Interviewer: Let's see, we were talking about animals last night. 330: I believe it was {X} I think it was. Interviewer: Huh? Yeah. 330: {D: just animals} Interviewer: Um what do people raise sheep for? 330: {C: tape overlaid} I reckon for the wool, I think we have I have I believe you have to have the {D: latest} {D: last question} Interviewer: Yeah. 330: Wool and uh and uh meat mutton {X} they kill 'em and eat eat 'em and wool to make clothes out of and all kinds. Interviewer: Okay um and tell me about um hogs 330: About hogs? Interviewer: Uh-huh what you know you have different names for 'em different sizes and 330: {C: tape overlaid} #1 Yeah uh # 330: #2 {X} # see well our top hog is hundred ninety two twenty I think a really premium hog then a heavy hog is when they get larger than that. {C: tape} Then we have a uh old sow and a old {D: stag} {X} bull been castrated stuff they sell all the Interviewer: Uh-huh. 330: And and then kind of hogs? Interviewer: Well just when they're first born you don't call 'em 330: Pigs pigs pigs little piglets Interviewer: Then what 330: Then then shoats Interviewer: Okay. 330: And then um I'd say after that um would be a choice top prime hog. After you call 'em shoats. And the next it would be a heavy hog. Interviewer: Yeah. 330: From two twenty to two sixty, or two eighty be heavy hog. And then you have a heavy heavy hog. Would be a still larger hog. And then they go back to {X} sow {X} usually about three hundred I reckon, you oughta see one get 'em over three hundred Interviewer: Yeah. 330: {C: tape overlaid} to go to sell 'em you know. Most of 'em try to sell 'em, they get that they get a little premium price for if they sell 'em at uh hundred ninety to two t- twenty Interviewer: Mm-hmm. 330: About two ten or something like that. I don't know two ten or two twenty but a little over two hundred. Interviewer: A sow's already had pigs, right? 330: Huh? Interviewer: A sow has already had pigs, right? 330: Already had pigs? Interviewer: Yeah. 330: {D: Oh} you mean when you sell 'em? Interviewer: Well the word sow. 330: Oh. Yeah, breed sows. And uh {D: they mean when you when you} Interviewer: What does 330: What you call 'em? Interviewer: Yeah. 330: Uh {C: tape overlaid} I well I always called 'em just sows. Interviewer: Uh-huh what if they've never had pigs? Do you call it a sow then? 330: Uh-huh, call it {X} well I don't know, I just call 'em a {D: guilt} if they never had pigs Interviewer: Okay. 330: That's when I figure when they'd be a sow is when they've had pigs. Interviewer: What about male hogs, what are they called? 330: They're called a bull hog. And and they they when they castrate a male {X} it's a stag. Lots of 'em keep 'em and castrate 'em then kill 'em, fatten 'em and kill 'em eat 'em and nowadays they can sell 'em. Take 'em to market, they'll buy 'em. Used to when I was younger wouldn't buy 'em at all. Couldn't sell one. Interviewer: Is a stag a boy that's been castrated after he's full grown? 330: Mm-hmm. Interviewer: What if you castrate it when he was a pig? 330: Well you can sell him at the {D: big high price} Interviewer: Is it called a stag then? 330: Well if he's {X} but usually if you uh you say a {D: smaller} you just he just {X} heavy hog, I'd {X} a heavy hog. If he does they grow out a lot a long {X} thing you get a little age on 'em. and I've seen people take horseshoe snippers and pinch 'em out. And Interviewer: Take what? 330: Horseshoe what you pinch off horseshoes hoof with you know {X} they cut 'em off with that. Interviewer: Yeah. 330: Put the horseshoe on there and then have a {X} you {X} it that foot and then put the shoe and then nail it on. You ever seen anybody shoe a horse? Well they get that foot just as clean and nice and smooth they can then they they put that hot shoe on there and then {X} a little and they'll trim it a little bit. And then they'll they'll take these nail drive 'em on and take this wrap and cut a little trench down under there with that take a hammer to it and mash those nails clinch 'em. In down in that little trench. Course they sometimes they'll stay on a long time and a lot of times they step on 'em front one or the back one and pull it off. Maybe some they can. Mules are usually kept 'em a lot longer than horses I always figure. And they got a big horse much money now {NS} {X} used to dollar and fifty sixty cents oughta cost us to have a mule shod now it's a I think they charge about ten or twelve dollars to {C: tape overlaid} {D: any type of horse} they don't have many people can do it now you know just a scattered few. That's a good business I'd say, for a young man if you want to pick it up. Course these horse men don't mind got the mules they got the money and they want done a good job you know. Interviewer: Yeah. 330: They carry this stuff and go around to these horse shows these boys do they say they make all kinds of money course I I just {X} I've never talked to one of those boys that shoes. {NS} {C: tape overlaid} Interviewer: Um do you ever use the word bar or bar- 330: Borrow? {C: pronunciation, means "barrow"} Mm-hmm. Yeah that's what I have. See I bought a little one and castrate 'em and and and the {D: bar} make my meat you see. Interviewer: I see. Um you mentioned the word castrated is there any other expression that people might use 330: Well they call it lot of 'em call it cutting 'em Interviewer: Okay. 330: Course I always called it castrating. Interviewer: Um what do you call the stiff hairs that a hog has on its back? 330: On his back bristles? Interviewer: {D: Okay.