On the frontier, tallow candles were expensive to make and used sparingly
History writer Paul Locher delves into the expense of making tallow candles on the frontiers of Ohio Country in the 1800s.
Butchering provided the fuel needed for frontier lighting
After butchering on the frontier, the oiliest, slimiest fat taken from the animal was carefully set aside and preserved for lighting purposes.
Lard, scrapple and cracklins complete the butchering job
Paul Locher pens a column about how early Ohio and Pennsylvania settlers would have produced lard, scrapple and cracklins to complete butchering a hog.
Where all that good meat comes from … as if you really wanted to...
Paul Locher trakes readers to the early 1800s in Ohio Country, explaining how pioneers butchered hog carcasses and made sausage and what tools they used.
From scalding trough to gambrels, butchering was a gruesome task
Paul Locher describes the beginning stages of butchering a hog on the frontiers of Ohio Country in the early 1800s.
Butchering was first big event of winter season
Paul Locher describes the process of butchering hogs on the frontiers of Ohio Country in the early 1800s.
Of schnitz and rye straw
Paul Locher outlines the use of rye straw to make baskets and store dried apple slices, schnitz, at homesteads in the early 1800s in Ohio Country.
How do you make apple butter? It depends who you ask
Paul Locher recounts the process for making apple butter in Ohio Country in the early 1800s.
With apple butter parties, play preceded the work
Paul Locher offers a look inside the affairs of an apple butter party in Ohio Country in the early 1800s.
Making apple butter involved plenty of labor in preparation
Apple butter is forever linked with the German communities of the southeast Pennsylvania region, who brought the tradition with them when they crossed the mountains into the Ohio territory.
