853: Yeah. Interviewer: Uh, let's see. {NW} Oh, when you have fried chicken, what do you call that part of chicken that the kids get a hold of? 853: Pulley bone. Interviewer: Okay. What's the deal with the pulley bone, you get to make a wish or 853: Uh-huh. Mm-hmm. Interviewer: Who gets to make the wish? Which one? 853: The one that gets shortest one. Interviewer: The short one? 853: Mm-hmm. Interviewer: We always did it with the one got the long one. 853: It, was it? Interviewer: Yeah. 853: I think we did the short one. Interviewer: Isn't it funny? 853: {NW} Interviewer: Um. {NW} What do you call the inside parts of the chicken that you can eat? 853: Gizzard? Interviewer: Okay. What, what uh- the gizzard, and the heart, and the 853: Oh, yeah. Interviewer: liver, all that stuff what do you call give the name for all that stuff together? 853: No. I, just uh you'd, you'd call them separately. Uh, you like the gizzard. Interviewer: Okay. 853: I like the liver. Interviewer: mm-kay. Okay. 853: And uh I don't eat the heart, maybe you eat the heart. Interviewer: Uh. 853: And, you know. Interviewer: What, what do you call the inside part of the pig or calf that you can eat? 853: Well, that's a, you had the liver, Interviewer: Uh-huh. 853: that you can eat. Interviewer: Um. What do you call the stuff from the inside of a, I guess a, pig, usually, they used to stuff sausage in? 853: Stu- stuff the sausage in? Interviewer: Uh-huh. 853: It was a the entrails. Interviewer: Uh-huh. Okay. 853: They clean them. Interviewer: Okay. 853: You know, and it was intestines. Interviewer: Mm-hmm. Mm-hmm. 853: They cleaned them. Interviewer: Did you all ever do that? 853: No. My dad no {NW} Interviewer: #1 Sounds terrible. # 853: #2 My dad wouldn't # stand for it. But I'll tell you, by the time when you got them clean, you've done a mammoth, mammoth job and they were cleaned. Interviewer: Uh-huh. Uh-huh. 853: But I, we never did. Interviewer: Would I take all day? 853: Well, my mother always made sacks. Interviewer: Uh-huh. 853: And by the time I was eight or nine years old, she'd cut those long strips, and you'd fold them up and you sew down across the end back up Interviewer: Uh-huh. 853: And, they'd be about that about that big around when you get them stuffed. Interviewer: Uh-huh. 853: And lord, have mercy, if you think that wasn't a job stuffing one night long. Interviewer: Oh, boy. I guess. About that'd be about what, two inches round across, I mean two inches in diameter? 853: Yeah, but you see the way you do that, you don't, you put this open on something on glass, maybe. Interviewer: Yeah. 853: And put them down in there, jar, big old jar, and then you take this uh, sausage and you'd roll it up and drop it down there. Interviewer: Uh-huh. 853: See, Interviewer: Uh-huh. 853: And then you'd shake it. Interviewer: Uh-huh. 853: Not mash it to the sides yet. Interviewer: Yeah. 853: And then you drop some more till you get toward where you pack it down Interviewer: Uh-huh. 853: First thing you know, you kept this this way and get it down there, and it'd be stuffed tight and you drop some more in there and you Interviewer: Huh. 853: do it same way. Interviewer: Huh. I see. 853: Take all day. Interviewer: Yeah. Yeah. I see that. Uh. 853: But we stuffed it in, old sheets Interviewer: Uh-huh. I see. 853: My old ragged sheets, mama'd take them and she'd tear long strips and fold them back to about that long you know. Interviewer: About, two feet long? 853: Yeah. Uh-huh. Interviewer: Yeah. 853: And uh And then you'd tie up here you know with a s- twine string. Interviewer: Uh-huh. 853: You got flour in sacks. Interviewer: Yeah. 853: And you'd unravel that, and we'd make cup tails out of the sacks. Interviewer: Uh-huh, uh-huh. 853: And then we'd save that big bowl of twine through the years Interviewer: Uh-huh. 853: And uh we wrap that around and tie it. Interviewer: Huh. Amazing. Uh Do you hear your cow mooing and your horse neighing, you might say Gee I didn't realize it was so late, it's almost 853: Bed time. Interviewer: Okay. Or, Say it's time to go feed them, you'd say 853: Right, uh-huh. They're, yeah, they're hollering. Interviewer: Okay. 853: For food. Interviewer: It's almost what time? 853: {NW} Feeding time. Interviewer: Okay. And uh how do you call cows to get them to come in from the pasture? 853: Soo cow. Interviewer: {NW} 853: Soo Cow. Interviewer: {NW} {NW} What about calves? Do you call them the same way? 853: Oh, they come with a mama. Interviewer: Ah. Okay. What would you say to a cow to make her stand still during, while milking her? 853: You, you hit her. Interviewer: Oh. {NW} I see. 853: I say all right, Maggie. Hit her up here on the hip, you know. Interviewer: Uh-huh. Uh-huh. 853: I didn't do a lot of milking, but I liked to milk. Interviewer: Uh-huh. I feel it's already fun. I never got to milk cow. 853: And uh she wiggling, she'd move that leg up so you couldn't get to the bag, Interviewer: Is that right? 853: or you know all the tit. Interviewer: Yeah. 853: And I say, all right Maggie, and push back with my hand Interviewer: {NW} 853: I didn't want my put my hands on it, you know. And it'd make me smell my dirt like that with my back of my hand Interviewer: {NW} 853: Mama died if she'd know you touched anything after you went out without washing Interviewer: Oh, uh-huh. 853: But you know, I've had my brothers say, well mama, the black boy, Alec and uh whatever his name was, Dewey, Alec and Dewey would, they'd milk after we played ball, they don't have to scrub their hands and clean their fingernails, mama says well, your milk goes right down through your hands. Interviewer: Yeah. 853: And who wants to drink it? Interviewer: Yeah, really. 853: She was a awful, awful my dad was too. Interviewer: About being clean? About clean hand? That's good. It's good, part of the reason all you all were healthy. 853: I know it! We never had to have a doctor. Interviewer: Uh-huh, Mm-hmm. What, um. What would you say to the, to mules or horses to make them go left or right when you're plowing? 853: Gee and haw. Interviewer: Which is which? 853: Gee Haw was left. Interviewer: Gee was right? 853: Uh-huh. Interviewer: Okay. Uh. How would you call the horses to get them come in from the pasture? 853: Oh, you whistle for that. Interviewer: Oh, 853: {NW} Interviewer: {NW} 853: {NW} Interviewer: Hey. 853: Here they go. Interviewer: How do you do that? Whistle three 853: {NW} I used to like I got all these teeth ou- or split, {NW} Interviewer: Wow. 853: Yeah. I used to good whistle a tune. {NW} Interviewer: How do you do that? I don't know how you do it. 853: {NW} {NW} You just got to get your tongue just right and get it on your lip where the air comes out. {NW} {NW} And I'd uh {NW} {NW} You know some lab, I could whistle anything and I sometimes I can now but not often Uh, I could've been a ventriloquist. Interviewer: Really? 853: I can close my mouth sometimes and whistle tune you could hear it. Interviewer: {NW} 853: Over there. With my mouth closed. Interviewer: Is that right? Nobody know you would one do anything 853: None in here. Interviewer: Uh-huh. I'll say you do it. What would you say to the horse to urge him on? 853: Get up. Interviewer: Okay. Is that when he was standing still or when you were already going 853: Well, already going, you'd say get up! Get up! Go on! Interviewer: Uh-huh. Okay. 853: Go on. Interviewer: Uh. 853: Get. Interviewer: What would you say to stop him? 853: Whoa. Interviewer: Okay. And what would you say to make him back up? 853: Back up now, come on. Back, back! Interviewer: Okay. 853: {NW} Interviewer: And how would you call hogs to feed them? 853: Whoo pig. Whoo Whoo Interviewer: {NW} 853: {NW} Interviewer: They may come, huh? 853: And, and you just had a certain little power, you know. Interviewer: Uh-huh. 853: And they'd come running. Interviewer: Uh-huh. What about sheep? Did you ever call sheep in? 853: No. We never did have, only pet sheep. Interviewer: Uh-huh, uh-huh. What about chickens? Have you called chickens? 