Early explorers in the Antarctic needed to bring as much food as they could to their isolated camps. For Captain Robert Scott, New Zealand companies were a source of perishable foods that he couldn’t bring through the tropics from England. We know that a hundred years later because conservators working to preserve his Cape Evans huts have found, among other food stuffs, two frozen blocks of butter bearing the label of a dairy in Christchurch and the Silver Fern logo, New Zealand’s emblem.
The butter was a recent, unexpected discovery because it was found in the pony stable rather than the well-stocked kitchen, where canned foods are on the shelves as they were when the last of Scott’s men left in 1913. (Scott and four of his team died on their return to the camp from the South Pole in 1912.) The freezing temperatures in the huts have preserved the contents ever since, but the structures are at risk.
Preserving the early explorers’ huts so they do not deteriorate further in the harsh climate is the mission of the Antarctic Heritage Trust. When members of the Trust saw rotting planks and wood surfaces covered with black speckles, they called on Robert Blanchette of the University of Minnesota, who specializes in fungi growing on archaeological artifacts. He looked for fungi that might have been brought in with wood products, including lumber for the original construction as well as items brought at later times. After all, no trees grew in Antarctica.
According to an article in Smithsonian magazine, Blanchette found three types of fungi that were clearly distinct from any species that the explorers or later visitors might have brought with them. Blanchette speculates that these native species of fungi lived off penguin guano, moss, lichen and material in the soil until the explorers brought the first wood to Antarctica.
To preserve Scott’s huts, he recommended that the Trust remove the 100 tons of ice and snow that accumulates behind the structures every year. Thus, conservators would deny fungi the moisture they need to thrive.
In the National Geographic News photo gallery, you will find shots of the interior of Scott’s huts today, clearly showing bottles of Heinz ketchup and relish, the bunks and reindeer-skin sleeping bags, and the photographer’s darkroom, as well as well as photos taken during the expedition of a cook at work in the kitchen, ponies in the stable, and a birthday party for Scott. A video segment from TV coverage of the butter discovery shows where the bag was found and interviews on site with members of the Trust.
The butter and some 8,000 other items are taken to a conservation lab where they are cleaned and returned to the huts for viewing for decades to come. Scott’s crew included a number of scientists whose scientific instruments remain in the huts. About 300 to 400 tourists visit Scott’s huts every year.
At another conservation site, Ernest Shackleton’s Nimrod Expedition hut, restoration workers found two crates of whiskey embedded in ice under the floorboards. The company that now owns the label has asked the Trust to retrieve a couple of the bottles and return them to Scotland. An expert with the company believes the whiskey would taste exactly as it did 100 years ago.
The early explorers of the Arctic and Antarctica are the subject of the February 2010 issue of Beyond Penguins and Polar Bears. You’ll find background on the controversies surrounding the expeditions to the North Pole and the intriguing story of a 19-year-old who went to the Antarctic with Admiral Richard Byrd. You’ll also find an original story for young readers about modern-day, robotic explorations of a mountain range under the Arctic Ocean. Many suggestions are given for integrating science with social studies and geography in lessons and activities for grades K-5.













Posted in Topics: Antarctica, Current News, Polar News & Notes, Scientists in the field
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