Remember when you would be woken each morning to the clinking sound of glass bottles as the milky delivered fresh milk to your home?
It was a daily ritual that lasted right through my childhood and up until the early 80s. Indeed many milkies even continued to use the old horse and cart for the regular delivery until the early 70s at least.
Some people may still recall milk being delivered in a billy which had been put out for the milkman, the milk ladelled out from large milk urns.
Perhaps as we get older our memories begin to play tricks on us but somehow I seem to remember that milk back then was creamier, especially if you were the first to remove the silver foil lid and got to pour the fresh milk from the bottle on your corn flakes first.
I remember too how my mother used to ‘scald’ milk, heat it up in a saucepan until it formed a skin on top which we then used on bread and jam as a special treat.
The dairy industry has always served Australia well. Up until the Second World War and well beyond, the daily duty for dairy farmers was largely unchanged. Milking was performed twice a day – early morning and late afternoon – either by hand or machine and as the cows were milked, the milk was placed into mainly ten gallon milk cans made from galvanised tin.
These cans were placed on wooden platforms along roadsides and were picked up by horse drawn drays or motor trucks and taken to local factories. The cream was placed in churns and sent to factories also.
During the Second World War, governments began to regulate the dairy industry in such matters as pricing, health and safety.
Dairy and factory hygiene were regarded as extremely important to governments, especially after the war, as the population of urban areas grew rapidly through immigration and a rising birth rate, and people demanded fresh milk daily.
The success of co-operatives right across rural Australia, led to strong expansion of the overall industry during the 1950s
.By this time a range of products, including powdered milk, were sought for export and local consumption. Each Australian state was self-sufficient in dairy products and there was little interstate competition.
During the 1950s and 1960s, as dairy farmers applied new irrigation techniques and introduced better pastures, the industry continued to flourish.
By the 1970s most dairy farms had moved to a system of bulk handling for milk and had installed stainless steel vats with refrigeration in their milking sheds in which to store milk.
There was also a strong move to promote dairy products and as large supermarkets became the main form of consumer shopping, the daily ritual of milk delivery gradually disappeared from our everyday lives.
Remember how Monday was always wash day as we were growing up in the boomer years.
My own recollections of the mammoth effort that went into the weekly family wash came back after Mrs M Chamings of Hope Valley sent me a clipping from the paper of some years ago, of people’s memories about washing day.
Even though we had an early-model Pope washing machine with an electric wringer, there still seemed to be a great amount of work that had to be done.
It really started on Sunday afternoon when Dad would begin the process by chopping the wood needed to boil the copper and then setting the fire, ready to be lit.
There would always be extra wood cut and stacked neatly next to the copper in case more was needed throughout the day.
Early Monday morning the copper would be filled with water, usually from the tank, brought to the boil and in would go all the whites.
Whites were always first as the copper bubbled away, carefully measured amounts of Persil or Rinso were added and it was stirred with the big copper stick until everything was thoroughly soaked.
In the meantime the three wash troughs were filled with water, one for rinsing, the socks and other clothes that needed a good soak or a scrub with Velvet or Sunshine soap went into another, while in the third trough would go the Reckitt’s ‘blue bag’.
By this time the whites would be done, lifted out of the boiling copper with the copper stick and into the clear rinsing water, dunked up and down several times and then put through the electric or hand wringer into the blue trough, through the wringer again and into the wash basket which was carried out to the line to be hung.
Clothes lines were strung up over the length of the backyard between two poles and could be adjusted for height at both ends. On wash day, wooden props were also used to support the lines with all the added weight, and later of course the Hills Hoist clothes line would make life so much easier when hanging out the washing.
Petticoats, table cloths, serviettes and doilies were starched before being hung on the line. This required a special mix of Silver Star Starch, mixed to a paste before being dissolved in water and stirred until smooth. It was important to keep stirring the starch to prevent any skin from forming on the top.
Once the big wash was finished all the clothes, sheets, pillow cases and everything that was to be ironed was taken from the clothes line and straight away “dampened down”. I have the vivid recollection of my mother, on a Monday evening, standing at the ironing board with a bowl of water and a huge pile of freshly washed clothes, lightly sprinkling everything. She would then roll them all up tightly, ready for ironing next day
With the advancement of technology and modern day washing machines, the dreaded Monday wash day is now a thing of the past. It is one thing I’m sure nobody misses from “the good old days”.