Interviewer:  The um uh you said the snow bread? Now what did that look like?
025:  I don't know.
Interviewer:  You don't remember?
025:  No.
Interviewer:  Oh.
025:  {D: My wife can tell you I don't think that I like when come here} {D: My grandpa want some of it} made and they tried to make it but don't think they had any success.
Interviewer:  I see.
025:  #1 I just #
Interviewer:  #2 {NW} #
025:  don't know. But now I can tell you another thing that was awful good.
Interviewer:  Okay.
025:  They uh {NW} {D: used to they} kill hogs you know. And there was a little ol' lady {NS} lived over here and she'd always come and she'd take certain parts of them hogs guts. {X} We called 'em we called 'em internals now, hog guts. #1 She'd take #
Interviewer:  #2 Right. #
025:  certain lumps of them {NS} She'd cull 'em clean 'em out turn 'em wrong side out. And that little thing {D: is yours yet at some point or another and there's thing} set a plunger in there you know sort of like the old grease guns.
Interviewer:  {D: Got it.}
025:  And it had a spout on it and fit them guts right over that spout and they'd stuff them full and they'd be about the size of {D: big lanish.}
Interviewer:  Okay.
025:  And then {D: ofs} that kitchen part wasn't sealed.
Interviewer:  #1 Uh-huh. #
025:  #2 And # then uh stir {D: right up where that} #1 stove is. #
Interviewer:  #2 {NW} #
025:  And take 'em up there round hang 'em up round that fireplace and kill one of 'em. Well that's the best stuff ever I eat I'd give anything to have some of 'em yet. Oh they was something good.
Interviewer:  {NW} #1 Like was like? #
025:  #2 That one # ol' woman was the only person around here that I ever known could do that.
Interviewer:  Right. It was like a sausage yeah? #1 {X} #
025:  #2 No that's not {D: head of} # sausage {D: put in them guts you know.}
Interviewer:  Uh-huh.
025:  #1 We call 'em #
Interviewer:  #2 {X} #
025:  guts they called them {X}
Interviewer:  All right.
025:  Us mountain people know them as guts
Interviewer:  #1 Uh-huh. #
025:  #2 you know. #
Interviewer:  Did anybody ever just eat the uh the the guts #1 itself? #
025:  #2 No # they'd throw the guts in the {D: lotch the lotch} was the lungs I reckon.
Interviewer:  Uh-huh.
025:  They pick and throw them away give 'em to the dogs. Lot of people wouldn't eat the heads and the feet but I always liked the head better. I'd buy a head from somebody every fall. Got one this year. #1 {X} #
Interviewer:  #2 Give five dollars. #
025:  for hogs and I like {X}
Interviewer:  Right. Uh the uh the ah ah did the anybody ever eat the the the stomach of the either the cow or of a hog or a #1 or a sheep? #
025:  #2 No you # see I don't know whether you know anything about killing hogs or not but the gut the punch is always full of corn you know whatever you fed your hog.
Interviewer:  Mm-hmm.
025:  {D: Feed 'em with corn} they just took that out {X}
Interviewer:  #1 Uh-huh. #
025:  #2 chickens # or something to eat but they never did save that stuff.
Interviewer:  Would you call it a punch also in a in a in a in a cow?
025:  Yeah in a punch.
Interviewer:  Mm-hmm or in a sheep?
025:  In all I reckon all animals that would be the punch.
Interviewer:  People in north Georgia eat that. They call it punch they they it's #1 {X} #
025:  #2 {NW} # you take uh you take in these packing houses they fix that up place to call 'em guts internals internals or
Interviewer:  #1 Yeah. #
025:  #2 something and # they say the niggers just goes crazy about 'em.
Interviewer:  They call 'em they call 'em chitlins.
025:  Chitlins.
Interviewer:  #1 Yeah. Yeah. #
025:  #2 Chitlins. #
Interviewer:  Right.
025:  I've heared that I never did see none of 'em. I guess it'd be good.
Interviewer:  #1 Uh-huh. #
025:  #2 There's # this thing's the rest of it #1 if they're #
Interviewer:  #2 Right. #
025:  washed and cleaned.
Interviewer:  Uh-huh.
025:  And I don't know why niggers likes 'em better than white people. I guess white people likes 'em didn't get used to eating 'em I never did eat #1 any of 'em. #
Interviewer:  #2 Mm-hmm. # I just wondered how widespread that uh uh that was. #1 Now there's #
025:  #2 We just # throwed them away and let the dogs eat 'em up.
Interviewer:  Mm-hmm. Now the uh the oth- other kind of meat the uh the what do you call the meat on a on a when you're when you're s- when a hog's been dressed you take that that the the meat between the shoulders and the ham that?
025:  That's the middling.
Interviewer:  Okay now uh that whole thing is the middling?
025:  Between the shoulders?
Interviewer:  Yeah.
025:  And the ham?
Interviewer:  Yeah.
025:  The hind part's the ham.
Interviewer:  #1 Right but that the part #
025:  #2 {X} # shoulder.
Interviewer:  #1 And the part that's in the middle? #
025:  #2 {X} # middle is the middling.
Interviewer:  Okay now how does the middling differ from bacon? That's?
025:  That's just bacon.
Interviewer:  It's the same thing?
025:  Bacon.
Interviewer:  I see um the um uh in a in a a piece of bacon like that what might you call it anything else?
025:  No just side of bacon people hang them up and let 'em {D: dry out.} After they salt 'em and first salt 'em salt them down after they got the stuck the salt {X} spring and take 'em out and wash 'em.
Interviewer:  Mm-hmm.
025:  Have places to hang 'em have houses to hang 'em in hang 'em up {D: by the end they hung 'em along the pieces.} {X}
Interviewer:  Mm-hmm.
025:  {X}
Interviewer:  #1 What uh the #
025:  #2 {X} # the way people doing that most the people used all the trimmings. Some we used to make the whole shoulder into sausage.
Interviewer:  #1 Right. #
025:  #2 And # trim the hams and now there's a piece the best part of the hog {D: the softest} part of the hog is the meat along the back bone.
Interviewer:  #1 Right. #
025:  #2 They # trimmed them back bones and that sticks to the upper part of the {D: those} middling and it's called tenderloin. Now that's something good it's better than ham but there ain't {C: background noise} too much of it cause it's a big hog. There's a whole lot of it you know.
Interviewer:  Right.
025:  And uh that's expensive that is tenderloins but now we know let's take that eat that
Interviewer:  Yeah.
025:  and then the trim the hams all the little part of the middling #1 you know #
Interviewer:  #2 Right. #
025:  go in the sausage #1 and all the #
Interviewer:  #2 Yeah. #
025:  trimming you see there'd be a lot of trimmings on one ham.
Interviewer:  Sure.
025:  And make that all into sausage {D: but I mean} our folks used to use the whole shoulders.
Interviewer:  #1 {X} #
025:  #2 We didn't # in the last year because there wasn't so many to feed {D: could happen to many were who came.} Them days you had to have meat for them old timers. They had to have meat.
Interviewer:  Mm-hmm.
025:  They couldn't eat without it.
Interviewer:  Sure.
025:  I don't know what to do with if they's living #1 now uh. #
Interviewer:  #2 {NW} # {NW} With the cost of things #1 today sure. #
025:  #2 Yeah. #
Interviewer:  How bout say just the some uh different kinds of of salt uh salted pork that you you might have uh uh might be used in cooking or has varying degrees of #1 fat. #
025:  #2 Well # {D: now you take that's what that middling meat it for} people to take that you know and they cook these green beans cut that up put it in there. {X} Put that #1 middling #
Interviewer:  #2 {X} #
025:  {D: that there is the other side.} They call that's that's what you call streaked meat.
