A Pioneer Spirit

The day had arrived that Emma would journey across the wide open sea to a new land. She had diligently saved her money for her ticket on the ship Helvetia. The journey would take forty days or more and there would be no turning back. All she had known was her birth place of Appelbo Sweden. Being a young lady her sights were fresh and untainted. With youth comes the freedom from unknown fears and the willingness to experience unsettled territories.
From the moment Emma stepped foot onto the Helvetia, her heart raced with excitement as she anticipated the journey ahead. The large crowds of people filed to their designated cabins, but many more would be escorted to the steerage below the ships deck. The massive trunks filled with treasured belongings were stored below and a carry on bag of personal necessities remained with each passenger.
One could feel the era of excitement as the passengers shuffled around. After the first and second class passengers settled in, many returned to the deck to wave farewell to those that were left behind. With arms waving, for some this would be their last farewell. The voices and cheers over shadowed the ships whistle that bellowed as the large vessel pulled from the shore. For a moment, there seemed to be an unsettling calm as the emotions of leaving their loved ones brought forth the reality of the journey ahead.
As they set sail, the waters were brisk and the smell of salt water filled the air. It was not long before there was music playing and many of the passengers were brought joy by and endless night of celebration and dancing. This was a time of festivities and the making of new friends that all shared one common virtue, a pioneer spirit.
C.A.Bresin

The development of passenger vessels made the journey easier, cheaper, and faster for many immigrants. By the 1870s, steam powered ships replaced sailing ships. They were bigger, faster and safer. Immigrants in the early 1800s had to endure voyages averaging 40 days, depending on weather; by the 1900's, the average voyage was only one week long.
In order to account for and regulate immigration, the US government established immigrant processing centers on both the East and West Coasts. 70% of the European immigrants beginning in 1855 would be dropped off at Castle Garden on Manhattan Island and pass a series of examinations. In 1892, a new immigrant center at Ellis Island was built to replace Castle Garden. On the West Coast, immigrants, mostly Chinese or Japanese, arrived through Seattle or Angel Island in San Francisco.
The increased convenience of immigration did not, however, imply a level of comfort for the immigrants anywhere near modern standards. Poor sanitation and food, as well as diseases such as cholera and typhus, were still common on the trans-Atlantic liners.
Immigrants who could only afford the minimal third-class fees of about $30 were referred to as "steerage passengers." The name came from the part of the ship, the steerage, where they were kept and which provided the cheapest possible accommodations. It was crowded below deck, and steerage passengers were seldom allowed to go up for fresh air. The trans-Atlantic shipping companies had not yet learned to provide efficient basic services, such as food, and often fed passengers nothing but soup or stew, and sometimes bread, biscuits, or potatoes.
Many immigrants had to wash themselves with salt water while drinking stagnant water that was stored in dirty casks. At the root of these problems was a mindset on the part of many of the companies that considered the immigrants "human cargo." These same companies would often ship American-made goods to Europe on the return trip, and could not yet see the essential distinction between transporting products and people. They would learn with time.
Even after the tough voyage, immigrants were not guaranteed entry to America. About 250,000 people (2% of all immigrants) were sent back home. 1st and 2nd class passengers were inspected on the ship, but 3rd class passengers had to go to Ellis or Angel Island for screening, waiting about three to five hours in line and undergoing inspections of both a medical and legal nature.
Officials at Ellis Island also did something that is not commonly done today. When they could not pronounce an immigrant's name, the immigration inspectors thought that this gave them the prerogative to change the name to something less difficult. Names like "Andrjuljawierjus" might be simplified to "Andrews" or something similar.
http://www.associatedcontent.com/article/268908/immigration_from_1870_to_1920_the_journey.html?cat=37

