Beacon Sept 2022

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By Jack Zoller beaconsports @live.com Page 10A THE BEACON September 2022 By Melanie Alexander You will be reading this By column close Maxine to the start of another school Klump year- a time filled with dreams of special events and busy Community projects. Correspondent This time of year also seems to bring requests for baked maxineklump.thebeacon@yahoo.com goods and sweet treats for community and school events. Both the recipes this month are reinterpretations of fall favorites, and both take advantage of shortcuts for busy schedules. Apple Crisp is a dessert that has always been a favorite in the Alexander household. My husband, Lee, found this recipe many years ago that speeds the prep time by using the microwave instead of the oven. I haven’t yet found a shortcut for the preparation of the apples, but you’ll save a lot of time in the cooking/baking of those apples. Microwave Apple Crisp Fruit Layer: 6 cups of thinly sliced cooking apples that have skin removed 1 tablespoon lemon juice (keeps apples from turning brown) ¼ cup sugar ½ teaspoon ground cinnamon 2-3 tablespoons flour Mix apples and lemon juice then mix in the remaining ingredients Topping: 1 cup flour 1 cup quick cooking oatmeal (microwave oatmeal mix can be substituted if necessary) ½ cup firmly packed brown sugar ½ cup butter or margarine, softened Combine dry ingredients and then cut in the butter to make coarse crumbs. Place apple mixture in an 8x8x2-inch ungreased glass baking dish. Sprinkle topping over apple mixture. Cook on full power for 12 minutes turning the dish 90° halfway through cooking. Great topped with whipped cream or vanilla ice cream. Pumpkin cake is one of my “stand-by” recipes for the fall and winter months. Traditionally, the cake was baked in a tube or Bundt pan but it works very well in a 9x13-inch baking pan to save the worry about part of the cake remaining in the pan. I’ll provide directions for baking in each type of pan. This is one of those recipes that “live on” since a friend from church shared it more than 50 years ago. Pumpkin Cake 1 package spice cake mix 1 cup canned pumpkin ½ cup salad oil 1 package instant vanilla or lemon pudding mix (4 oz.) 3 eggs 1 teaspoon ground cinnamon ½ cup water Grease and flour the baking pan. Combine all ingredients and mix according to directions on the box of cake mix. Pour batter into the baking pan. Bake at 350°. Bundt or tube pan will require about 40-45 minutes. The oblong 9x13-inch pan will need to bake for about 35-40 minutes. Remove from the oven when a toothpick inserted into the cake comes out clean. If using a tube pan, allow the cake to cool for 10-15 minutes, and then turn it out on a wire rack to cool. This cake is good served at room temperature but even tastier when served slightly warm and topped with whipped cream or ice cream. Recycling Efforts Expanding In Dearborn County By Stefanie Hoffmeier The mission of the Dearborn County Recycling Center (DCRC) is to foster a sense of responsibility and inspire action by residents to reduce solid waste. Our programs create awareness about reduction, reuse, and recycling. Municipalities who choose to begin or improve curbside recycling help to support the DCRC mission. Even if residents choose curbside service from companies or local cities offer pick-up, jobs will not be lost at the Recycling Center. Curbside recycling is a WIN for the community. Recycling efforts in Dearborn County have received a boost in the past few months as curbside recycling services are now available for residents of Miller Township who receive trash pick-up service. The cost is only $4 more per month for bi-weekly recycling service. Those who choose not to get curbside service can still use DCRC drop-off locations located throughout the county. The City of Lawrenceburg recently announced the rollout of their updated recycling program for residents. It is sponsored by the City of Lawrenceburg with funding in part from The Recycling Partnership, a nonprofit organization utilizing public-private partnerships to transform recycling across America. Lawrenceburg was selected to receive a grant for recycling cans and community outreach. The $25,600 grant from The Recycling Partnership helped pay for new carts and includes funding for education about the new collection process. Residents will no longer have to sort, bend, or lift the new green recycling cans that have wheels for easy maneuvering and a lid to keep things tidy. For those residents in Dearborn County who use the DCRC trailers to recycle, new cardboard-only containers will be arriving in the fall. Besides general recyclables