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Subject:
From:
Linden Roberts <[log in to unmask]>
Reply To:
Museum discussion list <[log in to unmask]>
Date:
Tue, 10 Oct 2006 13:41:19 -0500
Content-Type:
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I assume that this loaf of bread was not baked in 1918, but baked 
recently and used as a prop.

I don't know anything about conserving food as an artifact, but if this 
loaf of bread is a prop, then I have had good luck drying out breads 
and then varnishing them. They can last a long time this way. To dry 
out bread, I put the loaf in an oven at 180 degrees for several hours. 
If the loaf is not completely dry, it will get  mouldy. Spraying the 
loaf top and bottom with a clear low lustre varnish helps to keep the 
bugs out. The bugs will still be a problem. For that reason, I 
ultimately prefer buying or making fake food for displays.

Linden Roberts
Linden Roberts Design
Lake Geneva
Wisconsin
262-348-0656
On Oct 10, 2006, at 12:58 PM, Vanya Scott wrote:

> Hello...
>
> I am forwarding a question from a colleague:
>
> "We have in our dining room exhibit, a 1/2 loaf of bread baked in 
> 1918. It is
> wrapped in saran wrap, which makes it look way out of place. But from a
> curatorial position, what should be done with the bread? Saved? If so, 
> how?"
>
> Looking forward to suggestions and advice, which I will pass on to my 
> friend.
>
> Thanks! -- Vanya Scott
>
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Linden Roberts
p: 262.348.0656
c: 262.903.9239
N3189 Uranus Road
Lake Geneva
WI 53147

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