Greetings esteemed list!  (And pardon me if you read this elsewhere)
     I am curious if any of you have come across examples, descriptions, or
illustrations of knife blocks (hunks of wood with kerfs cut to allow storing
kitchen knifes vertically on a table or cupboard) that predate 1815?
     While I did a basic search for "antique knife block" via Google, the 1920s
was the best I could do there.  So know I'm figuring out where else to look.
     Thanks for your help.

Eric B.

I apologize for the cross post.  For anyone interested in colonial Dutch New
York history and culinary history, the press release below is for Peter Rose's
program at the Schenectady County Historical Society.  She will also be selling
and signing copies of her new book Food, Drink, and Celebrations of the Hudson
Valley Dutch. - "While the Dutch influence can still be seen in local
architecture and customs, it is food and drink that Peter Rose has made her
life's work. From beer to bread and cookies to coleslaw, Food, Drink and
Celebrations of the Hudson Valley Dutch is a comprehensive look at this
important early American influence, complete with recipes to try."



Press Release



Schenectady County Historical Society presents
Saint Nicholas: The Saint Who Became Santa



PROGRAM: Saint Nicholas: The Saint Who Became Santa

DATE: November 21st

TIME: Refreshments 1:30 p.m., Program 2:00 p.m.

CONTACT: Kathryn Weller, 518-374-0263, Schenectady County Historical Society



*RESERVATIONS RECOMMENDED! ! ! !*



Popular Speaker Peter Rose is Back!



The Schenectady County Historical Society will present a lecture by acclaimed
food historian Peter Rose on "Saint Nicholas: The Saint Who Became Santa".  Free
and open to the public, the event begins at 2:00 p.m. on Saturday afternoon
November 21st, at the Schenectady County Historical Society headquarters located
at 32 Washington Ave., Schenectady.  Ms. Rose's presentation will last about 45
minutes and will be followed with a question-and-answer session.  This event is
made possible through Speakers in the Humanities, a program of the New York
Council for the Humanities.



In this slide-lecture, food historian Peter G. Rose delves into the early
history of the life of the Saint; explains the various changes in his
veneration; and relates how he was brought to America by the Dutch in the
seventeenth century, and again, transformed in to Santa in the 19th century. The
talk encompasses such subjects as literature, religion, the fine arts, and Dutch
food ways to describe the extraordinary story of his generosity that had a
lasting impact on us all.



Ms. Rose has lectured on a variety of topics related to Dutch-American culinary
history at, among others: The Smithsonian Institute, the National Gallery of
Art, the Culinary Institute of America, New York University, and the New York
Historical Society, as well as many other historical societies and libraries in
New York State.  She has written a number of books focusing on Dutch and Hudson
River Valley foodways including "The Sensible Cook" which is a translation of
the seventeenth-century cookbook of the same name.  Ms. Rose has also curated
the celebrated exhibit "Matters of Taste" which looked at seventeenth-century
Dutch art and its use of food.



Since its launch in 1983, the Council's Speakers in the Humanities program has
linked distinguished scholars with diverse audiences through the presentation of
lectures on a broad range of topics.  All Speakers events are free and open to
the public.  Each year, hundreds of cultural institutions and community groups
take advantage of this program, which offers the very best in humanities
scholarship to thousands of citizens in every corner of New York State.  The New
York Council for the Humanities is a private, not-for-profit organization
working to ensure the presence of the humanities in the cultural life of New
York State.



Schenectady County Historical Society, 32 Washington Ave. Schenectady
518-374-026

Kathryn Weller
Curator
Schenectady County Historical Society
518-374-0263
www.schist.org

[Non-text portions of this message have been removed]

Members,
Please check the files before asking for recipes
or cooking information.

If you post a recipe or cooking tip, please put it in a file at the same time.
This will save new and old members from having to scan through the archives,
looking for them.

New and old members please go to the polls section and vote on any running
polls.

