Thursday, March 3, 2016

THE THOMPSONVILLE PRESS, Thompsonville (Enfield), Conn., Friday, June 11, 1880



 
Squire Jack and the Parson.
A SHORT STORY IN TWO PARTS.

CHAPTER I.

                Not that Squire Jack was engaged in poultry business, any more than the other members of Hickorytown Church.  His neighbors, like all good people in country villages, kept chickens, turkeys and geese, and so did he of course.  Nor was Squire Jack peculiar in keeping a flock of moral fowls; for all his neighbors, like all other mortals, did the same.  What Squire Jack was especially noted for was, that in his flock of moral fowls, which all his lifelong had gained their lifehood by scratching among his neighbors' faults and failings, there was one bird, a noble, high-stepping, long-spurred cock, which, singular to relate, while he let other people's gardens alone, could scratch up the parson's early peas more perseveringly and effectually than any other cock in the country.

                The Hickorytown Church was, as the English would say, " a poor living;" whether because the people were poor, or because they were close fisted, matters not here to relate.  But so it was, that pastors were often changed.  And when a new parson had settled in the place, to see Squire Jack's famous long tailed game cock walk over into the parson's yard, and tear up his early peas, and scratch up his garden and make it look like the abomination of desolation, and cry cook-a-doodle-do over it all, was a sight to make all Hickorytown shake its sides with laughter.  Squire Jack's bird was a famous fowl indeed; but he came home to roost one night in a plight so sad, and bedraggled, and so belittled in his own eyes and estimation withal, that he was never thereafter, to his dying day, known to mount a fence and crow.  How and by what means this sad misadventure befell the poor cock, we shall tell, firstly, how Squire Jack's chickens tore up the parson's peas; and, secondly, how Squire Jack's chickens came home to roost.

                Squire Jack had a hobby, as who has not? and he rode it hard, as who had a better right?  But alas! one day his horse, or as, in another figure, we termed it, his game cock, was this, to wit; Squire Jack read his Bible; and there were one or two chapters which had a peculiar fascination for him.  These were the tenth of St. Matthew and the tenth of St. Luke.  Of reading and expounding these, especially in the presence of a new parson, he never wearied, as indeed he was never defeated in his forcible exposition of them.  A self-made theologian was Squire Jack, and great indeed was he in the department of Exegesis; especially in so far as it concerned our Lord's instructions to the apostles as to the manner in which they should go forth into the world, and the means by which they should be supported.  He was "dead sot agin preachers hevin' a selary.  Let 'em work like Paul did, earn their own livin'."  Some ten years back the Hickorytown Church had been about to buy a parsonage, but Squire Jack threw the whole meeting into helpless confusion by a powerful speech, in which he challenged any man in Hickorytown to give the Scriptural authority, chapter and verse, "fer preachers hevin' personages.  He'd like to know whether Peter ever had a personage?"  The "personage" was never got.

                "No, my friends"—thus would he, time and again, begin his harangue in the village store of winter nights, and in none the lower tone because the parson was by —"No, my friends, I ain't agin the preachers.  Preachers are all good enough in their place.  What I am agin, is this thing of preachers gettin' personages an' wearin, shiny black coats; an' hevin' white hands like a woman, an' gettin' from four to six hundred dollars a year.  I'd like jest once in my life to see the Scripture authority fer that. Did Paul hev a personage?  Did Peter hev a shiny black coat?  Did Thomas or Philip or any of the rest of em ever hev any selary?  No sir! they hed nothin' an' the Lord told'em they shouldn't take nothin', not two coats, nor a purse of money, nothin' at all, but may be a staff.  That's the way they was to go out, with their lives in their hands, an' trust in the Lord to keep 'em.  An' now what I want to know, an' what I've been askin' every preacher we've hed here in Hickorytown for the last twenty year—an' we've hed here right smart lot of 'em in that time—is this; is preachers now-a-day better'n the apostles was?"

