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Archive for August, 2015|Monthly archive page

Story

In "The Way It Was", 2-William B. Garris 1879-1949, 3-Evelyn Floy Garris 1910-1997, 3-Howard Garris 1906-1990, 3-Jessie (J'Mae or Ditta) Garris 1914-2011, 3-Wilhelmina (Bee) Garris King 1918-2007, Bee Stories, FAMILY: BEE & BOB TOGETHER, FAMILY: BROTHER & SISTERS (BEE), FAMILY: PATERNAL LINE (BEE), POSTS BY LOCATION, STORIES on August 30, 2015 at 9:00 am

Off from the left of the store, there  were two large two story barns where grain , hay , cotton , etc. were stored..  One contained stables for the horses and mule and a shed for cows.  We would have 12 to 20 cows all the time.  They as well as the horses had names. Occasionally Daddy would give each one of us a calf that would be ours and we would raise that calf and when we sold it the money was ours.  We usually saved it back for college.  I guess this was like the 4-h club but we never heard of one of those .

— “The Way It Was,” Chapter One: “The House,” 1999

Photograph

In 1930s & Before, 3-Dorothy (Dot) Stack 1920-1984, 3-George William Stack 1925-, 3-Miriam Ellen Stack 1917-1997, 3-Wilhelmina (Bee) Garris King 1918-2007, FAMILY: BEE & BOB TOGETHER, FAMILY: MATERNAL LINE (BEE), PHOTOS BY DECADE, POSTS BY LOCATION, Round O, S.C. on August 30, 2015 at 8:57 am

bee garris and miriam, dot, george jr stack

bee garris and miriam, dot, george jr stack BACK

(Editor’s note: The back says “Bee in middle with Miriam, Dot & George Jr. Stack.” The Stack cousins lived in St. Matthews and were the children of Aunt Jess Dodd Stack, one of Minnie Anna Dodd Garris’ sisters. Bee / Momma / Grandma was always happy when they would come visit, so she could walk them through the woods and show them the cows and horses.)

Story

In "The Way It Was", 2-William B. Garris 1879-1949, 3-Addie Elizabeth (Addie) Kinsey 1906-1986, 3-Alma Geneva Kinsey 1911-, 3-Charity Blanche (Blanche) Kinsey 1908-1935, 3-Dorothy (Dot) Stack 1920-1984, 3-Edna Arline Kinsey 1913-, 3-Evelyn Floy Garris 1910-1997, 3-George William Stack 1925-, 3-Howard Garris 1906-1990, 3-James Carlton (Mike) Hill 1906-1955, 3-Jessie (J'Mae or Ditta) Garris 1914-2011, 3-Jessie Ray (Ray) Kinsey 1903-1942, 3-John David Stack 1927-2001, 3-Joseph Capers Hiott 1908-1939, 3-Joseph Harold (Harry) Hill 1911-1922, 3-Joseph Keeley (Joe) Dodd, 3-Miriam Ellen Stack 1917-1997, 3-Ruby Calvert 1924-, 3-Verlie Virginia Kinsey 1901-1951, 3-Wilhelmina (Bee) Garris King 1918-2007, 4-Boyd King Dimmock 1949-, Bee Stories, FAMILY: BEE & BOB TOGETHER, FAMILY: BROTHER & SISTERS (BEE), FAMILY: PATERNAL LINE (BEE), Jr. 1926-1984, POSTS BY LOCATION, Round O, STORIES on August 30, 2015 at 8:30 am

.I always had horses to ride if they weren’t working  and of course, they were working except Saturday afternoon and Sundays.  If I were to ride I had to bridle and saddle the horse myself.  I did some bare back riding too. If there were cousins to ride with me, I always saddled the horses for  them. There was Maude who  was a very gentle horse that Floy or Jessie would ride and another horse that I don’t remember her name. Floy made a comment one day in Boyd’s presence that we never rode Dot  because she was too wild.  Dot was the one that I always rode., a young and very spirited horse.   If you are going to ride a horse like this you have to take time to love that horse which I did and Dot loved me . .She was my friend.  A horse knows who is riding on  her back and Dot was very good to me.  Of course , Dot was getting. older when I was coming along.  She definitely  had a mind of her own.  When I went horseback riding with her , she rode very nicely when  you were going away form home.  When you turned around and started home, she wanted to run faster and faster all the way home.. I would bend way over  and stick right on her back.  When she got to the stable door, she would stop very abruptly.  If she had gone through the door she would have knocked me off and she knew that.  She was a beautiful buff colored horse and she died about the time I finished college  and I was very sad. Some black hired hands must have been  mean to Dot at some time.  She would not do anything for a black person.  If one would hitch her  to a plow she would lie down in the field and kick . Daddy or Howard could get her  to do anything that they wanted done.  You have to  feed a horse what  they are supposed to eat.  If they have any extra, they will eat until they are sick.  We used to have a mule also and a mule will only eat what he needs.  I always  begged for a pony of my own which I never had one but God has enriched my life by knowing Dot.