Interviewer:  Mm-hmm.
025:  But it's just bacon that's where the bacon comes from. I don't know where the packing alley gets their bacon but they have to get it there. It's the only place they could get it.
Interviewer:  Now how about the kind that has practically no lean meat in it at all?
025:  Well there wouldn't be too much of that. People didn't kill those they had to be a pretty fat hog you know? The bigger a hog was the more lean the one more streaks #1 {D: there was.} #
Interviewer:  #2 Uh-huh. #
025:  All all middlings had some streaks. The lower end of the belly downward coming under now that was thin. That wasn't streaked but that'd all trimmed off and made into sausage.
Interviewer:  Didn't eat that at all?
025:  Well that was made into salt. #1 Well you see #
Interviewer:  #2 {D: Yeah like you said.} #
025:  the head'd be cut off just back between that and the shoulders. {D: well there's some} meat on that head. Well that'd be cut off you know cut out and that'd be went into the sausage. All everything that wasn't ham shoulder. Them shoulders had to be trimmed. Them hams had to be trimmed. And then the whole thing had to be trimmed then or you know well you'd have a whole lotta sausage out of a big hog.
Interviewer:  Mm-hmm. Yeah. Uh they ever ate any meat they called either fatback or sowbelly?
025:  Well that's all the same. The sowbelly's down under the bottom
Interviewer:  #1 Right. #
025:  #2 where I'm # telling you about. #1 Sometimes in #
Interviewer:  #2 Right. #
025:  old sows you'd have the ticks on there #1 you know. #
Interviewer:  #2 Yeah. #
025:  And what was it you called the others? Sowbelly and #1 the? #
Interviewer:  #2 {X} # Fatback.
025:  Well now the fatback was just the middling. And of course up at the top of the middling it was thick stuff next to the back bone it was thicker sometimes it'd be maybe four inches or some big middling be four, five inches thick.
Interviewer:  #1 Right. #
025:  #2 And the # further down it got it thinner #1 it got. #
Interviewer:  #2 Mm-hmm. #
025:  And the best streaked part was up here in the big part of the
Interviewer:  Mm-hmm.
025:  of the middling.
Interviewer:  Uh when you cured bacon uh and before you started to slice it uh you have to cut off that crust.
025:  No that there was all that uh that middling was trimmed before it was ever put up. When it was salted down you could put a layer of salt and then you can leave 'em in there. You can pack 'em up there as high as you wanted to. And they was already ready. #1 Then in #
Interviewer:  #2 Mm-hmm. #
025:  the spring of the year if you didn't do something the worms might be getting at 'em. Well you take 'em out and wash 'em and put some kind of solution on 'em. borax or something another you know and then hang 'em in the smoke #1 house. #
Interviewer:  #2 Mm-hmm. #
025:  And then you can just go and cut off {D: the ham of} middling as you wanted to.
Interviewer:  When when you cut it off to eat it didn't you have to trim off part of that edge?
025:  Well now there was the skin part now #1 that's what #
Interviewer:  #2 Yeah. #
025:  you're talking
Interviewer:  #1 Yeah. #
025:  #2 about. #
Interviewer:  That's right.
025:  People didn't cook that. They'd just take a s- uh uh sharp butcher knife you know and skin that out.
Interviewer:  Mm-hmm.
025:  A woman could cut that awful thin, might get no meat {D: much of that's skin.}
Interviewer:  Mm-hmm.
025:  But them skins then a lot of that uh whenever you made your sausage that skin was took off.
Interviewer:  Mm-hmm.
025:  And they'd take that and uh make uh pick up and then take them and well heat 'em you know and get the lard
Interviewer:  #1 Right. #
025:  #2 Outta # them there skins. Then that skin is good a lotta people like to eat 'em you know that's brickle.
Interviewer:  Uh-huh call it #1 brickle? #
025:  #2 That'll yeah # now that was down where you'd take off and get that you know you wasn't gonna put that skin in your #1 sausage. That all #
Interviewer:  #2 Right. #
025:  had to be cleaned down you know.
Interviewer:  Uh-huh.
025:  But the middlings and the hams and what you save still had the skin on 'em you couldn't take that off
Interviewer:  Right.
025:  where you kept it and dried #1 it. #
Interviewer:  #2 Sure. #
025:  #1 #
Interviewer:  #2 # You call that brickle?
025:  {D: Well} that that that them stuff's good and then this stuff that come out of the lard {D: leave it under that lard out in the big porch giving you know.} Well that's {X} you know and they'd call them cracklins. And then take them and take some nutmeg cracklin bread and that was the best bread you'd ever eat. I still buy them cracklins at the store once in a while.
Interviewer:  Uh-huh.
025:  Make crackling bread. {D: Now there was a whole lot better that cook} just mix that all up with the corn breads.
Interviewer:  #1 All right. #
025:  #2 And it # was good.
Interviewer:  I see.
025:  There wasn't no {X} about the hogs in the country.
Interviewer:  If if meat wasn't uh uh cured or uh or cooked soon enough uh and eh and you couldn't eat it you might say it uh? You mentioned before when you talked about those sows and boars that the the meat was strong but how bout meat that was uh turning?
025:  {D: The what?}
Interviewer:  You know it was getting bad.
025:  Well you had to watch that you know if you'd put enough salt on meat {D: and it still rotted} never would go bad but a lot of times if you didn't salt it down your hams would people kept their hams you know and there's uh in that {D: yard there} first thing you knowed your meat might damage in there.
Interviewer:  #1 Right. #
025:  #2 And we've # lost 'em that way. and uh I used to sell a lot of ham. And a man that buys ham and a man that knows ham and takes something like a icepick and stick it down in there and smell of it and if it's spoiled it'll show it on that pick.
Interviewer:  Mm-hmm.
025:  On an icepick or anything else #1 sharp. #
Interviewer:  #2 Oh. #
025:  {X}
Interviewer:  And uh
025:  It's right in the joint and bones where it starts to spoil.
Interviewer:  I see yeah now if if what you're speaking of of of butter would you say the same thing with butter that it's it butter when butter begins to?
025:  Oh butter won't it'll just get old, #1 strong #
Interviewer:  #2 Yeah. #
025:  get old and #1 strong #
Interviewer:  #2 Yeah. #
025:  #1 not like that #
Interviewer:  #2 {X} #
025:  spoiled it just get old and strong.
Interviewer:  You never #1 {X} #
025:  #2 Now meat'll # spoil.
Interviewer:  #1 I see #
025:  #2 And then # we have had the rats eat into the heart of a ham. We used to in our later years we got to sugar curing that meat take brown sugar you know and one thing and then and wrap it here and in wrap it up into paper and then more paper and {NW} and then put it in the white sack and hang it up. #1 That was #
Interviewer:  #2 Right. #
025:  a whole lot better than the old way of doing it. That's the best curing you could we ever got a hold of.
Interviewer:  Mm-hmm.
025:  And uh sometimes you wouldn't have several of them hanging in there. Maybe a dozen of them you wouldn't notice it.
Interviewer:  Mm-hmm.
025:  {D: And we have went in there and get a hams and} a rat had been in there and ruined the whole ham you know.
Interviewer:  Mm-hmm.
025:  And a lot of times if they don't take salt good don't take that it'll spoil. You hear of a lot of people losing a ham of meat.
Interviewer:  Mm.
