Before the deep freeze came out everything was canned or cured. Pork was cooked and packed in crocks with lard poured on top to seal it in. Hams were cured in salt and buried in the oats bin until they were needed. Grandpa never shot any of the beef or hogs he butchered. He would crack the steer in the head with the back side of a single bit axe. After it dropped he would cut it's throat. Hogs were held down and "stuck", then let up and walked to the scalding pot. By the time they got there they dropped dead from lack of blood. Farming wasn't for the squeamish in the old days.
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Today's Featured Article - A Lifetime of David Brown - by Samuel Kennedy. I was born in 1950 and reared on my family�s 100 acre farm. It was a fairly typical Northern Ireland farm where the main enterprise was dairying but some pigs, poultry and sheep were also kept. Potatoes were grown for sale and oats were grown to be used for cattle and horse feeding. Up to about 1958 the dairy cows were fed hay with some turnips and after that grass silage was the main winter feed. That same year was the last in which flax was grown on the farm. Flax provided the fibre which w
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