853: Chick chick chick chick. Come, chickie. Interviewer: Okay. 853: Come on. Interviewer: {NW} 853: Come on, baby. Interviewer: Uh. Before you can hitch uh a horse to a buggy or a wagon, what do you have to do to it, or put on him? 853: Put on his, you put the, ha- bridle on him. Interviewer: Uh-huh. 853: And sometimes they have a halter on the mules to get them go on a plow work with. Interviewer: Uh-huh. 853: And then you put a, the breast, works Interviewer: Uh-huh. 853: Goes on here that, goes into the, back to the trace back there. Interviewer: Uh-huh. What do you call those? 853: Single tree and the Well, it's a, have a collar, big old collar, you know, goes around there Interviewer: Yeah. 853: And it fastens onto that breast work. Interviewer: Okay. If you're gonna go out and hitch him up for the wagon, you say, I gotta go out and what the horse? 853: Hitch up the mules. Interviewer: Okay, okay. 853: You'd better get the mules hitched up to the wagon now, we got to go get down the patch and bring in some Interviewer: Okay. If you 853: Wood. Interviewer: You're plowing, what do you call those leather things that you guide them with? 853: The lines. Interviewer: Okay. And if you're just riding the horse then what do you call those leather thing? 853: Leather bridle. You know, it have the bridle and the reins. Interviewer: Okay. Okay. 853: {NW} Interviewer: And Where you put your feet into when you ride the horse? 853: Stirrups. Interviewer: Okay. And uh If you have two horses when you're plowing. And what do you call the one who walks in for a call 'em anything different? 853: Mm-mm. Interviewer: Okay. Um. {NW} If something is not right near at hand, you'd say, it's just a little not right here but it's just little 853: Little distance over there. Interviewer: Okay. Okay . And say you've been traveling and you, you haven't finished your journey yet. You might say that you have a Aw, what to go for- 853: A long ways yet. Interviewer: Okay. 853: Long. {NW} Interviewer: If something is real common and you don't have to look for special place, you'd say, all right fine, that's just about 853: Anywhere. Interviewer: Okay. And if you slipped on the ice and fell this way, you'd say you fell 853: Backward. Interviewer: Okay. And if you fell this way, you'd fell {X} Okay. Uh. {NW} If someone breaks something of yours and you're telling him it's okay, you might say, aw, it's all right. I didn't like it what? 853: {NW} It's all right. Just don't worry about it. Interviewer: Okay. All right. Um. 853: I said that when I could cried. Interviewer: Yeah. Yeah. Sometimes you have to wave and say it just to make 853: That's a that's just kind of, fibs you're gonna have to answer for too. Interviewer: Yeah. 853: You know, Interviewer: But sometimes to, feel like you have to make the person feel better. 853: I know it, but then to keep friendship. Interviewer: Yeah, right. 853: You really do. Interviewer: Yeah. 853: Uh-huh. Interviewer: Sure. If you, if you have a a good yield one year, you'd say this year we raised a bumper 853: Crop. Interviewer: Okay. 853: {NW} Interviewer: And If you got rid all the brushes and trees on some land, you might say you did what to the land? 853: Cleared it. Interviewer: Okay. And Um. Sometimes if you go in a cut the grass for hay, lot of times it would grow up again in same year and go back to cut it again. What do you call it when you cut it again? 853: Second crop. Interviewer: Okay. And what do you call a old, dried dead grass that's, that's left over on the ground in the spring? Just lying there, you know. Dead grass from the season before. 853: Mm-hmm. You mean what you do with it? Interviewer: What do you call it? 853: Cover crop. Interviewer: Oh. 853: They'd just a cover Interviewer: Okay. 853: Ground cover. Interviewer: {NW} What you call a crop that you didn't plant this year but just came up anyway? 853: Wild grass or wild crop, or stuff. Volunteer. Interviewer: Okay. Uh-huh. Volunteer. If a, if it's greener or something that comes up after you harvested a crop, Uh-huh. 853: You'll say, well, I got a pretty good volunteer crop. Interviewer: {NW} That happen very often? 853: Yes. Interviewer: Huh. 853: Mm-hmm. Interviewer: Uh. 853: Especially with oats. Interviewer: Is that right? Let's see. Comparing how tall you are, you might say he's not as tall as 853: I. Interviewer: Okay. And again you might say, I'm not as tall as 853: She is. Or Interviewer: Okay. 853: He is or Interviewer: Uh. 853: They are. Interviewer: Comparing how well you can do something, you might say he can do better than 853: I. Interviewer: Okay. 853: Mm-hmm. Interviewer: And say person had been to New Mexico, and he hadn't been 853: {NW} Interviewer: any further west than New Mexico, you know. He'd say that New Mexico is as, what as he never been? 853: Far west. Interviewer: Okay. Uh. {NS} If somebody's been to your house for party or something they, forgot their coats, you might gather fix later get out the car, you might run after them with their coats, and say here's 853: You forgot your coat. Interviewer: Okay. Um. {NW} If nobody, you might say, if nobody would look out for them, then they've got to look out for 853: Themselves. Interviewer: Okay. And a if nobody else it gonna do it for you, he better do it 853: Himself. Interviewer: Okay. And I never stopped right there. {NS} Okay. Let's see. 853: {NW} Interviewer: Oh. Um. {NW} What do you call that stuff that you, that you toast to have a bread for two kinds of bread. {NW} 853: What? Interviewer: Two kinds of bread. Basically, there's homemade bread and the other kind is 853: Bought bread? Interviewer: Okay. 853: Hmm. Interviewer: And uh, what other kinds of breads are there besides just the kind that comes in loaves? 853: Well, there's a buns for hamburgers. Interviewer: Uh-huh, yeah. 853: And this a rolls for hot rolls. Interviewer: Uh-huh. 853: You know, brown and serve Interviewer: Mm-hmm. 853: like Interviewer: What else? 853: And this uh eh there's sweet rolls. Interviewer: Yeah. 853: You know, like a Interviewer: Did you, did you ever make sweet rolls? 853: Oh yes. Interviewer: Yeah, I see. 853: I used to coo- I used to make fifty and sixty sheets of, I mean not that many sheets, but at least fifty or seventy-five dozen of uh cinnamon rolls. Interviewer: Um. Goodness. 853: Sell them. Interviewer: Yeah, does that when you all had this a- 853: Had a market. Interviewer: Uh-huh. 853: On a, north eighteenth. Interviewer: Uh-huh. 853: Right across in front of Sears on the corner there. Interviewer: Uh-huh, uh-huh. 853: And next door was an ice cream parlor. Interviewer: Mm-hmm. 853: Robinson's. And they'd give us ice cream everyday and I'll tell you, we thrived on it. Interviewer: I guess. I drove out by there when {NS} Um. Also drive, go by Dairy Queen stop, had some ice cream. 853: Uh-huh. Interviewer: {NW} Uh. What other kinds of bread are there? 853: Oh, I don't know this uh of course, you know there's corn bread and Interviewer: Yeah. What all different kinds of corn breads are there? 853: Well, you know there's several kind, let's see. Kind that water bread, water corn bread. Did you ever make any? Interviewer: No. 853: Well, all you do is put salt and, and it's real good, you ought to try it. Ah. You mix about a third as much flour as you have meal. Interviewer: Yeah. 853: And you mix uh, salt it like about like you would've if you was gonna cook corn bread. Interviewer: Uh-huh. 853: And then you take uh an onion, and cut it up real fine in there. And then you put enough hot water. In there for to be not runny like you would corn bread. but enough that you could pick up a spoonful and put it in a hot grease, and fry it. Interviewer: Mm-hmm. 853: Fried corn bread. Interviewer: Mm-hmm. 853: Did you ever fix any? Interviewer: mm-mm. 853: Oh, it's delightful. Interviewer: That sounds good. 853: I like it better than I do baked corn bread. Interviewer: Is that right? {X} What kind of grease do you fry it in anyway? 