025:  Course a ham of meat a big loss now wasn't too bad a loss then.
Interviewer:  #1 Sure. #
025:  #2 Still # got twenty-five or thirty cents a pound for it. {C: background noise} And I finally got to getting a dollar a pound. {X}
Interviewer:  What about milk when it starts to turn?
025:  The what?
Interviewer:  Milk.
025:  What about #1 it? #
Interviewer:  #2 When # when milk begins to to get um uh well first it gets uh gets when it starts to get thick.
025:  Well is you talking about churning milk or just ordering a sweet milk?
Interviewer:  Well uh the milk that the thick sour milk #1 that you might. #
025:  #2 Well the # milk that you churn that's the cream that rises on it but you're talking about {X} Uh it'll blink if you don't keep it cool in certain storage it'll blink and you just you can't stand it you just
Interviewer:  Mm-hmm.
025:  can't eat it. But the churn and then that buttermilk well when they use that buttermilk you know and that bread
Interviewer:  Uh-huh.
025:  Good to drink too.
Interviewer:  #1 Now #
025:  #2 I'd still # like to buy a quarter half a gallon of buttermilk once in a while to drink.
Interviewer:  Well how bout that thick sour milk that you keep on hand and that gets thick and sometimes #1 {X} #
025:  #2 Now that's # where the butter come out of.
Interviewer:  Yeah.
025:  And you see you strain the butter then the cream comes to the top of the #1 jar. #
Interviewer:  #2 Yeah. #
025:  And then you save that cream and and churn it. And then you get the butter and then once you left the milk isn't buttermilk it's a sour milk.
Interviewer:  Uh-huh.
025:  {D: It has to grudge you know.}
Interviewer:  Okay now what do you do with it when it {D: crusts}?
025:  Well it's just it's just use it to make bread and stuff out of. People used to {D: up and then now they'd} feed it to the hogs #1 or something. #
Interviewer:  #2 Right. # Uh-huh.
025:  {X} to put that kind of stuff #1 but the most #
Interviewer:  #2 Mm-hmm. #
025:  of the buttermilk was uh we used to have a lot of cows and a lot of milk.
Interviewer:  Uh-huh.
025:  Now a lot of times more than {D: we could even be the one} wasn't no sale for it just have to give it away.
Interviewer:  Mm-hmm.
025:  Give families that didn't have a cow a lot of the time. {X} {D: I'd just help you out on your hogs they didn't get that quick on milk.}
Interviewer:  Mm-hmm. Now the the people uh people didn't did uh did did the people ever eat the cruds?
025:  Huh?
Interviewer:  Did people ever eat the cruds?
025:  Cruds?
Interviewer:  Eat the cruds yeah.
025:  No I don't think so that'd just get cruddy.
Interviewer:  #1 Uh yeah. #
025:  #2 You know {X} #
Interviewer:  Yeah.
025:  Run. #1 together kind of. #
Interviewer:  #2 Right. # #1 Well I'm thinking about your #
025:  #2 Hog stuff. #
Interviewer:  Is that now is that the same thing clabber?
025:  Yes clabbered milk.
Interviewer:  Uh-huh but nobody n- nobody uh used #1 clabber milk? #
025:  #2 Well they # make cheese out of it. #1 Make #
Interviewer:  #2 Yeah. #
025:  cottage cheese out of that now.
Interviewer:  #1 Yeah. Yeah. #
025:  #2 That's what you got that's what. #
Interviewer:  Now what's the difference between the the cruds wouldn't be the same thing as cottage cheese?
025:  Well you make it out of cottage cheese you take that crudded milk and I don't know what you do to it my wife makes some. {NW} When we have milk had milk. It makes awfully good cheese {D: because I don't know just how we do it with all of it.} Then that uh stuff that comes out of there that milk that makes awful good hog feed and then what's left in there the cheese she can tell you how to do that I #1 don't #
Interviewer:  #2 Yeah. #
025:  know. But I know it's awful good and I know that's the kind of #1 stuff they #
Interviewer:  #2 Yeah. #
025:  made it out of, that butter milk after crud.
Interviewer:  Yeah. Did you ever hear that called smearcase?
025:  Have uh #1 called what? #
Interviewer:  #2 S- smearcase. #
025:  uh-uh.
Interviewer:  Or uh did but uh when you had e- uh when you had a lot of that if you had more than you you needed you'd you'd say you'd feed it to the uh?
025:  The hogs.
Interviewer:  Feed it to the hogs. #1 Uh. #
025:  #2 Yeah. #
Interviewer:  Um uh what was the the uh the utensils that you used for eating were they any different when you were small?
025:  #1 What? #
Interviewer:  #2 Or? #
025:  #1 #
Interviewer:  #2 # Uh the things you'd use at the table you have a plate and then the things you'd use in your hand.
025:  Knives and forks or what you talking #1 about? #
Interviewer:  #2 Yeah that's # right that's just what I mean and then the thing for soup would be a?
025:  Spoon
Interviewer:  Yeah now were they any different than from the kind you use today?
025:  No they're all just about the same.
Interviewer:  Uh-huh.
025:  Knives and forks and spoons.
Interviewer:  And then uh
025:  #1 I use a #
Interviewer:  #2 uh. #
025:  spoon yet to eat with more than I do a knife and fork.
Interviewer:  #1 Uh-huh. #
025:  #2 {X} # Beans and something like that I don't know I just get used to it #1 still #
Interviewer:  #2 Right. #
025:  use a spoon.
Interviewer:  Sure.
025:  I wouldn't do that I guess if I went anywhere. We don't never go nowhere to eat. But I just eat like {X}
Interviewer:  #1 Uh sure sure. #
025:  #2 {X} #
Interviewer:  {X}
025:  But he'd rather use a spoon a lot of times than a fork.
Interviewer:  Whatever comes handy yeah?
025:  #1 Yeah yeah you just #
Interviewer:  #2 {NW} #
025:  get used to these things you know it's hard to get out of your system.
Interviewer:  All right. Uh.
025:  It's awful hard to get the raising out of you.
Interviewer:  #1 Mm-hmm. #
025:  #2 You # know that.
Interviewer:  Sure. Certainly. Uh my wife keeps telling me. #1 {NW} #
025:  #2 Yeah. #
Interviewer:  {NW} Uh it what in uh uh washing dishes uh when the to uh to get the the soapy water off say she has to uh hold the the the soapy dish under clear water.
025:  I reckon but you know used to people made their own soap.
Interviewer:  Mm-hmm.
025:  Make it out of lye. Ashes and lye. Make their own soap. Oh it'd sure would clean stuff. {D: Things have let} a long ways people them days you know they had to well we'd get a old woman to wash for us only after our children was born.
Interviewer:  Right.
025:  Way back yonder they'd get great big {D: gloss long} blocks you know. We'd call 'em battling blocks. Then lay the clothes on that and take a big paddle and beat 'em out. Then later on we got the washboards.
Interviewer:  Uh-huh.
025:  Then later on we got the washing machine. Now then we've got the washer and the dryer.
Interviewer:  Yeah. Uh battling is is that a battling stick looks
025:  #1 sorta like #
Interviewer:  #2 No not a #
025:  battling stick just a big ol' paddle
Interviewer:  Uh-huh.
025:  thing.
Interviewer:  Yeah.
025:  Lay it on that clean block you know #1 and just #
Interviewer:  #2 Mm-hmm. #
025:  give it a beating.
Interviewer:  Mm-hmm. But you get the soap out of something you have to put it in clear #1 water. #
025:  #2 Yeah. # Yeah you have to now we wash on the washing machine.
