MEMORIES OF THE 

 SPINNING AND WEAVING 



" She layeth her hands to the spindle, and her hands hold the distaff ; 

 She maketh herself coverings of tapestry ; she is not afraid of the 

 snow for her household." 



Keeping sheep was a necessity in the early history of the 

 farm, as the home manufacture of woolen cloth of all kinds was 

 an industry which could not be dispensed with. There were no 

 butcher shops in the country, and the meat required by the 

 family had to be produced on the farm. Mutton and lamb were 

 articles of food much liked and very wholesome. We did not 

 keep large flocks, but a sufficient number to supply the wool 

 and meat needed for home consumption. Sheep were allowed 

 to run loose in the yard and under the sheds in the winter, and 

 in the summer sent to the pasture. 



After shearing, the wool was sorted and picked over, to sep- 

 arate the different grades as to quality and fineness, and greased 

 with melted lard or whey butter so as to make it spin evenly. It 

 was then sent to the carding mill and made into rolls about two 

 feet long and one-half inch in diameter, when it was ready for 

 spinning. The yarn, when spun, was colored to suit the kind of 

 fabric desired. 



In the house was a good loom and all the appliances for 

 making any and all kinds of cloth desired, from the coarse horse- 

 blanket to a fine shawl; from rag and woolen carpets in fanc}^ 

 stripes to fine blankets, made in colors and fancy patterns. The 

 house was kept well stocked with the products of this loom in 

 many qualities and of such styles as were most useful: ''Hard 

 times," a heavy cloth for every-day wear; ''kerseymere," which 

 was woven in a double harness and the wool all thrown on one 

 side, and a fine cloth called "full cloth," which, when dressed 



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