853: Just uh, well, it's better if you have fried meat grease. Interviewer: Uh-huh. 853: You know, bacon drippings. Interviewer: Yeah. 853: But I use uh Mazola. Interviewer: Yeah. 853: Or you know Interviewer: Uh. 853: {NW} Interviewer: Um. {NW} How'd you when you baked corn bread, how did you fix a pan? How, what did you do? 853: Well I put nearly half in and half flower and meal. Interviewer: Mm-hmm, Mm-hmm. 853: And then I put a little soda, a little baking powders Interviewer: Mm-hmm. 853: And uh milk. Interviewer: Mm-hmm. 853: And even if I put uh, use sweet milk which I do. Interviewer: Uh-huh. 853: 'Cause I don't buy butter milk, you know, but I buy sweet milk. for to make cream potatoes and such. Interviewer: Uh-huh. 853: And uh I put uh, and make it uh pretty thin batter and pour it in a I used my old iron skillet. Interviewer: Mm-hmm. 853: 'Cause I usually make it when I'm gonna have my brother an his wife, and my sister and her husband. and my s- daughter and her husband, myself we all get together here when they come to town. Interviewer: Mm-hmm. 853: See, my brother lives in San Antonio. Interviewer: Oh, is that right? It's not too far. 853: And he comes up, regular. Interviewer: Uh-huh. 853: Ever few weeks. Interviewer: Is that right? 853: And uh {NW} Interviewer: Did uh 853: Put it, you bake it this, you know, in that skillet. Interviewer: Did you ever, did you ever see people uh make a, make some cornbread and, and put it in front of fire on the board put in front of open fire, you know? 853: Yeah, now that's a uh we never did. Interviewer: Mm-hmm. 853: {NS} But {NS} you know, they don't put a lot of stuff in it, Interviewer: Yeah. 853: I mean like a um baking soda and baking powder, maybe it'll be water bread still. Uh, it'll call it a pone. Interviewer: Po- uh-huh. 853: Yeah. Corn pone. And it sits kind of like water bread, you know, it does-it's I don't like it. Interviewer: Yeah. 853: But now this uh Interviewer: What when you say water bread, what's water bread? 853: When you use water instead of milk. Interviewer: Oh. Uh-huh. 853: And, and of course it's not as rich Interviewer: It's not as rich. 853: No. Now if you make a this I'm tell you about frying, that's kind of like hush puppies. Interviewer: Uh-huh. 853: Not exactly but it's kind of. Interviewer: Uh-huh. 853: Like hush puppies. Interviewer: I like hush puppies. 853: I do, too. Interviewer: How is it different from hush puppies? 853: Hush puppies? Interviewer: Uh-huh. 853: Well, uh you put an egg in that. Interviewer: Oh, I see. 853: In that, in the hush puppies. Interviewer: Okay. 853: And it's a little lighter, it's little more like regular backed corn bread, you know. Interviewer: Uh-huh. 853: But the other is has hot water in it and enough flour until it sticks together, see. Interviewer: Uh-huh. 853: And it's uh it's real good. Interviewer: Sounds good. 853: I like it. I cook it sometimes for myself. just a little dab. Interviewer: Uh-huh. 853: You don't have to have in a sifter 'cause you know, you don't put nothing in it Interviewer: Yeah. 853: To mount anything. Interviewer: Yeah. 853: And uh but plenty of salt. Interviewer: Mm-hmm. 853: Enough that it, you know, you can really taste salt in it. Interviewer: Uh-huh. 853: And then I make it in if I have two, three small pieces left after I cooked it from night or lunch. Interviewer: Uh-huh. 853: Well, then I put in a piece of it and put it in a oven tomorrow and warm it up. Interviewer: Uh-huh. That's good. 853: It's just good to as fresh. Interviewer: Did you ever put sugar in any of the corn bread? 853: I don't but a lot of people do. Interviewer: Yeah. 853: Mm-hmm. Interviewer: Did you ever hear what kind of corn bread they cook in the ashes in the fire? stick it right in the ashes there or, I think they put it in a pan, put the pan in the ashes. 853: Yeah, I'm sure you do. No, I never did cook it in that way. But my grandmother did. Interviewer: {NW} Um. Did you ever cook any, just in a, you said a big old skillet, the big round skillet. 853: Yeah. Interviewer: Do you cook it on top of stove with that one? 853: Yeah. Interviewer: You said you put it in the oven? 853: Yeah. Uh-huh. You can cook it and then, you usually have to have something to turn it out on, see. And turn it and put it back in the end. And it'll stay together, don't crumble I mean when you turn it. Interviewer: Uh-huh, uh-huh. 853: And uh you can cook it on top. Interviewer: Uh-huh. 853: You have to cook it slow. Interviewer: Do you like it as well that way? 853: I don't like it near as well as I do cooked in the oven. That type bread, I like it in the oven better. Interviewer: Mm-hmm. Yeah, I think I do too. 853: But you are to try that uh co- fried corn bread, you know. Interviewer: Sounds good. 853: Like a, put the onion in. chip it up in there you know Interviewer: Uh-huh. 853: And then don't uh, have your water boiling and you'd first mix all this stuff good and then you stir your water in there enough that it's not runny. Interviewer: Uh-huh. 853: It, when you dip it up, it's uh like cream potatoes. Interviewer: Uh-huh. Uh-huh. 853: Thick. you know what I mean. Interviewer: #1 I see. They use stone hot # 853: #2 Stays together. # And I just take, I've got an old uh silver spoon. that I went house keeping with that wasn't very good. Interviewer: Yeah. 853: And I just reach down in there and get it and put it in there and if I want to, then I'll turn it around and over, when about and get it then and I'll take my spoon and mash it down a little bit. Interviewer: Uh-huh. Yeah. 853: Shape it soup myself. Interviewer: Yeah, yeah. Sounds good. 853: And if you want to, and you've got a deep enough pan and you won't uh make it, well you can make it in little long sticks. Interviewer: Uh-huh. My husband likes it that way. 853: Uh-huh. You can take it in your hand and roll it, see. Now, old crazy me, I take a piece of wax paper and roll it in it until Interviewer: Yeah? 853: I get it. Interviewer: When do you bake those? or do you just 853: I just drop it in that hot grease. Interviewer: I have to tell buddy that way. 'Cause he likes them that way. 853: Mm-hmm. Interviewer: I hope he's Did you ever hear of kind of corn bread that was um oh Uh you boil it in cheese cloth with beans or greens or something? 853: Boil it? in what? Interviewer: In cheese cloth with some beans and grease? 853: Corn bread? Interviewer: Yeah. And 853: Oh. Interviewer: Uh-or, or in them in chicken. 853: Mm-hmm. Interviewer: Did you ever, did you ever 853: No, I never have cooked in that way. Interviewer: Um. Did you ever hear of kind of corn meal, that you cook in a deep pan and then you when through cooking, you dish it out like mash potatoes 853: Yeah, like cr- you know, like mush. Interviewer: Uh-huh. Is that good? 853: Sure, uh-huh. Yeah. #1 Takes- # Interviewer: #2 What is it, what- # 853: It takes little more seasoning. You'd, season that like you would grits. Interviewer: Oh, uh-huh. 853: You cook it like grits. Interviewer: Uh-huh. 853: You'd put butter. And a lot of people in their grits I don't, I like salt and butter Interviewer: Uh-huh. 853: cooked in my grits, and uh, but a lot of people salt and pepper. you know. Interviewer: Uh-huh. Uh-huh. 853: In grits. Interviewer: Uh-huh. 853: Or malt o' meal you know. Interviewer: Yeah, yeah. 853: You cook that cornbread just like that. Interviewer: Sounds good. Um. {NW} What you call that kind of bread that sweet and fried in a, in and, and it has a hole in the middle? 853: Doughnuts. Interviewer: Okay. Uh. What do you call that kind of doughnut that's long and twisted like this? 853: Little layer, they're twist, or or I guess that would be it. Interviewer: Okay. Uh. {NW} How do you, what do they put in donuts to make 'em rise? 853: Uh, you, you fix in just like you do cake batter. Interviewer: Uh-huh. 853: Only you, have it, you don't put as much liquid in it, so you could roll them out and then cut them. Interviewer: Uh-huh. 853: See. And then you have a doughnut cutter you know all, biscuit cutter comes with the donut cutter. Interviewer: Oh, is that right? 