                It was a telling speech.  It was a knock-down argument.  It scratched up the parson's peas most effectually, and crowed cook-a-doodle-do over the whole forlorn garden.  Many was the tilt Squire Jack run with the preachers, and always with the same result—the parson was invariably unhorsed and ingloriously defeated and put to shame in the eyes of all Hickorytown.  In vain did the preacher argue that these instructions to the apostle could not reasonably be applied to their successors, nor were necessarily intended to be applied, on the ground that times and circumstances had so greatly changed since the apostolic period, that it would plainly be impossible to adhere to the strict letter of the text.  Squire Jack was proof against the historical argument, and would none of their refined theological lore; he was a plain man, and could understand plain words, and there it was in the Bible, in black and white, and as plain as the nose on your face, and you couldn't and shouldn't get out of it, twist how you might.  "Was preachers now a-days better'n the apostles was?"—that's what he'd like to know!  Thus it chanced that, for full twenty years past, Squire Jack's famous game cock had been scratching up a large succession of the parson's peas, with no man to clip his comb or cut his spurs for him.

 CHAPTER II.

                        It happened about this time, that there moved into Hickorytown, a new pastor of the Hickorytown church—the Rev. Solomon Sly; a quiet unobtrusive kind of man with nothing remarkable about him but his poverty, and a queer kind of merry twinkle in the corner of each eye.  With wife and three children he moved into —not the parsonage, for Squire Jack had set his foot on that—but into the last house on the village street, which was to be had at a low rent, partly because it was in a dreary and unhealthy locality, a common being on one side of it, and a duck pond on the other; and partly because it was commonly reported to be the favorite resort of "spooks."  Here the Rev. Solomon and family lived, or tried to live.  They all came very near dying of fevers before all was over; and though they saw no ghosts, they got much ghostly advice and counsel during their afflictions, and from no one more than from Squire Jack himself.  So that it was no wonder that after a year's residence, the Rev. Solomon determined to seek another field, nor need any reasonable person be told with what gratitude he discovered that another field was awaiting him.  

                But before making his purpose of leaving known to the people, Squire Jack's chicken, the famous high-stepping, long-spurred game cock, came over one day, as he often had done before, to scratch up the Rev. Solomon's peas.  It was in the village store, the scene of many a victory for Squire Jack, that the Rev. Solomon was again assailed by the usual exegetical battery, winding up with the usual coupe-de grace— "now what I'd like to know is, is preachers now-a-days better'n the apostles was?"  

                The Rev. Solomon said he did not think they were; acknowledged there was great force and much truth in what the Squire had said. It was—he confessed it with shame—a subject he had never thought much about before coming to Hickorytown, and which he had never certainly seen in this strong light before meeting with his good friend Squire Jack.  He promised the good company to examine the subject carefully and prayerfully, and let them know the result, if at all possible, in some way or other.  Whereat they were all right well pleased.

                A few days thereafter, all early in the morning, while Squire Jack was yet lingering over his pipe in the kitchen, there was a loud, sharp rap at the front door:  on opening which, the Squire beheld standing on the porch the Rev. Solomon Sly with his wife and three children.  Before the Squire could say "good morning," and without, indeed, waiting for any invitation to enter, the Rev. Solomon, reverently uncovering his head, said, in grave and impressive voice—"Peace be unto this house?"—and walked in, followed by wife and children.  Now, although the Squire could not help but notice something unusual in the manner of his reverend guest, a strange self-confident air, as it were, amounting almost to boldness, yet still he regarded this visit of the reverend family as only a matter of usual occurrence, a pastoral visit, as it were, on a large scale.  And such, indeed, it eventually turned out to be.  Only, before all was over, the whole occurrence presented itself to the mind of the Squire rather in the light of a pastoral visitation than of a pastoral visit for the Rev. Solomon and family had evidently come to spend the day.  

