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[Leslie <cayadopi AT yahoo.com>]

Hardtack?  it's been in every grocery store I've shopped at.
 
I like the much thinner version (I buy Kavli, but can't get it locally), 
especially with a nice thin slice of norwegian goat cheese or a thin smear of 
Kaviar paste (which I wish I could find easier in the US).


--- On Tue, 1/6/09, bobf <bobford79 AT yahoo.com> wrote:


I didn't know it was still made; my memories of reading of hardtacl all had




>From erthnsky AT bellsouth.net  Tue Jan  6 15:28:38 2009
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Subject: Re: [Homestead] Homesteading and beyond ... was Corn Fed
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Clansgian AT wmconnect.com wrote:

> Pretty common.  Biscuits in the South were because the hard wheats that make
> yeast risen bread don't grow here well.  Instead soft wheats, like Arthur 
> 71,
> the most common, do well in the South and in small stands.  Soft wheat 
> makes a
> better bisucit than it makes a risen loaf.

That makes sense..

>
> The South was host to small fields of oats, wheat, barley, and rye.  Very,
> very little wheat was imported.  Cornmeal and cornbread are more common, but
> were not exclusive.  Among my family artifacts from the tiny fields in the 
> SW VA
> mountains includes a grain cradle.

 From what time period?  Surely your family wasn't living in the
mountains before 1830?

B


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  brethren, and to do good is my religion."
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