Farm Life of the Past: Jake-(Part 4) POST #2 of 5-9-'06 )

continuing story of Jake...(Part Four)


Jake



The days were getting colder and time was nearing when it would be the right day for the slaughter of the hogs.

Although, it had never been the intention that Jake be among those slaughtered, Ed had resolved to sell him at this time and have the money for that bike! It had been a few months since he had found Jake and with the care he had given him, the little runt pig had become an impressive hog!

Finally the day arrived and the job of the slaughter was undertaken. Neighbors helped neighbors, as was the way in those days. The job had to be done quickly, so as not to lose the meat to spoilage. There was a flurry of activity on the farm, with everyone willing to do their share with the task at hand!

Without refrigeration, the meat had to be salt-cured and hung in smokehouses. Lard was made from the fat of the hogs , ( an essential in those days) boiled in a big iron pot over open flames and then, drained. Any meaty parts were removed, leaving just the pure white lard. Sausage was made, too, with the spices and herbs grown in the garden added. Pickling of some parts of the hogs was also done in those days- (ears, feet, snouts) nothing could be wasted in those hard times. Chitterlings (Chittlins’), made from the intestines, were boiled and prepared in a big iron pot in the back yard. The women of the family carried out this process. Ma -the grandmother-had a fondness for this delicacy and was the self appointed over-seer of the chittlin' pot!

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...to be continued...


Junie