— “The Way It Was,” Chapter 3: “My Elementary Schooling,” 1999

Clipping

In "The Chester Cook Book", 2-Marion Reynolds King 1893-1958, SOURCES on August 28, 2015 at 6:13 am

chester cookbook cow ad

chester cookbook

(Editor’s note: This book was handed down to us by Uncle Sonny King and originally came from Marion Reynolds King, Bee / Momma / Grandma’s mother-in-law. Called “The Chester Cook Book,” it has no date but was published by the Ladies Aid of of the Baptist church in Chester, S.C., a town about an hour north of Columbia.)

Beef

In "The American Woman's Cookbook" 1939, SOURCES on August 28, 2015 at 6:11 am

(Editor’s note: This tip chart is from Bee / Mamma / Grandma’s most well-worn cookbook.)

Story

In "The Way It Was", 2-William B. Garris 1879-1949, 3-Wilhelmina (Bee) Garris King 1918-2007, Bee Stories, FAMILY: BEE & BOB TOGETHER, FAMILY: PATERNAL LINE (BEE), POSTS BY LOCATION, Round O, S.C., STORIES on August 28, 2015 at 6:09 am

We used to  belong to a ” Beef Club”. the members would take turns and on his Saturday, a farmer would butcher a cow , cut it up into pieces and  deliver it to all the other members of the club. They even had the pieces figured out so with rotation, each person would get the same breaks as to the better cuts of beef. This  was our way of having beef over the weekend  and every week with out any worry about no refrigeration.  When it was Daddy’s turn, Guess what? Back to the boiling pot in the back yard.  This pot was set in concrete with space for fire underneath with a chimney and a roof overhead. Other things like if we were lucky enough to get a deer , it was cleaned in that pot also.  I am sorry to report,  somebody has stolen that pot from the yard and it is no longer in our back yard. Maybe someone else is using it to it’s full capacity. When I think back I realize that pot was a center of activity , social life and enjoyment.

— “The Way It Was,” Chapter Two: “THE BIG ROUND POT OUT IN THE BACK YARD,” 1999

Story

In "The Way It Was", 2-Elizabeth (Bess) Dodd 1885-1980, 2-Jessie Hodges Dodd 1892-1992, 2-Lillie Luetta Dodd 1880-1955, 2-Minnie Anna (Sister) Dodd Garris 1874-1957, 2-William B. Garris 1879-1949, 3-Addie Elizabeth (Addie) Kinsey 1906-1986, 3-Alma Geneva Kinsey 1911-, 3-Charity Blanche (Blanche) Kinsey 1908-1935, 3-Dorothy (Dot) Stack 1920-1984, 3-Edna Arline Kinsey 1913-, 3-Evelyn Floy Garris 1910-1997, 3-George William Stack 1925-, 3-Howard Garris 1906-1990, 3-Jessie (J'Mae or Ditta) Garris 1914-2011, 3-Jessie Ray (Ray) Kinsey 1903-1942, 3-John David Stack 1927-2001, 3-Joseph Capers Hiott 1908-1939, 3-Miriam Ellen Stack 1917-1997, 3-Verlie Virginia Kinsey 1901-1951, 3-Wilhelmina (Bee) Garris King 1918-2007, Bee Stories, Charleston, S.C., FAMILY: BEE & BOB TOGETHER, FAMILY: BROTHER & SISTERS (BEE), FAMILY: MATERNAL LINE (BEE), FAMILY: PATERNAL LINE (BEE), POSTS BY LOCATION, Round O, S.C., St. Matthews, STORIES on August 23, 2015 at 9:25 am

E Hog Killings

On the very coldest day of  the whole year  hogs were killed because there was no refrigeration and you had to pick a cold time so that the meat would not spoil before you could start the curing process. Again our pot was used for scalding the hogs so the hair would come  off  the skin real easy. The pot would be filled with water, brought to a boil, roll  killed hogs in and roll them over and the hair came off very easy .  The hog killing were the most work of anything.  The small intestines had to be cleaned and scraped so all the inside was removed . These  were used to stuff the sausage which all had to be make, the meat ground up and spices added and then stuffing the intestines through a stuffer.  The large intestines were cleaned with some kind of special cornmeal scrub and stuffed with liver pudding which had to be made also.  What we called the fifth quarter which was composed of the head, liver, lungs, feet and all assorted parts were boiled together.  Out of this we would make liver pudding with rice, hog-head cheese and scrapple.