I remain,
Your Humble & Obed't Serv't

Lee "Hardluck" Humphrey

Greeting all,

I posted here last week about my firepit session of re-seasoning cast iron.  I
have a small kettle/cauldron (2-3 quart) that had part of the interior sprayed
with a high-temp (car engine type) paint, presumably to stop the spread of rust
and not intended for actual use.

Does anyone know of a safe way to remove this that will not leave traces of
toxic thinner or permanantly damage the iron of the pot?  I was able to remove
some of the paint while the iron was still warm with corse steel wool.  Can I
safely remove this stuff with a wire brush or a Dremmel brush?  I don't fancy
eating this stuff or adding it to any herbal salves etc. by acident.  Likewise,
any toxic thinner.

Any suggestions would be appreciated.
Thanks,
Elspeth McArran,
the Zholdak Kozaky
Kingdom of Meredies (sometimes)

Greetings,

I am usuallly a lurker here... but I bought a cheap set of cast iron. $36 for
three nesting fry pans and a 3 qrt pot with lid. People laughed... as some of
you are right now. I keep mine properly seasoned and oiled. It is some of the
best cookwear I own. Seasoning the metal is the key... cheap or not so cheap.

Good Cooking,
TOm


-----Original Message-----
From: onlaurelcreek <onlaurelcreek@...>
To: SavoryFare_Too@yahoogroups.com
Sent: Fri, Oct 23, 2009 10:34 am
Subject: [SavoryFare_Too] Burning off a pot/skillet.







Here in the Blue Ridge Mountains we do this when we have a brush pile to
burn. We just throw the pot/skillet up in the middle of the brush pile
and then dig it out when it has burnt down and cooled off. Re-seasoning
is where patience pays-off. I recently bought a pre-seasoned oven for
the first time. I would have been better off to have saved the extra
money I paid and done the seasoning myself. I was not happy with it at
all. Hope others have had better luck then me.

[Non-text portions of this message have been removed]







[Non-text portions of this message have been removed]

Here in the Blue Ridge Mountains we do this when we have a brush pile to
burn.  We just throw the pot/skillet up in the middle of the brush pile
and then dig it out when it has burnt down and cooled off.  Re-seasoning
is where patience pays-off.  I recently bought a pre-seasoned oven for
the first time.  I would have been better off to have saved the extra
money I paid and done the seasoning myself.  I was not happy with it at
all.  Hope others have had better luck then me.



[Non-text portions of this message have been removed]

After your initial firing and seasoning, I heartily recommend the sisal
scrubbers sold by sutlers to scour cast iron with salt--it will take off the
most stuck-on foods. Just rinse the salt and gunk out and wipe dry, reheat with
a wipe of oil and it's ready to go again.

Carolyn
http://18thccuisine.blogspot.com/
Listowner: FandIWomen yahoo.group

--- In SavoryFare_Too@yahoogroups.com, "perriscott" <DamePosintella@...> wrote:
>
> Hello all!
>
> I am new to this board but I just wanted to drop a note about all the fun I
had firing and re-seasoning the cast iron today.  My reenacting group and I have
an event this weekend and we had to clean and re-season the cast iron.  I
remember my grandmother talking about this, but this was the first time I had
ever actually done it using open flame.  There is something about burning off
the old grease and rust that had accumulated on stuff that hadn't been used in
ten years or more (flea-market finds) that is deeply satisfying-- even if the
wind is determined to blow the smoke directly at you no matter where you stand.
>
> Happy Cooking,
> Perri Scott
>

Hello all!

I am new to this board but I just wanted to drop a note about all the fun I had
firing and re-seasoning the cast iron today.  My reenacting group and I have an
event this weekend and we had to clean and re-season the cast iron.  I remember
my grandmother talking about this, but this was the first time I had ever
actually done it using open flame.  There is something about burning off the old
grease and rust that had accumulated on stuff that hadn't been used in ten years
or more (flea-market finds) that is deeply satisfying-- even if the wind is
determined to blow the smoke directly at you no matter where you stand.

Happy Cooking,
Perri Scott

Is anyone else out there using a Bottle Jack Rotisserie?  If so, I have a few
questions for you.

