this stage thin slices of bread and butter may be served with liquid foods.
CHICKEN BROTH.
Method.-One chicken; one teaspoonful salt; 3 pints water; one dessertspoonful arrowroot.
Draw and singe a chicken. Thoroughly cleanse.
The inferior parts will do for making the broth. The breast may be cut off and reserved for steaming. Cut the rest of the chicken into joints first. Then cut all meat from the bones into small pieces. Chop the bones and wash any part that is not quite clean. Remove any fat, but use the skin.
Wash the neck; let it soak in cold water to cleanse. Open the gizzard; clean and wash thoroughly. Carefully remove the gall-bag from liver; wash liver and heart; soak feet in boiling water and scrape well. Take a deep saucepan; put in prepared chicken with gizzard, feet, &c. Add teaspoonful of salt and just cover with cold water. Put the lid on, and bring slowly to the boil. Remove all scum thoroughly. Allow to simmer very gently four to five hours to extract all goodness from meat and bones; strain. Remove fat. Serve as it is, or slightly thickened with a little arrowroot or cornflour blended and added to the broth, which must then be brought to the boil again.
MUTTON BROTH.
Method.-1 lb. neck or knuckle of mutton ; 2 pints cold water; half an onion; one dessertspoonful rice; one teaspoonful salt; pinch of pepper.
Wash and cut up mutton; put it into a saucepan; cover with cold water ; bring to boiling point; simmer for two hours. Remove fat; add washed rice, onion, salt, and pepper; simmer for an hour; pass through a sieve; serve.
JELLY FROM JELLY CRYSTALS.
Method.-One packet jelly crystals; pint boiling water; one tablespoonful of port or sherry.
Place crystals into a basin and thoroughly dissolve with boiling water. When nearly cool add wine; pour into small moulds to set.
Tea or cocoa may be given at this stage, and may be made with boiling milk.
Third (or Convalescent) Stage.
STEAMED FISH.
Materials.—One whiting, teaspoonful of butter, quarter of lemon, pinch of salt.
Mode.—Remove all bone from fish; wash quickly in salt and water; lay fish on greased tin plate; sprinkle with salt and a little lemon juice. Cover with another greased plate and stand on a saucepan of boiling water. Cook from ten to fifteen minutes. The fish must be milk white in appearance when finished. Serve with a little butter or white sauce.
STEWED TRIPE.
Materials.- lb. tripe; one tablespoonful butter; one tablespoonful flour; } pint milk; one onion; salt; parsley.
Mode.Put tripe into a saucepan with cold water; bring to boiling point; strain off water; scrape tripe; put it into saucepan with cold water to well cover; add chopped onion. Simmer for four to six hours. Remove from water; cut into dice-shaped pieces, and reheat in white or parsley sauce; flavour with salt.
WHITE SAUCE. Melt dessert spoonful of butter in a saucepan. Take off fire and stir in one dessertspoonful of flour, using wooden spoon; then add half-cup of milk and half-cup of water; stir well until it boils; season with salt. If desired, add a teaspoonful of finely chopped parsley.
STEWED CHOPS.
Materials.—Two chops, slice of onion, pepper and salt, half-cup milk, one teaspoonful of flour, one cup of boiling water.
Method.--Remove fat from chops; trim neatly; put into saucepan with slice of onion finely minced, cup of boiling water, and half-cup of milk. Allow to simmer very gently for one hour; add pepper and salt; simmer gently one and a half hours longer. Lift chops on to hot dish; remove all fat from liquor by passing paper over surface; add flour blended with a little water; stir until it boils. Strain over chops.
STEAMED CHICKEN.
Materials.-Half a chicken, to be sprinkled with salt and a few drops of lemon juice; half a cup milk; one teaspoonful flour.
Method.—Wrap in a greased paper; place in a dish; stand in a steamer over a saucepan of boiling water; steam until tender (about one hour). Strain liquor in which it was cooked ; remove fat; add half a cup of milk ; thicken by adding a teaspoonful of blended flour; stir till it boils. If a steamer is not available, cook by stewing; same recipe as stewed chops.
MASHED POTATOES.
Materials. Two potatoes, two cups water, half teaspoonful salt, two tablespoonsfuls of boiling milk, one teaspoonful butter.
Method.-Scrub and wash potatoes; peel thinly, or, better still, cook in their jackets; place in cold water with salt; bring slowly to the boil; allow to cook slowly for about forty minutes. When just tender, drain dry by placing cloth on top of them to absorb steam, then mash free from any lumps. Add a pinch of salt and the hot milk with the butter melted in it. Beat with the back of a wooden spoon for two minutes. Serve made rough on outside with a fork.
BAKED APPLES.
Materials.-Two apples, one dessertspoonful of sugar, one teaspoonful butter, two cloves.
Method.-Wash apples; core and score with a sharp knife right round the skin of the apples twice. This prevents the apple breaking whilst cooking. Fill the centre with butter and sugar and a clove on top. Stand on a greased tin; pour round one tablespoonful of water; cover with a greased sheet of paper; bake slowly, until tender. Serve with a little sugar sprinkled over it.
PUDDINGS-RICE, SAGO, OR TAPIOCA CUSTARDS.
Materials.—One tablespoonful of grain, one dessertspoonful of sugar, quarter teaspoonful vanilla, one egg, one cup of milk, one nutmeg, half teaspoonful butter.
Mode.—Well wash grain and place it in a saucepan with the milk; stir over the fire until it boils; allow to boil five minutes. Remove from fire, add sugar, butter, vanilla, and a well-beaten egg very slowly. Pour into a greased pie-dish; grate a little nutmeg over the top; stand in a dish of water; bake in a very slow oven from forty minutes to one hour.
The Australian Paper Mills Co. (APM) was established in 1895, originally located on the site of what is now Southbank. The company expanded, with its main mills in Melbourne and Geelong. In August 1918 land for a new board mill was purchased in Fairfield, comprising 23 acres (9.3 hectares), which had the advantages of river frontage and proximity to the railway line.2 The site, previously a part of the Woodlands Estate, cost £14,800. Construction on the building began in 1919, taking two years and using 1,200,000 bricks.-5 The building was opened by the Chief Justice of Victoria, Sir William Irvine, on 31 August 1921..
The General Manager of APM, Robert Gray, travelled to America to purchase equipment for the new factory, which was able to manufacture paperboard of 244cm in width at a speed of 150 feet (460 metres) a minute. The completed factory manufactured container board, ticket board, manila, chip board and varieties of woodpulp board.4.
The Boiler House—built to contain boilers and turbines—was constructed in 1954. The building was designed by Mussen, Mackay & Potter: Mackay was the architect, whilst Mussen and Potter were the engineers. Norman Mussen was the son of Gerald Mussen, a financial journalist and a consultant to Amalgamated Zinc (De Bavays) Ltd (AZ Ltd), who was involved in APM's moves to establish eucalyptus plantations for pulp in Tasmania in the 1930s..
The curtain walling cladding the five-storey building is one of the earliest examples of the technique known in Victoria. The earliest buildings incorporating curtain walling were the Cheseborough building in Clayton (Hugh Peck & Associates; 1953), which had a curtain walled staircase; the Shell Refinery, Corio (Buchan Laird & Buchan; 1953), which had a two-storey curtain wall; Wilson Hall at the University of Melbourne (Bates Smart & McCutcheon; 1953); the administration block for Kirstall-Repco at Clayton (Hassell & McConnell; 1954); and the Coring Implements factory (Frank Heath; 1954)..
.
Significance.
The Australian Paper Mills Boiler House is of state technological and architectural significance..
The building employs one of earliest known examples of curtain walling in Melbourne, and is distinguished by the extent of the curtain walling, which is equivalent in height to a four or five storey building.
Postcard showing a woman possibly called 'Ellen'.
Addressed to: 'Eldare Ivar Svensson, s/s Boden, c/o Westergaard och Co, Philadelphia P.A., USA'.
Text: 'Härmed lyckönskan på namnsdagen av Ellen'.
Poststämplat i Asarum 1920.
Front cover for special public resource for the feeding and care of family members who have succumbed to the Spanish Influenza.
While the pandemic caused chaos in Queensland in 1918 and 1919, its impact wound up being relatively minimal compared to the rest of Australia, and the world.
You can view the complete record over on Archive Search
Queensland State Archives, Digital Image ID 23550
---
Recipes for Invalid Cookery
suitable for Influenza Patients.
DIET.
FIRST STAGE (When the temperature of the patient is over 102 degrees.)
Milk. Beef Tea made by long process. Barley Water may be added to the milk.
In cases of vomiting, milk should be pre-digested (peptonised).
Feed patients every 2 hours.
Total quantity every 24 hours—2 pints milk and 1 pint beef tea.
SECOND STAGE (see pages 7-10). When the temperature of the patient is between 100 and 102 degrees.) Eggs—boiled or poached. Egg Flip. Custard. Bread and Milk, Chicken or Mutton Broth. Bread and Butter. Jelly Crystals. Tea or Cocoa.
THIRD (OR CONVALESCENT) STAGE (see pages 11-14).
(When the temperature of the patient is below 100 degrees, or as normal.)
Steamed Fish. Stewed Tripe. Stewed Mutton Chop. Chicken. Mashed Potatoes. Baked Apples. Puddings—Rice, Sago, Tapioca.
FIRST STAGE.
PEPTONISED MILK. Materials.— pint milk, pint water, half-tube peptonising powder.
Mode.-Put milk and water into an enamelled saucepan. Bring to blood heat. Put the peptonising powder into a jug. Pour warm milk and water into the jug. Cover the jug and let it stand in a warm place for 20 minutes. Then pour mixture into a saucepan and bring to boiling point quickly. Pure milk, instead of milk and water, may be used for patients strong enough to digest it.
BEEF TEA-BY LONG PROCESS. Materials.—1 lb. lean juicy beef (rump is best); 1 pint very cold water; half-teaspoonful salt.
Mode.—Wipe meat with damp cloth to make sure meat is clean. Remove every particle of skin and fat. Place on board; with a sharp knife scrape or shred across the grain as fine as possible—the more finely it is shredded the more juice you will extract. Weigh, allowing pint of water to the pound. Put into a thick jug or jar. Add water. Separate well with a fork. Cover with a double piece of white greased paper; tie down. The grease on the paper makes it non-porous and prevents the strength escaping. Allow the beef tea to stand for half an hour at least before cooking The cold water helps to draw the juices out. Stir again before commencing to cook.
Stand in a saucepan containing cold water sufficient to reach tree parts up the jug or basin. Put the lid on saucepan.
Allow the water to simmer around it for three hours, replacing it as it boils away. Strain; add salt. Remove fat by passing a piece of clean white blotting paper over the top. Serve hot. This may be cooked in a jar standing in a dish of water in the oven. It will take four hours in an oven. The contents of jug or jar must be kept below simmering point, otherwise the tea will be spoiled. As the meat cakes by the long process, in order to extract all juice it is sometimes better to lift the paper and separate the cake once or twice with a fork while cooking.
BARLEY WATER DECOCTION.
A LIQUID FOOD.
Materials.—1 oz. pearl barley, 1 quart cold water, the thinly pared rind of half a small lemon, juice of one lemon (if allowed), sugar to taste.
Mode.—Put barley in saucepan and cover with cold water. Boil two minutes, then strain. Return barley to saucepan; add the water; simmer gently for half an hour. Add rind and continue simmering for half an hour longer. Strain; add lemon juice and sugar. When cold, use as required. Barley water can be made without the lemon and with milk added to it after straining. It is a nourishing drink. The barley for both recipes may be used a second time with more water added to it, and this is even better.
BARLEY WATER INFUSION.
Material.—2 oz. pearl barley, four lumps of sugar, thinly pared rind of half a small lemon, 1 pint boiling
water.
Mode.-Cover the barley with cold water; boil two minutes; strain. Place the barley, sugar, and lemon rind in a jug; pour in the boiling water and cover closely. When cold, strain and use. This forms a nutritious and palatable drink, and it is also largely used to dilute milk, thus making it easier of digestion.
SECOND STAGE.
INVALID METHOD OF BOILED EGG.
Method.-Place egg in saucepan of boiling water, put lid on, and remove the saucepan off the fire. Allow to stand exactly seven minutes.
POACHED EGG.
Method.—One egg, one pinch salt, a few drops of vinegar or lemon juice, a round of buttered toast, and boiling water.
Break the egg into a small cup or basin, being careful to keep the yolk whole.
Half-fill a small saucepan with water and put on the fire to boil. Add salt and vinegar, which helps to keep the white of egg a good colour. When the water is gently simmering, slip the egg carefully into it. Let it cook three minutes until the white is set without being hard. Lift it out with a small fish-slice. Rest on towel to drain. Trim off any ragged edges. Place it neatly on buttered toast. Garnish with a sprig of parsley and serve at once. In place of butter a little boiled milk is poured over the toast, and sometimes a little hot cream is poured over the egg.
EGG FLIP.
Method.-Break an egg into a basin with a teaspoonful of castor sugar. Add a drop of vanilla, or (if allowed) one teaspoonful of brandy or whisky; then add slowly a teacup of hot or cold milk as is necessary.
STEAMED EGG.
Method.-Grease a cup; drop fresh egg into it; cover with greased paper; stand in saucepan of simmering water until about three minutes or until just set. Lift out on to a slice of buttered toast. Sprinkle with salt.
BOILED CUSTARD.
Method.-Yolks of two eggs, pint milk, one heaped teaspoonful of sugar, quarter-teaspoonful of vanilla. Beat yolks of eggs and sugar together. Heat the milk and add slowly to eggs and sugar. Pour into a jug and stand in a saucepan of boiling water. Stir the custard until it coats the back of the spoon. Take out immediately. Add the flavouring of vanilla, and pour into a cold jug. Serve in custard glass.
CRUMB BREAD AND MILK.
Method.-Two heaped tablespoonfuls of white bread, one teaspoonful of sugar, tablespoonful of boiling water,
pint milk, pinch of salt. Put crumbs into saucepan; add sugar, salt, and boiling water. Add milk. Bring to the boil. Serve hot.
To make a change, the bread may be cut into small cubes, white or malted bread being used or hot buttered toast.
At this stage thin slices of bread and butter may be served with liquid foods.
CHICKEN BROTH.
Method.-One chicken; one teaspoonful salt; 3 pints water; one dessertspoonful arrowroot.
Draw and singe a chicken. Thoroughly cleanse.
The inferior parts will do for making the broth. The breast may be cut off and reserved for steaming. Cut the rest of the chicken into joints first. Then cut all meat from the bones into small pieces. Chop the bones and wash any part that is not quite clean. Remove any fat, but use the skin.
Wash the neck; let it soak in cold water to cleanse. Open the gizzard; clean and wash thoroughly. Carefully remove the gall-bag from liver; wash liver and heart; soak feet in boiling water and scrape well. Take a deep saucepan; put in prepared chicken with gizzard, feet, &c. Add teaspoonful of salt and just cover with cold water. Put the lid on, and bring slowly to the boil. Remove all scum thoroughly. Allow to simmer very gently four to five hours to extract all goodness from meat and bones; strain. Remove fat. Serve as it is, or slightly thickened with a little arrowroot or cornflour blended and added to the broth, which must then be brought to the boil again.