} And do you have any names for a hog that's {X} 330: Have a name Interviewer: Yeah. 330: Wild hog. Interviewer: What? 330: Wild hog. Interviewer: Okay. 330: They really wild, too, I saw a few of 'em. {NW} Interviewer: really? 330: I would yeah just say they never get {X} {X} bacon and things they'll fight you if you crowd 'em yeah I've seen 'em. Out that a way. They just go through the woods, and we don't have fences and they just go one place to another. Just like uh squirrels would do going from one acorn tree to another or tree you know they get to the {X} hogs would branch on out go further. And you got to shoot 'em if you get 'em kill 'em with a rifle. I guess they'd be alright to eat, I don't know I don't know how I never did eat any of it. I don't suspect the grease would ever get right I imagine it'd be oily, slick never could get hard I don't suspect. Interviewer: Why's that? 330: Lard we Interviewer: Why wouldn't the grease get right? 330: It's well they if they fed acorns or same thing it won't. Never get hard. Grease won't. You got a corn fed hog it's the best hog meat in the world. Interviewer: Oh really? 330: Yeah. Any kind of other you can feed barley, crushed barley oats some, they'll eat it, and it won't hurt 'em but they won't be as good a meat as it would if you fed 'em corn. Interviewer: Yeah. 330: That's the best Interviewer: what about people who take um just get like garbage cans full of junk and just slop 'em with that? 330: Well that's fine uh feeding your old sows and pigs but you wouldn't want to feed that to your killing hogs. {C: tape overlaid} All kinds of junk like that. I feed mine pumpkins and corn when they get always try to have some pumpkins. Planted some this week. And they really enjoy fried pumpkins. They're crazy about 'em, and I I try to keep {X} all the time give 'em corn. Have good grease, too, we say grease we don't ever I give a darky {X} {D: two stands every day} and we never do use it all up been killing great big ones you make two stands {X} Interviewer: Hmm. 330: {D: look out you know} and those ham they getting 'em up mighty high now sure enough since the hogs going up so high. Interviewer: Yeah. 330: they've been selling for a dollar quarter for years and years I put some {X} sold some this time for dollar and a half I don't know what they'll be down at Christmas time, that's when you usually most of 'em sells, you know. People go riding the country trying to find 'em {X} for Christmas sometimes they'll some people you'll see won't want Thanksgiving, but it's the usual thing is Christmas. Interviewer: Mm-hmm. 330: Ham oh ham. You you've eaten old ham, haven't you? Interviewer: Country ham? Yeah. I like it better 330: It's fine. It's good fried or good boiled, either one. Interviewer: How do you um tell me about how you you slaughter a hog. 330: Slaughter? Interviewer: Yeah. And what do you call the {C: tape overlaid} like when you you cut the side of a hog what do you call that? 330: Take the sides out of Interviewer: Yeah. Well {C: tape overlaid} just tell me how how you go about the slaughtering. 330: Well the first thing you usually do is shoot him. And {X} brain then you have some end turns him up and stick take the butcher knife stick it down bleeding good. Interviewer: Mm-hmm. 330: cut a little place down through here {X} go to his heart and bleed then after bleed good then you take him and put him in a scalding box warm water Interviewer: Mm-hmm. 330: {C: tape overlaid} t- shake him up turn him so much just like so many minutes or seconds or {X} {X} way high kinda heat you got on your water if it's real hot you can't let 'em sit a little while {X} Interviewer: How do you get 'em down? {C: tape overlaid} Tell me about a big two three hundred pound hog 330: Put 'em in? Interviewer: Yeah how 330: Well uh we well we we killed {X} spring {X} for years but the last two years {X} can put 'em in truck and can 'em different places where they got a place it's a way to pick 'em up and put 'em in the trough a way to pick 'em up hang 'em up on the thing just carry 'em right on out dress 'em take the entrails out of 'em got to and then cut you you lay 'em in the truck bring 'em home cut 'em out I usually lay mine on the house smoke house or something or other {X} {C: tape overlaid} the next morning we take it down and trim it {C: tape overlaid} put the lard in one tub or something and the the the lean meat {D: and sausage} in another container. Then get a {X} you cut that lard up women always Annie's sister usually help us have somebody help us or maybe a boy or two working with us or something and cut that lard up in little pieces about that kinda big just about that square you put in this kettle cook put a big fire under it like we were talking about building one in here and it takes about a I reckon hour hour and a half to cook a whole kettle of it. Strain it in lard stands then. Set 'em away. Interviewer: Why are you cooking it to get the 330: The the the grease comes out of the meat. Don't have nothing but crackling just dried meat. Cooks out, you see. That's the grease what make gravy with. {C: tape overlaid} Interviewer: What do you call that kind of gravy? 