Subject: Re: MtMan-List: Buying A Hawk (was Capitulation)
I believe that H&B forge gaurantees both their knives and hawks. I have
both and would not trade them for anything.
At 03:52 PM 9/24/99 -0600, you wrote:
> Reply to: Re: MtMan-List: Buying A Hawk (was Capitulation)
>DeLaRonde guarantees his for life.
>
>DON AND PHYLLIS KEAS ---LIving History Consultants
>
>BarneyPFife wrote:
>>Julie, I would suggest you attend a rendezvous; talk with the traders and
>try out some different weights, sizes and shapes of hawks. There are
>different styles for different purposes; spalled to hammer things, etc etc.
>I think it's Triple A or Triple J that guarantees their 'heads' for life if
>you chip or break 'em, or if the forging separates. Most traders will not
>only explain the different types of construction, but will let you throw
some >hawks so you can get a feel for what serves you best. Hope this
helps, Barn
>>
>>
>>
>>RFC822 header
>>-----------------------------------
>>
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>
------------------------------
Date: Fri, 24 Sep 1999 20:14:57 -0400
From: Linda Holley <tipis@mediaone.net>
Subject: Re: MtMan-List: Primitive indian dress
The name is "Primitive Indian Dresses"
I am LUCKy to have #228 0f the first edition. Would I recommend it??
YES. One of the very first and good informative research papers on women's' dresses. I wish more women would have read this book.
Linda Holley
"Larry R. Weisz" wrote:
> can anyone tell me the name of a book written by Susan Fecteau about primitive indian dresses and if you have it is it good. This book is mentioned in the first book of buck skinning but no name.
> Thank you for your help
> your humble servant
> Littlehawk
------------------------------
Date: Fri, 24 Sep 1999 20:25:05 -0400
From: Linda Holley <tipis@mediaone.net>
Subject: Re: MtMan-List: bacon ? (and food at rendezvous)
What is Black Porter?
Linda Holley
Glenn Darilek wrote:
> As far as the pancake turner at rendezvous, in Bernard DeVoto, Across
> the Wide Missouri, American Heritage paperback, page 353, talking about
> the missionary wives at the 1838 rendezvous:
>
> "Humble, frantically inquisitive squaws hung around them in platoons,
> touching them to see the blood move under this odd white skin,
> inspecting the mysterious articles in their personal outfit, fingering
> unheard-of things loke brooches and hartshorns and pancake turners."
>
> Also note in the middle of page 310 that my hero, Alfred Jacob Miller,
> says William Drummond Stewart had porter! So begone to those bland
> lager beers, and special curses to those who partake of the diluted lite
> stuff, bring on the black porter for this child at rendezvous!
>
> These items point out the fallacy of using speculation or logic as a
> guide to what the mountaineers would have had, or would have done, or
> would have eaten or drank, etc. An equally invalid premise is what is
> sometimes called experimental archaeology. Despite what our modern
> mindsets may devise, the mounaineers did some things contrary to what we
> would think. Who would have thought anyone would have hauled beer to a
> rendezvous? So that is how my stick floats!
>
> Glenn Darilek
> Iron Burner
>
>
> Iron Burner
>
> >Mike Moore wrote:
> > Glenn,
> > Thanks for the reminder. A good camp needs good food, and approiate
> > ones specially. But could you give me some on input on where you found
> > the pancake turner? Not heard of that one. There is really no reason for
> > us not to have good tasting, filling and healthy meals when on the
> > trail. We just need to come prepared and have them in the right
> > containers. I have come to enjoy the variety of wild foods when out in
> > camp. A nice buffalo tongue or grouse with rice always makes my mouth
> > water!
> >
> > Glenn Darilek wrote:
> >
> > > If we want to strictly reenact a mountaineer rendezvous, we would
> > > have food that can be documented as having been at one of the
> > > actual rendezvous. We can go one step further in using food
> > > that would be appropriate for our particular personna. Of course,
> > > we can assume wild game and fish, of any type found in the area
> > > of the rendezvous would qualify, particularly buffalo, deer,
> > > elk, beaver tail, and trout. I did an informal research a
> > > few years ago using published sources to document what food
> > > was at the original rendezvous. I posted this some time ago,
> > > but I think it is relevant to the topic. There are some
> > > surprises:
> > >
> > > If you have the stomach, there are boudins (roasted
> > > buffalo intestine with partially digested grass inside),
> > > and boiled puppy!
