Did You Know?

Did You Know?
Food During Hard nines

The other day I had a conversation about the food for the winter of this area about 150 years ago that stirred my “Historical Senses”. During and shortly after the Civil War hard times for everyone, especially the rural and small towns of North Louisiana. The population was largely Anglo-Celtic or African in origin with some Spanish-French along the eastern edge of DeSoto Parish and to Natchitoches southward. Corn and pork were the main crops but there were three times more hogs than beef cattle. There were Irish and sweet potatoes and some sugar cane for making syrup. Cotton was by far the major money crop.

Pork was the main meat with hogs being run in the bottoms and along creeks so they could eat nuts and various types of fish. Hogs were earmarked to show ownership. A good example would be cutting off the end of the ear, a plug out of the top or bottom of the ear or even a hole in the ear. Each person had a slight different mark to show ownership. Cows were branded with a hot iron on the hip then and the burn was visible throughout the animal’s life.


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