Interviewer: What about that um uh the kind that comes in a can, and it's the whole kernels of corn? 166: I don't like. Interviewer: Uh. What did you call that hominy? 166: Oh yeah. That's hominy. Yes, I do like it, too. Interviewer: #1 Did you ever have that? Pardon me? # 166: #2 I had some a long and we used to make it, long time ago. Of course, # Mama used to make it regularly. Interviewer: How'd she make it you? 166: Rest put on it some lye hard as lye and boil and boil and boil till she gets it tender And then she'll take it and wash it good several times and get that {X} and put it on to cook it again and that stove would do it. Good a thing as you could eat. Interviewer: #1 Okay. No. # 166: #2 It's been a long time ago I bet you you wouldn't know how to start now, would you? # Interviewer: No ma'am. I've never seen it done. I've, you know, bought it in 166: Take old cashews and do it, too. Interviewer: Put the corn, the whole kernel. 166: Hmm. Mama's cooked it with old cashews. Interviewer: That's interesting, isn't it? 166: #1 Last part at that. # Interviewer: #2 What about. Mm. # 166: Cook a vat of it. Poured it up. I don't know how we kept it. Interviewer: Cook a what of it? 166: Oh, just a vat of it at one time. Interviewer: A whole lot? 166: Mm-hmm. Interviewer: Is that is that what you mean? A vat of it. A whole lot of it? Uh. Uh, what about a a grain that they have in Louisiana, Arkansas, and Texas, and it grows in water. Uh, we don't have it around here, but you we buy it sometimes to cook. It's white and starchy. And we had it in pudding sometimes. R- R-rice. Yeah, rice. 166: Yeah, I eat rice. Interviewer: Uh. 166: I like rice cooked in just with some sugar in it. Interviewer: Uh, it with sugar? 166: Just sugar. Cook some rice. And take it up and put in it sprinkle a bit of sugar in it. I can eat that. Mm-hmm. Interviewer: Uh, what did they they used to call a kind of of a homemade whiskey maybe that was a a real cheap whiskey maybe they made it out 166: #1 Corn, really nice corn. # Interviewer: #2 You know in. Uh-huh. # What'd they call that? 166: Corn, corn whiskey. Interviewer: Corn whiskey? You remember any other kind of funny names or joking names for it? 166: No, I know it's cane skimmings now. I seen them make it out of that. Or heard of it. I hadn't seen it either, but they let it get s- sour, you know. And you can get drunk on it just like it was whiskey, but it's not not called whiskey. Interviewer: #1 Uh. # 166: #2 It's the color of # Wine. Interviewer: Mm-hmm. Mm-hmm. Did you ever make wine when you were in the country? But it was grape wine or with berries? 166: It was uh grapes. Interviewer: Mm. 166: Grapes. Blackberry wine, too. Interviewer: Mm. Speaker #3: #1 We used to have it to Sunday dinner. That was a real # 166: #2 And the # Doctor says that that's as good a thing as anybody could use at night when they're nervous is is to take a swallow wine. Speaker #3: Wine, wine, wine. Interviewer: Okay, if something's cooking and it makes a good impression on your nose, you might say mm, that's 166: That smells bad. It's uh the cabbage sure does smell bad. Interviewer: Alright. And if uh if molasses uh is especially thick, how would you say that? The molasses if it's real thick. You might say the molasses 166: Say it's too or too thick. Interviewer: And the molasses is too thick is that that used? 166: Mm. Interviewer: Syrup. 166: Is that what you're talking? Interviewer: Uh-huh. 166: Uh. Interviewer: Well 166: It's been cooked too much. Interviewer: And so what's the difference between uh uh did you make syrup on the farm? 166: Oh yeah. Could make a hundred and fifty gallons a year. Interviewer: Yeah. But now molasses is different from from syrup. 166: Well, I thought it was all the same thing. Interviewer: Well, now I'm asking you if sometimes people make a difference the kind you made on the farm, sometimes you call molasses, or you always called it syrup? 166: Syrup. Interviewer: Uh-huh. 166: Sugarcane syrup. Uh. Interviewer: And uh what about a kind that you get to go on pancakes? I don't think they ever made it around here so much, but they'd get the water out of the maple trees up north and then Uh, did you ever have that kind of uh 166: Huh. We didn't have that around here. Interviewer: But the tree that that's uh maple um uh Maple syrup that came from those trees. Now I think they may have 166: #1 I don't think we've ever had any of that maple syrup around here. I haven't heard of it. # Interviewer: #2 Okay. # Okay, if you uh go to a store to get a Say a a a man wants to get a belt, and he wants to be sure that it's leather and not plastic, he might say now I don't want anything imitation. I want a leather belt. 166: #1 Leather belt. # Interviewer: #2 A # Uh, what word would he have put in front of leather to say a real one, a ge- Genuine? X Genuine, genuine. 