853: When you buy. Interviewer: Huh. 853: And it's got that little bitty one. Interviewer: Uh-huh. 853: In the middle. Interviewer: Uh-huh. 853: And you untwist it and it's on two a little knobs that sits that got a hole in this little thing and you twist them on there and you cut your doughnut out and those little old things that comes out in that little deal about that big around Interviewer: Mm-hmm. 853: They are delightful to drop them in a hot grease. Interviewer: Uh-huh. I bet so. 853: Yeah. That is real. Good. Interviewer: {NW} Um. Did you hear of a donut that has three little strips across a hole? Um. What if you just took a big lump of donut dough, you know without cutting out with 853: Mm-hmm. Interviewer: the cutter and just fry it that way, would you 853: It will be like that twist, long, Interviewer: Uh-huh. 853: it'd be, it'll cook like that. Interviewer: Okay. Um. What do you call those uh things that, that you stack up and put 853: Hotcakes? Interviewer: butter up. What? 853: Hotcakes? Interviewer: Okay. What it, 853: Or, or pancakes. Interviewer: Was it the same thing? 853: Mm-hmm. Interviewer: Okay. Um. What do you usually make them out of? 853: You make them with flour and, you put uh little bit of lab thing that you know uh Interviewer: Okay. 853: Baking powders. Interviewer: Uh-huh. 853: Salt. And sweet milk. Interviewer: That- that's too many 853: Isn't that something? Hmm. Interviewer: It's just dirty and that's not turn in green. It just gets dirty. {NS} 853: Yeah. Interviewer: Um. {NS} {X} What do you pour over uh, pancakes when you 853: Syrup. Interviewer: Okay. 853: {NW} Interviewer: #1 Did you ever use anything else? # 853: #2 Maple. # Maple syrup. Huh? Interviewer: Yeah, yeah. What, do you ever use anything besides maple syrup? 853: Yes, mama used to make it. We called it home made syrup, Interviewer: Uh-huh. 853: And she'd uh, brown and little bit of sugar in a stewer or in a skillet. Interviewer: Mm-hmm. 853: They're, it's better because it's heavy, you know. Interviewer: Mm-hmm. 853: Don't burn things too quick. And she'd brown that little dab of sugar and she put uh some water and enough sugar in there to make it get syrupy. thick like as thick as maple syrup, you know it's runny. Interviewer: Mm-hmm. 853: You know how it is. And then you use a we didn't ever have it when I can remember, uh, maple flavoring, you can buy it now. Interviewer: Uh-huh. 853: But you couldn't then, and she'd use vanilla, that was only flavor you had that and spices of some kind. Interviewer: Uh-huh. Uh-huh. 853: And my dad likes spices and she'd put nutmeg in that syrup. Interviewer: Uh-huh. 853: And make those pancakes. Interviewer: Sounds good. 853: Now if you, you think that wasn't a job to cook for thirteen. Interviewer: {NW} Why commend you. 853: Well, I'd say twelve. Because as I said that, one sister died when she was #1 about three. # Interviewer: #2 Oh yeah, oh yeah. # 853: And uh, I've, remember when we was all at the table at one time. Interviewer: Um. And she had to cook all that. 853: Year in a year out. And I've cooked for um all of them. Interviewer: Uh-huh. 853: Long before I was twelve years old. Interviewer: Uh. 853: #1 I'll tell you something. # Interviewer: #2 I don't see how you did it. # 853: I'll tell you one thing, and I'm not bragging, but I used to be the talk of the town for cook. Interviewer: I guess. I guess you got lots of practice. 853: I really did. Interviewer: {NW} 853: And uh, when I moved out here I could really cook. Interviewer: Yeah. 853: And John'd thought I was raised in town, you know. Interviewer: Uh-huh. 853: I was raised on the farm until I got fifteen years old. Interviewer: Uh-huh. 853: And he thought that I didn't know how to do anything, one of his brothers would just threw a fit because John married that little old silly girl. country city gal. Interviewer: Uh-huh. 853: But the first Sunday we were married and then the next Sunday, we married on Saturday, and we already had our apartment. And uh And then the next Sunday, we went out here to home place. Till the end of this one. And then the next morning we got up, my I told his mother, I said I'll make the biscuit if you like for me to, I I can do that and you know where everything else is and then I can make the biscuit. And I made popovers, up, popover you know. You would roll them pretty thin you ought to try. fulling. Interviewer: {NW} Yeah. 853: Roll them pretty thin. and then put either melted butter or just a little bit of of Crisco melted. Interviewer: Yeah. 853: And just take your fingers and put it all in there, and then fold it and roll them again and cut them out Interviewer: Yeah. 853: And you take them out, you got a little thin biscuit two of them. Interviewer: Huh. Yummy. That, just makes it to divide, I get them. 853: Uh-huh. Interviewer: Um, that sounds good. They all, they all had a fit on edge of may head 853: Whoo. Where'd you learn to do that? Interviewer: {NW} 853: I said I don't know, I've been doing all my life. Interviewer: Eh, just born knowing how. 853: Yeah. Interviewer: Comes naturally. 853: Yeah. Just like the girl with a pretty hair, oh, I manage. Interviewer: {NW} 853: How do you keep your hair look so pretty? Oh, I manage. Interviewer: I manage, some how. Uh-huh. {NW} Ah, what do you call that stuff that you put in bread to make it rise? 853: Baking powders. Interviewer: Okay, or the other stuff was 853: Soda. Interviewer: Okay. And then the other stuff is 853: Yeast. Interviewer: Okay. And You might say you went to the store and buy two what of flour? 853: You what? Interviewer: You went to the store to by two what of flour? 853: Two Um kinds, or two pounds. Interviewer: Okay. 853: Two pounds. Interviewer: And the two parts of an egg, or the inside parts of an egg 853: White and yolk. Interviewer: Okay. And, and the yolk is what color? 853: Yellow. Interviewer: Okay. And uh if you cook eggs in hot water, you'd say you have hard 853: Boiled. Interviewer: Hard what? 853: Hard boiled. Interviewer: Okay. Okay. 853: Mm-hmm. Interviewer: Hard boiled what? 853: Eggs. Interviewer: Okay. 853: {NW} Interviewer: And if you just crack them and let them fall in water, you know, 853: They're poached. Interviewer: Okay. That's good, that's well. 853: Yeah, Mm-hmm. Interviewer: That's good. 853: You do? Interviewer: Yeah. 853: No, the raw egg? Interviewer: Yeah. Just the inside. 853: No. Interviewer: {NW} Yeah, I like that one. 853: No. {NW} I couldn't eat one. Interviewer: Yeah, I have cousin who don't eat one. 853: I like them scrambled, I don't want them real dry. Interviewer: Yeah. 853: But I like them scrambled. Interviewer: Yeah. #1 Oh, I'll eat 'em anyway # 853: #2 I couldn't eat a # whole cooked egg, I mean fried. Interviewer: Yeah. 853: I, I eat the boiled egg, but I couldn't eat the white. Interviewer: Uh-huh. 853: Isn't that stupid? Interviewer: Strange. Not stupid. {NW} 853: Strange. Not stupid but strange. Interviewer: But strange. {NW} Uh. 853: I'm a finicky eater. Interviewer: Is that right? Well. 853: Yeah. Interviewer: I used to be but I've got to where I'll eat just most anything. 853: I, I never tasted the milk and I never tasted a fish. Interviewer: Huh. 853: I never tasted liver. Interviewer: Huh. Now I like fish. Bass. That's a kind of fish too. 853: I used to cry when we go fishing and they cooked fish because I got sick in my stomach. Smelling it, you know. Interviewer: Oh I can understand why you never tasted it. 853: And Dick used to my son-in-law. Interviewer: Yeah. 853: He used to wouldn't go fishing without I went. Interviewer: Yeah. 853: All of us went so and me go alone because I kept them in a hot coffee all hours and night Interviewer: {NW} 853: And I'd fix them a big breakfast. We get two cabins and the men would, with their wet clothes stayed in one and the women and the kids in the other. And we cooked in our cabin of course. Interviewer: I bet that's fun. 853: Oh, lands, we had a lots of fun. Interviewer: Um. What do you call the salt cured or sugar cured meat that you might boil with greens? 