                The morning was spent in pleasant conversation by the old folks, while the children played and romped upon the lawn.  Dinner came, and a right royal dinner it was, to be sure; for the good Squire, however he might praise fasting as a pious practice befitting the successors of the apostles, never once thought of numbering himself among the herb-eating, weaker brethren, but believed in good beef as profoundly as the best Englishman that ever carved a roast.  After dinner, the Rev. Solomon, excusing himself on the plea of pastoral work to be done in the parish, left wife and children to the care of Squire Jack and family, remarking as he put on his hat in the hall, that he would be back to sea at five o'clock.  After tea, they stayed, and stayed, and stayed, until it became seriously evident that the whole parson's family had come to spend not only the day but also the night!  Such, indeed, was the solemn and unavoidable truth.  They did spend the night, and a right comfortable night it was, to be sure, under the roof of Squire Jack's commodious mansion.  Prayers and breakfast over the next morning, the Rev. Solomon asked to be shown to some quiet room, some "prophet's chamber," where he might devote the morning hours to meditation, prayer and study.  "To be sure," said he, "I have no books or library with me; nor, indeed, do I need any.  None of the apostles had a library, nothing in fact but a Bible, if even so much as that; and after due consideration, I have arrived at your conclusion, Squire Jack, that preachers now-a-days are not a whit better than the apostles were; and it is now my fixed and settled purpose to follow their example to the very last letter."  With which words the Rev. Solomon ascended; with slow and solemn tread, to the upper chamber of the prophet.  

                Squire Jack was too thick-skinned intellectually to see the full drift of all this at once; and it was not until two, three, four, five days of pastoral visitation of this sort had elapsed that he began to suspect, as he remarked to Mrs. Jack, "that this pastor of our'n hasn't got his name Sly. for nothin'!" and so, wondering what all this strange procedure might mean, and when it was all going to end, and spirited paternal debatings with himself to say nothing of frequent scoldings when alone with his wife, he determined at last to seek an interview, and ask an explanation from the Rev. Solomon himself. 

                Which, accordingly, came off on the front porch; on the morning of the sixth day; when and where, after many ineffectual hints, the worthy Squire managed after much clearing of the throat, to ask in plain English how long the Rev. Solomon and family were going to tarry at his house?  To which inquiry the Rev. Solomon replied with a merry twinkle of the eye, which he could not for the soul of him repress, that he purposed to abide under the shelter of good Squire Jack's mansion until he took his journey hence—in short, so long as he remained pastor of  the Hickorytown Church.  "What! hev ye giv' up livin' in the parsonage?" said Squire Jack.  Yes; the Rev. Solomon had given up the parsonage, and never would occupy it again, for he intended to adhere rigidly to the practice of the apostles, "none of whom, you know," said he, "ever had a parsonage."  At which, when Squire Jack expressed his wonder, and asked whether his salary was not sufficient to enable him to! live without going around in this way, the parson interrupted him, with "Salary, Sir!  I have given up my salary and shall never receive another cent from the Hickorytown Church, as it is my solemn purpose to inform all the people in open meeting tomorrow (Sabbath) morning.  For none of the apostles ever had any salary, and ministers now-a-days are not one whit better than the apostles were.  If they had no parsonage then I will have none.  If they had no salary, then I will have none.  I am about to sell off all my little household furniture; have already given away the coats I have, except the one on my back, and I mean, so long as I remain in Hickorytown, to do precisely as the apostles did."

                "Well," said the Squire, "to be sure, that was all right.  But if he was going to boardin' round, he would see Deacon Smith and neighbor Boggs whether they wouldn't keep 'em a week or so."  "Alas! good Squire," said Parson Sly, "I am positively forbidden to do anything of the sort, much as I desire it.  For on this point my instructions are very positive and plain. I am not to go from house to house.  'Into whatsoever city or town ye enter, inquire who in it is worthy, and there abide till ye go thence.  That is Matthew.  And Luke says, in the same house remain, eating and drinking such things as they give * * * go not from house to house.'  I should greatly indeed desire to relieve you of your burden of keeping me and mine by having others share the burden equally with yourself; but my instructions on this point are clear; their sense is plain; board around I cannot; here under your ample and hospitable roof I must remain till I go hence."

                What was to be said or done!  Turn the parson out of doors he could not and dare not, lest he shake the dust off his feet for a testimony against him.  There was nothing for it; he was caught in his exegetical trap, and twist how he might, and grit his teeth as he would, he could not escape.  He had found a practical, and quite uncomfortable application of his own doctrine which he had preached for twenty years past, that "Preachers now-a-days wasn't a bit better'n the apostles was."  His chickens had come home to roost.