> > >
> > > Rice pudding - cooked without eggs and with little sugar by
> > > Sarah Smith and others. Ms. Smith also cooked biscuit
> > > pudding and meat pies with crust in a tin baker. She also
> > > had wild currants.
> > >
> > > Mince pies - cooked by Mrs. Gray. Mince pie has meat and
> > > fruit minced for a hearty filling. They made mince from fat
> > > cow, deer meat, elk, and bighorn.
> > >
> > > Doughnuts - fried in the alien fats of bear or buffalo
> > > were cooked by the missionaries' wives. "Doughty cakes" were
> > > brought to America by Dutch and English settlers. Originally
> > > balls or "nuts" of yeast dough, the Yankees found the quicker
> > > way.
> > >
> > > Fried Cakes - Ms. Gray also made fried cakes. These were
> > > probably pancakes, because we know they took pancake turners.
> > >
> > > Mary Walker cooked pudding, pies, and greens.
> > >
> > > Captain William Drummond Stuart brought: tins of preserved
> > > meat, bottles of pickles, brandy, porter, fine wines, hams, a
> > > box of sardines, and used wild mint for juleps. He also
> > > mixed honey and alcohol.
> > >
> > > The record also documents yeast-risen bread and hot biscuits.
> > > A list of other ingredients we know were at rendezvous are:
> > >
> > > Cereals:
> > > Indian meal (corn? or camas?)
> > > hard bread, hard tack
> > > meal (corn meal?)
> > > flour
> > > rice
> > >
> > > Fruits and Vegetables:
> > > dried fruit
> > > dried peas
> > > raisins
> > >
> > > Beverages:
> > > milk
> > > tea
> > > cocoa beans
> > > coffee
> > > wine
> > > brandy
> > > alcohol
> > >
> > > Seasonings:
> > > ginger (for alcohol)
> > > red peppers (for alcohol)
> > > pepper
> > > allspice
> > > tobacco (for alcohol)
> > >
> > > Other:
> > > salt pork
> > > bacon
> > > cream
> > > butter
> > > sugar
> > > black molasses
> > >
> > > So you might see that a true, documented rendezvous meal does
> > > not have to be primitive. Why not plan your menu around these
> > > real mountain man choices?
> > >
> > > References:
> > >
> > > Berry, Don, A Majority of Scoundrels, Sausalito, Comstock
> > > Editions, Inc., 1961.
> > >
> > > Betty Crocker's New Picture Cook Book, First Edition, 1961.
> > >
> > > DeVoto, Bernard, Across the Wide Missouri, Boston, Houghton
> > > Mifflin Co., 1947.
> > >
> > > Gowans, Fred R., Rocky Mountain Rendezvous, Peregrine Smith
> > > Books, 1985.
> > >
> > > Vestal, Stanley, Jim Bridger, Mountain Man, Lincoln, Univ. of
> > > Nebraska Press, 1946. Ratcliff wrote:
------------------------------
Date: Fri, 24 Sep 1999 00:41:15 -0600
From: Bill Klesinger <mtmanbk@earthlink.net>
Subject: Re: MtMan-List: bacon ? (and food at rendezvous)
So instead of grizz, and hawk, and doc, for Mountain Names, it would be more
correct to call everyone Captain William Drummond Stuart or Mrs. Walker, etc.
Im sure would be the correct thing to do.
as for me I will be the one there that is NOT drinking port wine, eating
pancakes and eggs, with maple syrup. cooked by my wife Mrs. Walker.
and that is the way MY stick floats.
bill
Glenn Darilek wrote:
> As far as the pancake turner at rendezvous, in Bernard DeVoto, Across
> the Wide Missouri, American Heritage paperback, page 353, talking about
> the missionary wives at the 1838 rendezvous:
>
> "Humble, frantically inquisitive squaws hung around them in platoons,
> touching them to see the blood move under this odd white skin,
> inspecting the mysterious articles in their personal outfit, fingering
> unheard-of things loke brooches and hartshorns and pancake turners."
