Good Ole Days

Every fall, when the weather turned cold, they would go with their daddy to slaughter two or three hogs. The meat was hung in the smoke house so that they could have pork chops, ham, bacon, sausage and other good foods throughout the year. (Walt likes to say that his grandpa ate fatback everyday of his life and it finally killed him.. ..when he was 98.)

Just about every part of the hog was used. What was left over, was the fat. They handed that over to Mommy Brown. She would drag out her big black wash pot, into the backyard, and build a very small fire underneath it. She would then cut the fat up into little chunks and begin to cook it down. This is where the boys came in. Mommy didn't have time to stand over that pot all day and stir, what with keeping up the house and all, so Walk and Buddy would be put to stirring the pot.

After many hours of this business, the result was this gooey white stuff called lard. Mommy Brown used it all year long for cooking just like we would use vegetable shortening today. On top of the lard there would be a layer of crunching stuff called crackling. If you've never had cracklin' in your corn bread, then you've never had corn bread.