853: Dry salt. Interviewer: Okay. Did the, the meat, is that what you call a meat? 853: Yeah. Interviewer: Okay. 853: Uh-huh, dry salt, it's baked, it's, it's a bacon. Interviewer: Is it like bacon? Is it, is it 853: Oh, it's a fat part. Interviewer: Oh, I see. Huh. 853: You cut that off and you keep that strip with lean for s- #1 baked, breakfast bacon we call it, you know. # Interviewer: #2 Oh, uh. # Uh-huh, I see. Okay. 853: And Interviewer: What do you call that part on edge that you have to cut off if you're gonna have bacon? 853: Oh, that's fat. Interviewer: Well, on the other side. There's a, there usually edge on the lean side that you- 853: Oh, rind. Interviewer: Okay. 853: {NW} Interviewer: Uh. {NW} What do you call the um the part of the hog between the shoulder and the ham? 853: Back bone. Interviewer: Okay, okay. Uh. {NS} And what do you call a person who slaughters and cuts up meat? 853: The what? Interviewer: Who who slaughters the meat and cuts it up? What do you call it? 853: The butcher? Interviewer: Okay. Um. {NW} After you butcher a hog, what do you make with a meat from its head? 853: Uh. Ah. Well, you know what. Interviewer: What? 853: Uh. Oh, mercy alive, now that's one I like think of it. Uh. Interviewer: Did you all ever do that? 853: Yeah, we used to make it, and you sliced it. You boil that head and you cut it off, Interviewer: Yeah. 853: And in nibble it, you know. Interviewer: Yeah. 853: And then there's enough this juice that you put in there and it jells, you know. Interviewer: Uh-huh. 853: It's a Um. {NW} Oh, mercy. I can't even think more. Interviewer: You stop me. If you think of it, stop me. 853: But it was delightful, you know. Interviewer: Uh-huh. 853: You slice and you can make good sandwiches. Interviewer: Huh. 853: You couldn't carry it in school lunches. Interviewer: Why? 853: Because that uh, jell stuff in there would melt to get too hot in the summer time, now in the winter you could. Interviewer: Oh. 853: That's when you killed hogs. Interviewer: Uh-huh. 853: {NW} Interviewer: Kill the hogs in the winter? 853: Hmm? Interviewer: Kill hogs in the winter? Winter time was when you killed hogs? 853: Yeah. Interviewer: Oh. 853: Oh, oh, yes. Interviewer: I see. 853: Yeah. And you know we didn't use to have any ice boxes. Interviewer: Yeah. 853: And you'd hang it up, or, use to that kill them, kill the hogs, and open them up first thing after they ugh, hang them up by the heels and gut them, they call it, and take all that inside out Interviewer: Mm-hmm. 853: And my dad of course, he take buckets and buckets of water all over rags mama could find to wash out in that and it just was one of drop of blood left in it. Interviewer: Uh-huh. Uh-huh. 853: And then they took it down on a big table and they cut the shoulders off. And the hams off. and then cut off the feet, you know. When you made you cook the feet too, you know. Used to pickle a feet. Interviewer: {NW} I've heard of that. 853: Pickle. Pig feets, you know. You can buy them in markets. Interviewer: Uh-huh. 853: Used to could, but you can't anymore, I don't guess. Interviewer: I've seen them, I've seen them. 853: You do? Interviewer: Uh-huh. 853: #1 I imagine that's safe way in places like that you would # Interviewer: #2 Yeah. # Yeah, the pickles. Well, Um. Did you ever make anything from the uh, the liv- the hog's liver? 853: Oh, you'd, you uh that's the first thing you ate. Interviewer: Uh-huh. 853: You wouldn't allow yourself eat anything else. And you'd gave away to the neighbors that wouldn't killing hogs right then. Interviewer: Uh-huh. 853: Everybody had hogs to kill. Interviewer: Uh-huh. 853: But the Smiths would come in and have the Jones' kill hogs. Interviewer: Uh-huh. 853: And you'd distributed the liver with them. Interviewer: Huh. 853: And get rid of it because it would keep very Interviewer: Oh, uh-huh. #1 Did you # 853: #2 And you eat, you eat that liver # Interviewer: Uh-huh. 853: That night for supper, and I cried every time. Interviewer: You didn't like it? 853: I never tasted it. Interviewer: You didn't like the smell of it? 853: I wouldn't ta- I couldn't look at it without crying. Interviewer: Did you ever, did you ever cooked the liver and grind it up to make something out of this ground duck liver? 853: No. Never did. Interviewer: Did you ever make anything out of the, the hog's blood? 853: Blood? Interviewer: Uh-huh. Huh? Um. 853: They took the intestines #1 you know, I, we talked about it yesterday. # Interviewer: #2 Yeah. # 853: Stuffed it. Interviewer: Yeah. 853: With the sausage. Interviewer: Uh-huh. 853: You know. in 'em . But now you know, my daddy and mother wouldn't have eaten it to start with. And it'd take days on end to soak them and get them cleaned enough ever. Look like you will eat out of it. Interviewer: Yeah, yeah. Yeah. 853: And you cut it and slice it in there and then peeled it off, you know. Interviewer: Uh-huh, uh-huh. 853: Eh, you'd you'd cut your little strip of sausage, you know how, and then you'd stick your. knife on the then cut it and peel it off all around. Interviewer: You take it off, you didn't eat that part. 853: Uh-huh. Interviewer: Uh-huh, I see. 853: Throw that away. Interviewer: Yeah. 853: But that was just a casing Interviewer: Uh-huh. 853: To hold it. Interviewer: Uh-huh. Did, what, what did you put in there to make the sausage? 853: You put salt and red pepper and black pepper and sage. Interviewer: Mm-hmm, Mm-hmm. 853: Just like you buy. It's got all that stuff in there. Maybe not as well seasoned, and some other is. Jimmy Dean's Interviewer: Uh. 853: sausage is pretty good. Interviewer: Is it? I'll try that. 853: Mm-hmm, Mm-hmm. Interviewer: Wha- did you ever take that juice from the head that stirred up with some corn they mix some hog meat 853: No, but ma- make used to make dumplings. Interviewer: How you do that? 853: Like chicken and dumpling? Interviewer: Uh-huh, uh-huh. 853: Just like that. Interviewer: Huh. 853: And it makes good, chicken dumplings. Interviewer: Yeah. 853: Because it's rich and good see. Interviewer: Yeah, I see- Yeah, I 853: And back bone and spare ribs Interviewer: Uh-huh. 853: Uh. You do that, make dumplings with that back bone. Interviewer: I bet that's good, too. 853: That's another thing I cooked for them. They never had had any back bone with dumplings. Interviewer: Yeah. 853: The Terrols. Interviewer: Yeah. Huh. 853: And I fixed them some good stuff or {NW} Interviewer: I bet. 853: {NW} Interviewer: But they were surprised that his brother had to take back, #1 what he said about # 853: #2 Right. # In the first Christmas that I married we lived right here Interviewer: Uh-huh. 853: As I told you, just had those three rooms, this one here. We cooked and ate in there. And uh I had a the two single boys and a single daughter. And the mother. And her brother. ms Terrol brother Uncle Will stayed with him. And my dad and mother and three half-grown teenage kids. they were still at home. Interviewer: Uh-huh, uh-huh. 853: And uh Interviewer: You had a house involved. 853: Always. Every Christmas. Interviewer: Uh-huh. Mm-hmm. Suppose you kept the butter too long and it didn't taste good anymore, what would you say 853: It would, it, it got old. Interviewer: Yeah, what, how does it taste when it, what it gets old? 853: Just, like anything that got old, it didn't, it, well it rancid they'd say. Interviewer: Yeah, yeah. 853: Rancid. Interviewer: {NW} Uh. When you first uh milk some cows uh, sometimes there might be little specs of dirt stuff in milk, and what would you have to do to the milk to get that stuff out? 853: {NW} Well, I'll tell you, it wasn't one of ours. Interviewer: Oh. 853: {NW} Interviewer: 'Cause you have wash your hands? 