Members,
Please check the files before asking for recipes
or cooking information.

If you post a recipe or cooking tip, please put it in a file at the same time.
This will save new and old members from having to scan through the archives,
looking for them.

New and old members please go to the polls section and vote on any running
polls.

I remain,
Your Humble & Obed't Serv't

Lee "Hardluck" Humphrey

Does anyone have a recipe for persimmon pudding??
I know that it is a little early in the year, But some of you northern folks
might have ripe persimmons by the end of September.  When I lived in northern
Indiana, some people made persimmon pudding by the second week of October.  Down
here in lower Alabama, we are lucky to have ripe ones by the end of November.

Lee Humphrey
Notasulga, AL
1-334-257-1963

Greetings, Dan!

Yes, I do know about Fort Osage!  I haven't been out there yet, but I've got
their calendar of activities, and am planning to head out there some weekend
soon.  I don't think the branch Sibley family I married into are of the same
branch of the Sibleys that were associated with the fort, although it's possible
that there was a common ancestor in there somewhere.  (We joke that it would be
funny to move to Sibley, MO and say "Why yes...we're the Sibleys from Sibley.")

--- In SavoryFare_Too@yahoogroups.com, Dan Lambert <danlambert@...> wrote:
>
> You are in a good area there, Jill. You should go over to Fort Osage and
> meet up with the living history group over there. I know a number of
> them, and they are super people.
>
> I'm sure that you know about Fort Osage, and wonder if your family might
> have some connection to the fort in the past.
>
> Dan

You are in a good area there, Jill. You should go over to Fort Osage and
meet up with the living history group over there. I know a number of
them, and they are super people.

I'm sure that you know about Fort Osage, and wonder if your family might
have some connection to the fort in the past.

Dan

On Fri, 2009-07-24 at 02:41 +0000, Jill wrote:
>
> Greetings, all -- I thought I'd drop a quick note to the group now
> that I'm a new member.
>
> I got interested in hearth cooking after taking a class at a local
> historical site (Missouri Town 1855). I had also taken some fire pit
> cooking classes in the Society for Creative Anachronism, of which I
> have been a member for the past 30 years.
>
> I have since taught classes on hearth cooking using medieval recipes
> and my motley collection of cast iron and ceramic pots, pans and dutch
> ovens.
>
> I'm going to branch out soon into rendering lard and churning
> butter...more good stuff to cook with!
>
> Looking forward to being part of this group and learning more!
>
> Yours Sincerely,
>
> Jill
>
>
>
>
>

Greetings, all -- I thought I'd drop a quick note to the group now that I'm a
new member.

I got interested in hearth cooking after taking a class at a local historical
site (Missouri Town 1855).  I had also taken some fire pit cooking classes in
the Society for Creative Anachronism, of which I have been a member for the past
30 years.

I have since taught classes on hearth cooking using medieval recipes and my
motley collection of cast iron and ceramic pots, pans and dutch ovens.

I'm going to branch out soon into rendering lard and churning butter...more good
stuff to cook with!

Looking forward to being part of this group and learning more!

Yours Sincerely,

Jill

Members,
Please check the files before asking for recipes
or cooking information.

If you post a recipe or cooking tip, please put it in a file at the same time.
This will save new and old members from having to scan through the archives,
looking for them.

New and old members please go to the polls section and vote on any running
polls.

I remain,
Your Humble & Obed't Serv't

Lee "Hardluck" Humphrey

Members,
Please check the files before asking for recipes
or cooking information.

If you post a recipe or cooking tip, please put it in a file at the same time.
This will save new and old members from having to scan through the archives,
looking for them.

New and old members please go to the polls section and vote on any running
polls.

I remain,
Your Humble & Obed't Serv't

Lee "Hardluck" Humphrey

MAKING OF APPLE CIDER VINEGAR


Germans  produced Apple Cider by the barrel. This is the process that they used
to produce the four main types of apple juice products, hard cider, sweet cider,
apple cider vinegar & apple jack.

