Thursday, December 8, 2005

Carey Chapel & Mt. Pleasant News
Allene Teel

Fortner home setting for Adult Sunday School Christmas party; Carey Chapel hosts Christmas card and gift making workshop

A large crowd attended the deacon ordination service for Kevin McClure Sunday night, November 27, at FBC, Mt. Pleasant. Rev. Troy Styers, from Millington, Tenn., was the guest speaker. Bro. Ken Guffey and Rev. Jimmy Sparks also spoke. Billy McClure sang the special music. A fellowship was enjoyed afterwards.

Due to the sickness of Pastor O.E. Langner, Rev. Armond Taylor preached at Carey Chapel Baptist Church, on Sunday, November 27.

On Saturday, Dec. 3, the staff and wives, deacons and wives and shepherds and wives, of Carey Chapel Baptist Church, hosted a banquet in honor of the widows and widowers of the church.

There will be a Christmas card and Christmas gift making workshop at Carey Chapel Baptist Church on Saturday Dec. 10, in the fellowship hall.

The Mixed Adults Sunday School Class, of FBC, Mt Pleasant, will have their Christmas Party at the home of Harold and Shirley Fortner, on Saturday, Dec. 10.

The Sarah Sunday School Class, of FBC, Mt. Pleasant, will have their Christmas Party at the home of Fran Hillard.

Congratulations to Gregg Jones who graduated from the Mississippi Law Enforcement Department Academy in Boseville. His parents are Ronald and Debbie Jones. His grandparents are Bobby and Antha Jones and Ray and Annette South . They are all good friends of mine.

I Remember

Daddy had an acre lot to keep his pigs in. He would put rings in their noses so that they wouldn’t root up the ground. He always kept a bunch of hogs to kill for meat. I remember he would put six-eight in a pen to fatten them up. I hated hog killing time. It was always cold and a lot of hard work. The men did most of the work, but we had to help. Neighbors would swap up helping one another.

I remember that you had to have plenty of hot water. The water was heated in a big black pot. A 50-gallon barrel was used to scald the hogs after they were slaughtered. Next the hair was scraped off of them and they were hung on a scaffolding so their stomachs could be cut open and the insides removed. They were then laid on a table and the hams, shoulders, tenderloins, ribs, back bones and fat back were cut. We called the fat back streak-lean streak-fat. Now days it’s called bacon. We would then cut up the meat to make lard and sausage. A sausage mill was used to grind the sausage. I have ground a lot in my days. The sausage was put in cloth bags and hung in the smoke house. The hams and shoulders were buried in salt in a big wooden box for six weeks. They were then taken out and placed in a cloth sack and also hung in the smokehouse.

The next day we cooked the lard and it was put in five-gallon cans. After all the lard was cooked out of the meat it was called crackling. Mama would make crackling cornbread. It was so delicious.

Now days hog killing has gone out of style. We can go to the grocery store and buy all the meat we need, already packaged. My, my, things have changed since I was a girl growing up on a farm.

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