Interviewer:  Uh-huh.
025:  And we've got to run two big tubs of cold water over here you #1 know to rinse #
Interviewer:  #2 Mm-hmm. #
025:  them clothes after they go through the ringer.
Interviewer:  #1 What are you doing to them? #
025:  #2 Waiting on the dryer. # dryer.
Interviewer:  Yeah. After you run them through the ringer you have to do what?
025:  How you see {D: you won't} put 'em in here and #1 put #
Interviewer:  #2 Yeah. #
025:  your wash powders and stuff in here and then you turn your electricity on, let that warm water in. Get that warm water and then after they clothes is clean clean enough well you run 'em through that ringer {D: then out back that way} we've got two wash tubs that sets there you know with clear water cold water. Put 'em into that. And then they have to be rinsed again you know #1 through the #
Interviewer:  #2 Uh-huh. #
025:  dryer again. and then hung on the clothesline or somewhere to dry.
Interviewer:  What do you call a piece of the uh the rag or cloth that you use for for uh uh getting the food off the dishes?
025:  That's a dishrag. {NW}
Interviewer:  And the kind of thing to dry the dishes? {NW} That's what you use you know you'd use a a dishrag or some kind of clean something. Mm-hmm.
025:  Dry these dishes with 'em {D: they ain't gonna do it aren't gonna wash no dishes.}
Interviewer:  Mm-hmm. #1 Now #
025:  #2 If # you just take a clean cloth you'll have a dishrag. I guess that was to wash 'em with you know #1 a #
Interviewer:  #2 Yeah. #
025:  cleaner a cleaner rag to dry 'em with you #1 know. #
Interviewer:  #2 Uh-huh. #
025:  Something like a clean towel or clean something people used to used to {X} get our meal and flour and stuff in cloth bags you know. Sometimes anywhere from twenty-five to a hundred. Seems like that's what women used to make their dishrags and things out of.
Interviewer:  What they call uh call the ones made of paper around here? #1 Bag? #
025:  #2 That # I don't know. They call them napkins reckon.
Interviewer:  Uh-huh. Now these uh I mean you talking about bags uh the #1 uh. #
025:  #2 Talking # about what?
Interviewer:  Bags.
025:  Oh.
Interviewer:  Uh the um the kind that say go to the store and #1 get? #
025:  #2 Oh # {D: that won't be bad} call 'em bags some people call them pokes and things bags is the proper name I hear no {D: man 'til he had a boy.} California there's an old farmer lived over on Walden's Creek and he went to see his boy in California in his old age.
Interviewer:  Mm-hmm.
025:  Had a little grandson. The old man and the boy went over there to the store and he told him he want a poke of candy for that {D: both.} He didn't know what a poke of candy was. They didn't know what the poke meant you #1 know. #
Interviewer:  #2 Uh-huh sure. #
025:  #1 #
Interviewer:  #2 #
025:  This little boy told the old man he said that's a bag he said take a bag of #1 candy. #
Interviewer:  #2 Uh-huh. #
025:  I got 'em a bag of candy they didn't know what a poke was.
Interviewer:  Yeah what were those made what were the pokes made up though?
025:  Paper.
Interviewer:  They just?
025:  It's always just just paper #1 bags you know. #
Interviewer:  #2 Uh-huh. # And how bout a a a great big bag that you might use uh that you might get uh well you might carry a put a hundred pounds of potatoes in?
025:  Them's tow sacks I guess you're talking #1 about. #
Interviewer:  #2 Yeah. #
025:  But they used they got to now fertilize. When I first began to buy fertilize there's an ol' big uh fertilize {D: deed 'em up} an old big uh uh tow sacks you know that hold two hundred pounds. Then later on they got to putting uh fertilize in cotton bags you know.
Interviewer:  Mm-hmm.
025:  And then later on now then they're putting them in plastic bags. You can take that fertilize now in these plastic bags and lay it out here in the rain. It'll lay out there all year.
Interviewer:  Mm-hmm.
025:  #1 The plastic bags won't #
Interviewer:  #2 Mm-hmm. I see. #
025:  leak and they won't let.
Interviewer:  #1 Yeah. #
025:  #2 {X} #
Interviewer:  And then the meal. Is there another kind that the meal would come in?
025:  Well now the meal is still uh coming in the paper bags. #1 Meal and #
Interviewer:  #2 Right. #
025:  flour still in the paper bags.
Interviewer:  When you went to the mill um the um what what did you call the amount you'd you'd usually take to the mill at one time just uh?
025:  {D: I headed the pan} I don't know how you had to take it. Most of the time that uh man would take and he'd {X}
Interviewer:  Mm-hmm.
025:  {D: Follow him he'd} get s- these big {D: grass like soaked seekers could come in 'em.} And they'd hold two or three bushel in big long heavy cotton bags. And they'd put that on there and tie it. Throw it across their horse sometimes and throw it in front of 'em sometimes the sacks would be long enough so they could throw it and sit on it.
Interviewer:  Mm-hmm.
025:  Take that that away well if it's somebody carrying it they'd come in a smaller bag you know.
Interviewer:  Mm-hmm.
025:  Maybe kids come. They'd have a little flour pokes or #1 something about #
Interviewer:  #2 Mm-hmm. #
025:  twenty-five pound #1 bag. #
Interviewer:  #2 Sure. #
025:  #1 #
Interviewer:  #2 #
025:  Flour used to come in twenty-five you didn't see no five and tens nothing less than twenty-five.
Interviewer:  Mm-hmm.
025:  And then the fifties and the hundreds.
Interviewer:  Was was something like that ever called a chance or a grist?
025:  #1 A what? #
Interviewer:  #2 A # grist or a chance.
025:  uh-uh.
Interviewer:  #1 Uh or a turnip? #
025:  #2 I never # I know of it as just sacks.
Interviewer:  #1 You ever call it a turnip? #
025:  #2 {X} # sacks and bags.
Interviewer:  How about a turn of corn?
025:  Well now the turn of corn would be a sack of corn. What we're talking about #1 that would #
Interviewer:  #2 Yeah. #
025:  be a turn. They'd call that a turn.
Interviewer:  All right.
025:  And that is the miller's job of {X} to go and {D: and man'd come} he'd take his corn off and do some weight it and in the old times they just measured it in the bushel and they took a gallon out of the bushel to grind your corn.
Interviewer:  Mm-hmm.
025:  And then then they had a big box for the {X} meal come out in. And two nails drove in there and it's {D: I think a} sack carrying and they've got meal and they had a big old paddle with a place cut out in it for your thumb, one for your hand. And dip that up to put it in that sack.
Interviewer:  #1 Uh-huh #
025:  #2 {X} # Put it back on the horse and send 'em on down the road.
Interviewer:  I see. Now if uh when you were when you were uh uh putting the wood in when you had a uh in the when you are starting a fire or something maybe with a stove or with a fireplace the amount that you could carry like this you just call that a?
025:  {X}
Interviewer:  Uh-huh.
025:  {D: You know and you know I would} take your stove wood and
Interviewer:  #1 Yeah. #
025:  #2 have a # box. Have a box behind #1 the stove #
Interviewer:  #2 Yeah. #
025:  well we've still got one and you know. And the firewood {D: was the general room and} just bring it in, lay it on the porch.
Interviewer:  Would you be more likely to call that an armload or an armful of wood?
025:  Well I don't know people'd call it either one and know what you're talking about armload or armful. You'd say I'm about to get load of stove wood or load of firewood.
