Our journal of what we pray is our sojourn of life along the narrow way, even the old paths, submitting to the Bible as a light unto both.

Category: agrarianism (Page 20 of 21)

Agridioms

One of the ways agrarianism still affects culture is in the form of some idioms in the English language. We thought it would be fun and educational to mention a few, which I obtained from http://www.brownielocks.com/wordorigins.html (of course, others may have different versions of the origins):

No Spring Chicken

New England chicken farmers discovered that chickens born in the Spring bought better prices, rather than old birds that had gone through the winter etc. Sometimes farmers tried to sell the old birds as a new spring born chicken. Smart buyers often complained that a tough fowl was “no spring chicken” and so the term now is used to represent birds (and even people) past their plump and tender years.

Beat Around the Bush

This comes from boar hunting in which the noblemen hired workers to walk through the woods beating the branches and making noises to get the animals to run towards the hunters. Boars were dangerous animals with razor-sharp teeth (you really did not want to meet one-to-one, esp. with no weapon). So the unarmed workers workers avoided the dense undergrowth where the boar might be and beat around it, rather than going into it. Thus, this evasive technique was termed “beating around the bush” and today represents anyone who avoids approaching anything directly

Old Stomping Ground

The prairie chicken was often observed by early settlers dancing around at dawn with their fancy mating steps, making noises and strutting as part of their courtship with the females. They were so intense on this, they actually wore some areas of the ground bare! Soon, settlers could just tell by looking at some bare land that it was the mating spots for those frisky prairie chickens, and soon got called their “old stomping grounds.” Today the term is used both for areas when males and females gather to meet each other, or for any place in which a group of people just go to have fun and kick up their heels etc.

Henpeck

Biologist W.C. Allee gained fame when he discovered the pecking order of hens, and the female’s habit of using her beak as a weapon among other females. The hens never peck the male roosters. And yet the term today is often referred to represent the verbal attacks females put upon males. Go figure!

Chicken Feed

As far as farming goes, chicken feed is the poor quality wheat or corn given to chickens. Soon, city folks used the phrase in regards to our lower denominations of coins. And, the phrase soon became really popular among riverboat gamblers to mean a small amount of money, and it stuck.

Goose Bumps

It’s a phrase used to describe visible small bumps on our skin because of fear, shivering, etc. The phrase is based on the fact that geese were plucked of their feathers every couple of months, leaving the birds pretty bare. So, when they’d get a chill from the cold air, their skin would shrink and create these large pimples.

A Gift Horse in the Mouth or Straight from the Horse’s Mouth

When you get information straight from the horse’s mouth, it means you are suppose to be getting honest, correct information. The phrase comes from the old days when determining how old a horse was was done by looking at his teeth. So, before betting on a horse, people wanting to check its teeth to see how old this horse was. Therefore, anyone who worked around the horse (stable hand?) knew how old the horse was and could let the others know. Therefore, the information was acquired, ‘straight from the horse’s mouth’ and not the owner of the horse.

On the other hand, if someone gave you a horse for free, it was considered rude to look in its mouth and check to see how old it was. Therefore, you were not to “look a gift horse in the mouth.” Today, this means not to question the quality or motive a gift you get from someone.

Wet Behind the Ears

This refers to someone who has absolutely no knowledge or skill in some craft or job assignment. It goes beyond being a beginner. It means to know zip, nada, nothing! The origin is simple. It refers to newborn animals, who are wet from the womb when born. They dry slowly and often behind their ears stays wet the longest. Newborns are pretty helpless and know nothing, just like someone who has to do something that they don’t know how to do.

Caught Red-Handed

The phrase today means simply to be caught doing something wrong, usually while you are doing it so there’s no doubt you are doing something wrong. In the old days, it simply meant to be caught with the red blood of an animal on your hands as a result of butchering an animal that didn’t belong to you. According to the laws back then, just having freshly cut meat didn’t make you guilty. You had to be caught with the fresh blood of the animal to be convicted.

To Be At the End of Your Rope

Today it means that you have used up all possible resources, solutions, ideas, etc. in order to surmount a problem you have. It originated from the tethering of horses to eat (but not allowing them to run free). So, horse would eat in the area his rope allowed. When the horse ate all the grass that was easy, he then was stretching and eating in the area that was “at the end of his rope.”

