. The long ago. T^Hgy J^ p*. Getting in the Wood An autumnal event of importance, second only tothe filling of the meat-house, was the purchase andsawing of the wood. Three sizes, remember—the 4-foot lengths forthe long, low stove in the Big Room, 12-inchchunks for the oval sheet-iron stove in the parlor,and the fine-split 18-inch lengths for the kitchen.(Yes, they burned wood in the kitchen—not onlywood, but oak and maple and hickory—the kindyou buyl by the carat nowadays!) And what a fire it made! Two sticks of the longwood in the stove in the Big Room, and the damperopen, and youd have to r

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. The long ago. T^Hgy J^ p*. Getting in the Wood An autumnal event of importance, second only tothe filling of the meat-house, was the purchase andsawing of the wood. Three sizes, remember—the 4-foot lengths forthe long, low stove in the Big Room, 12-inchchunks for the oval sheet-iron stove in the parlor,and the fine-split 18-inch lengths for the kitchen.(Yes, they burned wood in the kitchen—not onlywood, but oak and maple and hickory—the kindyou buyl by the carat nowadays!) And what a fire it made! Two sticks of the longwood in the stove in the Big Room, and the damperopen, and youd have to raise the windows inside offifteen minutes no matter how low the thermometerregistered outside. In the kitchen grandmother didall her cooking with a wood fire—using the ashesfor the lye barrel—and the feasts that came steamingfrom her famous oven have never been equalled onany gas-range ever made. (Gas-range! how grand-mother would have snififed in scorn at such a sugges- tlon!) Even coal was only fit for the base b

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Keywords: ., bookcentury1900, bookdecade1910, bookidlongago01wri, bookyear1916