I liked very much  the sausage and liver pudding – I never cared much for the hog-head cheese and scrapple.  I liked a meal out of the fifth quarter  before anything was made.  the feet were delicious when cooked and  flavored with the rest;  but are not too good if cooled alone. Family and friends exchanged these things when they were fresh so you usually had fresh meat from some source all the winter.  Mamma not only sent to those around but she used to send some to Charleston to Aunt Bobbie and her girls as well as the folks in St. Matthews.  The sausage could be hung up and smoked  and air-dried which made it last longer.  Daddy had a smoke house where he hung up the meat , built a fire on  the ground inside the house and that smoked the meat and cured it so that it could be kept year round without any refrigeration.  Much salt was used as the meat was packed in salt.  In later  years , Daddy did what he called a “sugar cure” and that cut down on the amount of salt used.  All of it was good and I can still remember  the great country hams  and sides that were cooked in vegetables.  All Vegetables were cooked in meat in those days in the “Low Country” and eaten on top of rice with liquid from the vegetables.  Mamma used to ask of a morning. : ” What do you want on your rice today?”

All fat was fried out of any fat meat or fat back and it was called lard  This made the lard which was stored in ten gallon cans and this was the shortening  used for the entire year and some of it sold in the store.   The meat left was called “cracklings”.  You can still buy them in stores today and they are called “munches”.  You can also put them in cornbread and I think they are very good there.

— “The Way It Was,” Chapter Two: “THE BIG ROUND POT OUT IN THE BACK YARD,” 1999

Pork

In "The American Woman's Cookbook" 1939, SOURCES on August 23, 2015 at 9:24 am

pork american women's cookbook

(Editor’s note: This tip chart is from Bee / Mamma / Grandma’s most well-worn cookbook. Note that a tiny square has been cut out of this page, just above the sketch of Boston Style Butt. Wonder if Bobby, Boyd or Billy needed a picture of a piece of meat for a school project?)

Sausage

In 2-Marion Reynolds King 1893-1958, FAMILY: MATERNAL LINE (BOB) on August 23, 2015 at 9:18 am

sausage booklet

sausage booklet 2

sausage booklet 3

sausage booklet 5

sausage booklet 6

sausage booklet 7

sausage booklet 8

sausage booklet 9

(Editor’s note: This small pamphlet was tucked inside a cookbook handed down to us from Marion Reynolds King, the mother of Bob / Daddy / Granddaddy. While today’s story from Bee / Mamma / Grandma tells us about sausage made at home in Round O, this pamphlet was an advertisement for the Institute of American Meat Packers, based out of Chicago.

The pamphlet divides sausage into two main types — “domestic” or fresh sausage, and then “dry” sausage, which indicates a dried and/or smoked sausage “for the emergency shelf and the impromptu late supper, the children’s lunch-box or the automobile hamper.”

Of significant interest is the poem on page 2 titled “Sausage,” written in 1917 by Edgar A. Guest. Enlarge the photo and treat yourself to a dramatic reading; in case you can’t read the words, the first stanza says:

“You may brag about your breakfast foods you eat at break of day,
Your crisp, delightful shavings and your stack of last year’s hay,
Your toasted flakes of rye and corn that fairly swim in cream,
Or rave about a sawdust mash, an epicurean dream. 
But one of these appeals to me, though all of them I’ve tried —
The breakfast that liked the best was sausage mother fried.”)

Clipping

In SOURCES on August 19, 2015 at 7:00 am

karo indian ad 1955

(Editor’s note: Karo Corn Syrup was first introduced in 1903 by the Corn Products Refining Company of New York and Chicago. This was a significant moment in the development of corn byproducts, since for many years the only product corn manufacturers could sell from their corn crops outside of corn itself was cornstarch used for starching shirts in laundries.

Scientists first figured out how to produce dextrose (corn sugar) just after the Civil War, and the introduction of Karo and other corn syrups transformed America’s kitchens and cookbooks. By 1910, the first Karo Cook Book was introduced, and in the following decades, corn syrup popped up in an increasing number of recipes. Corn syrup was cheaper than sugar made from sugarcane, and it was available during wartime rationing. Find it in recipes for popcorn balls and Bee / Mamma / Grandma’s peanut brittle.)