like cardboard and plastic bottles, the DCRC also accepts other items in their Drive-Thru. Even if your community has curbside service, many items like lithium batteries and electronics are not accepted in the curbside containers. Visit DearbornCounty Recycles.com for information about items that can be recycled in Dearborn County. Every First Sunday May - October Indiana’s Largest “Antiques & Vintage-Only” Market Sunday, September 4, 2022 Upcoming Show: Sunday, October 2, 2022 Lawrenceburg, Indiana Fairgrounds - US 50 1 mile west of Exit 16,I-275 (Cincinnati Beltway) Admission: $4.00 • 7am - 3pm ET Rain or Shine (Earlybirds at 6am) LawrenceburgAntiqueShow.com General and Dealer Inquiries: 513-702-2680 M DEAR ARIE By Marie Segale marie@goBEACONnews.com Dear Marie, We have all been through a great ordeal for the past twoplus years. These unusual, out-of-the-ordinary, and in some cases extreme, circumstances have affected people emotionally, physically, and psychologically. We have been forced to comply with these strange new circumstances. Even going to the store is not the same as selections are greatly reduced. Some products have simply not been replenished. Empty storefronts have certainly increased. We have also suffered losses of some kind. For some, they have lost their income; for many, their health or the health of a loved one has suffered. In the extreme, we have lost a friend, a relative, or a spouse. The world feels crazy and it is never going to be normal. Marie, how can I hope to be more in control of my circumstances? Sophie in Dillsboro Dear Sophie, You are spot-on. We are all feeling the effects of the past two plus years and are all looking for ways to regain control of our lives. If we look at how our grandparents and great-grandparents lived, we find a few ideas that serve as more than tasks but also provide therapeutic benefits. Some people have decided to supplement their food needs by planting vegetable gardens. It is a great way to feel you are providing for your own sustenance. You don’t need a large yard and can start with pots on your patio. Call it a COVID Victory Garden. We can all start cooking from scratch if we aren’t already. And we can share the bond of teaching our young people to cook. Knowing how to cook teaches us to use what we have on hand to create something to eat. Knowing how to sew and teaching others how to sew provides a basic life skill that can always be relied upon. Grandma made clothes by looking them over in the store and going home to make the same. Not only do these basic life skills give us control over our lives, but sharing them is the best gift we can pass on to the next generation. Have a pressing issue? Contact Marie@goBEACON news.com Find Your Fun in Ripley County Get it All at www.goBEACONnews.com July through October Batesville Umbrella Sky 121 Shopping Village, Batesville September 9-10 Oktoberfest, Batesville September 10-18 NMLRA National Championship Shoot & Friendship Flea Markets, Friendship September 17 Osgood Bricktoberfest, Osgood September 21-25 Versailles Pumpkin Show, Versailles September 23-25 Hassmer Fest, Versailles State Park - Mountain Bike Festival September 24-25 Batesville Kiwanis Apple Festival, Batesville September 24 - October 30 (Sat. & Sun. Only) Vogt Farm Pumpkin Festival, Batesville September 30 - October 1 Ertel Cellars Wine Festival, Batesville October 1 Annual Fiesta Hispana, Liberty Park - Batesville For more information: 220 E US 50, Versailles, IN • 812-689-7431 ripleycountytourism.com Facebook.com/RipleyCountyTourism/
There was a lot of work on the farm. I used to take corn, when it had been shelled, to the mill to be ground into corn meal. I had to go four miles and I would have to start early to get home in time for dinner. Whoever came first got his corn ground first. When we got to raising wheat I would take it on September 2022 THE BEACON Page 11A the horse to the mill, one sack in front and one in the back of me. The following is an excerpt of a book written in 1930 by a lifetime resident of Ripley County, Yorkville, and Manchester. The BEACON is honored to share a chapter of the book each month thanks to Mary Randell’s descendants. By Mary M. Greiner Randell Chapter 2- Pioneer Farming There was a lot of work on the farm. I used to take corn, when it had been shelled, to Author Mary Randell the mill to be ground into corn meal. I had to go four miles and I would have to start early to get home in time for dinner. Whoever came first got his corn ground first. When we got to raising wheat I would take it on the horse to the mill, one sack in front and one in the back of me. You may wonder how they threshed the