The Red Flannel Rag

“cracklins.” “Cracklins” were used later to make “cracklin’ bread. The lard was stored in

five-gallon tanks and kept in a cool cellar. It was used for cooking throughout the

winter. The next summer, whatever lard was left over was used to make lye soap.

Hilda stirring the lard kettle

A second pile of meat on the meat boards consisted of the lean trimmings from

the hams and shoulders and would be ground into sausage. When it was time to grind

the lean, the head butcher called my dad to come and season the meat. He sprinkled the

meat with salt, pepper, and sage then added his secret ingredient. Uncle Jim pushed his

arm into the tub of meat and stirred in the seasonings.

By now it is one- o’clock and time to eat dinner. The men go into the house in

shifts. Mom went out to the meat house and told Dad that dinner was ready. He

stopped curing the meat and walked to the head butcher, told him dinner was ready,

and they went to the table first. Dad sat at the head of the table with the butcher seated

to his right.

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