330: Well you can uh uh just pure bread but uh crackling bread you can make crackling bread you've probably ever eaten crackling bread have you? Interviewer: I've heard of it. I don't 330: Well you a lot you a lot of places serve it in this country. You go out here to {X} died had a heart thing died out here on the just off the interstate about in near Columbia and he searched he'll he searched serve you old ham or anything you want and he'll serve you crackling bread with it. Corn bread like with cracklings all in it. {C: tape overlaid} {C: tape overlaid} {X} I don't care go for it now a lot of people are crazy about it, lot of people go out there while they're cooking it will eat 'em and pick 'em pick 'em up and eat 'em and all but I never did care anything about 'em. Annie feeds hers to the chickens. Oh they're crazy about it, you know. They'll eat eat on up weeks if you throw out so many a day Interviewer: What do you call um the kind of meat from a hog that you boil with greens? 330: Uh uh hogjaw. Interviewer: Okay what about something that's got a lot of fat in it? Mostly fat. 330: Well that uh that that wouldn't be much wouldn't be very good, uh that I don't know what you'd call it, kind of meat you're talking about, this it uh {C: tape overlaid} {X} a hog wouldn't be fat wouldn't have a lot quite a bit of muscle in him, he wouldn't be too good, but if you did fat you don't have much muscle and they're just not good meat. Well the ones I've always had. Very little we have is worth it course he was a poor hog he wouldn't have a lot a lot of muscle there wouldn't be hardly anything to eat. Interviewer: Yeah. What um what are names for the different kinds of hog meat though? 330: Oh chops and tenderloin back strip Interviewer: Back strip? 330: Mm-hmm. Comes right off the back. Great long piece of lean meat about that long Interviewer: Yeah. 330: Just pure lean. You tear it off the back. And this tenderloin comes out of {X} small {X} take it out right here one on each side that's the best part best meat on earth, I think. The highest priced meat I guess is and then uh course bacon there's your sides you know, you hang 'em up call it bacon you gotta certain amount of that {X} has sugar cube it like bacon we go through go and buy he makes himself I never had mine, we just buy bacon but I uh we Annie usually borrows usually crush all ours up boiling you know with the vegetables. {X} put in they're really better without it get too many Interviewer: You call that a side? 330: Side meat. Mm-hmm. Side meat. {X} Interviewer: What about middling? 330: That's the middling. Interviewer: Would you talk about a a middling of bacon? #1 Or would you say side of bacon? # 330: #2 {X} # Well it's got a little part of it that's got streaks to it that's where this bacon comes from Interviewer: Mm-hmm. 330: And like I said a lot of people do, I couldn't cube but you take you can take these meat packing houses and they'll sugar cube it for you. It's the same thing we go to the store and buy that the packing houses fixed 'em cities you know. Interviewer: Mm-hmm. 330: And they lot of 'em {X} here in Columbia packing houses that fix it but I I don't ever can mine {X} was raised to eat it when I like it alright now I like it fine I can't eat much meat {D: normally I'd} eat any but I like it boiled like it fried, either one. Interviewer: Yeah. {C: tape overlaid} 330: Boiled ham any side too I like it all cook it with greens or beans or peas or something just the best thing in the world I think boiled meat. I like it. Interviewer: What do you call fat salt pork? 330: Fat salt? Interviewer: Fat salt pork. 330: Salt pork. Uh I don't I don't know. I've never called it any Interviewer: You ever heard of of white meat or fat back or sowbelly or anything like that? 330: Yeah I've heard of calling it sowbelly that's side meat called sowbelly. Interviewer: Is it does it have much lean in it or 330: Just old pure fat. Sowbelly. And then in the white meat I guess would be something like not any lean in it a chunk. Now they come out they used to buy see I've seen people buy and they call it chunk meat but that's just where they where they cut it off the hog I wouldn't know Interviewer: This was fat? 330: Yeah just pure white {X} fat meat just little chu- I've seen poor people buy it at stores and it wouldn't be wouldn't cost anything hardly at all you know get it for little or nothing now I hadn't heard any that's when I was young. I hadn't heard of any called chunk meat for years and years now what they {X} I guess just they probably done away with it, I don't know. But I've heard of it. Chunk meat and seen people buy it. White white, just white as snow. It's I guess you could eat it that's what they did do with it course you could boil your vegetables with it too. I guess. Interviewer: What do you call the edge of bacon that you cut off? 330: Call which now the edge? Interviewer: The outside of the bacon, you know the part you 330: Skin? Interviewer: Skin? 330: Mm-hmm. Interviewer: Okay. Um and um the kinda meat that say you take the trimmings and slice it up and grind it and make 330: {D: sausage} Interviewer: Okay. And what do you call the person who sells meat? 330: Uh uh uh the uh I guess you call him the producers course packing houses they we have several here in Nashville and they buy so many {C: rooster crows} {X} they pack it kill it and dress it pack it and bring it out to these country stores and they well stores everywhere in cities and things by a farm Interviewer: Who who works in the store that you buy it from? {C: rooster crows} That cuts the meat and so forth. 