When we returned from the beach at the summer’s end, work began in earnest. Our farmer in the country was visited and asked to slaughter two hogs for us, always two. He made sausage and bacon and smoked the hams, while we made head cheese, chitterlings, scrapple and all the other delicacies one makes from the pig. We ate copious quantities of spareribs and knuckles, as well as some smoked loin. Our farmer also made us a barrel of sauerkraut and a barrel of pickles. Sacks and sacks of potatoes were ordered—several different varieties.
