Death Valley in 49 | Page 3

of being made very warm in winter and the great piles of hard wood in the yard enough to last as fuel for a year, not only helped to clear the land, but kept us comfortable. Mother and the girls washed, carded, spun, and wove the wool from our own sheep into good strong cloth. Flax was also raised, and I remember how they pulled it, rotted it by spreading on the green meadow, then broke and dressed it, and then the women made linen cloth of various degrees of fineness, quality, and beauty. Thus, by the labor of both men and women, we were clothed. If an extra fine Sunday dress was desired, part of the yarn was colored and from this they managed to get up a very nice plaid goods for the purpose.
In clearing the land the hemlock bark was peeled and traded off at the tannery for leather, or used to pay for tanning and dressing the hide of an ox or cow which they managed to fat and kill about every year. Stores for the family were either made by a neighboring shoe-maker, or by a traveling one who went from house to house, making up a supply for the family--whipping the cat, they called it then. They paid him in something or other produced upon the farm, and no money was asked or expected.
Wood was one thing plenty, and the fireplace was made large enough to take in sticks four feet long or more, for the more they could burn the better, to get it out of the way. In an outhouse, also provided with a fireplace and chimney, they made shingles during the long winter evenings, the shavings making plenty of fire and light by which to work. The shingles sold for about a dollar a thousand. Just beside the fireplace in the house was a large brick oven where mother baked great loaves of bread, big pots of pork and beans, mince pies and loaf cake, a big turkey or a young pig on grand occasions. Many of the dishes used were of tin or pewter; the milk pans were of earthenware, but most things about the house in the line of furniture were of domestic manufacture.
The store bills were very light. A little tea for father and mother, a few spices and odd luxuries were about all, and they were paid for with surplus eggs. My father and my uncle had a sawmill, and in winter they hauled logs to it, and could sell timber for $8 per thousand feet.
The school was taught in winter by a man named Bowen, who managed forty scholars and considered sixteen dollars a month, boarding himself, was pretty fair pay. In summer some smart girl would teach the small scholars and board round among the families.
When the proper time came the property holder would send off to the collector an itemized list of all his property, and at another the taxes fell due. A farmer who would value his property at two thousand or three thousand dollars would find he had to pay about six or seven dollars. All the money in use then seemed to be silver, and not very much of that. The whole plan seemed to be to have every family and farm self-supporting as far as possible. I have heard of a note being given payable in a good cow to be delivered at a certain time, say October 1, and on that day it would pass from house to house in payment of a debt, and at night only the last man in the list would have a cow more than his neighbor. Yet those were the days of real independence, after all. Every man worked hard from early youth to a good old age. There were no millionaires, no tramps, and the poorhouse had only a few inmates.
I have very pleasant recollections of the neighborhood cider mill. There were two rollers formed of logs carefully rounded and four or five feet long, set closely together in an upright position in a rough frame, a long crooked sweep coming from one of them to which a horse was hitched and pulled it round and round, One roller had mortices in it, and projecting wooden teeth on the other fitted into these, so that, as they both slowly turned together, the apples were crushed, A huge box of coarse slats, notched and locked together at the corners, held a vast pile of the crushed apples while clean rye straw was added to strain the flowing juice and keep the cheese from spreading too much; then the ponderous screw and streams of delicious cider. Sucking cider through a long rye straw inserted in the bung-hole of a barrel was just the best