Interviewer:  If you were hauling something in a wagon back and forth and then maybe the last the last one you know the last load wasn't completely a full load would you have a special name for that?
025:  I think you might say just a half of a load or #1 part of #
Interviewer:  #2 Mm-hmm. #
025:  a load or something like #1 that. #
Interviewer:  #2 Did you ever use # something like a a a jag or a chance?
025:  Well I've heared that used but that wasn't too common.
Interviewer:  Which word?
025:  A jag.
Interviewer:  #1 For a for? #
025:  #2 Heared # that used #1 now. #
Interviewer:  #2 Right. # For does that mean #1 Is that what? #
025:  #2 A jag # of wood or a jag of {D: meal} or jag of something not made of wood.
Interviewer:  Okay.
025:  Now that was eh that was the meaning of that was small amount.
Interviewer:  Okay. Now we talked about about uh about the dish towels and dish. How about the thing you might put soap on when you are washing your face?
025:  {NW} Well I don't know what this called back then.
Interviewer:  Well what do you call it now?
025:  Towels. #1 towels. #
Interviewer:  #2 Yeah # now that's just to dry with.
025:  Yeah.
Interviewer:  But I'm thinking about the thing that's wet that you? #1 Small. #
025:  #2 Well # I'd call it a washrag or something like that or.
Interviewer:  And the place where the water comes in the kitchen at that at the sink?
025:  {D: Centered and} faucets.
Interviewer:  Yeah. And how about on the side do you have one of the side of #1 the house? #
025:  #2 Yeah # Them spickets. We call them spicket.
Interviewer:  Okay.
025:  We have one out there.
Interviewer:  #1 How about on a #
025:  #2 {X} #
Interviewer:  barrel?
025:  A what?
Interviewer:  On a barrel.
025:  Well they had uh used to they had a little ol' thing there. They had faucets. They're sorta like spickets go.
Interviewer:  #1 Mm-hmm. #
025:  #2 Turn 'em # on used to they was wood.
Interviewer:  Mm-hmm.
025:  And get uh {D: have them} cider barrels when I was a boy they'd bring us some kind of a cider to the stores and sell 'em. {D: Need a little gag} bag or kegs would be maybe twenty gallons around something like that then set 'em on the counter. And they had a wooden thing that stuck in there and it was all wood.
Interviewer:  #1 Mm-hmm. #
025:  #2 {X} # Turn it here you know just like the spicket. And get it out it was made dif- #1 different. #
Interviewer:  #2 Mm-hmm. #
025:  Then later on when they got to making the steel rounds #1 they #
Interviewer:  #2 Mm-hmm. #
025:  {D: got to} for oil and things like that they'd have spickets just like you've got #1 out here #
Interviewer:  #2 Mm-hmm. #
025:  you know to get your water.
Interviewer:  Now with this uh with the uh piping you have now though in the winter time do you ever do you ever have any trouble with that with when it gets cold?
025:  Yeah we have to be careful now if if you don't uh drain the pipes now our pipes {D: done some spring} down there. And uh the house has normal heat from the kitchen yonder to the bathroom. We have trouble there.
Interviewer:  Mm-hmm.
025:  But never let it, it's froze a few times.
Interviewer:  Mm-hmm.
025:  So I've got a way there where I can go down there you know and cut the water off from the house and drain it. #1 And that #
Interviewer:  #2 Mm-hmm. #
025:  takes the water out of the pipes if it's zero weather #1 you know #
Interviewer:  #2 Mm-hmm. #
025:  because they're the pipes from the bathroom and yonder is copper. And uh it's a hard job to get anybody to fix things like that and I just {X} advantage of it and drain them pipes and we catch up enough of water to do us
Interviewer:  #1 Mm-hmm. #
025:  #2 {X} # {D: follow up but then their springs open we just} stand there and #1 carry it up #
Interviewer:  #2 Mm-hmm. #
025:  rather than to have froze back. A lot of people neglects 'em and lets 'em freeze and bust. Then they have trouble now it gets down to ten {C: background noise} fifteen below zero here sometime. #1 And them #
Interviewer:  #2 Mm-hmm. #
025:  things is gonna freeze and freeze pretty hard.
Interviewer:  Mm-hmm sure.
025:  Well now people that's got uh new houses like modern houses like my son-in-law's here now where your kitchen {D: you can go out to this} uh heat just the kitchen's the next door there #1 you see. #
Interviewer:  #2 Mm-hmm. #
025:  The houses is tighter and all and and they've got {D: they're in closer in a well.}
Interviewer:  #1 Mm-hmm. #
025:  #2 And the # wells out here you know they run it right out of the ground and right then up through there. #1 Then they don't #
Interviewer:  #2 Mm-hmm. #
025:  have too much trouble. Them kind of people don't. But our big trouble is for being yonder {D: that the} see all that water coming from the same direction
Interviewer:  #1 Uh-huh. #
025:  #2 from # there to the bathroom. {D: unless} of course we can put a heater in here the bathroom won't freeze but that heat don't heat under the floor. The floor the the pipes is rot. #1 this big #
Interviewer:  #2 Uh-huh. #
025:  uh burlap bags {D: put 'em on through.} But uh sometimes {D: it'll freeze and we have let it} #1 freeze. #
Interviewer:  #2 Is that # burlap bag just the same thing as a tow #1 sack? #
025:  #2 Yeah that's # that's uh just same thing, burlap. But some is thicker than others you know.
Interviewer:  You were talking about molasses before and lard before. Molasses and lard in a store do they were they when you when you go now you uh probably made your own but if you uh well did you ever see it in a store where they have the molasses or lard up there if you're gonna buy {X} #1 {X} #
025:  #2 Well now # when I was a boy they brought lard in barrels, wooden tubs. #1 Then later #
Interviewer:  #2 Uh-huh. #
025:  on they got five six gallon tin cans.
Interviewer:  Uh-huh.
025:  And molasses was a thing you couldn't see you had to put them in if you ever sold any you'd have to put them in glass fruit jars #1 or something like that. #
Interviewer:  #2 Uh-huh. #
025:  #1 #
Interviewer:  #2 #
025:  #1 When #
Interviewer:  #2 Yeah. #
025:  I was a boy sugar come in barrels. They'd have big barrels forty fifty barr- forty fifty pound barrels. The sugar lives in old barrels still around here. Then they had a can- a hoop from the canvas and set that down over that you know to keep the flies out {X}
Interviewer:  What was that that they had over it you said?
025:  They'd just get uh some kind of c- canvas you know
Interviewer:  Uh-huh.
025:  thin and and fix it around this hoop that'd come off the top of the barrel. The barrel had wood wooden heads you #1 know but that #
Interviewer:  #2 Uh-huh. #
025:  to take that wooden head out #1 one end or #
Interviewer:  #2 Uh-huh. #
025:  the other of it. And then they'd put that over it to keep the flies out.
Interviewer:  Uh-huh was there just one of those on a barrel or several?
025:  Well there's several of them hoops but there'd be one at the bottom to hold the there to hold the wood part in you know and up there well if this one up here at the top is the one they'd take off you see #1 and then #
Interviewer:  #2 Uh-huh. #
025:  put that canvas on it and then just tack it right back like it'd come off #1 you know with the #
Interviewer:  #2 Mm-hmm. #
025:  wood part and to be took out so they could get to the sugar.
Interviewer:  I see. #1 I see. #
025:  #2 And the # lard was in big tubs. And then they got to putting the lard in in uh mostly in tin cans about six gallon #1 cans #
Interviewer:  #2 Mm-hmm. #
025:  I guess and then people would buy cans of lard and then they'd use them cans to put the molasses in.
