Itís time to make supper. Sarah goes to the smokehouse to get the ham that is hanging there. It is from one of the pigs that were butchered last fall.
The meat was salted, and smoked over a small smoky fire of hickory wood. The salt and smoke preserved the meat so it didnít spoil, even in the hot summer weather.
The smokehouse is almost empty. One day soon, it will be time to butcher again, for next yearís meat.
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