CHRISTMAS as a CHILD, by WALTER CROSSLEY

Walter Crossley of Damons Point , “THE STORY TELLER” . This was published in the Marshfield Mariner December 20, 1973.

“Christmas is fast approaching.  Energy shortages financial troubles, conservation, pollution and ecology may all enter the picture and create changes in what has become the accepted standard of the seasonal celebration. I feel assured , however, that in spite of all of these, there will be a Christmas. it may be a simpler, more family-type of holiday.
I’m thinking along this line, numerous Christmas events come to mind.  I cannot recall any complete holiday season, so the following account must be accepted as incidents involving many different years.
The weather was always with us but strangely enough, I can only recall one bad day, and that was recently. My wife and I went to Springfield to be with our daughter and her family and had a slushy snowstorm in which to drive home. The back seat of course was full of grandchildren coming to Marshfield for their school holiday.”

PERFECT CHRISTMAS PICTURE
“One of that I recall occurred many years ago. A snowstorm the day before Christmas,had left about 10” of new snow. The day itself was a perfect  Christmas picture, bright sun, dazzling white snow on every limb and bush. Fields and roads were without tracks.  The only traffic was an occasional  horse -drawn sleigh. A bitter cold day but without wind.

My Grandparents always exchanged gifts with James and Mary Magoun, whose  home was  about a mile away. My two cousins and I were sent on this errand , And I have never forgotten the beauty of the day. The blue sky and the white snow, the dark green of the pines  and the smoke from the chimneys going straight up to considerable heights.”

MY NOTE;   Today,  can you imagine sending your son and relative on this chore, and have a description such as Walters relayed back to you?

” One of the first signs of the holiday would occur about two weeks before with the annual shopping trip. this was usually  a day’s visit to Rockland. A walk to Hanover and a train from there took care of transportation. We could reach Rockland from Pembroke in about two hours. ”  MY NOTE; Today, about 15-20 minutes via auto.
” I cannot remember that stores or towns displayed any decorations. Quite a difference  from our present-day displays.”

SCHOOL PARTY
“The first real event was the school party. This was held the last day of school. No early closing then. Two of the older boys would be delegated  a day or so ahead to bring in a tree. This usually was a red cedar from Matt Groce’s pasture. It was set up in one corner and trimmed with school-made decorations.
We popped corn on the wood stove and strung the tree with cranberries on a long string, bright colored paper was cut an glued into circles attached to each other and draped around the tree. If the star had four or six points, if the angles wings were a bit lopsided, no one cared.
The teacher gave every student some gift. Each gave one to the teacher in return. I doubt if any one of these exceeded 5 or 10 cents in value.
Some of us learned recitations appropriate to the season and a few Christmas songs were practiced.
On the big day, mothers,aunts, neighbors, and even a few men came to school for the afternoon ceremonies.”

HOLIDAY at HOME
”At home we hung our stockings on the mantle the night before . A few small gifts on Christmas day carried us through the day. One almost always found an orange in the stocking. This was very likely to be the only one we saw all winter. We always had a Christmas tree  in one corner of the living room. My brother and I usually cut this in the woods , hemlock was our favorite species. This meant a trip to hemlock valley , and while there were  plenty of small trees, we were scorned the easy way and always took the top of the highest tree we could find .  Home-made decorations were used but no lights . Father would not allow candles, and electricity was many years in the future.
The tree was set up Christmas morning. Gifts were distributed in the late afternoon after Christmas dinner.
Farther raised his own chickens. Three or four roosters would be placed in a small pen  and fattened for a time. By Christmas they would be almost as big as a small turkey. We always had our own vegetables. Mother made a tremendous steamed plum pudding eaten plain or with whipped cream, this always finished  the meal.  We had aunts, uncles,cousins,grandparents and an in-law or two for dinner. The children were frequently banished to another room and a table of their own.”

AFTER DINNER
“After the dinner, with dishes washed, the men through with their after-dinner  smokes, the big moment would arrive. Someone would be given the honor of handling out the gifts. These were very simple compared to present days.
Parent received from their children but the presents were small or home-made.  I found that a nicely whittled fork stick was excellants for aunts and Grandma. These worked beautifully for taking the clothes out of the wash boilers.  One would last just about a year and costing nothing.  A plug of tobacco or a bandana did for the men.
We children could depend on one main gift from our parents, skates,  a sled, a cart.  I received a pair of skis and used them so many years I actually wore them out.
Many of our gifts were practical. What youngster today would be thrilled by a couple of sets of heavy long johns ?
Hand knit mittens were always welcome, last years were getting thin, and a new pair of overshoes were something to brag about. Simple games made their appearance , parcheesi, and dominoes were favorites. In my case, books were a favorite, a real good Christmas would net me eight or ten, probably none not costing more than a quarter, but to me  they were priceless, and could be read and reread for the rest of the winter.
Compared to today’s  holiday celebrations , ours were very simple. We celebrated for one day only and were back to normal the next day.
I  think the Christmas season brought families together and meant as much, in spite of our simple parties as the elaborate and long drawn-out holiday season of the present.”
“So, Merry Christmas to all.”

Walter Crossley, “the story teller” of Damons Point.

Copied from the ”  The Story behind the Story Teller” Walter Crossley , Damons Point, Marshfield Ma. This story was published in the Marshfield Mariner newspaper, December 20, 1973.

