Could This Critter be an Adult Seven Year Itch Bug?A Time to Remember
Germs and More Germs
By Ronnie Powell
It seems these days there is an enormous battle waging against germs and rightly so I suppose. I wonder however, what would happen if all the germs were slain, would humankind also perish? We are advised to wash our hands repeatedly during the day; to spray and wipe everything down with disinfectant, to boil water, overcook food and the list goes on. Personal hygiene is of course important, but are we dirtier today than we were back in the old days, say from the 1930”s to the beginning of the great industrial revolution after World War Two?
I was born and reared on a farm that lays along the South bank of the Dousinberry Creek about three miles from Long Lane, Missouri. We were in my opinion a typical farm family of those golden years, poor, innovative, honest and hard working folks. Shoes for the children were a luxury, worn exclusively in the winter and on Sundays. It was not unusual to strike out barefoot on a cold frosty morning to bring in the milk cows. Calloused toes and feet are tough, but are no match for Jack Frost and once behind the cattle I took advantage of warm cow piles which were usually abundant. I of course later washed my feet, but I doubt if that would be an accepted alternative to warming ones feet at the present.
Fried chicken a staple in those days and occasionally, especially on Sundays chicken and dumplings. Whether fried, baked or boiled anything left over was covered with an oil cloth and remained on the table most of the day. (No refrigeration) We never considered bacteria or other forms of germs, but happily in passing grabbed a left over biscuit and a chicken neck or wing for a snack.
Milk and butter were usually abundant straight from the cow’s udder, cooled in a spring, rich in butterfat and I suppose loaded with germs. Other meat sources were pork, rabbit, squirrel and a rare treat young groundhog and fish from the creek. All of these meat sources were handled freely and yes we washed our hands in a granite pan at the well and dried off with a feed sack towel.
Hog butchering nearly always took place at the end of summer, early autumn and was a bit messy to say the least but later when fresh liver was frying in a cast iron skillet the aroma of that indulgence made it all worth while. Most of the meat was preserved with a mixture of brown sugar and salt and left to cure in the back of the well house. The meat generally lasted until late June of the following year. I must say by late spring the remaining meat did not look to appetizing for much of it had turned green on the surface, but once sliced open and the green removed the remaining meat although a bit sharp to the taste was quite delicious. There had to be some germs in there somewhere.
It was not unusual to drink from the creek in those days, closely watching a big fat crawdad with a pincher up and ready to strike. Many times during the summer we bathed in the creek, adding our germs to the water and acquiring others I suppose.
Canned goods were plentiful in Mason fruit jars and on occasion one was found that had spoiled. I’ve often wondered how many were borderline and consumed by the family, loaded with germs. Fresh garden produce was for the taking and many times while passing by or performing the duty of dreaded weeding I’d pull a fat carrot from the ground, brush it against a pant leg and go on my way eating it. The ground had been fortified with chicken and cow manure and probably a haven for many species of germs.
Times have changed and much of the land, air and water are undoubtedly more polluted in the rural areas than it was in my youth and diligent care should be taken and perhaps those of us who were reared in the country before electricity should have been more careful, but there was little sickness among us. An occasional cold and a rare bout of pneumonia were present at times. For the most part healthy people thrived in the country environment in those days coexisting among the dreaded germs.
I realize the term germ is a broad statement in this writing and not exactly correct, but I see no valid reason to get into details of what is and what is not, just grin and go on. Adios
Germs and More Germs
By Ronnie Powell
It seems these days there is an enormous battle waging against germs and rightly so I suppose. I wonder however, what would happen if all the germs were slain, would humankind also perish? We are advised to wash our hands repeatedly during the day; to spray and wipe everything down with disinfectant, to boil water, overcook food and the list goes on. Personal hygiene is of course important, but are we dirtier today than we were back in the old days, say from the 1930”s to the beginning of the great industrial revolution after World War Two?
I was born and reared on a farm that lays along the South bank of the Dousinberry Creek about three miles from Long Lane, Missouri. We were in my opinion a typical farm family of those golden years, poor, innovative, honest and hard working folks. Shoes for the children were a luxury, worn exclusively in the winter and on Sundays. It was not unusual to strike out barefoot on a cold frosty morning to bring in the milk cows. Calloused toes and feet are tough, but are no match for Jack Frost and once behind the cattle I took advantage of warm cow piles which were usually abundant. I of course later washed my feet, but I doubt if that would be an accepted alternative to warming ones feet at the present.
Fried chicken a staple in those days and occasionally, especially on Sundays chicken and dumplings. Whether fried, baked or boiled anything left over was covered with an oil cloth and remained on the table most of the day. (No refrigeration) We never considered bacteria or other forms of germs, but happily in passing grabbed a left over biscuit and a chicken neck or wing for a snack.
Milk and butter were usually abundant straight from the cow’s udder, cooled in a spring, rich in butterfat and I suppose loaded with germs. Other meat sources were pork, rabbit, squirrel and a rare treat young groundhog and fish from the creek. All of these meat sources were handled freely and yes we washed our hands in a granite pan at the well and dried off with a feed sack towel.
Hog butchering nearly always took place at the end of summer, early autumn and was a bit messy to say the least but later when fresh liver was frying in a cast iron skillet the aroma of that indulgence made it all worth while. Most of the meat was preserved with a mixture of brown sugar and salt and left to cure in the back of the well house. The meat generally lasted until late June of the following year. I must say by late spring the remaining meat did not look to appetizing for much of it had turned green on the surface, but once sliced open and the green removed the remaining meat although a bit sharp to the taste was quite delicious. There had to be some germs in there somewhere.
It was not unusual to drink from the creek in those days, closely watching a big fat crawdad with a pincher up and ready to strike. Many times during the summer we bathed in the creek, adding our germs to the water and acquiring others I suppose.
Canned goods were plentiful in Mason fruit jars and on occasion one was found that had spoiled. I’ve often wondered how many were borderline and consumed by the family, loaded with germs. Fresh garden produce was for the taking and many times while passing by or performing the duty of dreaded weeding I’d pull a fat carrot from the ground, brush it against a pant leg and go on my way eating it. The ground had been fortified with chicken and cow manure and probably a haven for many species of germs.
Times have changed and much of the land, air and water are undoubtedly more polluted in the rural areas than it was in my youth and diligent care should be taken and perhaps those of us who were reared in the country before electricity should have been more careful, but there was little sickness among us. An occasional cold and a rare bout of pneumonia were present at times. For the most part healthy people thrived in the country environment in those days coexisting among the dreaded germs.
I realize the term germ is a broad statement in this writing and not exactly correct, but I see no valid reason to get into details of what is and what is not, just grin and go on. Adios
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