Explains how hogs were cut up, meat spread out to cool in the meat house and prepared in several ways. Some packed in salt; some cured with salt, pepper, and sugar (Later Morton Sugar Cure); some smoked in a sealed room. Describes grandmother cooking sausage patties on a huge grill set on the stove until they were two-thirds done, then packing them in lard in a ten-gallon stone jar sealed with wax. This would keep for months. Also stored sausage in homemade muslin sacks smeared with wax and hung.
FOOD & MEALS
Describes how two to four families would kill a beef in the wintertime and share the meat. It could be cold-packed or mostly cooked and canned. They ate old hens with noodles and extra roosters fried.
Had to cut lots of wood to keep up with the burning of two heating stoves in the cold weather and the cooking stove year round.
Describes the process of cutting rows of corn, shocking twelve rows at a time, moving it to a shed where it was hand shucked to make fodder for feed when it was too cold for animals to go out.