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Petra van Cronenburg

🧵 My first school class experience in our #farmLife #museum in Alsace, France (beside an art workshop): I was a pupil (and auxiliary force) for my colleagues who teached #children how to make butter and how to write with 19th century dip pens. I accompanied them to find out if I want to teach that later, too, and how. My colleagues are ex-teachers, I worked only with adults throughout my life. Some impressions.

#education #animation #museumEdu #culturalHeritage #school #schoolClass #teaching

Entry of our museum school. Black barretts and small apron dresses in blue and grey on hooks. Girls and boys had the same school dresses, also in colours. Colours didn't depend on gender but on what was easiest to clean and cheapest to produce.
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Petra van Cronenburg

I'm nervous. Tomorrow I'll be sitting as a pupil with a school class. My colleague is teaching them how to make butter by hand (and that it comes from a cow).
And I'm learning how to teach that to school classes. Because it's a bilingual class, I'll ask my French colleague curious questions in German. (more in alt texts)
Our museum: maison-rurale.fr/

#Museum #culturalHeritage #museumEdu #education #bilingual #farmLife #butter #cows

The back part of a black-white cow with a zinc milking bucket under the udder. The cow is a life-size museum object made of synthetic resin, the udder has red rubber teats and can be filled with water to learn how to milk. Her name is Marguerite, and she already travelled to other destinations of our natural park for presentations.
Our museum's cowshed, as they looked at the beginning of the 20th century. The cows and the calf are life-sized museum objects. The wooden or zinc appliances are genuine historical artefacts. Above the cows' heads, an eave along the long wall. It could be filled with fresh hay through an outside window. The cows were only kept in the barn in winter or when people did not have enough pasture. Otherwise they grazed in the orchards.
Our collection of small butter churns. The body is made of glass, the metal top has a rotating mechanism. The butter is churned by turning a hand crank. Due to modern regulations, we use pre-packed crème fraiche from the supermarket, which takes about 20-30 minutes to turn into butter. The mass is then pressed in wooden forms. These butter churns are the idea giver for ancient washing machines. The company Miele, originally producing butter churns, used that system for their first washing machine patent.
Exhibit in our museum dairy. A wooden stand with the first modern ‘ timecard’ system. All the important data on the milk delivered was recorded here, especially the previously tested fat content. This prevented fraud: Before the time of analyses, farmers had repeatedly tried to cheat with water. Even if diseases broke out, the cards provided a traceability system.
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