Household Things – The Past – Norn Iron

Jeyes fluid

Historically Jeyes Fluid has also been used in medical treatments, as quoted by Dr. William Robert Woodman in the British Medical Journal

 Dr. Woodman drew special attention to the scarlet fever cases treated in hospital, and pointed out that the whole of the deaths among them occurred in 1877. From 1877 to December 31st 1887, 241 cases of scarlet fever were treated by the medical officers at the sanatorium without a death.[5]

Since 1877 Dr. Woodman’s patients were given frequent warm baths with some Jeyes’ Fluid added. This proved significant in the treatment of scarlet fever and the prevention of dropsy, which usually followed.

For the first time in its 130 years, Jeyes Fluid appeared on television screens with a £500,000 advertising campaign that was aired in the UK over the Easter bank holiday in 2011. This campaign was to widen the appeal of the brand, remind consumers of its versatility, and introduce the product to a new generation.



Introduced in 1886, Bluo remains a prestigious household laundry brand in Australia. Bluo is a laundry product that has been passed down from generation to generation of

Australian household. Bluo consumers are extremely loyal and swear by the product, identifying it as an essential item in their washing cupboard. This tiny blue bottle has survived
over 125 years creating history in the Australian laundry category.

In a world of changing consumer wants and needs, Bluo has adapted to meet the modern consumer’s requirements with the release of Bluo Laundry Sanitiser, a product that not only brightens whites but also kills harmful germs that live in your clothes. Bluo is currently available at all major Australian retailers, just as it has been for most of the last century, putting it amongst some of the most successful products on the Australian marketplace to date.

 The Reckitt’s Laundry Blue Bag, c 1850 England



It is a discomfiting thing to learn that Izal loo roll is still available. Not as discomfiting as it used to be, in the days when this slightly abrasive product was routinely found in school toilets and public conveniences, the harsh price of spending a penny away from home. Today it is not – quite – so harsh.

It is difficult to believe that, in a world of ultra-soft pastel-hued lavatorial opulence, such a throwback to the age of austerity will still be bought out of choice (it is not particularly cheap either). Some websites market it as a “novelty product”. Nostalgia, surely, has its limits: there’s no need to scrape the bottom of the barrel.





Brillo Pad is a trade name for a scouring pad, used for cleaning dishes, and made from steel wool impregnated with soap.[1] The concept was patented in 1913. The company’s website states the name Brillo is from the Latin word for ‘bright’, though no such word exists in Latin; however, German, Italian, French, Spanish and English do have words for ‘shine’ or ‘bright’ beginning with brill- deriving from Latin words for beryl.

It came at a time when aluminium pots and pans were replacing cast iron in the kitchen. Easily blackened by coal fires, the shine of the cookware didn’t last long.




Created by William Valentine Wright in 1860, Wright’s Traditional Soap, or Wright’s Coal Tar Soap, is a popular brand of antiseptic soap that is designed to thoroughly cleanse the skin. It is an orange colour.

For over 130 years, Wright’s Coal Tar Soap was a popular brand of household soap; it can still be bought in supermarkets and from chemists worldwide. It was developed by William Valentine Wright in 1866 from “liquor carbonis detergens”, the liquid by-product of the distillation of coal to make coke; the liquid was made into an antiseptic soap for the treatment of skin diseases.






La Bird’s Custard è una marca di polvere alimentare a base di farina di mais che riscaldata e previa aggiunta di latte forma una salsa cremosa.

La formula della Bird’s Custard è stata inventata nel 1837 da Alfred Bird perché la moglie, allergica alle uova, non poteva mangiare la normale crema inglese.









Golden syrup is a pale treacle. It is a thick, amber-coloured form of inverted sugar syrup, made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance similar to honey, and is often used as a substitute by people who do not eat corn syrup.

Molasses, or dark treacle, has a richer colour than golden syrup, and a stronger, slightly bitter flavour.





Camp Coffee is a Scottish food product, which began production in 1876 by Paterson & Sons Ltd. in a plant on Charlotte Street, Glasgow. Almost one hundred years later in 1974 businessman Daniel Jenks merged his business with Paterson to form Paterson Jenks plc. In 1984, Paterson Jenks plc was bought by McCormick & Company. Thereafter, McCormick UK Ltd assimilated Paterson Jenks plc into Schwartz.

Camp Coffee is a brown liquid which consists of water, sugar, 4% caffeine-free coffee essence, and 26% chicory essence. This is generally used as a substitute for coffee, by mixing with warm milk in much the same way as cocoa or added to cold milk and ice to make an iced coffee, but it is commonly found on baking aisles in supermarkets as it is also used as an ingredient in coffee cake and other confectionery.

The label is rather old-fashioned in tone, consisting of a drawing of a Gordon Highlander soldier (allegedly Major General Sir Hector MacDonald) and a Sikh soldier sitting down together outside a tent, from which flies a flag carrying the drink’s slogan, “Ready Aye Ready”. This slogan uses the Scots word “aye” in its meaning of “always” (as opposed to “yes”), to indicate that the drink was “Ready Always Ready” to be made. Originally the picture depicted the Sikh as carrying a tray of coffee—an intermediate version, with the Sikh standing but the tray missing was also used – it is widely believed that this was changed to avoid the imperialist connotations of the Sikh as a servant. The original drawing was by William Victor Wrigglesworth.

Legend has it that it was originally developed as a method of brewing coffee quickly for military purposes.

Today Camp is a British icon of nostalgia, as many remember it from their childhoods. It is also popular with home bakers as the flavouring element for coffee-flavoured cake and coffee-flavoured butter cream.



