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Erna also helped the family by making all the butter with a butter churn.  She
would sing hymns from memory as she did the tedious task of churning butter. 
Lizzie would bake 8-10 loaves of bread every four days to take care of the family
needs.  Lizzie was also busy baking may pies and cakes.  In summer, the kitchen
would get to 115 degrees during bread baking.  There was no air conditioning; the
family had to sweat and suffer.
           
Ruth had to herd the cattle on the roads and ditches west of their farm-
house.  There was not much grass in the pastures, so the ditches provided a good
source of feed for the cattle.
           
The whole family was involved in butchering in the winter.  When a cow was
butchered, most of the beef was canned.  Canned beef with its good gravy was al-
ways a family favorite.  The family would fry or bake the meat and put it into crocks
with fresh rendered lard poured over the top to seal it.  Whenever a portion of the
beef and gravy was taken out, the lard was carefully spread over it again to pre-
serve the seal.  The canned beef kept very well this way.  The family also made
blood sausage which they ate “’til it came out of our ears.”
           
Pigs were also butchered by the Bill Loseke family.  The sausage was made
in the house.  The smell of the intestines and the rendered lard cooking were not
pleasant memories.  It took at least a week to get those unpleasant odors out of the
house.  The sausages were hung in a smoke house near the farmhouse.  The family
would eat sausage sandwiches in the spring and summer.  Lizzie’s daughters car-
ried the sausage sandwiches out to their brothers and dad who were working in the
fields in summer and fall.
Dorothea, Bertha, Erna, and Ella Loseke in 1936
in front—Ruth Loseke
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