The Mustache Cup

  

 The Mustache Cup

In fashion, styles change as rapidly as the seasons of the year.  Many times, we tend to forget that fashion is influenced by a nation’s political and religious environment. For instance, historically, short skirts and small hats are indicative of a nation's economic prosperity while long skirts worn with large brimmed hats normally indicate a lack of prosperity or point to a nation that is in a state of financial depression.

If we look at the cut of men’s clothing during the "Regency era" which sometimes refers to a more extended period of time or the period between 1795-1837,   it is somewhat easier to state that the Empire style began as part of Neoclassical fashion reviving styles of the Greco-Roman art which showed women wearing loose fitting rectangular tunics.  English women's styles often referred to as "regency" followed the same general trend.

As 1850 approached, many men who considered themselves fashion leaders of the day, adorned themselves with large, flowing mustaches to compliment the curves in their cutaway coats.

The unveiling of the Mustache Cup designed by Harvey Adams in Britain ca. 1850 was received with great enthusiasm as the “moustache guard” which was a moustache-shaped ledge that extended across the cup, with an opening in the middle allowed a gentleman to sip his drink and still keep his mustachioed upper lip dry and free from the melted wax with which he had groomed his mustache. 

Agatha Christie’s Belgian detective as played by David Suschet is but one such example of the many men, world-wide, who dyed and waxed their mustaches to keep them curled and looking fabulous.

A Journal - McGaheysville - Elkton, Virginia Area

March - April 1932

The Peaked [Massanutten] Mountain

March 1932 came in on Monday. 

  2 Mar 1932 - Apron opened at church Made $33.00.
  3 Mar 1932 - Bossie [cow] dehorned.
  1 Mar 1932 - Lindy [Lindbergh] baby taken from home.
  1 Mar 1932 - Jessie Hensley killed himself.
  1 Mar 1832 - Egg  .08 cents.
  1 Mar 1932 - Daddy paid Earl for radio. $5.17 R.[radio?]
  6 Mar 1932 - Snow Storm on Sunday. Light & phone line down.
  5 Mar 1932 - Uncle John Davis placeral. sold.
11 Mar 1932 - Mrs. Edna Shifflett ___ baby?
13 Mar 1932 - Mrs. Edna Shifflett baby funeral.
Page 69
 6 Mar 1932 - On Sun[day] Snow Storm 27 at Sunday School.
14 Mar 1932 - Margie Maiden new baby.
14 Mar 1932 - Eggs only 8 cents.
14 Mar 1932 - Miss Mable Baugher married House.
14 Mar 1932 - Mrs. Will Shifflett came home.                                                                            
11 Mar 1932 - Mrs. H.B. Heatwole hurt.
    Mar 1932 - Mrs. Clara Frey Stanley new baby.
17 Mar 1932 - Mrs. Lester McGuire goes to hospital.
17 Mar 1932 - Mrs. J. Burner died age 77 years.
22 Mar 1932 - Mr. Brown goes to Hospital at R[?] Virginia.
23 Mar 1932 - Mr. Noah Koontz died age 71 years Wed.
25 Mar 1932 - Mrs. Sam Flick in hospital.
27 Mar 1932 - Easter Sunday rained.
29 Mar 1932 - Mrs. Dick Baugher  died. Tuesday.
30 Mar 1932 - Limb operated on by Dr. Miller & Dr. Deryle.
30 Mar 1932 - Virginia Cover operated on.
31 Mar 1932 - Randolph Robinson operated on.
Page 70 
April 1932
 2 Apr 1932 - Helen Lam married.
 2 Apr 1932 - Mrs. Tal Eppard came to Hospital.
11 Apr 1932 - Mrs. Bill Shook died.
11 Apr 1932 - Mrs. Walter Morris operated on.
11 Apr 1932 - Mrs. Lillie Frazier operated on.
17 Apr 1932 - I came home from Hospital.
17 Apr 1932 - Mr. Clarence Life went to Hospital.
18 Apr 1932 - Mrs. Lester Hensley operated on.
18 Apr 1932 - Mr. Clarence Life operated on.
19 Apr 1932 - Mrs. Ernest Hensley's child burned.
    Apr 1932 - Mr. Joe Sugare [?]  moved to Keezletown.
20 Apr 1932 - Miss Ruth Plum and Ben Eppard married.
17 Apr 1932 - Mary Washington colored operated on.
To be continued-



                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                                                                                                                                                              

Butchering was a day of "Thanksgiving."

