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<blockquote data-quote="gillman7" data-source="post: 1918999" data-attributes="member: 2784"><p>Yessir, that was how we did it at our house. No use in dulling an axe over a chicken.</p><p></p><p></p><p></p><p>And this is how my grandma did it up until she went to the nursing home at 89 years old. Never did by a store bought chicken. She was also where I learned to scald a hog, and use a smoke house, not a back porch smoker. We used to have salt pork that was months old, keep our bacon in grease cans, etc. Gotta tell you, if you have never had milk that you have to shake before you drink it, you have never tasted real milk. The homogonized, pastuerized watery crap you get in stores is not real milk. You need the kind that you skim the cream off of the top to make your own butter, and then mix the rest back in for your drinking milk.</p></blockquote><p></p>
[QUOTE="gillman7, post: 1918999, member: 2784"] Yessir, that was how we did it at our house. No use in dulling an axe over a chicken. And this is how my grandma did it up until she went to the nursing home at 89 years old. Never did by a store bought chicken. She was also where I learned to scald a hog, and use a smoke house, not a back porch smoker. We used to have salt pork that was months old, keep our bacon in grease cans, etc. Gotta tell you, if you have never had milk that you have to shake before you drink it, you have never tasted real milk. The homogonized, pastuerized watery crap you get in stores is not real milk. You need the kind that you skim the cream off of the top to make your own butter, and then mix the rest back in for your drinking milk. [/QUOTE]
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