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Rh and interests, should all centre there, whatever be her sphere of life.

The food of the family, as well as their clothing, was almost wholly the produce of their own farm; they dealt but little with either grocer or butcher. In the spring, a calf was killed; in the fall, a sheep and a couple of hogs; once in a while, at other seasons, they got a piece of fresh meat from some neighbor who had killed a beef or a mutton. They rarely eat their poultry—the hens were kept chiefly for eggs, and their geese for feathers. The common piece of meat, day after day, was corned pork from their pork-barrel; they usually kept, also, some corned beef in brine, either from their own herd, or a piece procured by some bargain with a neighbor. The bread was made from their own wheat, and so were the hoe-cakes and griddle-cakes from the Indian meal and buckwheat of their growth. Butter and cheese from their dairy were on table at every meal, three times a day. Pies were eaten very frequently, either of apples, pumpkins, dried fruits, or coarse minced-meat; occasionally they had pie without any meat for their dinner; puddings were rare; Yankee farmers generally eating much more pastry than pudding. Mush and milk was a common dish. They ate but few eggs, reserving them for sale. Their vegetables were almost wholly potatoes, cabbage, and onions, with fresh corn and beans, when in season, and baked beans with pork in winter. Pickles were put on table at every meal. Their sugar and molasses was made from the maple, only keeping a little white sugar for company or sickness. They drank cider from their own orchard. The chief luxuries of the household were tea and coffee, both procured from the “stores,”