In the Shenandoah Valley, Thanksgiving was not celebrated until the late 1950’s- early 1960’s because everyone  knew that they were “Thankful for God’s Blessings” every day of their life and that they did not need to set aside a special day just for this purpose.  What we know as Thanksgiving, was the traditional day in November that was used for butchering because the weather had to be just right, it could not be too warm nor too cold – crisp or even cold temperatures were best for this  important job which involved the whole family.

Butchering day was normally a busy day in which all members of the family were  awakened several hours earlier than  usual and it was also a day when everyone usually remained at their tasks until long after dark.

If we step back and consider that pork was the mainstay of the family’s diet and that in earlier times it was said that every part of the pig was used except for its squeal, we can better understand the necessity for this very long day and consider that it did involve everyone  including  young children whose parents knew that, “idle hands were the devil’s workshop.”

Way before daylight it was customary to set up the butchering site which was normally located near the house.  Wide, hand cut boards which had been well scrubbed with lye were placed across saw horses to make a large work space as it was normal for a family to process six to eight hogs at a time as pork was the mainstay of the family’s diet: bacon, side meat, sausage, souse,  scrapple, panhaus, pork chops, pork loin and fabulous hams.

The butchering site also included a scalding trough which was filled with water that was brought to a rolling boil.  Adjacent to the trough would be ropes or chains which were then connected to the hind feet of the slaughtered hog.

Before we get ahead of ourselves, let’s go back and begin just as the farm family would have started their day.

If extended family and neighbors were not butchering at their own homes, they arrived very early to help with the multitude of chores which had begun before anyone sat down at the family table to eat a hearty breakfast of hot biscuits, sausage, gravy, eggs, fresh butter, jams and jellies, and pots of steaming hot coffee.

Women prepared the meals and ran the kitchen.  Men tended to the outside area. All children did chores resulting from one area or the other.  Why even children three years of age would help carry water to fill the scalding trough or the big, black iron kettles which were necessary to process the meat.

The actual process began with the men going to the hog pen or sty.  A sharp double-edged knife was thrust into the throat of each hog.  In more recent times a more humane method of execution which kills the animal almost instantly was a rifle shot into the animal’s brain.  Even if the animal were shot it was still necessary for the hog to be bled out.  

The carcass was hauled to the scalding trough, where the laid out ropes or chains were hooked to the hogs hind legs which allowed the hog to be more easily rolled and turned after it was put into the hot water.  Care had to be taken to see that the water was not too cold nor too hot which would allowed the skin to come off along with the bristles. 

Next, the carcass was pulled from the scalding trough and scrapped clean of hog’s bristles which were sold or used by the family to make brushes or were saved to be used in plastering rooms in their home.   It was then hung on a tall wooden tripod made of logs.  It was a laborious job, requiring several strong men, to raise a hog weighing between five to seven hundred pounds to the top of the log tripod.

With the hind legs spread wide apart by a piece of wood placed through the tendons the carcass was now ready for the actual butchering process to begin.  First the head was cut from the body and hung on the tripod rest or on the lye scrubbed boards.  Later the women would cook the head and use the meat in making souse, panhaus, scrapple, etc.

The internal organs were removed and placed in large tubs.  These had to be scraped clean of fat if they were to be used to make stuffed sausage links.  They were determined to be useable if they inflated like a balloon when blown into.  If they were full of holes from improper scraping they could not be used to make stuffed sausage. 

The women would cut the fat into small cubes to facilitate it being rendered into lard; grinding meat into sausage, boiling meat  and juices and preparing the puddings, pans of scrapple, panhaus and souse.