MUTTON BROTH.
Method.-1 lb. neck or knuckle of mutton ; 2 pints cold water; half an onion; one dessertspoonful rice; one teaspoonful salt; pinch of pepper.
Wash and cut up mutton; put it into a saucepan; cover with cold water ; bring to boiling point; simmer for two hours. Remove fat; add washed rice, onion, salt, and pepper; simmer for an hour; pass through a sieve; serve.
JELLY FROM JELLY CRYSTALS.
Method.-One packet jelly crystals; pint boiling water; one tablespoonful of port or sherry.
Place crystals into a basin and thoroughly dissolve with boiling water. When nearly cool add wine; pour into small moulds to set.
Tea or cocoa may be given at this stage, and may be made with boiling milk.
Third (or Convalescent) Stage.
STEAMED FISH.
Materials.—One whiting, teaspoonful of butter, quarter of lemon, pinch of salt.
Mode.—Remove all bone from fish; wash quickly in salt and water; lay fish on greased tin plate; sprinkle with salt and a little lemon juice. Cover with another greased plate and stand on a saucepan of boiling water. Cook from ten to fifteen minutes. The fish must be milk white in appearance when finished. Serve with a little butter or white sauce.
STEWED TRIPE.
Materials.- lb. tripe; one tablespoonful butter; one tablespoonful flour; } pint milk; one onion; salt; parsley.
Mode.Put tripe into a saucepan with cold water; bring to boiling point; strain off water; scrape tripe; put it into saucepan with cold water to well cover; add chopped onion. Simmer for four to six hours. Remove from water; cut into dice-shaped pieces, and reheat in white or parsley sauce; flavour with salt.
WHITE SAUCE. Melt dessert spoonful of butter in a saucepan. Take off fire and stir in one dessertspoonful of flour, using wooden spoon; then add half-cup of milk and half-cup of water; stir well until it boils; season with salt. If desired, add a teaspoonful of finely chopped parsley.
STEWED CHOPS.
Materials.—Two chops, slice of onion, pepper and salt, half-cup milk, one teaspoonful of flour, one cup of boiling water.
Method.--Remove fat from chops; trim neatly; put into saucepan with slice of onion finely minced, cup of boiling water, and half-cup of milk. Allow to simmer very gently for one hour; add pepper and salt; simmer gently one and a half hours longer. Lift chops on to hot dish; remove all fat from liquor by passing paper over surface; add flour blended with a little water; stir until it boils. Strain over chops.
STEAMED CHICKEN.
Materials.-Half a chicken, to be sprinkled with salt and a few drops of lemon juice; half a cup milk; one teaspoonful flour.
Method.—Wrap in a greased paper; place in a dish; stand in a steamer over a saucepan of boiling water; steam until tender (about one hour). Strain liquor in which it was cooked ; remove fat; add half a cup of milk ; thicken by adding a teaspoonful of blended flour; stir till it boils. If a steamer is not available, cook by stewing; same recipe as stewed chops.
MASHED POTATOES.
Materials. Two potatoes, two cups water, half teaspoonful salt, two tablespoonsfuls of boiling milk, one teaspoonful butter.
Method.-Scrub and wash potatoes; peel thinly, or, better still, cook in their jackets; place in cold water with salt; bring slowly to the boil; allow to cook slowly for about forty minutes. When just tender, drain dry by placing cloth on top of them to absorb steam, then mash free from any lumps. Add a pinch of salt and the hot milk with the butter melted in it. Beat with the back of a wooden spoon for two minutes. Serve made rough on outside with a fork.
BAKED APPLES.
Materials.-Two apples, one dessertspoonful of sugar, one teaspoonful butter, two cloves.
Method.-Wash apples; core and score with a sharp knife right round the skin of the apples twice. This prevents the apple breaking whilst cooking. Fill the centre with butter and sugar and a clove on top. Stand on a greased tin; pour round one tablespoonful of water; cover with a greased sheet of paper; bake slowly, until tender. Serve with a little sugar sprinkled over it.
PUDDINGS-RICE, SAGO, OR TAPIOCA CUSTARDS.
Materials.—One tablespoonful of grain, one dessertspoonful of sugar, quarter teaspoonful vanilla, one egg, one cup of milk, one nutmeg, half teaspoonful butter.
Mode.—Well wash grain and place it in a saucepan with the milk; stir over the fire until it boils; allow to boil five minutes. Remove from fire, add sugar, butter, vanilla, and a well-beaten egg very slowly. Pour into a greased pie-dish; grate a little nutmeg over the top; stand in a dish of water; bake in a very slow oven from forty minutes to one hour.
Howards, based in Bedford, and founded in 1837 were one of the smaller companies that produced agricultural steam locomotives and that had in c1919 become part of the larger Agricultural & General Engineers Ltd. One gets the impression that, rather like the United Alkali Company's doomed attempt to keep Leblanc production going by 'merging and rationalisation', AGE was doing the same with smaller regional or county based engineering concerns - I wonder. AGE went bust in 1932 so this ad must be amongst their last and Howards were bought out by F C Hibbard of Park Royal in London, primarily because of Howards foray into petrol locomotives, and who continued to construct small locos until the late 1960s.
The small petrol loco, for shunting, light railway and tramway duties, gave much economy as against the firing and maintenance of steam locomotives, and many businesses that relied on small scale or narrow gauge railways such as quarries, agricultural estates and the like, would have bought locos such as those seen here.
The second edition of the vast publication the "Municipal and Road Engineers' Standard Catalogue, 1929 - 1932" contains many hundreds of pages of adverts showing plant, appliances and supplies across a wide range of 'municipal' engineering such as road construction, lighting, refuse disposal, water supplies and sewerage and park equipment.
To the memory of
David Richmond GAGE
- MEMBER OF –
MAORI FOOTBALL TEAM 1888-89
& N.Z. REPRESENTATIVE FOOTBALLER
BORN 11TH JANUARY 1868,
DIED 12TH OCTOBER 1916.
ERECTED BY PONEKE F.C.
AND FRIENDS
And his daughter
Erina Haumihi TARRANT
[Nell]
1900 – 2.2.1987
And her son
David Charles Saywell TARRANT
1.8.1920 – 6.5.1981
Block CH ENG Plot 307 A
He was the third official New Zealand Captain in 1896 [see timeline link below]
Free Lance, Volume XVI, Issue 850, 20 October 1916, Page 19
David Richmond Gage: A Rugby Football Champion.
THE passing of D. I. Gage last week removes from this scene of care and trouble one of the finest players who ever donned a Rugby football jersey.
There have been many Rugby Champions in New Zealand —equal to rank- with the best the world has produced —-but not a solitary one can be placed on a higher pedestal than this half-caste Maori. He was born at Kihikihi, in the South Auckland district 48 years ago. His father being Captain Gage, who fought on the pakeha side in the Maori wars, and was an assessor of the Native Land Court when the war was over. "Davy's" , mother is a Maori woman, and a good, mother at that. The old captain himself only died a few months ago, well past the allotted three score and ten.
His Schooldays
Davy Gage was a scholar at the St. Stephen's School for Maori boys in Parnell, Auckland, a place that has produced many fine athletes at one time or another. Gaining a scholarship that entitled him to attend Te Aute College, in Hawke's Bay, the subject of this sketch was educated at this famous Maori educational institution at the same time as the late T. R. Ellison. T. G. Pou, Hiroa, Taaku, Friday Tomoana. and James were being taught the higher branches of knowledge, and incidentally laying the foundation for the greatness they attained in the Rugby world.
A Good Story
… that has been retailed to me is worth telling just here. When Mr. Thornton was principal of Te Aute College he
made it a hard and fast rule that the scholars in speaking of and to one another should not abridge their Christian names in any way. This by way of preamble.
The late Tom Ellison arrived in Wellington and joined the Poneke Club in 1885 and one day the following year a fellow player noticed him hurrying down Willis-street towards the wharf. Through communication by rail between Wellington and Napier was not an accomplished fact those days, and the only way to get from the Hawke's Bay town to the Empire City was by boat.
"Where are you going to in such a hurry, Tom?" was the way the old Poneke forward tried to stop Ellison.
"I'm going to meet David."
"Who's David?"
"David Gage." The Poneke boys did not have to ask who David was once he got into a red and black jersey, but it was remarkable that both these, half-caste Maoris for many years spoke of and addressed each other as Thomas and David. It is also a tradition in the Poneke Club that they had a supreme faith in each other's abilities. If the opposition got into their stride, Ellison was wont to remark. "It's all right. David is there to stop them." and with Thomas in the forwards Davy was perfectly satisfied that it would not be long before the tables were turned.
As a Wellington Player
…Davy Gage soon made his mark, and in iris first year as a member of the Poneke Club he gained his cap as a Wellington representative player. From 1887 to 1901 he played in the black and gold jersey on twenty-nine occasions as follows ; - v. Hawke's Bav. 1887-91-92.
v., Wairarapa, 1887 (twice). 1889-92- 96
v. Canterbury. 1887-91-92-96
v. Manawatu, 1887-92.
v. Otago. 1887-91-96.
v. England. 1888.
v. Auckland,. 1889-94-1901.
v. Queensland, 1896.
v. South Canterbury, 1894.
v. Poverty Bay, 1894.
v. Taranaki 1894-1901.
v. New South Wales, 1894-96.
v. Wanganui. 1896.
The New Zealand Native Team
…organised by Mr. T. Eyton and the late J. A. Warbrick, left for England early in the 1888 season, and Davy Gage was
one of the team. He was originally chosen as reserve full-back to the late W. Warbrick, but before the tour finished he had played in every position among the backs, and was generally voted the best all-round back in the team. That is what George Williams, a member of the team, and now in charge of the Police District of Seddon, in the Marlborough Province, says of D. R. Gage, in his book of the "Tour of the Native Team": —
"D. Gage (11st 21b)— 'Pony' was one of the best plums (gage) in our football basket. As full, three-quarter, or halfback he seemed equally at home, and invariably played a first-class game. His record of 68 matches played in out of 74 in Great Britain shows the great service he rendered, and no other member of the team can equal him in this respect.
E. McCausland, the well-known Auckland centre three-quarter of the eighties, who acted as secretary of the Native Team on this tour, declared, on his return to New Zealand, that he was -the best all-round player in the combination .
It is just twenty-eight years since this team of Maoris and native-born New Zealanders started out on their famous tour, a tour that will stand as a monument to the stamina of the members composing the party. The 1905 "All Blacks" made New Zealand famous by the quality of the Rugby they played but it is agreed that when they met Wales in the only match in which they were defeated they were showing signs of staleness. Comparisons are odious, it is true, but the full programme of the "All Blacks' consisted of thirty-three matches, while the Native Team's record was : —
Matches played 108
Matches won – 80
Matches lost 23
Matches drawn 5
The above were played, between July, 1888, and August, 1889 out of which period about four months were spent in travelling, so that the average all through was about three matches a week. In Great Britain alone, from October 3rd, 1888, to March 27, 1889, 74 matches were played.
The Grim Reaper.
Death has been busy in the ranks of the native players since the completion of their tour. Of the original twenty-six the following have passed away : —
J A. Warbrick, captain and organiser, whose death was the result of a premature explosion of the Waimangu Geyser many years ago: he was acting as guide to a party, and heroically lost his life in endeavouring to get into safety those he was in charge of; William Warbrick, who died in Australia after a long innings at the game both in New South Wales and Queensland after leaving New Zealand: Arthur Warbrick who met his death as the result of a boating accident on one of the rivers of the East Coast; D. R, Gage. C. Madigan Taare (C. Goldsmith), H. Lee, T R. Ellison, W. Anderson. D. Stewart T. Rene, R. Maynard. A. Webster, and Karauria.
Of the Others,
Alfred Warbrick is the tourist guide at Rotorua; W. T. Wynyard is Wellington district agent of the Agricultural Department; H J. Wynyard is in the service of the Gear Company at Petone; G. Wynyard is an employee of the Sydney Harbour Trust; E McCausland was, the last I heard of him, the manager of a bank in a country district of New South Wales; P. Keogh is in the Dunedin Mental Hospital; W. Elliott is in the Railway Workshops at Newmarket Auckland; Ihimaira (Smiler) went back to the Pah in Hawke's Bay as soon as he from the jaunt round the world and has been lost to sport and almost to memory ever since; George A. Williams invariably drops in to have a chat about old times when on annual leave or official duties calls him to Wellington from his police duties over Marlborough way; W. Nehua is in Whangarei; and R. Taiaroa is in Dunedin.
After this Digression, which may or may not have been warranted, but which I hope has proved interesting. I will get back to the history of Davy Gage as a Rugby footballer. He was a member of the. New Zealand team, that toured to Australia in 1893 under the captaincy of the late T. R. Ellison, and with Mr G. F. C. Campbell as manager. In 1894 he was a member of the North Island team that played against the New South Wales representatives that toured New Zealand that year. Davy Gage then went to Auckland for a while, and the next year returned to Wellington as an Auckland representative, taking part in that memorable match in 1890 on the Newtown Park.
Mr. G. H. Dixon, the present Chairman of the New Zealand Rugby Union, was the then-secretary of the Auckland Rugby Union, and was manager of the visitors. He had under his charge some of the finest players who ever donned a jersey, but the Wellington side was also a strong one, and the Aucklanders had to submit to a 9 to 5 points defeat. Some day the occasion may arise to tell the history of that game and the players that took part in it, but this is not a suitable time, although I feel inclined to let my pen run riot.
Back in Wellington in 1896, Davy Gage was at the top of his form, playing against Otago, Canterbury, Wairarapa, and Queensland, and also for New Zealand against Queensland in one of the first matches played on the Athletic Park. He drifted to Hawke's Bay after this, and it was not until 1901 that he again figured in Wellington football, playing his last match against Auckland that year. And this ends a cursory summary of the activities as a player of a great half-caste Maori on the fields of Rugby football.
Some Incidents in Davy Gage's Rugby Career.
One could fill a book in the telling of incidents of Davy Gage's playing days. It has been told before that he potted three goals one afternoon for Poneke against a strong Athletic team. As a matter of fact, four goals was his tally on that occasion, but the referee was not in a position to determine the matter. The game was played with two umpires and a referee those days, and unless two of the parties were in agreement a decision could not be given. On this occasion Harry Roberts was one of the umpires, and he was the only one of the three officials, who was able to give a decision, and he unhesitatingly said it was a goal. The referee (the late J. Eman Smith) was too far away to say whether, it was a goal or not, and so also was the other umpire, and, therefore, it could not be awarded. It hardly matters probably at this late stage to discuss it, but the three potted goals do not constitute a record for New Zealand football, as J. Breen (now a Union Company official on the Wellington Wharf) playing for Ponsonby against Grafton in Auckland in the long ago potted three goals from the field. That, by the way, but the point I am striving for is that if that fourth goal of Davy Gage's had been awarded the performance would have been a record one.
In 1894 the Wellington team looked like winning the senior championship, having disposed of Melrose and Athletic in cavalier fashion. It was in that year that Ken Duncan put up a New Zealand record by converting eight tries into goals in the one match, not missing a solitary shot. Dr. Newman - then as now President of the Poneke Club —got into an argument with some of his friends at the Wellington Club, with the result that he appealed to T. R. Ellison, who was standing by through an injury to his knee, which, as a matter of fact, caused that player's retirement long before he was played out.