166: I don't know not what you'd put in front of it. Interviewer: Just a a word that you say. Genuine, genuine, genuine. If it's the real thing. 166: Mm-hmm. Interviewer: Would you be likely to say a genuine leather or is uh Or if uh it isn't imitation. It's gen- 166: I never heard of that, heard of that. Interviewer: Oh, would you say you don't say genuine? Okay. Uh, and if sugar is sold in a package, you just say well, a five pound bag of sugar, but if it's sold in, you know, if there's a barrel of it like there used to sell it in very large quantities, they say it's sold in 166: They would still put it in in sacks. Interviewer: Okay. 166: Had to weigh it up, you know, put the sacks. Interviewer: Right uh in and in smaller sacks? 166: My daughter says sugar's sure going down. Interviewer: Well, good. Needs to. 166: Uh, my daughter and I Grandson and his granddaughter. They call her about once or twice a week and say if they don't use that, they use those tablets. Interviewer: Mm-hmm. 166: And they said some people used it up there in South Carolina until um, they they calmed down on 'em. Interviewer: Uh, good. Uh, would you ever say that it's sold in bulk? Or you ever remember? 166: Used to be, uh-huh. Interviewer: How would you say that? 166: Well, they have to dig it out of uh barrels or whatever they got it in. Put it in paper bags. Interviewer: Uh, and you say it's in 166: Paper paper bags. In fact, it used to be in little white sacks. Interviewer: Mm-hmm. And how would you say it? In bulk in 166: #1 Uh-huh. It'd still be in bulk, I think. # Interviewer: #2 Oh. # Okay. And what do you call the the sweet spread that you put on toast made from uh old apples or 166: Jelly. Interviewer: Okay. And um. If there's some fruit on the table in a bowl and you want one, you might say please An apple. Please 166: Pass, pass an apple. Interviewer: Okay or give me 166: Give me apple, an orange, or whatever it you have Interviewer: Okay, and if there's two groups of uh of uh youngsters. Two groups of boys that you were talking about and you say it wasn't what somebody some of them had done something, you might say it wasn't these boys. It must've been one of 166: That boy. Interviewer: #1 Okay one of. Alright like # 166: #2 Their boys. Sounds like reading my paper. # Boy had come and gone and everybody read the paper round here, and I didn't get an answer, so I had to call it just up there. Interviewer: Uh-huh. 166: It just it just had to last bring him out there. Interviewer: Okay. 166: So now your old children around here and they picking 'em up. Interviewer: Mm. 166: It's gonna have to be stopped, too. Picked mine up twice now this Interviewer: #1 Hmm. # 166: #2 week. # Interviewer: That's terrible. Alright if a if a say not just one boy but several of them doing something, you might say not one of these boys, it's one of 166: Them them boys. Interviewer: Okay. And if you're uh talking about uh a tree out in the country, you're pointing to somebody and say not this tree right here is one way up over 166: Where? Interviewer: Over. 166: Over where? Interviewer: Oh, over there. Would you ever say over yonder way back? Yonder. It'd be yonder that way. 166: Do what? Interviewer: Would you ever use the word yonder? Over yonder? 166: Yeah, we'd use it a lot. Interviewer: How would you say that? Well 166: Way over yonder. Interviewer: Uh-huh. And if you're telling somebody how to do something, and they're doing it wrong, you might say don't do it that-a-way. Do it 166: Do it the other way. Interviewer: Okay like 166: Uh. Interviewer: Okay. And uh And if somebody speaks to you, and you don't hear what he's saying, what do you You say to have him repeat it. You might say now 166: What did you say? Interviewer: Okay. And uh If a man has plenty of money, you might say he doesn't have anything to worry about. {NS} That your phone? 