Interviewer: Sixty-five percent huh um oh Louise was telling me the other night y'all stayed up until one-thirty in the morning 678: Chill peas Interviewer: Chilling peas #1 I can't believe that # 678: #2 {NW} # Interviewer: {X} Oh goodness I got a kick out of that I'm trying to picture you was it {NW} 678: My fingers so sore {X} Black Interviewer: Yes 678: That stuff won't hardly come off and I told her last night I said I didn't have sense enough to {X} #1 Some for # Interviewer: #2 {NW} # 678: {X} Interviewer: {NW} 678: Just a sore like you'd hit it Interviewer: {NW} Well it's a lot of peas to share them 678: {X} Interviewer: Oh now back to that piece of chicken that you 678: That pully-bone #1 You mean # Interviewer: #2 Pully-bone yeah # Now why was it that they wanted to do that what was the 678: Oh it's an old saying an old superstitious idea that you break the pully-bone and uh Want to get the shorter end uh Make Can make a wish and it'll come true Interviewer: Uh-huh 678: That's Interviewer: And that's the one that got the shorter end Would make the wish 678: Could make a wish and come true Interviewer: Uh-huh um what would you like the inside of a chicken like liver and heart and gizzard the parts that you can eat you call it chicken 678: You mean uh the liver Interviewer: Yeah if you were talking about the liver and the gizzard and the heart the things that you can eat you'd say it's you'd be talking about the chicken 678: {X} Interviewer: Innards maybe or would that be a word people would have used 678: I never did use it Interviewer: Did people eat the the Liver and stuff 678: Oh yes used to you'd buy Interviewer: How about on a hog wh- 678: Liver livers are rare you know you buy chicken livers If you can get them Interviewer: Uh-huh 678: Lot {NW} Lots of people especially if you was Right out of the hospital and you'd have stomach problems why #1 Chicken liver # Interviewer: #2 Oh # 678: #1 Was real # Interviewer: #2 I didn't know that # 678: And the gizzard you gotta have good teeth #1 To eat that # Interviewer: #2 To eat that # 678: #1 And the heart it's # Interviewer: #2 And the heart # Well how about on a hog what uh would they eat on the inside of a hog 678: The The three things Interviewer: Mm-hmm 678: And and I eat I ate {NS} Some of the liver the lights and the kidneys Interviewer: The liver the light 678: I never could stand to even think about eating the lights because they're actually the lungs Interviewer: Oh is that what that is #1 That's # 678: #2 Yeah # Interviewer: The lungs 678: And then I couldn't think of kidneys simply because they were kidneys #1 And what went through them # Interviewer: #2 Oh # {NW} 678: #1 And I over # Interviewer: #2 {NW} # 678: {X} #1 On liver # Interviewer: #2 {NW} # 678: When I was about twelve or thirteen year old until this day I won't eat hog liver Interviewer: Oh 678: But I don't see how anyone could eat {NS} Uh {NS} Hog kidneys {NS} Interviewer: Mm-hmm 678: And they even castrate hogs you need to cut their Nuts if that's what #1 Oh really they eat that too # Interviewer: #2 Yeah yeah # 678: And they say they're fine I said thanks Interviewer: {NW} 678: #1 I couldn't stand it # Interviewer: #2 {NW} # No thanks thanks but no thanks 678: I might get hungry enough to but Interviewer: Oh #1 Goodness # 678: #2 The thoughts # Of it Interviewer: #1 Oh I can't believe that # 678: #2 Some of them call them kernels # But uh Interviewer: Oh they call them kernels #1 I never heard that # 678: #2 Mm-hmm # Interviewer: You ever heard of oh excuse me have you ever heard of anything called the melt on the inside of a 678: Yeah I forgot that it's a long strip looks like a tongue Interviewer: Uh-huh 678: #1 And they did melt # Interviewer: #2 What's it called now I'm not # Melt okay 678: It's about so long and So wide and not uh Well not any thicker than this pencil #1 Just # Interviewer: #2 Uh-huh # 678: Looks like a tongue #1 When you cut it # Interviewer: #2 Like a tongue # 678: Mm-hmm but it's the color of liver Interviewer: Oh it's the color of liver do people eat that 678: Oh yeah And I couldn't stand that either Interviewer: {NW} 678: #1 So I don't eat # Interviewer: #2 How about # 678: Any of the inner part of the hogs except the brains #1 That's good # Interviewer: #2 Except the brain # 678: I like brains and eggs Interviewer: Brains and eggs #1 I've # 678: #2 Uh-huh # Interviewer: Never had that I've heard of that 678: It's good #1 I like it # Interviewer: #2 And uh # But I've never tried it I've heard people talk about it um how about the intestines do you know 678: People people eat those or to make chitterlings Interviewer: Oh chit- #1 Uh-huh # 678: #2 Mm-hmm # Oh and down in Mississippi they really {X} Go for them Interviewer: Oh do they 678: Yeah they go for lots of chitterlings Interviewer: Oh 678: But and they'll eat the hog feet and hog ears and hog tail Pickle pickle the feet Interviewer: Oh 678: They're they're pretty good I eat some feet occasionally Interviewer: Mm-hmm 678: But I never could stand the ears because their old ear is so dirty you know #1 Before you # Interviewer: #2 Ew # 678: Before you clean them I never could stand Interviewer: Uh-huh 678: Never could I never could believe that they could get them #1 That clean # Interviewer: #2 They could yeah # 678: But the feet I had cleaned the feet and I know you cut you scald them and you cut the toenails off and they really come clean Interviewer: Mm-hmm 678: But the tail I wouldn't eat it because it's too close to some other #1 Parts # Interviewer: #2 {NW} # The tail #1 I can't believe I can't even imagine that # 678: #2 {NW} # Interviewer: Goodness um what now with the time to feed your stock and everything you'd say you it's 678: {NW} It's feeding time {NW} Interviewer: How about if people were calling cows in from the pasture how would they call them 678: Mm. {NS} Well now they used many different {NS} Tones that uh They'd they'd just tell us to go call the cows in and Interviewer: How would you call them 678: I don't really remember uh The pigs you know we'd holler piggy piggy Cows we'd say sooey sooey Interviewer: Oh 678: But it's all goes back to the way you train them #1 You can say {X} # Interviewer: #2 Oh the way you train them # 678: To the hogs they'd come just as quick #1 If you train them that way # Interviewer: #2 Oh # Uh-huh mm-hmm 678: Or Now you could call piggy #1 Piggy # Interviewer: #2 {NW} # 678: #1 And then it would be feeding time # Interviewer: #2 If you train # Oh 678: Same way with a Did you know they train catfish in these fish ponds to come to eat by a #1 Bell # Interviewer: #2 No # 678: #1 # Interviewer: #2 # #1 No # 678: #2 That's right # They They've got a certain place they #1 Feed them fish # Interviewer: #2 I never heard that # I never heard 678: {NW} And uh The certain and when they put the feed in there they ring the bell Interviewer: Uh-huh 678: And uh They can ring that bell say they feed at four o clock Interviewer: Yeah 678: Uh Visitors are there they'd ring the bell at three o clock and you'd see those fish starting over there the waves flying And they always feed them because they don't want they want them to know that bell is time to eat Interviewer: Oh 678: So they just make it a A exhibition and to call them at twelve o clock they'll feed them #1 Something # Interviewer: #2 Uh-huh they'll feed them # 678: But they train those fish to come {NW} Feeding time by the bell Interviewer: #1 Isn't that something I never heard I didn't know I didn't know fish could hear like that # 678: #2 {NW} # Well I didn't either but they sure do it Interviewer: They hear the 678: So they will respond to Interviewer: So the cow would uh whatever if they heard what they thought 678: Was a call Interviewer: Uh-huh 678: Uh now when my horse is out in the lot why I just called them by name Interviewer: Oh you just called #1 Them by name # 678: #2 Just Mike # Or Pearl or I'd say hey Mike Mike and he'd pick up to hear then come here come here When you train them ordinarily {NW} Well you might give them a little niblet of sugar or something see Or you might pet them they like to be petted you know rub them under the Neck And uh but you can train them to Say Come here by their name #1 See # Interviewer: #2 Mm-hmm # 678: Or a lot of them will whistle But when you whistle if you train them by whistle then you You might whistle and and three or four different ones would respond #1 See # Interviewer: #2 Uh-huh # 678: #1 Because that's their call # Interviewer: #2 I see # Uh-huh 678: But I always called mine the ones that I could train to come by their name Interviewer: And they would know their own 678: #1 Yes sir # Interviewer: #2 Name # 678: They would know their name And Go out in the lot I had one mare that was named Pearl and Their their ears were very sensitive Anything with hair in their ears #1 Is very sensitive # Interviewer: #2 Uh-huh # 678: And I'd say Pearl She'd move that one ear you know and I'd holler hey Pearl Prick up her ears and Look around Come here She'd always Interviewer: {NW} 678: Come on up there Interviewer: That's really something 678: And I had one horse that uh Never would come by his Name And he didn't like to be bridled. Put the bridle on him. Interviewer: Mm-hmm 678: {NW} But when you'd Start out in the lot with a bridle he'd always go to the far corner of the horse lot And he wouldn't run he'd go there And wait for you And if you didn't uh handle him a certain way he'd he'd {X} and run Interviewer: Oh 678: We learned to put our hand under his Under here and put it on the far side of his head Interviewer: Uh-huh 678: And he'd always turn lean his head into that hand #1 Then you could bridle him # Interviewer: #2 Oh # 678: But if he didn't feel that hand he'd whirl and might even kick you when you #1 Up see # Interviewer: #2 Oh # Goodness 678: #1 So they're