Hard cider was a man's drink & the stronger the better. The goal was to have at
least one barrel of strong drink to celebrate Christmas and new year's. The
other barrels were to get you thru a long cold winter. To have that first barrel
ready they usually started out with green (unripe) apples. The exact combos of
apple varieties would vary from farm to farm but most were not really edible
that went into that first barrel. They wanted the tart & bitter apples to give
the juice "character" & made up the lack of sweetness by adding sugar, brown
sugar or even molasses. It would usually be fairly warm even in the cider
cellar, when that first barrel would start to ferment. It had to be hard by
December!

For the regular cider they would wait until the apples were ripe but even then
they used the tart & bitter varieties. Northern Spy & Twenty Ounce were used for
their taste & good sugar content. That first barrel would ferment until the
alcohol content would kill off the yeast (somewhere around 16-18% alcohol as
strong as the strongest wine). That was hard cider..

Sweet cider was what they called the regular barrels as they were fermenting
along to becoming hard. They would draw off some & drink it with the natural
carbonation caused by the yeast fermenting. Sort of an apple beer type thing
suitable for women & even children. Of course eventually they would become hard
too. This was when the other two products would be made. For apple jack they
would pour off the hard cider into a smaller container & sit it out on the porch
to freeze. When you had the temperature just right the alcohol could be poured
off from the frozen cider.

  It would have the strength & kick of brandy.
Our people made their vinegar out of the residue left from the apple jack, but
it could be made from diluted hard cider as well. When you are fermenting with
yeast to produce alcohol you use pretty much a closed system & depended upon the
carbon dioxide which is heavier than air to keep the air away from your brew
becasue air will allow bacteria to grow turning your brew sour.

To make vinegar you do just the opposite you allow & encourage the brew & a
bacteria called acetobacter will grow & convert the alcohol to acetic acid, also
known as vinegar. To make vinegar you put your brew into open topped containers
covered with cheese cloth or other light fabric to keep out the fruit flies &
other varmints.

The 'mother' tends to float around at the top where there is the most air & at
least once a week you would stir the 'mother' & as much air as possible back
into the brew to help the process along. Sooner or later all the alcohol will be
converted to acid & the 'mother' would quit growing & tend to sink to the
bottom.

People learned some 'mothers' were better than others & they would be traded
back & forth like some people trade sour dough starters. The 'mothers' just need
a little alcohol & a supply of air so they were easy to keep alive until the
next time you needed to make vinegar. Usually you just decanted off the vinegar
leaving most of the 'mother' in the crock & added a fresh batch of hard cider.
The vinegar once made tends not to support growth of bacteria because it is so
acid. Just keep in a closed bottle to keep out mold & keep it out of the light
which tends to destroy the acid.

Members,
Please check the files before asking for recipes
or cooking information.

If you post a recipe or cooking tip, please put it in a file at the same time.
This will save new and old members from having to scan through the archives,
looking for them.

New and old members please go to the polls section and vote on any running
polls.

I remain,
Your Humble & Obed't Serv't

Lee "Hardluck" Humphrey

--- In SavoryFare_Too@yahoogroups.com, "Lee Humphrey"
<hardluckhumphrey@...> wrote:
>
>  It was also called "Ginger Tea". I recall a batch or two that were
> made with molasses instead of cane sugar. Some say honey could be
> used, but I don't claim any experience with that version. The taste
> with molasses is a bit different, but not at all inferior (the ginger
> is pretty potent). Basically, switchel is an early version
> of "Gatorade" -- best when drunk while the imbiber is drenched with
> perspiration caused by hard work in the heat.
>
>  Darrell



Hello,

I can attest to the honey version being very palatable and
thirstquenching.  My mother tells me that her mother-in-law also made
switchel by the gallon during the haying season her in Pennsylvania.

Tim Button

This a published ad for the Lee County Historical society in
Lochapoka, Alabama.  Lochapoka is located about 8 miles west of
Auburn on Alabama route 14.

Jerry and I usually cook, but due to some health issues he is
carrying the ball alone.

