This object is on display in the Barron Hilton Pioneers of Flight Gallery exhibition at the National Mall building.
These cans of bouillon cubes (dehydrated soup stock) were among the provisions Charles Lindbergh and his wife, Anne Morrow Lindbergh, took on their 1933 survey flights across the North and South Atlantic. Lodging and meals were provided at the Lindberghs' planned stops, but they still had to consider what they would eat in case of an emergency landing. Since they were traveling over vast expanses of uninhabited territory, an emergency landing would have likely put them hundreds of miles away from the nearest outpost. Always meticulous planners, Charles and Anne considered this possibility and took enough canned rations to last them several weeks.
In December 1933, during the latter part of their trip, the Lindberghs made several unsuccessful takeoff attempts for their flight from Africa to South America as calm winds and seas would not allow their heavily loaded plane to rise. These cans of bouillon cubes were among the supplies they shipped home from Bathurst, Gambia so they could lighten their load and continue. Charles reasoned that if he and Anne crashed in the Atlantic Ocean, they would not want a lot of dry food which would make them thirsty. They would need more water and less to eat. Bouillon cubes would have made them especially thirsty because of their extremely high salt content.
Transferred from the USAF Museum
American Kitchen Products Company
Country of Origin: United States of America
Dimensions: 3-D (Each): 7.6 x 2.1 x 1.9cm (3 x 13/16 x 3/4 in.)
Physical Description:Two (2) rectangular metal boxes
Inventory number: A20030080030