they're different # Interviewer: #2 {D: Where did you learn so much about} # 678: Kind of like humans though Interviewer: #1 Yeah animals would be # 678: #2 {X} # Interviewer: Different #1 Well how about if # 678: #2 {X} # Interviewer: You were wanted a cow to stand still while you were milking it what would you say to the 678: Saw. Interviewer: Oh 678: That was the word they used. Saw. #1 Before they # Interviewer: #2 Well if you # 678: Got her {X} I don't know I wonder where Interviewer: #1 They got that # 678: #2 But I don't think # It had much effect Interviewer: You don't think it had #1 Much effect # 678: #2 Nuh-uh # Interviewer: {NW} 678: They'd still kick you some of them Interviewer: {NW} 678: But we said it anyhow Interviewer: Huh 678: They'd get burrs on their tail #1 And whip their # Interviewer: #2 Uh-huh # 678: Tail and hit you in the face with it Interviewer: Uh-huh 678: While he's milking Interviewer: Huh 678: Hurt Interviewer: That is uh what about calling a calf how would they call a calf 678: Calf Interviewer: Uh-huh just the same way 678: Yeah I just I generally call her Well uh we never I just couldn't honestly say that we ever called calves #1 Because we # Interviewer: #2 Uh-huh # 678: We uh Interviewer: They'd just come #1 When you called the # 678: #2 Well we'd uh # We kept them separate from the milk cow and #1 And he was always # Interviewer: #2 Oh # 678: Ready when you'd #1 To to # Interviewer: #2 Oh # {NW} 678: #1 Nurse his mother you know and # Interviewer: #2 Get right right # 678: When we Got her in ready to Why he was there ready We'd open the gate and he'd run in there and uh we'd let him have what we thought as his portion of it Interviewer: Mm-hmm 678: Generally we'd stand there and keep him away from Uh maybe give him one tit #1 You see to suck or # Interviewer: #2 Mm-hmm mm-hmm # 678: #1 Maybe maybe # Interviewer: #2 Oh # 678: Two depending on how much the cow gave #1 If she was a # Interviewer: #2 Yeah # 678: Free milker #1 One would # Interviewer: #2 If she gave a lot of milk # 678: Yeah one would do it Interviewer: Oh 678: And uh we'd just keep him knocked off of the others Or just put our hand up there and let him have the one Interviewer: Uh-huh 678: But if taken two well we'd let him have one front one rear To kind of divide it up Interviewer: Mm-hmm 678: And we got through well we pulled him off put him Back in Through another door see But far as calling them I don't remember You know what we would call them or how Didn't have to call them they was there ready Interviewer: They was yeah well now if you were plowing with uh mules or horses what would you say to them to get them to turn left and right 678: You uh Turn them right you say gee Interviewer: That'd be right 678: And you turn them left you say haw Just that simple and they learned it too Interviewer: And they learned it well how about if you wanted the horses uh if you wanted to urge a horse on 678: Get up. Get up. Interviewer: Well now would you would that be when he's already moving or when he's staying #1 Still # 678: #2 Either way # Interviewer: Either way 678: It's it's a it's a command uh get up For him to move and if he's not moving fast enough you get a little louder and a little firmer Interviewer: Uh-huh 678: And then might have to #1 Tap him with a whip # Interviewer: #2 Uh-huh # How about if you wanted him to stop 678: Just say whoa he knows what that Interviewer: And he'd know that 678: #1 He # Interviewer: #2 Too # 678: knows what that means Interviewer: How about was there anything you'd say if you wanted him to back up 678: Just tell him back up Interviewer: #1 You'd say back up # 678: #2 Back up # I used to tease my horses and I'd say Oh me You know and they'd just stop #1 All of sudden I said # Interviewer: #2 {NW} # 678: You didn't hear me #1 And man they'd start out see # Interviewer: #2 {NW} # {NW} 678: {NW} #1 But anything # Interviewer: #2 That's funny # 678: That sounded like whoa Just stopped right then especially if they're tired you know Interviewer: {NW} 678: And more so with mules #1 You know in fact you know I class # Interviewer: #2 Oh even more so with # 678: Mules more like niggers you know Interviewer: Oh #1 Mules # 678: #2 Yeah # They had they they're lot like uh Handling mules Because uh {NW} {X} Comparatively like uh handling a nigger and a horse to a white person Interviewer: #1 Oh really # 678: #2 Yeah # With their intellect and everything Interviewer: Oh 678: Mules are always ready to kick you Interviewer: Uh-huh 678: Or to hit you with their head Or run a- run away Interviewer: Uh-huh 678: If they if they think they can get back with it see Interviewer: Mm-hmm 678: Or to walk slow Unless you prod them It's a just a whole lot like working niggers Interviewer: Huh 678: Mules are Interviewer: I didn't realize working mules and horses was that different 678: Yeah oh that's why I always like to keep horses because they They would take training better and Interviewer: Uh-huh 678: Would respond quicker and I just like to work horses Interviewer: How about if people 678: I've had good mules Interviewer: #1 Oh you have # 678: #2 Yeah # Good real good mules but You get a few that's like some of these Burr headed colored people they're just obstinate is all You know Interviewer: Oh that's really interesting I didn't realize they were that much different 678: That goes to show you what mules will do And I never had a horse do that you'd have a {NW} And going down to the Field now we were speaking a while ago of the lanes that led in #1 The fields # Interviewer: #2 Yes # Uh-huh 678: Well when you get into the field you have what you call a turn row Interviewer: Uh-huh 678: #1 You might # Interviewer: #2 Oh # 678: You might have rows of corn Running here see Interviewer: Uh-huh 678: And rows of cotton running here Interviewer: Mm-hmm 678: Well you couldn't plow it all with the same Plow so you would plow the cotton and you would turn here and go #1 Back see # Interviewer: #2 Mm-hmm # Mm-hmm 678: That was your turn row Interviewer: Turn row 678: Well {NW} When you plow out to this turn row these mules have got to go far enough out Let your cultivator wind up here and plow the end Interviewer: Uh-huh 678: And then they turn But come close to eleven thirty Working mules They'll get to where They'll turn when their head gets here Interviewer: #1 Oh really # 678: #2 If they don't want you # They'll start Fudging see Interviewer: #1 How come at eleven thirty # 678: #2 They got sense enough to # {NW} Well that's getting close to eating time Interviewer: Oh oh oh 678: And I've had mules just start braying uh horses neigh but mule mules they bray Interviewer: Bray 678: {NW} You know {X} Interviewer: Ah 678: But about eleven thirty they'll throw their head around you'd see their eye #1 Shining # Interviewer: #2 {NW} # 678: They wanting to know if it's about time to eat see Interviewer: #1 Oh # 678: #2 Horses # Never Have that problem Never But mules I've worked lots of them that wouldn't They wouldn't take your cultivator out there in the row they'd start grumping back a little bit each time Until they'd start turning when their head got there See they thought they was hurrying that job up Or hurrying noon up Interviewer: {NW} 678: And then about eleven thirty they'd bray Interviewer: #1 And they'd know when it'd be half past eleven # 678: #2 And not all of them but just occasionally # You'd have one to do that And he knew it was time to eat And he'd just be dragging on you'd have to put the whip to him every once in a while Interviewer: Oh 678: And put the whip to him about eleven thirty But now when you turned him out and start him down this turn row toward the barn You'd have to jump on the cultivator and ride because he'd walk so fast you couldn't keep up with him Interviewer: Oh 678: See The horses wouldn't do that #1 They'd use the same gate # Interviewer: #2 {NW} # 678: Going to the barn as they use in plowing But now these mules #1 You can believe # Interviewer: #2 {NW} # 678: They were sharp in a dumb way see Interviewer: #1 {NW} That's funny # 678: #2 {NW} # {NW} Interviewer: Now how would people call chickens at feeding time 678: Chicky chicky chicky Interviewer: Have you ever heard anybody call a sheep you know how they call sheep 678: I've never I've never had any deals with sheep Interviewer: Yeah they probably didn't even have sheep around here I guess 678: Just a few {NW} More of a novelty then Interviewer: Mm-hmm now if you were plowing with uh uh uh with uh mules or horses what would you call what you hold in your hand 678: {NW} Well Interviewer: That you got them with 678: That you got them with Interviewer: Right 678: Them check lines Interviewer: Okay how about riding on horseback what would you 678: Reigns Interviewer: And on a on a saddle well what do you call the part you put your feet into 678: Stirrup Interviewer: Now if you were plowing with two horses uh what would call the one that walks in the furrow 678: {NW} Well he's a lead horse Interviewer: Uh-huh 678: That's what I always called them Interviewer: #1 That's you called them yeah # 678: #2 {NW} # Because he he did take the lead Interviewer: He would take the lead 678: And the other we called the off Interviewer: The off 678: Mm-hmm Interviewer: Oh 678: And he was not the leader Interviewer: Uh-huh um now if something like a house we were if I ask you where uh somebody lived and it wasn't just right next door but you might say but it's not very far it's just a little 678: Piece little piece most of the way {NW} Instead of saying a little a little ways down the road I've heard them say #1 Little piece down the # Interviewer: #2 Little piece # 678: Road Interviewer: How about if it if it was if it was uh somebody lived long distance you'd say yeah it's quite a 678: Quite a ways Interviewer: Quite a ways they'd probably say that