Can anyone tell me how the rules for selling meat that you raised and slaughtered yourself were during WWII? My grandfather told me that my great grandfather raised, slaughtered, and sold a lot of pork during that time period and our approx. 24x24 smokehouse is full of whittled hooks in the rafters, so I'm sure he also cured a lot of meat for his own family and tenants. He had fences along all of his property lines and let the hogs run in several hundred acres of woods in the floodplain of the Cape Fear River and fed them in certain places so they could be caught. They foraged for a lot of what they ate, so I don't know if they would have been top-notch hogs by today's standards but the investment was low and the demand was high. My grandfather died young when I was a teenager and he said that large trucks came a long way to buy meat and that they slaughtered a lot of hogs, but I never got a clear idea of the legalities of the time from him. There are still some ration books left at my grandmother's house, along with a large sack of well worn but sharp knives that were used to slaughter hogs when you could still legally sell pork in NC that was killed on the farm. I can't imagine how people would react now if we were faced with another national emergency that required effort from everyone and extreme sacrifice from so many.
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Today's Featured Article - Tuning-Up Your Tractor: Secondary Ignition Wires and Distributor - by Curtis Von Fange. In our last episode we spent the entire day checking out the spark plugs. Is that efficency? Actually, it took more time to explain than it really did to do the inspection. At any rate we decided that a compression test was in order so we could verify the internal engine status. That way we wouldn't buy any tune up parts until we were sure that the engine was in reasonable mechanical condition. Our tests showed a fictional compression reading of 85, 80, 82 and 86 psi. That is well within a
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