Folks that had made this area home for generations weren't really happy about leaving. Being resourceful folks, they decided to pick up some of the buildings, move them up-slope, and just continue business as usual. All very peaceful and dignified, I'd say.
Just like with any move, it's a good time to do some housecleaning - and the Kernville Museum was the beneficiary of a lot of cool stuff:
I like the composition of this presentation: Dignified ladies apparel, children's toys - and a rifle!
There's a whole plethora of things in this picture!!
This is way cool: A replica of an 1858 Remington Bison .44 cal.
12 in. octagonal barrel with brass frame, adjustable target sights with shoulder stock. Now that's a GUN!
Anyone know what this contraption is?
Some of the buildings that couldn't be moved were dynamited, and in 1953 the dam was completed and the old townsite flooded. With the lake as low as it is today, some of the foundations of the old buildings just might emerge any minute!!
1 comment:
Mary,
That "contraption" is a hand cranked cream separater.
My Aunt Mabel used one to separate the cream from the milk.
Raw milk, directly from the cow, by way of the milking machine or hand milkers, was poured in the large top vat.
Turning the crank spun the raw milk at high speeds.
Centrifugal force pushed the cream out of the top nozzle, with the skim milk going out the other.
(I might have the top / bottom nozzles reversed.)
The cream was sold to the dairy in town.
The skim milk was fed to the hogs.
At times Auntie Mabel would run the cream through again.
The resulting cream was so thick a spoon inserted in a glass of cream stayed upright.
True Norwegians fried the cream in a cast iron frying pan to make Rømmegrøt.
Butter fat rose to the top of the thickening porridge.
Adding a little ground cinnamon and sugar sent this Norsky straight to eating heaven.
Recipe
1 Pint heavy whipping cream
1/3 cup flour
1/2 tsp salt
1 Tbsp sugar
1 C scalded milk
Boil cream in heavy pan 15 minutes, stirring slowly. Remove from heat and sift in flour, beating constantly. Add sugar and salt and stir over low until the butter comes out. Pour butter off as it comes and keep warm to serve. Add milk, beat smooth. Serve hot with the drawn butter and cinnamon sugar.
Read more: Rømmegrøt (Sweet Cream Porridge) Recipe http://www.gjenvick.com/Recipes/Rommegrot-SweetCreamPorridgeRecipe.html#ixzz2inSiAaIi
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