Quilts For Sale

Moving across the United States always brought unwanted anticipation. The questions raced through my mind as I embraced the new adventure. Would I like my new home and the people who would surround me? Could I find a good doctor for my family? Would everyday necessities cost more? Where would I purchase feed and hay for our animals? Is there a good veterinarian in the area? So many things to consider and all of them out of my control. This particular move brought a deeper venue, a change in culture. We were moving among the Amish. I enjoyed soaking in the ambiance of the passing buggies. Slowing down to consider another way of life was something I admired. On my way to town to get groceries, I would take the Amish backgrounds and drink in the beautiful farms with pristine gardens laden with flowers. Often times, I would see a Amish farmer working with his majestic draft horses gathering shocks into a neatly packed array. As I rode further down the dirt roads, I passed an Amish one room school house. This was another cherished opportunity to watch the children playing in their school yard enveloping in the traditions of their community.
One of my favorite stops was the Amish tack store. The buggies were hitched to posts out front. When entering the dimly light wooden building, the stoves were filled with coal that brought about a warmth that was like no other. The heavy boarded floors resounded as you walked through out the shop. The shelves were neatly stacked with work boots, oil lamps, and other accessories. The upstairs was filled with saddles and bridles. Along the wall were red wagons awaiting the some little boy or girl who would happily use them for pleasure or possible to carry supplies. Even the Amish children knew what it was to work and contribute to the livelihood of their family.
There was always a few Amishman off to the side of the front counter. They busily repaired leather bridles and any other work that needed to be done for their Amish and English customers. I frequented this tack shop for some time before I was no longer looked at as an outsider but someone that was here to do business like so many others.
On one particular day, I noticed a black and white hand painted sign out front of an Amish home that read, Quilts For Sale. As I pulled in, I marveled at the serenity of the this home. We went in the little shop and sitting quietly doing some needle work sat a Amish lady. She sat quietly while we looked through the endless displays of hand sewn quilts. There was a rack of quilts that were neatly displayed. A double bed sat next to a sun lite window that you could fold back one quilt after another. An endless masterpiece of hand sewn needle work that created some of the most beautiful patterns and an endless array of colors.
On one of my many stops to the Amish quilt shop, I noticed my little Amish lady entering her house to have coffee with an English neighbor. I remember thinking what a honor and privilege to have and Amish friend and especially this one.
One day I got up the nerve to ask her name and she glanced from her work to say in a slight Dutch accent, Mary Ann. She seemed to become more comfortable with me as my daughters and son would enter on a regular weekly basis.
On one of my visits she asked if I would take her to pick up a new Chihuahua puppy at another Amish house. A buggy ride would be quite a ride but a ride in a car would get her there and back in no time. She was so excited to get her new puppy and offered to pay me for my time. I surprised her by saying, that I would take a kiss on the cheek for payment. May Anne giggled and gave me a kiss on the cheek.
Our friendship grew and we were later invited to their home for a dinner. This was like being in a dream or stepping into the pages of a story book. These were not just some Amish people, Danielle and Mary Ann became true friends.

The Family Table

The beginning of February starts with preparations for our annual shearing day. This year we are excited to begin our five hour journey to Amish country. Our quest is to pick up a Amish handcrafted family table. A family table is designed to accommodate a growing family, once common to most rural homes. It has several leafs you can add and benches that can be stacked when the extra space is needed. The family table will be constructed of solid oak and will extend to sixteen feet. Our guests for shearing day will be able to enjoy a meal of lamb stew, homemade biscuits, and desserts. It will be wonderful to all be seated at the same table.
We hold a treasure chest of found memories of shopping at the local Amish tack store and traveling down the dirt roads slowly behind a buggy or two. This was an area that we lived for seven years. Living among the Amish offered us the opportunity to visit the local wood shops that reside at individual Amish farms. The Amish carpenters display the craftsmanship from the days of old, when a piece of handcrafted furniture was like signing your name to a painting. There is a sustainable accomplishment in their work as it is constructed with solid materials and with the strength to endure future generations. Somehow, between the two distinct worlds their becomes a blur when friendships are established.
C.A. Bresin

Shepherds Pie

Ingredients:
2 pounds organic potatoes, such as russet, peeled and cubed
2 tablespoons Daisy sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Season with salt, freshly ground black pepper, garlic and a dash of cayenne pepper
1 tablespoon extra-virgin olive oil
1 -2 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1/2 cup fresh or frozen peas, a couple of handfuls or a bag of organic frozen vegetables
1 onion, chopped
2 tablespoons grass fed organic butter
2 tablespoons Daisey organic all-purpose flour
1 cup beef stock or broth
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

Directions:
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and beat with electric mixer until potatoes are almost smooth.
Preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt, pepper, garlic, and cayenne pepper to taste. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrots, onions to the meat or frozen vegetables. Cook veggies with meat 5 minutes on moderate heat setting, stirring frequently. In a second small skillet over medium heat melt butter. Whisk butter and flour into the broth. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
Preheat broiler to high. Fill a rectangular Pyrex casserole with meat and vegetable mixture. Spoon potatoes over meat evenly.
Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

