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Browned paper, slightly torn. In plastic pocket

Programmes from Abbey, Peacock, Gate and others

Prescott's six hour service for safe, speedy, super cleaning' Colour poster showing an Aer Lingus plane flying over Dublin airport and green fields.

This poster has nothing to do with air travel. It is an ad for Prescott’s dry cleaners in Drumcondra, near the airport. The pitch borrows the glamour and speed of commercial air travel to make a mundane service seem more exciting. The plane in the picture – a Fokker Friendship – puts thead some time between 1958 and 1966, when the Friendships were phased out of service. A miniature incarnation of Dublin airport is depicted at the bottom of the ad. The airport was designed by Desmond Fitzgerald, who was only 26 years old when he secured the commission.

Empty brown Guinness bottle. Bottled by O'Connell and Sons, White Horse Inn, 1 George's Quay, Dublin.

Empty green 1/2P bottle with no label.

Metal block with raised outline of RTÉ and the St Bridget cross logo.

RTÉ has its origins in 1926, with the creation of 2RN, Ireland’s first radio station. The 1960 Broadcasting act changed its name to Radio Éireann, and made provisions for a new television channel, Telefís Éireann. The introduction of television in 1961 was a major catalyst for social change in Ireland, with imported British and American TV shows and home-grown content like the Late Late Show providing a platform for discussing taboo subjects like contraception and homosexuality.

Full, unopened bottle of commemorative red wine. 'Dublin Millennium 1988 Vin De Table De France' Has a red cover over the cork. The labels also have the Dublin Millennium Logo and floral designs.

Green match box with white writing 'Whites on the Green Restaurant'. Includes matches with white heads.

White’s on the Green was a French restaurant owned by Peter White and his wife Alicia. Head chef Michael Clifford admired nouvelle cuisine, and fans of his cooking included Charles Haughey and Karl Lagerfeld. While only open for four years during a bleak period in Dublin’s culinary history, the restaurant had an influence.