The Best Water in the World (a repost)

 

We're proud of our water, here in the mountains. "The best water in the world" we call it. A man may live in a tumble-down shack but if he has a spring above his house, he can dig down to the place where the water runs over bare rock, dam up a small pool, and pipe the water from the pool to a reservoir (which could be anything from a wooden barrel to a cast concrete box) and thence to his house. Gravity water, cold and clear and free.

Clifford, who with his wife Louise owned the farm we live on, told us how during the Depression he went to Detroit in search of a job. "And I woulda made good money too but I couldn't drink the water. Just got on the bus and come back the next day."

I grew up drinking the city water in Tampa and always assumed that was how water should taste. But after I'd lived in the mountains half a year, drinking the water from our own spring -- I was spoiled. Totally and completely. When I returned to Tampa for a visit, the water tasted so much like chlorine that I found myself using bottled water even to brush my teeth.

Our little spring puts out a tiny stream, the size of a pencil, but (so far, knock-on-wood) it's never slackened. It was adequate for our needs till our older boy went to college and began coming come home for spring or fall break with five or six friends. The little spring just couldn't keep up with all the showering and laundry and flushing. So we had a well dug.

We planned to use the well water for the laundry and bathrooms and to have another pipe to supply the kitchen from the spring. My husband, the resident DIY plumber, was resigned to a long, unpleasant session in the cramped crawl space under the house, tackling this complicated reworking of our plumbing. Then we tasted the well water - and lo and behold, it tasted just the same as the spring!

The best water in the world!

The Old Corn Crib

 A re-post (it's been a busy day) from 2009

The corncrib was a relic of the days when the previous owner of the farm had grown field corn to feed his cattle, his mules, his chickens, and his family. The corn was harvested after drying on the stalk in the field, and the unshucked ears were stored in the small slat-sided building that was lined with rodent-proof woven wire to protect the precious golden bounty. Nowadays, the corncrib stood empty, but for a few ancient moldy cornshucks. (Art's Blood, p. 123)

This, of course, is the original of the corncrib where Elizabeth and Ben found the unhappy Kyra. It's functioning today as a toolshed and a carport for our little utility vehicle but in 1973, when we bought the upper part of the farm from Clifford and Louise, the corn crib brimmed with fat dry ears of white corn -- Hickory King, I think it was.

Corn was the staff of life on the small farm. Every so often Clifford would take a bag or two of the whole corn to a mill in Tennessee where it would be coarsely ground -- shucks, cobs, and all -- and mixed with cottonseed meal and molasses to make feed for the cows. Every day Louise would pull the shucks off a few ears and toss them to her chickens who would eagerly peck the cobs clean. Nell the mule was the daily recipient of more ears (but not too many, lest too much corn make her 'rank' (overly frisky and unmanageable.) The fattening pig, who lived mostly on buttermilk, foods scraps, and garden waste, would be fed ears of corn during the month or so prior to butchering to "harden up the flesh."

And this same corn, shucked and shelled would be taken, not to the big mill, but to a nearby little mill run by a belt attached to the rear wheel drum of a tractor. The owner of this improvised mill would take his pay in meal -- in a little measure specifically for the purpose. This fragrant meal, which was freshly ground in small batches twice a month, provided the best cornbread in the world. Eaten midday -- hot and steaming out of the wood stove, dripping with home-churned butter, it accompanied an array of vegetables, fresh or home-canned, depending on the season, and a very modest taste of some sort of meat. The leftover corn bread might go to the pigs or the hounds, or, dunked in chilled buttermilk left after the day's churning, provide a light supper.

"You keep the mule to plow the corn and you grow the corn to feed the mule," Clifford told us. Man, animals, and corn -- their existence was interwoven.