[Sca-cooks] Period cooking and camping

[Mary Denise Smith]

<This brings up a point we miss a lot in historic foodways>

The operative word here is "historic", as in what was done within a
certain period and in a certain locale, with certain cultural
imperatives. Piglets, calves and lambs were culled in the spring, mature
beasts that were not going to be wintered over were harvested in the
fall. Pork, especially, was butchered in the fall after a hard frost,
because it spoiled so easily. That was true even in the 1920s when my
Mom lived on a farm in Kansas. This is not to say that some animals were
not butchered whenever the meat was needed or wanted.

MD/Marged