853: No, and then my mother always made the boys take a little clean rag Interviewer: Uh-huh. 853: And some water in that bucket and pour on then wash those tits off. Interviewer: Yeah. 853: And all the bag all upon there Interviewer: Uh-huh. 853: I told you, we has a crazy bunch. Interviewer: Yeah. Sounds like that's good though. It's good. 853: But I'll tell you, we were poor but we were plain. Interviewer: Uh-huh. 853: Mom always a cleanest person. Interviewer: Uh-huh. 853: I ever knew. Interviewer: Sounds like it, sounds like it. Did- 853: And my daddy was worse. Interviewer: Oh, or better, which ever. {NW} 853: Well, his, his mother was a fanatic I don't remember seeing grandmother ever. Interviewer: Yeah. 853: But uh Oh, mercy. Mama learned everything knew from her. Interviewer: Uh-huh. 853: Because my mother my mother's mother taught school Interviewer: Mm-hmm. 853: #1 I told you she went to Oxford and # Interviewer: #2 Yeah, yeah. # 853: She taught school and she couldn't care less if the kids come in wet or what. Interviewer: Uh-huh, uh-huh. 853: But grandmother Abbott was she had five boys. Interviewer: Huh. 853: No girls. Interviewer: Oh, boy. 853: And she was proud of them, mama then she was all of her boys put together. Interviewer: Yeah, yeah. If I had have a girl. 853: Yeah. Interviewer: {NW} Um. What What do you call that thing that's like a fruit pie that you have layers of fruit and then a layer of of a crust and And then 853: Dough? Interviewer: Dough. Yeah, and then a layer fruit and dough. 853: It's a pie, fruit pie. Interviewer: Okay, is there anything else you hear it called, especially for deep dish? 853: A cobbler. Interviewer: Okay. 853: Mm-hmm. Interviewer: Uh. 853: Peach cobbler. Used to have 'em everyday. Interviewer: Uh-huh. 853: When the peaches were in. Interviewer: Yeah. 853: Mama had a pan about this long and about this wide. Interviewer: Uh-huh. 853: And she cooked those peaches in the stewer. And li- cut these strips of dough about this long, let them hang over. And then, but mama always browned hers. Interviewer: Uh-huh. 853: Bad. Interviewer: Uh. 853: And then she'd put the peaches in then, put that brown in here and then some more peaches and then some raw dough on top and lots of homemade butter. Interviewer: {NW} 853: And put it in the oven. Interviewer: Boy, that sounds good. 853: And by that time you had the sugar in there too, of course. And then you had a thick syrup and just mushed all around in that lattice work of that brown pie dough. Interviewer: Um. That sounds 853: It was delightful. Interviewer: Um. {NW} If somebody has a real good appetite, you might say, he sure does like to put a way his 853: Food. Interviewer: Okay. 853: {NW} Interviewer: And what would you call milk or cream that you mix with uh oh sugar in a little nutmeg and pour over piece of pie, what would you call that? 853: Cream. Interviewer: Okay. 853: It's usually taken off of the top of the milk. Interviewer: Uh-huh. 853: That the cream that has risen to the top. Interviewer: Uh-huh. Whe- when do you mix it with sugar and stuff, would you call anything different? 853: No. You just say sweetened cream and Interviewer: Okay. Uh, food taken between regular meals, you call 853: Snack. Interviewer: Okay. Would that be a large amount of food or small amount? 853: Well, it just depend on, I guess how much you'd wanna eat. Interviewer: Oh, okay. Uh, a large amount of food, do you still call them snack? 853: A snack between meals, uh-huh. Interviewer: {NW} Okay, okay. 853: Mm-hmm. Interviewer: Um, if you get up in the morning and you want some coffee, but there's not any ready, you'll have to do what to q 853: Perk it. {NW} Interviewer: Okay. 853: {NW} Interviewer: Uh. If what do you drink when you're plain thirsty? 853: With what? Interviewer: If you're just plain thirsty, what do you drink? 853: Water. Interviewer: Okay. And you usually drink it out of a 853: Dipper, glass. Interviewer: Okay. And 853: {NW} Interviewer: You might say that glass fell off the fell off the counter and 853: Broke. Interviewer: Okay. {NW} 853: {NW} Interviewer: You might You might say that's the third glass I have what this week? 853: Dropped or broken. Interviewer: Okay. Uh. If I ask you how much water did you drink, you might say, oh, I what the whole lot? 853: I drink a large quantity or Interviewer: Okay. Okay. If dinner's on the table and the family's all standing around you know fix them sit down uh, you would say, well go head and 853: Have a seat. Interviewer: Okay. And uh So, they went ahead and 853: Sat. Interviewer: Okay. 853: {NW} Interviewer: Um. 853: My English may not be too good {NW} Interviewer: I think it's fine. 853: {NW} Interviewer: If you decide not to eat something, you might say, oh, no thank you, I don't 853: Really care for it. Interviewer: Okay. Ah. If you don't want someone to wait till the potatoes to passed, you might say, well here, go head and 853: Help yourself. Interviewer: Okay. Um. Food that has been cooked and served the second time, you'd say it has been 853: Warmed over. Interviewer: Okay. And food that has been done to, you'd call 853: A what? Interviewer: Food that that has been done to, you would call What? 853: Cold. Interviewer: Well, no, you warmed it over and and you say, well, I don't have anything to give you, but but 853: It's warmed over food. Interviewer: Okay, anything else you should call it besides warmed over food? 853: S- I guess you might say second-hand food. Interviewer: Okay, okay. Uh. You put the food in you mouth and then you begin to 853: Chew? Interviewer: Okay. And {NW} What all vegetables did you all use to grow in, in your garden? 853: Vegetables? Interviewer: Uh-huh. 853: {NW} Oh, yeah, grow potatoes and beans and peas and okra and tomatoes and uh cabbage and uh turnip greens and uh spinach and broccoli and onions and I did say to tomatoes, I think. Interviewer: Yeah, what do you call those little tomatoes that don't get any bigger than not this big? 853: Porter. Interviewer: Okay. 853: Uh-huh. Or little just little tomatoes. Interviewer: Are Porter tomatoes round or are they long? 853: Well now they're kinda oblong a little, about it. But they've got a little {X} tomato. Interviewer: Uh-huh. 853: They're like a marble. Interviewer: Yeah. 853: I have a neighbor who brought me some. A little girl did. And they were the best things I ever ate, but they wasn't bigger than the average little marble. Interviewer: Huh. 853: And I just washed them and ate 'em whole. {X} And but the Porter tomato is the average small tomato. Interviewer: Oh okay. Uh what do you call um little young skinny onions that you put on {X}? 853: {X} Interviewer: Rather small and skinny. What do you call that kind of onion? 853: Fresh onion. Interviewer: Okay. Uh 853: And you, when you plant those, they're called shallots. Interviewer: Oh, okay. Uh Is that a word that you all used to use? 853: No it's common everyday, it's been used every everywhere. Interviewer: Okay uh. 853: It has to be a set out thing, you know. Interviewer: Uh-huh. 853: Instead of planting seeds, you get this little shallot onions you know, and set a out. Interviewer: Um. 853: And plant 'em. Interviewer: Well that's 853: And then they grow and shed that off I guess. They'll get to be little, about this big and you pull 'em up green and eat 'em. Yeah. And then first thing you know they're big ones you know, if you leave them there long enough. Interviewer: Uh-huh. 853: Yeah. Interviewer: What kind of potatoes did you use to have? {X} 853: We, we had the white and the red potatoes. Interviewer: What are the red ones like? 853: Well they were the first potatoes that we ever had. I can remember when the white ones came on, they had propagated {X}. You know, bread 'em up or whatever they did and white potatoes why they look plum sick. Interviewer: Uh-huh. 853: But you know the funny part about the red ones uh they're always round. Interviewer: Yeah. 853: More or less. But you know, the white ones would be oblong to start with sometimes. Interviewer: Yeah, isn't that funny? Those red ones, they're white in the middle though aren't they? 853: Right, oh yes, yes. Just that red skin on there, you scrape it off. You don't peel 'em you- Interviewer: I think they're sweeter, I think they're better. 