To Gum-Up the Works

Someone (or something) that suddenly stops a project from running smoothly is “gumming up the works.” The phrase originates in old lumbering days when the men had to deal with the Sweet Gum tree. It’s sap gummed up their saws. They hated that. But, they discovered that the gum was fun to chew. So, they’d go collecting it and as a result, oftentimes returned all sticky from head to foot. And, it was hard to wash off! So, a person was all gummed up and stuck (lacking freedom of movement).

Scapegoat

On the Day of Atonement (Hebrews) the priests would take a black goat as the representative of all the sins of the people. During this ceremony he would lay the sins of the people on the goat’s head. Afterwards, the goat was let go (escape). Later on, anyone who was made to take the blame for the actions of someone else was called a “scapegoat” just like the ceremonial goat did for the sins of the people.

To Go Haywire

Logically, this phrase has to do with bailing hay. Back in 1828, Moses P. Bliss patented a machine that bailed hay. It worked pretty good, but there were times when the wire used on the machine would get stuck in the machine, wrap around the horse’s legs, etc. When the men cut it to untangle the mess, it often snapped, causing injuries. The situation soon slipped into social talk to represent anytime anything gets all messed up and can’t work properly (machines, projects, ideas etc.).

Kick the Bucket

It’s an expression meaning death. The phase originates from slaughter houses. When a cow was to be killed, a bucket was placed under him, while he was being positioned on a hoist. Sometimes, while adjusting the hoist, it made the animals legs jerk and he’d kick the bucket before he was killed.

Barking Up the Wrong Tree

Settlers hunted raccoons, possums and squirrels. Most hunting dogs would chase them up a tree and then bark until their masters came and shot the animals. Sometimes, the animal managed to sneak across to another tree w/o the dog seeing. So, the dog would continue to bark up a tree that didn’t have any prey. Soon, the phrase became known in social circles to mean anyone who is wrong about something and/or is being mislead.

To Build a Fire Under Someone

We all know that mules are pretty stubborn. Sometimes they just firmly set their legs and well… So, farmers decided that building a small fire under the mule’s belly would get him moving. There’s no proof this was really done a lot by muleskinners. But, the idea and imagery was such that people started using the phrase to mean “trying to get someone to move or take some action.”

Poppycock

It’s just a name for barnyard excrements from chickens. The phrase first appeared in stories written by Charles F. Brown (aka Artemis Ward) in the Cleveland Plain Dealer in 1858. He used the phrase to described the political talk he was hearing from candidates. It seemed to then catch on as a way of expressing any talk that was worthless and stupid, whether political or not.

A Stuffed Shirt

Anyone who is rather immobile (rather in actions or in ideas) is said to be a stuffed shirt. The phrase comes from scarecrows in which shirts and pants were stuffed with hay, supported by a stiff pole to create a figure to scare away pesky crows. It didn’t really move, it just stood there.

To Live High on The Hog or To Eat High on The Hog

The origin is pretty simple. It comes from the fact that the best part of meat on a hog is cut high on the thigh. The lesser quality meat comes from the lower thigh (has lots of fat). So, the meaning of the phrase is basically when you are eating (or living) the very best that is available to you; and, are not having second best or lower quality.

Fork Over of Fork It Over

“Fork over the dough!” is often heard on old 1940’s gangster movies. The term originates from England where peasants had to pay their landlords (Noblemen) rent in silver. When they didn’t have any silver, then they had to pay their rent from their crops. Shrewd rent collectors would decrease the market value of the crops to get more. In the meantime, the peasant was paying his rent via his pitchfork as he shoveled his crop into a wagon and grumbled. Rather than a pitchfork, today we just use our hands and “hand over” whatever is asked.

Stool Pigeon

It’s not about pigeons in the park sitting on stools. The origin goes back to when pigeons were eaten as a good meat source. In order to get one, many hunters took a tame pigeon, tied it to a stool in order to attract the wild pigeons to shoot at. Because the pigeon that was tied to the stool was used to trap the other birds, the name “stool pigeon” soon was used to represent anyone to tells (betrays) on his friends.

Hogwash

Two origins: First, male pigs are called swines. When they are castrated they are called hogs. The castration process required that the hogs be washed afterwards. The water was tossed out as worthless.
Or….it’s just the name of the swill fed to swines which really has no nutritional value at all. Today, if something is said to be hogwash, it just means talk that is stupid, invalid or illogical. In other words, it has about as much value as the nutrition in hogwash.