The Wellington team were playing at Petone, and Ellison went out to watch them. He concluded that Ken and Arthur Duncan at half and five-eighths respectively and Harley in the three-quarter line were the strong men in the Wellington team, and- if they could be scotched the win would come the way of Poneke. The late Archie Merlet —a real fine tackler—was set the task of coping with Arthur Duncan, and the Poneke front-rankers were given instructions to let the Wellington men have the ball every time in the early stages of the game. So effective were the tactics suggested by Ellison that the attack by the opposition was thrown right out of gear.
Davy Gage was the Poneke half-back, and directly the Wellington men were at sixes and sevens he called on his forwards to give him the ball, and in the end the strong Wellington team were beaten by three tries to nothing. One of the tries was a real beauty. Davy made a fine run right up to Strang, a big, strong Wellington three-quarter (14st was his weight). He gathered the nuggety half-caste in all right, but his face was a study when he noticed Galloway, Poneke's three-quarter, streaking for the line with the ball in his possession. He could not understand how and when Gage had made his pass. [1]
His portrait
www.nzhistory.net.nz/media/photo/david-gage
New Zealand Natives’ rugby tour of 1888-9
www.nzhistory.net.nz/culture/the-new-zealand-natives-rugb...
Maori rugby timeline
www.nzhistory.net.nz/culture/maori-rugby
David married c1899 to Amiria HAKARAIA[2]
They had at least 8 children [Erina above is noted as Nellie]:
Kiti Hemi married Henry Joseph FALLENI c1921
Nellie married Charles James TARRANT c1919
John Porokow/Porokuru married Violet Annie LONGHURST c1927
Tiripa
Te Kura [Kura] married Richard John SMITH c1924
Joseph David
Harry
Alexander Mennie
SOURCES:
[1]
paperspast.natlib.govt.nz/cgi-bin/paperspast?a=d&d=NZ...
[2]
NZ Department Internal Affairs: Marriage registration 1899/830
To the memory of
David Richmond GAGE
- MEMBER OF –
MAORI FOOTBALL TEAM 1888-89
& N.Z. REPRESENTATIVE FOOTBALLER
BORN 11TH JANUARY 1868,
DIED 12TH OCTOBER 1916.
ERECTED BY PONEKE F.C.
AND FRIENDS
And his daughter
Erina Haumihi TARRANT
[Nell]
1900 – 2.2.1987
And her son
David Charles Saywell TARRANT
1.8.1920 – 6.5.1981
Block CH ENG Plot 307 A
He was the third official New Zealand Captain in 1896 [see timeline link below]
Free Lance, Volume XVI, Issue 850, 20 October 1916, Page 19
David Richmond Gage: A Rugby Football Champion.
THE passing of D. I. Gage last week removes from this scene of care and trouble one of the finest players who ever donned a Rugby football jersey.
There have been many Rugby Champions in New Zealand —equal to rank- with the best the world has produced —-but not a solitary one can be placed on a higher pedestal than this half-caste Maori. He was born at Kihikihi, in the South Auckland district 48 years ago. His father being Captain Gage, who fought on the pakeha side in the Maori wars, and was an assessor of the Native Land Court when the war was over. "Davy's" , mother is a Maori woman, and a good, mother at that. The old captain himself only died a few months ago, well past the allotted three score and ten.
His Schooldays
Davy Gage was a scholar at the St. Stephen's School for Maori boys in Parnell, Auckland, a place that has produced many fine athletes at one time or another. Gaining a scholarship that entitled him to attend Te Aute College, in Hawke's Bay, the subject of this sketch was educated at this famous Maori educational institution at the same time as the late T. R. Ellison. T. G. Pou, Hiroa, Taaku, Friday Tomoana. and James were being taught the higher branches of knowledge, and incidentally laying the foundation for the greatness they attained in the Rugby world.
A Good Story
… that has been retailed to me is worth telling just here. When Mr. Thornton was principal of Te Aute College he
made it a hard and fast rule that the scholars in speaking of and to one another should not abridge their Christian names in any way. This by way of preamble.
The late Tom Ellison arrived in Wellington and joined the Poneke Club in 1885 and one day the following year a fellow player noticed him hurrying down Willis-street towards the wharf. Through communication by rail between Wellington and Napier was not an accomplished fact those days, and the only way to get from the Hawke's Bay town to the Empire City was by boat.
"Where are you going to in such a hurry, Tom?" was the way the old Poneke forward tried to stop Ellison.
"I'm going to meet David."
"Who's David?"
"David Gage." The Poneke boys did not have to ask who David was once he got into a red and black jersey, but it was remarkable that both these, half-caste Maoris for many years spoke of and addressed each other as Thomas and David. It is also a tradition in the Poneke Club that they had a supreme faith in each other's abilities. If the opposition got into their stride, Ellison was wont to remark. "It's all right. David is there to stop them." and with Thomas in the forwards Davy was perfectly satisfied that it would not be long before the tables were turned.
As a Wellington Player
…Davy Gage soon made his mark, and in iris first year as a member of the Poneke Club he gained his cap as a Wellington representative player. From 1887 to 1901 he played in the black and gold jersey on twenty-nine occasions as follows ; - v. Hawke's Bav. 1887-91-92.
v., Wairarapa, 1887 (twice). 1889-92- 96
v. Canterbury. 1887-91-92-96
v. Manawatu, 1887-92.
v. Otago. 1887-91-96.
v. England. 1888.
v. Auckland,. 1889-94-1901.
v. Queensland, 1896.
v. South Canterbury, 1894.
v. Poverty Bay, 1894.
v. Taranaki 1894-1901.
v. New South Wales, 1894-96.
v. Wanganui. 1896.
The New Zealand Native Team
…organised by Mr. T. Eyton and the late J. A. Warbrick, left for England early in the 1888 season, and Davy Gage was
one of the team. He was originally chosen as reserve full-back to the late W. Warbrick, but before the tour finished he had played in every position among the backs, and was generally voted the best all-round back in the team. That is what George Williams, a member of the team, and now in charge of the Police District of Seddon, in the Marlborough Province, says of D. R. Gage, in his book of the "Tour of the Native Team": —
"D. Gage (11st 21b)— 'Pony' was one of the best plums (gage) in our football basket. As full, three-quarter, or halfback he seemed equally at home, and invariably played a first-class game. His record of 68 matches played in out of 74 in Great Britain shows the great service he rendered, and no other member of the team can equal him in this respect.
E. McCausland, the well-known Auckland centre three-quarter of the eighties, who acted as secretary of the Native Team on this tour, declared, on his return to New Zealand, that he was -the best all-round player in the combination .
It is just twenty-eight years since this team of Maoris and native-born New Zealanders started out on their famous tour, a tour that will stand as a monument to the stamina of the members composing the party. The 1905 "All Blacks" made New Zealand famous by the quality of the Rugby they played but it is agreed that when they met Wales in the only match in which they were defeated they were showing signs of staleness. Comparisons are odious, it is true, but the full programme of the "All Blacks' consisted of thirty-three matches, while the Native Team's record was : —
Matches played 108
Matches won – 80
Matches lost 23
Matches drawn 5
The above were played, between July, 1888, and August, 1889 out of which period about four months were spent in travelling, so that the average all through was about three matches a week. In Great Britain alone, from October 3rd, 1888, to March 27, 1889, 74 matches were played.
The Grim Reaper.
Death has been busy in the ranks of the native players since the completion of their tour. Of the original twenty-six the following have passed away : —
J A. Warbrick, captain and organiser, whose death was the result of a premature explosion of the Waimangu Geyser many years ago: he was acting as guide to a party, and heroically lost his life in endeavouring to get into safety those he was in charge of; William Warbrick, who died in Australia after a long innings at the game both in New South Wales and Queensland after leaving New Zealand: Arthur Warbrick who met his death as the result of a boating accident on one of the rivers of the East Coast; D. R, Gage. C. Madigan Taare (C. Goldsmith), H. Lee, T R. Ellison, W. Anderson. D. Stewart T. Rene, R. Maynard. A. Webster, and Karauria.
Of the Others,
Alfred Warbrick is the tourist guide at Rotorua; W. T. Wynyard is Wellington district agent of the Agricultural Department; H J. Wynyard is in the service of the Gear Company at Petone; G. Wynyard is an employee of the Sydney Harbour Trust; E McCausland was, the last I heard of him, the manager of a bank in a country district of New South Wales; P. Keogh is in the Dunedin Mental Hospital; W. Elliott is in the Railway Workshops at Newmarket Auckland; Ihimaira (Smiler) went back to the Pah in Hawke's Bay as soon as he from the jaunt round the world and has been lost to sport and almost to memory ever since; George A. Williams invariably drops in to have a chat about old times when on annual leave or official duties calls him to Wellington from his police duties over Marlborough way; W. Nehua is in Whangarei; and R. Taiaroa is in Dunedin.
After this Digression, which may or may not have been warranted, but which I hope has proved interesting. I will get back to the history of Davy Gage as a Rugby footballer. He was a member of the. New Zealand team, that toured to Australia in 1893 under the captaincy of the late T. R. Ellison, and with Mr G. F. C. Campbell as manager. In 1894 he was a member of the North Island team that played against the New South Wales representatives that toured New Zealand that year. Davy Gage then went to Auckland for a while, and the next year returned to Wellington as an Auckland representative, taking part in that memorable match in 1890 on the Newtown Park.
Mr. G. H. Dixon, the present Chairman of the New Zealand Rugby Union, was the then-secretary of the Auckland Rugby Union, and was manager of the visitors. He had under his charge some of the finest players who ever donned a jersey, but the Wellington side was also a strong one, and the Aucklanders had to submit to a 9 to 5 points defeat. Some day the occasion may arise to tell the history of that game and the players that took part in it, but this is not a suitable time, although I feel inclined to let my pen run riot.
Back in Wellington in 1896, Davy Gage was at the top of his form, playing against Otago, Canterbury, Wairarapa, and Queensland, and also for New Zealand against Queensland in one of the first matches played on the Athletic Park. He drifted to Hawke's Bay after this, and it was not until 1901 that he again figured in Wellington football, playing his last match against Auckland that year. And this ends a cursory summary of the activities as a player of a great half-caste Maori on the fields of Rugby football.
Some Incidents in Davy Gage's Rugby Career.
One could fill a book in the telling of incidents of Davy Gage's playing days. It has been told before that he potted three goals one afternoon for Poneke against a strong Athletic team. As a matter of fact, four goals was his tally on that occasion, but the referee was not in a position to determine the matter. The game was played with two umpires and a referee those days, and unless two of the parties were in agreement a decision could not be given. On this occasion Harry Roberts was one of the umpires, and he was the only one of the three officials, who was able to give a decision, and he unhesitatingly said it was a goal. The referee (the late J. Eman Smith) was too far away to say whether, it was a goal or not, and so also was the other umpire, and, therefore, it could not be awarded. It hardly matters probably at this late stage to discuss it, but the three potted goals do not constitute a record for New Zealand football, as J. Breen (now a Union Company official on the Wellington Wharf) playing for Ponsonby against Grafton in Auckland in the long ago potted three goals from the field. That, by the way, but the point I am striving for is that if that fourth goal of Davy Gage's had been awarded the performance would have been a record one.
In 1894 the Wellington team looked like winning the senior championship, having disposed of Melrose and Athletic in cavalier fashion. It was in that year that Ken Duncan put up a New Zealand record by converting eight tries into goals in the one match, not missing a solitary shot. Dr. Newman - then as now President of the Poneke Club —got into an argument with some of his friends at the Wellington Club, with the result that he appealed to T. R. Ellison, who was standing by through an injury to his knee, which, as a matter of fact, caused that player's retirement long before he was played out.
The Wellington team were playing at Petone, and Ellison went out to watch them. He concluded that Ken and Arthur Duncan at half and five-eighths respectively and Harley in the three-quarter line were the strong men in the Wellington team, and- if they could be scotched the win would come the way of Poneke. The late Archie Merlet —a real fine tackler—was set the task of coping with Arthur Duncan, and the Poneke front-rankers were given instructions to let the Wellington men have the ball every time in the early stages of the game. So effective were the tactics suggested by Ellison that the attack by the opposition was thrown right out of gear.
Davy Gage was the Poneke half-back, and directly the Wellington men were at sixes and sevens he called on his forwards to give him the ball, and in the end the strong Wellington team were beaten by three tries to nothing. One of the tries was a real beauty. Davy made a fine run right up to Strang, a big, strong Wellington three-quarter (14st was his weight). He gathered the nuggety half-caste in all right, but his face was a study when he noticed Galloway, Poneke's three-quarter, streaking for the line with the ball in his possession. He could not understand how and when Gage had made his pass. [1]
His portrait
www.nzhistory.net.nz/media/photo/david-gage
New Zealand Natives’ rugby tour of 1888-9
www.nzhistory.net.nz/culture/the-new-zealand-natives-rugb...
Maori rugby timeline
www.nzhistory.net.nz/culture/maori-rugby
David married c1899 to Amiria HAKARAIA[2]
They had at least 8 children [Erina above is noted as Nellie]:
Kiti Hemi married Henry Joseph FALLENI c1921
Nellie married Charles James TARRANT c1919
John Porokow/Porokuru married Violet Annie LONGHURST c1927
Tiripa
Te Kura [Kura] married Richard John SMITH c1924
Joseph David
Harry
Alexander Mennie
SOURCES:
[1]
paperspast.natlib.govt.nz/cgi-bin/paperspast?a=d&d=NZ...
[2]
NZ Department Internal Affairs: Marriage registration 1899/830
To the memory of
David Richmond GAGE
- MEMBER OF –
MAORI FOOTBALL TEAM 1888-89
& N.Z. REPRESENTATIVE FOOTBALLER
BORN 11TH JANUARY 1868,
DIED 12TH OCTOBER 1916.
ERECTED BY PONEKE F.C.
AND FRIENDS
And his daughter
Erina Haumihi TARRANT
[Nell]
1900 – 2.2.1987
And her son
David Charles Saywell TARRANT
1.8.1920 – 6.5.1981
Block CH ENG Plot 307 A
He was the third official New Zealand Captain in 1896 [see timeline link below]
Free Lance, Volume XVI, Issue 850, 20 October 1916, Page 19
David Richmond Gage: A Rugby Football Champion.
THE passing of D. I. Gage last week removes from this scene of care and trouble one of the finest players who ever donned a Rugby football jersey.
There have been many Rugby Champions in New Zealand —equal to rank- with the best the world has produced —-but not a solitary one can be placed on a higher pedestal than this half-caste Maori. He was born at Kihikihi, in the South Auckland district 48 years ago. His father being Captain Gage, who fought on the pakeha side in the Maori wars, and was an assessor of the Native Land Court when the war was over. "Davy's" , mother is a Maori woman, and a good, mother at that. The old captain himself only died a few months ago, well past the allotted three score and ten.
His Schooldays
Davy Gage was a scholar at the St. Stephen's School for Maori boys in Parnell, Auckland, a place that has produced many fine athletes at one time or another. Gaining a scholarship that entitled him to attend Te Aute College, in Hawke's Bay, the subject of this sketch was educated at this famous Maori educational institution at the same time as the late T. R. Ellison. T. G. Pou, Hiroa, Taaku, Friday Tomoana. and James were being taught the higher branches of knowledge, and incidentally laying the foundation for the greatness they attained in the Rugby world.
