An Interview with Barbara Shelton Turnbull formally of Caddo, now living in Durant Oklahoma.
This interview did not have the information on who conducted the interview or the date of the interview. Most of these interviews were done between 1937-39 and is housed in the library at the University of Oklahoma
Interview: Preparing Meat and Vegetables
Mrs. Barbara Shelton Turnbull now of Durant, Cherokee age 45 years, wife of the late Walter Turnbull told me how her mother-in-law prepared beef and pork while she lived with her on a farm near Caddo.
Her mother-in-law is Mrs. Adelina Dwight Turnbull
They would butcher a year old steer and cut the meat up into small pieces, place the meat on the upstairs porch, putting mosquito netting over it. It would take about forty yards of mosquito net. We would watch it every hour of the day to make sure no green flies were around and take it in every night to keep the dampness from it. It would take ten days to dry thoroughly then we would put it in flour sacks tie it up and hang it where the wind would blow on it and cut off in pieces when we were ready to use it.
After killing the hogs, cut meat up and salt down in a large box leaving six weeks, then take out of salt and dip in boiling water, roll in brown sugar and red and black pepper. Then hang and smoke with hickory or cobs. Smoke for two weeks building a fresh fire every morning. Then take down and wrap in paper and pack in box
Hominy (enough for small family)
Shell five ears of corn. Wash and place in a kettle of water. Tie in a sack, a quart of wood ashes and put in the water with corn, then cook for four hours. Then take ashes out, wash the hominy four times, put in clear water and cook for three hours. The hominy is good fried in meat grease.
To keep bugs and worms out of fresh dried fruit such as peaches apricots they would put sassafras rot in the sack with the fruits.