330: Well uh you take a these big big uh big grocery stores and things like you know here in town they have a special meat man you know cut don't do nothing but cut meat. Interviewer: Yeah. What's he called? 330: They call him the uh {NS} uh {D: oh foot} Interviewer: What about bu- 330: Huh? Interviewer: Bu- 330: No Interviewer: Butcher? 330: I guess I guess you might call him the meat butcher I don't know. It seems like I've heard 'em call him {NS} I know a boy here down in Kroger's a big chain down here in Franklin boy lives right there in the store. Farmer stores {X} there Interviewer: He's the what? 330: He's the butcher that trims all this meat, different kinds you know glazes it, fixes it {C: rooster crows} stuff, I don't know what you called him. I really called him the butcher Interviewer: Yeah. 330: {D: probably} What would you think about it? You think that the Interviewer: That's 330: That'd be what they'd call him? Interviewer: That's what I was thinking of. 330: Well he he don't do anything else but that's his job, tend to the meat {X} {C: tape overlaid} Interviewer: If meat's been kept too long and it doesn't taste right anymore it's no good, you'd say that the meat's 330: Soured, I'd say spoiled Interviewer: Okay. Um after you butcher a hog, what do you do with the meat from its head? 330: Sawed it down Interviewer: {D: what do you make?} 330: Sides and hams and shoulders Interviewer: Yeah. What about the head though? {C: rooster crows} 330: {D: I'd give it away} colored people {X} make sauce I guess, eat 'em too, I don't know, I give 'em the feet and head both I I have eat some hog head years ago when I was young, but I quit course can't eat much now and I ain't gonna {X} Interviewer: Yeah. 330: Now you know. I give 'em to this colored boy that uh works with us lots most people take 'em and sell 'em. You can sell 'em for about fifty seventy-five a dollar a piece. It most anybody would do that, I just give 'em to him. He had to raise a terrible big family Interviewer: Yeah. 330: Tight you know around yeah I been I give 'em a little lard. I told him I'd give him some more need 'em he'll say but he oh I'll have to ask him again {X} something or other. He won't ever say much about it. He's good at slow, he's good good good help good boy, too. Interviewer: What do you make um you know any dish made of like anything made by cooking and grinding up a hog liver? 330: Grinding hog liver. Never seen anybody grinding that. We we e- eat 'em. Fry 'em, batter 'em and fry 'em and eat 'em boil 'em, they good boiled or fried I like 'em better fried. That's what we do with ours and I always give some to my {D: wife's people} anybody come in give 'em this liver. I really like hog liver {X} I I'm not too hot on beef liver but I really like that hog liver. We just fry 'em. Interviewer: You ever heard of anybody making anything out of the blood? 330: The packing houses do. {C: tape overlaid} kills 'em and they {D: slaughter 'em in a whole big bunch} they make they use everything but the they what they tail you know course I don't know about that. I've never watched 'em do it in the but they said all they lose is the squeals. But they use everything. Hair, bones, and everything. Grind it up and tank it you see. Interviewer: Mm-hmm. 330: The blood and I guess blood goes in the tank too and hair bones and skins and stuff like that. Interviewer: But you've never heard of any people around here slaughtering a hog and using the blood. 330: Uh-uh. {X} I'm sure they I'm sure they do something with it, but I mean farmers don't. People out in the country don't. {D: nothing} Paying attention blood won't try to keep it off the meat, get it off the meat, you know can, I keep my meat as lean as possible. Interviewer: You ever heard of scrapple or gripple or anything like that? 330: {X} Never have heard Interviewer: Okay suppose you had kept butter too long, and it didn't taste right 330: It'd canker, wouldn't it? We called it. Canker Interviewer: Canker? 330: That's what I'd call it. Interviewer: Would you use a word like rancid or {D: folly} or 330: Might be if it got old, I'd say that it cankered, but that's what I've always heard it said. At home. I know it's not {X} get too old you know Interviewer: What do you call real thick sour milk it's not buttermilk, cuz that's been churned 330: {D: slab slabber} Interviewer: Okay is there there's a kinda cheese that you make from clabber or some people make 330: Uh uh {D: hook} cheese old mm-hmm that there's the best cheese in the world, I think. Interviewer: How do you make that? 330: I don't know how you make 'em but I buy a hoop every {X} about a hoop every Christmas. {C: tape overlaid} They old make real big rim of 'em, you can get 'em they make my cheese I mean cream Interviewer: Mm-hmm 330: I don't know how they what it what how long you they make 'em they won't you can't buy 'em {X} for quite a long while, you know. They age 'em. Eight month nine months ten months twelve months older they are, usually the better they are, at least I think they are. Fresh ones are not that good. I bought