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Historic (rec.food.historic) Discussing and discovering how food was made and prepared way back when--From ancient times down until (& possibly including or even going slightly beyond) the times when industrial revolution began to change our lives. |
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In article >, Frogleg
> wrote: > Would *you* eat a rabbit that had been hanging in 85 degrees for a > week? Outside a smokehouse, I mean. If you lived in the country it wouldn't take that much work to dig some sort of cellar. L -- Remover the rock from the email address |
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On Tue, 10 Feb 2004 22:39:08 +0000, Lazarus Cooke
> wrote: >In article >, Frogleg > wrote: > >> Would *you* eat a rabbit that had been hanging in 85 degrees for a >> week? Outside a smokehouse, I mean. > >If you lived in the country it wouldn't take that much work to dig some >sort of cellar. > In the American midwest those cellars served two purposes. Year 'round root cellar and warm weather tornado shelter. Some are simply dug a foot or two into the ground with a door slanted up the mound of earth that's then put over it. Where there were actual basements (upper midwest) there were frequently dug out chambers with the walls left as earth and a door separating them from the main basement to be used as the root cellar. -- rbc: vixen Fairly harmless Hit reply to email. But strip out the 'invalid.' Though I'm very slow to respond. http://www.visi.com/~cyli |
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On Tue, 10 Feb 2004 22:39:08 +0000, Lazarus Cooke
> wrote: >In article >, Frogleg > wrote: > >> Would *you* eat a rabbit that had been hanging in 85 degrees for a >> week? Outside a smokehouse, I mean. > >If you lived in the country it wouldn't take that much work to dig some >sort of cellar. If wishes were horses, beggars would ride. :-) My original post specified non-rural living. People have been clumping up in cities for millennia, far from root cellars. |
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<< If wishes were horses, beggars would ride. :-) My original post
specified non-rural living. People have been clumping up in cities for millennia, far from root cellars. >> I beg to differ, the house my father grew up in, located in Queens county, part of New York City, had a root cellar. At the base of the cellar stairs was a wooden door that opened into a chest high, sand floored area about three cubic yards in volume. This area remained cool in the hottest of summers and was for storeing vegetables, etc. Many other old houses I have been in in cities of New Jersey have also had such root cellars in them. You couldn't get everything into an ice box and root cellars are not just for country folk. |
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