Pull Up Stakes

When you leave a place where you’ve been and go to a new spot, you are said to “pull up stakes.” The origin goes back to homesteaders, were stakes were put in the ground to mark survey lines. But, sneaky settlers would go out at night and move the stakes of other people to their benefit.

Fishy

Benjamin Disraeli, Prime Minister of England wrote in his novel, Coningsby in which he has the phrase “the most fishy thing I ever saw.” to describe a suspicious political deal. He observed that both fish and politicians could be slippery. Today, if something is said to be fishy, it means there is something suspicious about it.

Nip It in the Bud

Horticulturist learned years ago that in order to produce good fruit, a plant had to have a lot of buds snipped off. This improved garden produce, but was disastrous to individual buds. It became proverbial that when a bud was nipped off, it would definitely no longer produce any fruit. Today the word is used to refer to a sudden halt in any plans or project in which no further progress will result.

And finally, here’s everyone’s favorite deputy sheriff demonstrating the usage of this last one…well, sort of…

🙂

To me, word and phrase origins can be quite interesting. The site noted at the top of this post has many other English language words and phrases and their origins, in case you’re inclined to read about some more of them.

— David

Garden 2009 – Spring – Update III – A Borsch is a Borsch, Of Course, Of Course

We planted cabbage in our summer garden again this year. If you’ll remember from our garden last year, we didn’t have any cabbage heads to speak of; but this year the Lord has graciously blessed us with large, beautiful cabbage heads to eat fresh and preserve.

I can probably count the number of ounces of cabbage I’ve eaten in my life in single digits. I have nothing against cabbage in the least but just didn’t grow up eating much of it. So I was stumped to find a good way to preserve all of this cabbage with which God had blessed us.

I surfed online a bit under canning cabbage and found a recipe that sounded pretty tasty to me. Fast forward several weeks, and I now have over 60 quarts of borsch in my root cellar! (NOTE: For you proper spellers, “borsch” is, indeed, an approved variant spelling of “borscht.”) I had heard of borsch but had never eaten it to my recollection. I’m not certain if this recipe is an “official” borsch; but, regardless, it’s tasty! Wow! All these years I’ve been missing out! This recipe calls for five pounds of tomatoes per batch, so we were very thankful when we discovered the local produce market was having a sale on tomatoes at about $.50 per pound.

I’ve listed the recipe below in case anybody is panicking like I was, wondering how to capture and preserve their garden cabbage crop. Or if you just have a “hankerin'” for borsch 😀

Here is the official link to the recipe, but I made a few changes so I thought I would post it here also with a few personal notes in italics:

Yield: Eight pints (or four quarts) although I was generous with the ingredients and consistently got five quarts each time.

  • 5 lbs. tomatoes (about 20 medium tomatoes)
  • 8 cups coarsely shredded cabbage (I tried using a grater but realized coarsely chopping the cabbage works just as well and is much faster)
  • 6 cups water
  • 2 cups chopped onions (approx. 2 medium onions)
  • 1 cup chopped apple (approx. 1 medium apple)
  • 2 tablespoons instant beef bouillon (store-bought bouillon contains MSG, so on some of the batches I used pork stock from previous canning sessions of our pigs in place of the six cups of water, and added a little garlic and onion powder seasoning in place of the bouillon; and it worked fine)
  • 2 tablespoons sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  1. Wash, peel, remove stem ends and cores, and quarter tomatoes. Use a small spoon to scrape out the excess seeds, if desired. (I didn’t take the time to peel the tomatoes or scrape out any seeds, and it was fine)
  2. In a four to six quart kettle or dutch oven combine all ingredients. Bring to a boil; boil uncovered five minutes.
  3. Ladle hot soup into hot jars, leaving 1/2 inch head space.
  4. Adjust the lids.
  5. Process in canner at 10 pounds, 45 minutes for pints or 55 minutes for quarts. (Please look online for altitude instructions if you live 1,000 feet or more above sea level)6. Makes eight pints (or four quarts) (As I stated before, I was generous with the ingredients and consistently got five quarts)

Here are the tomatoes we were blessed to be able to buy very inexpensively. A 20 lb. box yielded three to three and a half batches:

I cut up each tomato in half and then into quarters and placed them in the soup pot:

I coarsely chopped up the cabbage and placed it in with the tomatoes:

I was amazed at how many cups each head of cabbage yielded:

Here are all of the ingredients introducing themselves to each other and ready to be boiled:

The ingredients have now been boiled for five minutes and are ready to be ladled into the canning jars for processing:

MMMmmmmm, delicious Borsch all cooked, processed and ready to eat!

