Annals of our ancestors; one hundred and fifty years of history in the ...

84
ANNALS OF OUR ANCESTORS
in grandfather's bedroom and place her fingers in her ears
every time one of the executions took place. I was less
sensitive and tender-hearted; and besides I was mother's
assistant, and a big dinner had to be prepared and served
in the best room, for this was an important season. Little
sister had ever a tender spot in her heart for animals as well
as folks.
Our people would have ten or fifteen head of hogs to kill;
hence the early start, as they wanted to get all the porkers
dressed and hung so they would be ready to take in at night.
The day following the slaughter the great pile of clean meat was
cut up; that is, what we reserved for our own use — the rest
was taken dressed and whole into the Cincinnati market.
When the meat was cut it was salted; the fine hams and shoulders
were placed in salt ready to smoke a month hence, while
side meat was salted and packed in a hogshead in the shed —
for years this hogshead was never known to be empty. The
lard was tried out and strained into big iron pots and kettles
for summer use, some hundred pounds or more. I used to
stand out by the big kettle and stir the boiling fat; I like to
recall that, child as I was, I never let the lard burn, though I
had often to pull a part of the fire out from under the kettle
to keep it from doing so.
Next the sausage was made. I can remember when we
had no special grinders for this, but the sausage was all cut on
a hard wood block with a broadax or hatchet. This was
Joe's and my job. The nicely seasoned sausage was packed
in muslin bags and hung.up; heads were made into head cheese
and the feet were cleaned and pickled. Our mother knew
how to make it all good and savory, but oh, the hard work for
women that slaughter time brought! Mother usually had to
have a woman to help her for the day, and this helper would
go home at night well laden with spareribs, backbones, and
such pieces. What heaps of doughnuts were made, and mince
pies, too, when slaughter day was past; it was our annual
feasting time.
A far-away incident of this season was recalled but a few
years ago by my brother Joseph and me as we sat one day to-