NEWS FROM THE HILLS
Tendrils of fog are spiraling upward on Pilot Knob, reaching for the gray, overcast sky. One of Mom’s old homilies comes to mind, “Fog on the hill brings water to the mill.” It is a sure sign of more rain to come.
We have had rain, and more rain. January is almost over, and we’ve had very little winter weather. Makes a person wonder what is in store for us from now until spring. Some states are suffering for lack of moisture, and we have plenty and to spare.
Weldon Burrows of Sutton requested a song some time ago, and with this cold and rainy weather it seems like an appropriate time to print it. He said his Grandpa Fred Burrows played the fiddle and sang this song to the tune of “Red River Valley.” (That’s a song that is dear to my heart.)
MAY I SLEEP IN YOUR BARN TONIGHT MISTER?
One night it was dark and ’twas raining, when along came a tramp in the rain; He was making his way to the station, to catch a long-distance train.
May I sleep in your barn tonight, mister? It is cold lying out on the ground; And the cold North wind, it is blowing, and I have no place to lie down.
Now I have no tobacco nor matches, and I’m sure I will do you no harm, I will tell you my story, kind mister, for it runs thru my heart like a thorn.
It was three years ago last summer, I shall never forget that sad day; When a stranger came out from the city, and said that he wanted to stay.
One day as I came from my workshop, I was whistling and singing with joy; I expected a kind hearted welcome, from my sweet loving wife and my boy.
But what should I find but a letter, it was placed in the room on a stand; And the moment my eyes fell upon it, I picked it right up in my hand.
And this note said my wife and the stranger, they had left and had taken my son; Oh, I wonder if God up in heaven, only knows what this stranger has done.
These old fashioned ballads are known as “tear-jerker” songs, and it is true that most of them have tragic themes. An Oklahoma folk song collector, Bob Duncan, once said, “Folk songs represent the spirit of individuals and generations all rolled into one.” They are part of our heritage, and must not be allowed to die out.
Also part of our heritage is the old-timey recipes that are handed down from generation to generation. I have discovered that there are many such recipes that are carefully saved by families.
When the source for lime pickles was requested in this column, I had no idea of the deluge of recipes that would follow. We want to sincerely thank each one who responded. (I have the best readers in the world!) All of them were basically the same, although some of the recipes called for two cups of lime, and others only one.
Betty Ingram of Spencer writes that this recipe has been in her family for 50 years. Evelyn Maddy writes that she worked at the Diamond Department Store with Ginny Brown, who brought lime pickles to share. She says she has lost track of Ginny, but still remembers the wonderful pickles.
Sharon Clark of Shrewsbury says that she makes these pickles every year, and they are the best. Her 85 year old neighbor gave her the recipe. She adds that the lime can be found in the canning section of the grocery store—it’s not your garden variety lime.
Vincent Waits sends the recipe that his great-grandmother used. (This goes ‘way back.) He says that he has a recipe for cinnamon cucumber rings that his ten year old loves. He calls the lime “hydrated” and says that it can be purchased at Kroger’s.
Martha Dailey, a home-grown West Virginia girl now living in California, sends the pickle recipe given to her many years ago by Evelyn Saville of Romney. She uses white vinegar, and adds green food coloring. She states, “My heart will always remain in West Virginia.”
Charles R. Kearns of St. Albans soaks the cucumbers in ice and water for three hours after they have been rinsed three times in different water. Becky Reed sends her recipe, and asks if I have ever heard of a butter pie? She said that her grandmother was an excellent pie baker, and every time she baked pies she would make a butter pie for her grandfather. She added that her grandmother also called it “Poor Man’s Pie,” probably because it contained no eggs—just sugar, flour, milk, butter, salt and vanilla.
We heard from Lorena Jones of So. Charleston, who adds that these are good and brittle. Kathleen Greenlief from Pinch sends a recipe she says is a “keeper,” and notes that she ties the spices in a cheese cloth bag. We received a recipe from Olive Ross of Left Hand, and Anna Stricker of Charleston. Grace Brown of Bickmore sends her recipe, as well as Dottie Lynch of Charleston.
Mary Frances Shafer of Falling Rock cautions, “When rinsing the cucumbers, do not pour the water off them. Be sure to lift them out of each rinse water. Hilda Frame of Gassaway sends her recipe, and notes that these are very good. Gaye Alford of Milton cautions to use a plastic container for good results. (Never use aluminum.) P. J. Casto of Ripley comments that these pickles are so crisp they practically crackle.
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