Second Saturday in February at the Museum

The winter months around a 19th Century Alabama homestead centered
around staying warm, taking care of the livestock, and eating what
vittles were available such as cornbread from last fall's corn
harvest, dried fruit and dried beans and salted meat.

The cool months were also the time of the year for
killing hogs and processing the pork into sausage and the fat into
lard.  On the Second Saturday in February, February 14, visitors to
the Lee County Historical Society Museum and grounds in Loachapoka
will have a chance to experience a bit of this past history.  There
won't be any hog killin'  but Jerry and Doris Melsheimer will
demonstrate making old fashioned stuffed sausage using hand-grinders
and stuffers.  We may render pork fat into lard in a kettle over
an open fire.  Jerry will also be cooking a hearty, winter meal on
the open hearth in the log cabin.

Blacksmiths will be busy creating knives and forging
other metal objects in the Blacksmith*s Shop.  Weather
permitting,gardeners will plant some heirloom fruit trees typical of
19th Century and early 20th Century Alabama farms.

All museums will be open to guests and the LCHS dulcimer
players will be practicing their skills during the day.  Come to
visit or get involved in the fun and fellowship of demonstrating how
things used to be done on an Alabama homestead 150+ years ago.

The cabin will be open at 8:00 am and the museum will be open from
10:00 am until 4:00 p.m. but most activities occur in the morning.

There is no fee to visit and participate in the Second Saturday
activities at the Lee County Historical Society Museum in Loachapoka.


Charles C. Mitchell, Ph.D.
Extension Agronomist-Soils & Professor
201 Funchess Hall
Auburn University, AL 36849
phone:  (334) 844-5489
email: mitchc1@...

Here is a post from the F&I list. It is posted by permission from
Darrell Martin.

Lee Humphrey

--- In FandIWAR@yahoogroups.com, Darrell Martin <darrellm@...> wrote:

Hi:

  Molasses was, as I understand it, a very common trade commodity in
colonial America. For example, the pre-Revolutionary War trade
triangle was, "molasses to rum to slaves" if I remember my history. I
would be willing to bet a small sum that it was commonly available to
Provincial troops on the frontier; shouldn't be hard to document.

  This brings up some memories. On the RootsWeb "Vermont" mailing
list, in 2000, I posted (edited):

  --------------------
  My mom and sister collected, edited, and published my grandmother's
papers in a book entitled, "The Way Mama Saw It". The subject is Ruth
Alice (Williams) Dutton, of the Dutton District in Springfield,
Vermont. Here is her recipe for switchel:

  SWITCHEL
  2 level tsp. ginger
  1/2 cup vinegar
  1/2 cup sugar
  Water, enough for 2 qts.

  Gallons of this thirst quencher were made every summer and put in
the milk tank to cool. I can testify that switchel is very satisfying
after a long tussel with the hay on a hot summer's day.
  ---------------------

  It was also called "Ginger Tea". I recall a batch or two that were
made with molasses instead of cane sugar. Some say honey could be
used, but I don't claim any experience with that version. The taste
with molasses is a bit different, but not at all inferior (the ginger
is pretty potent). Basically, switchel is an early version
of "Gatorade" -- best when drunk while the imbiber is drenched with
perspiration caused by hard work in the heat.

  Darrell


  Darrell A. Martin
  a native Vermonter in exile in Illinois

Members,
Please check the files before asking for recipes
or cooking information.

If you post a recipe or cooking tip, please put it in a file at the same time.
This will save new and old members from having to scan through the archives,
looking for them.

New and old members please go to the polls section and vote on any running
polls.

I remain,
Your Humble & Obed't Serv't

Lee "Hardluck" Humphrey

Greetings all,

Just made my first batch of switchel per the directions in "THE PACKET". It is
strong but quite good. I tried to water it down but I liked the stronger flavor.
I shared it with my master electrician today, who is a history nerd also, and he
ask for more.

BUTTTT..he asked "How period correct to the F & I in Maryland is this?"....
jerk.?

