Food Was Kept Cool by Lowering It into Wells

Before ice was available in Shelby, people kept milk, butter, and other perishables from spoiling by using wells and springs. When a springhouse was available, crocks of milk and butter were set where cold running water flowed around them. In places without springhouses, food was often placed in a bucket and lowered down into an open well, then raised and lowered by a rope as needed. The cool air and water of the well helped preserve food through the warmer months, and this method was commonly used for many years before commercial ice reached the county.

Source: Mamie Jones