About This Feature
On the first Friday of every month, The Monroe Times will present a feature on the Life page detailing the history and value of one or more antiques.
Readers are asked to submit a photo of the antique they would like reviewed, or the antique itself when possible, by the last Friday of the month. Readers also should submit their name, phone number and address for verification purposes.
Other information requested of readers includes the name of the item and how it was acquired.
Eleanor Morstad, owner of Wildflower Antiques and Gifts, will then compile a history and description of the item. She may have to call the owner for information.
Morstad then will determine a value of the item based on her research.
The next Antiques Monroe Show will be on April 4. Antiques to be considered for that feature will need to be submitted by noon on Friday, March 28.
The reviewer>
Eleanor Morstad, owner of Wildflower Antiques and Collectibles of Monroe
The item>
1867 Norwegian Choppers
The owner>
Jim & Gloria Hendrickson, Monroe
The acquisition>
Jacob Olson, Jim's grandfather brought them from Norway in 1860s. Jacob gave them to his daughter, Viola Olson Hendrickson. Viola gave them to Jim and Gloria. Jim and Gloria will give them to one of their three sons.
The description>
The chopper is about two feet long, with a wood handle making up two-thirds of its length. The blade, shaped like a bell, is about eight inches long and four inches wide at its widest point. The date of 1867 is engraved on one side of the blade.
The history>
Settlers from Norway prepared foods that would last throughout the cold months without the convenience of refrigeration. For example, many foods were prepared by salting or soaking meats and fish in a lye solution. A type of flatbread was dried and stored in cupboards. Vegetables like sauerkraut were a good keeper for the winter months.
Foods for storage were prepared in small shanties. A shanty was an out building with a large cook stove. Boiling was the traditional way of preparing fish, meats and some vegetables. These foods were chopped and made into meatballs, puddings or sausages. The much prized lutefish (cod) was dried and had to be soaked in lye solution before it could be used. Cabbage was chopped and left to ferment in large crock containers.
There were various kinds of choppers used to prepare these foods. There were small hand-held choppers, choppers with two handles and long tall handled choppers. Chopping was usually done in wood bowls or wooden vats.
The long-handled chopper was probably used in the preparation of sauerkraut. Cabbage was cut and chopped in large stone crocks, then left to ferment over a period of weeks. The final product was sauerkraut which was kept in the crock and eaten over the winter months.
The value>
$50 to $75
- Eleanor Morstad is the owner of Wildflower Antiques and Collectibles in Monroe. She is not a certified antiques appraiser. This column is meant for entertainment purposes only.