two box small ones last year for Christmas we I like that old hook cheese and boiled ham, I think there ain't nothing in the world better myself. That's my main Christmas Interviewer: Yeah. What's the um 330: {X} now they really get it to way up in the money like buying ham you buy the cheese now Interviewer: Yeah. 330: {D: it's high} any of any of it's high, but I mean that old hook cheese sure enough high. I mean it costs a dollar and thirty forty cents maybe fifty now a pound. If you got some. I've got one I give I got mine wholesale, course where I sell my milk, that's what they make this hook cheese hook cheese. And they they just store 'em, have a storage house and they make 'em all year, then sell 'em when he wants 'em, and you know, but anytime but {X} dealing, selling, is selling in the whole year wintertime people buy 'em all year she {X} they they make you know like any kind of cheese too, they don't make all hook cheese, but there's others what you make. Why my wife cooks with these other kinds, all kinds you know buys 'em to cook with, you know. Use 'em and making macaroni and spaghetti, one thing or another Interviewer: What's the first thing you do after milking? You have to 330: After I milk my milk? Interviewer: Yeah. 330: Set it in the cooler. Interviewer: But before that, when you get all the hairs and things out 330: Well you strain it. Through a strainer {X} just like {D: slough and cut} like fur like put on there in a in a little uh dish thing and got you have a thing clamp that pushes pushes down on tight hold it then you pull this milk up in there and strain through that that uh dish. And then you put it in the cooler. And it milk {X} before it comes out picks 'em out of the can take it out of the cooler. Course a lot grade A people sell what the milk that you drink and sell to you they they usually set it in tanks. They just last few years you know I still say it gets clean I in cans may be cleaner would be in those big tanks but they want 'em to Interviewer: What do you sell your milk for? Is it 330: Mine? Interviewer: Yeah how do they how do they grade milk? 330: Per pound. and test They test it you know rich it is the more they test it and these Holsteins don't test much lot of 'em Holsteins about two two seventy two eighty is about as high as they ever get, I think. Interviewer: Yeah. 330: And my cows run around four to four five. In the summertime used to run they don't I don't get good {X} the cheap ones I {X} used to run around wintertime about five five five sixty seven {C: tape overlaid} Interviewer: #1 I never have got that good up in that cream # Interviewer: #2 {X} # Interviewer: #1 huh? # Interviewer: #2 # What's the highest? 330: Well you could get if you got it just practically pure butter {X} cream it would I've heard 'em talk about getting up near as seven we used to we first started selling fifty some odd years ago they'd run seven, they tested seven. Then they claim we had to get some white faced cows and milk 'em to put it together, then they couldn't handle it, it's too rich. But you don't hear nothing now, you know you don't get that kinda test now. Interviewer: Yeah. 330: You actually got your {X} I just I think they kinda think they gyp us on it now, I don't believe we get they just figure now about what you figure you get by on Interviewer: {X} 330: I believe now I may be I may be wrong I I wouldn't swear that. But I honestly believe they just give you about what mine nearly has four three every time and it hardly ever goes up and down. Just stays on there. And I know it's bound to test more sometimes than it does others Interviewer: Yeah. 330: Wintertime you know, and you don't get a thing in the world but just hay and dry feed finally test more than when they got eating all this tender flowing grass it won't test as high. Summer {C: tape overlaid} Interviewer: Um what the noise made by a calf when it's being weaned 330: Bawl Interviewer: Okay. Um and a noise made by a cow near at feeding time. 330: Made made by a Interviewer: A cow 330: #1 When you're fixing to feed 'em? # Interviewer: #2 {X} # Yeah. 330: Well she'll she'll low and just like it were time to calve want to get in to eat Interviewer: Okay. And the noise a horse makes 330: Nicker. Interviewer: Okay. Um and suppose you had some horses and mules and cows and so forth and they were getting hungry. You'd say it was time to go out and feed the 330: Uh uh uh go feed 'em in the {C: tape noise} I'd say what time it was by feeding 'em go out and feed 'em Interviewer: Yeah. 330: Well that's like the hogs and horses uh I you say way years ago we fed our put our horses mules up every night through the summer at one or two cuz summertime we worked 'em. And we try to have water for 'em to drink, too, and we kept feed near 'em all the time. Hardly ever turn 'em out in the pasture on weekends we would turn 'em out. And mules most people just kept mules up all the time turn 'em a half water where they could just drink water and eat, stand and eat. And uh that's what you want to know what you call it? Interviewer: Yeah. 330: Well I don't know where you what you'd what just how you'd get at but you just for fattening 'em I reckon what you'd call it feeding 'em {X} {X} I don't know exactly what they say what #1 they say about that. # Interviewer: #2 Okay um # what general word would you use to