November 30, 2012 Coats Museum News
Thanksgiving had come and gone in Coats in 1935 but likely the conversation about the need for an additional police officer to assist Spivey, the town’s only police officer, was very much in the air around Coats (Town Board meeting minutes December 2, 1935). Did the town even have 1,000 residents? I do know that J.B. Ennis, Chairman of the Harnett County Board of Commissioners, was making an effort to get some state funds to build some roads in Harnett County. A recent list of allotments did not include any Harnett improvement money (Harnett County News November 28, 1935).
All Harnett farmers were invited to attend the Dunn Production Credit Association Annual Meeting. The PCA had loaned $259,000.00 to farmers in Harnett and Sampson Counties. Oakdale’s R.D. Ennis was a director on that board. Was he a relative of J.B. Ennis who also lived in the Oakdale section of Harnett? How many of you checked earlier to see what color the license plate is on your current vehicle? Do the color of the plates change from one year to the next? I do know that you likely cannot guess the color of them in 1936. Would you have guessed that the colors were green on black. These colors were exclusive to North Carolina since no other of the 48 states had green letters on a black background (Harnett County News December 12, 1935).
Do you recall who replaced Mayor A.F. Grimes as mayor of Coats in 1935? The Coats Town Board meeting minutes of December 10, 1935 stated that Mayor P.F. Pope and his board hired L.B. Jackson to help Officer Spivey who in turn resigned as policeman. Wonder if there is a story behind that move?
It is winter in the area and the farmers have likely sold all their tobacco but possibly have a few bales of cotton saved back with hopes of higher prices later. The corn is in the crib and the fodder is all packed in the loft. There was some talk that electricity would come to more rural homes. The “tater hill” was being tapped weekly for its contents; the pantry was full of all types of jams, jellies and vegetables. Most of all, the young people knew that they would soon watch a new school building being constructed on their school grounds. Many of these youngsters were excitedly awaiting the arrival of old St. Nick and his bounty. This year they were hoping that old Santa Claus would bring more for their stockings than in the past few years.
Question-how many of you have helped in a “Hog Killing”? When did this important farm event occur? Was it before Christmas or after or did it depend upon the temperature? Come along with me down the memory lane of the late Lentis Sorrell. Farmers waited for the perfect temperature to slaughter hogs. The number of hogs killed varied from farm to farm. Neighbors usually helped each other. People had different skills when it came to hog killing. It seemed that one man might be better at removing the hair; others better at gutting and another adept at cutting out the meat. Some knew exactly how much to turn the crank on the sausage mill not to burst those guts. Cleaning the chitterlings was an unpleasant task, but a valued art. Countless jobs were required for the hog killings and several days were required for the entire process.
Let’s begin that process. It was vital that the temperature be just right-below 28 degrees F. was too cold and above 40 degrees F. was too warm. Preparations actually began a few days before the actual “Hog Killing”. First, the farmer had to decide the number and size of the hogs he would slaughter. That was a decision based upon the amount of meat and lard his family could consume in the year, and also, if he planned to sell a few hams, shoulders and sides to bring in a few dollars to the household if the funds were tight.
Once the hogs were selected, they were placed into a pen to themselves. There they were given all the water they could drink. They, however, were given no feed the day before killing. The hogs seemed to bleed better if there was no food in the digestive track and the intestines were easier to handle when converting to chitterlings.
Near to the farm barns, the farmer had prepared a trench in which to build a fire upon which sat a 4’ by 6’ vat. The vat had a tin bottom and wooden sides that were partially covered with tin. A smoke stack was placed at one end of the trench so the smoke could escape. (Somewhat the same principle as for a chimney)Wood, usually a hardwood, was placed near the vat so it could be fed to the drench to keep the water that was in the vat at the correct temperature. Some farmers actually used a tobacco barn thermometer to gauge the heat of the water which was not to be too hot, for it would set the hair on the hog and make it hard to remove. An old, black wash pot was also nearby and water was heated in it and used in the various tasks of the killing.
Every farmer had his own hog killing knives. These were often referred to as “butcher knives”. They were the prized possession and most were found to have the owner’s name or initials carved into the wooden handles. No, young readers, they did not carve marks on the handles to denote the number of hogs dressed. A few days prior to the hog killing, the knives were sharpened. Most farmers used a grinding stone that was found on most farms. The stones were about 4 inches wide and 12 inches in diameter and were operated either by a handle or foot peddle that turned the stone. After having been sharpened, the butcher knives were safely packed away and very few were used for other purposes other than hog killing.
After the hogs, the vat, the knives and the wash pot were ready, what else was needed? Do you recall reading about naval stores in an earlier column. Remember that long –leaf pines were the main source of the naval stores. The resin of the pine tree was necessary to help remove the hair from the hog. The resin had to be crushed into a powder form and readied for use at just the right time.
The gallows to hang the carcasses had to be built. The lard stands and the tubs had to be washed for the big event. You ask, “Are the apple and peach brandy ready?” Not likely because hog killing was serious business and there were to be no slips or miscues with those sharp butcher knives. A steady hand and clear mind were essential. Read more next week.
If you see Ray Roberts or some of the “Ray Roberts Custom Painting” crew, tell them a big thank you for the great power washing and paint job they generously did at the Cotton Museum on the Square. Thanks-fellows
Billy and Malcolm Smith both graduated from Coats High School and served in the armed forces. We will have Malcolm’s full U.S. Marine uniform on display. His brother Billy Smith served on the security team for General Colin Powell. Billy has presented the museum with his own military jacket and a large collection of pictures of himself with General Powell and many other top generals with comments made to Billy. Billy’s collection will also be displayed in our military exhibits. Thanks –guys.
