In "Farmer Boy," a novel by Laura Ingalls Wilder, the Ingalls family from the "Little House" series, they lived in upstate New York and faced cold winters. In the book, they stored their meat in the attic during the winter months to keep it cool. While it might seem counterintuitive to store food in the attic, the idea behind it was to take advantage of the natural cooling effect of the winter temperatures.
If there happened to be a warm winter day, the temperature in the attic might rise above freezing, and that could potentially pose a risk to the stored meat. If the temperature were to rise significantly, the following scenarios could occur:
Thawing and spoilage: If the attic temperature rises above freezing, any frozen meat could begin to thaw. Once meat thaws, it starts to spoil more rapidly. Bacteria that were dormant due to freezing temperatures could become active again, leading to spoilage.
Bacterial growth: Warmer temperatures provide an environment where bacteria can thrive, leading to faster spoilage of the meat.
Unpleasant odors: Warmer temperatures could cause the meat to release odors, which might permeate other items stored in the attic.
Mold and pests: Higher temperatures combined with any moisture could encourage mold growth. Additionally, pests like insects or rodents might be attracted to the warmer attic space and cause damage to the stored meat.
Given these risks, it's crucial for the Ingalls family (or any real-life homesteaders) to monitor the attic temperature regularly and take precautions to keep the meat cool. They might have employed insulation or other strategies to minimize temperature fluctuations. In historical settings, people often used various methods to preserve food, such as salting, smoking, or drying, to extend its shelf life and minimize the risks associated with temperature changes.
Ultimately, the practice of storing meat in the attic during the winter was likely done with careful consideration of the climate and the need to preserve food for the entire winter season.