uh 678: You know they don't use words especially like us #1 As much anymore # Interviewer: #2 No # They don't use like quite uh a little piece 678: #1 Little piece you'd say # Interviewer: #2 Like that # 678: Oh it's a {NW} They think in terms of blocks if they've been #1 City # Interviewer: #2 Oh I see # 678: People Interviewer: Uh-huh 678: Or they'll say it's a half a quarter of a Mile Or a hundred yards or #1 So see # Interviewer: #2 Uh-huh uh-huh # 678: They'd say it's a hundred yards or so If it's rural {NW} And if it goes beyond a hundred yards or so you would say well it's uh Approximately a quarter of a mile #1 See or # Interviewer: #2 Mm-hmm # 678: #1 A quarter of a mile which you know exactly see # Interviewer: #2 Mm-hmm mm-hmm # 678: But they used to say oh it's uh little ways down there Interviewer: Uh-huh 678: #1 {NW} # Interviewer: #2 {NW} # #1 Well in the # 678: #2 {NW} To # To other side of that {X} Tree Interviewer: {NW} That tree over how would they say would the say the tree was over 678: Yeah Interviewer: Over there or over yonder #1 Would they # 678: #2 Uh # That's that's it's just a tub assigned to that {X} tree over yonder Interviewer: #1 {NW} # 678: #2 {NW} # {NW} And they'd say oh we're invariably it'd be up down Or out #1 You know you know the # Interviewer: #2 Oh # 678: old expression is north is up you know that Interviewer: I was I was gonna #1 Ask you about that # 678: #2 West # West is Is uh out Interviewer: Is out 678: South is down and east is over Interviewer: No I didn't know that 678: It's expression. Interviewer: And if a person say lived some place north you'd say #1 They lived up # 678: #2 if they actually # Used the right expression they would say up north Interviewer: Up north 678: #1 Down south # Interviewer: #2 Down south # 678: #1 Out west # Interviewer: #2 West # 678: Or over east Interviewer: Over east 678: And same way with a clock {NW} #1 People don't know don't # Interviewer: #2 Uh-huh # 678: Don't know the expressions of a clock #1 When you take here # Interviewer: #2 Uh-huh # 678: When this gets up to twelve Interviewer: Uh-huh 678: They would say oh it's always been an expression it's uh It's uh Straight up twelve o clock Interviewer: Uh-huh 678: Because both hands are up Interviewer: Uh-huh uh-huh 678: Now when it gets six o clock guess what Straight up and down Interviewer: Straight up and down 678: Mm-hmm Interviewer: Six o clock 678: Because both hands are Interviewer: Are are upright 678: #1 Up one up one down # Interviewer: #2 Up and down yeah # 678: Straight up and down six o clock or even up twelve Interviewer: Uh-huh 678: You'll still hear that expression Interviewer: Sometimes {NS} And and these people will look at their uh 678: Say it's twelve it's uh I've heard them I still hear them say what time you got it's even up twelve o clock #1 You never hear them # Interviewer: #2 Oh # 678: say it's even up three or four Interviewer: No no 678: Even at twelve o clock or What time you got Right now it's straight up and down six o clock Interviewer: That is Really interesting 678: Old sayings #1 You know and some of them are # Interviewer: #2 Uh-huh # 678: #1 Still carried on # Interviewer: #2 uh-huh # {X} 678: And I use a lot of them just for the heck of it Interviewer: Uh-huh just to keep them keep them going 678: #1 Perpetuate them # Interviewer: #2 {X} # Yeah uh if something was real common and you didn't have to look for it in any special place you'd say well you can find that just about 678: Anywhere I reckon Interviewer: And if somebody slipped on the ice like that year the whole town froze over and if somebody slipped on the ice and fell this way you'd say they fell they fell this way #1 Say that # 678: #2 Backwards # Interviewer: And this way you'd say 678: Forwards Interviewer: Um if somebody apologizes for breaking something of yours you'd say well that's alright I didn't like it 678: Anyway Interviewer: And uh uh if there was a little child crying about something you might you might say what's wrong you say what so and so was eating candy and he didn't give me 678: Any Interviewer: Um have you ever heard the the this is another old expression people talking about something that might happen like uh let's say a spoiled child might have trouble like is not have you ever heard like is not 678: #1 Mm-hmm oh yes # Interviewer: #2 used in that way? # 678: I still hear it Interviewer: Oh you do am I using it the right way how would you how would they 678: That's the way Interviewer: They'd say uh 678: Like is not he'll do so and so Interviewer: Like is not he'll have uh-huh uh 678: Or you'll uh There's another old saying that uh Pertineer Interviewer: Pertineer 678: Mm-hmm Interviewer: Uh-huh do you still hear that 678: Mm-hmm oh but instead of saying oh They almost uh did so and so Interviewer: Yeah 678: say hey pertineer Interviewer: Oh 678: And you you hear another expression Louise laughs about Her step-daddy using it to Uh Say you was gonna you had done something and He'd say and maybe maybe it was Well if it was between right and wrong he said well that that's not far from wrong Interviewer: That's not far #1 From wrong # 678: #2 From wrong see # Interviewer: Oh 678: So uh really the expression that he was trying to say well you're almost right. Interviewer: You're almost right 678: But uh Interviewer: #1 But he said it the opposite sort of way # 678: #2 He'd say you're not far from wrong # Interviewer: #1 That's interesting # 678: #2 Far from wrong # Interviewer: Um well now when you're talking about plowing now you the the sort of the trenches that a plow cuts you call them the 678: Furrows Interviewer: Um now the second cutting of clover or grass do you know a name for that 678: The s- well just the second crop Interviewer: Second crop how about a name for the old dry dead grass left over on the ground {X} 678: Straw Interviewer: And what would you call a crop that's not planted it just comes up by itself 678: Volunteer Interviewer: Volunteer um now wheat would be tied up into a 678: Shocks Interviewer: Into shocks 678: Used to #1 Don't anymore # Interviewer: #2 Uh-huh # 678: They used to They used to uh {NW} Well they used to tie it up into Sheaths Interviewer: Oh 678: Little old sheaths and then shock it Interviewer: And then shock it oh they would and then that because that would be #1 Bigger # 678: #2 Yeah # Interviewer: #1 Than than the # 678: #2 That's right # Interviewer: #1 Oh I see # 678: #2 You'd take # Several sheaths make one #1 Shock see # Interviewer: #2 And make one shock # Yeah well now uh are they here 678: #1 Oh I'm just seeing someone go by just # Interviewer: #2 {X} # 678: Wandering Interviewer: Okay um if you were talking about the amount of wheat you can raise per acre you'd say about 678: So many bushels Interviewer: So many bushels um what's what's easier to to uh thresh oats or wheat do you think 678: I don't know Uh I've helped thrash both but I was young Interviewer: Uh 678: #1 I learned # Interviewer: #2 Uh-huh # 678: I don't really know Interviewer: Oh the kind of bread now this is gonna be about things that your mother might have made the kind of bread that would be uh baked in loaves you'd call that 678: Called that light bread Interviewer: Light bread 678: Some called it white bread Interviewer: Uh-huh uh-huh 678: And the and the reason they did is because Way back yonder some of them made barley bread which was #1 dark # Interviewer: #2 Oh # Really barley bread 678: And they would have that distinction Interviewer: Between 678: White bread and brown bread Interviewer: Mm-hmm and brown bread 678: Instead of saying barley or wheat well they'd say white bread or Brown bread but my mother always made it out of wheat so she called it light bread Interviewer: Mm-hmm 678: #1 And it # Interviewer: #2 Um # 678: Took her a long while to knead that stuff but it'd #1 Rise # Interviewer: #2 Yeah what would make it # Rise 678: Yeast Interviewer: Oh 678: Put yeast in it. Oh it was quite a problem back then to make light bread #1 That was a rarity # Interviewer: #2 Oh # 678: And was almost a luxury Interviewer: Oh it was 678: Boy it was good Interviewer: Oh I bet it was good 678: I couldn't hardly wait until it got Interviewer: {NW} 678: #1 Ready to eat # Interviewer: #2 {NW} # Oh well what now you you mentioned that you had lots of corn bread what else would they make with corn meal 678: Mush Interviewer: Oh mush 678: It's kind of like grits have you eaten grits Interviewer: Uh-huh 678: #1 Being from Georgia # Interviewer: #2 Uh-huh # 678: You must surely or Mississippi Interviewer: #1 A- well you know actually # 678: #2 {NW} # Interviewer: the truth is I come from the part of Georgia up near Tennessee #1 And I had never # 678: #2 Mm-hmm # Interviewer: Had grits 678: Hadn't Interviewer: Till I went down to uh visit some people that lived down in Alabama and it was the first I didn't even know what they were because I the part where I lived in Georgia #1 They don't make grits # 678: #2 Well they make grits here in this # {NW} Part of the country south But living up next to Tennessee Uh somehow I've always felt like it Tennessee was a little further advanced. Ahead of the others. #1 My first wife # Interviewer: #2 I yeah # 678: People came from Tennessee and I've always had that closeness Interviewer: Mm-hmm 678: #1 For Tennessee # Interviewer: #2 Yeah # 678: Because I've known some real Real fine people there I've known some fine people out in Mississippi I'm not running down any #1 Other states but I I # Interviewer: #2 Oh I know I know # 678: I I get a kick out of listening to them Interviewer: {NW} 678: And and many Mississippi They say here #1 Here # Interviewer: #2 Uh-huh # Here 678: And then Tennessee it's here. #1 They go through the nose with it # Interviewer: #2 Uh-huh # #1 Yeah that's right # 678: #2 Yeah # Interviewer: #1 You