talk about your horses and mules and cows and so forth? Would you call 'em critters, or stock, or 330: Uh I'd call I'd just call 'em animals. Interviewer: What? 330: Animals. Like uh {C: tape noise} deer anything else horses would be of course a horse or mule would be a different thing but they all in the same family, they just all bred you know. Interviewer: Yeah. 330: {D: meat} Interviewer: Okay um 330: They they they're meat you take the the mule of course it has a horse mother and a jack as his daddy to they they're a cross. And uh a zebra I've heard 'em talk about the jenny and and and be bred to a horse and call it this old zebra or something or other I don't #1 know. # Interviewer: #2 yeah # 330: {D: animal} I've heard 'em called that, I've never I've seen 'em, little spotted things Interviewer: #1 they call 'em # Interviewer: #2 yeah # 330: zebras, you may have, too. Fairs, shows. Interviewer: Yeah. Um {C: tape overlaid} okay a hen on a nest of eggs would be called a 330: Said what? Interviewer: A hen on a nest of eggs 330: Oh setting. Interviewer: Okay. Um would you do you ever use the word fowl or fowls talking about these #1 chickens and geese # 330: #2 Chickens, mm-hmm # Yeah. Interviewer: How do you use that? 330: Well just uh just uh they I reckon you just call 'em uh fowls. Course there is there is a bird that's a pea fowl Interviewer: Mm-hmm. {X} 330: I don't know whether you ever seen one or not. But this pea fowl and they make a little racket and they'll throw that tail wide open and they'll make a racket make the hair rise up on your head holler Interviewer: Oh they they're real pretty? 330: #1 They're really beautiful. # Interviewer: #2 {X} # 330: Beautiful. Interviewer: I've seen those. 330: And run fast, Lord have mercy they can fly. There's some right over here with us {X} come by every day feed his cattle and he got ducks geese pea fowl {C: tape noise} everything turkeys and things everything in the world {X} over there on his farm. And these fowls uh you said the chicken it just we just called 'em I reckon the fowls are birds kinda what I'd call 'em fowls, birds. Interviewer: Okay um the place where you keep chickens what do you call that? 330: Hen house. Interviewer: Okay what about 330: poach house Interviewer: Huh? 330: poach house hen house Interviewer: What about a a smaller place, just for the mother just for 330: Brooder house Interviewer: Brooder house? What what's kept in there? 330: Little chickens, raise 'em. Put 'em in there and keep where you can keep heat you know to 'em in the Interviewer: Is that a big house 330: Small house. Interviewer: I mean it's it's not just something about two feet high or 330: It's bigger. {X} fifty or a hundred at a time you have to have heat in it, these electric heat a lot of 'em had house with little old {NS} furnaces built {X} way years ago but since we got electricity we've always just used a heat bulb Interviewer: #1 with ours # Interviewer: #2 yeah # 330: raise 'em. Interviewer: What if you were gonna ship 'em somewhere, what would you put 'em in? 330: Coops. Interviewer: Coops? 330: Chicken coop. Interviewer: How's can you describe that? 330: Coop? It's um it's a about a three foot thing square Interviewer: Mm-hmm. 330: and it's made out of little rounds have pieces that they bore course they bore holes and go in down here and they {C: rooster crows} flat piece of timber and up top same thing and they little rounds and they there'll be cracks in there for to give 'em air then they have a little door about that wide and it has set on hinges works on top and then they got a spring you you push it back {C: tape noise} {X} then it comes back and stays get they can't get out. Interviewer: yeah 330: That's where they haul 'em. And it used to really haul 'em. See the country people in this country and I guess folks everywhere I reckon did every woman yelling they both cracked all the groceries with their eggs back when I was young. My mother bought all our groceries with egg money. And they were fifteen sixteen eighteen cents something like that a dozen back then. Well we'd have twenty twenty-five thirty dozen a week she'd take 'em and buy groceries with 'em. And uh they they store people that summertime would candle 'em Interviewer: You'd what? 330: Candle 'em. To see whether they were bad or not. See if they had a little place in the thing that was a bug back in there they'd stick this egg up there and you'd take these all these eggs store through the summer. And they'd stick 'em up there and they'd show you just as clear as a crystal if it was a good one. Whether it was heavy black in there they lay 'em out you'd have to take 'em home, throw 'em away {X} Uh-huh, had been rotten fellow with his Interviewer: Yeah. 330: Roost or something wouldn't be no good, you know. #1 It'd have a # Interviewer: #2 {X} # 330: chicken maybe in it, or hen had maybe sat on some, you know, and let the {X} had found the nest and maybe been hen sat on it and she didn't know it you know she'd send 'em to the store and they'd candle 'em out. Send 'em back. Interviewer: Would it show blood in there? 