A Good Story
… that has been retailed to me is worth telling just here. When Mr. Thornton was principal of Te Aute College he
made it a hard and fast rule that the scholars in speaking of and to one another should not abridge their Christian names in any way. This by way of preamble.
The late Tom Ellison arrived in Wellington and joined the Poneke Club in 1885 and one day the following year a fellow player noticed him hurrying down Willis-street towards the wharf. Through communication by rail between Wellington and Napier was not an accomplished fact those days, and the only way to get from the Hawke's Bay town to the Empire City was by boat.
"Where are you going to in such a hurry, Tom?" was the way the old Poneke forward tried to stop Ellison.
"I'm going to meet David."
"Who's David?"
"David Gage." The Poneke boys did not have to ask who David was once he got into a red and black jersey, but it was remarkable that both these, half-caste Maoris for many years spoke of and addressed each other as Thomas and David. It is also a tradition in the Poneke Club that they had a supreme faith in each other's abilities. If the opposition got into their stride, Ellison was wont to remark. "It's all right. David is there to stop them." and with Thomas in the forwards Davy was perfectly satisfied that it would not be long before the tables were turned.
As a Wellington Player
…Davy Gage soon made his mark, and in iris first year as a member of the Poneke Club he gained his cap as a Wellington representative player. From 1887 to 1901 he played in the black and gold jersey on twenty-nine occasions as follows ; - v. Hawke's Bav. 1887-91-92.
v., Wairarapa, 1887 (twice). 1889-92- 96
v. Canterbury. 1887-91-92-96
v. Manawatu, 1887-92.
v. Otago. 1887-91-96.
v. England. 1888.
v. Auckland,. 1889-94-1901.
v. Queensland, 1896.
v. South Canterbury, 1894.
v. Poverty Bay, 1894.
v. Taranaki 1894-1901.
v. New South Wales, 1894-96.
v. Wanganui. 1896.
The New Zealand Native Team
…organised by Mr. T. Eyton and the late J. A. Warbrick, left for England early in the 1888 season, and Davy Gage was
one of the team. He was originally chosen as reserve full-back to the late W. Warbrick, but before the tour finished he had played in every position among the backs, and was generally voted the best all-round back in the team. That is what George Williams, a member of the team, and now in charge of the Police District of Seddon, in the Marlborough Province, says of D. R. Gage, in his book of the "Tour of the Native Team": —
"D. Gage (11st 21b)— 'Pony' was one of the best plums (gage) in our football basket. As full, three-quarter, or halfback he seemed equally at home, and invariably played a first-class game. His record of 68 matches played in out of 74 in Great Britain shows the great service he rendered, and no other member of the team can equal him in this respect.
E. McCausland, the well-known Auckland centre three-quarter of the eighties, who acted as secretary of the Native Team on this tour, declared, on his return to New Zealand, that he was -the best all-round player in the combination .
It is just twenty-eight years since this team of Maoris and native-born New Zealanders started out on their famous tour, a tour that will stand as a monument to the stamina of the members composing the party. The 1905 "All Blacks" made New Zealand famous by the quality of the Rugby they played but it is agreed that when they met Wales in the only match in which they were defeated they were showing signs of staleness. Comparisons are odious, it is true, but the full programme of the "All Blacks' consisted of thirty-three matches, while the Native Team's record was : —
Matches played 108
Matches won – 80
Matches lost 23
Matches drawn 5
The above were played, between July, 1888, and August, 1889 out of which period about four months were spent in travelling, so that the average all through was about three matches a week. In Great Britain alone, from October 3rd, 1888, to March 27, 1889, 74 matches were played.
The Grim Reaper.
Death has been busy in the ranks of the native players since the completion of their tour. Of the original twenty-six the following have passed away : —
J A. Warbrick, captain and organiser, whose death was the result of a premature explosion of the Waimangu Geyser many years ago: he was acting as guide to a party, and heroically lost his life in endeavouring to get into safety those he was in charge of; William Warbrick, who died in Australia after a long innings at the game both in New South Wales and Queensland after leaving New Zealand: Arthur Warbrick who met his death as the result of a boating accident on one of the rivers of the East Coast; D. R, Gage. C. Madigan Taare (C. Goldsmith), H. Lee, T R. Ellison, W. Anderson. D. Stewart T. Rene, R. Maynard. A. Webster, and Karauria.
Of the Others,
Alfred Warbrick is the tourist guide at Rotorua; W. T. Wynyard is Wellington district agent of the Agricultural Department; H J. Wynyard is in the service of the Gear Company at Petone; G. Wynyard is an employee of the Sydney Harbour Trust; E McCausland was, the last I heard of him, the manager of a bank in a country district of New South Wales; P. Keogh is in the Dunedin Mental Hospital; W. Elliott is in the Railway Workshops at Newmarket Auckland; Ihimaira (Smiler) went back to the Pah in Hawke's Bay as soon as he from the jaunt round the world and has been lost to sport and almost to memory ever since; George A. Williams invariably drops in to have a chat about old times when on annual leave or official duties calls him to Wellington from his police duties over Marlborough way; W. Nehua is in Whangarei; and R. Taiaroa is in Dunedin.
After this Digression, which may or may not have been warranted, but which I hope has proved interesting. I will get back to the history of Davy Gage as a Rugby footballer. He was a member of the. New Zealand team, that toured to Australia in 1893 under the captaincy of the late T. R. Ellison, and with Mr G. F. C. Campbell as manager. In 1894 he was a member of the North Island team that played against the New South Wales representatives that toured New Zealand that year. Davy Gage then went to Auckland for a while, and the next year returned to Wellington as an Auckland representative, taking part in that memorable match in 1890 on the Newtown Park.
Mr. G. H. Dixon, the present Chairman of the New Zealand Rugby Union, was the then-secretary of the Auckland Rugby Union, and was manager of the visitors. He had under his charge some of the finest players who ever donned a jersey, but the Wellington side was also a strong one, and the Aucklanders had to submit to a 9 to 5 points defeat. Some day the occasion may arise to tell the history of that game and the players that took part in it, but this is not a suitable time, although I feel inclined to let my pen run riot.
Back in Wellington in 1896, Davy Gage was at the top of his form, playing against Otago, Canterbury, Wairarapa, and Queensland, and also for New Zealand against Queensland in one of the first matches played on the Athletic Park. He drifted to Hawke's Bay after this, and it was not until 1901 that he again figured in Wellington football, playing his last match against Auckland that year. And this ends a cursory summary of the activities as a player of a great half-caste Maori on the fields of Rugby football.
Some Incidents in Davy Gage's Rugby Career.
One could fill a book in the telling of incidents of Davy Gage's playing days. It has been told before that he potted three goals one afternoon for Poneke against a strong Athletic team. As a matter of fact, four goals was his tally on that occasion, but the referee was not in a position to determine the matter. The game was played with two umpires and a referee those days, and unless two of the parties were in agreement a decision could not be given. On this occasion Harry Roberts was one of the umpires, and he was the only one of the three officials, who was able to give a decision, and he unhesitatingly said it was a goal. The referee (the late J. Eman Smith) was too far away to say whether, it was a goal or not, and so also was the other umpire, and, therefore, it could not be awarded. It hardly matters probably at this late stage to discuss it, but the three potted goals do not constitute a record for New Zealand football, as J. Breen (now a Union Company official on the Wellington Wharf) playing for Ponsonby against Grafton in Auckland in the long ago potted three goals from the field. That, by the way, but the point I am striving for is that if that fourth goal of Davy Gage's had been awarded the performance would have been a record one.
In 1894 the Wellington team looked like winning the senior championship, having disposed of Melrose and Athletic in cavalier fashion. It was in that year that Ken Duncan put up a New Zealand record by converting eight tries into goals in the one match, not missing a solitary shot. Dr. Newman - then as now President of the Poneke Club —got into an argument with some of his friends at the Wellington Club, with the result that he appealed to T. R. Ellison, who was standing by through an injury to his knee, which, as a matter of fact, caused that player's retirement long before he was played out.
The Wellington team were playing at Petone, and Ellison went out to watch them. He concluded that Ken and Arthur Duncan at half and five-eighths respectively and Harley in the three-quarter line were the strong men in the Wellington team, and- if they could be scotched the win would come the way of Poneke. The late Archie Merlet —a real fine tackler—was set the task of coping with Arthur Duncan, and the Poneke front-rankers were given instructions to let the Wellington men have the ball every time in the early stages of the game. So effective were the tactics suggested by Ellison that the attack by the opposition was thrown right out of gear.
Davy Gage was the Poneke half-back, and directly the Wellington men were at sixes and sevens he called on his forwards to give him the ball, and in the end the strong Wellington team were beaten by three tries to nothing. One of the tries was a real beauty. Davy made a fine run right up to Strang, a big, strong Wellington three-quarter (14st was his weight). He gathered the nuggety half-caste in all right, but his face was a study when he noticed Galloway, Poneke's three-quarter, streaking for the line with the ball in his possession. He could not understand how and when Gage had made his pass. [1]
His portrait
www.nzhistory.net.nz/media/photo/david-gage
New Zealand Natives’ rugby tour of 1888-9
www.nzhistory.net.nz/culture/the-new-zealand-natives-rugb...
Maori rugby timeline
www.nzhistory.net.nz/culture/maori-rugby
David married c1899 to Amiria HAKARAIA[2]
They had at least 8 children [Erina above is noted as Nellie]:
Kiti Hemi married Henry Joseph FALLENI c1921
Nellie married Charles James TARRANT c1919
John Porokow/Porokuru married Violet Annie LONGHURST c1927
Tiripa
Te Kura [Kura] married Richard John SMITH c1924
Joseph David
Harry
Alexander Mennie
SOURCES:
[1]
paperspast.natlib.govt.nz/cgi-bin/paperspast?a=d&d=NZ...
[2]
NZ Department Internal Affairs: Marriage registration 1899/830
East window of the chancel at Gedling, consisting of three lancets and a quatrefoil light above. The glass appears to be a fine late work by Henry Holiday c1919 (or could possibly be by Holiday's follower William Glasby). Thus far I can find no documentary confirmation but the bold style of drawing speaks for itself.
All Hallows at Gedling (immediately east of Nottingham) is a grand 13th/14th century building with a very tall north west steeple.
The interior is spacious and has several features of interest, including a strange 'flattened' effigy of a priest in the chancel, and a fragment of medieval sculpture in the north aisle.
There is some good glass in the east window that appears to be a late work of Henry Holiday, whilst the recent glass at the corresponding end of the church makes a more contemporary statement.
The church is normally open only on Wednesdays.
Stained glass by Paul Woodroffe in the south transept c1919, a memorial to parishoners who died in the First World War.
en.wikipedia.org/wiki/Paul_Woodroffe
The church of the Holy Name in Manchester is one of the grandest Catholic parish churches in the country, a vast building considered to be one of the best works of architect Joseph Hansom and built 1869-71. The tower is a particularly distinctive landmark, it initially remained unfinished for some decades until the upper stage was added by Adrian Gilbert Scott in 1928, a remarkable design that evokes his brother's work in Liverpool. The interior of the church is hugely impressive, a vast open space under a vaulted ceiling and richly adorned throughout.
en.wikipedia.org/wiki/Church_of_the_Holy_Name_of_Jesus,_M...
Recipes for those in the initial stages of the Spanish Influenza in 1919. These were focused on basic sustenance and general nutrition as per the health and dietary thinking of the time.
You can view the complete record over on Archive Search
Queensland State Archives, Digital Image ID 23550
---
Recipes for Invalid Cookery
suitable for Influenza Patients.
DIET.
FIRST STAGE (When the temperature of the patient is over 102 degrees.)
Milk. Beef Tea made by long process. Barley Water may be added to the milk.
In cases of vomiting, milk should be pre-digested (peptonised).
Feed patients every 2 hours.
Total quantity every 24 hours—2 pints milk and 1 pint beef tea.
SECOND STAGE (see pages 7-10). When the temperature of the patient is between 100 and 102 degrees.) Eggs—boiled or poached. Egg Flip. Custard. Bread and Milk, Chicken or Mutton Broth. Bread and Butter. Jelly Crystals. Tea or Cocoa.
THIRD (OR CONVALESCENT) STAGE (see pages 11-14).
(When the temperature of the patient is below 100 degrees, or as normal.)
Steamed Fish. Stewed Tripe. Stewed Mutton Chop. Chicken. Mashed Potatoes. Baked Apples. Puddings—Rice, Sago, Tapioca.
FIRST STAGE.
PEPTONISED MILK. Materials.— pint milk, pint water, half-tube peptonising powder.
Mode.-Put milk and water into an enamelled saucepan. Bring to blood heat. Put the peptonising powder into a jug. Pour warm milk and water into the jug. Cover the jug and let it stand in a warm place for 20 minutes. Then pour mixture into a saucepan and bring to boiling point quickly. Pure milk, instead of milk and water, may be used for patients strong enough to digest it.
BEEF TEA-BY LONG PROCESS. Materials.—1 lb. lean juicy beef (rump is best); 1 pint very cold water; half-teaspoonful salt.
Mode.—Wipe meat with damp cloth to make sure meat is clean. Remove every particle of skin and fat. Place on board; with a sharp knife scrape or shred across the grain as fine as possible—the more finely it is shredded the more juice you will extract. Weigh, allowing pint of water to the pound. Put into a thick jug or jar. Add water. Separate well with a fork. Cover with a double piece of white greased paper; tie down. The grease on the paper makes it non-porous and prevents the strength escaping. Allow the beef tea to stand for half an hour at least before cooking The cold water helps to draw the juices out. Stir again before commencing to cook.
Stand in a saucepan containing cold water sufficient to reach tree parts up the jug or basin. Put the lid on saucepan.
Allow the water to simmer around it for three hours, replacing it as it boils away. Strain; add salt. Remove fat by passing a piece of clean white blotting paper over the top. Serve hot. This may be cooked in a jar standing in a dish of water in the oven. It will take four hours in an oven. The contents of jug or jar must be kept below simmering point, otherwise the tea will be spoiled. As the meat cakes by the long process, in order to extract all juice it is sometimes better to lift the paper and separate the cake once or twice with a fork while cooking.
BARLEY WATER DECOCTION.
A LIQUID FOOD.
Materials.—1 oz. pearl barley, 1 quart cold water, the thinly pared rind of half a small lemon, juice of one lemon (if allowed), sugar to taste.
Mode.—Put barley in saucepan and cover with cold water. Boil two minutes, then strain. Return barley to saucepan; add the water; simmer gently for half an hour. Add rind and continue simmering for half an hour longer. Strain; add lemon juice and sugar. When cold, use as required. Barley water can be made without the lemon and with milk added to it after straining. It is a nourishing drink. The barley for both recipes may be used a second time with more water added to it, and this is even better.
BARLEY WATER INFUSION.
Material.—2 oz. pearl barley, four lumps of sugar, thinly pared rind of half a small lemon, 1 pint boiling
water.