wheat. The men put some boards down in the yard or in the barn and threshed the wheat with flails. A flail was a round piece of wood about a foot and a half long. It had a long handle like a hoe handle, then a leather strap or a slippery elm strip tied to this handle and a hole put through the little log. The log was about as big around as a pint cup. This made a threshing flail. This was used before we had threshing machines. The first threshing machines were run by horse power. One time my mother and I THE STORY OF MY LIFE Chapter Two You may wonder how they threshed the wheat. The men put some boards down in the yard or in the barn and threshed the wheat with flails. A flail was a round piece of wood about a foot and a half long. It had a long handle like a how handle, then a leather strap or a slippery elm strip tied to this handle and hole put through the little log. The log was about as big around as a pint cup. This made a threshing flail. This was used before we had threshing machines. The first threshing machines were run by horse power. went to the store with a basket full of eggs. I think it held a peck. When we got there, the man offered us five cents a dozen, so Mother told him she couldn’t take less than seven cents for them. Then he gave her seven cents. While we were there Mother bought a butter plate for five cents, and on that butter plate was a picture of an ox team hauling in hay. One man on the load and another driving them. Farming was slow in those days. Mother kept this plate until she was ninety years old, then she gave it to me and told me to keep it as long as she had. The hogs ran wild in those days. If anyone wanted one for meat he shot it with a gun, or if he had no gun he caught it with the dogs and killed it with a butcher knife. Then it was pulled home. The hogs lived on acorns and beech nuts. They had long noses, and how they could root up the ground- so much better than hogs nowadays with their short noses. Much time was spent by the men clearing the land. Now, I expect you who read this book will wonder what we did with the trees. Well, they were cut down and the limbs were cut off and piled up and burned so there would be room to saw the trees up into long logs and pile them together with ox teams. Then they were rolled on top of each other and burned. Loggers always had a good appetite. The men were fed eggs and bread and coffee which was made of rye browned and then ground or pounded in an iron dish. This was served with milk instead of cream. This was the dinner and it was taken into the woods. Eggs were cheaper then than meat and potatoes, and more plentiful, because there was not enough ground cleared off to raise enough potatoes to feed them and not enough corn to fatten swine. You may wonder what the chickens got to eat. They got their living out of the woods before it was cleared off. There were beech nuts and all kinds of bugs, but if we left the house we had to shut them up so the hawks and foxes wouldn’t get them while we were gone. One of the neighbors used to raise hops. When they were ready to be picked the neighbor’s children would be hired to pick them off the poles. The man that owned the hops would pull the poles out of the ground with the hops cut off next to the ground. They tacked sacks on a frame and would lay the poles as near to the frame as possible. The frame held a bushel of hops each and when one was full the men came and emptied it into sacks that held ten bushels each. Hops are very light in weight. We children got two cents a bushel and our dinner for working the whole day. I don’t think I have told you how they made torches. First they would cut a little hickory tree down. Then they would cut off pieces as long as your arm. They would split these real fine and dry them and tie them together with slippery elm bark at one end. The other end they would light. They carried a bucket with a little water in it so they wouldn’t set the woods on fire. By and by some man studied out a plan to make a lantern. He cut hickory strips and cut some grooves in them, fitted four little window lights into the grooves. Then he made hinges for the door out of little strips of leather. The handle was also made out of leather and the bottom was made of wood. There was a hole in the center for a candle and an air hole at the top with a piece of leather over it so the rain would not come in. This lantern was taken to the tinsmith and he made a lantern out of tin and put iron hinges on the doors. I think the man who made the lantern ought to have been paid for his invention, don’t you? When my mother and my father had enough ground cleared to raise wheat and corn and potatoes