What a blessing to have been able to capture and preserve these abundant, direct provisions from God. Dave and I have had some borsch for supper a couple of times now. Dave said it doesn’t smell that great but tastes delicious! It can stand on its own as a very tasty and nutritious soup, or meat may be added to make a wonderful stew. I added in some canned brisket meat recently along with some homemade bread, and it made a well-rounded supper for us. All thanks to God for granting us this food from our garden as a type of the spiritual food He gives us from His Word.

Susan

 

Goat Milk?

The background music came from fiddle champion Tony Ludiker’s free mp3s page. The recordings have Terry Ludiker and Darin Meeks on guitar.

This was fun to do. Here’s a bit of raw footage, some of which hit the cutting room floor.

In this first one, I held out as long as I could, until the end:


I almost didn’t get the part after this take. Also, based on the last few seconds, it appears that for some reason eating cookies makes me think I’m playing Hannibal Lecter:


Here, finishing up after getting the last goat back into the pen didn’t work out quite as expected:


And just for the record, the milk I drank was from a previous day’s milking that had been kept very cold. Apparently, it’s better tasting and lasts longer when the goat milk is chilled well right away.

There is a lesson in the main video, in case it wasn’t evident: most people go to the store for their provisions; agrarians go straight to the source, which is provided by God directly in accordance with His will, without the need for the world and its government approval, degrading pasteurization, shipping companies, grocery stores, and all of the other in-between means the industrial system requires for sustenance to go from where it’s produced to where it is used or consumed.

Which way is the proper way for a Christian to live?

We are thankful to the Lord for the provisions of our goats and the milk He is allowing us to have.

— David

P.S. In case you weren’t aware of the TV commercials, etc., our video is a take off of the California Milk Processing Board (and then licensed by others) ad campaign, “got milk?”

 

Garden 2009 – Spring – Update II – Sue-cchini


We didn’t know what to expect with our 2009 Spring garden, but the Lord has seen fit to provide us with plenty of water in our cistern with which to water the garden; and He has brought the increase, and what an increase! As me and my buddies Rogers and Hammerstein always say, “Zucchini is busting out all over!”

I went out to see what was available to harvest; and, boy, there was an abundance of zucchini ready to be picked:



I looked through our book, “Preserving Food Without Freezing or Canning” by The Gardeners & Farmers of Terre Vivante, to see if there were ways other than canning to preserve the zucchini. The book described a very easy, lactic fermentation method. I simply washed and grated the zucchini, skin and all, and put it into canning jars with a teaspoon of salt per pint alternating layers of zucchini and salt. Then I added water to each jar leaving 1″ head space, put on the lids and caps and……that’s it! I put the jars down in the root cellar and within days we had a very delicious and fresh tasting zucchini kraut:


I also read that drying zucchini is a very good way to preserve it. I was excited to be able to utilize the wonderful solar food dryer that Dave had made. So I cut up the zucchini into slices, and within a couple of days they were shriveled and crispy! They say you can eat them like potato chips with dip or use them in soups and casseroles.

Here they are put out to dry on trays in our solar food dehydrator:

Here are the dried chips after 1-2 days in the dehydrator (the orange looking pieces are apricots which turned out delicious as well!):

I preserved the dried zucchini chips in glass jars. And I didn’t have to use the pressure canner or a drop of propane!

I also harvested a bunch of yellow summer squash I was hoping to preserve. I read online that one woman didn’t like the “mushiness” of hot packed canned squash, so she and her family started raw packing it with no water. This way it could be dipped in egg and crumbs to fry it or be used in soups and casseroles. Well, I went ahead and tried it that way, and it worked great! I’m very excited to have found this method, which opens up a wider variety of ways to use squash in meals.

In addition to canning, I also processed some of the yellow summer squash with the lactic fermentation method, as I had done with the zucchini; and it turned out fresh and tasty as well, without any freezing or canning used.

What a huge blessing to be able to capture and preserve the freshness of these garden vegetables without canning or freezing. We are careful to thank God for the bounty of this harvest as well as His many spiritual provisions.