  I don't know. How availible was molasses, the main ingredient on the?maryland
fronteir? Any background besides what the packet offers??

WIKI says "Switchel originated in the Caribbean, and had become a popular summer
drink in the American Colonies in the late 1600s."

By the way, got the entire packet series for Christmas, hade most of it read
twice by dinner.... THANKS MR TULLY!!

Look out Maryland Forces... its switchel for everyone!!!! WOOO HOOO


Slainte Chugat
Pvt Thos McSherry


[Non-text portions of this message have been removed]

I don't know if you have gotten any answers to your questions about
vinegar as a ration.  Since I'm home today with a bad cold, I thought
I would do a little research.

I found at this site:
http://books.google.com/books?id=yppFRoXj11cC&pg=PA579&lpg=PA579&dq=historical+u\
se+vinegar+soldier+rations&source=web&ots=pKNo5KFTpb&sig=C1rO30wccPmt88us5zUBDFR\
jpSs&hl=en&sa=X&oi=book_result&resnum=3&ct=result#PPA579,M1

This book, A Sword in Arms, talks about Napolean and rations.  Amonst
those rations was vinegar.  Apparently vinegar was given as a ration
clear back in the time of the Romans.  It states in this book that it
was added to water to make it palatable.  It also acted as an
antiseptic for the water since it could kill germs.  It was also an
antiscorbutic.  Sources of Vitamin C weren't always easy to come by.
I'm sure it was also used as a condiment on meat, making it not only
taste better, but also, if a little far gone, safer to eat.  It states
that at the time of war, rum and vinegar would be hauled in casks on
wagons.  As to what each soldier stored his vinegar in I haven't found
that yet.

As to what type of vinegar, that probably depended on what was most
available to make the vinegar from.  People from Southern Europe would
be more prone to use wine vinegar.  Northern Europe and the British
Isles would use apple cider vinegar or malt vinegar.  I'l  continue
looking to see what I can find, but this is a good start!
Rebecca Hart

--- In SavoryFare_Too@yahoogroups.com, bufalodncr@... wrote:
>
>
> Greetings All,
>
> Pardon the cross post,?I keep reading about this and now I am trying
to find more info. I am looking for the type of vinegar( is there a
modern comparison?)?the military may have been issuing to its soldiers
in 1750's in Maryland and the British forces. Apparently they were
getting a ration a week? for?every 6 men. What would that have been
using it for and what was it stored in? Does anyone have a good
display of what a set of rations would look like. i know I will have
to find out exactly what Maryland provincials were getting to make it
proper to my portrayal. I am just trying to get ready for the season.
>
> Thanks for your help,
>
> Pvt Thos McSherry
> Cpt Jos Bealls Co.
> Maryland Prov Forces
>
>
> [Non-text portions of this message have been removed]
>

Greetings All,

Pardon the cross post,?I keep reading about this and now I am trying to find
more info. I am looking for the type of vinegar( is there a modern
comparison?)?the military may have been issuing to its soldiers in 1750's in
Maryland and the British forces. Apparently they were getting a ration a week?
for?every 6 men. What would that have been using it for and what was it stored
in? Does anyone have a good display of what a set of rations would look like. i
know I will have to find out exactly what Maryland provincials were getting to
make it proper to my portrayal. I am just trying to get ready for the season.

Thanks for your help,

Pvt Thos McSherry
Cpt Jos Bealls Co.
Maryland Prov Forces


[Non-text portions of this message have been removed]

MOLASSES CAKE

125 ml ( 1/2 cup) sugar
250 ml (1 cup) molasses
125 ml ( 1/2 cup) lard or butter
1 egg
625 ml (2 1/2 cups) flour
7 ml (1 1/2 tsp) baking soda
2 ml ( 1/2 tsp) salt
5 ml (1 tsp) cinnamon
2 ml ( 1/2 tsp) each ginger, ground cloves
250 ml (1 cup) boiling water

Preheat oven to 175 C (350F). Grease a 22cm x 22cm (9-inch) square
cake pan.

