Chapter 19 – Where’s the beef?!?
Jan lay down on her bunk and stretched out under her quilts. Who would have ever thought that a train bunk would classify as comfortable! Within minutes she was asleep and as she went under, she thanked God for getting them all safely thus far. Her subconscious registered the slowing through the border and then the train picking up speed as it sped towards the secured rail yard in Buffalo, but she was so exhausted that she kept sleeping, trusting that the soldiers would do their duty.
At some point in the night, John climbed into bed with Jan for a snuggle. ‘Poor kid,” thought her brain. “He’s gone from me full time to me in a hundred directions.’ She pulled him tight and held on as the train rocked through the night.
6:30am came early but they were all up with jobs to do. Sama and Andrea were coming through the door having milked the two Short-Horned Milking cows and the now thirty strong Jersey herd – twenty-two of which had belonged to the other families.
“That was incredible to do!” said Sama, “But we need help. Can we train John and David to help us? They are both steady and quiet and both have big hands.”
“Good idea!” said Jan. “They both need a regular chore.”
The girls were pleased to report that they had been able to trade 60-gallons of milk to the base cooks in exchange for 25-lbs of butter.
“How did you figure that out?” asked Jan, still sleep addled but interested.
“Well,” said Sama. “A gallon of Jersey milk is about 8.7 lbs. We got 60 gallons, so about 522-lbs of milk. It takes 21.2 lbs of whole milk to make a pound of butter. So we had the equivalent of 24.6-lbs of butter. So we traded for 25-lbs of butter. The cook is going to make a hard cheese with it, so he was not so worried about the milking taking place in a rail car. He’s willing to do trades on the next two milkings, so we need to figure out what we need.”
“Really great job girls!” exclaimed Jan the fog finally clearing from her brain. “I’m really impressed. Actually I’m impressed that you milked 522-lbs of milk and that you pulled off that exchange. If you can, I think we should try a pound for pound trade for flour, sugar and oatmeal.”
Sama strained the milk and then poured one gallon of milk into the porridge kettle and set it on the stove to boil. The rest of the milk was scalded and poured into the clean jugs and stored in the cold chests. It would be used for cooking throughout the day and any left overs fed to the pigs.
Gail took over cooking the porridge, adding several handfuls of blueberries and some cinnamon. Lydie pulled down the bowls while Sally set the table. Mrs. Jones got the tea and coffee going, along with the hot chocolate for the littles. Heather had got the Three Amigos – Gordie, Drew and Joe, up and starting to dress. She had then taken the little to the bathroom while Mary dealt with the babies. Jan watched as the family began to find its feet as a unit, and found herself relieved. She pulled out her notebook and headed to the table.
The older boys had gone out to deal with the rest of the livestock and coming back in went to wash-up before joining everyone at the table. Grace was said and porridge passed out. Each sweetened to their own taste, although Mary had to stop several of the boys from overdoing it.
“Okay everyone,” said Jan rising from her chair. “For those who missed it we have three new additions to the family. Inga Schmidt is 4 years old and she and her twin siblings, Hilda and Kurt are the only survivors of last night’s attack on the train. The attack killed 6 soldiers, and three other families in addition to the children’s. As you say your prayers, I ask that you include all of them.
“The army has given us all the livestock and possessions that belonged to these families. I know that the young men here were checking out the animals. Please report to me after.
“We are going to have to go through the contents of the baggage car at top speed. We’ve been given four hours to sort through the car starting at 9am. Anything we don’t take will remain here and be sold. Keep all clothes and linens you find. They may not suit us but they can be reworked or turned into something else. Fabric is in short supply and we have a lot of bodies. Same applies to shoes and boots. Any jewelry we come across needs to be handed over to the military. Any kitchen and food related items come with us period. We also need beds, mattresses, kitchen chairs, tables, dressers, sofas… We have to have furniture for 32 people to park themselves on now… Also, the Schmidts may have had personal papers. Please keep an eye out for them. If we find any papers pertaining to the other families, please give them to the soldiers. Martin, can you set up here to create and enter the inventory, so that we can figure out what we need ASAP?
“Mark, Tyler, Lydie and Gail – can you for please take the littles. I have been told that as there are families that live inside the rail yard, that there is a play park. Please head over there and let them all burn off some energy. There will be a soldier assigned to you for security. Erin, could you and Grandma Jones please handle the babies. Dr. P. will be here to hold down the fort and to deal with the military.
“In about ten minutes, after I have met with the boys about the livestock, we’ll head over to the baggage car. Please use the bathroom before we go. Now boys…”
Jan shooed everyone off to their assigned positions. She opened the note book and started a livestock page. They had her original herd of one Milking Short Horn cow and its heifer calf and her Black Angus beef cattle – five heifers and their calves (two heifer calves and two bull calves) and two steers that had been due to go to slaughter and needed to as soon as they got to Rexford. Then they had Mrs. Jones’ unrelated Milking Short Horn heifer and its bull calf. The bull calves had all been castrated. Now her heifers were due to calve in March and she thought that Mrs. Jones had said her heifer was due in late April. The Codys and one of the families killed had had small dairy herds. One of the other families killed had also had White Park beef cattle, a British Heritage breed. Also called White British, it wasn’t a breed she knew a whole lot about but they were nice looking animals. She hoped that the breeding files had survived.
