Thursday, November 20, 2014

Prairie Life

 
Lindsay

 
Living on the prairie was hard at best.

Surviving the elements was the test.

 
Ranchers came for open range land.

Cowboys were needed for helping hands.

 
Round-up was exciting, held in the spring.

Riding skills cowboys did bring.

 
Ten-year-old Lindsay was just the right age.

Her independence was center-stage.

 
Rustlers and blizzards she did endure.

Triumph and success made her secure.

 

 

Please note the blog posts on the first and third weeks of the month.

Prairie Girls




Lindsay

I am Lindsay. Pa and I have spent part of my first round-up riding along the fence line between the open range and our ranch. One day we discovered the fence had been cut. Pa said someone had stolen our cattle. He showed me one of the rustler’s horses had a broken shoe, and I could see it made a different track than the other horses.

Read my story to find out how my friend Ella and I learn who the cattle and horse thieves are.

Buck
                                   by Judy


I was twelve when my parents finally caved and purchased a horse for my younger brother. Unlike Lindsay, I was not overly anxious or excited to be involved with the day-to-day activities of our family farm. Still, I did realize a horse might lend some excitement to my fairly isolated rural life.

Like most parents, mine did the best they could with the circumstances, knowledge and skills they had at the time. However, I do question some of their parenting decisions. In particular, the decision to have both my younger brother and me ride the horse together, bareback, the fifteen miles from the stockyards to our house. I was twelve, and my brother was nine. 

No doubt the horse was headed for the glue factory before my dad bought him. And yes, he probably was a circus horse who was too old to be in the circus any longer. (At least that is what my dad was told.) But, the problem was neither my brother nor I had ever before been on a horse. Nor had either of us ever paid much attention as how to get from the stockyards to our house. “Just stay on the back roads,” Daddy said as he handed my brother the reins and gave “Buck” a pat on his behind.

At first my brother and I were excited to be on such a great adventure. Sure, the sun was hot, but we had on shorts and light-weight shirts. As farm kids, we most always had our straw hats on and did so that day. (I’m grateful now for my mother’s insistence I always wear my hat.)  Buck was well-trained and heeded our uncertain commands. I don’t remember how long it took us to get home, but we did somehow and did not get lost on the country roads. I do remember it was a long, hot summer afternoon, and neither my brother nor I smelled very good when we arrived home.

While it was over a week before either one of us went for another ride on Buck, we spent many more pleasant afternoons riding that old horse. Turns out, perhaps buying a horse for my little brother wasn’t such a bad parenting decision after all.

Prairie Recipes




Chuck Wagon Fare

The following includes chuck wagon terms a cook needed to know:

Wreck pan: the pan where the cowboys put their dirty dishes after eating.
Squirrel can: a large can where the boys scraped the food scraps after eating.
Cook’s last job of the evening: he must point the tongue of the wagon toward the north so the herd could “follow the tongue” the next day.
Gut robber, greasy belly, and biscuit shooter: name given for the cook.
Coffee recipe: use a handful of coffee for every cup of water.
Possum belly: the name for the rawhide apron attached to the underside of the chuck wagon where wood or buffalo chips were stored for making fire.
Why the cook threw dirty dishwater under his wagon: kept the cowboys from sleeping in the shade under the wagon. (Chronicle of the Old West)

Whether a cook and his chuck wagon were any good was often determined by his biscuits. If he couldn’t make a flaky biscuit in a cast iron skillet over an open fire, the cowboys were in trouble. The following was a good recipe to use.

Buttermilk Biscuits

2 cups flour                                                 ½ teaspoon salt
4 teaspoons baking powder                        5 tablespoons lard or shortening
1 teaspoon soda                                         1 cup buttermilk

Sift flour, baking powder, soda, and salt together. Cut in lard until mixture resembles coarse crumbs. Add buttermilk, stirring until mixed. Turn out onto floured board; knead slightly. Roll out about ½ inch thick; cut with floured biscuit cutter. Place in cask iron skillet with lid. Bury in coals until done.

An older recipe for breakfast might have included this one:

Slapjack

Take flour, little sugar and water, mix with or without a little yeast, the latter better if at hand, mix into paste and fry the same as fritters in clean fat.