Thanksgiving had come and gone in Coats in 1935 but likely the conversation about the need for an additional police officer to assist Spivey, the town’s only police officer, was very much in the air around Coats (Town Board meeting minutes December 2, 1935). Did the town even have 1,000 residents? I do know that J.B. Ennis, Chairman of the Harnett County Board of Commissioners, was making an effort to get some state funds to build some roads in Harnett County. A recent list of allotments did not include any Harnett improvement money (Harnett County News November 28, 1935).
All Harnett farmers were invited to attend the Dunn Production Credit Association Annual Meeting. The PCA had loaned $259,000.00 to farmers in Harnett and Sampson Counties. Oakdale’s R.D. Ennis was a director on that board. Was he a relative of J.B. Ennis who also lived in the Oakdale section of Harnett? How many of you checked earlier to see what color the license plate is on your current vehicle? Do the color of the plates change from one year to the next? I do know that you likely cannot guess the color of them in 1936. Would you have guessed that the colors were green on black. These colors were exclusive to North Carolina since no other of the 48 states had green letters on a black background (Harnett County News December 12, 1935).
Do you recall who replaced Mayor A.F. Grimes as mayor of Coats in 1935? The Coats Town Board meeting minutes of December 10, 1935 stated that Mayor P.F. Pope and his board hired L.B. Jackson to help Officer Spivey who in turn resigned as policeman. Wonder if there is a story behind that move?
It is winter in the area and the farmers have likely sold all their tobacco but possibly have a few bales of cotton saved back with hopes of higher prices later. The corn is in the crib and the fodder is all packed in the loft. There was some talk that electricity would come to more rural homes. The “tater hill” was being tapped weekly for its contents; the pantry was full of all types of jams, jellies and vegetables. Most of all, the young people knew that they would soon watch a new school building being constructed on their school grounds. Many of these youngsters were excitedly awaiting the arrival of old St. Nick and his bounty. This year they were hoping that old Santa Claus would bring more for their stockings than in the past few years.
Question-how many of you have helped in a “Hog Killing”? When did this important farm event occur? Was it before Christmas or after or did it depend upon the temperature? Come along with me down the memory lane of the late Lentis Sorrell. Farmers waited for the perfect temperature to slaughter hogs. The number of hogs killed varied from farm to farm. Neighbors usually helped each other. People had different skills when it came to hog killing. It seemed that one man might be better at removing the hair; others better at gutting and another adept at cutting out the meat. Some knew exactly how much to turn the crank on the sausage mill not to burst those guts. Cleaning the chitterlings was an unpleasant task, but a valued art. Countless jobs were required for the hog killings and several days were required for the entire process.
Let’s begin that process. It was vital that the temperature be just right-below 28 degrees F. was too cold and above 40 degrees F. was too warm. Preparations actually began a few days before the actual “Hog Killing”. First, the farmer had to decide the number and size of the hogs he would slaughter. That was a decision based upon the amount of meat and lard his family could consume in the year, and also, if he planned to sell a few hams, shoulders and sides to bring in a few dollars to the household if the funds were tight.
Once the hogs were selected, they were placed into a pen to themselves. There they were given all the water they could drink. They, however, were given no feed the day before killing. The hogs seemed to bleed better if there was no food in the digestive track and the intestines were easier to handle when converting to chitterlings.
Near to the farm barns, the farmer had prepared a trench in which to build a fire upon which sat a 4’ by 6’ vat. The vat had a tin bottom and wooden sides that were partially covered with tin. A smoke stack was placed at one end of the trench so the smoke could escape. (Somewhat the same principle as for a chimney)Wood, usually a hardwood, was placed near the vat so it could be fed to the drench to keep the water that was in the vat at the correct temperature. Some farmers actually used a tobacco barn thermometer to gauge the heat of the water which was not to be too hot, for it would set the hair on the hog and make it hard to remove. An old, black wash pot was also nearby and water was heated in it and used in the various tasks of the killing.
Every farmer had his own hog killing knives. These were often referred to as “butcher knives”. They were the prized possession and most were found to have the owner’s name or initials carved into the wooden handles. No, young readers, they did not carve marks on the handles to denote the number of hogs dressed. A few days prior to the hog killing, the knives were sharpened. Most farmers used a grinding stone that was found on most farms. The stones were about 4 inches wide and 12 inches in diameter and were operated either by a handle or foot peddle that turned the stone. After having been sharpened, the butcher knives were safely packed away and very few were used for other purposes other than hog killing.
After the hogs, the vat, the knives and the wash pot were ready, what else was needed? Do you recall reading about naval stores in an earlier column. Remember that long –leaf pines were the main source of the naval stores. The resin of the pine tree was necessary to help remove the hair from the hog. The resin had to be crushed into a powder form and readied for use at just the right time.
The gallows to hang the carcasses had to be built. The lard stands and the tubs had to be washed for the big event. You ask, “Are the apple and peach brandy ready?” Not likely because hog killing was serious business and there were to be no slips or miscues with those sharp butcher knives. A steady hand and clear mind were essential. Read more next week.
If you see Ray Roberts or some of the “Ray Roberts Custom Painting” crew, tell them a big thank you for the great power washing and paint job they generously did at the Cotton Museum on the Square. Thanks-fellows
Billy and Malcolm Smith both graduated from Coats High School and served in the armed forces. We will have Malcolm’s full U.S. Marine uniform on display. His brother Billy Smith served on the security team for General Colin Powell. Billy has presented the museum with his own military jacket and a large collection of pictures of himself with General Powell and many other top generals with comments made to Billy. Billy’s collection will also be displayed in our military exhibits. Thanks –guys.