>
> Also note in the middle of page 310 that my hero, Alfred Jacob Miller,
> says William Drummond Stewart had porter! So begone to those bland
> lager beers, and special curses to those who partake of the diluted lite
> stuff, bring on the black porter for this child at rendezvous!
>
> These items point out the fallacy of using speculation or logic as a
> guide to what the mountaineers would have had, or would have done, or
> would have eaten or drank, etc. An equally invalid premise is what is
> sometimes called experimental archaeology. Despite what our modern
> mindsets may devise, the mounaineers did some things contrary to what we
> would think. Who would have thought anyone would have hauled beer to a
> rendezvous? So that is how my stick floats!
>
> Glenn Darilek
> Iron Burner
>
>
> Iron Burner
>
> >Mike Moore wrote:
> > Glenn,
> > Thanks for the reminder. A good camp needs good food, and approiate
> > ones specially. But could you give me some on input on where you found
> > the pancake turner? Not heard of that one. There is really no reason for
> > us not to have good tasting, filling and healthy meals when on the
> > trail. We just need to come prepared and have them in the right
> > containers. I have come to enjoy the variety of wild foods when out in
> > camp. A nice buffalo tongue or grouse with rice always makes my mouth
> > water!
> >
> > Glenn Darilek wrote:
> >
> > > If we want to strictly reenact a mountaineer rendezvous, we would
> > > have food that can be documented as having been at one of the
> > > actual rendezvous. We can go one step further in using food
> > > that would be appropriate for our particular personna. Of course,
> > > we can assume wild game and fish, of any type found in the area
> > > of the rendezvous would qualify, particularly buffalo, deer,
> > > elk, beaver tail, and trout. I did an informal research a
> > > few years ago using published sources to document what food
> > > was at the original rendezvous. I posted this some time ago,
> > > but I think it is relevant to the topic. There are some
> > > surprises:
> > >
> > > If you have the stomach, there are boudins (roasted
> > > buffalo intestine with partially digested grass inside),
> > > and boiled puppy!
> > >
> > > Rice pudding - cooked without eggs and with little sugar by
> > > Sarah Smith and others. Ms. Smith also cooked biscuit
> > > pudding and meat pies with crust in a tin baker. She also
> > > had wild currants.
> > >
> > > Mince pies - cooked by Mrs. Gray. Mince pie has meat and
> > > fruit minced for a hearty filling. They made mince from fat
> > > cow, deer meat, elk, and bighorn.
> > >
> > > Doughnuts - fried in the alien fats of bear or buffalo
> > > were cooked by the missionaries' wives. "Doughty cakes" were
> > > brought to America by Dutch and English settlers. Originally
> > > balls or "nuts" of yeast dough, the Yankees found the quicker
> > > way.
> > >
> > > Fried Cakes - Ms. Gray also made fried cakes. These were
> > > probably pancakes, because we know they took pancake turners.
> > >
> > > Mary Walker cooked pudding, pies, and greens.
> > >
> > > Captain William Drummond Stuart brought: tins of preserved
> > > meat, bottles of pickles, brandy, porter, fine wines, hams, a
> > > box of sardines, and used wild mint for juleps. He also
> > > mixed honey and alcohol.
> > >
> > > The record also documents yeast-risen bread and hot biscuits.
> > > A list of other ingredients we know were at rendezvous are:
> > >
> > > Cereals:
> > > Indian meal (corn? or camas?)
> > > hard bread, hard tack
> > > meal (corn meal?)
> > > flour
> > > rice
> > >
> > > Fruits and Vegetables:
> > > dried fruit
> > > dried peas
> > > raisins
> > >
> > > Beverages:
> > > milk
> > > tea
> > > cocoa beans
> > > coffee
> > > wine
> > > brandy
> > > alcohol
> > >
> > > Seasonings:
> > > ginger (for alcohol)
> > > red peppers (for alcohol)
> > > pepper
> > > allspice
> > > tobacco (for alcohol)
> > >
> > > Other:
> > > salt pork
> > > bacon
> > > cream
> > > butter
> > > sugar
> > > black molasses
> > >
> > > So you might see that a true, documented rendezvous meal does
> > > not have to be primitive. Why not plan your menu around these
> > > real mountain man choices?
