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well, the meat we would get back was not properly cared for and often
had spoiled. We even wondered if indeed we actually were getting our
own meat back. As more and more neighbors moved away, fewer and fewer
were left to help. We were living in the waning days of a community
that was all too quickly dying, along with a way of life. While most
of our meat production/processing was hogs, occasionally we would
kill a yearling calf. When this was done we usually had someone lined
up to share the meat, as keeping was a big problem.

All along Papa would sell a yearling to Jimmy Leviton, who would come
kill and dress it himself or send his oldest son. Papa would quite
often kill a couple of hogs and sell to Mr. Fralick, who ran a
"rolling store" through the area. We usually had two rolling stores
serving us, the other one ran by a Mr. Green, didn’t keep any meat.
In a modern health safety minded society, this method of marketing
excess livestock would not be allowed. There would be the fear of not
getting properly prepared meat. Mr. Green had a smaller truck and
didn’t have space for a meat cooler. Often when they came around they
were about the only traffic we would see all day, except the
mailrider delivering the mail.

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