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Labor Day Laboring
Midway M. B. Church will be celebrating its 136 Year Anniversary on September 18, 2022. The Anniversary Program will be held during regular service, starting at 10:30 a.m. Tam Banks will enlighten everyone on the Church’s history during its 136 years. Rev. Wesley Griffin is the pastor.
Monday being Labor Day. We decided to do some changes. We honored Labor Day by laboring for our meal. The boys and grandchildren went fishing to catch their meal. The children enjoyed their fishing trip. They did not necessarily want to clean the fish but they enjoyed catching them. Everyone had a wonderful time. Then we labored more after catching, cleaning, cooking and then by extracting bones to eat the fish. Wonderful day and a good time with the family.
We also labored in gathering and preparing okra to put into the freezer for later in the year to eat. So, Labor Day was a day of laboring here for surviving. The bible says, “We live by the sweat of our brow.” Those days have not changed. It is today as it was yester years.
I am a firm believer in thinking that surviving is coming closer and closer for us to embrace. One of my grandchildren told me one day that he wanted to move back to Seattle so there was nothing on a farm to care for, nor any chores to do. Most of all no garden to care for.
My question was, “How will you survive” His answer, “Go to the store and get what you want”. That was a good answer but not a logical answer. Go to the store here and find shelves empty. Shelves in the cities are worse off than the shelves in our local stores. If you do not prepare for yourself, when and what will you eat. I am in my 70’s and was raised to live off our land. There were very little groceries purchased.
Some purchased items included, flour, sugar, black pepper, cinnamon, nutmeg, vanilla and lemon flavor. I was a teenager when I learned that there was margarine we had milked cows and used pure butter and home raised milk (sweet milk), butter milk and clabber milk.
We raised chickens for food and eggs. We raised hogs for meat and kept the salt and used it across the summer for salt. We raised cows for milk and beef. We fished for food. We raised all the vegetables we ate, such as peas, butterbeans, string beans, corn, white and sweet potatoes, okra, tomatoes, peppers, peanuts, turnips, collards, mustard greens, rutabagas, and whatever other vegetable’s we ate.
Before freezers, we cured pork and canned some and put in jars. We also canned beef. We killed chickens as we chose to eat them. I was raised using what we had to eat. Those who personally know me, know that I have never been hungry.
Sympathy to the Gray Family in the passing of Mr. George Gray, Jr. His service was last Saturday at Sherman Hill United Methodist Church, Lake. Holifield Funeral Home was entrusted with the arrangements.
Sympathy to the Chapman family in the passing of Michael Chapman. His service arrangements are incomplete at my deadline. Mapp Funeral Home is entrusted with his arrangements.
Care Facilities: Jerome Banks – Forest; Billy Frank Williams – Newton.
Remember with your prayers all our sick and shut-ins: Bill Bradford, Sarah Janitha White Johnson, Maude White Williams, Wayne Williams Jr., Trudy Denson, Willie Letha Stowers Peavy, Cynthia Lewis Johnson, Curtis Lewis Jr., Marshall Beamon, George Beamon, Lonnie Johnson, Verneda “Ollie” McClendon, Cora Odom Peavy, Linda Parrott, Versherica Ficklin, Mattie Holifield, Addie Zell Harris, Sarah Harper, Billy Strong, Travis Ward, Wesley Lewis, and David Parrott.
Please call or text me those who are sick, deceased with planned arrangements, and anything remarkable you want publicized about your family. You may reach Delie Shepard by phone/text at 601-507-0992 and email at dshep10399@gmail.-com.
