If the settler had a plow or spade they would go to an area, perhaps a slough, that had well-rooted grass and plow strips of the virgin sod. Some of them would plow round and round in the area where the house would stand. He then cut the strips into two or three foot sections. These sections were then laid into walls about two or three feet thick. He would continue in this manner to a height of about six feet. If there were logs or boards available, they would build a frame and then place the sod over the frame. The roof was made of rough lumber and then covered with heavy tar paper, slough grass and sod, or perhaps even shingles. Some used hay or rushes placed over branches. The size of the structure varied, such as 9x12, 6x6, 12x14, 14x16, etc.

The sodhouses proved to be cool in the summer and warm in the winter. They were also fairly safe from the prairie fires. Rains caused some problems, however, soaking through the roofs and dripping dirty water in the middle of the floors. Sometimes the only dry place was in the oven. Clocks were put there to keep them dry. Umbrellas were placed over the beds to keep the bedding from getting wet.

The walls were cut smooth with a spade, then plastered with a mixture of clay and ashes, or gumbo. They might be covered with tar paper, cotton sheeting or layers of newspaper. Cats were a necessity to take care of the mice that found their way into the house.

Providing food for the table was an important task for the pioneers. Most of the food that was used was raised on the land where they lived. Some of the commodities were purchased at the stores but not very much. A very important source of food were the gardens which provided fresh vegetables in season as well as food for the winter which was canned or dried. Wild game was available in quantities, too, as well as fish in the streams.

Meat, not bread, was the staff of life for the frontier farmers. Those who didn't as yet have much livestock lived largely on deer, grouse, pheasants, geese, duck, rabbits, and any other wild game that could be found.

Apple trees soon came to be grown on many farms, and this was made into cider, dried apples and apple butter. Apple pie came to be the almost universal dessert.

Some farms had a cow or two to furnish them with milk. The cream would be skimmed off and churned into butter. Some of the butter was used but many times it was taken to the stores for some extra cash. The going price was about 45 cents a pound.

Chickens, too, could be found on the farms. This product, too, was saved to sell at the stores for about 45 cents a dozen for the eggs.

Pork, though was the most frequent meat on the pioneer table. Hogs were produced relatively easy, since they were allowed to forage in the wilds for virtually all their food. Salt pork was standard fare the year round. Beef was a secondary meat. Every farmer slaughtered his own animals, usually with the help of neighbors.

The farmers would gather on some chilly November day. A 40-50 gallon kettle was hung over an outdoor fire to heat water for scalding the carcasses. Another kettle was used to prepare the lard. The animals, mostly hogs, but also old cows and sheep, were slaughtered in early morning so the meat would be hard and cold by the time it was pickled at nightfall.

Butchering was a very busy time for the farm wives. The meat had to be pickled, smoked, dried, salted or potted so it would keep throughout the year. Pork was preserved in barrels of brine or in tubs packed with lard. Hams, shoulders and sides were hung in the smokehouse to cure. There was sausage to make, lard to be rendered out, tallow to save. Hog meat was made into a tremendous variety of food products. Salt pork, bacon, ham, scrapple, head cheese, cracklings, spare ribs, jowls, pickled pig's feet, and many others. A supply of beef, too, was dried, corned or smoked, but the backbone of the farm fare was hog meat. The brains were prepared and were considered a gourmet dish.

The standard cereal meal was corn meal. It was consumed mainly as corn pone or hoecake, but corn meal mush and milk were staple foods. Wheat was a cash crop and rarely used to make bread for the farmer's table. Some used rye for their bread.

Although there were no nutrition experts in those days to tell the pioneers about vitamins, minerals and such, they well understood the need to eat quantities of fruits and vegetables throughout the year. Pioneer families picked huge quantities of wild fruits and vegetables throughout the year. Pioneer families picked huge quantities of wild fruits and berries in season. They were eaten fresh or preserved by drying and sometimes by packing in honey or sugar.

Sauerkraut was an important source of vitamins for many farm families during the winter months. It was made by packing cabbage in salt and changing the brine from time to time as the cabbage fermented. Sweet corn, beans, pumpkins, squash and other vegetables were dried.

Most of the pioneers made their own clothing except such things as shoes, hats and boots that were bought in town. Many of the women would knit socks, mittens, caps, and sweaters that were worn by the family. The wives would do the sewing by hand unless she was one of the fortunate ones to have a sewing machine. Quilts and rugs for the floors were also made by hand.

Home health remedies: Onion cough syrup. One large onion cut up fine. Put in pan with a little water, about three tablespoons sugar and let simmer for about 30 minutes until it is medium syrup. Take as needed.

Source:  Glenfield History 1886 €“ 1987 Page 9