This article was written by Suzanne Sickler Ohl, an early member of the Tyrone Area Historical Society.  It was first published in September 1992.

            [The Annual] Farm City Day presents a good opportunity to examine farm and town life throughout the history of Tyrone, Pennsylvania.  A comparison of the similarities and differences that existed among the self-sufficient farm families and the town families reveals that they were more alike than different.  Throughout it all can be seen the interrelationships that existed among the different groups.

            Today we can see those good interrelationships when we observe children from the entire area gathered together for their education, sports, and entertainment.  The gathering of Tyrone residents at the Logan Avenue Farmers’s Market on Wednesday mornings is a sign that town residents want and appreciate what the farm families can produce.  The Tyrone Area Historical Society is anxious to preserve the same spirit of togetherness and appreciation that has existed throughout the years in building what the late Monsignor Patrick Harkins called “this place we call home.”  The Rotary Club is to be commended for sponsoring this special event as another step in preserving those important aspects of Tyrone’s heritage.

            In the early years the peddlers could be considered one of the links that brought families together.  They served both town and farm by offering needed goods and news throughout the area.  Differences existed in what was exchanged.  Farm families needed pins, needles, pencils, eating and cooking utensils, tea, coffee, and spices.  The farmer who planted over five hundred cabbage plants in one day in 1882 needed a market for all that fresh cabbage.  The country orchards and the berry patches needed town people to eat the fruit grown in abundance.

            Every Friday night or Saturday farm families “went to town” – it was a special occasion.  Remember how crowded the streets of Tyrone once were on weekends.  They came from scattered farms, over narrow dirt roads, in horse and wagon.  Townspeople watched with envy and looked forward to the fall season when they could travel on the same roads on hay wagon outings.  Seeing the Amish buggies on Tyrone’s streets today does bring back happy memories.  Better roads and automobiles have changed this habit.  Let’s not forget that these roads continue to go in both directions and that wonderful people live at both ends.

            Often when asked to comment about the things remembered about the “olden days” people will reply “good home cooking.”  We wonder what memories they might have.  We, too, have many related memories to share.  No doubt readers can add more.  Let us hear from you.

            Providing food for the family always has been important.  Usually the men of the family were responsible for the planting and harvesting of crops, hunting, butchering, and fishing.  In addition to the preparation of daily meals, the women and girls preserved food supplies for the season ahead when fresh food would not be available.  On special occasions such as harvesting, butchering, apple processing, entire families – often in company with neighbors, would spend several days on a project.  These became major social events where games were played, stories told, and much singing and dancing took place.  The great variety and quantity of food on the overloaded table was a just reward for all the hard work.  Town relatives looked forward to going to the country for these events.

            Early Tyrone families, both farm and city, knew what it was like to get water from the well or spring, use candles or kerosene lamps for lighting, and wood and coal for heating and cooking.  Tyrone didn’t get running water in the homes until after 1869, gas after 1873, and electricity after 1888.  Many farm homes still were without electricity in the 1930s.

            Through a review of early food practices and memories, it is possible to take an exciting journey through Tyrone’s history.  Seen are many similarities to foods and practices being used today.  We still have bears that come to steal from people just as people hunt bear to use as food.  We continue to hunt wild ducks, geese, pheasants, turkeys, and deer to use in stews, soups, pies, and roasts.  One favorite memory is just finishing a noon meal when Nancy Gardner Black walked in to see what was left to eat.  Finishing the large amount of the roast left on the plate, she remarked, “Boy.  That was the best beef roast I ever ate.”  Only then did she learn that it was a venison roast given to us by her husband, Dave.  Nancy always maintained that she hated venison.

            People continue to search the woods for blackberries, huckleberries, wild plums, and blueberries just as they used to travel up Janesville Pike to Mrs. Richard Beaston’s property which was noted for its berry patches.  (Always with a warning to watch out for snakes!)  And the elderberries that grew on Third Street below Washington Avenue (near the ball field) were plentiful and free for the taking.  It was easy to pick a big basket in an hour’s time.  The reward came as a fresh elderberry jelly and peanut butter sandwich.  The rows of jellies and jams on the homemaker’s shelf made for good eating in the cold weather ahead.  A visit to any of the Grange shows will attest to the fact that many people continue to can food as a means of preserving it.