                The next day the Rev. Solomon resigned,- and shortly left Hickorytown for good and all.  People often wondered, but never quite discovered why Squire Jack never again preached in the village store from his favorite text that "he'd like to know whether preachers now-a-days was better'n the apostles was?"

CONCLUSION AND MORAL.

                Firstly:—Exegesis is an edged tool, sometimes very sharp, and often cutting both ways.
                Secondly:—Never keep a flock of moral fowls to scratch up the parson's peas, lest,
                Thirdly:-—They might come home to roost.


Saturday, February 27, 2016

Winter

A peek through every window reveals winter lace... and the crabapple looks like a dusty cobweb in a corner of the attic:



Another Hawk...


What kind is it?  Using the Peterson Field Guide, it looks most like an immature Northern Goshawk.  This hawk was quite a character, fluffing his feathers and twisting his head to look all around!


Soaked Wheat Bread

After trying several recipes, I was able to put together the best combination of ingredients and techniques for a good soaked wheat bread.  The recipe is:

4 cups whole wheat flour
4 cups white flour (plus extra for kneading)
2 tsp. salt
1 crushed vitamin C tablet
3 cups water
2 T. apple cider vinegar
1/4 cup warm water
2 T. sugar
1 T. dry active yeast
olive or coconut oil (for oiling bowls)
butter (for greasing bread pans)

The method:

Sift together the 8 cups of flour, salt and crushed vitamin C tablet.  Stir together the apple cider vinegar and the 3 cups of water, then add to the sifted flour mix.  Stir well and get your hands in there if necessary to knead it all together.  Place the dough in an oiled bowl and seal tightly with plastic wrap.  Allow the mixture to soak for 7-30 hours.

After soaking, proof the yeast by mixing it with sugar and 1/4 cup warm water and allowing it to start foaming (about 5 minutes).  Add the yeast to the soaked wheat dough.  (This is very messy!  The best way is to put it all in a bowl large enough to get your hands in there and start kneading the mess together in the bowl.)  Once it is well-mixed, place the dough in an oiled bowl to rise.

Prepare glass bread pans by thoroughly buttering.  It's important to get butter in all the corners of the bread pans!

After the dough has doubled, turn it out onto a floured surface to knead.  At this point, you may find yourself kneading in up to another cup of white flour until the texture of the dough is soft, but not stiff.  Divide the dough in half.  Either roll out or flatten each dough with your hands until they are approximately 9x12 rectangles.  Roll into the shape of a loaf and place in bread pan.  Leave uncovered and allow to rise until doubled (after it has risen for about half an hour, preheat your oven so it will be ready).

Bake for 40 minutes at 350 degrees Fahrenheit.  Remove from pans and allow to cool completely before cutting.

NOTES:

You can see from the picture above that soaked wheat bread isn't always the prettiest.  It's hard to produce a perfectly rounded top because the dough is very moist (and you can see I didn't divide my dough perfectly because one loaf is smaller than the other!)

The combination of white with whole wheat may render the bread less nutritious, but in my experience produces a better textured and shaped loaf. 

To sift the dry ingredients together, simply stir them well with a wire whisk.

If apple cider vinegar is unavailable, any acid medium will do:  a different vinegar, lemon juice, or perhaps kefir or yogurt.

The purpose of the vitamin C tablet is to condition the dough so the texture is less crumbly.

Instead of soaking the dough in a bowl, I use my own version of a "proofer."  It is a large, clear acrylic container with a top that completely seals.  When using my proofer to rise dough, I use a wipe-erase marker to mark where the dough was initially and where it should be when doubled, so I don't have to guess.

When soaking the dough between 7 and 30 hours, if you will not be able to finish processing the dough before the 30 hours expires, just put the bowl of soaking dough in the fridge.  When you are ready to process, bring it back out and let it sit at room temperature for a couple of hours before continuing with the recipe.

The darker dough that results on top after soaking is absolutely fine and normal.

To test if the rising loaves are ready to be popped in the oven, gently press the surface with your finger:  if the dough springs back, let it rise a bit longer, if it doesn't spring back, pop them in!

The extra loaf can be placed in the freezer until needed.


