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Our holdings include hundreds of glass and film negatives/transparencies that we've scanned ourselves; in addition, many other photos on this site were extracted from reference images (high-resolution tiffs) in the Library of Congress research archive. (To query the database click here.) They are adjusted, restored and reworked by your webmaster in accordance with his aesthetic sensibilities before being downsized and turned into the jpegs you see here. All of these images (including "derivative works") are protected by copyright laws of the United States and other jurisdictions and may not be sold, reproduced or otherwise used for commercial purposes without permission.

© 2019 SHORPY INC.

[REV 25-NOV-2014]

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That's All, Folks: 1936

That's All, Folks: 1936

December 1936. "C.D. Grant in storehouse on his farm at Penderlea Homesteads, North Carolina." Medium format negative by Arthur Rothstein. View full size.

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I grew up with them and I'm of French-Canadian decent.

Pig bladder balloons

I enjoy the comments about all that was made from pigs! One my grandfather told me about, was taking the pig's gall bladder (although I suspect it may have been the urinary bladder), and blowing it up into a balloon, tying it with string. It must have been fun to play with, because it was among his favorite childhood memories!

And this little piggy

Now we know what happened to the little piggy that stayed home.

Pork is good food

Anyone who is a carnivore and is not forbidden from consuming pork by his religion can always find a pork product that they love. In the olden days, when people did slaughter and store their own food, neighbors, friends and relatives would share their butchered pig and use almost every bit of it. Did'ja ever hear of "jellied pigs feet?" Mom would simmer the immaculately cleaned feet for hours until they fell apart in the rich, porky broth with seasonings and spices, then after cooling it somewhat would strain the broth and take all the bones out of the boiled meat. She would cut this (feet meat) into bite-size pieces and pour both the strained broth and meat into bowls or molds and refrigerate it all overnight. The broth would congeal into a very sturdy gelatin full of pork, she would slice it up, and the older Polish people would go nuts wolfing it down topped with a bit of vinegar and eaten with good rye bread. Apparently it was something they ate in Europe when times were tough but they sure did love it. It was like a deli treat to them and made the elders very happy and nostalgic and they were literally in hog heaven. (It was probably similar to headcheese but from the feet instead). And no, I did not partake, but who doesn't love bacon, barbecued ribs and succulent pork roast.

Wicked comment!

Did tterrace come up with that?

[tterrace didn't even get it at first. What a maroon. -tterrace]


Best SHORPY caption yet!

A winters tail

And those two hogs would have to last through the winter and then some.

Some perishables for quick consumption (German home slaughtering tradition has the "butcher's soup" which took everything that had no other use and was served to the folks actually turning that hog into food), much of the innards, gristle, bits and pieces going into smoked sausages of various description, in modern times some would be turned into canned sausage, then salted meat, ham, bacon, you name it.

Pickled pig's feet

Head cheese, cracklin' boar bristles for brushes. Is true the old saying "Used everything but the oink" on the hog. How well I remember my mother making pickled pigs' feet in the winter. Once you got past the hooves it was just pork.

Ham and peaches

I love the look on this man's face. It says" I work hard to feed my family". Pigs will become ham, pork chops, bacon...on the shelf there are jars of preserved peaches. Biscuits will be made with the fat from the pigs and the sack of flour on the floor.

SHORPY OLD PHOTO ARCHIVE | History in HD is a vintage photo archive featuring thousands of high-definition images from the 1850s to 1960s. (Available as fine-art prints from the Shorpy Archive.) The site is named after Shorpy Higginbotham, a teenage coal miner who lived 100 years ago.

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