Interviewer:  Uh-huh. Now the uh if you were to pour sugar or a liquid from a large container into a smaller one. Say into a nar- well you were gonna pour something you were gonna pour something in one of those narrow uh those long neck quarts you were talking about. What did you use #1 to? #
025:  #2 Funnel. #
Interviewer:  #1 #
025:  #2 #
Interviewer:  I'm sorry?
025:  Funnel.
Interviewer:  Yeah. And then where you're driving horses uh say in a buggy you have to?
025:  Whoa.
Interviewer:  Yeah. Now what about with did you ever drive those steers or did or is that after you were pretty well #1 grown? #
025:  #2 Well I # drove steers a little when I was a boy but I was pretty young.
Interviewer:  #1 Uh-huh. #
025:  #2 I used to # have a {D: pair of two of} twin steer.
Interviewer:  Right.
025:  when I was a pretty good size boy, I wasn't too big and I had a wagon.
Interviewer:  #1 Uh-huh. #
025:  #2 Ride them # to the store and about.
Interviewer:  What did you use to to urge them on?
025:  Get your hickory.
Interviewer:  Uh-huh.
025:  Just get you a long switch or get you a whip.
Interviewer:  #1 Uh-huh. #
025:  #2 Whatever # you want to get.
Interviewer:  Uh-huh.
025:  But they had regular buggy whips you know they were for your buggies.
Interviewer:  Uh-huh
025:  {D: They didn't cost any more.} The best ones would cost a dollar and they have brass brackets around 'em
Interviewer:  #1 Uh-huh. #
025:  #2 The best ones # do. {D: You can get one of these sets for a dollar.} Somebody'd steal 'em from you if you went into another neighborhood. #1 Oh 
 sure would #
Interviewer:  #2 Uh-huh. #
025:  go over on Walden's Creek and the Walden's Creek boys would come over here and they'd steal from us and we'd go over there and then they'd come back over here. They'd take their their stuff away from 'em.
Interviewer:  Uh-huh.
025:  {X}
Interviewer:  Yeah. Uh with uh uh on uh long neck uh uh uh cork bottle that thing you stick in the top?
025:  That's a cork.
Interviewer:  Okay #1 uh. #
025:  #2 They're # caps now.
Interviewer:  #1 Yeah #
025:  #2 You don't # see them old corks anymore.
Interviewer:  Would you only call it a cork if it was made out of cork?
025:  Huh?
Interviewer:  Would you if it were made out of metal or something you wouldn't call it #1 a cork? #
025:  #2 It's just a # cork. It's made out of something I don't know. {X}
Interviewer:  #1 {X} Could it be a rubber cork? #
025:  #2 {X} # I've got some of them ol' corks here but they're just corks they're not rubber I don't know what they are. {NS} But now then you fill {NW} them old bottles had corks. {NW} These old bottles you know. #1 Now then #
Interviewer:  #2 Mm-hmm. #
025:  they don't make no such stuff as that they've all got screw tops on 'em or something.
Interviewer:  Mm-hmm. Yeah. Now {NW} you seen the little musical instruments about this long that you blow on?
025:  Well that's French harp.
Interviewer:  Uh-huh how about the one you #1 {X} #
025:  #2 Well that's # a Jew's harp.
Interviewer:  Yeah okay.
025:  {D: Well them fellas could take them things} {X} #1 {X} #
Interviewer:  #2 {X} # Was there were there were there a lot of uh a lot of music #1 uh #
025:  #2 {X} #
Interviewer:  uh in in #1 the valley? #
025:  #2 You said # {D: stuff like that.} Banjos.
Interviewer:  Uh-huh.
025:  Most of it was was banjos, fiddles. {X} fiddlers. It's more banjos than fiddlers when I was a boy than anything. Then they finally got the guitar you know and these other instruments. These old timers all learned on the banjo and the fiddle.
Interviewer:  Can you remember the names of some of the the good the the the the some of the best ol' banjo uh players? Do you remember any of them just their names? I'd be interested.
025:  Well I don't know. {X} nearly anybody back them days you know could pick a banjo.
Interviewer:  Uh-huh.
025:  {X} banjo pickers. My wife's uncle Lawson. He is a good fiddler. And uh most that a lot of people could pick a banjo and play a fiddle I don't know what it was they could do better on that they could any other instrument.
Interviewer:  Uh-huh
025:  But they never would use that stuff in the church them days.
Interviewer:  Uh-huh.
025:  {X} They had an organ.
Interviewer:  #1 Uh-huh. #
025:  #2 They # used in the church and then later on {D: begin to get} pianos you know.
Interviewer:  Mm-hmm. #1 Do they use 'em? #
025:  #2 At some # churches they don't let 'em take the music in you know but they don't much in this country that's how that's never got started here. It started over here at a little church one time. Folks from another community down here they were making music and and uh the pastor he went over there and was in there making that music and he resigned and quit 'em right there.
Interviewer:  Is that right?
025:  {D: Yeah.}
Interviewer:  They {X} banjos and?
025:  {X}
Interviewer:  {X}
025:  {X} {D: causing any difference in it} but some people don't look at it that way #1 you know it's just #
Interviewer:  #2 Uh-huh sure. #
025:  the way they've been brung up mostly.
Interviewer:  Mm-hmm.
025:  He wouldn't have it. Resigned and quit 'em. Cause they had that music there without his consent.
Interviewer:  Let me ask uh yesterday we were talking about plows and harrows. Did you ever hear of anything called a gee whiz?
025:  Yeah.
Interviewer:  What was that?
025:  Well it was some kind of little ol' {D: s- harrow} or plow I don't know just how to describe it I don't know just exactly what {D: it what it look what it} called it but that ol' gee whiz {D: I haven't heared that in a long.}
Interviewer:  Uh-huh.
025:  I think that was a little ol' harrow.
Interviewer:  #1 Uh-huh. #
025:  #2 I don't # {D: what uh.} had a lever in there you know and you can spread it. Had teeth in it and it's pulled by horse just like a one horse
Interviewer:  #1 Uh-huh. #
025:  #2 plow or something. # #1 I think #
Interviewer:  #2 I see. #
025:  that's what they #1 called a #
Interviewer:  #2 Uh-huh. #
025:  gee whiz or {D: there were there'd} someone called it a cultivator.
Interviewer:  Uh-huh it wasn't a swing tooth though it wasn't just a?
025:  No that was um it was just {NW} teeth with wooden spring teeth.
Interviewer:  Mm-hmm.
025:  But now they've got these spring teeth that they use and they're pretty handy. They use on tractors. {X} there wasn't much of that used on horse #1 probably like them #
Interviewer:  #2 Mm-hmm. #
025:  spring stuff.
Interviewer:  I see.
025:  But they using a lot of 'em now. But I believe these little ol' things is what they call a gee whiz or some people did and some called 'em cultivators.
Interviewer:  Mm-hmm. So it's a kind of cultivator #1 then? #
025:  #2 Yeah # You could s- put that thing widen it out you know. There's about three sets of them and had a spring in there and you could move that lever you know and you can draw it up in close rows or you can stretch it out you know in
Interviewer:  #1 Mm-hmm. #
025:  #2 in a # wider row.
Interviewer:  Mm.
025:  I used to have {D: them} I ain't got {D: nary} now don't know what become of the last one. I'd love to have it.
