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  • From: Leslie <cayadopi AT yahoo.com>
  • To: homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] Homesteading and beyond ... was Corn Fed
  • Date: Tue, 6 Jan 2009 12:20:43 -0800 (PST)

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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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


--
"The world is my country, all mankind are my
brethren, and to do good is my religion."
Thomas Paine (1737 - 1809)




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