Thrifty farm families strived to use all parts of the hogs…even the reproductive organ of the male hog was hung in the woodshed where it was used for greasing the buck-saw.  What little that did remain from butchering was fed to the cats and dogs as a special treat.  Some families enjoyed pinning the tail on an unsuspecting person’s back at school or even at church or so I’ve been told.

Hanging Smoked Hams and Shoulders

  In addition to the shoulders, hams and sides which were normally cured by smoking or other methods which was somewhat unique to each family, the following products were made.

Chittlings were made by washing the large intestines of the hog, removing any fat.  They were then turned inside out and the tissue was scraped off. A specific board about four inches wide was commonly used for this purpose.  Many people contended that they should be scrapped three complete times.  They were then soaked in salted water for several days.  To serve they were boiled in water until tender, drained and then deep fried in hot fat.  They were then served crisp similar to potato chips. 

Dutch Goose is made by mixing the following: one quart of diced potatoes, one pound of sausage, one chopped onion and two quarts of bread cubes.  The mixture is then moistened with water or milk and stuffed into a clean pig’s stomach.  Roast for about two hours.  A  rich gravy will also result.

Fried Brains was made by covering the hog’s brains with cold salted water to which three tablespoons of apple cider vinegar had been added.  This was then allowed to soak for several hours.  The liquid was then drained and the membranes removed.  The brains were then simmered in salted water until they were tender.  They were then drained, seasoned with salt and pepper, and then dipped into a well-beaten egg and then dipped into well crushed cracker crumbs.  They were then fried in deep fat.  Other folk might have chosen to chop the brains fine, fry them in butter and then mix them into scrambled eggs.

Liver Pudding was made by cooking a hog’s liver and its heart along with skins until all were very tender.  The meat was then ground by a coarse chopper.  The broth was then added to the meat mixture.  Flour  and corn meal [about half of each] was then added to thicken the mixture.  This was stirred constantly until it was poured into shallow pans and then allowed to cool.

Panhaus  is made by heating six cups of pork broth and slowly sprinkling one and a quarter cups of yellow corn meal into the boiling liquid.  Cook until the mixture thickens and then stir in two cups of finely chopped pork [use odd parts left over from butchering].  Add one tablespoon of salt; a quarter tablespoon of pepper and a half tablespoon of finely chopped sage.  Stir well to blend the mixture and pour into loaf pans.  When cool, remove the panhaus from the loaf pans.  To serve, cut the loaf cross wise into quarter inch thick slices, fry slices in hot fat until they turn a golden brown on both sides. 

Scrapple is made by soaking a hog’s head in water overnight.  Add this to the hog skins and pieces which were left over from butchering.  Boil together until well done.  Remove the meat from the bones and cool.  Strain the liquid to removed unwanted parts. Chop the meat by running it through a coarse grinder and place it in the liquid and allow this mixture to slowly simmer.  Sprinkle in a  quart of corn meal  and stir constantly.  Season with black pepper, salt and finely chopped sage to suit your taste and then cook the mixture for at least twenty more minutes.   Pour this mixture into loaf pans and allow it to cool.  To serve, cut the loaf into thin slices and fry until golden brown.

Souse is made by cooking eight hog’s feet and four ears in salted water to cover.  When the meat is tender, pick it from the bones and chop it into very small pieces.  Add pepper and finely chopped sage  or thyme into the meat and liquid.  Pour into loaf pans or other molds and allow it to cool. This is a jelled meat.  Some folk add finely chopped red and green peppers and a tad bit of apple cider vinegar to the mixture for color and a more pronounced flavor.

Tripe is made by soaking the pig’s stomach in salt and baking soda.  Scrape the stomach so it is not lick and then soak it again in cold salted water overnight.  Parboil the stomach until it is tender.  Slice and fry in butter.