C.A. Bresin (Welcome to My World) www.risenshinefarm.com

Butchering Day on the Farm

Our seven little broody hens sat fervishly through out the spring and summer months. They diligently hatched out sixty-three eggs over a coarse of a couple of months. We had several generations of certain breeds that we had systematically crossed giving us a nice dual purpose feather footed variety.
For those of you who live on a farm, you are well aware that you can not keep a multitude of male animals or the rivalry can result in death. Often times, I see man intruding on what G-d has naturally designed in the wild but in this case, I believe we are taking advantage of G-d's provision.
As the chicks grow we can usually tell the males by the sparring between the sexes. At a very young age they already show their ability to fight with one another. We take advantage of sorting them into a separate pen to be raised for meat. The young hens will be raised for future egg layers and the cycle repeats itself.
On butchering day, we catch the chickens one by one. Holding them upside down causes all the blood to flow to their head and relaxes them. We cut the bottom of a plastic milk container entirely off and tie it carefully with wire to the fence for a make shift funnel. Each chicken is placed head first with it's head securely through the spout of the container. The head is quickly sliced off and the chicken begins to flap inside the container. This is entirely caused by reflexes as the chicken is completely dead. It is important for the chicken to remain upside down for the blood to leave it's body cavity completely. Leaving the blood in the body of the chicken will cause your meat to be tough. We carry them upside down by their feet to be dipped in a scalding hot pot of 180 degree water. Each chicken will be held by there feet and dipped for 15 - 20 seconds. This process loosens the feathers and the hand plucking begins. Once they are plucked there are rinsed and the internal organs are carefully removed. You never want to disturb the gallbladder as the toxins can contaminate your meat. The bird is rinsed again thoroughly and placed in a bucket of water filled with ice. We add just a small amount of Clorox as a disinfectant. The birds are removed from the ice water and the excess water is drained from the bird before wrapping in butcher paper. Next, they are sealed carefully with tin foil to be frozen for a hearty winters meal of chicken soup or a variety of delectable chicken dishes.
There are certain days on the farm that are filled with hard work and often times not pleasant tasks. These are the times that we prepare a delicious meal to follow the event that are all to familiar for those who live on a farm.. A hard day of work can be rewarded with a festivity and change the entire perspective of another work day on the farm.
C.A. Bresin

Did You Know?
Eggs have been called the perfect food. One egg contains almost all the necessary nutrients.
If you break a fresh egg into a dish, the white is compact and firmly holds the yolk up. In an old egg, the white is runny and the yolk will flatten out.
A good way to tell if an egg is fresh is to put it in cold water. A fresh egg contains little air so it will sink.
A batch of eggs that are hatched together is called a clutch.
To have fertilized eggs, you will need to have 1 rooster to 8-12 hens.
When storing eggs in an egg carton, place the larger end up.
Hens lay best when the temperature is between 45-80 degrees (F)
Hens lay best at 1 to 2 years of age.
A lighter weight hen eats about 4 lbs. of feed for every dozen eggs she lays.
All hens lay eggs, but some will lay more eggs than others.
Hens with while ear lobes lay white eggs and hen with red ear lobes lay brown eggs. There are some exceptions.
A hen thirty weeks old can lay at least 2 eggs every 3 days.
A pullet is a hen that is under 1 year of age.
All pullets lay small eggs at first then they lay 1 egg every 3-4 days. 21 weeks
Chickens will molt at about 18 months of age. Molting is where they loose all or some of their feathers and stop producing eggs. This is a natural shedding of feathers. Molting may take 2-4 months.
A group of chickens is called a flock.
A chicken can live between 10-15 years.
Chickens can start sparring to establish the pecking order at about 6 weeks of age.(And I've seen it in 1 week old chicks.)
A chicken kept for both meat and eggs is call a dual-purpose chicken.
Hens will start producing eggs between 5-7 months of age.
Depending on the weather and the chicken's size, they can drink 1-2 cups of water each day.
An ideal chicken perch is about 2 inches in diameter. If you have bantams, a 1 inch diameter is big enough.
Bantam chickens are popular as pets because they need less room and eat less than larger breeds.
Araucana chickens lay green eggs. They are call the Easter Egg Chicken.
Some people think that Araucanas lay a lower cholesterol egg. This isn't true. Eggs are all the same in amount of cholesterol.
http://www.mcmurrayhatchery.com/index.html

