The Gruesome Tale of the Exploding Coffin

Funeral rites were held in Sedalia, Missouri, in 1890 that no one present would forget for the rest other lives. Mrs. John Peterson had passed away from dropsy. Her final arrangements were complicated by the fact that Mrs. Peterson was around 300 pounds at the time of her death. From a contemporary newspaper account:

Immediately after Mrs. Peterson's death arrangements were made for the funeral. The largest casket that could be procured in the city was the exact measure required at the time of her death, but as it was not delivered until Friday morning the corpse had swollen so much that it was crowded into the narrow case with difficulty. The lid was screwed down and the remains left in that condition for burial.

The funeral services were set for Saturday afternoon, and, as is customary, a number of neighbors acted as watchers on Friday night. Just as the stillness of midnight was approaching, the watchers were startled by a loud report in the parlor, where the coffin was placed. The women screamed and ran out of the house. but the men plucked up enough courage to go into the parlor.

Yes, the coffin had exploded. Read the rest of the horrifying details, including a burial where the word "dropsy" might apply again, at Strange Company.


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I can tell you from decades of experience that rinsing your dishes is crucial if they aren't going to be washed in the dishwasher immediately. Dried-on food doesn't come off in most dishwashers. But if you've just had a big meal and run the washer immediately afterward, they'll be okay. My family uses dishes more than once a day, and the dishwasher is only run once a day, so we MUST rinse, or at least soak them.
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Prerinsing or not seems to really depend on what dishwashing machine you have, with some being much better than others. The result is a lot of frustration when you have visitors trying to help out in the kitchen, insisting that they don't need to rinse, then confused when you show them the baked on mess it leaves behind. The loading they showed in the video might not be so good for bowls, again depending on the machine, as some can get a bit violent even on the top rack and bowls that rest on each other can chip (also depends on quality of the bowls).

I think the knife grip one showed is a bit down to personal choice. While choking up on the grip helps, how much you actually place your fingers on the blade seems to depend on the size of your hands and the knife. I've seen other chefs suggest choking up that much while some do, and a few say to try both.
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The last compartment in the back of the silverware caddy is also a good place to put your scrubber sponge for cleaning. The sponges can get really smelly and the chemicals in dishwashing liquid are strong. I find running the sponge through the dishwasher every other cycle lengthens the life of the sponge and leaves me less worried I'm just adding germiness to my dishes rather than cleaning them away.
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