Natural Resources
The natural resources collections offer centuries of evidence about how Americans have used the bounty of the American continent and coastal waters. Artifacts related to flood control, dam construction, and irrigation illustrate the nation's attempts to manage the natural world. Oil-drilling, iron-mining, and steel-making artifacts show the connection between natural resources and industrial strength.
Forestry is represented by saws, axes, a smokejumper's suit, and many other objects. Hooks, nets, and other gear from New England fisheries of the late 1800s are among the fishing artifacts, as well as more recent acquisitions from the Pacific Northwest and Chesapeake Bay. Whaling artifacts include harpoons, lances, scrimshaw etchings in whalebone, and several paintings of a whaler's work at sea. The modern environmental movement has contributed buttons and other protest artifacts on issues from scenic rivers to biodiversity.
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Whaler's Shoulder or Darting Gun
- Description
- By the later 19th century, guns had replaced most hand harpoons and lances, since they were far more efficient and deadly to the prey. They also could be shot from a safer distance from the prey than the hand tools could be wielded. The darting gun was one of the more popular types. Loaded with different darts, this versatile weapon could be used both for harpooning and killing whales.
- This particular gun was displayed at the 1883 International Fisheries Exhibition in London, England. After the display ended, it was donated to the Smithsonian by its inventor, Capt. Eben Pierce of New Bedford, Mass.
- date made
- 1880s
- guns replaced hand tools
- late 19th century
- displayed at the International Fisheries Exhibition
- 1883
- maker
- Pierce, Eben
- ID Number
- TR.316550
- catalog number
- 316550
- accession number
- 66767
- Data Source
- National Museum of American History
-
Schooner Cook's Bell
- Description
- This brass bell was used to summon the crew to meals on a Gloucester (Massachusetts) fishing schooner in the late 19th century. Each sailing schooner shipped a cook along with eight to twelve fishermen and a captain. Before heading out, the cook provisioned the schooner with food for the trip. George W. Scott served as a cook on the schooner Ocean King in 1879, around the time this bell was in service. His journal lists the following provisions for a four-month journey: 5 barrels beef, 1 barrel pork, 1 barrel hams, 10 barrels flour, 50 gallons molasses, 15 bushels potatoes, and 200 pounds butter.
- The cook on a Gloucester schooner produced three large meals a day. Meal times followed the rhythm of work and were likely to change depending on the catch and the weather. Fishing always came first, and a good cook was able to work around changes in the routine. The schooner fare was similar to meals served in the crew’s home towns across New England and Atlantic Canada. Breakfast might consist of doughnuts, pancakes, potatoes, and porridge. The main meal of the day was dinner (lunch), and typically consisted of meat, soup, fish, baked beans, pudding, cakes, and bread or biscuits. Supper might have been leftovers.
- Fishing in the North Atlantic was hard work, and three meals were usually not enough to keep the crew satisfied. So the cook left bread, pie, and leftovers in a cupboard where the crew could grab snacks between fishing duties. All meals were announced by the loud ringing of the bell. At meal times the captain and half the crew would eat at the table in the galley set by the cook. The other half would continue working until the second shift was signaled by the ringing of the bell. A good cook was one who could clear the table, wash the dishes, and reset the table in mere minutes, while keeping the hot food coming.
- date made
- 1882
- 1883
- Associated Date
- late 19th century
- cook on the schooner "Ocean King"
- Scott, George W.
- ID Number
- AG.054697
- accession number
- 012158
- catalog number
- 054697
- Data Source
- National Museum of American History
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