I would also like any suggestions on how to preserve very old
bread/crackers. In our collection, we have hardtack (a hard cracker like
biscuit eaten by soldiers) dating from the Spanish American War in 1898.
At some point some bugs got into it, but nothing is active now and it is
still fairly well intact.  I was concerned about moisture buildup with
plastic or saran wrap.  It was stored in a small acidic cardboard box
for over a hundred years.  Does any one have any suggestions for storage
of bread/crackers if it is not on display very often? 

Julienne Crawford
Curator 
Arkansas History Commission 
One Capitol Mall
Little Rock, AR 72201
501-682-6978
[log in to unmask] 
www.ark-ives.com

-----Original Message-----
From: Museum discussion list [mailto:[log in to unmask]] On
Behalf Of Vanya Scott
Sent: Tuesday, October 10, 2006 11:58 AM
To: [log in to unmask]
Subject: [MUSEUM-L] Bread baked in 1918

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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