INDUSTRIAL AND SOCIAL CONDITIONS 43 



summer use; and June butter in stone crocks; a 

 keg of maple syrup made at the close of the run 

 when granulation ceases ; and a barrel full of great 

 cakes of tallow. There was always, too, twenty 

 or more six-quart pans of milk, some of which was 

 served at every meal with the cream stirred in. 



The clean was separated from the unclean, for 

 there were two cellars, one for the prepared foods 

 and one for the winter supply of fruits and veg- 

 etables and salted meats. Besides the vegetables, 

 tubers and fruits, there was vinegar; and by way 

 of meats, pork, hams, beef and fish, all salted away 

 for future needs. As I go into my own cellar now 

 it makes me sad if I chance to think of that cellar 

 of my boyhood : here is only a few paper sacks, a 

 few tinned goods, a quart of milk, six eggs, a peck 

 of potatoes and a pound of bacon which cost 

 thirty-five cents ! 



Upstairs in my mother's house, there was an 

 ample pantry in which there were jellies and jams, 

 and, best of all, preserves galore " pound for 

 pound " mighty filling at 10 p. m., on our return 

 from spelling school on a cold winter night. In 

 a place all by itself in the pantry there was wheat, 

 buckwheat and rye flour, corn-meal and hominy, 

 coarse and fine middlings the products of ten 