> > >
> > > References:
> > >
> > > Berry, Don, A Majority of Scoundrels, Sausalito, Comstock
> > > Editions, Inc., 1961.
> > >
> > > Betty Crocker's New Picture Cook Book, First Edition, 1961.
> > >
> > > DeVoto, Bernard, Across the Wide Missouri, Boston, Houghton
> > > Mifflin Co., 1947.
> > >
> > > Gowans, Fred R., Rocky Mountain Rendezvous, Peregrine Smith
> > > Books, 1985.
> > >
> > > Vestal, Stanley, Jim Bridger, Mountain Man, Lincoln, Univ. of
> > > Nebraska Press, 1946. Ratcliff wrote:
------------------------------
Date: Fri, 24 Sep 1999 22:59:56 -0500
From: Farseer <farseer@swbell.net>
Subject: RE: MtMan-List: New Guy
Much obliged. There are a couple of old iron frame and plank bridge=
s here
abouts that are being replaced. Guess I can load up Bessie and go =
cut
some iron (Bessie being the beat up old dirty gray tin mule). I got=
lucky,
I work at a Rennaissance Festival here, going on right now as a matte=
r of
fact, and the smiths there are teaching a 2 day class. They have a=
fully
functional 16th - 19th century forge running (parts are from as far b=
ack as
the 16th, other parts are 19th). It's really fascinating to watch, =
they
have the hand pumped bellows made of canvas leather and wood hung fro=
m the
cieling, which the apprentices get to pump. Looking forward to that=
to be
certain.
> -----Original Message-----
> From: owner-hist_text@lists.xmission.com
> [mailto:owner-hist_text@lists.xmission.com]On Behalf Of John Kramer
> Sent: Thursday, September 23, 1999 6:15 PM
> To: hist_text@lists.xmission.com
> Subject: RE: MtMan-List: New Guy
>
>
> Todd,
>
> I'm not much of a smith myself. I have known some of the best ther=
e ever
> was.
> The folks who have extensive experience in smithing the old way -- =
without
> compromise -- have impressed a couple of things on me over the year=
s.
>
> 1. Real charcoal is superior to coal. Gas is convenient.
> 2. Real wrought iron is superior to, and very different to work,
> than mild
> steel.
>
> Real charcoal can be acquired from restaurant supply companies
> that service
> open grill steakhouses. You can make your own.
>
> Real wrought iron can be acquired with a cutting torch from any
> pre-1964 iron
> bridge. Just whack off what you need. Things can get spicy if
> the bridge is
> still in service.
>
> This with small additions of carbon steel, only where it was
> needed, was what
> was primarily used in the early nineteenth century.
>
> To know how things were they must be done as they were. Then
> you'll really
> know if newer is bigger, better and improved. Results are oft surp=
rising.
>
> John...
>
>
> At 07:39 PM 9/16/99 -0500, you wrote:
> >I'm also a relative newcomer, only I'm located north of Kansas Cit=
y.=A0=A0 I
> >also just got all my parts together to set up my forge and start s=
mithing
> >again.=A0=A0 Been several years, and I mostly just shaped some tra=
p stakes,
> >figured I might want to try it with coal, just fer grins.=A0=A0
> > > > Rice pudding - cooked without eggs and with little sugar by
> > > > Sarah Smith and others. Ms. Smith also cooked biscuit
> > > > pudding and meat pies with crust in a tin baker. She also
> > > > had wild currants.
> > > >
> > > > Mince pies - cooked by Mrs. Gray. Mince pie has meat and
> > > > fruit minced for a hearty filling. They made mince from fat
> > > > cow, deer meat, elk, and bighorn.
> > > >
> > > > Doughnuts - fried in the alien fats of bear or buffalo
> > > > were cooked by the missionaries' wives. "Doughty cakes" were
> > > > brought to America by Dutch and English settlers. Originally
> > > > balls or "nuts" of yeast dough, the Yankees found the quicker
> > > > way.
