St. Clair County Courier
St. Clair County, MO
22 April 1976

Old Records
Mr. and Mrs. Roy Smith brought us some interesting memorabilia last week including a cancelled check for $902.50, dated July 23, 1918. It had paid for a 90 Overland car bought by his father and the extra $2.50 was for chains which were a necessity in the early days of poor roads. He also informed us that Mrs. Cliff Brown had taught him to drive.
They also had an order, dated November 13, 1858 from Widemeyer’s store which showed that a pair of boots could be bought for $4.00, 5 yds. of capunet for 75 cents a yard, 5 yds. of domestic at 13c and 2 prs. of wool socks for 25c a pr.
They also brought a contract with E.J. Bedwell’s Marble Co. of Boonville, Mo. for a headstone for Ralph Green, who died October 16, 1855. It was to be carved with lilies and roses and all pertinent information and the total cost was $34.00.
Sue Beardon contributed some old machinery catalogs of 1899. They had apparently been carried by a salesman whose territory was Lowry City and vicinity. It lists such prices as a 14-in. Casady all steel gang plow at $53.50 and a Stoddard #4 Checkrower and drill, 36” wheel for $33.50. Cultivators could be purchased for 16 or 17 dollars and while none of these items appear on my shopping lists, I am unable to compare prices.
We do appreciate the opportunity to share these old records.

Vegetables Since Colonial Days
Cookbooks of around the 1700’s included vegetables only as garnishes or as part of main dishes. Cookbooks of the late 1700’s contained more information on cooking vegetables. Mrs. Glasses’s cookbook pointed out that most vegetables were over cooked.
In the 1800’s Mrs. Randolph’s cookbook, “Virginia Housewife”, was the first to include a section on selecting, preparing, and serving vegetables. She wrote that fresh vegetables should be harvested the day they are used, they should be young and tender, they should be thoroughly cleaned and boiled in a little bit of water, they should not be overcooked, and they should be served immediately. Such directions might be found in any modern day cookbook.
In the middle 1700’s James Lind had discovered the importance of preventing scurvy in British Sailors by giving them limes on long voyages. In the colonies Indians taught explorers the benefits of eating various greenery during long trips. But scientists did not connect the nutritional benefits of fresh fruits and vegetables with the prevention of scurvey. Often fruits and vegetables were included in food plans because of traditional cultural use without realization of their vitamin and mineral content.
“The White House Cook Book” published in the late 1800’s and early 1900’s contains a section on vegetables. In addition to stressing the use of fresh vegetables, emphasis is placed on boiling.
Potatoes are ranked of first importance. The 1922 volume points out that the part next to the potato skin is most nutritious. Recipes for potatoes include boiled, mashed, browned, puffs, creamed, fried, scalloped, lyonnaise, croquettes, baked, and Saratoga chips (i.e. potato chips). Other vegetables mentioned are onions, sweet potatoes, cauliflower, cabbage, rice, parsnips, tomatoes, cucumbers, corn, egg plant, string beans, salsify, beets, okra, asparagus, peas, squash, spinach, greens, carrots, and mushrooms. A selection on salads includes only lettuce, potato, and cabbage slaw as vegetable salads.
“Mrs. Curtis’ Cook Book” of 1909 contains a chapter on vegetables, a chapter on potatoes, and a chapter on salads.
During the 1920’s to the 1940’s many vitamins were discovered. Vegetables became known for their Vitamin A and C content. In the 1970’s many vegetables can be purchased fresh, frozen, canned, or dried. Very recently, vegetables have received much attention for their fiber content.