Going Home

 

 

The apples were ready to harvest and Daddy would get the long ladder and brace it firmly within the branches. He would strap a big sack to the front of his chest and begin to carefully pick and place each apple in the sack. When the sack was filled he would come down from the ladder and empty the apples into a basket on the ground. As he would clear the apples from one area he would move the big ladder and carefully nestle it between another group of branches and the picking would resume.
As Daddy reached his arm forward, he leaned to get one last apple before moving the ladder. The weight of his body tipped the ladder and the branches could not hold his weight. Daddy was thrown forward through the branches and came tumbling to the ground. Mama would check on him periodically. As she looked out the kitchen window, she him lying on the ground. She screamed my name, "Marian come quickly" as she ran for the back door. I hurriedly came running down the stairs and was not far behind Mama. It was a terrible sight to see my Daddy lying on the ground unconscious. When he was being transported to the hospital, he regained consciousness and was in severe pain. Mama and I sat nervously in the waiting room to hear the news that the doctor would share with us. We waited for hours and the doctor finally approached Mama with the terrible news that Daddy had broken his back. Daddy's heart was already so week. It was hard to know how much his body would be able to tolerate. I remember the day well that we were allowed to bring daddy home from the hospital. We made a place for him on the first floor so we could care for him. His weekend heart mad it so that he never recovered from the terrible fall. On Christmas Day, Daddy went home to be with our Lord. It was a time of great sadness. There was a corner of my heart that was happy that he did not have to suffer any longer.

Daddies Cherry and Apple Orchard

Daddy's heart had weakened, so we had to sell the Mercantile in Deary. We were fortunate to find five acres in Clarkston Washington with a nice two story framed house. Daddy seemed to feel better from the change in altitude. When the weather began to break, daddy would be found planting amidst the already existing apple and cherry tees. It seemed to be no time at all before he had a profitable orchard of over one hundred trees. There was always so much for him to do. He would prune and fertilize and would tend to each tree with such care. It was always so beautiful to see the cherry and apple blossom begin to flourish in the late spring. The bees would be dancing around the flowers and the pollinating began. The green bulbs of fruit would start to erupt and the humidity would turn each piece of fruit into a ripened masterpiece.
When daddy began to pick the cherries, it was my job to fill the trunk of the car with the fruit from our little orchard. Next, I would carefully drive across the bridge to Lewiston. While crossing, I would grab a quick glance out the window to see the snake river flowing gracefully below. At thirteen, I was still a wee thing. I could barely see through the steering wheel as I cautiously drove along the rural roads. It was the Depression and a family had to do, what they had to do to make a living. As I entered the town of Lewiston, I could see a police car sitting along side of the road. My heart would beat with fear and anticipation. I kept my eyes forward as I moved cautiously closer to my destination. The policeman knew how tough the times were and could see no harm in turning his head the other way.
Being very small in stature, I could not even open the trunk myself. The store manager would lift the trunk before viewing the neatly boxed ruby red cherries.
In the summer months, I would drive back and forth until the cherries diminished and then in August the Apples would begin to be harvested. C.A. Bresin

