It was a universal custom to set a dish of apples and a pitcher of cider before everyone who came to the house. Any departure from this would have been thought disrespectful. The sweet cider was generally boiled down into a syrup, and, with apples quartered and cooked in it, was equal to a preserve, and made splendid pies. It was called apple sauce, and found its way to the table thrice a day.
Then came the potatoes and roots, which had to be dug and brought to the cellar. It was not very nice work, particularly if the ground was damp and cold, to pick them out and throw them into the basket, but it had to be done, and I was compelled to do my share. One good thing about it was that it was never a long job. There was much more fun in gathering the pumpkins and corn into the barn. The corn was husked, generally at night, the bright golden ears finding their way into the old crib, from whence it was to come again to fatten the turkeys, the geese, and the ducks for Christmas. It was a very common thing to have husking bees. A few neighbours would be invited, the barn lit with candles.
Strung o'er the heaped-up harvest, from pitchforks in the mow,
Shone dimly down the lanterns on the pleasant scenes below;
The growing pile of husks behind, the golden ears before,
And laughing eyes, and busy hand, and brown cheeks glimmering o'er.
Half hidden in a quiet nook, serene of look and heart,
Talking their old times o'er, the old men sat apart;
While up and down the unhusked pile, or nestling in its shade,
At hide-and-seek, with laugh and shout, the happy children played.
—WHITTIER.
Amid jokes and laughter the husks and ears would fly, until the work was done, when all hands would repair to the house, and, after partaking of a hearty supper, leave for home in high spirits.
Then came hog-killing time, a very heavy and disagreeable task, but the farmer has many of these, and learns to take them pleasantly. My father, with two or three expert hands dressed for the occasion, would slaughter and dress ten or a dozen large hogs in the course of a day. There were other actors besides in the play. It would be curious, indeed, if all hands were not employed when work was going on. My part in the performance was to attend to the fire under the great kettle in which the hogs were scalded, and to keep the water boiling, varied at intervals by blowing up bladders with a quill for my own amusement. In the house the fat had to be looked to, and after being washed and tried (the term used for melting), was poured into dishes and set aside to cool and become lard, afterwards finding its way into cakes and piecrust. The out-door task does not end with the first day either, for the hogs have to be carried in and cut up; the large meat tubs, in which the family supplies are kept, have to be filled; the hams and shoulders to be nicely cut and cured, and the rest packed into barrels for sale.
Close on the heels of hog-killing came sausage-making, when meat had to be chopped and flavoured, and stuffed into cotton bags or prepared gut. Then the heads and feet had to be soaked and scraped over and over again, and when ready were boiled, the one being converted into head- cheese, the other into souse. All these matters, when conducted under the eye of a good housewife, contributed largely to the comfort and good living of the family. Who is there, with such an experience as mine, that receives these things at the hands of his city butcher and meets them on his table, who does not wish for the moment that he was a boy, and seated at his mother's board, that he might shake off the phantom canine and feline that rise on his plate, and call in one of mother's sausages.
As the fall crept on, the preparations for winter increased. The large roll of full cloth, which had been lately brought from the mill, was carried down, and father and I set out for a tailor, who took our measurements and cut our clothes, which we brought home, and some woman, or perhaps a wandering tailor, was employed to make them up. There was no discussion as to style, and if the fit did not happen to be perfect, there was no one to criticise either the material or the make, nor were there any arbitrary rules of fashion to be respected. We had new clothes, which were warm and comfortable. What more did we want? A cobbler, too, was brought in to make our boots. My father was quite an expert at shoemaking, but he had so many irons in the fire now that he could not do more than mend or make a light pair of shoes for mother at odd spells. The work then turned out by the sons of St. Crispin was not highly finished. It was coarse, but, what was of greater consequence, it was strong, and wore well. While all this was going on for the benefit of the male portion of the house, mother and the girls were busy turning the white flannels into shirts and drawers, and the plaid roll that came with it into dresses for themselves. As in the case of our clothes, there was no consulting of fashion-books, for a very good reason, perhaps—there was none to consult. No talk about Miss Brown or Miss Smith having her dress made this way or that; and I am sure they were far happier and contented than the girls of to-day, with all their show and glitter.
The roads at that time, more particularly in the fall, were almost impassable until frozen up. In the spring, until the frost was out of the ground, and they had settled and dried, they were no better. The bridges were rough, wooden affairs, covered with logs, usually flattened on one side with an axe. The swamps and marshes were made passable by laying down logs, of nearly equal size, close together in the worst places. These were known as corduroy roads, and were no pleasant highways to ride over for any distance, as all who have tried them know. But in the winter the frost and snow made good traveling everywhere, and hence the winter was the time for the farmer to do his teaming.