Jan wrote the numbers down and it quickly began to add up.
Cattle
McConnell: Dairy - 1, Beef - 5 // Heifers - 1-S/5-BA, H-Calves - 1-S/2-BA, B-Calves - 3-BA, Steer - 2-BA, Bulls - 0
Jones: Dairy - 1, Beef - 0 // Heifers - 1-S, H-Calves - 0, B-Calves - 1-S, Steer - 0, Bulls - 0
Cody: Dairy - 12, Beef - 0 // Heifers - 6-J, H-Calves - 3-J, B-Calves - 3-J, Steer - 6-J, Bulls - 0
Schmidt: Dairy - 0, Beef - 0 // Heifers - 0, H-Calves - 0, B-Calves - 0, Steer - 0, Bulls - 0
Others: Dairy - 25, Beef - 10 // Heifers - 24-J/6-WP, H-Calves - 6-J/3-WP, B-Calves - 5-WP , Steer - 3-WP, Bulls - 1-J/1-WP
Breeds: S=Milking Short Horn BA=Black Angus J=Jerseys WP=White Park
As the boys filled in the figures for the other livestock on the train, Jan asked Sama and Jamie to go through any paper work they could find to see when the heifers had been bred and what their relationships were. She was glad to have the bulls – one a Milking Short Horn and the other a White Park.
Jan and Jones also had two teams of heavy horses – hers were Ardennes and his Belgium – and the horse-community wide debate over whether the two could be considered the same breed had been settled with both deciding they were not. Both teams were trained to the plow. The boys confirmed that there were also two teams of Clydesdales. The horses looked to be in good shape as was their tack.
Horses
McConnell: Riding (R) - 3, Heavy (H) - 4 // Mares - 1-R/1-H, Stallions - 2-R/3-H 0
Jones: Riding (R) - 0, Heavy (H) - 0 //
Cody: Riding (R) - 2, Heavy (H) - 0 // Mares - 1-R, Geldings - 1-R
Schmidt: Riding (R) - 0, Heavy (H) - 0 //
Others: Riding (R) - 4, Heavy (H) - 4 // Mares - 1-R/1-H, Geldings - 3-R/3-H
In total they had nine riding horses, which would be handy as they had no cars. Jan’s three riding horses had also been cross trained to pull a buggy and a sleigh. She had brought both with her. Matt admitted that their horses were strictly riding, but were great with kids. The other four had good barn manners and considering their stress, the boys figured they should be okay. They had no stallions in the mix which could have been an issue but considering where the community they were joining, Jan was sure they could find someone with the appropriate stallion to stand stud.
“Okay guys,: said Jan. “Great start here, but we have to go deal with that baggage car ASAP. Give me the notes on the other animals and I’ll put them in the book.”
Jamie handed over the other notes:
Poultry
McConnell Chicken - dual: 6
Jones : Chicken: egg - 12, meat: 11
Cody : Chicken: egg - 24, meat: 30
Schmidt: Chicken - dual:6
Others: Chicken: egg - 40, dual: 12 // Geese - 16 // Ducks - 12: // Turkeys - 4
Total Chicken: egg - 76, meat - 41, dual - 24 // Geese - 16 // Ducks - 12: // Turkeys - 4
“Good Lord!” exclaimed Jan. “I really need to meet with you Eggie on these fowl numbers. We also need to do some planning on how many expect to eat and how we need to achieve those numbers seeing as we are headed into winter. Low light will really impact egg production.”
Jamie then handed over the last list.
Other Animals
McConnell: Pigs - 1-S/5-F
Cody: Pigs - 3-S/8-F 0
Schmidt: Rabbits - 5/1 0, Dog - 1
Others: Rabbits - 5/1, Pigs - 2-S/6-F, Dog - 1
“The only comment I have is on the dogs,” said Jamie. “I know that we need dogs but the dogs could be a problem as none originally belonged to ay of us. There is one dog in there that is an Akita. He’s gorgeous but they tend to be one master oriented and not great dogs around kids. I’d recommend letting the Army find it a new home. There is also a fat old Lab there. If it is kid friendly… We should keep it.”
Looking at the numbers again, Jan saw that they had eleven steers and nineteen fattening pigs that were ready to be processed. It was a mind numbing number, but worse was the fact that keeping them fed through the winter was going to be a problem and they needed that meat to feed the family. She was commenting on it when Mary walked by.
“We are going through Chicago. Why not have it done at the stockyards there?’ Mary said.
“Well now that is using your head!” exclaimed Jan.
