Tag: history
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...
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.
Help us identify Hazard A Guess? Item No. 1288
Item No. 1288 features a skinny, metal, pointy tip attached to a handle, kind of like an ice pick. Do you know what it is? Leave a comment on this post.
Smalley enjoys 99th year of independence
Judith Sutherland continues telling tales of Alexander Smalley in Eckley community near Jeromesville, Ohio, in 1875.
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.
Ohio’s worst natural disaster underscores the value of stormwater management
Stark SWCD stormwater inspector Todd Clark recalls the Flood of 1913 in Massillon, Ohio, and how it created awareness for stormwater management.
Alexander Smalley unimpressed with ‘Barnum’s traveling humbug’
Judith Sutherland continues to tell the tale of Alexander Smalley, a 19-century Ashland County, Ohio farmer.
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.