> > > >
> > > > Fried Cakes - Ms. Gray also made fried cakes. These were
> > > > probably pancakes, because we know they took pancake turners.
> > > >
> > > > Mary Walker cooked pudding, pies, and greens.
> > > >
> > > > Captain William Drummond Stuart brought: tins of preserved
> > > > meat, bottles of pickles, brandy, porter, fine wines, hams, a
> > > > box of sardines, and used wild mint for juleps. He also
> > > > mixed honey and alcohol.
> > > >
> > > > The record also documents yeast-risen bread and hot biscuits.
> > > > A list of other ingredients we know were at rendezvous are:
> > > >
> > > > Cereals:
> > > > Indian meal (corn? or camas?)
> > > > hard bread, hard tack
> > > > meal (corn meal?)
> > > > flour
> > > > rice
> > > >
> > > > Fruits and Vegetables:
> > > > dried fruit
> > > > dried peas
> > > > raisins
> > > >
> > > > Beverages:
> > > > milk
> > > > tea
> > > > cocoa beans
> > > > coffee
> > > > wine
> > > > brandy
> > > > alcohol
> > > >
> > > > Seasonings:
> > > > ginger (for alcohol)
> > > > red peppers (for alcohol)
> > > > pepper
> > > > allspice
> > > > tobacco (for alcohol)
> > > >
> > > > Other:
> > > > salt pork
> > > > bacon
> > > > cream
> > > > butter
> > > > sugar
> > > > black molasses
> > > >
> > > > So you might see that a true, documented rendezvous meal does
> > > > not have to be primitive. Why not plan your menu around these
> > > > real mountain man choices?
> > > >
> > > > References:
> > > >
> > > > Berry, Don, A Majority of Scoundrels, Sausalito, Comstock
> > > > Editions, Inc., 1961.
> > > >
> > > > Betty Crocker's New Picture Cook Book, First Edition, 1961.
> > > >
> > > > DeVoto, Bernard, Across the Wide Missouri, Boston, Houghton
> > > > Mifflin Co., 1947.
> > > >
> > > > Gowans, Fred R., Rocky Mountain Rendezvous, Peregrine Smith
> > > > Books, 1985.
> > > >
> > > > Vestal, Stanley, Jim Bridger, Mountain Man, Lincoln, Univ. of
> > > > Nebraska Press, 1946. Ratcliff wrote:
------------------------------
Date: 25 Sep 1999 08:12:56 -0700
From: Buck <buck.conner@uswestmail.net>
Subject: Re: MtMan-List: bacon ? (and food at rendezvous)
Just got in and started to go through 130 e-mails, saw this one on foods and decided to make a few comments on these items, that we have found over the years working with Hanson and the Museum of the Fur Trade.
> > > Mike Moore wrote:
> > > Glenn,
> > > Thanks for the reminder. A good camp needs good food,
> > > and approiate ones specially. But could you give me
> > > some on input on where you found the pancake turner?
> > > Not heard of that one.......
I haven't been able to find this reference Mike, but Robert Rogers mentioned in a journal note that some of his men where using their hawks to turn eggs and bread when cooking. He worried that the temper of the steel may be weakened if continued over a period of time.
> > > > Glenn Darilek wrote:
> > >
> > > > If we want to strictly reenact a mountaineer
> > > > rendezvous, we would have food that can be
> > > > documented as having been at one of the
> > > > actual rendezvous. We can go one step further in
> > > > using food that would be appropriate for our
> > > > particular personna. Of course, we can assume
> > > > wild game and fish, of any type found.....
According to Charley Hanson, he believed there where more one pot meals, stews, soups, etc. at small encampments than there ever where the full blown meals of the Stuart, Astor and folks that took their own camp followers. Most just ate enough to stop the hunger pains and when on with their daily routine.
> > > > Rice pudding - cooked without eggs and with little
> > > > sugar by Sarah Smith and others. Ms. Smith also
> > > > cooked biscuit...........