Interviewer:  When you saw wood something you are gonna saw a log and you put it on a say an X frame like that. {NW} Remember what you call that? #1 {X} #
025:  #2 Well now # some the people'd make 'em out of two by fours or two by sixes or something and most {D: of people'd} back them days would just drive a couple stakes in the ground and nail 'em together {D: nothing like that and} lay their wood up in it.
Interviewer:  What did they call that then?
025:  Saw rack.
Interviewer:  And did you ever you know these kind you see out on the roads they're an A-frame they might use 'em to to well you can use 'em to make scaffolding and you could and also you use 'em out on the highway to to detour traffic. They sometimes hang #1 {X} #
025:  #2 Well # that was called uh I don't know what you're talking about that was called uh People, carpenters use #1 'em. #
Interviewer:  #2 Yeah. #
025:  Called horses #1 sawhorses yeah. #
Interviewer:  #2 Yeah. # Sure.
025:  I don't know what they call 'em out on the highway but
Interviewer:  #1 Well that's #
025:  #2 They # {D: stop 'em} #1 {X} #
Interviewer:  #2 to block #
025:  roads but they're made just like these here sawhorses. You know carpenters take them you know I've got a set of them out {X} give 'em to me. And uh {D: I used to when I had them old ones} and uh you can take them you can use them to get up on you're painting your house you can lay a two by six or something on it and get a way on up yonder 'til you can get to have to get a ladder after a while you #1 know then if #
Interviewer:  #2 Mm-hmm. #
025:  you're selling um planks then well you can just lay 'em down on that and put a knee on it.
Interviewer:  Mm-hmm.
025:  {D: drop 'em off or you} #1 know with #
Interviewer:  #2 Yeah. #
025:  with your hands or something. {D: People start to using} power saws now. {D: We don't use cross cuts anymore.} But that was back {D: in the day when we would rust 'em} used to then when we'd go out in the woods to saw a tree, just go out there and saw it down you know and then prise it up and put a log under it and saw off until you got back to that log and then saw and back move it again.
Interviewer:  Mm-hmm.
025:  Cut you a big prise pole {D: two foot two pound can}
Interviewer:  #1 {X} #
025:  #2 hoist up # most any kind of a tree or cut it in limbs 'til you could hoist it.
Interviewer:  Uh-huh now with the the kinds of um any any of these uh uh tools uh that you had you had to keep 'em sharp what what did they use for instance with a scythe? Uh you know uh uh to keep it sharp something you hold in your hand.
025:  Well you could take it to a grindstone and grind it or you can take a file and you had regular whet rocks to do that with.
Interviewer:  What's a file made up of is that you mean metal file?
025:  Well that's a metal file you know people use that to sharpen their saws. There's files for different things. There was big files there's little files there's round files there's three quarter files. the three quarter files {X} used hand saws or something {D: wide.}
Interviewer:  Mm-hmm.
025:  These other files would file your axes your {X} or whatever.
Interviewer:  Uh-huh.
025:  If you wanted to sharpen 'em axes {D: were mostly and} and uh then the saw you'd use mostly a whet rock on that.
Interviewer:  Uh-huh
025:  But you can grind 'em first {D: and then begin to get them} more you take that saw {X} take that saw and then give it a lick on this side and a lick on that.
Interviewer:  Uh-huh. {NW}
025:  {NW}
Interviewer:  What do you use to sharpen your straight razor?
025:  Huh?
Interviewer:  Your straight razor.
025:  A leather strap. You ever see one?
Interviewer:  Yeah razor the yeah the razor strap yeah I've uh.
025:  Now then everybody used 'em don't use 'em anymore very few people use straight razor now.
Interviewer:  Uh-huh.
025:  Using these {X} razors or #1 {X} #
Interviewer:  #2 electric razor. #
025:  I never did use an electric razor I use see my boy he {X} course he works in a place where he has to shave everyday you know.
Interviewer:  Sure.
025:  I don't shave but about twice a week. {NS}
Interviewer:  I only shave when I have to myself. {NW} Uh when uh when you're uh did you ever build a thing for your kids when they were small uh uh maybe take uh uh a board and make it go up and down and.
025:  Yeah they call them seesaws. Put 'em across one of these things you're talking #1 about through the #
Interviewer:  #2 Yeah. #
025:  crack of an old rail fence or over a log #1 or something. #
Interviewer:  #2 Yeah. # Did they ever have anything they called a ridey horse?
025:  Yeah. I'll tell what that was called that you drive a stake up up out here somewhere or another
Interviewer:  #1 Uh-huh. #
025:  #2 then # put it through the stakes something like that on it and bore a hole in it, take a screw wood screw or something or drive in there and then they'd get on it you know and instead of going up and down they'd go round and round. #1 {X} #
Interviewer:  #2 {X} #
025:  I forget what they call them what did you say it was?
Interviewer:  Well that there I asked about a ridey horse. #1 {X} #
025:  #2 Well that was # {X} something like that's what they called it. #1 But this here #
Interviewer:  #2 Or #
025:  one on one end and #1 one on the #
Interviewer:  #2 Yeah. #
025:  other going up and down now that was seesaw was they #1 called that. #
Interviewer:  #2 Uh-huh. # Was that other one called a flying jenny?
025:  Something like that they'd #1 call it. #
Interviewer:  #2 Uh-huh. # Merry go round or #1 {X} #
025:  #2 Now a flying # jenny I believe is what they called it. I know we used to have one out here for my younguns. They'd get on that and of course you're just a gathering place here for younguns and.
Interviewer:  Sure.
025:  They'd all gather up around here.
Interviewer:  What are other kinds of things that kids play on like that?
025:  Yeah. Some had 'em and some didn't.
Interviewer:  All right.
025:  And they'd tie a chain or rope or something up in a tree and call that a swing.
Interviewer:  Mm-hmm.
025:  Then later on people got to taking uh tying an old automobile tire you know that made a good #1 swing. #
Interviewer:  #2 Sure. # Say uh uh did they ever make uh did you ever do anything with a limber take a long plank maybe buy one of the uh uh these one by wides and and and put it on uh and suspend that and they'd bounce up and down on it.
025:  Yeah I've seen that done.
Interviewer:  Have a name for that sort of #1 thing? #
025:  #2 I # forget what they call that I know what you're talking about I've seen it but I don't know. I don't remember what they called it now.
Interviewer:  Now when uh when you had uh did you ever ever have a coal stove?
025:  #1 A what? #
Interviewer:  #2 A # coal stove.
025:  Yeah we had one until we got this.
Interviewer:  Uh-huh.
025:  {X}
Interviewer:  What did you call that little thing you mighta kept now you probably had a coal pile outside. What did you call that little little container that you'd keep next to the stove?
025:  To carry coal in #1 it? #
Interviewer:  #2 Yeah. #
025:  Coal bucket. {NS} I've got some of them here.
Interviewer:  Yeah. You ever called it a coal pot or a coal
025:  #1 Uh it's a #
Interviewer:  #2 stove? #
025:  coal bucket.
Interviewer:  Okay.
025:  That's all ever I heared anybody call it.
Interviewer:  And the thing with one wheel that you use out when you're gonna move manure around or something has two handles?
025:  The what?
Interviewer:  Well maybe you you might fill it up with sand you shovel sand #1 {X} #
025:  #2 That's # wheel barrow {X} sitting out #1 there. #
Interviewer:  #2 Yeah. #
025:  #1 #
Interviewer:  #2 #
025:  And these fellas that brings you your furniture to you they've got them little ol' things they call 'em dollies or you know what I'm talking about they're just little ol' things you can set a stove or or refrigerator on 'em
Interviewer:  #1 Uh-huh. #
025:  #2 and they # can climb right up the steps with 'em you know.