“So,” said Jan. “Those steer are weight in at 1100-1300-lbs each. While stressed on the train, they will be arriving finished on grain for the past 2-weeks. So if the average steer is 1200-lbs, how does that work out Cody?”
Cody sat there with a paper and pencil. “Well if the live weight of a Black Angus is 1200-bs. That would give us a hanging weight of 750-lbs and a take home weight of 500-lbs. I know some of them are White Parks but I don’t know the weights on them but it can’t hugely different, so we’ll plan based on Black Angus numbers. On 11 steers, that is a take home weight of 5500-lbs of beef. Processing cost is usually around 60¢/lb, so about… hmm… is the price paid on the live weight, the hanging weight or the take home weight?”
“Hanging weight,” answered Jan.
“Okay so 750-lbs per steer on average, times 60¢/lb, will give us… Oh wow… just a shade under $5,000..” He paused and looked at Jan. “Can we afford that?”
“Not much of an option,” said Jan. “We need to eat and can’t process that many at home with the number of people we have. We’d pay far more than that if we had to buy it in a store”
“Okay,” said Martin. “Now each steer will give us approximately:
24-28 ¾” thick T-bone or Porterhouse Steaks
24-28 ¾” thick Rib Steaks
12-16 ¾” thick Sirloin Steaks
12-16 ¾” thick Round Steaks
6 3 lb Rump Roast
24-30 3 lb Chuck Roasts
6 3 lb Sirloin Tip Roasts
1 Tongue
1 Liver, and
190 to 200-lbs of Ground Beef
I can’t compute multiplying that by 11 steer but it should be enough for the family. Right?”
Jan looked at Martin. “Well if each steer gave us 190-lbs of ground beef, times eleven steer, makes for 2090-lbs of hamburger. Let’s assume that each hamburger is ¼-lb. So that would be 8360 hamburger patties. And with 32 people in the family that is about 260 burgers per person… I think that we’ll be okay.
“Now we also have 19 gilts that are at bacon weight. They are about 220lbs each,” said Jamie.
“Well a 230-lbs gilt will net you 165-lbs hanging weight, and 118-lbs take home,” said Martin. “Processing charges are usually about 75¢/lb. So we are looking at about $2350… On average, each gilt will give you:
2 14 lbs Ham
40-50 ¾” thick Pork Chops
4 3 lb Pork Roast
20 lbs Bacon
6-8 ¾” thick Pork Steaks
4 4 lbs Pork Hocks, and
24 to 30-lbs of Sausage
“Personally the idea of 380-lbs of bacon can only be seen as a good thing.”
Everyone laughed and had to agree. Nothing was as tasty as Tamworth bacon. Again Jan was impressed with the kids and the breadth of their knowledge. All of them admitted that their apprenticeships had given them the space to grow both personally and professionally and all wanted to find something similar in Rexford.
Dr. P. then came and joined them.
“Good news and bad news,” he said. “There are no longer any slaughter houses along the train lines in Chicago. Also given the armed camp mentality of the city, I wouldn’t push to stay. But Mary had the right idea and I did find a meat processor in Kalispell, MT. The Lower Valley Processing Company has been around since 1974. It’s a family run operation. The Sergeant is going to get in touch with them to see if we can truck the livestock directly to them from the train stop.
“Now the processor will wrap the food for freezing. If we rent a restaurant in Eureka for two months while the house is going up, we’ll be close enough to monitor that and care for the animals. We can then use the commercial kitchen to process all the meat and can it. We can also process any fresh vegs we can find. We can set our beds up in one dining area and use the other for dining and living in. There is a restaurant on 93-N at the north end of town. Since they are paying for accommodation until the house goes up, we’ll get the military to make the arrangements and we can go from there.”
“One more thing,” said Mary. “We’ll need to order jars and lids to do this. There is no way we have enough and we’ll need a few more pressure cookers too. Why don’t we order them through the Walmart Super Center in Kalispell. With that size of an order, they can deliver them to the restaurant in Eureka. I’ll get with Martin and Grandma J and figure out how many jars we need.”
‘Excellent!” Said Jan. “Thank you for figuring out a way forward. Kids let’s get yourselves pulled together we need to head out to work on that baggage car.”
*****
“The two months we spent at that restaurant were a riot,” John told the rapt audience. “Literally and figuratively… It was there that pecking orders amongst the kids were established and my mother’s patience and boundaries tested. Dr. P and Grandma got married and we so proud to have been able to do it in the local Baptist church. We all grew up a bit and really let go of our old lives.
“Martin was the first to go. Once everything was canned, he went back to Kalipsell to work for the Lower Valley Processing Company. They ran a highly regarded apprenticeship program and they were impressed with what he had learned. He was with them for three years before he came back to Rexford and set-up his own processing operation. He married a local, non-Amish girl. They had four children and he lived well into his seventies. His grandson runs the operation Martin started.”