By Nelson Algren, David E. Schoonover
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Extra resources for America Eats
Some time in August or September the threshing machine comes with three or four men to attend it and a dozen or fifteen of the neighÂ < previous page < previous page next page > next page > page_41 page_42 TreshingÂ nearÂ Anamosa. bors to handle the bundles of oats, straw, and grain. The work is done in a day of high pressure. There is a strenuousness indoo supper have to be provided for all the hungry crowd and the threshing crew has to be kept overnight. It is the most tumultuous excitement lends it a certain attraction, and the work is not nearly so irksome to the men engaged as is the more solitary and sob comes later.
Pointed sticks were employed to take meat out of a kettle when it was too hot to take with the fingers. Cups and all sorts of dishes were fashioned by this people from birchbark. In freshly cut birchbark vessels water could be heated before the bark was dry enough to catch fire. The Chippewas customarily ate only once a day, usually about the middle of the morning. But if food was abundant they ate as frequently as their stomachs would permit. They might go in flush times to as many as seven feasts in a single day and at each be expected to eat all that was placed before them.
Usually, sliced onions, dill pickles, pretzels, and mustard follow. Cheese may be Limburger, Swiss, Liederkranz, Camembert, Brie, or perhaps schmierkase with schmittlach. Instead of sliced, boiled, or baked ham, the tendency is more toward salami, chicken liver, minced ham, tongue, pigsfoot souse, or leone sausage. Cooked meats are commonly frankfurters, wieners, Hamilton mettwurst, or bratwurst. Plenty of beer and coffee are poured, and Dutch apple cake will top off the meal. Goulash was brought to Michigan as elsewhere by Hungarians.