Interviewer:  {X}
025:  Call them dollies I don't know where they got the dolly part.
Interviewer:  Uh-huh yeah well the uh you were talking yesterday about uh uh mentioned that this that this uh stove here burned uh um
025:  Kerosene or coal oil #1 we always #
Interviewer:  #2 Yeah. #
025:  used to call it coal oil but they list it now as #1 kerosene. #
Interviewer:  #2 Uh-huh. # Did did you ever make uh a lamp just with a rag and a bottle or a can just um some kind of a makeshift lamp?
025:  I've seen that done I don't know where I did back {X} we got electricity that's all we had lamps coal oil lamps you know.
Interviewer:  Mm-hmm.
025:  But I've I've seen that {X} {D: stick a rag in there you'd get} just like the wick in a {X}
Interviewer:  Yeah.
025:  in a sto- in a lantern or stove #1 or I mean a #
Interviewer:  #2 Mm-hmm. #
025:  {X} But their oil will go on up #1 and burn #
Interviewer:  #2 Uh-huh. #
025:  but it's sort of dangerous to have it out in the open.
Interviewer:  Yeah. Did you have any any uh did you call that anything in particular? #1 That kind of a lamp. #
025:  #2 {X} # don't know that I ever did. But I've seen that.
Interviewer:  Uh-huh.
025:  Don't know why unless they didn't have no burners no {X} or something but now used to people had trouble with them oil lamps and they had uh sometimes you'd get your {D: middle of the oil would} run down in 'em and {X} I've seen 'em here in different places have to pull 'em out in the yard, they'd blow up.
Interviewer:  Mm-hmm
025:  Something get wrong with the burner you know.
Interviewer:  Mm-hmm.
025:  And the oil instead of the fire staying up here in the burner it'd be down in the lamp.
Interviewer:  Mm-hmm. I see yeah.
025:  And they finally invented the thing on the burner when you can turn it off somewhere or another.
Interviewer:  #1 Mm-hmm. #
025:  #2 {X} # Used to had people had to watch that.
Interviewer:  Mm-hmm.
025:  I've seen 'em here I've seen {X} get 'em made to throw 'em out in the yard {X} if they'd get that burner out throw it out in the yard you know then they'd get out in there and bust the lamp.
Interviewer:  Mm-hmm.
025:  The spot in the lamp.
Interviewer:  Did you have a lot of fires in uh people's houses and uh
025:  #1 Yeah it took house #
Interviewer:  #2 {X} #
025:  {X}
Interviewer:  #1 {X} #
025:  #2 {X} #
Interviewer:  Yeah in this kind of a lamp you have uh this thing up here is this the called uh
025:  Now that's just a fuse I mean #1 you know #
Interviewer:  #2 Yeah. #
025:  {D: the lick of that's} electricity you just pull that #1 {X} #
Interviewer:  #2 The # thing you unscrew though. #1 the thing you change. #
025:  #2 Oh that's # bulb I guess.
Interviewer:  #1 Yeah that's called yeah. #
025:  #2 {X} #
Interviewer:  Um {NS} now the uh uh do do do you do much fishing?
025:  I don't I used to go fishing a little I don't anymore
Interviewer:  #1 Where where did you do that? #
025:  #2 {X} # {X} down in this creek it used to be a big fisherman's creek.
Interviewer:  Uh-huh. Did
025:  Carps big fish and then later on they got to putting {NS} rainbows and for those who'd get 'em and turn 'em loose they wouldn't last long. {X} catch 'em up before they ever go anywhere. That's just a regular old carp creek. {D: Um} carps fish it likes muddy water.
Interviewer:  Uh-huh.
025:  Rainbows and them good fish comes up rivers and clear stream #1 down here in #
Interviewer:  #2 Uh-huh. #
025:  {D: this river} mountain country or rainbow country.
Interviewer:  Uh-huh.
025:  Get out here in that ol' river they've got uh {D: little ol' bat like mouths.} they used to down at that {D: cannon factory} And things that lay around there you know and eat {D: falling peas and falling stuff} they'd run out there you'd get there at what {D: they called then s- something or another and kind of the} white belly fish it's pretty good fish.
Interviewer:  Mm-hmm.
025:  You just go out there and catch 'em {X} I don't know what {X} I reckon need a river and get on the creek {D: doesn't mean apart.} And let you fish at season. You just got to catch your limit. They don't
Interviewer:  They have anything they call hog mollies?
025:  Any what?
Interviewer:  Hog mollies they have kind of a little
025:  #1 Fish? #
Interviewer:  #2 Yeah. # Mollies or hog mollies.
025:  Seems like I've heared that name.
Interviewer:  Mm-hmm.
025:  It used to be a fishing district wouldn't get too big but they was awful good they'd call 'em {X} get pretty big.
Interviewer:  They have kind of a flat head?
025:  {NW} I don't know that I've seen that flathead fish but that wasn't uh.
Interviewer:  Mm-hmm.
025:  Now they had another fish in here that they called uh is a flatfish. {NW} So these supposed to get 'em you know and bring 'em and put 'em in this put 'em in the creek.
Interviewer:  Mm-hmm.
025:  What did they call that? Red eye they was red eyes I believe #1 they called 'em #
Interviewer:  #2 Mm-hmm. #
025:  flatfish. They can get about so big
Interviewer:  Yeah about ten ten ten inches #1 long? #
025:  #2 Somewhere # along there. You know that's good fish #1 didn't have too #
Interviewer:  #2 Uh-huh. #
025:  many bones in 'em.
Interviewer:  Uh-huh.
025:  But I reckon rainbows is about the #1 best fish. #
Interviewer:  #2 Mm-hmm. Yeah # I see. #1 Trout now. #
025:  #2 Yeah yeah. #
Interviewer:  Any uh any {D: perch} or perch uh ?
025:  No not around here in these creeks now I don't know what all they've got in them rivers and lakes. {D: There ain't a lot of} fishing going on over on at the Douglas Dam #1 and #
Interviewer:  #2 Mm-hmm. #
025:  I don't know what they've got there. And I never did fish over there. I ain't fished none in years. I used to when I was a boy. Liked to fish a lot along this creek and go to Little River over here once #1 in a while. #
Interviewer:  #2 Uh-huh. # When you fished did you ever go out in a boat?
025:  No I never did do that.
Interviewer:  Did anyone around here ever build boats?
025:  No but they a lot of people got 'em they go up and down this road every day.
Interviewer:  Now these are the uh I I meant I meant the old timers did #1 they? #
025:  #2 No # I don't think so #1 they had #
Interviewer:  #2 {X} #
025:  no use for boats.
Interviewer:  Uh-huh.
025:  People had too much to do then to #1 get out #
Interviewer:  #2 Yeah. #
025:  and boat and fish.
Interviewer:  Yeah. {NW}
025:  {D: Now then there's classes.} {D: comes they come out of town and about} you know and then put them boats they've even got trailers and I don't know where they're going to. They go th- through here every day.
Interviewer:  Uh-huh
025:  Some of 'em they've got boats c- canoes or something tied on top of their car.
Interviewer:  Uh-huh. {NW}
025:  #1 Those or he's got a real big trailer to haul these big long boats I reckon they're #
Interviewer:  #2 {NW} #
025:  going over here to Douglas Dam.
Interviewer:  Uh-huh. #1 That's #
025:  #2 You can't # Get in the river with 'em.
Interviewer:  Yeah Is Douglas Dam is more like is like a lake?
025:  {X}