When I was a kid growing up, I loved Winter, but maybe for reasons different from others. In the Winter, I didn't have to work with that garden hoe in the garden, or keep harvesting stuff all the time, no mowing to do (with a manual reel type mower), no weeds to chop down (with a yo-you; now known as a weed knife, I think), and we got to eat supper earlier. You see my Dad said you could work outside until it got dark, so supper was never until after dark, and dark came earlier in the Winter.
Of course, the really cold weather wasn't so enjoyable when I had to go milk that cow and feed the hogs.:laughing:
we did it exactly the way you described only we went to the cannery and caned our sasauge and lard and yeah the vannila on the snow was a treat for us man i know you miss them days so do i things were so simple compared to todayWhile clearing fallen branches yesterday morning from the trees bordering the creek, during one of my breaks, my mind started reflecting on some memories from my earlier days. With the advent of cooler temperatures, I started thinking about hog killing that was done in late Fall and the early Winter months, when I was growing up. This practice was a Community effort. The place where this was done varied throughout the years. Firewood was gathered, and the scalding tubs were set up. Hoists, tubs, tables and all other necessary equipment were all mainly brought on-site. After killing and gutting the hogs, they were placed in the tubs for scalding. They were then hoisted and the hair was scraped off the skin. The carcass was then cut up into different sections. The hams and shoulders were salted down and wrapped for storage. Sometimes the loins were cut up and sometimes they were left whole. Ribs were cut and the slabs used for bacon were normally left whole. Trimmings for sausage were gathered and the sausage was also ground on-site. BTW, you were required to bring your own seasoning. The fat was placed in lard cans and was later rendered for lard by the individual owner. The events were always carried out in an organized and friendly atmosphere, and all that participated, went Home with the cuts that were derived from their hog or hogs. Men, Women, and Children all participated. The Wives and Women would serve the BEST coffee that you ever tasted, and the food that they prepared and served, would make a King sick from envy. Even though you were tired, after all was said and done, you went Home with a sense of accomplishment. Especially, knowing that you had meat to help sustain your Family during the upcoming Winter months. Please share an early memory that you remember. I am positive that your fellow members, here on TBN, would enjoy reading about a past memory from earlier days. By doing this, you will have a chance to reflect upon the memory. Thanks for listening.
Your post brought back memories. I was raised in East Tennessee and I can remember stirring the Apple Butter and Peach Butter with a "Stirrer" to prevent the Peach or Apple butter from sticking. The "Stirrer" was L shaped with a brace. The Apple or Peach butter that is sold in stores nowadays can't even come close to the "REAL" kind that we used to make. I have two Brothers still living in East Tennessee and they both still send me some of the olde fashioned made kind. My youngest Brother's in-laws still make Apple Butter the old fashion way each year. My other Brother sends me 12 quart jars every year that the Church makes. There is nothing better than home made Peach Butter or Apple Butter on a real homemade biscuit. Thanks for bringing back memories.'Bout this time every year my family would pick apples by the bushel, then core and peel by the bushel, then pops would get our huge ( I mean HUGE ) copper kettle set and the fire going, the it was apple butter and apple sauce makin' time...can't tell you how many quart mason jars we made ! That was in the hills of West Virginia back in the day !