Martinsburg herald. [volume] (Martinsburg, W. Va.) 1881-1920, 1909-01-09
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.ULD III { iUsIhLl LII
A Cee sc Fe71t In the
Fe.a1e ...r1is l.lc .1ltai1s.
GONE WITH TIE W00DsMEN.

More, ard II Jcins In Oblivion the
Apple Gu. and caiitins Bee.
at isn't because there is no more
material IL the Blue mountain region
Of Pennsylvania 70 provide a turkey
eat that we have had the last Of those
famous festivities" said a former
dweller Of the district described, for
there are Still wild turkeys a-plenty.
THE turkey eat has gone out with
the passing Of the people whose homes,
traditions and manner of life made it
possible and with the occupation that
was once theirs.
in the days when the turkey eat
was tie great winter festivity in the
mountain districts between the Schuyl-
kill and the Juniata watersheds the
sparse population was chiefly Of rude
and rugged woodmen and their fami-
lies, many of them descendants of
pure Pennsylvania Dutch stock. Scores
Of them depended almost entirely on
their skill with gun and trap for their
food supply.
NC N~h1io VI iHGSc
were built of logs, the chinks between
VIII were filed In with clay. A
hggc stcne chimney rose at one end
&c the cabin outside, covering that en-
lie end while on the inside 1t opened
"a broad fireplace across that end
of tie room.
sThe cabin was banked all around
with earth, against which hemlock and
pine boughs were heaped. Sometimes
rows of cord wood were piled up al
most to the caves, the better to keep
out the cold. which Is always intense
during winter on those wind swept
hills.
'There was rarely cabin with more
than one room. The walls were dark
and smoky, and from rafter or beam
hung plentifully strips of jerked veni-
son and chunks of smoked bear meat,
along with hams and bacon from the
family pigs fattened in the woods and
almost as wild as the bear and the
deer. But the choicest and best be-
loved thing of the cabins larder was
the fat and well frozen wild turkey.
while the woodsman's cabin was al
ways prepared for a turkey eat, it
never knew when 1t was coming. A
turkey eat began with the making up
of party in neighboring village or
settlement. Taking along fiddler,
they would appear at this, that or the
other woodsman's cabin of wirser
evening, and the woodsman and his
family did the rest.
INSTANTLY the birch wood pail Of CT
der came forth. While the cabins
guests drank cider the host prepared
and spitted the turkey over the hick-
DRY Goals in the fireplace to roast for
the feast When it was ready for the
table it was placed before the guests
on big tin platter. Each one carved
for himself, the plates being squares
of birch bark.
1.-THE turkey eat was not complete.
though, without a liberal supply OF
'paan haas and head cheese, and with
it went the sweetest of rye bread and
butter Paan haas is strictly Penn
sylvania Dutch creation.
"It is made from the rich juices left
after boiling the ingredients for head
cheese, these being thickened to stiff
paste with buckwheat flour. This paste
is pressed in forms until cold and is
served in slices. 1t is dull blue in
color, very rich and very good.
after the feast the turkey eat was
rounded ont by night of jollity super
induced by the fiddle and maintained
by it in it's music for the old fashioned
cotillon figures and reels, which were
danced until the gray Of morning.
"But most of those old time woods
men have passed away, and ON those
who are still dwellers in the mountains
the game laws have forced a situation
that leaves them with their ancient oc-
cupation gone, and the hunt being no
longer source of maintenance its ira
ditions have departed with 1t. The
newer generation Of these people is OF
other tastes and associations, so while
the wild turkey is vet in proximity In
that Blue mountain region TO supply
the material for the festive turkey eat
the traditions and associations that
made it possible are no more, and 1t Is
gone, like the apple cut, the quilting
bee, the pig killing frolic and others OF
the old time rural pastimes that are
now but a memory New York Sun.