Before there were in-home ice boxes and later, the hum of refrigerators, people kept their milk, butter, cheese, eggs, and anything else perishable in a springhouse or spring box with cold clear water running through it. These structures relied on the steady flow of cold groundwater to create a consistently chilled interior. Springhouses on farms, both large and small, protected the clean water supply from dirt, debris, and animals. Built from rock, stone, or concrete, these small buildings or some type of box built over top of, or adjacent to, a natural spring, were an essential part of everyday living and served as a cold storage facility for food preservation. Larger springhouses may have had shelves made of wood or stone built…..