853: They're, I like 'em better. Interviewer: What do you the call the kind of yellowish orange meat? 853: Sweet potatoes. Interviewer: Okay. Did y'all grow those? 853: Oh yes. Interviewer: I love sweet potatoes. 853: You see now they're They're uh grown on vines. You didn't? Well, you plant 'em in a row when you set out just a vine. Just a long stringy vine. And you put them, those where you get that vine you put 'em in a hot bed. Interviewer: Oh. 853: Uh, the uh hot bed and you put 'em in and add sweet potatoes. Interviewer: Uh-huh. 853: And then first thing you know you'll have a vine shoot up all over there. Well you dig that vine out of there, pull it out and break it off and there's no roots to it. And all you gotta do is come along on a stick and dig a hole and put in there. Dig another one. Stick it out in there. And it'll take root and start growing. And then. It'll lap in rows, you plant 'em this far apart. Interviewer: Mm-hmm 853: And first thing you know they've leapt from both rows you know. Interviewer: Where like watermelons are. 853: Right, just exactly. Interviewer: Uh. Did you ever grow those little little hot things that they're red on the outside and white on the inside and you use them in salads? 853: Peppers? No not like a pepper, but they're more like a little root. Sort of like an onion but they're uh red on the outside. {NW} What, what do you call those things? I don't know. Interviewer: #1 Besides # 853: #2 I don't # Interviewer: Using them in salads you know? 853: Mm. I don't know what you're talking about. Interviewer: Alright, you said beans, what all kinds of beans did y'all, did y'all raise? 853: Oh gracious uh Used to not be very many kinds of beans, but they got all kinds now. You know, you get the string-less green pod. Interviewer: Yeah. 853: Used to, every bean, you had to string 'em on each side of the bean. Interviewer: Oh. 853: Break this end and then break that end and then Uh And if you cooked them, {X} string in it. Why, you've got strings and floating It'd cook off of that. But uh the string-less green pod, and then you get the uh Kentucky Wonder. They grow up on fences My dad let me used to plant 'em round the knot fence you know. And let 'em grow up on there. Or round the the back end of the all around the garden fence. You had to fence it off because my my family never would let the garden be close enough to the house to be unsightly. Interviewer: Yeah, yeah. 853: And we had a fence around it to keep the cattle out you know, the stock. And plant the beans up on there, Kentucky Wonder beans and every one of those round there. And they were that long. Interviewer: Six to eight inches? 853: Oh yes Interviewer: Six inches? 853: and then some. There's a yard bean now, did you ever see it? they're this long. Interviewer: {NS} No I haven't seen the 853: You never? Interviewer: Uh-huh. 853: No. Uh they're Interviewer: That's quite a bean. 853: That's where they get their name, now of course you know what a yard is thirty-six inches. Interviewer: Yeah. 853: But they call 'em yard beans because they are long and big. Interviewer: Oh. Almost as big as a yard. 853: Uh-huh and uh Huh? Interviewer: And a foot long or something 853: Right, at least. And then when they get they get real big around, they're kind of flattish. Interviewer: Yeah. Yeah 853: Get real big around. And if you get 'em after they get too hard to snap. to eat and shell 'em green shell beans, they are delightful. Interviewer: Uh-huh, uh-huh. 853: Real, real good. Interviewer: Uh What do you there was a big plant kind of bean that you don't eat the pod and 853: Butter beans. Interviewer: Did y'all grow those? 853: Oh yes. They have another one now, the little uh little teensy Baby Limas. Interviewer: Uh-huh. 853: And they're purple when you get 'em open and shell 'em. You have to shell 'em, you don't snap 'em. Interviewer: Yeah. 853: You shell 'em. Interviewer: What's the difference between shelling 'em and snapping 'em? Oh okay 853: You get the, you get the bean out while it's green. Interviewer: When you shell it. 853: Mm-hmm but it's mature. But not dry. Interviewer: What's the difference between a Lima bean and a butter bean? 853: Well the butter beans are great big ones. Interviewer: Uh-huh. 853: And the other ones, the Lima bean is a small bean. Little bitty bean. and an old Baby Li- oh Lima bean or butter bean is a great big ol' bean It's flat. Interviewer: Is the color different? 853: Yeah some of 'em are purple. Interviewer: Like the Lima beans? 853: Mm-hmm. Interviewer: Uh What did you, what did y'all use for greens? 853: Drink? Interviewer: For greens. 853: Oh well, we planted turnips in the fall. Interviewer: Uh-huh. 853: And you put them in a a you put 'em down and you put corn stalks up you know. Interviewer: Uh-huh. 853: And then pack dirt around there. And they keep all winter. Interviewer: Huh. 853: The turnips and Interviewer: Yeah. 853: Not the greens you use the greens while they are fresh. Interviewer: Yeah. 853: But the winter come on, you'd b- pull out or dig they call 'em the turnips, sometimes they would be If the ground dry, you'd have to grab it hard, kind of dig it out you know and get 'em out of there. And you put them in a mound mound 'em up and fix 'em. Interviewer: Okay, did you ever use anything for greens besides turnips? 853: Spinach. Interviewer: Um If you wanted to uh buy some uh cabbage, you say Please go to the store and get me three what? 853: Heads. Interviewer: Okay. 853: And you know that uh other things that we used for greens was collards. Interviewer: Oh 853: And they were a winter green. Interviewer: Huh. 853: They wasn't too good to eat or Well we ate 'em but then they were much better and they grew way up tall and big. Big leaf stuff you know. And you'd the spine up through there you just take 'em and strip it off. Up to about that far up in the end up here and then it was tender. Little bitty vein up through there. Interviewer: Uh-huh. 853: But this other would be nearly as big as your finger you know. From the time it grew on the stalk down here on the thing. And you'd pull it off and you'd just strip it down, you had to stray and pull it. Greens and it was collards. Interviewer: Uh-huh. 853: And you had a a little taste, kinda like cabbage. Interviewer: Oh. 853: Green cabbage. Interviewer: Did you cook that or did you eat it raw? 853: You cooked it. Yeah, you'd cook it. Interviewer: Let's see. 853: Put a big ol' slab of home cured meat in it. Interviewer: Yeah. Uh What do you call that kind of food that uh Oh you take big kernels of corn and you you uh you leach the outside cover off you know it's big ol' kernels of corn and you eat it that was and you eat it that way and it's corn only it's soft and you have that shiny cover up. Wait I think they soaked them in salt water something like that 853: C- corn? Interviewer: Uh-huh. Big big kernels of corn. 853: I dunno. Interviewer: Okay, uh What do you call the uh the food that the Chinese and the Japanese eat all the time? 853: Rice? Interviewer: Okay. Uh What do you call the kind of alcoholic beverage that people used to make out out in the backyard during 853: Depression. {NW} Interviewer: Not Depression, I mean uh During Prohibition. 853: Yeah, corn liquor. Interviewer: Okay. 853: A bootleg. Interviewer: Okay, ever hear it called anything else? 853: Huh? Interviewer: Anything else? Did you ever know anybody who made the stuff? 853: Oh yes. Interviewer: Was it, was it very strong stuff? 