The Springhouse at Jerusalem Mill Village

Before the invention of refrigerators and freezers to store food, our ancestors created a practical alternative, the springhouse. Water flowing from the ground from springs is cool, typically about 56 degrees Fahrenheit. By constructing a structure above a spring, man was able to create an environment where foodstuffs, particularly dairy products, could be stored to prolong their shelf life. Typically the building material was stone for its durability, availability, and resistance to intrusion from animals, wild and domestic.

The initial step in bulding a springhouse would be to build a small cavelike structure covering the spring. This would keep foreign matter from blowing or washing into the spring as well as keeping animals from fouling the water. The water was then directed through or under the wall of the adjacent springhouse where it pooled. Milk products stored in ceramic crocks could then be placed in this cold water effectively chilling them. Foodstuffs could also be stored on shelves along the walls above the water or hung from ceiling hooks. Windows with fixed louvers allowed some fresh air circulation but kept sunlight out. Even with the single door open, the overall effect was dark so the walls were whitewashed to somewhat brighten the interior. This would also make it easier to spy the location of insects and spiders since they would be attracted to the setting and contents.

Another feature of this springhouse is the floor above. A cutout in the ceiling allowed access to an additional area of storage. Though we have no written accounts to verify, it would have seemed possible and practical to use this area for a refuge from summer heat waves since, just as there was no mechanical refrigeration, likewise there was no air conditioning in an earlier time.