Porridge has been consumed in Scotland as a staple food since the Middle Ages, and is primarily consumed in the winter. A&R Scott began producing Scott’s Midlothian Oat Flour in 1880, in Glasgow, moving toEdinburgh in 1909, and the distinctive name, Scott’s Porage Oats, was adopted in 1914. They have been milled at the Uthrogle Mills at Cupar in Fife, Scotland, since 1947.

Sales of porridge oats continue to be higher in Scotland than in the rest of the UK, with Scott’s Porage Oats taking the highest brand share.

The company holds a Scott’s Porage Oats Food & Drink Fair at the St Andrews Festival in November each year at the Byre Theatre. It has a Golden Spurtle Award for competitive porridge making.

Best advertised Cookstown Sausages in the late 1960s and early 1970s, when he was at the peak of his footballing powers at Manchester United.
He told viewers that Cookstown bangers are “the Best family sausages”.
Now 35 years after Best’s iconic appearance, a memorial will be placed outside the pork factory in the County Tyrone town.
Fondly remembered It follows a request to the district council by Cookstown Glentoran Supporters Club members for some sort of permanent memorial to Best in the town following the “fondly remembered” adverts.
Belfast City Airport was renamed in Best’s honour and a plane has also been named after him.
One million commemorative George Best £5 notes issued by the Ulster Bank sold out in days.

Punjana Loose Tea Pack Before tea bags were even dreamt of, loose tea was the order of the day. This first Punjana tea pack weighed in at a “quarter pound “ , cost 2 shillings  and 6 pence, and its design was considered to be very modern and had terrific standout.



Orange Pekoe è un termine utilizzato nella classificazione del nero e in particolare del tè in foglia. Per essere classificato Orange Pekoe, un tè deve essere composto solo dalle ultime due foglie e dalla gemma apicale della pianta.

Contrariamente a quanto si potrebbe supporre, il termine Orange Pekoe non si riferisce quindi ad un tè aromatizzato all’arancia.

Per classificare il tè Orange Pekoe, vengono utilizzate diverse sigle. In ordine crescente di valore si hanno:

  • OP (Orange Pekoe)
  • FOP (Flowery Orange Pekoe)
  • GFOP (Golden Flowery Orange Pekoe)
  • TGFOP (Tippy Golden Flowery Orange Pekoe)
  • FTGFOP (Fine Tippy Golden Flowery Orange Pekoe)
  • SFTGFOP (Special Fine Tippy Golden Flowery Orange Pekoe)

Questa classificazione si riferisce al tè in foglia; il tè frantumato per bustine (broken, fanning e dust) ha infatti una diversa classificazione.


Thomas Cantrell established a business selling soft drinks in Belfast, Ireland, in 1852. Alderman Henry Cochrane became a partner in 1868, whenC was established. The company made mineral water and medicated aerated water.Round-bottom bottles were made from 1869 until the early 1900s. Ginger ale, seltzer water, and medicated aerated water were sold in round-bottom bottles. Because the bottle had to be laid on its side, the cork stayed moist and didn’t dry out. Holders have since been made to display the bottles upright. These bottles are sometimes called “ballast bottles” because they may have been used as ballast on ships. The Belfast company is still in business, now operating as C&C Group.







A bouillon cube /ˈbuːjɒn/ (US and Canada) or stock cube (Australia, Ireland, New Zealand, South Africa, UK) is dehydrated bouillon (French for broth) or stock formed into a small cube about 15 mm wide. It is typically made by dehydrating vegetables, meat stock, a small portion of fat, salt and seasonings and shaping them into a small cube.Vegetarian and vegan types are also made. Bouillon is also available in granular form.

Dehydrated meat stock, in the form of tablets, was widely known in the 18th century, at least as early as 1735.Various French cooks in the early 19th century—Lefesse, Massué, and Martine—tried to patent bouillon cubes and tablets, but were turned down for lack of originality. Nicolas Appert also proposed such dehydrated bouillon in 1831.

In the mid-19th century, Justus Liebig developed meat extract, but it was more expensive than bouillon cubes.

Industrially produced bouillon cubes were commercialised by Maggi in 1908 and by Oxo in 1910. By 1913, there were at least 10 brands available, with salt contents of 59–72%.

Modern brands include Oxo, Knorr, Tone’s (brand) Rose Hill, Jumbo brand (Gallina Blanca), Maggi, Hormel’s Herb-Ox, Wyler’s, Goya, Mazola And Kallo




The very first Bisto product, in 1908, was a meat-flavoured gravy powder, which rapidly became a bestseller in the UK. It was added to gravies to give a richer taste and aroma. Invented by Messrs Roberts & Patterson, it was named “Bisto” because it “Browns, Seasons and Thickens in One”.

In Birmingham in the 1930s a competition was held to choose a name for the two Bisto twin characters, a boy and a girl smelling Bisto’s gravy. The competition was won by Mr and Mrs Simmonds, who named the twins after themselves, calling them Bill and Maree. They were awarded a china doll. Bisto Granules, which dissolve in hot water to form a gravy substitute, were introduced in 1979. As of 2005, Bisto Gravy Granules have a British market share in excess of 70%.[2] Most UK grocery outlets stock a Bisto product.

The famous red packets are the “favourite” flavour, purportedly beef flavour (although it contains no beef). Bisto also comes in varieties to accompany chicken, turkey, lamb, and other meats.



Perhaps the smell of freshly baked bread and cake delivered to your door by the legions of Ormo bread servers in their electric vehicles holds specially memories of your childhood?






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