Tuesday, November 22, 2011

Bemis - A Little History and Purchase (Summer/Fall 07)

Richard Marting took me to Paul Ferguson's camp to trout fish Shaver's Fork of the Cheat River for the first time in about 1971 or 1972.  I remember sleeping in the high roofed part of the cabin shown below (second photo) as I believe the light brown part of this cabin was added on at a later date.  Seems there was a coal stove in the cabin and after midnight the fire went down and we had to dig out of our sleeping bags and recharge the fire (maybe global warming is effecting temperatures - it seemed a lot colder then). Today, you can often still smell the heavy coal smoke in the cool morning air as you have need to go outside the cabin.  As I recall, and Richard will probably correct me, at that time the main cabin was the one closer to the river and when Jim purchased the place he remodeled the "upper cabin" and made it the main camp.  Hard to believe but I have been going to Bemis, West Virginia for near 40 years. Richard shared a photo of Paul and Jim Williams that was dated 1969 but I was not able to download it here because of the type of format (I'll try again in another post).  Before he passed away, Paul sold the place to Jim and I was fortunate enough to purchase it from Jim's widow Dorothy (Dot) in the summer of 2007.  Here is a photo of (right to left) the river cabin, bath house, implement shed, and outhouse. The main cabin porch is at the left edge of the photo.



Are you crazy?  I know that when my wife learned that I was plotting to buy the cabin from Dot Williams she thought I had totally lost it.  Maybe I was/am a little touched? Here is a photo taken in October of 2007 of the back of the cabin - north and west sides (I still get confused about where north is because the river runs due north and that is just plain wrong).  You can tell from this photo that the place isn't the Hilton - for that matter it isn't the Days Inn either. It has changed some and I'll share some newer photos in a later post.


Knowing how much I liked going to WV fishing, Sue - as she most often does - submitted and allowed me to go ahead with the purchase with the understanding that I would fix the place such that she would at least stay there overnight.  You should realize that although Jim had furnished the place with adequate equipment (as Dot well knows, you can find at least 2 of almost anything that you can think of in one of the 6 buildings) you had to secure water from the hand pump outside and the outhouse was about 30 yards from the porch door. As depicted in this photo from November 2008, sometimes that 30 yards was more than most women would want to navigate - even though it is a "two holer".


Why in the world would anyone want to own, or even go to a place in Bemis, WV you ask.  Here are two photos that were taken in October of 2007 that will answer that question.  The 3 largest were all 17" rainbows.
                                            

 I still use this photo as my computer monitor screen saver and reminder for "I need to plan a trip to the mountains!"

In closing, I would relate that a good thing about digital photography is that dates are stamped automatically thus making it easier to tell a story in chronological order.  That same trip, mid-October, 2007 (that's the week that we always try to go because that's when WVDNR complete the fall trout stocking - they normally stock the big brooders then) Buck Belt brought wife Jane, daughter Eleanor & son-in-law Dave and the two grandkids (photo below) down from Cumberland, Maryland to let Jane check out the place. She hasn't been back - must have been the outhouse - but she has allowed Buck to come back with in-law George Earnest and friend Jim Lawrence.  Yes, it does sometimes get cold early in Bemis.

I'll close for now and save some for the next post.

Friday, November 11, 2011

Momma's Apple Butter

How To Make
 “Momma’s Apple Butter”


This description comes from the annual apple butter making festivities
as executed and recorded by members of the W. Clinton and
Eva Guilliams Custer family at brother Carey’s lodge near
Ferrum, Virginia on October 13 and 14, 2011.



Participants – all siblings listed – oldest first:

            Dan Custer and son Keith – Part Time on Friday
            Loretta Sigmon – Thursday
            Lorraine Roberts – Thursday and Friday
            Cathy (Kitten) Guilliams – Thursday and Friday
            Steve and Sue Custer – Thursday and Friday
            Carey and Betty Custer – Thursday and Friday
            Tony Custer – Showed up to collect a sample
            Ann, Roger and Decon Sledd – Part Time Thursday and Friday


Day 1 – Thursday, October 13, 2011

Two days, rather than trying to do it all in one day, adds to the fellowship and creates less of a strain on the body and mind (negotiation is stressful especially for older people).

Main Ingedients:

6 bushels Golden Delicious apples
2 bushels Stayman Winesap apples

Apples should be well ripened, but not mushy. Mushy apples make good cider but are extremely hard to peel for apple butter.