Mode.-Cover the barley with cold water; boil two minutes; strain. Place the barley, sugar, and lemon rind in a jug; pour in the boiling water and cover closely. When cold, strain and use. This forms a nutritious and palatable drink, and it is also largely used to dilute milk, thus making it easier of digestion.
SECOND STAGE.
INVALID METHOD OF BOILED EGG.
Method.-Place egg in saucepan of boiling water, put lid on, and remove the saucepan off the fire. Allow to stand exactly seven minutes.
POACHED EGG.
Method.—One egg, one pinch salt, a few drops of vinegar or lemon juice, a round of buttered toast, and boiling water.
Break the egg into a small cup or basin, being careful to keep the yolk whole.
Half-fill a small saucepan with water and put on the fire to boil. Add salt and vinegar, which helps to keep the white of egg a good colour. When the water is gently simmering, slip the egg carefully into it. Let it cook three minutes until the white is set without being hard. Lift it out with a small fish-slice. Rest on towel to drain. Trim off any ragged edges. Place it neatly on buttered toast. Garnish with a sprig of parsley and serve at once. In place of butter a little boiled milk is poured over the toast, and sometimes a little hot cream is poured over the egg.
EGG FLIP.
Method.-Break an egg into a basin with a teaspoonful of castor sugar. Add a drop of vanilla, or (if allowed) one teaspoonful of brandy or whisky; then add slowly a teacup of hot or cold milk as is necessary.
STEAMED EGG.
Method.-Grease a cup; drop fresh egg into it; cover with greased paper; stand in saucepan of simmering water until about three minutes or until just set. Lift out on to a slice of buttered toast. Sprinkle with salt.
BOILED CUSTARD.
Method.-Yolks of two eggs, pint milk, one heaped teaspoonful of sugar, quarter-teaspoonful of vanilla. Beat yolks of eggs and sugar together. Heat the milk and add slowly to eggs and sugar. Pour into a jug and stand in a saucepan of boiling water. Stir the custard until it coats the back of the spoon. Take out immediately. Add the flavouring of vanilla, and pour into a cold jug. Serve in custard glass.
CRUMB BREAD AND MILK.
Method.-Two heaped tablespoonfuls of white bread, one teaspoonful of sugar, tablespoonful of boiling water,
pint milk, pinch of salt. Put crumbs into saucepan; add sugar, salt, and boiling water. Add milk. Bring to the boil. Serve hot.
To make a change, the bread may be cut into small cubes, white or malted bread being used or hot buttered toast.
At this stage thin slices of bread and butter may be served with liquid foods.
CHICKEN BROTH.
Method.-One chicken; one teaspoonful salt; 3 pints water; one dessertspoonful arrowroot.
Draw and singe a chicken. Thoroughly cleanse.
The inferior parts will do for making the broth. The breast may be cut off and reserved for steaming. Cut the rest of the chicken into joints first. Then cut all meat from the bones into small pieces. Chop the bones and wash any part that is not quite clean. Remove any fat, but use the skin.
Wash the neck; let it soak in cold water to cleanse. Open the gizzard; clean and wash thoroughly. Carefully remove the gall-bag from liver; wash liver and heart; soak feet in boiling water and scrape well. Take a deep saucepan; put in prepared chicken with gizzard, feet, &c. Add teaspoonful of salt and just cover with cold water. Put the lid on, and bring slowly to the boil. Remove all scum thoroughly. Allow to simmer very gently four to five hours to extract all goodness from meat and bones; strain. Remove fat. Serve as it is, or slightly thickened with a little arrowroot or cornflour blended and added to the broth, which must then be brought to the boil again.
MUTTON BROTH.
Method.-1 lb. neck or knuckle of mutton ; 2 pints cold water; half an onion; one dessertspoonful rice; one teaspoonful salt; pinch of pepper.
Wash and cut up mutton; put it into a saucepan; cover with cold water ; bring to boiling point; simmer for two hours. Remove fat; add washed rice, onion, salt, and pepper; simmer for an hour; pass through a sieve; serve.
JELLY FROM JELLY CRYSTALS.
Method.-One packet jelly crystals; pint boiling water; one tablespoonful of port or sherry.
Place crystals into a basin and thoroughly dissolve with boiling water. When nearly cool add wine; pour into small moulds to set.
Tea or cocoa may be given at this stage, and may be made with boiling milk.
Third (or Convalescent) Stage.
STEAMED FISH.
Materials.—One whiting, teaspoonful of butter, quarter of lemon, pinch of salt.
Mode.—Remove all bone from fish; wash quickly in salt and water; lay fish on greased tin plate; sprinkle with salt and a little lemon juice. Cover with another greased plate and stand on a saucepan of boiling water. Cook from ten to fifteen minutes. The fish must be milk white in appearance when finished. Serve with a little butter or white sauce.
STEWED TRIPE.
Materials.- lb. tripe; one tablespoonful butter; one tablespoonful flour; } pint milk; one onion; salt; parsley.
Mode.Put tripe into a saucepan with cold water; bring to boiling point; strain off water; scrape tripe; put it into saucepan with cold water to well cover; add chopped onion. Simmer for four to six hours. Remove from water; cut into dice-shaped pieces, and reheat in white or parsley sauce; flavour with salt.
WHITE SAUCE. Melt dessert spoonful of butter in a saucepan. Take off fire and stir in one dessertspoonful of flour, using wooden spoon; then add half-cup of milk and half-cup of water; stir well until it boils; season with salt. If desired, add a teaspoonful of finely chopped parsley.
STEWED CHOPS.
Materials.—Two chops, slice of onion, pepper and salt, half-cup milk, one teaspoonful of flour, one cup of boiling water.
Method.--Remove fat from chops; trim neatly; put into saucepan with slice of onion finely minced, cup of boiling water, and half-cup of milk. Allow to simmer very gently for one hour; add pepper and salt; simmer gently one and a half hours longer. Lift chops on to hot dish; remove all fat from liquor by passing paper over surface; add flour blended with a little water; stir until it boils. Strain over chops.
STEAMED CHICKEN.
Materials.-Half a chicken, to be sprinkled with salt and a few drops of lemon juice; half a cup milk; one teaspoonful flour.
Method.—Wrap in a greased paper; place in a dish; stand in a steamer over a saucepan of boiling water; steam until tender (about one hour). Strain liquor in which it was cooked ; remove fat; add half a cup of milk ; thicken by adding a teaspoonful of blended flour; stir till it boils. If a steamer is not available, cook by stewing; same recipe as stewed chops.
MASHED POTATOES.
Materials. Two potatoes, two cups water, half teaspoonful salt, two tablespoonsfuls of boiling milk, one teaspoonful butter.
Method.-Scrub and wash potatoes; peel thinly, or, better still, cook in their jackets; place in cold water with salt; bring slowly to the boil; allow to cook slowly for about forty minutes. When just tender, drain dry by placing cloth on top of them to absorb steam, then mash free from any lumps. Add a pinch of salt and the hot milk with the butter melted in it. Beat with the back of a wooden spoon for two minutes. Serve made rough on outside with a fork.
BAKED APPLES.
Materials.-Two apples, one dessertspoonful of sugar, one teaspoonful butter, two cloves.
Method.-Wash apples; core and score with a sharp knife right round the skin of the apples twice. This prevents the apple breaking whilst cooking. Fill the centre with butter and sugar and a clove on top. Stand on a greased tin; pour round one tablespoonful of water; cover with a greased sheet of paper; bake slowly, until tender. Serve with a little sugar sprinkled over it.
PUDDINGS-RICE, SAGO, OR TAPIOCA CUSTARDS.
Materials.—One tablespoonful of grain, one dessertspoonful of sugar, quarter teaspoonful vanilla, one egg, one cup of milk, one nutmeg, half teaspoonful butter.
Mode.—Well wash grain and place it in a saucepan with the milk; stir over the fire until it boils; allow to boil five minutes. Remove from fire, add sugar, butter, vanilla, and a well-beaten egg very slowly. Pour into a greased pie-dish; grate a little nutmeg over the top; stand in a dish of water; bake in a very slow oven from forty minutes to one hour.
Also shown are two views of a rather forlornly displayed Armstrong Siddeley Python Turboprop
Update:
(Fight 1954) The Python turboprop had passed acceptance trials in 1945, but a lot of work was needed before it could be used as a fully developed power plant. Many of these troubles stemmed
from the difficult application of the engine—the WESTLAND WYVERN carrier based strike aircraft. The early design of the Python is reflected in almost every plan of the engine, and it is much bigger than would be a present-day engine of the same power. It is a reverse flow engine, with the air flowing forwards through the compressor and back again through the eleven cans which hide the compressor from view. The most common type of Python is the ASP.3, which has a compressed-air starter jet which spins the turbines; an airscrew brake is another fitting, which slows down the engine in about
11 seconds for carrier "striking down." The Python may be replaced by completely new engines, but development is proceeding to produce an exceptionally refined unit capable of long, trouble-free life, a typical example of this work being progressive cooling of the turbine discs. The engine is still in production, the latest models being re-stressed for a turbine starter.
www.flightglobal.com/pdfarchive/view/1954/1954%20-%200979...
The Greville Emerald Tiara c1919
Like all great jewels, this tiara has been through several re-incarnations. It was originally made by Boucheron in Paris in the early 1900 for the heiress the Hon. Mrs. Greville as a circular crown of diamond-set papyrus leaves. As fashions changed, in 1910 Mrs Greville thought the tiara was too imposing and went back to Boucheron to have it remodelled into a lighter headband or bandeau shape tiara. In 1919 it was further adjusted so that it could be worn lower on the forehead. Its final tweak was in 1921 when the geometric pattern of diamonds and emeralds was added and this is the version we saw Princess Eugenie wearing it down the aisle. Unlike the tiara’s original crown design, the bandeau style is streamlined and geometric with no ornamental scrolls or twirls rising above the frame for a cleaner look in keeping with the 1920’s flapper-style fashion revolution. Mrs Greville was pictured in the piece just once, at a concert at the Austrian Legation in London in 1937.
For more history we have to thank Geoffrey C. Munn and his well-researched book: Tiaras, a History of Splendour. According to Mr Munn, the Hon. Mrs Greville had been a long-time friend of the Royal Family and the Duke and Duchess of York - who later became Prince Albert and Elizabeth, the Queen Mother – they spent their 1923 honeymoon at her home, Polesden Lacey. Famous for her honesty Mrs Greville was not shy of the fact that her wealth came from her father’s brewing business. She was known to state: ‘I’d rather be a beeress than a peeress.’ In her will, she bequeathed her entire jewellery collection to the Queen Mother, who, when she died in 2002 left her jewellery to be inherited by Her Majesty, Queen Elizabeth II, who in turn lent it to Princess Eugenie for the ‘something borrowed’ wedding item.
When Princess Eugenie of York married Mr. Jack Brooksbank, it was not only the first time that she wore a tiara in public, it was also the first instance when one of the British Royal Family’s most precious tiaras surfaced after being locked up in the royal vault for over seven decades. Contrary to popular speculation that Princess Eugenie would wear her mother’s York Diamond Tiara, the bride, instead, borrowed The Queen’s Greville Emerald Kokoshnik tiara. It is made up of brilliant and rose-cut diamonds that are pavé set in platinum. The delicate weave of the tiara highlights six emeralds that are inset to each side, although only four or five to a side are visible, with a massive stone in the centre. In the book Boucheron: The Secret Archives, it is revealed that the tiara’s oval central emerald is a whopping 93.70 carat. It features five horizontal bands of diamonds, set with six hexagonal emeralds on the third row, on either side. Centred on a large cabochon emerald surrounded by rose-cut diamonds. An elegant jewel such as this would be estimated to fetch £5 million to £10 million at auction, as of 2019.
To complete Princess Eugenie’s wedding day look, she wore a pair of diamond and emerald drop earrings given to her by her husband Jack Brooksbank which perfectly complemented the tiara.
THIS COPY comes from China. it is close but It only has 4 emeralds at each side instead of the six, so is shorter in length towards the back, where it should nearly join together. The earrings are close but of course the emerald stones are not faceted but cabochon.
Research the history of your house: www.publications.qld.gov.au/dataset/brief-guides-at-qsa/r...
Tarragindi, a residential suburb, is six km south of central Brisbane. It includes the localities of Ekibin and Wellers Hill.
The area was originally known as Sandy Creek, a watercourse with headwaters at Toohey Mountain and flowing northward through the Tarragindi Recreation Reserve to join Ekibin Creek just beyond Sexton Street.
In 1890 William Grimes settled at Sandy Creek on land either side of Andrew Avenue, north-west of the Tarragindi Hill reservoir. The Grimes household employed a Pacific Islander, Tarragindi, and when told that 'Tarragindi' meant camp on a hill, Grimes gave that name to his new house. Tarragindi Hill was a bus destination name in the 1920s, and the name was formally adopted in 1931.
Tarragindi was a rural area until the interwar years. A Congregational chapel was built in the early 1900s, but there was no school, other church building or public hall. The Ipswich Road electric tram reached Yeronga Park in 1915, but there was ample undeveloped land between Ipswich Road and Tarragindi to absorb any demand for house lots. An early murmur of development was the formation of the Sandy Creek Progress Association (c1919) which sponsored fund-raising for a public hall. The Tarragindi Memorial Hall at Fernvale Road and Andrew Avenue was built in 1932, and the Association also lobbied for a district primary school. In the 1920s land was provided for soldier settlement poultry farmers.
A sign of advancing suburbanisation came with the building of a service reservoir on Tarragindi Hill in 1922. Four years later a primary school was opened at Weillers Hill (changed to Wellers Hill in 1950).
Immediately after World War II Tarragindi was an outlying suburb. The Ipswich Road tram had been extended to the Salisbury munitions works in 1940 and all of Tarragindi could be reached from a tram stop. The area became known as a shanty town where people could run up shelters during the postwar housing shortage. Later there were War Service and Housing Commission estates.
The school expanded in the 1950s and church congregations which had met in the hall or private houses raised money for new buildings: Methodist (1950), Catholic (1955), Baptist (1956), Presbyterian (1957) and Anglican (1959). Post Offices at Tarragindi and Wellers Hill were opened in 1957 and 1964. Service reservoirs were built at Wellers Hill in the 1970s, by when nearly all of the district was fully urbanised.
Commuting to town could be done by train from Yeerongpilly, by bus or by car along the Southeast Freeway (1977). Alternatively the freeway could be travelled to Mount Gravatt or the Nathan campus of Griffith University (1980).
Tarragindi, a suburb of the 1950s-60s, is bounded on its east by the freeway which looks across a series of hills and valleys with houses, public parks and the occasional high-gabled church. There are local shops along Toohey Road.
Tarragindi history: Queensland Places – Tarragindi
Research the history of your house: www.publications.qld.gov.au/dataset/brief-guides-at-qsa/r...
Tarragindi, a residential suburb, is six km south of central Brisbane. It includes the localities of Ekibin and Wellers Hill.
The area was originally known as Sandy Creek, a watercourse with headwaters at Toohey Mountain and flowing northward through the Tarragindi Recreation Reserve to join Ekibin Creek just beyond Sexton Street.
In 1890 William Grimes settled at Sandy Creek on land either side of Andrew Avenue, north-west of the Tarragindi Hill reservoir. The Grimes household employed a Pacific Islander, Tarragindi, and when told that 'Tarragindi' meant camp on a hill, Grimes gave that name to his new house. Tarragindi Hill was a bus destination name in the 1920s, and the name was formally adopted in 1931.
