Pioneer Root Cellar

This is the root cellar at the Thomas Lincoln Log Cabin site in Illinois. Thomas Lincoln ws the father of Abraham Lincoln, 18th U.S. president. Dug into a hillside, this cellar has some carrots, cabbages and dried spices. It doesn't look very appetizing. . . does it? In pioneer days, preserving foods was an important job. In the not too distant past, there were no refrigerators or freezers (except the weather), tin cans, freeze-dried foods or neighborhood supermarkets. People ate what they could grow, hunt or gather. Some surplus foods needed to be protected from both weather too hot or too cold. Fresh peas were strung on threads and hung inside your log cabin home until they dried. . . rock-hard! These dried peas were a Quebecois as well as an American staple, used in pea soup as well as stews. Cabbage was preserved by cutting it into slaw and pickling it in vinegar. Some cuts of meat and fish were salted, pickled, sun dried, cured, or smoked. Some fruits and vegetables (like apples, potatoes, onions, carrots and turnips) could be stored in cold cellars. Fruits could be made into preserves. Wheat and other grains would be ground into flour at the local mill. Surplus milk could be made into cheese and butter. Preserving foods was a big job in times past. . . but critical to survival!

Habitant Log Cabin

Behold the modern 17th century log cabin kitchen. You wont find a microwave, stove, toaster or any other electric appliance here. These inventions are over 200 years in the future! Refrigeration and a freezer are only available in winter. However, a spring house is used to keep butter, cheese and other food products cool in summer. There is no inside running water, hot or cold. Lighting (other than that from the small window) is provided by the fireplace, candles, or a whale oil lamp. If it is a warm day, you might prop open the door for more light. . . but that might let in the flies and bugs and bigger hungry critters. The fireplace serves as stove and a furnace too in the winter months. In the summer, mother might cook outside so her log cabin home isn't overheated. What you eat depends on the season. This cabin was built close to the St Lawrence river. Much of the year, you could fish for your dinner. At certain times of the year, eels were so abundant they were called "Quebec Manna". For half of the year, the river was frozen. There was an abundance of wild game in the forest. You could hunt moose, bear, deer, rabbit or turkey. You might also raise farm animals like pigs, cattle, chickens and geese for food. Many Maple trees were tapped and the liquid boiled down to make syrup and sugar each spring. There were also farm crops like wheat, peas, cabbage and a number of herbs and vegetables. Wheat was ground into flour and made into large 5 lb loaves of bread which were baked in large outside ovens. Green peas were strung on threads and hung from the rafters to air dry. The French Canadians ate so much pea soup that they were nicknamed "Pea Soupers".