Sugar (to come later)
Cinnamon (last to enter)

Photo Captions:

I’ve tried to place the captions, as well as the directions and pertinent information, at the tops of the photos on the next few pages.  (The inferred recipe and description are written and photographed by Steve….I really did do more than just sit around and take notes and photos!)


 
All participants noted, plus some additional “visitors” that had to get a hand into the fray, were peeling and cutting apples for 4 hours (1:30PM to 5:30PM) on Thursday.  We delivered for the pot: 60 gallons (three [3] 19-gallon heaping tubs) of cut up apples.

We used Daddy’s 35 gallon copper kettle and provided all necessary heat for cooking using a 4 burner propane gas arrangement that Loretta’s husband, Bobby had fabricated and loaned to us.  All this was set up prior to the cooking beginning on Friday.


Day 2 – Friday, October 14, 2011

Carey had the fire going at 6:00 AM, and brought 1 ½ gallons of apple cider to a bubble before adding the first apples.


Lorraine put two small kettles of the cut-up apples on the stove in the cabin and cooked them so as to speed up the cooking in the pot at the beginning of the process.

As the cooking began and continued, 3 – 4 people were washing and adding apples to the mix – here’s Betty and Kitten.

At all times while the fire was under the pot, someone was stirring the pot in a rhythmic pulsation.  An old rhyme to help the stirrer concentrate on covering the bottom of the pot with the paddle goes something like:
 “Two times round the edge and one up the middle
Every time you touch the bale you have to kiss the kettle.”

Everyone had an opinion on how much heat to use during the cooking – Kitten shares hers here.  Consensus was to keep the mixture bubbling but not enough for the mixture to splash out.

All apples were in the pot by 8:45 ………………………and cooking continued

Dan provided new help…………..and cooking continued…. Someone forgot to tell Lorraine, Carey, Kitten and Betty that a pot won’t boil if you continue to watch it.

Sue got into the stirring act …..and the cooking continued………………..

Apples were totally cooked up by 12:30, and we started adding the sugar. After we added 49 pounds everyone started tasting. Carey said “need more”, Kitten said “just right”, Lorraine said “too much”….everyone had an opinion.  Finally everyone agreed to add another 4 pounds.  After that was added Carey sneaked another 4 pounds into the pot!! We used 57 lbs of sugar total.

After all sugar was added we continued to cook/stir for another 2 hours….the dog (Gunner) was smart enough to stay away from the fire - don’t know what Debbie was trying to show Keith.

Applebutter was completely cooked by 3:00 when we took the fire off and added cinnamon. Kitten put in 5 ½ drams of liquid cinnamon – Carey said it was too much, Lorraine said just right, everyone else kept their opinion to themselves.

We continued to stir for 15 – 30 minutes while the cinnamon propagated through the mix before starting to dip and place in the jars.  Even while we dipped the apple butter out of the pot we continued to stir.  Betty, Kitten, Sue and Lorraine formed an assembly line filling the jars and were finished taking the apple butter from the pot by 4:00 PM.

Carey finished “sopping” all the applebutter from the pot.  Note: Ann continued to stir the apple butter until all had been removed.

All told, we canned 24 gal and 3 pints in quart, pint and half pint jars (some people are still complaining about having to fill the small jars because it took too much time).  With the heat still in the apple butter the lids were self sealing as the lids “set” to the jars.  You can note the color – see last photo – of the apple butter is a reddish brown not dark like some of the mid-west apple butter I’ve seen, and with the consistency of ……..well, apple butter.  We like it almost pourable – not thick enough to have to spoon/dig it from the jar.

If you would like to purchase a jar (quart/pint/half pint) some of the same group annually makes a batch, using the same recipe, at the church where we grew up.  The sale of this batch serves as a mission outreach at Bethany Church of the Brethren located near Callaway, Virginia.  Selling price is less than $10/quart plus shipping.  Contact Loretta Sigmon at Lsigmon@dishmail.net  to see if any is available……just found out they sold out – better luck next year.  Thinking ahead to next year you might be able to volunteer to help in the actual making and thus gain a front row seat to buy a jar.  The fellowship alone provides enough inspiration to make you want to come back.  I know I can’t wait until next year.  Momma’s apple butter may not be what you’re used to but I promise you it is goooood!!!

Here is a photo of the finished product.  I hope you get a chance to obtain a jar and enjoy it as much as we do…..you might even decide to partake in all the festivities and make a batch of “Momma’s Apple Butter” for you and your family.



For posterity's sake I'm going to include a photo of the siblings that was taken after the apple butter making at Saturday's reunion at the lodge.