330: Mm-hmm. Blood, anything. Anything in the world in it. They'd throw 'em out on you. Interviewer: Hmm. 330: And that was nothing but right. Course you wouldn't really want to eat you know buy eggs that wasn't fitting to eat. Interviewer: Yeah. 330: In the wintertime we didn't have that luck {X} I saw a we had a {X} one used to come through this country that'd throw his voice like a little chicken hollering you know and uh I was setting down there at the store near Arno old fellow come in, old man toting his basket of eggs {D: walked} Interviewer: Hmm. 330: Walked in set 'em down this fellow went to hollering like a chicken {X} basket {X} {D: where} hey what's that I'm hearing? Say if you go like that it go like that bunch of little chickens hollering and man he'd make 'em cut up sure enough the store course understood it you know he knew it good, you know, this man didn't and uh he says uh {C: tape noise} Mister Haley {C: tape noise} says I just {C: tape noise} I'm not gonna be able to buy your eggs your wife must have gotten hold of some {D: satin} eggs say {D: they buy red hat} no don't want you to buy. I'll take 'em back let my {C: tape noise} wife sell 'em, hatch 'em no, I won't buy any of that chicken {C: tape noise} {D: they are gonna hatch if you} {D: before had his eggs started had to catch him} {D: made him mad, found what they done to him} he got plumb mad {X} I've heard him {X} many a many a time, that fellow. Made a lot of folks pick up eggs, start back out with 'em. Then they'd always tell him bring 'em back, let 'em you know put 'em up there and see whether it's bad or not. Find out {X} I never have figured that out, how people fool boys #1 like that # Interviewer: #2 Yeah. # Interviewer: When you're eating chicken, you know there's one bone that's like this 330: Drumsticks, and that's a that's a a pulley bone Interviewer: Pulley bone. 330: Mm-hmm you like pulley bone? Interviewer: Yeah. 330: That's what {X} boy live 'em and {D: Mary} eats he wants that I like thigh I like it all. I've always eat thigh or breast piece, too, you know, it always take that breast {X} split stove and have two pieces breast. That's about the same thing as a Interviewer: yes 330: pulley bone, you know. Interviewer: Are there any stories about pulley bone, any superstitions or 330: Well used to we'd pull 'em to see which one was gonna get married first, you know. Interviewer: Really? 330: Whichever one got the long {D: that one it'd be} you ever do that? Interviewer: I've heard of some of those stories, but {X} 330: Never did do it. Interviewer: No. Yes. The longer one gets married first? 330: Uh-uh, I think the short one. Interviewer: The shorter one gets married first. 330: That's the way that I think it we really was. Yeah I pulled 'em with girls {C: tape overlaid} and they used to have big a lot of fun out of it, you know. They try their best to get to get the short one you know let people draw I've seen 'em draw fix sticks break off little sticks and draw about certain things you know see which one would get the short one to marry first, you know and they'd slip 'em back on, you know move 'em around {X} always fixed 'em you know Interviewer: What do you call the inside part to the um pig or calf that you eat? 330: Call the inside of it? Interviewer: Mm-hmm. 330: Hog? Interviewer: Mm-hmm. 330: Uh I guess you call 'em the {D: cockles} wouldn't you? {D: cockles} Interviewer: Yeah. But just like do you like pluck or squin or haslet or liver and lights? 330: Yeah, that course that's the any any just lower part of him, and liver and lights is just above his entrails heading towards his heart and stuff {X} Interviewer: Yeah. 330: And uh I don't know, any you say it's supposed you want to know what they call it in- #1 side? # Interviewer: #2 yeah # Liver and lights and any other names like that. 330: Well the entrails is back in the stomach and this is in his chest, like the heart, liver I mean and liver and lights and goozle come course comes into it too where he swallows Interviewer: Is that the part you stick? 330: Huh? Yeah. You stick in here, and that goozle you cut it out, too, when you go to {C: tape overlaid} get take him over to {X} leave him open, open and then they take the fat off and you when you cut him open you they take the fat off the little entrails and just pull 'em {D: just} like that leave the fat in the hog and then you fix the chitterlings, I've eat I like chitterlings. Interviewer: What's that? 330: The the large entrails. Slit 'em open fix 'em I've eat I I really like 'em. I don't know if you ever eaten any or not, but I really like 'em. Interviewer: No, I've never had any. 330: Well they can you can buy buckets of 'em, you know. Stores. They have two and a half, three pound buckets chitterlings for so much three I believe it's about three dollars and a half. Maybe two pound, two and a half. I don't buy 'em. I just fixed 'em once a year kill 'em I want to know a little something about 'em when I eat 'em. Interviewer: Say if it was time to feed the stock and do your chores, you'd say that it was 330: Time to go feed. Interviewer: Yeah would you call that feed time fodder time, or 330: I'd call it feeding time. Uh people up north used to when I was young, we had some friends that moved up there, and they come back here they called slopping hogs {X} Interviewer: {D: Slowing?