Tarragindi was a rural area until the interwar years. A Congregational chapel was built in the early 1900s, but there was no school, other church building or public hall. The Ipswich Road electric tram reached Yeronga Park in 1915, but there was ample undeveloped land between Ipswich Road and Tarragindi to absorb any demand for house lots. An early murmur of development was the formation of the Sandy Creek Progress Association (c1919) which sponsored fund-raising for a public hall. The Tarragindi Memorial Hall at Fernvale Road and Andrew Avenue was built in 1932, and the Association also lobbied for a district primary school. In the 1920s land was provided for soldier settlement poultry farmers.
A sign of advancing suburbanisation came with the building of a service reservoir on Tarragindi Hill in 1922. Four years later a primary school was opened at Weillers Hill (changed to Wellers Hill in 1950).
Immediately after World War II Tarragindi was an outlying suburb. The Ipswich Road tram had been extended to the Salisbury munitions works in 1940 and all of Tarragindi could be reached from a tram stop. The area became known as a shanty town where people could run up shelters during the postwar housing shortage. Later there were War Service and Housing Commission estates.
The school expanded in the 1950s and church congregations which had met in the hall or private houses raised money for new buildings: Methodist (1950), Catholic (1955), Baptist (1956), Presbyterian (1957) and Anglican (1959). Post Offices at Tarragindi and Wellers Hill were opened in 1957 and 1964. Service reservoirs were built at Wellers Hill in the 1970s, by when nearly all of the district was fully urbanised.
Commuting to town could be done by train from Yeerongpilly, by bus or by car along the Southeast Freeway (1977). Alternatively the freeway could be travelled to Mount Gravatt or the Nathan campus of Griffith University (1980).
Tarragindi, a suburb of the 1950s-60s, is bounded on its east by the freeway which looks across a series of hills and valleys with houses, public parks and the occasional high-gabled church. There are local shops along Toohey Road.
Tarragindi history: Queensland Places – Tarragindi
Research the history of your house: www.publications.qld.gov.au/dataset/brief-guides-at-qsa/r...
Tarragindi, a residential suburb, is six km south of central Brisbane. It includes the localities of Ekibin and Wellers Hill.
The area was originally known as Sandy Creek, a watercourse with headwaters at Toohey Mountain and flowing northward through the Tarragindi Recreation Reserve to join Ekibin Creek just beyond Sexton Street.
In 1890 William Grimes settled at Sandy Creek on land either side of Andrew Avenue, north-west of the Tarragindi Hill reservoir. The Grimes household employed a Pacific Islander, Tarragindi, and when told that 'Tarragindi' meant camp on a hill, Grimes gave that name to his new house. Tarragindi Hill was a bus destination name in the 1920s, and the name was formally adopted in 1931.
Tarragindi was a rural area until the interwar years. A Congregational chapel was built in the early 1900s, but there was no school, other church building or public hall. The Ipswich Road electric tram reached Yeronga Park in 1915, but there was ample undeveloped land between Ipswich Road and Tarragindi to absorb any demand for house lots. An early murmur of development was the formation of the Sandy Creek Progress Association (c1919) which sponsored fund-raising for a public hall. The Tarragindi Memorial Hall at Fernvale Road and Andrew Avenue was built in 1932, and the Association also lobbied for a district primary school. In the 1920s land was provided for soldier settlement poultry farmers.
A sign of advancing suburbanisation came with the building of a service reservoir on Tarragindi Hill in 1922. Four years later a primary school was opened at Weillers Hill (changed to Wellers Hill in 1950).
Immediately after World War II Tarragindi was an outlying suburb. The Ipswich Road tram had been extended to the Salisbury munitions works in 1940 and all of Tarragindi could be reached from a tram stop. The area became known as a shanty town where people could run up shelters during the postwar housing shortage. Later there were War Service and Housing Commission estates.
The school expanded in the 1950s and church congregations which had met in the hall or private houses raised money for new buildings: Methodist (1950), Catholic (1955), Baptist (1956), Presbyterian (1957) and Anglican (1959). Post Offices at Tarragindi and Wellers Hill were opened in 1957 and 1964. Service reservoirs were built at Wellers Hill in the 1970s, by when nearly all of the district was fully urbanised.
Commuting to town could be done by train from Yeerongpilly, by bus or by car along the Southeast Freeway (1977). Alternatively the freeway could be travelled to Mount Gravatt or the Nathan campus of Griffith University (1980).
Tarragindi, a suburb of the 1950s-60s, is bounded on its east by the freeway which looks across a series of hills and valleys with houses, public parks and the occasional high-gabled church. There are local shops along Toohey Road.
Tarragindi history: Queensland Places – Tarragindi
Research the history of your house: www.publications.qld.gov.au/dataset/brief-guides-at-qsa/r...
Tarragindi, a residential suburb, is six km south of central Brisbane. It includes the localities of Ekibin and Wellers Hill.
The area was originally known as Sandy Creek, a watercourse with headwaters at Toohey Mountain and flowing northward through the Tarragindi Recreation Reserve to join Ekibin Creek just beyond Sexton Street.
In 1890 William Grimes settled at Sandy Creek on land either side of Andrew Avenue, north-west of the Tarragindi Hill reservoir. The Grimes household employed a Pacific Islander, Tarragindi, and when told that 'Tarragindi' meant camp on a hill, Grimes gave that name to his new house. Tarragindi Hill was a bus destination name in the 1920s, and the name was formally adopted in 1931.
Tarragindi was a rural area until the interwar years. A Congregational chapel was built in the early 1900s, but there was no school, other church building or public hall. The Ipswich Road electric tram reached Yeronga Park in 1915, but there was ample undeveloped land between Ipswich Road and Tarragindi to absorb any demand for house lots. An early murmur of development was the formation of the Sandy Creek Progress Association (c1919) which sponsored fund-raising for a public hall. The Tarragindi Memorial Hall at Fernvale Road and Andrew Avenue was built in 1932, and the Association also lobbied for a district primary school. In the 1920s land was provided for soldier settlement poultry farmers.
A sign of advancing suburbanisation came with the building of a service reservoir on Tarragindi Hill in 1922. Four years later a primary school was opened at Weillers Hill (changed to Wellers Hill in 1950).
Immediately after World War II Tarragindi was an outlying suburb. The Ipswich Road tram had been extended to the Salisbury munitions works in 1940 and all of Tarragindi could be reached from a tram stop. The area became known as a shanty town where people could run up shelters during the postwar housing shortage. Later there were War Service and Housing Commission estates.
The school expanded in the 1950s and church congregations which had met in the hall or private houses raised money for new buildings: Methodist (1950), Catholic (1955), Baptist (1956), Presbyterian (1957) and Anglican (1959). Post Offices at Tarragindi and Wellers Hill were opened in 1957 and 1964. Service reservoirs were built at Wellers Hill in the 1970s, by when nearly all of the district was fully urbanised.
Commuting to town could be done by train from Yeerongpilly, by bus or by car along the Southeast Freeway (1977). Alternatively the freeway could be travelled to Mount Gravatt or the Nathan campus of Griffith University (1980).
Tarragindi, a suburb of the 1950s-60s, is bounded on its east by the freeway which looks across a series of hills and valleys with houses, public parks and the occasional high-gabled church. There are local shops along Toohey Road.
Tarragindi history: Queensland Places – Tarragindi
Source: livinghistories.newcastle.edu.au/nodes/view/32396
Employees at NSW State Dockyard, Newcastle, photograph taken at 12:30pm, c1919-1920
Sign on wall reads:
“DOCKyd FIRE BRIGADE
IN CASE OF FIRE THE DISCOVERER WILL HASTEN TO THE NEAREST HOSE OR STAND PIPE AND PLAY THE WATER ON THE FIRE. HE WILL ALSO SEND A MESSAGE TO THE MAN-IN-CHARGE OF THE ALARM INFORMING HIM OF THE LOCATION OF THE FIRE SO THAT THE ALARM MAY BE BLOWN AND CORRECT SIGNAL HOISTED.
THE MAN-IN-CHARGE OF POWER HOUSE MUST TAKE THE MAN’S NAME AND NUMBER AND SUBMIT IT TO THE MANAGEMENT”
Thomas James Rodoni was born in 1882 at Hotham East, Victoria, to Swiss and Irish parents. While living in Sydney in August 1914 as a man of 31, Rodoni joined the first Australian Imperial Force that would engage in the Great War: the Australian Naval & Military Expeditionary Force.
A week after enlisting, Rodoni’s company embarked on the HMAS Berrima and sailed to German New Guinea among a fleet with orders to seize two wireless stations and to disable the German colonies there.
Rodoni’s unofficial photographs – many of them “candid” shots, captured in the moment – are a rare glimpse of this pivotal moment in Australia’s history. He has documented the energetic atmosphere of prewar Sydney and its surrounds, from civilian and military marches to battleships docked in Sydney Harbour, with accompanying crowds of people brought together for these special events. His camera voyaged with him on the expedition to the Pacific region, taking images both from the ship’s deck and then again on dry land after disembarking.
Rodoni was stationed in New Guinea for five months with the AN&MEF after the successful capture of territory from the German forces. His striking images are testament to his ease with the camera, and the ease of his fellow servicemen around this avid amateur photographer. He used his camera to record daily events and significant moments in the expedition, and made several group portraits of the officers and soldiers in his company. Yet his images also suggest a genuine curiosity for the foreign people and places where he was stationed, and a love of the photographic medium in which he practiced during this early period of the war.
After leaving New Guinea with the AN&MEF and returning home to Australia in January 1915, Rodoni left the force to work in a Small Arms Factory manufacturing munitions for the war. He soon married and settled in Newcastle with his wife, Catherine Annie Wilson, and had four children: Thomas, Mary, Jim and William (Bill).
The wider collection of glass plate negatives – over 600 in total and with many views of Newcastle and its surrounds is an incredible legacy to Thomas Rodoni and his family.
Rodoni died in 1956 as a result of a car accident in Waratah, Newcastle.
The original negatives are held in Cultural Collections at the Auchmuty Library, University of Newcastle (Australia).
You are welcome to use the images for study and personal research purposes. Please acknowledge as Courtesy of the Rodoni Archive, University of Newcastle (Australia)" For commercial requests you must obtain permission by contacting Cultural Collections.
If you are the subject of the images, or know the subject of the images, and have cultural or other reservations about the images being displayed on this website and would like to discuss this with us please contact Cultural Collections.
If you have any further information on the photographs, please leave a comment.
These images are provided free of charge to the global community thanks to the generosity of the Bill Rodoni & Family and the Vera Deacon Regional History Fund. If you wish to donate to the Vera Deacon Fund please download a form here: dl.dropboxusercontent.com/u/21528529/veradeaconform.jpg
Research the history of your house: www.publications.qld.gov.au/dataset/brief-guides-at-qsa/r...
Tarragindi, a residential suburb, is six km south of central Brisbane. It includes the localities of Ekibin and Wellers Hill.
The area was originally known as Sandy Creek, a watercourse with headwaters at Toohey Mountain and flowing northward through the Tarragindi Recreation Reserve to join Ekibin Creek just beyond Sexton Street.
In 1890 William Grimes settled at Sandy Creek on land either side of Andrew Avenue, north-west of the Tarragindi Hill reservoir. The Grimes household employed a Pacific Islander, Tarragindi, and when told that 'Tarragindi' meant camp on a hill, Grimes gave that name to his new house. Tarragindi Hill was a bus destination name in the 1920s, and the name was formally adopted in 1931.
Tarragindi was a rural area until the interwar years. A Congregational chapel was built in the early 1900s, but there was no school, other church building or public hall. The Ipswich Road electric tram reached Yeronga Park in 1915, but there was ample undeveloped land between Ipswich Road and Tarragindi to absorb any demand for house lots. An early murmur of development was the formation of the Sandy Creek Progress Association (c1919) which sponsored fund-raising for a public hall. The Tarragindi Memorial Hall at Fernvale Road and Andrew Avenue was built in 1932, and the Association also lobbied for a district primary school. In the 1920s land was provided for soldier settlement poultry farmers.
A sign of advancing suburbanisation came with the building of a service reservoir on Tarragindi Hill in 1922. Four years later a primary school was opened at Weillers Hill (changed to Wellers Hill in 1950).
Immediately after World War II Tarragindi was an outlying suburb. The Ipswich Road tram had been extended to the Salisbury munitions works in 1940 and all of Tarragindi could be reached from a tram stop. The area became known as a shanty town where people could run up shelters during the postwar housing shortage. Later there were War Service and Housing Commission estates.
The school expanded in the 1950s and church congregations which had met in the hall or private houses raised money for new buildings: Methodist (1950), Catholic (1955), Baptist (1956), Presbyterian (1957) and Anglican (1959). Post Offices at Tarragindi and Wellers Hill were opened in 1957 and 1964. Service reservoirs were built at Wellers Hill in the 1970s, by when nearly all of the district was fully urbanised.
Commuting to town could be done by train from Yeerongpilly, by bus or by car along the Southeast Freeway (1977). Alternatively the freeway could be travelled to Mount Gravatt or the Nathan campus of Griffith University (1980).
Tarragindi, a suburb of the 1950s-60s, is bounded on its east by the freeway which looks across a series of hills and valleys with houses, public parks and the occasional high-gabled church. There are local shops along Toohey Road.
Tarragindi history: Queensland Places – Tarragindi
Research the history of your house: www.publications.qld.gov.au/dataset/brief-guides-at-qsa/r...
Tarragindi, a residential suburb, is six km south of central Brisbane. It includes the localities of Ekibin and Wellers Hill.
The area was originally known as Sandy Creek, a watercourse with headwaters at Toohey Mountain and flowing northward through the Tarragindi Recreation Reserve to join Ekibin Creek just beyond Sexton Street.
In 1890 William Grimes settled at Sandy Creek on land either side of Andrew Avenue, north-west of the Tarragindi Hill reservoir. The Grimes household employed a Pacific Islander, Tarragindi, and when told that 'Tarragindi' meant camp on a hill, Grimes gave that name to his new house. Tarragindi Hill was a bus destination name in the 1920s, and the name was formally adopted in 1931.
Tarragindi was a rural area until the interwar years. A Congregational chapel was built in the early 1900s, but there was no school, other church building or public hall. The Ipswich Road electric tram reached Yeronga Park in 1915, but there was ample undeveloped land between Ipswich Road and Tarragindi to absorb any demand for house lots. An early murmur of development was the formation of the Sandy Creek Progress Association (c1919) which sponsored fund-raising for a public hall. The Tarragindi Memorial Hall at Fernvale Road and Andrew Avenue was built in 1932, and the Association also lobbied for a district primary school. In the 1920s land was provided for soldier settlement poultry farmers.
A sign of advancing suburbanisation came with the building of a service reservoir on Tarragindi Hill in 1922. Four years later a primary school was opened at Weillers Hill (changed to Wellers Hill in 1950).
Immediately after World War II Tarragindi was an outlying suburb. The Ipswich Road tram had been extended to the Salisbury munitions works in 1940 and all of Tarragindi could be reached from a tram stop. The area became known as a shanty town where people could run up shelters during the postwar housing shortage. Later there were War Service and Housing Commission estates.