Found in settlements, trading posts, or wagon trains, but not usually in camps, these items take time and work to prepare, most camps where involved in trade, preparing for the next days work, etc. Bottom line in much of the food research we have found is fast easy to prepare items, with very little extra efforts to make the meal.
> > > >
> > > > Captain William Drummond Stuart brought: tins of
> > > > preserved................
The items that Stuart and others of wealth had are mis-leading because of one word -"wealth", most attending a rendezvous was of the working class, whether a trader, camp follower or the trapper. Just plain old sellers and buyers, the big money and fancy foods where with the Dukes, Lords and owners that visited or supplied the rendezvous.
I read one account that a person of wealth had taken many fancy foods on a trip in the northeast, most of the food spoiled because the camp people did not know how to take care of it or prepare the items. Remember these are common camp helpers that are use to "common food types".
> > > > A list of other ingredients we know were at
> > > > rendezvous are:
This is only a small list of what was available, much, much more was in camp - brought in or traded for from the locals.
One big thing that was easy to prepare was pumpkin, fruits and nuts culitivated or foraged and traded by the local natives. Look at Mesa Verta and the stone tools used for grinding edibles, they where 500-700 years old before the Europeans came to this New World.
> > > > Cereals:
> > > > Indian meal (corn? or camas?)
> > > > hard bread, hard tack
> > > > meal (corn meal?)
> > > > flour
> > > > rice
> > > >
> > > > Fruits and Vegetables:
> > > > dried fruit
> > > > dried peas
> > > > raisins
> > > >
> > > > Beverages:
> > > > milk
> > > > tea
> > > > cocoa beans
> > > > coffee
> > > > wine
> > > > brandy
> > > > alcohol
> > > >
> > > > Seasonings:
> > > > ginger (for alcohol)
> > > > red peppers (for alcohol)
> > > > pepper
> > > > allspice
> > > > tobacco (for alcohol)
> > > >
> > > > Other:
> > > > salt pork
> > > > bacon
> > > > cream
> > > > butter
> > > > sugar
> > > > black molasses
> > > >
> > > > So you might see that a true, documented rendezvous
> > > > meal does not have to be primitive. Why not plan > > > > your menu around these real mountain man choices?
A correct meal can be prepared using items that have been around for centuries, what was shown so far is only a drop in the bucket to what was available.
> > > > References:
> > > > DeVoto, Bernard, Across the Wide Missouri, Boston,
Gowans, Vestal and several others have written of wrong information recorded by DeVoto, maybe his writings or the ones that did the editing !! Don't just use one source as your reference, we try to have at least 3 or more for our catalog. I'm working on Catalog #5 now with much more food information, and documentation for us and Goose Bay Workshops on cooking items found in N. America during the F&I War to the Fur Trade (see many items that are medival type things and lots of pots that are much later than the 1850 period - India copper was real popular in and after the Civil War, very few early items from there. From what we have found that stuff was at the end or close to the end of the slave trade.
Later,
Buck Conner
AMM Jim Baker Party Colorado
Aux Ailments de Pays!
_____________________________
Signup for your free USWEST.mail Email account http://www.uswestmail.net
------------------------------
Date: Sat, 25 Sep 1999 10:35:03 -0000
From: "Glenn Darilek" <llsi@texas.net>
Subject: Re: MtMan-List: bacon ? (and food at rendezvous)
>What is Black Porter?
>Linda Holley
I should have explained, porter is a strong, dark ale - not a port wine. It
is traditionally served at cellar temperature. The porter used to be called
stout porter, which evolved to the name of stout beer (i.e. Guinness).
Drink stout - or do without!
The following is taken from the Samuel Adams web site:
Porter is an ale that had its origins in eighteenth century London.
According to legend, the style was named for the porters at London's Covent
Garden Market, who chose this hearty ale for its ability to nourish and
sustain them through their long work days. It is similar to a stout and
red-black in color. Wrote John Bickerdyke in The Curiosities of Ale and
Beer: "This is a wholesome liquor which enables the London porter-drinkers
to undergo tasks that ten gin-drinkers would sink under."
>That was Sir William's black manservant Porter. . . .