picked up on that but that's right # 678: #2 {NW} # Interviewer: Especially you know we always heard uh we were so close to Chattanooga that all our TV stations and everything were Chattanooga #1 We had # 678: #2 Mm-hmm # Interviewer: We knew more about Tennessee than we did #1 Georgia # 678: #2 Yeah # Interviewer: Because we only lived about oh twenty miles below the Tennessee line and uh 678: People down in northern Mississippi Are different from the uh #1 The old and middle Mississippi # Interviewer: #2 Right. # 678: #1 Much different # Interviewer: #2 Yeah it's it's # Really different it really is 678: #1 We # Interviewer: #2 Talk # 678: Spent four years down in just uh north of Jackson Interviewer: Mm-hmm 678: And uh They were middle The heart of Mississippi Interviewer: Mm-hmm 678: And and that's where I Studied them so closely and and and and I say they're a breed of their own {NW} They're just different Different people they're good people Interviewer: Mm-hmm 678: #1 I I love them but they they're different # Interviewer: #2 But it is different # Mm-hmm 678: And they'd uh they'd use the words Here. Sir. Interviewer: Mm-hmm 678: And in Tennessee I noticed my wife she always cut That here #1 But it # Interviewer: #2 Mm-hmm # 678: Went through their #1 Nose # Interviewer: #2 But went through their nose that's right # #1 I know I've heard it # 678: #2 {NW} # Interviewer: Um would they uh did when you were a this is off the subject why we were on with mush but I'll get back to it in a minute I just happened to think about it when you were a boy did they always teach you to say yes sir and no sir and all that 678: Absolutely Interviewer: To always now would it would be to grown ups you'd have to 678: To grown-ups Interviewer: Any grown-up you'd say uh 678: Any person As I recall any person When I was let's say when I was Eight uh That's when I remembered mostly was the time I was seven or eight year old I remembered everything But from then until I was uh a teenager Anyone that was married was mister and missus Interviewer: Uh-huh 678: And it was no sir Yes sir or no ma'am and yes ma'am Interviewer: Mm-hmm 678: There's another car dadgummit Interviewer: You got somebody else coming 678: I don't know maybe they just #1 Turning around # Interviewer: #2 Maybe they're just turning around # 678: #1 Or pulling # Interviewer: #2 Oh # Well n- mush you said it was something like grits 678: In the in one way grits you know you eat with your breakfast food but #1 Mush # Interviewer: #2 Mush # 678: Is a is a concoction that uh just I don't know what they put in there besides meal but they just boiled it and boiled it and boiled it and then you eat it With milk Interviewer: With milk anything else they'd make with corn meal 678: Oh well they made uh they made uh what they called fried corn batter Interviewer: Oh 678: And uh It was different from the corn bread I think it was mixed similar but you just You cooked it more hurriedly by frying Interviewer: #1 By frying it # 678: #2 it see # Interviewer: uh-huh did you ever hear of anything called a corn dodger 678: Yeah but it's it still tastes like the corn bread it depends on Oh why this Dodger I think they cooked in little round uh So and sos. Interviewer: Little round 678: The corn bread could be cooked in a big pan or in little old individual Interviewer: Uh-huh 678: But the corn dodger I I I never really ate what what I think was known as corn dodger but we would refer to it my mama's corn bread as corn dodger Interviewer: #1 Oh you did # 678: #2 But # But I don't think Interviewer: That that was actually what 678: I don't really think that's what uh The real #1 Corn dodger was # Interviewer: #2 Uh-huh # 678: A corn dodger was more or less Crusted all around #1 See # Interviewer: #2 Uh-huh uh-huh # 678: {NS} And the Corn bread you know was crusted maybe on top but down the bottom had just a thin Interviewer: Just a thin crust 678: #1 Crust mm-hmm # Interviewer: #2 On the bottom # How about uh hush puppies did they 678: They cooked those with fish that's made out of corn meal Interviewer: Mm-hmm they did they used to they did cook those back then 678: Still still cook them well now I never ate ate any Hush puppies until Oh first I remember eating about twenty years ago #1 Something like that # Interviewer: #2 Mm-hmm # 678: Maybe maybe they made them but Interviewer: Uh-huh 678: I wasn't #1 Familiar # Interviewer: #2 How about # Anything that like after they cook the lard the that would the cracklings stuff 678: Cracklings Interviewer: Did they do any 678: Well now they made some crackling bread too Interviewer: Uh-huh 678: But I never did care for that Lot of people eat {X} Crackling but that's too greasy and grimy for me Interviewer: That sounds greasy oh 678: And uh what it was #1 I # Interviewer: #2 Well how about # 678: I don't think it's good for you really the {X} Still strong because I #1 A lot of # Interviewer: #2 Because you didn't # 678: #1 # Interviewer: #2 # 678: #1 A lot of that uh # Interviewer: #2 Yeah # 678: Lot of food that I think {D: deteriorating} People's body Interviewer: Uh-huh 678: Made them fat #1 I didn't eat # Interviewer: #2 Uh-huh # Yeah maybe #1 That # 678: #2 Course # I'm a little bit fat but uh Interviewer: #1 Oh no no it's how come you have the strong muscles # 678: #2 They're solid they're solid # Interviewer: #1 That's what I want to know # 678: #2 They're solid # Interviewer: You have such strong muscles in your arm that's for I can't believe um now this would be something that's fried in deep fat and it has a hole in the middle They cut out a hole in the middle kind of sweet kind of a sweet thing they used to make them homemade I don't think people make them homemade anymore 678: What's it made from Interviewer: Uh uh I I dough kind of stuff and uh 678: I don't know Interviewer: Uh well do you ever remember making homemade doughnuts 678: Oh yes Interviewer: They would they did make those 678: My sisters Interviewer: Oh 678: Mother never did Interviewer: Uh-huh 678: But uh as we grew a little more modern why My sisters learned how to make doughnuts Interviewer: Oh they did 678: And this sister that I referred to That uh In my memoirs Interviewer: Yes 678: She just died two years #1 Ago # Interviewer: #2 Mm-hmm # 678: She She was always Concocting something new to eat Interviewer: Mm-hmm 678: She would get any kind of recipe and {NS} And try to make something. She liked to cook Interviewer: Mm-hmm 678: And I was ready to eat it #1 And try it out # Interviewer: #2 Mm-hmm # 678: She'd. I was her tester Interviewer: You were her guinea pig that's funny 678: Yeah she taught me to drink coffee #1 I guess I was about six # Interviewer: #2 Yeah that's what {X} # 678: Year old and she Interviewer: Uh-huh 678: She's five year older than me and and there was uh It was my sisters uh when one married and left then the next one was a cook Interviewer: Oh that's the way it worked 678: One thing my my dad Took care of my mother now she worked like a dog like most women back then But she didn't have to get up and cook the breakfast unless she wanted to Interviewer: Uh-huh uh-huh 678: The girls When they become About twelve year old if they would host the home they was the cook Interviewer: Mm-hmm 678: And my sister Georgia had fall in that category and Interviewer: Mm-hmm 678: And she'd get me to get up with her #1 And she said # Interviewer: #2 Mm-hmm # 678: Get up and I'll give you some coffee Interviewer: Mm-hmm 678: {D: Man to hell with her I'd go} Interviewer: {NW} 678: And she'd She'd go down and get that old smoked ham and there's nothing tastes as good as {NS} The the type of ham we used to put on the smoke with the sassafras and hickory smoke And she'd cut down through that and get a great chunk of it and make that brown gravy and those hot biscuits and Hot coffee #1 And man I'd just # Interviewer: #2 Oh # 678: I'd go for that Interviewer: {NW} You'd go for that oh it sounds like really you used to have really good #1 Food # 678: #2 Yes # We did Interviewer: You had good 678: {X} {NW} We put up so much fruit that uh you could almost well we had blackberry Jelly blackberry jam just cooked whole #1 You know # Interviewer: #2 Mm-hmm # 678: Grapes Apples uh peach preserves and man ain't nothing better than peach preserves you know Uh honey we Well you had any kind of sweets you wanted Interviewer: Mm-hmm 678: And we didn't have the fancy meats we didn't have bacon and such but we had uh Interviewer: Mm-hmm 678: What we called side meat Interviewer: #1 Oh you did # 678: #2 This uh this # Salt meat but later we we learned how to make bacon but this salt meat was Exceptionally good #1 You know # Interviewer: #2 Mm-hmm # 678: And we had lo- we had We would put up Lots of hams and shoulders and they'd hang on up into the summer you know #1 Wouldn't they wouldn't # Interviewer: #2 Oh # And they wouldn't even 678: No they wouldn't Interviewer: Spoil 678: No wouldn't spoil at all and we'd sell this side meat during the winter {NS} If we knew we had more than we wanted we'd #1 Sell it # Interviewer: #2 {NW} # 678: See Interviewer: Oh and it never got spoiled 678: Mm-mm no these hams hang there all summer long Interviewer: And never did 678: They looked rusty as all get out Interviewer: {NW} 678: {NW} But you just take a A knife and slice the outside off where it had been smoked #1 You know # Interviewer: #2 Uh-huh # 678: Prettiest reddest meat #1 You've ever seen # Interviewer: #2 Hmm # 678: It uh You know out west especially they used to make what they called jerky #1 Um # Interviewer: #2 Mm-hmm # 678: The old cowboys and the ranchers they They dry this beef you know for medicine And that's what they called jerky But they'd cut that into long strips and dry it And they'd just put that in the sack or in those saddle bags And they would draw it maybe to see something