A Journal - McGaheysville - Elkton, Virginia Area

Page 64

1932 January came in on Fri[day].

  1 Jan 1932 – Rained all day.

  2 Jan 1932 -  Georgie [,] Annie & Mrs. Fogel came to see Lee Opal.

  2 Jan 1932 – Mr. L.A. Hensley came home from hospital.

  3 Jan 1932 – Mrs. Dick Baugher came from hospital.

  3 Jan 1932 – Mr. G. W. Keezle died 71 years old. Funeral in home buried McGaheysville.

Page 65

1932 January

  9 Jan 1932 – Mr. George Bruce killed himself age 56 years on Sat evening.

11 Jan 1932 – Taken Ray to Dr. Conrad

12 Jan 1932 – UB [United Brethern] Church get money from Winchester.

 6 Jan 1932 -  Miss Adell Scruggs operated on.

15 Jan 1932 – Bus from Harrisonburg to Richmond $5.00 one way are $7.50 round trip.

12 Jan 1932 – Eggs 13 cents dozen.

14 Jan 1932 – Mr. Willie Sipe cut throat.

17 Jan 1932 – Luther Kite died.

12 Jan 1932 – Keezle flue afire.

18 Jan 1932 – Mrs. Minnie Thomas Shifflett new baby.

18 Jan 1932 – Rev. Stearn taken to Hospital.

22 Jan 1932 – Taken Daddy to Hospital on Friday.

     Jan 1932 – Mrs. Arthur Gooden broke arm.

20 Jan 1932 – Taken Rev. Stearn to Staunton Hospital.

24 Jan 1932 – Daddy First dose of medicine in arm.

Page 66

1932 January

26 Jan 1932 – Mr. Longley died seventy-six years old. Buried at McGaheysville.

28 Jan 1932 – Mrs. Sam Monger sick.

28 Jan 1932 – Mrs. McGuire had Silver Tea.

23 Jan 1932 – First step on the new Lee Highway.

24 Jan 1932 – Mrs. Harold Workman new baby boy Sun[day].

25 Jan 1932 – Mrs. Ralph Eppard new baby boy  Mon[day].

31 Jan 1932 – Daddy came home from Hospital.

31 Jan 1932 -  Fire at Shenandoah.

27 Jan 1932 – Bassie came.

31 Jan 1932 – Mrs. Alice Nash baby died.

February 1932 came in on Monday.

 1 Feb 1932 -  Dofflemyer filling station burned.

 2 Feb 1932 -  Mrs. Alice Monger Nash died twenty-four years old.

 2 Feb 1932 – Mr. Brown came home from Hospital.

 6 Feb 1932 -  Everette Davis operated on. Arch Davis son.

12 Feb 1932 – Mr. Charles Collier died.  Mrs. Joe Leap’s father for $12,315.

Page 67

February 1932

  9 Feb 1932 – Mrs. Clara Nicklas died seventy-one years old.

  9 Feb 1932 – Earl brings the radio over here.

14 Feb 1932 – Mrs. Joe Workman goes to Hospital Sunday.

17 Feb 1932 – Mrs. Will Shifflett taken to hospital Wednesday.

18 Feb 1932 – Bill Allen taken to jail got with blood H[?].

18 Feb 1932 -  Mrs. Irene Baugher new baby.

13 Feb 1932 – Alma Baugher married to Byrd, Sat[urday].

18 Feb 1932 – Mr. Sam Herring George Herring and Ross Gooden hurt in Harrisonburg Va [Virginia].

19 Feb 1932 – Mrs. Will Shifflett operated on Friday.

20 Feb 1932 – Mrs. Grace Gooden’s smoke house burned.

18 Feb 1932 – Busy Bee had play at church - $29.18.

11 Feb 1932 – Ladies had covered supper at McGuires.

     Feb 1932 – Robert S. Keezle left Heard’s Store.