 

How I can relate to Walter’s Christmas’ , “Practical, simple things” , being a product of The Great Depression, and a youngster during WW ll.   Socks, overshoes, mittens.

W. Ray Freden, Seaview, 70 years. Down East 17 years.

GONE WILD

GONE WILD –WILD FOOD PICKIN’ ! !  I’m going to share a few wild foods I love and look forward to every season.
The earliest, for me, is the despised dandelion…the invasive lawn weed, that most lawn-groomers hate!
Well, I love them!!  There are many varieties to select from for a green veggie dish. I select the blunted-end leaf variety as they seem to be the least bitter.
Harvested before the buds open also gives the most tender leaves.
The Common Dandelion

In the pot


Do a good washing & culling, then place into a pan with a half-inch of lightly salted water….just as you would do with spinach.  Cook a few minutes at a medium boil, drain, & place into a  small bowl with a thin slab of butter, a splash of apple cider vinegar and s&p.  This is a delightful and different dish of greens chocked full of vitamins .

If your lucky enough to find Ramps (wild onions) in your foraging, a few in the pot of dandy’s gives an additional touch.

I have been one lucky transplant with the locals who have enjoyed these wild foods and will share once they find out you’re not a “city slicker” who only eats store-bought goods.
My friend & neighbor has harvested Fiddleheads for all of his life. He’s 93!!!   A generous gift of a pound or two is always welcome.  I have never collected Fiddleheads because they have not been near me, and not in my part of Washington County, Maine.
A good washing & tip-cutting is enough to get them into the pot  and boiled ’til tender…about 15 minutes. Never eat raw!  Toss into your dish with butter & vinegar— OMG !  GOOD?   OOOH yes!!

The next wild gathering are Goose Tongue Greens…a seaside plantain found along the upper banks of tidal water.  We have a great crop  along the edge of our bay….never to be pulled out…only clipped off to save the roots. They are about 6-8″ tall in bunches, with a triangular blade. They are quite salty and usually need one water change.  Then a 4- or 5-minute boil, drained, and placed into a bowl, with butter& vinegar & no salt.  Another wonderful treat!

This mornings cutting.

 

Now that my garden is in, up come the weeds! YEA!  Am I crazy? Yes & No!  Pigweed is everywhere and I can hardly stand the wait for it to get big enough to cut.
Lambs Quarters have been a source of valuable green food for eons!  If you like spinach , Lambs Quarters are for you.

Picking is easy, just pull up or cut off before the seeds arrive, strip the leaves and cull out the bad ones.  Leaf miners invade the plant usually from the bottom up.  Cut the leaf stems if you wish. Treat just as you would spinach with butter, vinegar, s&p.  I like it better than spinach.

All of the above are served with a mess of steamers. YES, steamed clams! Only now can you die and go to wherever!!

Or, mussels, Mahogany little-necks, & linguini, topped with Fiddleheads! OMG!!  I just died again !  If I continue this kind of eating, I’m gonna die!!

Now the Alewives are running, so off to the closest stream, with a fishing permit, a net, hip-boots, & a bit of luck.
Netting a few at the upper dam & loosing a few.

When I was very  small, before school, and just after the Great Depression, it was a hard recovery for the average working person.
Luckily my Dad had a job with a Boston newspaper during the G.D. and WW ll, but the first 12 years of my life, we didn’t have  lots of “wish we hads”.  So foraging & free for-the-taking was in order.
On my Dad’s day off we headed to the Pembroke Herring Run for a catch of free fish.  The stream was just beside Rte. 14, ( Barker St.).  Dad had a home-made net from a burlap bag and an old rake handle.   Upon arrival a few others with hip-boots were in the stream netting all they could lift.  Dad dropped his net in & let it drift open and the Herring would go in to be trapped.  A full galvi-pail satisfied Dad & home we went.
At home he gutted the fish along with scraping the scales off, leaving the heads & tails on to Mom’s objections! Mom wrapped the Herring in brown paper with onions, maybe more—- then baked them in the black kerosene stove’s oven along with baked beans.
When done, they were unwrapped and the skin would peel off exposing the sweet white meat full of bones– that didn’t deter Dad, he picked around them and enjoyed his catch.  I picked off the onions — no onions for me– and picked at the meat– I did enjoy the beans and cold slaw — picking out the carrots.  That was a Saturday night’s dinner when Herring was in season for many years.


I remember my Mom saying to Dad, ” Bill, these are gross”!   But she picked at them after removing the heads.
After the War, and foods became more available, the Herring Run was overlooked. There were new limits & regulations, along with the long lines waiting for your turn & monitored by the Fish & Game Officers.

Today, Smoked Herring is a favorite of many…on top of a saltine cracker and washed down with a favorite beer….mine??  Guinness Stout, thank you!

A LATE COMER.  6-19-22.

White Perch from a close-by Lake, Goose tongue Greens, from our waterside. Chanterelle ‘shrooms, picked out back, and sprigs of Rosemary growing in a pot in our garden. A tasty dinner.

“A little smoke couldn’t be noticed now, so we would take some fish off of the lines and cook up a hot breakfast. And afterwards we would watch the lonesomeness of the river, and kind of lazy along, and by and by lazy off to sleep.”
Mark Twain,  (The Adventures of Huckleberry Finn)

 

W. Ray Freden,  Marshfield, 70 years.  Pembroke Maine, “Down East” 17 years,  and wish it was longer.