like that #1 Long # Interviewer: #2 Uh-huh # Uh-huh 678: But then when they'd start boiling it it might get out that long see Interviewer: Oh 678: Had a. It was all tough the tail meat. #1 But uh # Interviewer: #2 All tough # 678: But but it was tough {X} Jerky it don't matter if it was out of a young Deer or a young #1 Cow # Interviewer: #2 Mm-hmm # 678: {NW} #1 Or calf # Interviewer: #2 It would be tough # 678: After it was put in the form of jerky it was still tough. But very nourishing #1 Very nourishing # Interviewer: #2 Uh-huh # Huh 678: And that's what the old cowboys would Interviewer: Yeah 678: They'd carry the coffee cup along boil them some coffee and Interviewer: Uh-huh 678: Had a little old um Pan of a thing or {D: or a stirrer} But they'd uh Boil this jerky #1 and # Interviewer: #2 Mm-hmm # 678: {NW} and carry cold biscuits and. Month old You know Interviewer: {NW} 678: #1 Soap them up and that's their that was their food # Interviewer: #2 {NW} # {NW} Well um 678: Which shows that it's uh After all you get the the quality Interviewer: Uh-huh 678: And the quantity together why you were alright Interviewer: Well um did you ever have at breakfast time sometimes uh like they make up a batter and fry like three or four 678: Pancakes #1 Oh boy yeah # Interviewer: #2 Pancakes # 678: Yeah {X} We didn't we didn't eat those for breakfast #1 We ate them # Interviewer: #2 Oh you didn't # 678: Nah we uh Lots of time we'd eat those what we called our supper meal Interviewer: Oh 678: If we if we uh I believe I told you sometimes during the snow and the cold weather we'd sleep a little late And mom she'd get up and {NW} Fix the breakfast and it'd be nine or #1 Ten o clock before we get to eat # Interviewer: #2 Mm-hmm # Uh-huh 678: Well then we'd wait until Four or five in the afternoon it began to get dark and we'd begin to mill around and want something to eat {NW} And that's when she'd cook the pancakes and she could make those things the size of the skillet Interviewer: Oh really 678: Man the finest pancakes I I just don't never eat any like she made #1 I don't know what she done to them # Interviewer: #2 Oh # 678: But boy you'd get Two she'd give us two at at time Interviewer: Uh-huh 678: #1 And you couldn't cook them # Interviewer: #2 Two at a time # 678: #1 Fast you can now we had to # Interviewer: #2 {NW} # 678: Sort of eat uh in relays Interviewer: Uh-huh 678: {NW} Of course my dad ate first Interviewer: Mm-hmm 678: That always #1 {X} # Interviewer: #2 Yeah that was I remember you # 678: #1 Eat first # Interviewer: #2 Said that # Yeah 678: And then the oldest child #1 That that was the only # Interviewer: #2 And then the oldest child # 678: Way you could be fair you know #1 Was take them by age # Interviewer: #2 Uh-huh # Uh-huh 678: So but I know when it'd come my time why she'd hand me two pancakes the size of the skillet And she'd have all this Good butter really good #1 Butter and sorghum molasses # Interviewer: #2 Oh # Mm-hmm 678: Sometimes we'd buy Uh what we called log cabin syrup back then Interviewer: Mm-hmm 678: But that was a rarity we just done it to uh You know for a little bit different #1 But # Interviewer: #2 Uh-huh # 678: We all got plenty of sorghum and pancakes with butter and sorghum was much better than pancakes with the syrup you buy Interviewer: #1 Oh really # 678: #2 Yeah # Interviewer: #1 Well which one # 678: #2 It's thicker # Interviewer: I also was gonna ask you which is thicker 678: #1 Oh the sorghum # Interviewer: #2 Molasses # 678: #1 # Interviewer: #2 # 678: #1 You can get uh # Interviewer: #2 Molasses # 678: Yeah. Sorghum molasses you can You can make it uh All as thick as you want but during the winter you could dip into that and pull it up and And with your spoon and it'd be Just hang on you know just hang on Interviewer: And molasses wouldn't #1 Do that # 678: #2 Mm-hmm # Not like syrup you know just pour it out Interviewer: Uh-huh 678: But these sorghum sometime you'd have to heat them to Get them to where they'd pour {NS} Interviewer: #1 Oh really # 678: #2 Yeah # Interviewer: #1 It'd be that thick # 678: #2 Mm-hmm # Yeah they'd get during cold weather it'd be so thick wouldn't pour out of we used to keep them in little uh Uh crock jugs You've seen the old pictures of I guess of the old gray jug with the brown top Interviewer: With the brown top 678: Mm-hmm Interviewer: And that's where you'd keep the #1 Molasses # 678: #2 Mm-hmm # Yeah Interviewer: Huh um now if you cooked eggs in hot water you left the shell on them and cooked them in hot water you'd call them 678: Boiling Interviewer: {NW} 678: Boiling Interviewer: Um 678: Boiled eggs #1 You mean # Interviewer: #2 Boiled eggs # 678: #1 {NW} # Interviewer: #2 Yeah # Now what would you call in the inside part of the egg 678: Yolk Yellow Interviewer: The yellow or the yo- yeah uh-huh 678: Why I remember I remember When I was a kid here and talking about the yeller #1 Yeller of an egg # Interviewer: #2 Oh # Uh-huh #1 Uh-huh # 678: #2 And uh # You know I {NW} Not knowing the word why I was calling it yeller Interviewer: Uh-huh uh-huh 678: And my mama said that's not yeller son that's yellow #1 I said no # Interviewer: #2 Uh-huh # 678: #1 {D: Not in Garfield Burr} # Interviewer: #2 {NW} # 678: #1 {NW} # Interviewer: #2 {NW} # 678: #1 {D: Garfield Burr} # Interviewer: #2 {NW} # 678: #1 {D: See he was from Nashville} # Interviewer: #2 {NW} # 678: {X} From Alabama that's #1 {D: Some of his whiskey major} # Interviewer: #2 {NW} # 678: #1 Garfield # Interviewer: #2 {NW} # 678: Called it yeller #1 She said well # Interviewer: #2 {NW} # 678: There's a lot of words they don't pronounce #1 Right and then later on she # Interviewer: #2 {NW} # 678: Said well they Call it yolk she said that's what most people #1 Call it yolk # Interviewer: #2 {NW} # 678: {X} Interviewer: That's great 678: #1 That was easier to say # Interviewer: #2 That's great # For Garfield 678: But I thought Garfield was right see Interviewer: Garfield knew everything 678: He was older than I Interviewer: Right Garfield knew the the whole thing that's funny if you cracked an egg in hot water and then cooked them in the water you'd call them 678: Poached Interviewer: Now you were talking about this this uh salt meat now would that be would you use that in say if you were cooking uh 678: #1 Beans # Interviewer: #2 Beans # 678: Or anything Interviewer: And you call that uh 678: Uh uh Interviewer: Would that be the same thing as what have you ever heard of fat back 678: Fat back mm-hmm {NW} And uh I'm trying to think of what my mama used to call that though when she put in the beans But she'd cut up some of that side meat Interviewer: Mm-hmm 678: And boil it right along with the bean #1 I can't think # Interviewer: #2 And boil it # 678: Of what she called it but it was uh Oh it was uh Interviewer: Salt meat or salt 678: Yeah It was salt meat but I'm #1 Trying to think of the word # Interviewer: #2 But she had another name # 678: She had to express The difference between that and just straight cooked #1 Beans # Interviewer: #2 And just straight cooked # 678: #1 I just can't uh # Interviewer: #2 Uh-huh oh I see # Um what the the meat between the ham and the shoulder you call that the 678: Between the Interviewer: The ham and the shoulder 678: Well Now there's several kinds Interviewer: Oh oh 678: You mean There's actually a ham of a hog's #1 Shoulder # Interviewer: #2 Uh-huh # Uh-huh 678: Well you've got the spare ribs Interviewer: Uh-huh 678: And then you have the side meat #1 That's where you get your side meat # Interviewer: #2 The side meat # That's where the side 678: {NW} And then uh When you fresh butcher You get tenderloin Interviewer: Uh-huh 678: Or backbone Interviewer: Uh-huh 678: You got a choice now you can take the Backbone and cut it And leave the tenderloin on it which is the best Meat in the world I think But you strip off the tenderloin it could be Piece of meat that thick That wide and That long depending on the hole And uh Then you would just have backbone with scarcely a little bit of meat left Interviewer: Oh it would have scarcely any meat 678: That's right but they usually took the tenderloin off Interviewer: Took the tenderloin off 678: When you make backbone as such why you leave the tenderloin on and it's Wonderful eating And ribs the same way you can cut uh you can cut those ribs and leave part of the tenderloin or part of the side meat on them and get Plenty of meat or you can Uh You can Leave it onto the side meat and on the #1 Tenderloin you'll come out # Interviewer: #2 Mm-hmm # 678: A bunch of rib bones with barely meat On it see Interviewer: Yeah #1 Well anything # 678: #2 And then the neck # Of the hog #1 There's lots of good eating in the neck # Interviewer: #2 In the oh in the neck # 678: And the head you know they make hog head cheese Interviewer: Oh I was gonna ask you about that do they do anything with the head 678: Hog head cheese Interviewer: Uh-huh 678: Takes lots of work for that Interviewer: Uh-huh 678: Lots of work Interviewer: Uh-huh 678: It's a very rare dish Interviewer: Uh-huh 678: People I don't imagine they fool with it much anymore #1 They don't # Interviewer: #2 No probably not # 678: Take that time but Time was uh Wasn't all that important #1 Then # Interviewer: #2 Uh-huh # 678: You you made this hog head cheese because it'd keep all winter long and you knew that was food for the table. Interviewer: Uh-huh Well now on uh do you remember on the bacon there used to be uh something that they'd have to cut off they have to on the 678: On the what Interviewer: On the bacon if you had bacon 678: The yeah the rind Interviewer: Oh the #1 Rind # 678: #2 Mm-hmm # Interviewer: They'd have to cut that off 678: You didn't have to but But it was so tough you couldn't #1 Chew it # Interviewer: #2 Oh it was tough # 678: But Pe- Some people