-~ 33






Meats were six~oked in order to preserve them.


	During the day Mary‘s 1‘ather was kept so busy attending his master‘s tarin that there was no time tor him to attend to a little farm that he wa.s allowed to have. He overcame this handicap, however, by setting up huge soaftolds in the field which he burned and from the flames that this fire emitted he could see well enough to do what was necessary to his farm.


	The master‘ s first wife was a very kind ~man; at her death Mary‘s master moved from Pensacola to Columbia County.


	Mary w~iS very active with the plow, she could handle it with the ability of a man, 1his prowess gained her the title of ‘plow girl.TM



COOi~JNG.

	Stoves were unknown and ~okin& ~ done in a fireplace that was b4lt of clay, a large iron rod was built in across the opening of the fireplace on which were hung pots that had special handles that litted about the rod holding them in place over the blazing lire as the xood cooking was done in a rnoveable oven which was pleiced in the Lirephtce over hot coals ox corn cobs. Potatoes were roasted in ashes. Oft‘ times Mary‘s father ~uld sit in front of the fireplace until a late hour in the ni~ht and on arising in the morning the children would find 1~ a corner a number ol roasted potatoes v~hioh their father had thou~htiully rc~sted and which the children readily consumed.