Sift together flour, baking soda, salt and spices. Mix sugar,
molasses,
oil and egg. Stir into dry ingredients, add boiling water and beat
until
well mixed. Pour into pan and bake for 20-25 minutes.

Serve spread with butter, gooseberry jam or a bit of apple sauce.

Members,
Please check the files before asking for recipes
or cooking information.

If you post a recipe or cooking tip, please put it in a file at the same time.
This will save new and old members from having to scan through the archives,
looking for them.

New and old members please go to the polls section and vote on any running
polls.

I remain,
Your Humble & Obed't Serv't

Lee "Hardluck" Humphrey

Dear List members,
This is remind you that Recipes cannot be copyrighted.
However, if you include background or other meteral with the recipe, from a
published source, you must cite the source and credit the author.

I hope that you are enjoying this group.  If you have any questions or comments,
you may email me directly at hardluckhumphrey@... and I will try and
answer or address your concernes.

Lee "Hardluck" Humphrey

Hello,

The few messages I have seen already have me very excited about this group.
I feel that eating and enjoying food together is very important. I am a 47
year old male  single parent of 2 girls who farms organically in central
Illinois and drives a school bus. I am interested in food from the ground
up. I have raised pastured poultry, a fancy way of saying hand raised
chickens. And I have also had free range hens making eggs, nothing better,
they actually have a wonderful flavor all of their own. Currently serving
time on the farm is my youngest daughter, a few cats, and myself. The
chickens had to go due to a job that I don't have any more, and high gas
prices.

My main reason of looking up your group is I love to have cook outs, but the
weather and a few other things here in central Illinois don't always
cooperate. I am dreaming, or planning, a screened in pavilion in the back
yard. With a large fireplace for cooking and relaxing. Room for grill, deep
fryer, stove, and refidgerator, maybe a sink. Enough room to entertain a
dozen or so friends. And it could double as a summer kitchen for canning,
etc. etc. Oh and for cleaning it all up a garden hose would do the trick.
Any good ideas on how to fit this all together? Or position it so the
fireplace isn't too hot in the summer but warm enough in the colder seasons?

Thanks for letting me into the group, I look forward to hearing your ideas.



Floyd Johnson

Shoal Creek Farm

Raymond Illinois





[Non-text portions of this message have been removed]

Lee,

Not sure if this of any historical significance but my?mom, who is the last
daughter named Mcsherry in her line, always made pork on New Years Day.
NOOOOOOOO chicken!!! She was/still is quite?adimeant about it. The reason.....
pigs root forward into the new year. Chickens scratch backwards... or so this
was the reason I was given.She is now almost 90 and still carries with her those
old wives tales and superstitions. I have carries along some of them myself.
When she calls on New Years morning, I always tell I am having a big omelet for
breakfast....hahaha. She warns me and then I have to concede that I am eating a
pop tart. Just one of the food traditions in my Irish household.

Hope everyone had a Merry Christmas and have a safe New Years eve and? wonderful
2009

Sincerely,
Tom


-----Original Message-----
From: Lee Humphrey <hardluckhumphrey@...>
To: SavoryFare_Too@yahoogroups.com
Sent: Sat, 27 Dec 2008 9:28 am
Subject: [SavoryFare_Too] New Year






The new year will soon be here and I am curious as to what foods are
eaten or what actions are taken to bring good luck for the new year.

My mother was raised in the southeastern part of the Ozark Plateau.
Her mother was Scots-Irish and her father was Cherokee-Scots. They
always ate Blackeyed Peas and smoked Hog Jowl. I have no idea why.

Sometimes the origin of a tradition is known and sometimes it is lost
in the mists of time. Many ethnic groups and many geographic areas
have unique traditions.

The Scots have a tradition called "First Foot" where the first person
stepping into their home must be treated in a special way in order to
insure prosperity in the new year.

What does your family do? What is done in your local?

Please share it with us. Some of us may have lost an ethnic
tradition and you may be able to educate them and allow them to
reinstitute it.

Lee Humphrey
Notasulga, AL
1-334-257-1963






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