ate it anyhow #1 Rind and all yeah # Interviewer: #2 Oh they did # Oh they did 678: But I now there again I was always peculiar about my eating when you have when you have uh The rind left on a hog His hair grows out of that rind just like it grows out of our scalp Interviewer: Oh that's #1 Right # 678: #2 And uh we could # You know When they when we butchered hogs we scalded them don't know if you knew that or not Interviewer: No 678: {NW} Well the first thing we'd do we'd shoot them with a twenty two rifle Twenty nine would hit their brain Then we'd uh run over there and we'd cut his throat cross wise Or And and then get get him in the heart or some of them just Go right in here with a long butcher knife you had no right to hardly reach that heart you didn't why you Cut into the shoulder and you had damaged meat in that shoulder Most of the time you'd hit that heart and the blood would squirt from here to the Wall And uh that bled him and made his wheat Uh meat uh white you see Interviewer: Oh 678: And then Time that was over why your water was supposed to be hot and you put him in the barrel to we'd have a barrel and Build it slim Interviewer: Mm-hmm 678: But {D: the log was something over here} Fill that with water and then two men get ahold of this old hog and they'll soak him down in there Turn him over. Work him up and down Interviewer: Oh 678: And then change hands with him and scald another and then they'd get down and If you had enough men two or three of them would take a Knife to start scrape Interviewer: Mm-hmm 678: And that hair would come off Interviewer: Oh 678: And uh but it left uh If it didn't get a good scald Why then you had to pull the hair or kind of cut it off with a sharp knife like shaving Interviewer: Uh-huh 678: And that's the reason I was always afraid to eat the rind. Afraid of those hairs. Interviewer: Yeah 678: Afraid or afraid of what they might do to me and then the thoughts of eating #1 Hairs # Interviewer: #2 Yeah # Oh 678: So I always cut the rind off of But my mama would cut this side meat and leave the rind on it which they did a lot of #1 Times # Interviewer: #2 Mm-hmm # 678: Because it added a flavor they claimed for the meat But you always had a choice of taking Cutting that rind off and feeding it to the dog see Interviewer: {NW} 678: That's what I would do I was always a peculiar nut I guess about my Interviewer: {NW} 678: About my eating #1 Still am # Interviewer: #2 {NW} # Well uh if you took hog meat and ground it up and put oh peppers and stuff in it what would they call that ` 678: Chow. Uh uh Interviewer: If they spiced it all up 678: Hog chow Hog chow is what we called it Interviewer: Oh 678: You talking about the hog head or the Interviewer: Or any part #1 Of it # 678: #2 Any part of it # Interviewer: Uh-huh 678: We called it uh hog chow Interviewer: Hog 678: I don't know if that's uh Interviewer: Huh 678: Uh #1 The national name for it or not # Interviewer: #2 Now how how would that # Be different uh how would that differ from sausage 678: Oh from sausage #1 Uh # Interviewer: #2 Uh-huh # 678: Well now What I referred to the hog chow was uh Grinding up the rind Interviewer: Uh-huh 678: The ears Interviewer: The ears #1 All those parts yeah # 678: #2 And all that and # And mixing it with uh Vinegar and uh pepper Interviewer: Oh 678: And that was uh hog chow #1 But what you're # Interviewer: #2 Uh-huh # 678: Referring to is sausage Interviewer: Is sau- I see 678: Now there again you you choose uh mostly lean meat Interviewer: Uh-huh 678: And this tenderloin that I'm talking about Interviewer: Uh-huh 678: Mixed in with some of the side meat #1 Gives you # Interviewer: #2 Uh-huh # 678: A good blend Interviewer: Oh 678: You get it too fat It was just too lardy hog lard is Real greasy Interviewer: {NW} 678: And uh if you get too much side meat why you get Too much grease and you could start with a sausage so big around and wind up with one that big #1 around when it's cooked see # Interviewer: #2 Uh-huh uh-huh # Mm-hmm 678: And uh that's true with it with this you buy where they put too much oatmeal and stuff in it #1 And you wind up # Interviewer: #2 Oh # 678: With a little bitty sausage {NS} But if you put plenty of tenderloin there and then you put your red peppers and black peppers and maybe some cinnamon a little from the Interviewer: Oh 678: Something just to kind of Make it taste a little Interviewer: Uh-huh 678: And we used to sack sausage uh Interviewer: Oh you did 678: Put them in sacks Hang them up Get the flies away from them They'd keep way up into the spring Interviewer: Mm-hmm 678: And if we saw that Interviewer: And it never got spoiled 678: Mm-mm If we had uh {NW} A great Great amount of sausage Interviewer: Mm-hmm 678: We my mama and her daughters and all would get together and cook sausage Maybe two days at a time and can them Just like Interviewer: Oh 678: Just the where we had Lots of half a gallon {X} And they would fill this full of sausage and then Pour hot grease over it And then you would have about so much of a Pure lard settled over them and that It's the same thing sort of like uh uh deep freezing #1 Now # Interviewer: #2 Uh-huh # 678: This uh this grease uh settled in over them Interviewer: Mm-hmm 678: And then Way up in the summer you could open a can of that and they the sausage just as fresh as the day that they were cooked see Interviewer: Gosh that I never heard that out of a can 678: So many ways that they had to do #1 That was # Interviewer: #2 Uh-huh # 678: The hard way really Interviewer: Well did meat ever get spoiled 678: Oh gosh yes I wouldn't even begin to tell you how nasty some of it had got. Maggots in it. Interviewer: {NW} 678: Yeah I've had I lost meat to {NS} But you you see the first thing you do you salt it down you put it in a box and cover it with salt Interviewer: {NW} 678: But {NW} Aux 1: Um Frida's here and we're going over there and getting her ready and Newt's 678: #1 Okay # Aux 1: #2 Supposed to take # Is he supposed to take her up there to the doctor 678: Newt I think is gonna come and take her {NW} #1 Hi Frida # Aux 1: #2 {X} # Said she refused to take her to the doctor Aux 2: I'm not going to 678: Well she's got to He he couldn't Talk to this doctor Frida Aux 2: {X} 678: They just refuse to talk and she said that uh She'd come up there and whether she has an appointment see And she'll fill her appointment Then she'll tell her whether she needs to go to the hospital And uh Newt said he's gonna check her in but he's afraid to check her in afraid they'll charge it to him I said just tell them no I said just take her up there and say here she is {NW} And if they want you to sign something don't sign it And uh I said they're not gonna turn her away they may raise Cane about it But I said if they get to raising Cane just ask for Ben Owens he's the manager of the hospital And tell him that you positively are not going to put your name on this and she's just {X} That they want her alright And if they refuse her I'm going to the newspaper and let the whole country know what happened And I said they'll take her {NW} Aux 1: {X} Aux 2: That's where she needs to be in a mental health 678: Yeah Aux 2: {X} 678: Yup Aux 2: That's where {X} Needs to 678: #1 She could # Aux 2: #2 Go # 678: Ever get her mind off of Dwight Aux 1: Well that's like I said this morning that's what's tearing her apart is thinking he's not coming back 678: Well you all just deal firmly with her now that's the only way you can deal with her Aux 1: I thought he will Aux 2: No he ain't Aux 1: He always has Aux 2: He told Grace he was done Aux 1: I've heard him 678: Oh I've heard him say that more and more #1 Frida's # Aux 1: #2 He was # Right here with his parents when her mama died and and he never went even up to see her mama or nothing he was ready to go back and she threw such a darn fit {X} 678: Excuse me excuse {X} Interviewer: Oh is that 678: #1 Just like she's # Interviewer: #2 What you mean # 678: Gonna go fishing or something Interviewer: You mean you'd do that after the coffee 678: #1 After we # Interviewer: #2 Thing # 678: After we have our coffee of the morning Interviewer: Yeah 678: {NW} We'd always make Seven or eight cups Interviewer: Uh-huh 678: And I'll drink a couple cups and maybe Louise'll drink one then we'll kill that thermos jug And we'd have coffee all day if we Interviewer: Well now that's 678: #1 Really far # Interviewer: #2 {X} # 678: Yeah and and it doesn't get stronger that way see Interviewer: That's right because if you leave it in the percolator it would get stronger 678: Oh yeah get just #1 Black and I can't stand it # Interviewer: #2 {D: That's plain and funny} # And that was because thermoses normally we don't use them except just when we go off some 678: #1 That's right # Interviewer: #2 Place # And that's a good use for them because uh they're wasted #1 Otherwise # 678: #2 Keep uh # Interviewer: That's good 678: Thermos jug that I take fishing with me it uh it's got coffee every day in it almost all day {NW} Interviewer: Gosh that's really good um well now if your meat's been kept too long and it's gone bad you'd say the meat has gotten 678: Spoiled Interviewer: Now if it was but if you were talking about butter if you kept it too long you'd say it had gotten 678: Stale Interviewer: Stale #1 Um # 678: #2 And boy it's # {X} Said it smells rancid {NW} Interviewer: It smells what 678: Rancid that's what they #1 say about it yeah # Interviewer: #2 Rancid is # 678: {NW} They'd say it smells rancid boy it sure do smell rancid Interviewer: Rancid I never heard that {NW} 678: Did you want anything in your coffee Interviewer: I don't take anything {NS} 678: Tell you oh We've had some what we call cow's milk uh my oldest Grandson Dwayne's boy #1 Uh he # Interviewer: #2 Mm-hmm # 678: His mother in law lived up here the other side of