The Jackson standard. [volume] (Jackson C.H., Ohio) 1847-1888, 1876-04-27
NOTES ON JACKSON COUNTY.
BY u. MACKLEY.

have stated that the pioneers oil TINS
county did not want for bread or meat,
especially the latter. They had an abun-
dance Of other wholesome provisions.
Cattle were easily raised, and the milk
and butter from cows running in the
woods, or range were of the very best
quality. Spring chickens, fresh eggs.
fresh fish, and then all kinds of vegeta-
bles grown from the virgin soil, made a
variety of provisions that would seem a
luxury at the present day.
In the early spring each family put in
the ground lettuce, cabbage, mustard,
cucumber and other seeds. Peas and
beans were raised in abundance, and all
through the spring, summer and fall,
fresh vegetables were abundant. The
winter was amply provided for. The
green beans were strung, and many
families would pickle c barrel of them.
A clean Basket would be filed with the
green beans, and then in a large kettle
filled with boiling water, and held for a
few minutes, then lifted out and the
beans emptied into barrel with one
head out. A handful of salt would be
sprinkled on them, and then another
basket of beans would be scalded and
poured in and salted. When the barrel
was nearly full, clean boards were laid
on the top Of the beans, water put in un-
til it covered the beans, a stone placed
upon the boards, and a clean cloth tied
over the top of the barrel. In few days
fermentation commenced, and the beans
were about as sour as crout, when used.
Boiled with bacon in the winter, they
were very good, wholesome food
Beans were also dried, by putting them
on heavy fax thread, with a needle, and
hanging them up to dry.
Pumpkins and squashes were raised in
large quantities. Pumpkins were pre-
served for winter use by covering them
with corn husks in the fodder house
They were also dried, by first chipping
off the rind with a sharp case knife, and
then cutting them into halves, scraping
out the seeds and inside, then cutting
them into rings. and putting them on
sticks, and hanging them near the fire,
or in the sunshine when the weather was
clear. The best quality of pumpkins
were dried. The next grade was used
for molasses and pumpkin butter. They
were cut into pieces and boiled until
quite soft, then squeezed out, and the
water strained and cleared, and when
boiled down made molasses nearly as
pure as the sorghum molasses OF the
present day. Before the water reached
the condition of molasses, it could be
used to make pumpkin butter. This was
done by taking large, sweet pumpkin
and peeling and cutting it into small
pieces, and boiling it in the sweet water
and thoroughly MASKING it, and stirring
it. Pumpkin butter, with nice fresh
butter and warm bread, was good food.
The third grade, or very small pump
kins, were fed to the milk COWS in win
ter
Cabbage was put up Cor winter use
much in the same way that farmers keep it
now, and crout was made nearly in the
same way that it is now made, only the
cabbage had to be cut by hand, with a
sharp knife. There were no patent crout
cutters in those days.
There was but little attention paid to
fruit culture for many years after the
first settlement Of the county. Wild
fruit was abundant. Plums, grapes, SER
vice berries, blackberries, haws, mulber-
ries, and "huckleberries, were very
plenty, and some one or more kinds
were in season from early in June until
frost. Then came persimmons, papaws,
etc. No canned fruits were known then.
Some kinds Of berries were dried, for
winter use. Nuts were gathered in large
quantities, for winter use, such as hazel
nuts, chestnuts, walnuts, hickory nuts,
etc.
Hominy was used in the winter by