1. The Fiske Family
2. The Bennetts
3. The Dicksons
4. The Abbey
5. Landmarks and Personalities
6. The Great Road
7. The South Side
8. Merriams and Fields
9. Sold to Riley
10. Early Automobiles
11. The Dump
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This chapter presented by Diana Chaplin - number one for property in suburban boston



the other hand, were always fresh. In those days only people    living on or near a farm really knew what a fresh egg was. My friend Charlie Merriam, on his first weekend home from board-   ing school, complained about the fresh eggs served him for breakfast. Turning up his nose at them he said, "These things haven't got any taste."
   Until we got a mechanical cream separator, our milk and     cream were separated by gravity in tall cans that we lowered   down the well to keep cool during the process. The rope for lowering them passed through a pulley attached to a gallows at    the wellhead. As a can of fresh milk went down it was counter-balanced by a can of separated milk coming up. One day the rope broke and George Sanderson, our foreman at the time, volunteered to go down the well and recover the cans. With a   rope around his waist in case of emergency, he scrambled down the thirty odd feet and scrambled up again, while an admiring audience, myself included, watched him from above. I still      cannot understand how he was able to negotiate that perpendicu-lar wall with its slippery footholds — but there is one thing I        feel sure of — he missed his calling in not being a mountaineer.
   Once separated, the cream was used partly for butter, partly    for ice cream and partly for table cream. The butter was made      in a wooden churn in the kitchen by the cook, and on Sundays    ice cream was made in the cellar by one of the men, using a    hand-cranked ice cream freezer. One Sunday we would have vanilla ice cream with chocolate sauce and the next, chocolate     ice cream with vanilla sauce. Most of the year the ice cream was good but never in springtime when the cows were first let out to pasture. They got into wild garlic and chives, and until their