Monday, February 8, 2016

Treat Your Wheat




WHY

Why treat grain:  because there is phytic acid in the bran portion of grain.  Phytic acid prevents nutrients from being available in our digestive systems.  By soaking or sprouting grain, the phytic acid can be significantly reduced.

HOW

How to reduce phytic acid:  by either soaking or sprouting grain.

By soaking the grain in an acidic medium (such as apple cider vinegar and water, kefir, yogurt or buttermilk), the phytic acid is greatly reduced.  A rule of thumb is to soak for at least 7 but never more than 30 hours.  (At least 7 hours is needed to reduce the phytic acid significantly, but more than 30 hours can encourage bad bacteria to grow.)  Using sourdough is advantageous, because that grain in the sourdough is soaked.

In sprouting, providing the necessary water and light will begin sprouting a new little plant from the grain seed.  That changes the chemical composition...it is now a vegetable!  Before it grows too much vegetation, the sprouts are dried, then ground into flour.

WHEN

When to use the soaking or sprouting method:  always when using whole grains, but not absolutely necessary when using white grain. 

The benefit of using whole grains is the germ and bran of the grain which contain the nutrients have not been removed.  The downfall is the bran contains phytic acid which blocks nutrients.  So, it is necessary to soak or sprout any time you use whole grains.  (One exception:  oats.  You can cook those whole oats up for breakfast without any fuss.)

White grain is great for quick breads, cookies, or whenever there isn't enough time to soak or sprout (such as sprinkling flour on the counter to knead your bread).  Keep in mind that white grain doesn't have the nutrients, though! 

NOTES

I have not tried sprouting my own wheat because it appears time consuming.  So, I use the soaking method.  If I can't finish my recipe before the dough has soaked for 30 hours, I put it in the fridge until I can get to it.  (It has to sit at room temperature for an hour before proceeding with the recipe.)  In a pinch, when you need to pick up a loaf of bread or you're eating out, there's little advantage to wheat over white if it isn't sprouted, soaked or sour dough.  White doesn't have significant nutrients and whole has the nutrient-blocking phytic acid.  For that reason alone, the importance of treating your wheat for good nutrition is obvious!

P.S. -- Always, always look for organic and/or "non-GMO!"

Sunday, January 10, 2016

A Happy School Interruption

Remember the excitement during school on Friday morning?  It appeared to be either a sharp-shinned or Cooper's hawk...






How magnificent it appeared, sitting in the tree fluffing it's feathers.



Then it was back to school!  ;-)

Love from,
Mum

Chicken Soup with Dumplings



January, high winds, heavy downpours....  This isn't typical winter weather, but it still calls for a fire in the woodstove and warm chicken and dumplings soup for dinner.  Justine took this opportunity to learn how to make soup and dumplings, and what a wonderful job she did!

The recipe:

1 medium onion, chopped
3 small carrots, chopped
1 tsp. dried thyme
2 cloves garlic, minced
2 quarts chicken broth
2 cups chopped, cooked chicken
1 cup frozen peas





Before starting, be sure to remove the fat from the top of the homemade broth.


Heat olive oil in the soup pot (enough to thinly coat the bottom).  Cook the onion and carrots until soft.



Add the thyme and garlic and cook for another minute.  Carefully add the chicken broth (be careful to watch out for the steam as you add it to the pot!)  Then add the cooked chicken and frozen peas.




Cover, bring to a boil, then turn to low and simmer while you put the dumpling dough together.
(Jasmine is hoping some of the chicken will land on the floor!)



For the dumplings:

1 1/2 cups flour
3/4 tsp. baking powder
3/4 tsp. salt
3 T. butter
3/4 cup milk





I use the dumpling recipe from an old Betty Crocker cookbook I picked up from the free shelf at the local library.  Since we don't use shortening as the recipe calls for, though, we substitute butter. 





 Stir together the flour, baking powder and salt.  Then cut the butter into the flour mix until it resembles coarse crumbs.



(Now Jasmine is blatantly begging!)


Carefully fold in the milk.  (Don't stir or mix too vigorously as it may cause the dumplings to be tough.)


Before adding the dumplings to the soup, taste the soup and add salt and pepper to taste.  Then spoon the dumpling into the soup.