166: {X} Interviewer: Uh. Uh, I was gonna ask you if a man has plenty of money, he doesn't have anything to worry about, but you might say life is hard on a man Uh, if if he has plenty of money, you don't have to worry about him, you might say just the opposite of that. Life is hard on a man that's 166: Well, they do have that to worry about because they don't know when they're gonna lose it and like that. Interviewer: Right. But you might say the opposite of a man who's rich is a man that's 166: {X} Interviewer: Uh-huh. He's not a rich man, he's a 166: Got plenty to do. Interviewer: Okay. 166: I don't know whether I'm right or not. Interviewer: Alright. Uh and if he uh if he's uh uh He really just doesn't have anything, and you wanna say well, 166: I'm sorry. Poverty. Interviewer: Right. He's a He's a man that's 166: He's worked hard. Interviewer: #1 Okay and he's poor. Okay. # 166: #2 Still hasn't got anything. # Interviewer: And uh if uh If you have a lot of peach trees. A big field of peach trees that's called a what? 166: Peach orchard. Interviewer: If um if there's a big orchard there, and you might ask somebody if that's his orchard, he might say no, I'm just a neighbor, and that uh he's the man 166: That done it. Interviewer: Okay. Uh. And then talking still about being rich or poor, you might say when I was uh uh a child, my father was poor. But next door was a boy who 166: Had plenty. Interviewer: Alright uh. Uh, an inside of a cherry is that little hard thing. What do you call that? A cherry. You know, the fruit? A cherry. Like you make cherry pies out 166: #1 Oh yeah. # Interviewer: #2 of? # In 166: That's the seed. Interviewer: Alright. And an inside a peach, is it the same? 166: Seed, too. Interviewer: Okay. And what are the different kinds of peaches according to whether or not they come off the seed easily? 166: Clam. A clam seed. Interviewer: #1 If they come off the # 166: #2 That seed. Uh-huh. You know, just # Interviewer: #1 Right. # 166: #2 Peel it or pull it wide open. It'll spread. # Interviewer: And if they uh if they won't peel off the seed easily, what it 166: #1 {D: They're not the clam seeds. I don't know.} # Interviewer: #2 called? Uh. # Do you know any any way 166: #1 They can # Interviewer: #2 Uh. # 166: Peel them, and cut 'em up. Interviewer: Right. Okay. 166: I bet you been gone you went over that thing so much. Interviewer: Yeah, several times. Alright. And uh if you um What do you call the part of the apple that's in the middle? 166: Core. Interviewer: And did you ever did you ever you told me about making dried apples and so forth. Did you ever call them snits, the little pieces of apple, no? 166: Mm. Interviewer: You just say dried apples? 166: Dried apples. Interviewer: Just with. Alright. 166: We used to dry 'em. Interviewer: Uh-huh. 166: Make we called 'em puffs then. Called 'em something else then. No, just take a piece of dough, rolled it out, and put that in there to already sweeten. They're the best things. Interviewer: Yes, that sounds good. And the kind of nuts that you pull up out of the earth and shake 'em and roast 'em are 166: #1 Peanuts. # Interviewer: #2 called # Okay. You know any other names for them? Peanuts? 166: Ground peas. Interviewer: Okay, do they call 'em that much around here? 166: Uh-huh. Bud peanuts, and ground peas, too. Interviewer: Okay. And uh what other kind of nuts are there around here that you might have? 166: Pecans. I believe that's the only kind that I know of around here. Interviewer: What other kinds do you sometime maybe buy at the store? 166: Buy grapes. Interviewer: What other kinds of nuts? Are there any other kinds of nuts? 166: There there's other kinds, but I can't remember the names of 'em. It's Interviewer: #1 Uh, what about # 166: #2 {D: X never called it a cashew, but I don't} # Interviewer: Right. Did you ever have any walnut around here? 166: Walnuts. Yeah, we used to have 'em outside in the country. Interviewer: Would you have the kinds you had to break the shell off? 166: Uh and yeah Interviewer: #1 Did you # 166: #2 {D: I remember that now. A victim of mine.} # Interviewer: And your hands would get all 166: #1 They're stuck up. They'd be black. # Interviewer: #2 Right. # Right. What would you you had a the outside part of it, and you'd break that off, and then there'd still be the hull inside. What did you call that part? Do you remember? That you broke off 166: Its hull. Interviewer: The hull. Okay. And uh what about another kind of nut that's used sometimes in cooking. It's long and uh and flat-shaped. And kinda like the uh your eye and the shell's real soft and flat. 166: #1 Is that a is that a pecan? # Interviewer: #2 All # Well, and I know about pecans, but is there another one, too? An all 166: #1 Not that I know of. Now pecans, they had different names than some of 'em, you know. # Interviewer: #2 Oh. # Right. Do you ever use almonds? No? Okay. Uh, and if um what is the fruit that comes from Florida about the size of an apple but yellow. 