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MICHIGAN FOOD & BEES

BY A. D. P. VAN BUREN

MICHIGAN FOOD AND COOKERY IN THE EARLY DAYS
THE "MICHIGAN APPETITE. "

The log house of the pioneer with its plain furnishing and its old-fashioned fireplace was a comfortable and cheerful abode. I am sorry that the old fireplace has gone out of use. It contributed much to the health and happiness of the old settler's home, much more than the modern stove does to our modern homes. The settler, after a hard day's work, seated with his family around his glowing ingle, with an abundance of wood in the corner, enjoyed the luxury of his magnificent fires. There is an art in building a good fire; it was cultivated to a great degree of perfection in the olden time. It appears to be one of the lost arts now, as the dull and cheerless stove has banished it from the household. It belonged to the old fireside, where it was kept in constant practice in laying down aright the backlog and fore-stick, and building thereon, with small wood, in so secure and artful a manner, that with a little kindling the fire could be started and give out the most heat and light to the household. As we are writing, distance still lends enchantment to the memory of those by-gone scenes around the old pioneer's fireside. For lights in the evening, if the fire was too dull, some fat was put in a saucer, a piece of pork was sometimes fried for that purpose, a rag was twisted for a wick and then coiled about in the grease, one end being left out on the edge of the saucer. This was lighted. Sometimes a button was tied up in a rag, the top part of which was twisted into a wick, and was put into the grease in the saucer and the end lighted. This was our evening taper.

Michigan


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