23 Feb 1932 – Virginia Dean new baby boy.

23 Feb 1932 – EmaJean Davis Meadows new baby girl.

20 Feb 1932 – Mrs. McComb had tonsils taken out.

23 Feb 1932 – Miss Cash twin baby [babies].

20 Feb 1932 – Mrs. Mose Long and Gooden married.

Page 68

February 1932

25 Feb 1932 – Mrs. John Cubbage died.

27 Feb 1932 – Put in Radio.

27 Feb 1932 – Daddy gets new glasses from Dr. Miller.

26 Feb 1932 – Ladies Aid served lunch at Mr. Bond’s sale made $65.50.

29 Feb 1932 – Vella [Maude Monger] hurt.

Valley Forge, 1778 - Oaths of Allegiance

Oaths of Allegiance
Valley Forge, 1778

On February 3, 1778, Congress, having taken into consideration the report of the special committee appointed to devise effectual means to prevent persons disaffected to the interest of the United States from being employed in any of the important offices thereof, resolved, That every officer who held or should thereafter hold a commission or office from Congress, should subscribe the oath or affirmation of allegiance.  These oaths or affirmations the commander-in-chief or any major or brigadier-general was authorized and directed to administer to all officers of the army or of any of the departments thereof.  Those mentioned in the following list (with a few exceptions) took the oath at Valley Forge in the spring of 1778 before that encampment was broke, and who undoubtedly were members of the army actually in camp at Valley Forge the ever memorable winter of 1777-1778.  The names are given in the order in which they appear in the volumes of original manuscripts from which they are taken.

Oath of Allegiance – 1 Oath of Allegiance – 2 Oath of Allegiance – 3 Oath of Allegiance – 4 Oath of Allegiance – 5 Oath of Allegiance – 6 Oath of Allegiance – 7 Oath of Allegiance – 8 Oath of Allegiance – 9 Oath of Allegiance – 10 Oath of Allegiance  

Source:  "The Army and Navy of the United States 1776-1891", George Barrie Publisher, Philadelphia, 1890.

John Parks, lieutenant 13th Penna. regiment.

John Gregg, lieutenant 13th Penna, regiment.

Joseph Brown Lee, lieut. 13th Penna. regt.

Edward Spear, ensign 13th Penna. regiment.

William Johnson, ensign 13th Penna, regt.

Joseph Collier, ensign 13th Penna. regiment.

Jacob Weaver, ensign 13th Penna. regiment.

Thomas Lincoln, ensign 13th Penna. regt.

Daniel Topham, ensign 13th Penna. regt.

Andrew Little, qr. mas. 13th Penna. regt.

Joseph Brown, surgeon 13th Penna. regiment.

Aaron Woodruff, surg. mate 12th Penna. regt.

Nicholas Miller, captain 12th Penna. regt.

Henry McKinley, captain 12th Penna. regt.

John Reily, captain 12th Penna. regt.

Neigal Gray lieu. col 12th Penna. regiment.

Andrew Ledlie, surgeon 12th Penna. regt.

Thomas Dungan, paymaster l2th Penna. regt.

Andrew Engel, ensign 12th Penna. regt.

Stewart Herbert, 2d lieu,. 12th Penna. regt.

Stephen Chambers, captain l2th Penna. regt.

George Vaughan, qr, mas. 12th Penna. regt.

William Ball, lieutenant 12th Penna. regt.

John Boyd, lieutenant 12th Penna. regiment.

James Mackey, 1st lieut. 11th Penna, regt.

Samuel Dawson, captain 11th Penna. regt.

William Magaw, surgeon 9th Penna. regt.

Thomas Bartholomew Bowen, captain 9th Pennsylvania regiment.

Jacob Vaaderslice, lieut. 9th Penna, regt.

Sam. Platt, surgeon's mate 9th Penna. regt.

Robert McBride, lieutenant 9th Penna, regt.

George Knox, quartermaster 9th Penna. regt.

Jacob McClellan, captain 9th Penna, regt.

Nicholas Coleman, lieutenant 9th Penna. regt.

Samuel Davis, lieutenant 9th Penna, regt.

Francis Nichols, lieutenant 9th Penna. regt.

John McKinney, lieutenant 9th Penna. regt.

William Vanlear, lieutenant 9th Penna. regt.

Richard Butler, colonel 9th Penna. regt.

Daniel Danrough, lieutenant 9th Penna. regt.

John Bickham, 9th Penna. regiment.

William Thompson, adjutant 9th Penna. regt.

George Grant, captain 9th Penna. regiment.

Thomas L. Swyler, ensign, 9th Penna. regt.