} 330: Uh-huh. It's time to {D: swill} the hog they'd say. But we called 'em slopping, you know. Interviewer: Yeah. 330: {X} Different and I I called it just feeding time I'd say, well it's feeding time {C: tape overlaid} go feed Interviewer: Say it's time to go feed the what 330: Hogs. Time to go feed feed my mules, horses. Interviewer: Uh-huh. 330: Feed the cows. I say feeding time I ever in there now practically most I do is feed my cows and hogs. Interviewer: Yeah. 330: And then I get 'em fed we get ready and get 'em up and milk 'em, you know. {D: turn 'em in} the barn to milk 'em. I said it's time to go feed. Interviewer: Yeah. 330: I try to go by well around four thirty five at the latest. Every afternoon. And all I {NS} go every day morning just quick as I get my breakfast eat. Feed. Interviewer: Yeah. 330: Get ready to milk. Interviewer: How do you call a cow? 330: Sook. Interviewer: Go ahead and do it. 330: Sook! Sook! Sook! Interviewer: Okay. 330: I'm not I'm not too good. Call 'em. I do more {X} now and I whistle to call {X} They'll they won't come too good to you, but sometimes you can get 'em come start towards #1 you maybe. # Interviewer: #2 yeah # 330: #1 # Interviewer: #2 # When you're milking and you want the cow to stand still what do you tell her? 330: Tell her "saw" Interviewer: How? 330: Saw. Interviewer: Okay. Um how do you call a calf? 330: Hmm? Interviewer: How do you call a calf? 330: How'd I call her? Interviewer: Yeah. A calf. 330: I I say "sook." #1 Sook sook # Interviewer: #2 same thing # 330: #1 # Interviewer: #2 # Okay. Um what do you tell a mule or horse to make 'em turn left? 330: Turn left. Interviewer: Mm-hmm. 330: Gee haw Interviewer: Okay. Gee is left and haw is 330: The other one. {D: plant} 'em you know Interviewer: yeah 330: yee yea when you want 'em to go right Interviewer: Uh-huh. 330: And haw come back to the left. Interviewer: Uh-huh. 330: And uh different parts of country now they they plow different. We pack plows we had left handed plows Interviewer: #1 and uh # 330: #2 uh huh # we call it yee all the time. But in in this parts of the country they had plows right handed plows and they'd haw the other the horse lead mule would stand there walk up on the ground, ours walked in the furrow. Interviewer: Mm-hmm. 330: And we turn right all the time, go right all the time. Turn right. This other one walked up here and comes around the other way. Comes left. Interviewer: Which is the lead mule? On a left handed plow. 330: It it's the left side. Interviewer: Left side. 330: Mm-hmm. Walked in the furrow. Have a line on it, way we always kept lines on the lead mule Interviewer: Yeah. How'd you call a horse? 330: Huh? Interviewer: How do you call a horse? 330: {NW} {NW} Interviewer: Okay. What do you say to horses to get 'em to start going? 330: Come up. Interviewer: Okay. Is that the same thing you'd say if say you were already moving and you wanted him to go faster? 330: You'd just you'd tap him and holler "get up!" Interviewer: When he's already moving? 330: Mm-hmm. {X} to go faster you'd ho- you'd just tap him with the line or something holler "get up" {X} tap him up to go faster. Interviewer: What about to make him stop? 330: To what? Interviewer: To make him stop. 330: Oh whoa. Interviewer: Okay. 330: Whoa. Interviewer: To back him into the buggy? 330: Yee yee back yee back. Interviewer: Okay. Um how do you call hogs? 330: woo pig woo pig Interviewer: Okay. Um what about sheep? 330: Well now I just don't know how you'd call 'em never called a sheep, never heard anybody call a sheep. I'd call 'em I think you'd call 'em "sheepy" "sheepy" I guess you would. I'd just like {X} call a hog, you know woo pig woo pig woo pig I guess you'd call 'em sheepies. Be my judgment about it, I never had one, never was around sheep. Interviewer: yeah 330: I imagine you would. Interviewer: What about chickens? 330: Chicky you'd call {NW} chick chick chick chicky chicky chick chick chick Interviewer: Okay 330: And they'll come, too, I'll tell you that. They'll really run, you know, if you used to feed 'em. Interviewer: Yeah. 330: Follow me around like just young ones after you turn 'em out of that brood house they'll follow me around the yard just like I'm their mother. Think they are going to get something to eat, you know. Interviewer: Yeah. Say if you wanted to get your horses ready to go somewhere you'd say I want to 330: Get 'em up get 'em ready. Interviewer: Okay. Would you have another word for that? I wanna {X} 330: Uh well uh you'd wanna rub and comb you know and and get 'em ready to go I guess I guess you'd just Interviewer: Well what do you 330: Comb and Interviewer: When you're putting the gear on 330: Oh you mean to go to work? Interviewer: Yeah. 330: Apply gear or harness on 'em to Interviewer: Yeah. You'd say I wanna 330: Gear him up. Interviewer: Okay. Um okay and when you're plowing the things you guide 'em with, you'd call 'em the 330: Lines. Interviewer: Okay what about when you're riding a horse? 330: You'd have bridle. Bridle reins. Interviewer: Okay. Um and the thing that you put your foot in. 330: Stirrups. Interviewer: Okay. And um if something was very common and you didn't have to look for it in a special place you'd say oh you can find that just about 330: Something now what y- Interviewer: Something that's real common {C: tape slowing} you'd say {C: tape slowing} you don't have to {C: tape slowing} look for that, you can find that {C: tape slowing} 330: Most anyplace.{C: tape slowing} Interviewer: Okay. {C: tape slowing} Um {C: tape slowing} someone slipped and fell this way {C: tape slowing} {X}