166: Yellow oranges. Interviewer: Okay. And if you had uh 166: Tangerines. Interviewer: Uh-huh. If you had a bowl full of oranges and the and they had all been eaten, you might say well, the oranges are all 166: Gone. Interviewer: Okay. How was that? 166: Gone. Interviewer: All. They're all gone. 166: Uh-huh. Interviewer: How would you say that? 166: Alright uh what what was the question? Interviewer: Yes how would they you were telling me that if you had a bowl of oranges, and you took there right they'd been eaten up, you might say well, the oranges are 166: Gone. Interviewer: All gone? What would you say? All gone? 166: Uh-huh. Interviewer: Okay. Say that for me. The oranges 166: Gone. Interviewer: All gone? 166: That's all I know to say. Interviewer: Okay. 166: #1 I oughta think you drink your juice, you know. # Interviewer: #2 X # Sure. Okay, and what about a little red vegetable that you raise in the garden, and they're uh 166: Strawberries. Interviewer: Okay, and what about one that's down down in the in the dirt. A vegetable that's kind of hot and peppery tasting? Like onions, you know. You pull 'em up. 166: That's a pepper. Interviewer: Um, but it's a root. It's a a grows down in the the root. You eat the root of this one that I'm thinking about. It's a little round and red. 166: Aw, shoot. Right on the end of my tongue. Interviewer: Root rack. 166: Radish. Interviewer: Uh-huh. 166: Uh-huh. Interviewer: Okay, and then what different kinds of tomatoes do you 166: Well you there was several different kinds, a big boy and There's several different names. Interviewer: Mm-hmm. And uh um you uh you use them how in cooking? 166: What, tomatoes? Interviewer: Mm-hmm. 166: Making soup. Interviewer: Okay. And do you ever have any real small ones that are just used for salads? 166: Uh-huh. Interviewer: What do you call it? You have a separate word for them? 166: You call 'em just regular tomatoes like they do the rest of 'em. Interviewer: Okay ever heard 'em called tommy toes or? 166: Yeah that them little bitty ones they're volunteered mostly they're tommy toes now. Interviewer: Uh-huh what 166: Up again you know but they won't be big. They'll be the same kind but they're be little tommy toes. Interviewer: Okay. And what about a 166: They had a side of a case to 'em to. Interviewer: I see. What about uh along with meat, you might have a baked 166: Potato. Interviewer: Okay. And uh what about uh uh when you say the word potato, you're thinking about the white one not the yellow one generally, aren't you? 166: Thinking about both of 'em. Might not pick yellow ones, got anything to do with white ones. Interviewer: Okay. And the yellow ones uh uh what different kinds do you have different kinds of them around here that're 166: No, we have we have the white ones and the yellow ones because a Irish potatoes. That what you're talking about. Interviewer: Mm-hmm. 166: No, I get the red ones all the time. They're a whole lot better than the white ones, but they're different. Interviewer: Okay, and what about the ones that are this shaped and sweet? 166: #1 That that's what's different is them And and the red ones are round. # Interviewer: #2 Mm. Mm-hmm. # Mm-hmm. 166: But the red ones are a whole lot better. It's the kind I get all the time. I've used them to grow this one we used that. Interviewer: Okay. And what about uh yams? Did you have them? Did you ever have yams? 166: Yeah, I got some baked in the refrigerator, frozen and we'll have 'em for dinner tomorrow I Interviewer: Do you call them uh always 166: #1 Uh, sweet potatoes. # Interviewer: #2 Yams? # Uh-huh. 166: There's a yellow and a white sweet uh sweet potatoes in the yellow these? Interviewer: I heard uh 166: And they're just now sweet enough to eat like you ought to. Interviewer: Alright. 166: {NW} And they're understand why they're sweet as they can be now, but when you first get 'em out of the ground now they take a long time before they get sweet. Interviewer: Uh-huh. May have to wait. Okay, and what about uh what about the the little young onions. The first ones that you get. Do you have different words for them? 166: That's white nest onions. Interviewer: What was that? 166: White nest onions. Interviewer: Okay. And what about any other vegetables you might put in soup? 166: Well, you know I put everything. Interviewer: #1 Yeah. # 166: #2 I put # Sometime I put cabbage and I put everything {X} {NS} Interviewer: Okay, uh you said the vegetables you put in salads. What about the little one, the little pod that grows 166: You put carrots in 'em they'd make sure And Irish potatoes. Beans and and it just anything you got. But I remember I put carrots, but outside of cabbage, anything you got in the garden was good and take plenty of tomatoes. Interviewer: What kinds what different kinds of beans do you have? 166: Well, we have the running beans. They're the best kind, too. Interviewer: Is that the kind you break up? 166: Yeah. They you running out of these bunch beans. They don't grow very long. They grow about that high, and they they're not good. I mean the bean. But now the other beans. They grow long, and they're really good. Interviewer: #1 And uh # 166: #2 Running beans. # Interviewer: What do you call that one that you break the hull off of and just use the the bean itself? 