John Ashton, lieutenant 9th Penna. regt.

John Davis, captain 9th Penna. regiment.

John Tate, paymaster 9th Penna. regiment.

Mordecai Morgan, 1st lieut. 9th Penna. regt.

Mathew Henderson, captain 9th Penna. regt.

Frederick Vernon, major 8th Penna, regt.

Nathaniel Welch 2d lieu,. 2d Va. regiment.

Benjamin C. Spillar, captain 2d Va. regt.

James Quarles, captain 2d Va regiment.

Thomas Quarles, ensign 2d Va, regiment.

John Baytop, ensign 2d Va. regiment.

William Evans, lieutenant 10th Va. regiment.

John Hackley, ensign 10th Va. regiment.

William Stirling Smith, qr. mas. 10 Va. regt.

John Roberts, surgeon 6th Va, regiment.

Charles Simms, lieut.-col. 6th Va. regiment.

James Mabon, lieutenant 6th Va, regiment.

Richard Apperson, captain 6th Va, regiment.

Simon Summers, adjutant 6th Va. regiment.

John Stokes, lieutenant 6th Va. regiment.

William Hudson, lieutenant 6th Va. regiment.

John Gibson, colonel 6th Va. regiment.

Christian Sandridge, qr, mas. 6th Va. regt.

Thomas Massie captain 6th Va. regiment.

James Barnett, lieutenant 6th Va. regiment.

Samuel Hopkins, major 6th Va. regiment.

John Kennon, paymaster 6th Va. regiment.

Jacob Snider, lieutenant 2d Penna, regiment.

John Bankson, captain 2d Penna. regiment.

Christian Stoddle, captain 2d Penna. regt.

Henry Piercy, 1st lieutenant 2d Penna. regt.

Abel Morris, lieutenant 2d Penna, regiment.

James Johnston, paymaster 2d Penna. regt.

William McMurray, 2d lieut. 1st Penna. regt.

William Williams, major 2d Penna. regiment.

John Best, lieutenant 1st Va. regiment.

James Meriwether, lieut, 1st Va. regiment.

Windsor Brown, captain 1st Va, regiment.

Epaphoditus Rudder, lieu,. 1st Va. regt.

William Brent, lieut: col. 1st Va. regiment.

John Allison, major 1st Va. regiment.

John Lee captain 1st Va regiment.

Thomas Ewell, major 1st Va. regiment.

Thomas Hamilton, 1st Va. regiment.

William Campbell, lieutenant 1st Va, regt.

John Triplett, lieutenant 1st Va, regiment.

Peter Stubblefleld, lieutenant 1st Va. regt.

John Nicholas, captain 1st Va. regiment.

Thomas Meriwether, captain 1st Va. regt.

Frederick Woodson, lieut,. 1st Va. regiment.

John Cole, 2d lieutenant 2d Va. regiment.

Thomas Parker, lieutenant 2d Va, regiment.

Francis Cowherd, lieutenant 2d Va. regiment.

John Crawford, lieutenant 2d Va, regiment.

Thomas Catlett, lieutenant 2d Va, regiment.

Benjamin Hoomes, captain 2d Va. regiment.

William Porter, ensign 2d Va. regiment.

Marcus Calones, captain 2d Va. regiment.

John Kennon, lieutenant 2d Va, regiment.

Alexander Parker, captain 2d Va. regiment.

Samuel Cobb, lieutenant 2d Va. regiment.

James Moody, lieutenant 2d Va. regiment.

Christian Febiger, colonel 2d Va. regiment.

Ralph Falkner, major 2d Va, regt.

Robert Beall, captain 13th Va. regiment.

Thomas Moore, lieut. 13th Va. regt.

Lewis Thomas, Lieutenant 13th Va. regiment

Andrew Lewis, ensign 13th Va. regiment

Daniel De Benneville, surgeon 13th Va. regiment

Richard Campbell, major 13th Va. regiment.

Nathan Lamb, lieutenant 10th Va. regt.

John Green, colonel 10th Va. regiment.

Thomas Hord, lieutenant 10th Va. regiment.