853: I never did taste it. But I could hear And I, we John and I we'd sit that porch And the Bledsoes lived cross over there. Good fine people and one of the girls got sick and I didn't know it. I knew she was sick but the doctor told them that they oughta make her some home brew. Her daddy. Well he had in the mountains of Tennessee {X} Which was, illegal. Interviewer: Yeah. 853: When he was young. And he made her some home brew And I didn't uh I didn't know it. Interviewer: Uh-huh. 853: We sitting out there on the porch one night and John and I talked and I grabbed his hand right quick, I said {NW} And one of the boys rolled the car And mr Bledsoe wouldn't let him, would let the boys drive the car Interviewer: Uh-huh. 853: Cause they'd stay out half the night. Interviewer: Uh-huh. 853: They'd just bought a new car. And the youngest one said well I'll tell you what I'm gonna do If you don't let me drive that car I'm gonna turn you in for making booze. {NW} Bootleg whiskey. {NW} Interviewer: Did he get to drive the car? 853: No. {NW} He told him, he said you do it and I'll strap all over this yard. Interviewer: Uh-huh. Really. {NW} Did you ever have any stuff that was that was thicker than syrup and darker than cheese on pancakes? 853: Sorghum. Sorghum syrup. Interviewer: Was that good? 853: Uh-huh. Did you ever eat it? Interviewer: No. 853: Well I tell you you oughta get some. Did you, do you ever cook syrup pie? Interviewer: No? 853: You don't make a syrup pie? Do you know how? Interviewer: No. {NW} 853: Well you know you can buy ready pie shells. Interviewer: Yeah. 853: Alright. Uh you can take uh you can take Uh the Syrup, sorghum syrup makes the best syrup pie. Now I make it out of, most people do now make it out of red Karo you know. But I mix half and half, I make half a cup of white Karo and a half a cup of red Karo and I like it better But if you get that old sorghum syrup and you combine and take four eggs and beat 'em real good, and put a cup of a three fourths cup of sugar and a cup of sorghum syrup and pour it in a unbaked shell and cook it 'til it's you can take a knife and stick in there and it'll come out clean it's solid. And it'll just cut out in a Real good you know. Interviewer: Sounds real good, I've never heard of such thing. 853: Uh, you might want to put uh nutmeg Interviewer: Uh-huh 853: Or I like vanilla better, a lot of vanilla flavoring and then cut a, while it's raw, before you cook it, cut a whole layer of butter round or margarine, round over it, cook in about a three fifty oven 'til it's good and brown the crust and it's you know, set Interviewer: That sounds good. 853: It's delightful. Interviewer: Mm. 853: And then you take that I'm telling you how to get fat. Interviewer: Yeah 853: Then you take that and either I don't like it as well, this, but you can always have it with ice cream. Interviewer: Uh-huh 853: Vanilla ice cream Or whipped cream Interviewer: Mm. 853: Or you can get that cool whip It's a good substitute Interviewer: Oh I love whipped cream 853: I do too. Interviewer: Real weakness for it 853: But you put that on top of that pecan pie. I mean, that syrup pie. I used to make thirty and forty a day. when our women's society I would sell fifteen, sixteen years old they had {X} in here and we had a uh met another girl ran this booth for the women's society in our church. Interviewer: Oh. 853: And I'd make thirty pies after I close up for that night and go home and make thirty, twenty-five pies Interviewer: Uh Is that syrup, I mean that, ye4ah that syrup in the syrup pie, is that what's put underneath in a pecan pie? 853: Yeah, exactly. It's made the same way Except you put pecans in it. Interviewer: Yeah 853: That's all. Interviewer: Uh When sugar wasn't prepackaged, but they just weighed it out the barrel when you wanted some you know, you'd say they sold it in 853: Pounds. Interviewer: Okay, and uh what about, what if it was crackers? You'd say it was sold it in 853: Bulk Interviewer: Uh You might say, this isn't imitation maple syrup this is 853: Pure maple. Interviewer: Okay, what's another word for pure, I mean the real thing, this is real maple syrup or this is what another word for real? 853: Real. Interviewer: Any other words for it? 853: No. Or pure maple or real maple. Maple syrup Interviewer: Uh What do you call that sweet kind of spread that you spread on toast? 853: Honey. Interviewer: Uh Well that you make by boiling peach, peaches or 853: Jelly. Interviewer: Okay. And uh on the table to season food with, you probably have some 853: Have what? Interviewer: On the table, to season food with, you probably have 853: Salt, pepper. Interviewer: Okay, uh If there was a bowl of fruit on the table, and there were some peaches and apples in it, and somebody offers you a peach, you might say oh no thank you, give me 853: An apple. Interviewer: Okay uh {NS} What do you call the inside part of a cherry, the part that you don't eat? 853: Pit. Interviewer: Okay. And the inside part of the peach. What do you call that? 853: Seed. Interviewer: Okay. And there are two kinds of peaches really, there's the kind that when you cut 'em they stick to the seed and then there's the kind that when you cut 'em they just kind of fall over. 853: What, the kernel is in inside of it oh freestone. Interviewer: Oh uh-huh. Those are the ones that fall away? 853: Uh-huh. Interviewer: What do you call the others that stick? 853: They're free- The others, there's a cling peach and a freestone peach. Interviewer: Mm-kay. Uh What do you call the part of the apple that you don't eat? 853: Core. Interviewer: Okay. And if you cut up apples, or peaches, into little pieces and let it dry out what do you call those little pieces of dried fruit? 853: Dried peaches. Interviewer: Okay uh 853: We used to make ours. Interviewer: You did? 853: #1 Put 'em up # Interviewer: #2 Made your # 853: up on the ceiling. The roof. Interviewer: Huh And just let 'em 853: Wonder why the birds didn't get 'em. Interviewer: I wonder. 853: I, I don't know. I, I'm telling you the truth though. Interviewer: You just put 'em with nothing on top of them? 853: Not a thing, cause they had the sun to dry 'em out you know. #1 Dry out that # Interviewer: #2 That sounds great! # 853: Dry out that moisture. Interviewer: You'd think you would have had a flock of birds on your house. 853: I, I told you nothing, my parents was awful particular. Interviewer: Yeah. 853: And if they'd ever got up there and found any bird droppings on that house, Interviewer: Gosh. 853: Then too bad. Interviewer: Yeah. 853: But I don't know why they didn't eat 'em up. I just don't really know. And what I don't understand is why the cats and and the birds and the possums and polecats and things didn't come in the house. You didn't close the doors at night. Interviewer: Oh really? 853: Of course not, not the summer. You just slept with the doors wide open, there was no screen. You slept with the windows cleared to the top with a stick under 'em. They had no weights in 'em to hold 'em up. Interviewer: Huh. 853: You had to have a stick. And we saved all of our worn out brooms cut them off to get the broom stick to prop 'em up. Interviewer: Huh. I wonder why you didn't have things just roosting in the house. 853: I don't know. Interviewer: Huh. 853: And you think the wasps would get in. Interviewer: Yeah. 853: Used to have a lot more wasps than you do today. Interviewer: Hmm. 853: I've seen, I've seen wasp nests that big. Interviewer: Foot across. 853: I'll tell ya I made a a show piece one time out of a big wasp nest and I took uh matches and it had a way it was growing onto the house had a knot on the bottom of it. And it made it tilt. And I put in every one of these places where there you know how they'll be, where a wasp would nest and it would come out, you know, be born, hatch. Put those matches down in there in that big thing and that was about our stove. And it was a pretty thing.