Dr .Mary Engle Pennington
it was the beginning of the twentieth century. City households depended on the “ice man” to deliver blocks of ice to keep their perishable foods cold. On rural farms, tiny buildings called springhouses were erected over a running creek. These served as storage rooms for cans of milk, crocks of butter, and fresh eggs. The cool temperature of the water running through the bottom of the springhouse helped keep food from spoiling. Families did not enjoy the modern marvel of a refrigerator or freezer.
As urban populations increased, fewer people grew their own food or raised chickens at home.
