The Fort Storehouse

The Fort Storehouse. Fort Atkinson State Historical Park. , A Modern-day Food Pantry , Colonel Henry Atkinson proposed a new storehouse in February 1822, which troops constructed not long afterwards. He wrote "that it should be built where the Old Store House stands that is dug out in the side of the hill-the position is dry and the walls of the proposed building may be commenced at the bottom of the cellar making one-story of brick below ground, and another above." This building stored pork, whiskey and vinegar below ground and flour in the upper level. Conveniently situated, the storehouse goods from boats when they moored at the docks. , , Shipping Supplies Upriver Was a Difficult Journey , Keelboats and steamboats shipped supplies on the Missouri River, but navigating this treacherous ever-changing waterway was dangerous. Everything from military goods, food, furniture, mail and people were transported on the river. It took approximately five to six weeks for the "express" to make it from St. Louis to Fort Atkinson. Several boats sunk on the river, taking the much-needed supplies to the bottom. , Alcohol: Rations and Rum , Every soldier and laundress received one-half gill (a quarter of a pint) of alcohol per day as part of his or her rations. The abundance of liquor contributed to drunkenness and unruliness among the troops. Rum was also stored at the fort and had an additional purpose. When Mrs. Eliza Woolley, wife of the post's commander Lt. Colonel Abram Woolley, passed away in 1926, she was to be buried in New Jersey. Carpenters made a special coffin to immerse her body in 70 gallons of rum, and the remains were then shipped safely to Springfield, New Jersey, where Mrs. Wooley (sic) is interred. , Vital Vinegar , Vinegar, a vital liquid at the fort, was made from fermented alcohol and used to flavor and preserve foods. Vinegar also possessed medical qualities because it could stave off the dreaded disease, scurvy.