Grange program by Historian Carolyn Adriaansen

Newark Grange met last Friday (December 3) at 6:30 for a ham and scalloped potato dinner, prepared by Evelyn and Lloyd Parker. Following the supper, Carolyn Adriaansen, Marion Town Historian, gave an educational program on salt dips.

Individual 'open salts' or 'salt dips' were part of the dinner table more than 150 years ago. Most of you know of free-flowing salt that is served in shakers. People don't appreciate that 150 years ago salt was coarser, and it caked badly in humid weather.

Some of these patterns date back to the 1800's. At one time, a salt dip was placed beside each individual at the table. It was filled by passing around a master salt. Each individual could season his or her food accordingly. If one was fortunate enough, they had what is known as a salt spoon.

It's estimated that there are 12,000 to 15,000 different salt dip patterns.

The next Newark Grange meeting will be December 17, with entertainment by St. Michael's music group. There will be refreshments at 6:30.

Members, remember to bring cookies to be put in Christmas boxes and containers to put them in.

Click here for more on Salt Dips.

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