1939 saw the beginning of a new era, as the world situation was changing. Being 4 years old, conditions of the world were the least of my worries. Adolf Hitler had risen to power ,in Germany, and the world was on the verge of being thrust into the clutches of World War 2. Europe was not the only bastion of trouble. The Japanese were also busy with plans of their own. Scrap metal was high and furs, from animals, were also going at a high price. The Japanese were building their war machine from the metal. The Germans were using the fur to make linings for hats in soldier’s uniforms.
Being in the heartland of America, Calumet, Oklahoma, and on a farm far removed from the world, life went on as usual for the Higdon family. My dad hired a man, George McClung. He worked for us for a sum of $15.00 a month, plus room and board. It seemed a pittance, but to make some money and food and place to stay was very good for this time period. Robert and Mildred were big enough to help, but it took a mature man to make some of the operations go smoothly. We were still operating the farm by 1900 standards. The plowing was with horses as well as cultivating, and planting. Once the cotton was planted, and visible, a Go Devil Sled was used to work the soil, up around the young plants. This accomplished, the next move was to chop the cotton, to thin it out and remove any unwanted weeds. Lawrence usually planted Sudan grass, near the barn, so the cows could forage on it during the night. We had a cement water tank, by the windmill, used to water the livestock. South of the cement tank, where the water overflowed, was a pot hole where the geese, turkeys and chickens drank water. The water well, was the result of digging down, about 10 to 15 feet, shoring up the walls with bricks with a windmill placed above. A pipe with a sand point was driven down to the water table. The best thing about the water well (a ready supply of fresh, sweet tasting water). The windmill, armed with a sucker rod, drafted the water to the surface. The only problem, the water didn’t run from the well to the house. The water had to be carried, by bucket, for household needs. Jim and I were old enough to carry water to the field. We drew fresh well water, placed it in a fruit jar, wrapped in burlap sack cloth, and carried it to whoever was working in the fields. In the summertime, the sand was burning hot. Our bare feet searched for some grass, usually full of goatheads or sandburs, seeking some relief. We were always greeted gladly by whoever was working.
Usually, when we got back to the house, mother would tell us to catch a couple of roosters to cook for dinner. We always had a new brood of chickens, in the early spring. The roosters (fryers) served as a source of meat, while the pullets were preserved to supply eggs. I remember the pullet eggs. They were small, but very edible. Like everything else they had their use, until they matured into full size eggs. The rest of the noon meal would be fresh green beans, English peas, mashed potatoes and cream gravy. We always had a fresh supply of homemade bread or cinnamon rolls. Oatmeal cookies, cherry or apple cobbler (in season) was for dessert. Summers were nice, because of the ready supply of fresh foods.
The gardens were something special. Charlie would always plant cantaloupe and watermelon. I remember the little mounds, spaced generously, to allow the long vines to grow. Onions, cow peas, English peas, green beans, corn, beets, cucumbers, radishes and cabbage were the basic plantings. Potatoes were also planted. We usually planted 100 lbs of seed potatoes for use (and storage for the winter). When these crops matured it meant a lot of hard work. Mother would get the pressure cooker out, gather the fruit jars up, and prepare to can all we needed for the winter months.
I always knew that the pressure cooker was going to blow up someday, and kill us all. The pressure valve, would pop off, hiss and scare me to death. The jars would be washed and prepared for the vegetables. The vegetable, likewise, were washed and prepared for the jars. It would take a while, but with a combined effort, the filled jars were soon ready for the pressure cooker. The cooker would cook the vegetables and in the process, make a tight seal, seating the lids, until they were ready to be eaten. Our success ratio was very good, preserving food products. Once enough food was prepared, it was placed in the cellar, north of the house, for future use. The jars were placed on wood racks in the cellar.
When the potatoes matured, they were dug up, and placed in the cellar. We allowed the onions to mature, and would tie them in bunches, using twine. We would hang them in the granary, until they were used.
We had a DeLavel separator, which was used take the cream from the milk. The milking was all done by hand. The south side of the barn had stanchions, for the milk cows. We put feed in the manger, and when the cows started eating, we would slide the stanchion shut, locking it in place. When the cow was secured, kickers were placed on the haunches, just above the knee on the rear legs, and the milking started.
Proper milking is an art in itself. Fred Tinsley, our neighbor , said hearing Jimmy milk was as smooth as a Singer sewing machine. A milk stool ( single leg, flat board) was used to support the person milking. The bucket was held between the legs of the person milking. Using precise strokes, all the milk of the udder is taken, until she gives no more. When properly done, the cow will continue to produce milk, every morning and evening. A cow, who has had a calf, will continue production until they dry up. It is one chore, necessary seven days a week, morning and night.
Before Jimmy and I were able to milk, our job was shooing flies away from the separator. Raw milk was placed in a holding tank above the separator. Filtered milk, made the trip through discs in the separator. In the process, cream and milk were funneled into separate containers. The skimmed milk was fed to young calves, by buckets. Hogs were fed milk in a trough. Jim and I, when we didn’t want to shoo flies, would hide in the tall Sudan grass. Sometimes we would hide in a cotton wagon. This was in the drive through, of the granary, where picked cotton was being stored. The wagonload of cotton was destined for Calumet, for ginning and baling. (Lyons gin).
Once the cream was separated, some was used for homemade butter, and cooking. The rest was sold, as it was a valuable commodity. Cream was used as a remedy for sunburn. The butterfat helped sooth a parched skin. Being fair skinned, it really helped me, as I was always sunburned. Our favorite use of cream was a bread, cream and sugar sandwich. We would spread cream on homemade bread and sprinkle sugar on it. After eating the bread down to the crust, I would throw it to a big hen. I then chased her until she dropped it. This went on until they scurried under the currant bushes, or we were worn out. Chickens were my bad news for me. Some went down into the cellar, and I closed the door behind them. About a week later, someone opened the door, and out came weak and wobbly chickens. Their combs were yellow, from solitary confinement. A turkey became a victim of my throwing arm. I picked up a clod of dirt, and hit her in the head. She fell over and died on the spot. We had turkey, before Thanksgiving. I never messed with the geese. They were prone to fight back. They stayed around the water hole by the well, which was always nasty. The geese would glean the grass in the cotton fields, which my dad liked.