>Capt. Lahti
I was not referring to, and did not know about the black servant porter. -
Or maybe I didn't catch the drift of this jab?
>. . . as for me I will be the one there that is NOT drinking port wine,
eating
>pancakes and eggs, with maple syrup. cooked by my wife Mrs. Walker. . . .
>bill
Good. In my original post about food at rendezvous I said
> If we want to strictly reenact a mountaineer rendezvous, we would
> have food that can be documented as having been at one of the
> actual rendezvous. We can go one step further in using food
> that would be appropriate for our particular personna.
I didn't document the maple syrup, but maybe molasses would do. I think the
molasses was
used for flavoring the alcohol. I didn't document eggs. The rice pudding
was specifically made
without eggs .
But, the pancakes were cooked for the mountaineers, and Stewart shared some
of his delicasies with the mountaineers. Remember the humorous episode when
he opened a tin of sardines as an appetizer and the first mountaineer who
partook ate the whole can?
What started my research into foods at rendezvous was my sponsoring a
cooking contest at a local rendezvous. The announced premise for the
contest was that authenticity counted. Needless to say, the winners cooked
documented food. One contestant objected that his dish of red cabbage was
straight out of a Book of Buckskinning. That did not seem right to me, but
maybe I should have researched that too.
Thanks for the interest. I don't know why I volunteered to be the lightning
rod for this discussion. I am no cook, and I am too lazy to cook (or prefer
to do anything else) and my ideal meal is a side of ribs left to smoke, with
snacks periodically carved off.
I hope I didn't offend the lite beer drinkers. (Naw, I really did)
Glenn Darilek
Iron Burner
------------------------------
Date: 25 Sep 1999 08:49:17 -0700
From: Buck <buck.conner@uswestmail.net>
Subject: Re: MtMan-List: Question
> On Wed, 22 September 1999, turtle@uswestmail.net wrote:
> On Tue, 21 September 1999, Phyllis and Don Keas wrote:
>
> >
> > Ok folks, here is one.
> > I was reading about Charles Autobees. He worked out of Ft. Hall and
> > bought several items from them that are listed in the company accounts. One
> > item that acaoght my eye was: "a lined blanket"...............
> ----------------------------------------
> According to the PA Dutch, Amish and "Common" people a "lined Blanket" is just that. A blanket covered with another blanket, not a "dirt cover", double blanket thickness usually held together with yarn ties spaced 4-6" apart. Ones sewn together can be considered "common" quilts, with different patterns and designs you see the "period" quilt.
>
> Buck's out of town and I'm sure he would be answering this one, as he carries a "lined" blanket with his bedding, has done this for at least 25 years or longer. I have used it on occassion in wet weather for extra insulation from damp ground with a bad back.
>
> Take care - we leave as friends,
> Lee "Turtle" Boyer
____________________________________
More like thirty years with a "lined balnket", a common item found with many "common" folks. It's just a way of layering blankets - one or another, then tacked down with usually yarn because of its thickness, it doesn't tear the blanket fabric. I you can think of it as tack points, they are usually done in a pattern to keep the blanket together in a 4", 6", or 8" pattern across the width and lenght of the blanket, SEE Below:
x x x x x
x x x x x
x x x x x
x x x x x
and so on, this just keeps the blankets from becoming balled up when in use. The most lined blankets I have seen was 5, but have read of ones in the New England coast towns of having 7 to 8 balnkets "lined". That would be a hell of a mess getting out of them if nature called.
After 3 major back operations I now use a 3 pile "lined" blanket, that can be folded over to cover you or used as a 6 layer pad in damp weather to help with the cold coming up out of the ground (this is how I use mine most of the time, then use a 4 point CJ Wilde as a cover over me). We use to cut small pine limbs as bedding, but that is looked down on anymore by the US Forest people.
Hope this answers your question, thanks Turtle for the help.
Oh, an old Amish man told me a few years ago; "I see by your bedding you've been hurt or your getting old", he was referring to the "lined" blanket - damn he hit it on both accounts !!!
Later,
Buck Conner
AMM Jim Baker Party Colorado
Aux Ailments de Pays!
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