The school expanded in the 1950s and church congregations which had met in the hall or private houses raised money for new buildings: Methodist (1950), Catholic (1955), Baptist (1956), Presbyterian (1957) and Anglican (1959). Post Offices at Tarragindi and Wellers Hill were opened in 1957 and 1964. Service reservoirs were built at Wellers Hill in the 1970s, by when nearly all of the district was fully urbanised.
Commuting to town could be done by train from Yeerongpilly, by bus or by car along the Southeast Freeway (1977). Alternatively the freeway could be travelled to Mount Gravatt or the Nathan campus of Griffith University (1980).
Tarragindi, a suburb of the 1950s-60s, is bounded on its east by the freeway which looks across a series of hills and valleys with houses, public parks and the occasional high-gabled church. There are local shops along Toohey Road.
Tarragindi history: Queensland Places – Tarragindi
Research the history of your house: www.publications.qld.gov.au/dataset/brief-guides-at-qsa/r...
Tarragindi, a residential suburb, is six km south of central Brisbane. It includes the localities of Ekibin and Wellers Hill.
The area was originally known as Sandy Creek, a watercourse with headwaters at Toohey Mountain and flowing northward through the Tarragindi Recreation Reserve to join Ekibin Creek just beyond Sexton Street.
In 1890 William Grimes settled at Sandy Creek on land either side of Andrew Avenue, north-west of the Tarragindi Hill reservoir. The Grimes household employed a Pacific Islander, Tarragindi, and when told that 'Tarragindi' meant camp on a hill, Grimes gave that name to his new house. Tarragindi Hill was a bus destination name in the 1920s, and the name was formally adopted in 1931.
Tarragindi was a rural area until the interwar years. A Congregational chapel was built in the early 1900s, but there was no school, other church building or public hall. The Ipswich Road electric tram reached Yeronga Park in 1915, but there was ample undeveloped land between Ipswich Road and Tarragindi to absorb any demand for house lots. An early murmur of development was the formation of the Sandy Creek Progress Association (c1919) which sponsored fund-raising for a public hall. The Tarragindi Memorial Hall at Fernvale Road and Andrew Avenue was built in 1932, and the Association also lobbied for a district primary school. In the 1920s land was provided for soldier settlement poultry farmers.
A sign of advancing suburbanisation came with the building of a service reservoir on Tarragindi Hill in 1922. Four years later a primary school was opened at Weillers Hill (changed to Wellers Hill in 1950).
Immediately after World War II Tarragindi was an outlying suburb. The Ipswich Road tram had been extended to the Salisbury munitions works in 1940 and all of Tarragindi could be reached from a tram stop. The area became known as a shanty town where people could run up shelters during the postwar housing shortage. Later there were War Service and Housing Commission estates.
The school expanded in the 1950s and church congregations which had met in the hall or private houses raised money for new buildings: Methodist (1950), Catholic (1955), Baptist (1956), Presbyterian (1957) and Anglican (1959). Post Offices at Tarragindi and Wellers Hill were opened in 1957 and 1964. Service reservoirs were built at Wellers Hill in the 1970s, by when nearly all of the district was fully urbanised.
Commuting to town could be done by train from Yeerongpilly, by bus or by car along the Southeast Freeway (1977). Alternatively the freeway could be travelled to Mount Gravatt or the Nathan campus of Griffith University (1980).
Tarragindi, a suburb of the 1950s-60s, is bounded on its east by the freeway which looks across a series of hills and valleys with houses, public parks and the occasional high-gabled church. There are local shops along Toohey Road.
Tarragindi history: Queensland Places – Tarragindi
Research the history of your house: www.publications.qld.gov.au/dataset/brief-guides-at-qsa/r...
Tarragindi, a residential suburb, is six km south of central Brisbane. It includes the localities of Ekibin and Wellers Hill.
The area was originally known as Sandy Creek, a watercourse with headwaters at Toohey Mountain and flowing northward through the Tarragindi Recreation Reserve to join Ekibin Creek just beyond Sexton Street.
In 1890 William Grimes settled at Sandy Creek on land either side of Andrew Avenue, north-west of the Tarragindi Hill reservoir. The Grimes household employed a Pacific Islander, Tarragindi, and when told that 'Tarragindi' meant camp on a hill, Grimes gave that name to his new house. Tarragindi Hill was a bus destination name in the 1920s, and the name was formally adopted in 1931.
Tarragindi was a rural area until the interwar years. A Congregational chapel was built in the early 1900s, but there was no school, other church building or public hall. The Ipswich Road electric tram reached Yeronga Park in 1915, but there was ample undeveloped land between Ipswich Road and Tarragindi to absorb any demand for house lots. An early murmur of development was the formation of the Sandy Creek Progress Association (c1919) which sponsored fund-raising for a public hall. The Tarragindi Memorial Hall at Fernvale Road and Andrew Avenue was built in 1932, and the Association also lobbied for a district primary school. In the 1920s land was provided for soldier settlement poultry farmers.
A sign of advancing suburbanisation came with the building of a service reservoir on Tarragindi Hill in 1922. Four years later a primary school was opened at Weillers Hill (changed to Wellers Hill in 1950).
Immediately after World War II Tarragindi was an outlying suburb. The Ipswich Road tram had been extended to the Salisbury munitions works in 1940 and all of Tarragindi could be reached from a tram stop. The area became known as a shanty town where people could run up shelters during the postwar housing shortage. Later there were War Service and Housing Commission estates.
The school expanded in the 1950s and church congregations which had met in the hall or private houses raised money for new buildings: Methodist (1950), Catholic (1955), Baptist (1956), Presbyterian (1957) and Anglican (1959). Post Offices at Tarragindi and Wellers Hill were opened in 1957 and 1964. Service reservoirs were built at Wellers Hill in the 1970s, by when nearly all of the district was fully urbanised.
Commuting to town could be done by train from Yeerongpilly, by bus or by car along the Southeast Freeway (1977). Alternatively the freeway could be travelled to Mount Gravatt or the Nathan campus of Griffith University (1980).
Tarragindi, a suburb of the 1950s-60s, is bounded on its east by the freeway which looks across a series of hills and valleys with houses, public parks and the occasional high-gabled church. There are local shops along Toohey Road.
Tarragindi history: Queensland Places – Tarragindi
Research the history of your house: www.publications.qld.gov.au/dataset/brief-guides-at-qsa/r...
Tarragindi, a residential suburb, is six km south of central Brisbane. It includes the localities of Ekibin and Wellers Hill.
The area was originally known as Sandy Creek, a watercourse with headwaters at Toohey Mountain and flowing northward through the Tarragindi Recreation Reserve to join Ekibin Creek just beyond Sexton Street.
In 1890 William Grimes settled at Sandy Creek on land either side of Andrew Avenue, north-west of the Tarragindi Hill reservoir. The Grimes household employed a Pacific Islander, Tarragindi, and when told that 'Tarragindi' meant camp on a hill, Grimes gave that name to his new house. Tarragindi Hill was a bus destination name in the 1920s, and the name was formally adopted in 1931.
Tarragindi was a rural area until the interwar years. A Congregational chapel was built in the early 1900s, but there was no school, other church building or public hall. The Ipswich Road electric tram reached Yeronga Park in 1915, but there was ample undeveloped land between Ipswich Road and Tarragindi to absorb any demand for house lots. An early murmur of development was the formation of the Sandy Creek Progress Association (c1919) which sponsored fund-raising for a public hall. The Tarragindi Memorial Hall at Fernvale Road and Andrew Avenue was built in 1932, and the Association also lobbied for a district primary school. In the 1920s land was provided for soldier settlement poultry farmers.
A sign of advancing suburbanisation came with the building of a service reservoir on Tarragindi Hill in 1922. Four years later a primary school was opened at Weillers Hill (changed to Wellers Hill in 1950).
Immediately after World War II Tarragindi was an outlying suburb. The Ipswich Road tram had been extended to the Salisbury munitions works in 1940 and all of Tarragindi could be reached from a tram stop. The area became known as a shanty town where people could run up shelters during the postwar housing shortage. Later there were War Service and Housing Commission estates.
The school expanded in the 1950s and church congregations which had met in the hall or private houses raised money for new buildings: Methodist (1950), Catholic (1955), Baptist (1956), Presbyterian (1957) and Anglican (1959). Post Offices at Tarragindi and Wellers Hill were opened in 1957 and 1964. Service reservoirs were built at Wellers Hill in the 1970s, by when nearly all of the district was fully urbanised.
Commuting to town could be done by train from Yeerongpilly, by bus or by car along the Southeast Freeway (1977). Alternatively the freeway could be travelled to Mount Gravatt or the Nathan campus of Griffith University (1980).
Tarragindi, a suburb of the 1950s-60s, is bounded on its east by the freeway which looks across a series of hills and valleys with houses, public parks and the occasional high-gabled church. There are local shops along Toohey Road.
Tarragindi history: Queensland Places – Tarragindi
Research the history of your house: www.publications.qld.gov.au/dataset/brief-guides-at-qsa/r...
Tarragindi, a residential suburb, is six km south of central Brisbane. It includes the localities of Ekibin and Wellers Hill.
The area was originally known as Sandy Creek, a watercourse with headwaters at Toohey Mountain and flowing northward through the Tarragindi Recreation Reserve to join Ekibin Creek just beyond Sexton Street.
In 1890 William Grimes settled at Sandy Creek on land either side of Andrew Avenue, north-west of the Tarragindi Hill reservoir. The Grimes household employed a Pacific Islander, Tarragindi, and when told that 'Tarragindi' meant camp on a hill, Grimes gave that name to his new house. Tarragindi Hill was a bus destination name in the 1920s, and the name was formally adopted in 1931.
Tarragindi was a rural area until the interwar years. A Congregational chapel was built in the early 1900s, but there was no school, other church building or public hall. The Ipswich Road electric tram reached Yeronga Park in 1915, but there was ample undeveloped land between Ipswich Road and Tarragindi to absorb any demand for house lots. An early murmur of development was the formation of the Sandy Creek Progress Association (c1919) which sponsored fund-raising for a public hall. The Tarragindi Memorial Hall at Fernvale Road and Andrew Avenue was built in 1932, and the Association also lobbied for a district primary school. In the 1920s land was provided for soldier settlement poultry farmers.
A sign of advancing suburbanisation came with the building of a service reservoir on Tarragindi Hill in 1922. Four years later a primary school was opened at Weillers Hill (changed to Wellers Hill in 1950).
Immediately after World War II Tarragindi was an outlying suburb. The Ipswich Road tram had been extended to the Salisbury munitions works in 1940 and all of Tarragindi could be reached from a tram stop. The area became known as a shanty town where people could run up shelters during the postwar housing shortage. Later there were War Service and Housing Commission estates.
The school expanded in the 1950s and church congregations which had met in the hall or private houses raised money for new buildings: Methodist (1950), Catholic (1955), Baptist (1956), Presbyterian (1957) and Anglican (1959). Post Offices at Tarragindi and Wellers Hill were opened in 1957 and 1964. Service reservoirs were built at Wellers Hill in the 1970s, by when nearly all of the district was fully urbanised.
Commuting to town could be done by train from Yeerongpilly, by bus or by car along the Southeast Freeway (1977). Alternatively the freeway could be travelled to Mount Gravatt or the Nathan campus of Griffith University (1980).
Tarragindi, a suburb of the 1950s-60s, is bounded on its east by the freeway which looks across a series of hills and valleys with houses, public parks and the occasional high-gabled church. There are local shops along Toohey Road.
Tarragindi history: Queensland Places – Tarragindi
Research the history of your house: www.publications.qld.gov.au/dataset/brief-guides-at-qsa/r...
Tarragindi, a residential suburb, is six km south of central Brisbane. It includes the localities of Ekibin and Wellers Hill.
The area was originally known as Sandy Creek, a watercourse with headwaters at Toohey Mountain and flowing northward through the Tarragindi Recreation Reserve to join Ekibin Creek just beyond Sexton Street.
In 1890 William Grimes settled at Sandy Creek on land either side of Andrew Avenue, north-west of the Tarragindi Hill reservoir. The Grimes household employed a Pacific Islander, Tarragindi, and when told that 'Tarragindi' meant camp on a hill, Grimes gave that name to his new house. Tarragindi Hill was a bus destination name in the 1920s, and the name was formally adopted in 1931.
Tarragindi was a rural area until the interwar years. A Congregational chapel was built in the early 1900s, but there was no school, other church building or public hall. The Ipswich Road electric tram reached Yeronga Park in 1915, but there was ample undeveloped land between Ipswich Road and Tarragindi to absorb any demand for house lots. An early murmur of development was the formation of the Sandy Creek Progress Association (c1919) which sponsored fund-raising for a public hall. The Tarragindi Memorial Hall at Fernvale Road and Andrew Avenue was built in 1932, and the Association also lobbied for a district primary school. In the 1920s land was provided for soldier settlement poultry farmers.
A sign of advancing suburbanisation came with the building of a service reservoir on Tarragindi Hill in 1922. Four years later a primary school was opened at Weillers Hill (changed to Wellers Hill in 1950).
Immediately after World War II Tarragindi was an outlying suburb. The Ipswich Road tram had been extended to the Salisbury munitions works in 1940 and all of Tarragindi could be reached from a tram stop. The area became known as a shanty town where people could run up shelters during the postwar housing shortage. Later there were War Service and Housing Commission estates.
The school expanded in the 1950s and church congregations which had met in the hall or private houses raised money for new buildings: Methodist (1950), Catholic (1955), Baptist (1956), Presbyterian (1957) and Anglican (1959). Post Offices at Tarragindi and Wellers Hill were opened in 1957 and 1964. Service reservoirs were built at Wellers Hill in the 1970s, by when nearly all of the district was fully urbanised.
Commuting to town could be done by train from Yeerongpilly, by bus or by car along the Southeast Freeway (1977). Alternatively the freeway could be travelled to Mount Gravatt or the Nathan campus of Griffith University (1980).
Tarragindi, a suburb of the 1950s-60s, is bounded on its east by the freeway which looks across a series of hills and valleys with houses, public parks and the occasional high-gabled church. There are local shops along Toohey Road.
Tarragindi history: Queensland Places – Tarragindi
Research the history of your house: www.publications.qld.gov.au/dataset/brief-guides-at-qsa/r...
Tarragindi, a residential suburb, is six km south of central Brisbane. It includes the localities of Ekibin and Wellers Hill.
The area was originally known as Sandy Creek, a watercourse with headwaters at Toohey Mountain and flowing northward through the Tarragindi Recreation Reserve to join Ekibin Creek just beyond Sexton Street.
In 1890 William Grimes settled at Sandy Creek on land either side of Andrew Avenue, north-west of the Tarragindi Hill reservoir. The Grimes household employed a Pacific Islander, Tarragindi, and when told that 'Tarragindi' meant camp on a hill, Grimes gave that name to his new house. Tarragindi Hill was a bus destination name in the 1920s, and the name was formally adopted in 1931.
