Springhouse

The springhouse was a key site for dairy work. It was constructed of masonry or frame over a spring or over a running stream, and it was often banked. Springhouses could be a single story, but often had a second story that served for storage, dairy processing, or sometimes even residential quarters. The point of the springhouse was to provide a cool space and fresh water. Stone-lined channels or tanks were carefully engineered to take full advantage of running or spring water. These would enable the dairy-women to cool milk and other perishable food items. Shelves were arranged so that milk pans could be set on them, and cream could rise. Churning, salting, working of butter could also take place in or near the springhouse. Their location is often given away by willow trees. There would be more springhouses in areas where per-farm butter production was higher.

Image of the gable end of a springhouse in Wolf Township, Lycoming County
Spring house, Wolf Township, Lycoming County, c. 1850.

Spring house, Huntington Township, Adams County, c. 1875
Spring house, Huntington Township, Adams County, c. 1875.
(Site 001-HU-001)

Spring house, Heidelberg, Lehigh County, c. 1850 with 20th century repairs
Spring house, Heidelberg, Lehigh County, c. 1850 with 20th century repairs.
(Site 077-HE-004)