166: Well, you just say the end each end of it and break it it's a string bean you know. Pull one off. Interviewer: #1 Mm-hmm. # 166: #2 When you're breaking it up. # Interviewer: And the kind that you don't break up but that you peel the hull off of and you don't eat the 166: #1 Is that peas? # Interviewer: #2 hull? # Okay or uh uh the big flat ones. 166: Uh-huh. Interviewer: Butter beans or lima beans? 166: Butter beans. Interviewer: Yeah. 166: You shell them. Interviewer: Uh-huh. Okay. 166: Lima beans. Interviewer: Uh, and do you use uh a vegetable that grows up like this uh grows on a little uh plant like some of them pods just little long pods? 166: #1 Pepper? # Interviewer: #2 Green. # Well, no there there's different kinds of peppers, too, aren't there? 166: This this kind of pepper only pepper I know that grows up that way. Interviewer: Uh-huh. 166: #1 A bell pepper # Interviewer: #2 Well, uh what else # 166: Now, a bell pepper would be around. Interviewer: Right, I was wondering about the okra. Do you use okra? 166: Yeah. I cut some yesterday. Some peas. Interviewer: Yeah, how do you call how do you say it? What's that? 166: I call that okra. Interviewer: Okay how 166: Huh? Interviewer: How was it? 166: {NW} I call it okra. Interviewer: #1 Okay. # 166: #2 {NW} # And I I put it in peas, you know. It's good to be cooked in peas or butter beans and cabbage. Interviewer: Uh-huh. 166: Drop it good down in there. Interviewer: Okay, and you were talking about uh turnips. Turnip tops that you fixed with that with uh the corn dodgers and dumplings. What other kinds of greens do you have? 166: When I had a garden, I'd have cabbage and collards and turnips and rutabagas. Just anything that had a top to it. We planted everything. Interviewer: Okay, and lettuce you generally can buy. It's loose or it comes in a 166: Uh, well you can grow it, too. Just that way. Interviewer: How do you call that when it's? 166: Lettuce. Interviewer: And if it's in a ball like that you say I'm gonna get two of lettuce. Two what? Head? 166: Two head, two heads of lettuce. Interviewer: Okay. Do you ever use that word to count children like somebody's got three head of children? Two boys and two girls. Have you ever heard that saying? 166: Huh? Interviewer: No, okay. Uh, what about uh uh a whole lot of something uh if somebody has seven boys and seven girls, you might say well, he really had a of children. What word would you think of you would just mean a whole bunch of 'em? 166: Say they got a crowd. Interviewer: A crowd. Alright, do you ever hear the word passel? 166: Hassle. Interviewer: Passel. 166: Uh-uh. Interviewer: No, never say a passel of children? On the outside of an ear of corn is a 166: There's that woman again. She's gonna say I called. Interviewer: {NW} On the outside of an ear of corn is a 166: Shuck. Interviewer: And uh. The different the what kind of corn do you call it the one that you eat off the cob. You boil. 166: Well, that's the golden dent. That's what we always used. Interviewer: #1 Okay. # 166: #2 We used the yellow corn. # Interviewer: And if you had it on the plate on the table, do you have? 166: Yeah, just cut it. Made the half in two, put on it. It's just knew it off his teeth. Interviewer: Okay, and do you call it uh uh when it's on the table like that, do you call it anything special? Like roasting ears? 166: Uh-huh. The corn. Interviewer: #1 Okay, you don't say roasting ears or sweet corn? # 166: #2 No, you say corn. # Interviewer: #1 Just corn? # 166: #2 Or corn. # Interviewer: Okay. Uh, have you ever heard uh roasting ears or mutton corn, either one? 166: I had never had heard of that. Interviewer: Okay. What about that uh little thing that grows up at the top of the stalk of corn right at the very top? 166: Well, that's the uh Interviewer: Tat. 166: Tat tar tassel. Interviewer: #1 Okay. That # 166: #2 That's where the corn starts at is the tassel. # Interviewer: Okay, and on the ear the little fine thread-like things that you have to clean off before you cook the corn, the hair-like stuff on an ear of corn. What do you call that?