Tarragindi was a rural area until the interwar years. A Congregational chapel was built in the early 1900s, but there was no school, other church building or public hall. The Ipswich Road electric tram reached Yeronga Park in 1915, but there was ample undeveloped land between Ipswich Road and Tarragindi to absorb any demand for house lots. An early murmur of development was the formation of the Sandy Creek Progress Association (c1919) which sponsored fund-raising for a public hall. The Tarragindi Memorial Hall at Fernvale Road and Andrew Avenue was built in 1932, and the Association also lobbied for a district primary school. In the 1920s land was provided for soldier settlement poultry farmers.
A sign of advancing suburbanisation came with the building of a service reservoir on Tarragindi Hill in 1922. Four years later a primary school was opened at Weillers Hill (changed to Wellers Hill in 1950).
Immediately after World War II Tarragindi was an outlying suburb. The Ipswich Road tram had been extended to the Salisbury munitions works in 1940 and all of Tarragindi could be reached from a tram stop. The area became known as a shanty town where people could run up shelters during the postwar housing shortage. Later there were War Service and Housing Commission estates.
The school expanded in the 1950s and church congregations which had met in the hall or private houses raised money for new buildings: Methodist (1950), Catholic (1955), Baptist (1956), Presbyterian (1957) and Anglican (1959). Post Offices at Tarragindi and Wellers Hill were opened in 1957 and 1964. Service reservoirs were built at Wellers Hill in the 1970s, by when nearly all of the district was fully urbanised.
Commuting to town could be done by train from Yeerongpilly, by bus or by car along the Southeast Freeway (1977). Alternatively the freeway could be travelled to Mount Gravatt or the Nathan campus of Griffith University (1980).
Tarragindi, a suburb of the 1950s-60s, is bounded on its east by the freeway which looks across a series of hills and valleys with houses, public parks and the occasional high-gabled church. There are local shops along Toohey Road.
Tarragindi history: Queensland Places – Tarragindi
Research the history of your house: www.publications.qld.gov.au/dataset/brief-guides-at-qsa/r...
Tarragindi, a residential suburb, is six km south of central Brisbane. It includes the localities of Ekibin and Wellers Hill.
The area was originally known as Sandy Creek, a watercourse with headwaters at Toohey Mountain and flowing northward through the Tarragindi Recreation Reserve to join Ekibin Creek just beyond Sexton Street.
In 1890 William Grimes settled at Sandy Creek on land either side of Andrew Avenue, north-west of the Tarragindi Hill reservoir. The Grimes household employed a Pacific Islander, Tarragindi, and when told that 'Tarragindi' meant camp on a hill, Grimes gave that name to his new house. Tarragindi Hill was a bus destination name in the 1920s, and the name was formally adopted in 1931.
Tarragindi was a rural area until the interwar years. A Congregational chapel was built in the early 1900s, but there was no school, other church building or public hall. The Ipswich Road electric tram reached Yeronga Park in 1915, but there was ample undeveloped land between Ipswich Road and Tarragindi to absorb any demand for house lots. An early murmur of development was the formation of the Sandy Creek Progress Association (c1919) which sponsored fund-raising for a public hall. The Tarragindi Memorial Hall at Fernvale Road and Andrew Avenue was built in 1932, and the Association also lobbied for a district primary school. In the 1920s land was provided for soldier settlement poultry farmers.
A sign of advancing suburbanisation came with the building of a service reservoir on Tarragindi Hill in 1922. Four years later a primary school was opened at Weillers Hill (changed to Wellers Hill in 1950).
Immediately after World War II Tarragindi was an outlying suburb. The Ipswich Road tram had been extended to the Salisbury munitions works in 1940 and all of Tarragindi could be reached from a tram stop. The area became known as a shanty town where people could run up shelters during the postwar housing shortage. Later there were War Service and Housing Commission estates.
The school expanded in the 1950s and church congregations which had met in the hall or private houses raised money for new buildings: Methodist (1950), Catholic (1955), Baptist (1956), Presbyterian (1957) and Anglican (1959). Post Offices at Tarragindi and Wellers Hill were opened in 1957 and 1964. Service reservoirs were built at Wellers Hill in the 1970s, by when nearly all of the district was fully urbanised.
Commuting to town could be done by train from Yeerongpilly, by bus or by car along the Southeast Freeway (1977). Alternatively the freeway could be travelled to Mount Gravatt or the Nathan campus of Griffith University (1980).
Tarragindi, a suburb of the 1950s-60s, is bounded on its east by the freeway which looks across a series of hills and valleys with houses, public parks and the occasional high-gabled church. There are local shops along Toohey Road.
Tarragindi history: Queensland Places – Tarragindi
Research the history of your house: www.publications.qld.gov.au/dataset/brief-guides-at-qsa/r...
Tarragindi, a residential suburb, is six km south of central Brisbane. It includes the localities of Ekibin and Wellers Hill.
The area was originally known as Sandy Creek, a watercourse with headwaters at Toohey Mountain and flowing northward through the Tarragindi Recreation Reserve to join Ekibin Creek just beyond Sexton Street.
In 1890 William Grimes settled at Sandy Creek on land either side of Andrew Avenue, north-west of the Tarragindi Hill reservoir. The Grimes household employed a Pacific Islander, Tarragindi, and when told that 'Tarragindi' meant camp on a hill, Grimes gave that name to his new house. Tarragindi Hill was a bus destination name in the 1920s, and the name was formally adopted in 1931.
Tarragindi was a rural area until the interwar years. A Congregational chapel was built in the early 1900s, but there was no school, other church building or public hall. The Ipswich Road electric tram reached Yeronga Park in 1915, but there was ample undeveloped land between Ipswich Road and Tarragindi to absorb any demand for house lots. An early murmur of development was the formation of the Sandy Creek Progress Association (c1919) which sponsored fund-raising for a public hall. The Tarragindi Memorial Hall at Fernvale Road and Andrew Avenue was built in 1932, and the Association also lobbied for a district primary school. In the 1920s land was provided for soldier settlement poultry farmers.
A sign of advancing suburbanisation came with the building of a service reservoir on Tarragindi Hill in 1922. Four years later a primary school was opened at Weillers Hill (changed to Wellers Hill in 1950).
Immediately after World War II Tarragindi was an outlying suburb. The Ipswich Road tram had been extended to the Salisbury munitions works in 1940 and all of Tarragindi could be reached from a tram stop. The area became known as a shanty town where people could run up shelters during the postwar housing shortage. Later there were War Service and Housing Commission estates.
The school expanded in the 1950s and church congregations which had met in the hall or private houses raised money for new buildings: Methodist (1950), Catholic (1955), Baptist (1956), Presbyterian (1957) and Anglican (1959). Post Offices at Tarragindi and Wellers Hill were opened in 1957 and 1964. Service reservoirs were built at Wellers Hill in the 1970s, by when nearly all of the district was fully urbanised.
Commuting to town could be done by train from Yeerongpilly, by bus or by car along the Southeast Freeway (1977). Alternatively the freeway could be travelled to Mount Gravatt or the Nathan campus of Griffith University (1980).
Tarragindi, a suburb of the 1950s-60s, is bounded on its east by the freeway which looks across a series of hills and valleys with houses, public parks and the occasional high-gabled church. There are local shops along Toohey Road.
Tarragindi history: Queensland Places – Tarragindi
Flickr user Fiona Petty suggest this is 176 Bramston Street, Tarragindi on the corner of Chamberlain street.
Research the history of your house: www.publications.qld.gov.au/dataset/brief-guides-at-qsa/r...
Tarragindi, a residential suburb, is six km south of central Brisbane. It includes the localities of Ekibin and Wellers Hill.
The area was originally known as Sandy Creek, a watercourse with headwaters at Toohey Mountain and flowing northward through the Tarragindi Recreation Reserve to join Ekibin Creek just beyond Sexton Street.
In 1890 William Grimes settled at Sandy Creek on land either side of Andrew Avenue, north-west of the Tarragindi Hill reservoir. The Grimes household employed a Pacific Islander, Tarragindi, and when told that 'Tarragindi' meant camp on a hill, Grimes gave that name to his new house. Tarragindi Hill was a bus destination name in the 1920s, and the name was formally adopted in 1931.
Tarragindi was a rural area until the interwar years. A Congregational chapel was built in the early 1900s, but there was no school, other church building or public hall. The Ipswich Road electric tram reached Yeronga Park in 1915, but there was ample undeveloped land between Ipswich Road and Tarragindi to absorb any demand for house lots. An early murmur of development was the formation of the Sandy Creek Progress Association (c1919) which sponsored fund-raising for a public hall. The Tarragindi Memorial Hall at Fernvale Road and Andrew Avenue was built in 1932, and the Association also lobbied for a district primary school. In the 1920s land was provided for soldier settlement poultry farmers.
A sign of advancing suburbanisation came with the building of a service reservoir on Tarragindi Hill in 1922. Four years later a primary school was opened at Weillers Hill (changed to Wellers Hill in 1950).
Immediately after World War II Tarragindi was an outlying suburb. The Ipswich Road tram had been extended to the Salisbury munitions works in 1940 and all of Tarragindi could be reached from a tram stop. The area became known as a shanty town where people could run up shelters during the postwar housing shortage. Later there were War Service and Housing Commission estates.
The school expanded in the 1950s and church congregations which had met in the hall or private houses raised money for new buildings: Methodist (1950), Catholic (1955), Baptist (1956), Presbyterian (1957) and Anglican (1959). Post Offices at Tarragindi and Wellers Hill were opened in 1957 and 1964. Service reservoirs were built at Wellers Hill in the 1970s, by when nearly all of the district was fully urbanised.
Commuting to town could be done by train from Yeerongpilly, by bus or by car along the Southeast Freeway (1977). Alternatively the freeway could be travelled to Mount Gravatt or the Nathan campus of Griffith University (1980).
Tarragindi, a suburb of the 1950s-60s, is bounded on its east by the freeway which looks across a series of hills and valleys with houses, public parks and the occasional high-gabled church. There are local shops along Toohey Road.
Tarragindi history: Queensland Places – Tarragindi
Flickr user Fiona Petty suggest this is 176 Bramston Street, Tarragindi on the corner of Chamberlain street.
Research the history of your house: www.publications.qld.gov.au/dataset/brief-guides-at-qsa/r...
Tarragindi, a residential suburb, is six km south of central Brisbane. It includes the localities of Ekibin and Wellers Hill.
The area was originally known as Sandy Creek, a watercourse with headwaters at Toohey Mountain and flowing northward through the Tarragindi Recreation Reserve to join Ekibin Creek just beyond Sexton Street.
In 1890 William Grimes settled at Sandy Creek on land either side of Andrew Avenue, north-west of the Tarragindi Hill reservoir. The Grimes household employed a Pacific Islander, Tarragindi, and when told that 'Tarragindi' meant camp on a hill, Grimes gave that name to his new house. Tarragindi Hill was a bus destination name in the 1920s, and the name was formally adopted in 1931.
Tarragindi was a rural area until the interwar years. A Congregational chapel was built in the early 1900s, but there was no school, other church building or public hall. The Ipswich Road electric tram reached Yeronga Park in 1915, but there was ample undeveloped land between Ipswich Road and Tarragindi to absorb any demand for house lots. An early murmur of development was the formation of the Sandy Creek Progress Association (c1919) which sponsored fund-raising for a public hall. The Tarragindi Memorial Hall at Fernvale Road and Andrew Avenue was built in 1932, and the Association also lobbied for a district primary school. In the 1920s land was provided for soldier settlement poultry farmers.
A sign of advancing suburbanisation came with the building of a service reservoir on Tarragindi Hill in 1922. Four years later a primary school was opened at Weillers Hill (changed to Wellers Hill in 1950).
Immediately after World War II Tarragindi was an outlying suburb. The Ipswich Road tram had been extended to the Salisbury munitions works in 1940 and all of Tarragindi could be reached from a tram stop. The area became known as a shanty town where people could run up shelters during the postwar housing shortage. Later there were War Service and Housing Commission estates.
The school expanded in the 1950s and church congregations which had met in the hall or private houses raised money for new buildings: Methodist (1950), Catholic (1955), Baptist (1956), Presbyterian (1957) and Anglican (1959). Post Offices at Tarragindi and Wellers Hill were opened in 1957 and 1964. Service reservoirs were built at Wellers Hill in the 1970s, by when nearly all of the district was fully urbanised.
Commuting to town could be done by train from Yeerongpilly, by bus or by car along the Southeast Freeway (1977). Alternatively the freeway could be travelled to Mount Gravatt or the Nathan campus of Griffith University (1980).
Tarragindi, a suburb of the 1950s-60s, is bounded on its east by the freeway which looks across a series of hills and valleys with houses, public parks and the occasional high-gabled church. There are local shops along Toohey Road.
Tarragindi history: Queensland Places – Tarragindi
Research the history of your house: www.publications.qld.gov.au/dataset/brief-guides-at-qsa/r...
Tarragindi, a residential suburb, is six km south of central Brisbane. It includes the localities of Ekibin and Wellers Hill.
The area was originally known as Sandy Creek, a watercourse with headwaters at Toohey Mountain and flowing northward through the Tarragindi Recreation Reserve to join Ekibin Creek just beyond Sexton Street.
In 1890 William Grimes settled at Sandy Creek on land either side of Andrew Avenue, north-west of the Tarragindi Hill reservoir. The Grimes household employed a Pacific Islander, Tarragindi, and when told that 'Tarragindi' meant camp on a hill, Grimes gave that name to his new house. Tarragindi Hill was a bus destination name in the 1920s, and the name was formally adopted in 1931.
Tarragindi was a rural area until the interwar years. A Congregational chapel was built in the early 1900s, but there was no school, other church building or public hall. The Ipswich Road electric tram reached Yeronga Park in 1915, but there was ample undeveloped land between Ipswich Road and Tarragindi to absorb any demand for house lots. An early murmur of development was the formation of the Sandy Creek Progress Association (c1919) which sponsored fund-raising for a public hall. The Tarragindi Memorial Hall at Fernvale Road and Andrew Avenue was built in 1932, and the Association also lobbied for a district primary school. In the 1920s land was provided for soldier settlement poultry farmers.
A sign of advancing suburbanisation came with the building of a service reservoir on Tarragindi Hill in 1922. Four years later a primary school was opened at Weillers Hill (changed to Wellers Hill in 1950).
Immediately after World War II Tarragindi was an outlying suburb. The Ipswich Road tram had been extended to the Salisbury munitions works in 1940 and all of Tarragindi could be reached from a tram stop. The area became known as a shanty town where people could run up shelters during the postwar housing shortage. Later there were War Service and Housing Commission estates.
The school expanded in the 1950s and church congregations which had met in the hall or private houses raised money for new buildings: Methodist (1950), Catholic (1955), Baptist (1956), Presbyterian (1957) and Anglican (1959). Post Offices at Tarragindi and Wellers Hill were opened in 1957 and 1964. Service reservoirs were built at Wellers Hill in the 1970s, by when nearly all of the district was fully urbanised.
Commuting to town could be done by train from Yeerongpilly, by bus or by car along the Southeast Freeway (1977). Alternatively the freeway could be travelled to Mount Gravatt or the Nathan campus of Griffith University (1980).
Tarragindi, a suburb of the 1950s-60s, is bounded on its east by the freeway which looks across a series of hills and valleys with houses, public parks and the occasional high-gabled church. There are local shops along Toohey Road.
Tarragindi history: Queensland Places – Tarragindi