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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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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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