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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

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