1 Cor. 3:6 – “I have planted, Apollos watered; but God gave the increase.”

Susan

 

Homemade Fat Lamp

In doing a little more research on fat lamps, I decided to try making one myself using baling wire and a mason jar. Basically, the wire would be coiled and shaped so as to hold the wick (a mop head string), and a handle would be included to be able to pull out the wick and wick holder. Here’s how I did it:

I wrapped the wire around a pencil. For the mop string we had though, the coil ended up too large; and so, I bent the coils to make them smaller:

This is the completed wick holder:

And here it is with the lard-saturated wick in place:

This is the wick holder and the wick now in the jar. Before I placed them in, I put several table spoons of lard into the jar and mashed them with the spoon to flatten them out:

Finally, here the lamp is lit:

Thankfully, the wick holder handle doesn’t seem to get hot when using the fat lamp.

We again are grateful for the Lord’s provisions; for Christ Jesus, the Light of the world, the Light of life (John 8:12); and for His Word, a light unto our feet and a lamp unto our paths (Psalms 119:105)!

— David

 

On the Road to Agrarianism I Got a Fat Fire

In continuing on a path to the old ways, we are hoping to lessen our reliance upon electricity, which for us right now includes producing light. Typically in the old days light was generated by burning oil (Lev 24:2; Ex 39:37). Interestingly, one of the oils people would use was lard from animals. We have the rendered fat from our pigs that have been butchered; and so, I thought it might be interesting to see if using the lard might work for us.

I discovered that there are things that exist called “fat lamps”, and so I purchased one from over the Internet that was a double, hanging lamp. These don’t have a wick, but apparently a strings from a mop head can be used, a couple of which the neighbors gave me. I put a large tablespoon worth of lard in the little “pan” of the lamp, took a mop string and put it in the lard so that it would be completely covered (the lard needs to be melted just enough to do this), put the lard-coated wick in the spout of the lamp, and lit it. It worked!…sort of — it had a very small flame. I found that if I positioned the wick to stick up in the air a little like a candle, it worked much better. The lard melted as the wick burned; the wick became saturated; and with as much lard as we used, the flame lasted for about three hours.

Here are some pictures of it in action:


Here it is, set in its hanging partner lamp:

After the first test where all of the lard was used, I wanted to see if by just adding more lard the lamp would continue to work. And so, I took another bit of lard and put it in the lamp, trimmed the wick and repositioned it, and then lit it. It was soaked enough with the previous lard that it worked fine; and then as the new lard melted, the lamp continued to burn.

Here it is re-lit, and at night with the electric lights off:

We are thankful for the Lord showing us ways to do things that are fashioned from His direct provisions.

— David

Garden 2008 II Update II – Sauerkraut

We had a drought last Summer and Fall which really affected the quantity and size of many of our garden vegetables. The time came to harvest our red cabbage from our 2008 Fall garden, and the heads were small and did not really look like cabbage heads but more like a bunch of leaves loosely wrapped around or falling away from each other. Dave said we had to at least try to do something with them. Our neighbor, Michael, mentioned you could make sauerkraut with cabbage, so we thought that might be the best way to go.

I looked up the simplest recipe I could find and hoped for the best.

Here is the cabbage in our garden waiting patiently to be harvested by its novice owner (pick me, pick me!!)

I washed all the cabbage leaves and cut them up with a knife because they were too loose to shred with a shredder or grater. I put the leaves in two 9×13″ pans, added the proportionate amount of pickling salt, and mixed well with my hands. There wasn’t much moisture to be drawn out of the leaves, so I had to add a lot more water when putting them into canning jars. After about 24 hours +/-, I prepared pint canning jars and filled them up with the cut-up cabbage leaves adding water, leaving 1″ head space, and screwed on the lids. I followed the instructions to put the jars into a pan (or lined box in my case) because as they started to ferment, there was some (not much) overflow leakage.

Then I stored the jars at room temperature for six weeks and turned them upside down several times over the course of those weeks to distribute the brine and keep everything moist.

At the end of the six weeks, I opened up all of the jars and emptied them into a large sauce pan, simmering them for about five minutes. Yep, it smelled and tasted like sauerkraut, although it was very dark green and more coarse than the kind you buy at the store. Although turning the cabbage into sauerkraut is a preservation method in itself, I proceeded to can the pints of sauerkraut and put them down in our root cellar in order to preserve them for as long as possible. Since we are not generally sauerkraut eating folks, I needed all the time I could get to figure out more ways to fix it!

Wow! I couldn’t believe that we were able to make sauerkraut and preserve it from what appeared to be pretty lifeless leaves. What a wonderful blessing! I’m very thankful to be learning these valuable lessons in food preservation and to be able to witness God’s direct provision from planting to our table.

Susan

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