July 6th is (United States’) National Fried Chicken Day. A perfect time to acknowledge and celebrate the love of fried chicken throughout the nineteenth century. Not only was this dish well-established in the colonies (17th and 18th centuries), it was a favorite throughout the States as the nation expanded to the California coast. Vintage newspaper clippings detail restaurant menus featuring fried chicken and provide vintage instructions for frying succulent drums, thighs, and breasts. Apparently folks said thank you with a good meal then, the same as they do now.
Old West homemakers churned their own butter as part of a time-intensive process. Churning butter depends upon much more than simply agitating cream–temperature matters. Can you imagine trying to churn butter on a bitterly cold day or in the heat of the summer when the process depended upon a narrow range of temperatures?
Twenty-first century people have it easy. In fact, most of us don’t know how to make soap–much less the ingredients (found on the Old West homestead) that should be saved in the process of living so that soap could be made. Soap did become readily available through catalog orders, but it cost money, and the more remove a settler, or the earlier a man or family found themselves on a frontier, the dirty, hot job of soap making was a necessary one. This article sheds light on the process, basic ingredients, methodology, as well as the rise of commercially prepared soap products.