(Continued from Part 1. This part concludes the article.)
Twice a year the cabin was emptied of everything. The walls, floors, and ceilings were scrubbed with lye soap and a bristle brush. All the belongings were also cleaned before they came back into the house. This was pest control and it was needed until DDT became available. Even then, bedbugs, lice, ticks and other creepy crawlies were a fact of life and were controlled by brute force. Failure to do so left you in misery and maybe ill.
Foods were stored in bug proof containers. The most popular was fifteen pound capacity metal coffee cans with tight lids. These were for day to day use in the kitchen. (I still have one of them. It’s a family heirloom.) The next were barrels to hold the bulk foods like flour, sugar, corn meal, and rice. Everything was sealed or the vermin would get to it. The vermin was also why people sifted flour in particular. There was always at least one, preferably two, months of food on hand. If the fall cash allowed, they would stock up for the entire winter before the first snowfall.
The closest thing to a cooler was a metal box in the kitchen floor. It had a very tight lid and was used to store milk, eggs and butter for a day or two. Butter was heavily salted on the outside to keep it from going rancid or melting. Buttermilk, cottage cheese and regular cheese was made from raw milk after collecting for a day or two. The box was relatively cool in the summer and did not freeze in the winter.Continue reading“Preparedness Lessons from the 1930s – Part 2, by J. E.”