Planting and Pruning Cherry Trees
Cherry Trees are typically not self-pollinating meaning that only one tree in the garden will generally not be able to produce much fruit.
Planting two or more different species with similar bloom times is a good idea. The location should have soil that is well drained, since standing water will easily kill the trees. The location should also have good air drainage, keeping low-lying cold air in the spring away from the tree. The location used for planting cherry trees should also provide for full sun access. If planting cherry trees in a lawn, the grass should be removed from the planting area in a four-foot diameter circle, to prevent the grass from competing with the young tree for nutrients and water.
Once the site is selected the first step in planting cherry trees is to dig the hole. The hole should be approximately twice the diameter of the root system, and two feet deep. The soil should also be loosened up around the border to allow the roots to break through more easily. The roots should be spread out on the loose soil, ensuring that they are not twisted or crowded. Soil should be placed around the roots and pressed down firmly, to remove any air pockets.
Pruning cherry trees plays an important role in ensuring proper growth and fruit production. Before understanding how to prune a cherry tree, it is important to know how cherry trees grow. Cherry trees are central leader trees. This means that there is one main upright trunk, called the leader. All branches will sprout and grow out of this. A properly pruned cherry tree should have a scaffold shape. This means that there are branches circling the tree, perpendicular to the leader, and there should be an area of about two feet between the levels to allow for light to reach the lower leaves and fruit.Pruning cherry trees should be done in the late winter, encouraging the plant to grow more during the growing season. The first level of branches should begin between twenty-four to thirty-six inches above the surface of the soil. The branches growing out of the central leader should be either weighted down or tied loosely to string to promote outward growth as opposed to vertical growth. The outward growing branches will produce more fruit and grow less vigorously.
Pruning cherry trees during the summer will inhibit growth, and should be done once the desired size has been reached. Pruning cherry trees too early in the winter may make the tree vulnerable to bacterial infections.
http://www.aboutcherrytrees.com/index.shtml

Blue Ribbon Butter at Deary's Idaho's Friendship Day's

Emma had been preparing for the yearly occasion of Friendship Day held in the rural agricultural town of Deary Idaho. There was not many days that were spent away from the farm, but this was a special occasion that was eagerly anticipated.
Emma planned each detail carefully saving several milkings, while skimming off the cream that had surfaced on the top of the shiny milk container. The tedious process of hand churning until the fat content separated from the liquid began. As the butter formed the wooden churn would fill and Emma's arms would begin to tire. Emma would continue until all the liquid had separated and and a large mound of yellow cream stood firmly from the gravitational force. Next the lid was removed and the liquid was poured from the elongated wooden churn and the butter was harvested. Emma carefully kneaded the fresh mound into a bowl of cold water. She freshened the water several times until the water ran clear as she continued kneading. Once the water was clear, she would raise her hands out of the water and begin to kneed the remaining liquid from the now forming mound of butter. Emma would carefully add just the right amount of salt for taste and the butter would be carefully placed into the wooden molds. The final touch would be when the butter would be chilled and removed from the mold to display a intricate design that would remain on the top of each yellow artistic accomplishment. Emma would proudly display her homemade butter at Deary's Friendship Days and take fist place year after year.
C.A. Bresin

Emma's Home Made Butter
After milking your cow, refrigerate the milk immediately. Let your container sit in the refrigerator over night. This will let the cream rise to the top. Carefully take the cream off with a large slotted spoon and place in a separate container. Make certain to cover your milk and cream so that it does not pick up any undesirable flavors from your refrigerator. Continue to do this after each milking until you have enough for a batch of butter. You will need to save the cream from several milkings.

Take your cream and use either a hand churn or electric mixer. You are simply separating the cream and the liquid. As the liquid forms, dump it off. Continue to churn or beat until the liquid has completely separated from the butter.
Now you should have one nice ball of cream
Fill a bowl with ice water and knead the ball with your hands thoroughly. The water will become cloudy. Repeat with fresh ice water and knead again. Continue until the water is no longer cloudy. This will give you good fresh butter.
Remove from the water and hand knead the excess water out of the butter. This process assures that your butter will not beome rancid.
Add some sea salt for taste and knead thoroughly.
You can place in a butter mold or shape into a desired ball. Wrap in parchment paper and cover with tin foil. Freeze for future use.

When the grass is at its greenest, your butter will be a natural soft yellow. There is really no need to add coloring, as it is just for eye appeal and does nothing to the purely delicious taste.
There is nothing like cream from a Jersey Cow. They will provide you with the best cream and butter that can be found.

You can put your butter in a butter mold or pack it in square bricks to be wrapped in parchment and covered with foil for freezing.


It takes five quarts of milk to make one pound of butter.
C.A. Bresin

*My Great Grandmother Ingaborg “Emma” Larson, Swanson took 1st place at the founding of Deary Friendship Days in Deary, Idaho, year after year for her delicious home made butter.


Deary's Friendship Days started in 1907 and continues to present day. Friendship Days is held August 7th at Deary, Idaho. Deary, is presently celebrating its 102nd year. This historical village, originally a company town for the Potlatch Lumber Company, is located north of Lewiston on State Route 3 at the junction with State Route 8.
http://www.idaho-insider.com/localevents.html