Archived posting to the Leica Users Group, 2009/09/22
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]the grocery store i worked in when i was 12 had souse in the glass front meat cooler. We sliced off as much as folks wanted, and wrapped it in white waxed paper. we kept beef quarter in the walk-in and cut it to order, as we did chicken. we had hoop cheese in wooden boxes and cut wedges to order--cheddar only--were there other kinds? we sliced bologna from a whole sasage, and linked country sausage hung from a stick hung in one corner of the butcher corner along with a country ham or two--you could buy by the link and slice. as a marker of how times have changed, i actually got to use the band saw and butcher's knives to cut meat for customers. field hands ate vienna sausage or sardines with pepsi in the backroom at lunch time. the neighbors played set-back in the same room at night. in later years, they added a B&W television on a high shelf in one corner, we got two channels we had ESSO gas for 25? a gallon, pumped by the 12-year-old kid (me) who would check your oil if you wanted of course, the store was at Carter's Crossroads. although my dad and his best cousin ran the store for a short time, they were long out of the business by the time i worked for clyde jones and later russell raynor ric On Sep 22, 2009, at 3:51 PM, H. Ball Arche wrote: > I'm sure Ric and Sonny remember the big jars of pickled pig's feet > that sat next to the register in every small food, convenience > store, and gas station throughout the South