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Danhouse, Carl W. / The life story of Carl W. Danhouse

Chapter two,   pp. 9-14 PDF (2.2 MB)

Page 9

The butchering of the hogs was a big event on our farm.
Father secured several men who were familiar with butchering
the hogs and cutting them up for hams, bacons, roasts and chops.
They had to have a big barrell to hold hot water to dunk a hog
in and platform to put the hog on to shave the hair off.
The throat had to be stuck and the blood caught in con-
tainers so "blutwurst" (blood sausage) could be made. Then
the hog would be cut up and the pieces taken to the kitchen
for mother and grandmother to take care of. They would have the
sausage machine and stuffer ready to put the meat through and
stuff it into the cleaned intestines for sausages. By the end
of the day the kitchen floor would be so greasy you could skate
on it.
They would make blood sausage, onion sausage, summer sausage
and head cheese. The brains would be fried for supper--it was
supposed to make us smarter if we ate them. The bacons, hams and
most of the sausages were smoked in our smoke house which father
built. The pork chops would be half fried and put in large crocks
and would be covered with lard to preserve them, and then stored
in the cellar.
For the long winter months our cellar would be filled with
potatoes, cabbages, carrots, onions, beans and other goodies.
Hanging from the rafters would be smoked hams, bacons and sausages.
In stone crocks would be pork chops (half fried) buried in lard
and of course sauerkraut. There was a cistern full of soft water
beneath the kitchen and a pump in the kitchen to pump the water up
from the cistern.
We always had a hundred pound sack of flour and also of
sugar on hand as mother baked all of our bread, coffee cakes,
doughnuts and cookies. We always had a cow so we would make our
own butter and cottage cheese. When our cow was dry we could buy
milk from a neighbor at five cents a quart. (Raw milk with no
cream taken out). On Sunday mornings mother would have buttermilk

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