Page 29 - Sorghum

Dr. E. W. Branyon’s Bio
28
them up when we wanted to eat them. We also grew almost all our beans, peas, corn, squash, tomatoes, beets, lettuce, turnip greens, and cantaloupe. You grew them yourself or didn’t have them. Also we had gourmet treats such as miniature, personal water melons for breakfast. There was one restaurant in Hamilton that we’d go to for Sunday lunch.
For meat we had chickens, an occasional hog, and whatever we could shoot. I killed the chickens. I’d either wring their necks by grab- bing them by the head and swinging them rapidly in a circle until their necks broke or heads popped off, or I’d chop their heads off with an ax.
At The Farm Bureau you’d buy live chickens, carry them home in a sack with the head out, and keep them there until you were ready to eat them. The Farm Bureau was like a farmer’s market. We’d usually have help when dressing a pig, which included shooting or stabbing them in the heart. The meat would go bad unless you sliced and salted it that day. The killing never bothered me.
“Rufus you looked undernourished. Do you drink your milk?”
“Nope.”