The secret to hardtack is lack of moisture.  The bugs were common, even 
when freshly baked, and in the navy were known as bargemen.  Its no more 
than flour, water and a bit of salt, and was occasionally broken up and 
used a flour.

With that in mind, I would store it in an air tight container with a 
desiccant of some sort.

Randy Hees
Patterson House at Ardenwood Farm
Fremont, California

>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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