Paragould he went up to visit with her and Couldn't talk plain And he couldn't say grandfather so he called me faw-faw #1 That's what he and that's what # Interviewer: #2 Faw-faw # 678: They all #1 Called me # Interviewer: #2 That's what # Is that what they 678: #1 Yeah faw-faw # Interviewer: #2 All called you # 678: And Uh Just to make conversation with him when he came back I said son they Feed you good up there and he kind of turned his nose up said oh pretty good faw-faw Interviewer: {NW} 678: I said what'd you have to eat he said well we We had some biscuits And he said some kind of old meat and he was talking referring to side meat #1 Then see # Interviewer: #2 Uh-huh # 678: And then he said you know we had to drink old cow's milk #1 See he'd # Interviewer: #2 {NW} # 678: Grown up in city and got that milk out of {NW} #1 Out of boxes # Interviewer: #2 {NW} # 678: #1 And he went # Interviewer: #2 Because he didn't even know # 678: No he didn't know it had come from a cow and he went with them To milk and {NW} And And he wouldn't drink it He said Interviewer: #1 He wouldn't he # 678: #2 {X} # Interviewer: He didn't drink it 678: He said he just couldn't drink it He said I just couldn't drink that old cow's milk Interviewer: Oh 678: And I said why son that's uh that's what you drink out of these bottles and explained to him and he he was about Oh four year old I reckon Interviewer: {NW} 678: He still uh still laughs about that #1 Cow's milk # Interviewer: #2 {NW} # Oh that's funny um if you ever heard of people taking cooking the liver and then grinding it up and making something with it 678: No Interviewer: Okay how about the blood have you ever heard anybody make anything #1 Out of the # 678: #2 {NW} # Interviewer: Blood 678: Yeah but I don't know what they called it Because I didn't even want #1 To talk about that # Interviewer: #2 {NW} # You didn't even want to talk about that how about something that when they take the the the hog head or 678: Hog head cheese Interviewer: Yeah and then they take the juice from it and stir it with uh corn meal have you ever heard of anything 678: Yeah but I can't think what they called it Interviewer: Uh how about um let's see what there's #1 Something like they call # 678: #2 See if they've got a name for it # Interviewer: Scrapple have you ever heard? #1 Or cribble? # 678: #2 No I haven't. # Interviewer: Or anything? 678: No I haven't uh I know they make hog head cheese but uh Uh the other I don't know {NW} Interviewer: Now a pie is baked in a deep dish like maybe with it'd have like a layer of crust and then 678: That's cobbler Interviewer: Cobbler 678: Yeah Interviewer: Yeah well did you ever know of your mother making something to pour over the cobbler did she ever make a 678: Not that I know of Interviewer: Anything called a sauce or a dip 678: {NW} Well Now I've heard of it but my mother didn't well she Interviewer: #1 Oh now you have heard it # 678: #2 just she just made # She made the pure old cobbler with enough juice in there #1 To # Interviewer: #2 Uh-huh # 678: {NW} But uh {NS} I have uh Well I'll be Louise has made cobblers and put put something over the top Interviewer: Uh-huh 678: All I do is eat them I don't cook them Interviewer: {NW} But have you heard people call that a sauce 678: No #1 I don't really know what they called it # Interviewer: #2 Or the dip # Um 678: {NW} Interviewer: And if somebody has a real good appetite you say he sure likes to put away his 678: Food Interviewer: Um how about food that's taken between your regular meals you call it 678: Well snack {X} Interviewer: And 678: {NW} I think they call them brunch now don't they Interviewer: Oh brunch between 678: #1 Breakfast and dinner # Interviewer: #2 Breakfast and lunch # 678: Lunch Interviewer: Breakfast with dinner and they 678: I told them I didn't care what they called as long as it was food Interviewer: {NW} As long as you could eat it um when you drank water at the table what did they drink it out of 678: Glasses {NW} #1 Just some # Interviewer: #2 Like in # 678: Gold glasses Interviewer: Just like the ones we have today did they ever have any big heavy ones or anything 678: #1 Oh yeah # Interviewer: #2 Had special # 678: They had mugs too Interviewer: Oh they did 678: {NW} They had big heavy mugs like uh Well I guess you would refer to them as maybe beer mugs or or root beer mugs #1 But uh # Interviewer: #2 Uh-huh # 678: They were regular Dining table mugs And that was mostly for the children Interviewer: Oh were they hard to 678: #1 Because they # Interviewer: #2 Crack # 678: They well they could drop them and wouldn't break them and they had a handle #1 For them to hold see # Interviewer: #2 Oh # Have you ever broken one 678: {NW} Never have Interviewer: You've never 678: No. Never have but uh I don't remember Our family having {X} Maybe just a few and I don't know Interviewer: Uh-huh 678: Why but we always just used the regular #1 Glasses # Interviewer: #2 Oh # 678: The mug was more or less of a rarity if we wanted one we'd get it but Interviewer: Now if a glass fell off the sink though it probably 678: Would break and the mug probably wouldn't Interviewer: And if 678: We didn't have sinks back then Interviewer: Oh you didn't have oh of course you didn't Not that 678: They may have up in cities #1 And big cities # Interviewer: #2 Uh-huh # 678: But uh {NS} No sinks around this part of the country then Interviewer: Now 678: They had what they called a cook table Interviewer: Uh-huh 678: {X} And that's generally what they #1 Done their cooking on # Interviewer: #2 Oh # 678: Instead of cabinets there wasn't no building cabinets Interviewer: Mm-hmm 678: Had safes Interviewer: Mm-hmm 678: Or actually Shelves on the walls for Uh extra dishes Interviewer: Mm-hmm 678: Sometimes that just had a curtain Over it no doors Interviewer: Mm-hmm mm-hmm um if uh if the if you had like your uh supper was on the table and uh the kids were standing around and uh mother didn't want them to keep on standing she'd well just go ahead and 678: Eat You mean just what {NW} Interviewer: Eat or 678: #1 Just thinking of # Interviewer: #2 Or # 678: Before they eat Interviewer: Right before they eat uh if if they were standing up and she didn't want them to keep standing up 678: Oh she'd just tell them to be seated Interviewer: Be seated 678: Start eating Interviewer: Uh-huh um 678: She wouldn't have to tell them to be seated just say eat #1 They they they # Interviewer: #2 Just they they know # 678: #1 {NW} # Interviewer: #2 {NW} # If you were passing around uh the maybe if you had company there and you were passing around some food you might tell a person well just go ahead and 678: Serve yourself Interviewer: Serve yourself 678: Or have so and so Interviewer: Mm-hmm 678: Help yourself to so and so Interviewer: Um if you decided not to eat something that was passed around you might say well no thank you I don't believe I 678: That's what you should say But uh {NW} Used to have an old boy to come home with me And We had a large enough table that He would always sit in the middle Interviewer: Mm-hmm 678: #1 Pass it to # Interviewer: #2 Oh he sat # 678: Him instead of him saying no thanks Interviewer: Uh-huh 678: Or taking the whole bowl and passing it he'd just lean away back and get away from it {NW} Interviewer: Oh no 678: #1 {NW} # Interviewer: #2 {NW} # Oh that's funny well would they say I don't and you'd say no thank you I don't 678: Care #1 For it # Interviewer: #2 Don't care for it # Or something like that 678: You know another thing thing Mary that that and I remember this very Very distinctly and And I don't remember when we made the The change but my mother would put The food on the table Interviewer: Mm-hmm 678: Always lots of it it was good food Interviewer: Mm-hmm 678: But we ate one thing at a time Interviewer: Oh you 678: #1 Now # Interviewer: #2 Did # 678: Where we you would take a helping of everything we want Interviewer: Oh 678: Each and everything if if we don't want it we don't put it on our plate but Each and everything that we want that's on the table we we take a portion into our plate But then if we had fried potatoes we ate fried potatoes Interviewer: And 678: And then if we want some gravy and biscuits we we #1 Ate the gravy and biscuits # Interviewer: #2 You ate that # But not at the 678: #1 And we ate # Interviewer: #2 Table # 678: The meat well by itself Or with the gravy But we'd never take a piece of meat And some gravy And some cream #1 Potatoes # Interviewer: #2 Uh-huh # Uh-huh 678: And maybe some green beans all like that on a a plate one time Interviewer: Mm-hmm 678: And I don't even remember when I went through the transition of going to that Interviewer: Mm-hmm 678: #1 I guess # Interviewer: #2 Yeah # 678: Just {NW} And but that was the practice Of every family that I ever visited when I was #1 A child # Interviewer: #2 They know all the other # Families 678: That's right they they just fill that table full of food and Interviewer: Hmm 678: And uh you would dip in and get whatever Amount of potatoes uh however they was fixed Interviewer: Mm-hmm 678: And you ate those They'd all have bread with them because people ate lots of bread back then Interviewer: Oh they did 678: Lots of bread Interviewer: Lot more than they do now 678: I think so Interviewer: Um 678: I well I I would I would I'd say that there's individuals now that eat as much Interviewer: #1 Right # 678: #2 But # Then almost everyone ate lots of bread Interviewer: Mm-hmm 678: Now that some people don't eat bread at all sometimes we don't even put bread on our table Interviewer: Uh-huh uh-huh 678: And I did it to keep from getting fat and I love bread Interviewer: Uh-huh 678: But I just {X} Done it because I could cut down that much Interviewer: Right 678: I got to where I do eat {NW} Toast of uh for breakfast now #1 And # Interviewer: #2 Mm-hmm # 678: Once in a while we'll fix biscuits but Unless we have company here We seldom have bread on the table Interviewer: Mm-hmm 678: And and sometimes we're embarrassed we have company and and I'll see them looking around while Louise {X} Think of bread Interviewer: Yeah I don't ever think of it either because I never need to eat any 678: And and I never think to offer a fellow an ash tray because they don't #1 Smoke # Interviewer: #2 Yeah # Me either 678: I don't #1 Smoke and # Interviewer: #2 Yeah # 678: {NW} And uh sometimes uh man get in here smoking until I can't hardly walk out that door Interviewer: Oh 678: I can't stand it Interviewer: I can't stand that either um oh if you had uh if you heated up some food that you'd already cooked you'd say that food 678: Well you mean warm it over Interviewer: Warmed over 678: That's what they did for What we call supper #1 We used to never # Interviewer: #2 Uh-huh # 678: Refer to it as dinner #1 You know # Interviewer: #2 Uh-huh # Mm-hmm 678: I still use the word supper #1 Because # Interviewer: #2 Supper # 678: Well several reasons one reason uh to me it's still supper Interviewer: Mm-hmm 678: And another reason that uh a lot of other people it's still supper if you refer to dinner Uh so many people so well he's talking about twelve o clock Interviewer: Right 678: See Interviewer: Right that's right 678: I try to I try to think the people that I'm around Interviewer: #1 Yeah # 678: #2 {NW} # Interviewer: #1 What they would say # 678: #2 But if I'm # With what I call some of the {D: elps} Are how you say it Have an aunt that talked with people that were rich #1 Or had more she'd say well they're they're some of the {D: elps} # Interviewer: #2 {NW} # Oh your aunt did 678: Uh-huh so #1 if uh # Interviewer: #2 {NW} # 678: If I'm around some people #1 That I think are # Interviewer: #2 {NW} # 678: Are up you know uh Interviewer: {NW} 678: And I don't mean that as high hat Interviewer: Mm-hmm 678: Necessarily but Up on their etiquette or their Knowledge of the way of life why I'll say well uh it's time for dinner or what I had for dinner And I know they know what I'm talking about Interviewer: Right 678: See Interviewer: Um what peas and beets and carrots and things like that you call them 678: Vegetables #1 You mean # Interviewer: #2 Vegetables right # 678: #1 I thought you meant a concoction # Interviewer: #2 Now # No no um 678: Vegetables Interviewer: Well would would would they grow ve- like a if little plot around your house where you 678: Garden in your yard Interviewer: Would they mostly would everybody mainly have those 678: Back then back #1 When I was young # Interviewer: #2 They did # 678: Why that was part of your living Interviewer: That was part of your living 678: You didn't grow a garden people wondered what was wrong with you Interviewer: Mm-hmm well what 678: Well there was something #1 Wrong # Interviewer: #2 {NW} # 678: Because Interviewer: {NW} 678: They they had they didn't have jobs to Go out and buy this that and the other and you couldn't go to the store and buy Vegetables like you can #1 Now # Interviewer: #2 Uh-huh # Uh-huh 678: No such thing as a meat box #1 Or a vegetable # Interviewer: #2 Uh-huh # 678: {NW} Counter anything you bought uh At the store was uh Uh dried beans and Flour and #1 Sugar and # Interviewer: #2 Mm-hmm # Mm-hmm 678: And uh Bologna they used to make it in sticks that big around and they'd hang from the ceiling and they'd just cut you off #1 A slice of it # Interviewer: #2 Oh # They would 678: Yeah but they didn't have no meat boxes They they'd have an old big I call it trough but it'd be an old wooden big wooden box back there that they'd keep this side meat flat in #1 It'd be # Interviewer: #2 Uh-huh # 678: Covered with salt Interviewer: Would be covered with salt 678: Yeah and uh They'd cut you off a chunk you'd say oh give me about a piece about so wide they'd cut that off and go to the scales and weigh it and that's what you owed for {NW} Sometimes they'd buy a whole side {NS} But far as going to the store and running to the store say run down to the store and get me so and so you didn't do it Interviewer: You didn't do #1 That # 678: #2 Wasn't # When I was about Seven or eight or nine my mama would send me to town With a couple dozen eggs and hope that I didn't break them Interviewer: Mm-hmm 678: And uh She'd buy a loaf of light bread #1 The stores would # Interviewer: #2 Mm-hmm # 678: Keep a few loaves of light bread #1 But now # Interviewer: #2 Mm-hmm # 678: They didn't pick those breads up every day because it was old. That bread would stay in that store all week And and it didn't mold like it does #1 Now they assumed # Interviewer: #2 Mm-hmm # 678: Something about it didn't didn't mold like it does when it gets old Interviewer: Mm-hmm 678: I remember going to town one day and getting our loaf of bread and a gallon of vinegar Interviewer: Mm-hmm 678: And that vinegar was so heavy we'd carry it back in that old glass Interviewer: Oh in 678: #1 Jar # Interviewer: #2 Glass # 678: #1 And I'd have # Interviewer: #2 Jar uh-huh # 678: A taste of that stuff every once in a while I liked the smell of it not taste of it Interviewer: Uh-huh 678: And this bread smelled so good #1 That one time # Interviewer: #2 Uh-huh # 678: I was Was tempted and {NW} Ate the whole end out of #1 A loaf of that bread # Interviewer: #2 {NW} # {NW} 678: And I just knew every bite I would #1 Would steal # Interviewer: #2 {NW} # {NW} 678: That that's one more lick I would #1 Get # Interviewer: #2 {NW} # {NW} 678: And I didn't dare to go home #1 But I had to go and so I went home and handed her that loaf of bread and I'd ate down maybe that far in it # Interviewer: #2 {NW} # {NW} 678: And she didn't uh didn't do anything to me Interviewer: She didn't 678: Told me said that was uh They didn't use the word uh sanitary Interviewer: Mm-hmm 678: Sanitary they'd just say that's kind of a nasty thing #1 To do # Interviewer: #2 Mm-hmm # Mm-hmm 678: To do now she said everybody else would have to Eat where you #1 Have eaten # Interviewer: #2 Uh-huh # 678: But she didn't whip me for it and Interviewer: Oh she didn't 678: But she scolded me and shamed me until I said well I won't do that anymore But very seldom did we have light bread Interviewer: Uh-huh 678: They cooked the biscuits #1 For the breakfast # Interviewer: #2 Uh-huh # 678: {NW} We'd eat those warmed over for Dinner and uh if she'd had enough she wouldn't make the corn bread #1 But if we # Interviewer: #2 Mm-hmm # 678: If she made corn bread for Uh noon day meal she'd make enough For our supper too Interviewer: Well what all different kinds of vegetables would they raise in the garden 678: Very just every kind you could think of {X} Just start out in the Spring and we'd set out the onions and {NW} We'd plant the potatoes we'd plant the English peas we'd plant the green beans Interviewer: Mm-hmm 678: Uh both the runners and the {X} Interviewer: Mm-hmm 678: We'd plant uh sweet corn and mule corn too so we could have sweet corn early Interviewer: Oh is that the kind you'd eat on the cob #1 The sweet corn # 678: #2 Mm-hmm # And the mule corn too #1 Get the whole ear # Interviewer: #2 Oh # 678: {NW} Ear is probably that long you bury your face #1 And you go # Interviewer: #2 {NW} # {NW} 678: And then we'd grow the tomatoes Lots of tomatoes And uh okra and Interviewer: Mm-hmm 678: Squash my mama would #1 Grow rhubarb # Interviewer: #2 What # 678: And make rhubarb #1 Pies and # Interviewer: #2 Oh # 678: They any anything that would grow in the garden they'd ever heard of that's what they'd #1 Grow # Interviewer: #2 Uh-huh # 678: And they just wouldn't have a little flat they'd have a place uh Big enough that you'd plow it with a with mule #1 And then # Interviewer: #2 Uh-huh # 678: And well course #1 My mom would always # Interviewer: #2 How about # 678: Pull too but uh we'd pile those things Interviewer: How about uh radishes 678: Oh gosh yes Interviewer: They had 678: Grow them in the Hundreds uh you know Our family {NW} We didn't eat many radishes I don't guess any of them really liked it Interviewer: Uh-huh 678: And I remember my mother Taking mustard Interviewer: Mm-hmm 678: Tender mustard and lettuce Interviewer: Mm-hmm 678: And radishes Interviewer: Mm-hmm 678: And sliced them all up Chopping them up And putting Uh grease over it Interviewer: Uh-huh oh 678: And and uh A few onions Interviewer: Uh-huh 678: And man my dad loved those things that she'd always fix him a dish of it but we kids never did want any of it #1 Never did like it # Interviewer: #2 Uh-huh # 678: Until this day I don't like concoction Interviewer: Didn't like that 678: I like salad just the #1 Lettuce you know # Interviewer: #2 Uh-huh # 678: Or the Dressing over it but I remember her fixing all that Uh lettuce and the mustard And some onions and some radishes And putting grease over it #1 And some salt # Interviewer: #2 Mm-hmm # Mm-hmm 678: And boy he'd eat #1 That stuff # Interviewer: #2 And he really liked it # 678: He was like a Cow eating father Interviewer: {NW} that's great 678: Well now that was a healthy dish you know Interviewer: Yeah 678: Real healthy Interviewer: Well um 678: You got a lot of bulk out of it Interviewer: Um did they have um um oh did you ever see those little tiny tomatoes did they 678: #1 Tommy toes # Interviewer: #2 Tommy toes # 678: We we had some this year Interviewer: Oh yeah um 678: She may have some and they're about so big around Interviewer: Yeah little bitty ones well now how about um did what kinds of squash would they raise you mentioned 678: {NW} Well we had several varieties we had some little yellow squash and then we had some really big what they called gourd squash Interviewer: Mm-hmm 678: And you had to cut that up {NS} Fry it #1 I think # Interviewer: #2 Mm-hmm # 678: {X}