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HISTORIC NOTES ABOUT THE 3rd GENERATION as seen by CURTIS CHURCH of the 4th Generation The excuse for this appendix is to tell later generations a little about the doings of their forbears, because we had trouble getting information. We have seen more changes in the past 50 years than any other generation. When I spent my summers at Grandma Quirt's at Eagle Lake there were no cars, telephones, electricity, radios or televisions. There were very few newspapers or magazines. Every morning there was a big iron pot of porridge on the stove. As there was no money for sugar you shaved on maple sugar, and there was real cream. The men always had fried pork and potatoes for breakfast. Summer was a time for feasting on fresh vegetables that hadn't been tasted for months. Potatoes and carrots were stored in the cellar along with cream and butter. The smoke house was near the pig pen. Hickory was the favourite wood, but Grandad used maple. To keep beef, it was pickled in 40 gallon barrels. Sunday was a big day. We usually had the minister for noon dinner. About 20 to 25 adults ate in the dining room, and we kids in the kitchen. Dad used to shoot the odd deer at Little Lake and that was why the minister and company ate what Grandad called "Veal stuffed with good dressing". The good times were at barn raisings. Uncle Harv was considered the best captain in the country. The neighbours helped a farmer take out timbers and rafters, and all were laid out on each side of the barn. Each captain had 10 or 15 men. The winner was the team that drove the last peg into the purline plate at the top of the gable rafter.