l6 WE FARM FOR A HOBBY 



flock, will supply us with fowl twice a week for 

 the next six months. Currently, until the end of 

 the gunning season, they give place to rabbit and 

 squirrel, pheasant and quail. 



Overhead in the hayloft are fifteen to twenty 

 tons of hay and corn fodder, while out in the corn 

 crib are some six tons of corn with which to feed 

 the livestock through the winter. Although the 

 year's growing season is supposed to be over, the 

 garden still produces lettuce, celery, leeks, broc- 

 coli, spinach, and cauliflower; while in the cellar 

 or outdoor pits are carrots, beets, cabbages, tur- 

 nips, potatoes, apples, and pears. There are two 

 hundred and fifty quarts of canned fruits and vege- 

 tables in the red-room closet, and no one knows 

 how many jars and glasses of jellies, jams, relishes, 

 and preserves (we can always garnish the dining 

 table with the traditional "seven sweets and seven 

 sours" of Pennsylvania Dutch cuisine). The two 

 kegs of sauerkraut will be ready to use by the time 

 the first set of pig knuckles comes into the kitchen. 

 In the north attic, where the tobacco crop is cur- 

 ing, are enough onions to see us through until 

 next spring's scallions. 



Even if it did not "pay" I would still like it. 



