Renseignements généraux

Nº de série

S/O

Nº de partie

1

Nombre total de parties

1

Ou

S/O

Brevets

S/O

Description générale

SHEET IRON?PAN WITH METAL REINFORCING STRIP RIVETED TO TOP OUTSIDE EDGE/ FORGED METAL HANDLES

Dimensions

Remarque : Cette information reflète la taille générale pour l’entreposage et ne représente pas nécessairement les véritables dimensions de l’objet.

Longueur

80,0 cm

Largeur

65,5 cm

Hauteur

31,5 cm

Épaisseur

S/O

Poids

S/O

Diamètre

S/O

Volume

S/O

Lexique

Groupe

Agriculture

Catégorie

Industrie domestique

Sous-catégorie

S/O

Fabricant

Ou

Inconnu

Pays

Inconnu

État/province

Inconnu

Ville

Inconnu

Contexte

Pays

Canada

État/province

Québec

Période

Inconnu

Canada

This evaporator pan was collected by ethnographer Marius Barbeau in the summer of 1936. It was bought from Joseph Cote of St. Pierre, L'Île-d'Orléans. Mr. Cote sold an estimated 133 items to Mr. Barbeau for 280.00 dollars. Marius Barbeau was a renowned Canadian ethnographer and folklorist in the first half of the 20th century known for his work on Indigenous groups and collections of songs and stories. In 1936 and 1937 Barbeau travelled to Ile de Orleans and other locales near Quebec City and bought hundreds of agricultural and domestic artifacts for a museum first developed by the Department of Agriculture in 1920. The former Department of Agriculture museum was located on the same site as the current Agriculture and Food Museum on the Experimental Farm property. Source: Listed on page 10 as number 233 under Joseph Cote’s name as “Casserole a sucre. Pan for sugar making” in the document “Artefacts_Min Agriculture Ottawa 1936” from the Canadian Museum of History’s archival fond entitled the Marius Barbeau fonds. Entreprise link: http://opentext/OTCS/llisapi.dll/link/6642150 This research was performed by volunteer Denise Steeves in November-December 2019.

Fonction

Notes on the object in Barbeau’s inventory states as follows: “Casserole a sucre. Pan for maple sugar making. More than 40 years old”. Handwritten on top of this entry are the words “sugar pan”.

Technique

The flat bottom & large heating surface of the pan (vs. the iron kettle) made the even boiling of small amounts of syrup possible, reducing the likelihood of dark scorched syrup & shortening the evaporation time required. The permanent fireplaces/arches built to support the pans forced the flames to heat only the surfaces covered with sap, increasing the efficiency of fuel.

Notes sur la région

Inconnu

Détails

Marques

S/O

Manque

From CA of 06/20/1997 by Pat Montero: No - Complete

Fini

BODY, REINFORCING STRIP & HANDLES METAL UNFINISHED

Décoration

S/O