Cover the pot and keeping the soup simmering, to cook the dumplings for 10 minutes.  Then uncover and cook for 5 more minutes.


See all those dumplings?  That's because we doubled the recipe.  The girls both just recently discovered they like dumplings and one recipe wasn't enough!  We also needed enough to go with the leftover soup the next day and this dumpling recipe stands up well to being reheated.

 
(Oh, and Jasmine, the clean-up crew, did her job well!)

 
Some Notes

For making any soup, you can follow the same method above.  It's a good way to use up bits from the fridge and freezer  The basic method is as follows::

1.  Saute root veggies until soft (onions, leeks, turnips, carrots, parsnips...)
2.  Add garlic and herbs
3.  Add broth
4.  Add meat and/or more tender veggies to cook (potatoes, squash, corn, peas, beans...)

That gives you a basic method for making soup.  Soup is a great way to use up veggies and meat in the fridge and freezer.  Remember it is essential to use homemade broth for a good, healthy soup.  Take the time to make your own broth!  You can still make a fairly quick soup if your broth is frozen.  It may just take a little gentle coaxing to get the frozen broth up to temperature in the soup pot before adding your meat and tender veggies

There are other techniques you can employ as well, such as using an immersion blender to make a smooth soup and pouring in some kefir or yogurt before serving to make it creamy.  (Be careful to slowly add some hot soup to the kefir or yogurt while whisking to temper the kefir/yogurt before adding it to the soup, or it may curdle.)

Here's to warm, happy, healthy tummies!

Love from, 
Mum

Friday, January 8, 2016

Chicken Broth, Remouillage, Bouillon

...and doggie's dinner!





After years of trying different broth recipes, I've found this method and combination of ingredients yields the best results. 



What you need:

2-3 pounds organic chicken (whole or pieces (bone-in, skin-on) or bones from a roasted chicken) 
1 medium onion
2 medium carrots
3 stalks celery
a small handful fresh thyme sprigs
2 bay leaves
1/4 cup apple cider vinegar

First, you need to chop the meat.

Place the chicken pieces in a crock pot (or in a large pot for the stovetop).
 
Roughly chop the veggies.  As long as it's clean, you can leave the onion skin on.


There's no need to chop the herbs.


Put all the veggies and herbs in the crock pot.


Add apple cider vinegar.
 
Fill the crock pot with water.



Cook on high until just boiling.  Depending on your crock pot or stovetop, this can take several hours.

Then turn down to simmer for at least 3 more hours or until it smells just right!.  (Sometimes, if I don't have time to strain the broth, I will leave the crockpot on warm overnight or if using the stovetop the pot, on the "warm" burner.

Strain into jars and refrigerate overnight.  If not using right away, freeze the broth.  Be sure to pour the broth into a freezer-proof container.  Mason jars may burst in the freezer.


REMOUILLAGE

Now, the reserved veggies and meat/bones can be brothed again.  Simply put them back in the crock pot with another 1/4 apple cider vinegar and fill the pot with water.  Go through the same routine:  (1) bring to a boil; then (2) simmer for a few hours.  Strain and quickly cool the same way you did the first broth.  Once again, save the strained veggies and meat!  This second broth is a remouillage which can be used for cooking rice, pasta or adding to condensed soups or for replacing the water in homemade baked beans.

DOGGIE'S DINNER

Even if you choose not to make a remouillage, the meat and veggies have lost alot of flavor in the brothing process, but can be separated from the bones and chopped finely then added to the dog's bowl!

BOUILLON

If you don't have enough room in the freezer to store the broth, make bouillon cubes!  Cook the soup down to 1/3 it's original volume.  Stir in some beef gelatin if you have it, though this isn't absolutely necessary.  Pour into an ice cube tray and freeze overnight.  Once frozen, pop out the cubes and store them in the freezer.  (I've seen information online for cooking the broth down until it becomes very thick, then drying it and storing it dried.  This is called portable soup and perhaps someday I'll try making it.This bouillon is good for boosting soup flavor without adding more liquid volume.  It also works well to place one or two cubes in a mug and reconstitute them with
hot water and add a pinch of salt and sage and twist of lemon to taste.  Good to sip those winter colds away!