Hurrah for Morgan Mill!
It was a great fundraiser for the fire department. It seemed that everyone was ready to buy and at last count the total was past the thirty thousand mark and more money is coming in.
There is still time to order your shirt or sign. The post office box is #13, 76465. The long-anticipated new tanker truck should be here in December. The fire fighters are getting updates on its construction and the last word was that it had been sent out to get powder coated (painted).
It has been so long in the making that I think everyone will be ready to celebrate when it gets here. I know I want a ride Thanks for the continued support for our fire fighters. With the construction on HWY 281, the reduced speed limit has cut down on the wrecks. This year there has been less than half as many wrecks compared to the previous year.
That job is probably the least favorite of the fire fighters. I heard Ken Stokes say once that when he joined the fire department expected to fight fires not go to wrecks. After 15 years, he is still doing both. Thanks, it has to be unpleasant but I will appreciate them if I need them.
One thing that has changed since I moved to MM is the amount of hogs killed on the highways. Every morning another person is retelling their dreadful story of the damage that the hogs did that night to their yards.
Speaking of hogs, Gene Williams tells the story of lard making in his book, Hurrah for Morgan Mill. He writes, “While some of the folks were making sausage, others were getting ready to render the lard.
Water was put into a wash pot and a few fat pieces were added before a fire was started under the wash pot. When the fat pieces began to melt, more pieces of fat, including the skin, were added. The water had to be stirred constantly with a wooden stick or paddle to keep the pieces from sticking to the sides of the pot. If the water got too hot the lard would be scorched.
When the fat and skin trimmings turned brown and crisp, they were removed, pressed and saved. These pieces were called “cracklings” and were used in making cornbread and lye soap, and they made good “snacks” as well. . . All of this work had to be completed in the same day. It was a hard day’s work but everyone looked forward to having fresh meat to eat for the noon meal. My mother or grandmother would fry fresh sausage or ribs along with biscuits and gravy. It made a meal that I can still recall over fifty years later.”
Next time I see a hog along the side of the road, I will think of the hard work our ancestors worked years ago. Now, I wonder how we are ever going to get rid of all those hogs.
The line dancers will be having their end of year party on Tuesday, Nov. 21, at 9. Everyone is invited. The next meeting will be Jan. 2 at the Community Center. Make a New Year’s Resolution to join the line dancers. It is fun and exercise too. Leader Kathy Cliff is going to start at the beginning so come and start moving. The Community Supper will have one meeting in December.
It is their traditional gift exchange on the fourteenth of December. Sandy Sandstrom is already making plans for the Community Wide Nativity on Saturday, Dec. 16.
Put these dates on your calendar, there will be more to add later.