            Another treat was the wild strawberries that grew in Hillcrest on the vacant lot between the Club House (later, Earl Collins) and Burnhams (later, Baldridge).  It took longer to pick them because they were so small – but no big strawberries today can compare to them in sweetness and flavor.

            Farm animals were raised for their eggs, milk and meat.  From the cow came the milk for drinking and to make into butter and cheese.  Did you ever taste that fresh, warm milk right from the cow at milking time?  Sheep were used for clothing (wool), light (fat for candles), and meat.  Mutton sold for sixty-nine cents a pound back in 1869.  How would that compare to today’s prices (if even you could buy it).  The cute, cuddly piglets grew up to be hogs and were used as ham, bacon, roasts and chops.  Its fat (lard) was used for frying and baking.  The scraps were ground and stuffed into the casing (the animal’s intestines cleaned well) along with seasoning and this made good country sausage.

            Meat and eggs could be had for any meal just by going into the barn and picking the eggs from the nest and by killing a goose, chicken, duck, turkey, or guinea fowl.  Once bitten by an old rooster I never enjoyed gathering eggs and playing with the young chickens anymore (and this was on Logan Avenue which proves town people raised chicken just like the farm people).  Many a new bride was horrified to find her fresh chicken came minus feathers but still with its head – and then at serving time to find that all the organs were still inside.  In olden days there was no cut up chicken parts sold in the shops.

            Probably next to bread and milk, eggs could be considered one of our staple foods.  Used as an ingredient in cakes, puddings, sauces, and the versatile soft custard, they also could be cooked in the shell.  The soft cooked eggs could be eaten in the shell or served over pieces of toast.  Hard cooked eggs were used in sandwiches, pickled eggs and beets, or deviled eggs.  During my years in New Jersey people were shocked when I included pickled eggs on the menu.  Usually they came to enjoy them as much as I did.

            An eagerly awaited vegetable to appear in the spring was the leafy garden lettuce.  After a winter without fresh vegetables it was a special treat to eat it right from the garden, in sandwiches, or as wilted lettuce salad.  As a young child I remember the lettuce sandwiches I served at a tea party.  They were pronounced fine except for the gritty taste.  I didn’t know you needed to wash off the sandy soil before serving.

            Vegetables, important because of their nutritional value and a source of energy, were a crop that could be used in many different ways and could easily be preserved for winter use.  Most homes had root cellars of some type that could store potatoes, turnips, carrots, beets, onions, and parsnips.

            Cabbage, used for salads, soups, and main dishes, was another vegetable capable of being preserved in a variety of ways.  Trenches were dug in the ground and the heads buried until needed.  Finely chopped or grated, cabbage was put in crocks, covered with vinegar, and the wooden lid weighted down with stone.  For variety green peppers would be stuffed with the grated cabbage and preserved in vinegar.  Bill and Liz Baker continue to experiment with these methods in their home today.  Cucumbers were made into pickles in the same manner, only with a piece of brass or copper being put into the container to help keep the pickles green.  And what would New Years Day dinner be without the traditional sauerkraut (preserved cabbage) and pork?

            The king of all crops was corn, used to feed both people and animals.  When harvested, fresh corn on the cob appeared in quantity on daily dinner tables and at any event where meals were served.  A favorite memory is about a brother who lost his front teeth and tried to eat corn on the cob.  Fresh corn could be used in succotash, corn pudding, and corn muffins.  Since it could be dried, it was available year round for breads, desserts, and breakfast dishes.  Mush, made from cornmeal, was as common a breakfast dish as flapjacks.

            For fresh fruits people had to rely on the apples, peaches, pears, plums, grapes, cherries, and berries that grew in the area.  Citrus fruits were expensive and rare.  Thus it was a special treat to find an orange in the Christmas stocking.  Stores in town advertised fresh fruits in season but usually it was dried or preserved fruits that were available.  Most families preserved much of their fresh fruits as spiced fruits, dried fruits, jams, jellies, and preserves.  Pumpkins were used in the same way as apples, being made into pies, cakes, breads, marmalade, or dried.  With frest fruits being such a luxury at times, no wonder the teacher considered the gift of an apple a special treat.  Orange juice was seldom found on the breakfast menu.

            In many homes the kitchen was the heart.  It was there food was prepared and enjoyed.  Around the table families gathered to do homework, write letters, play games, and have discussions.