and a plot of garden vegetables, they began to raise flax. This was sown in the spring and when it got ripe it was threshed. Then it was put into water for about a week. When it was perfectly dry again it was placed on a wooden frame, or stand with a groove in it, where it was beaten until the stem or stalk was all gone leaving only the fiber. Then it was pulled through two wire brushes which left it soft and fine, ready to be spun. When my mother had it spun, she sent it to the weavers and had it made into towels, table cloths, or straw ticks (cases to be filled with straw, used instead of mattresses.) My parents bought a white sheep and a brown sheep. When these were sheared, One time my mother and I went to the store with a basket full of eggs. machines. I think it held a peck. When we got there, the man offered us five cents a dozen, so Mother told him she couldn’t take less than seven cents for them. Then he gave her seven cents. While we were there Mother bought a butter plate for five cents, and on that butter plate was a picture of an ox team hauling in hay. One man on the load and another driving them. Farming was slow in those days. Mother kept this plate until she was ninety years old, then she gave it to me and told me to keep it as long as she had. 3 A threshing flail used before the invention of threshing the burs were picked out of the fleece and the wool was washed. Then we children had to pull it apart and make it ready to be spun. Then Mother would mix the white wool with the black by twisting it on the spinning wheel. Now it was ready to be knit into stockings. She would sit up at night and knit stockings for the family. On our first farm we had an immense rock as large as the dining room table and when we moved to the house we children used to play on it. We found all kinds of Indian stones around it and I think they must have a regular camp there. It seemed that there had been a lot of pounding done on this rock. It was more like a boulder. Pa dug down six feet and didn’t get to the bottom of it. He always had to plow around it or plow over it. I have a stone now from there as nice as any in the National Museum in Washington. The hogs ran wild in those days. If anyone wanted one for meat he shot it with a gun, or if he had no gun he caught it with the dogs and killed it with a butcher knife. Then it was pulled home. The hogs lived on acorns and beech nuts. They had long noses, and how they could root up the ground- so much better than hogs nowadays with their short noses. Much time was spent by the men in clearing the land. Now, I expect you who read this book will wonder what we did with the trees. Well, they were cut down and the limbs cut off and piled up and burned so there would be room to saw the trees up into long logs and pile them together with ox teams. Then they were rolled on top of each other and burned. Loggers always had a good appetite. The men were fed eggs and bread and coffee which was made of rye browned and then ground or pounded in an iron dish. This was served with milk instead of cream. This was the dinner and it was taken into the woods. Eggs were cheaper then than meat and potatoes, and more plentiful, because there was not enough ground cleared off to raise enough potatoes to feed them and not enough corn to fatten swine. You may wonder what the chickens got to eat. They got their living out of the woods before it was cleared off. There were beech nuts and all kinds of bugs, but if we left the house we had to shut them up so the hawks and foxes wouldn’t get them while we were gone. Look for more chapters of The Story of My Life in the upcoming edition of The BEACON. A HANDS-ON CAREER with ENDLESS POSSIBILITIES –Top-notch, affordable education through the bachelor’s degree in Land Surveying is available at Cincinnati State’s Clifton campus. –Earn your Associate and Bachelor’s degree at Cincinnati State. –Gain experience using state of the art field equipment and computer software in the classroom and during your paid co-op semesters. –Graduates are eligible to take the NCEES FS exam and NSPS CST certification exams. –Starting annual salaries of $35,000 to $55,000 or higher with employers in the tri-state and throughout the United States. –Indiana and Kentucky students may qualify for Ohio in-state tuition. –Scholarships available. Veterans and transfer students welcome. FOR MORE INFORMATION, CONTACT: Carol Morman PS, PE - Land Surveying Program Chair 513-569-1743 carol.morman@cincinnatistate.edu CLIFTON CAMPUS: 3520 Central Parkway, Cincinnati, Ohio 45223 SHOP LOCAL and tell our advertisers you saw them in The BEACON!
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