Scenes From the Roach Family After-Harvest Get-Together

Approximately five miles southwest of Alton in Osborne County, Kansas, 90-year something old Clifford Roach and his descendants held their annual celebration of the end of the wheat harvest by demonstrating some of the vintage farm implements that Clifford has collected and restored over the years.  A crowd of around 100 interested visitors to the Roach farm were treated to an authentic look at how harvest was handled in years gone by. 

 

 

Something called "The Great American Candy Machine" suddenly arrived on the scene.  No one, especially the kids present, knew what to expect - at least until the short cannon went off and candy began raining down on everyone's heads.  From there on it was one joyous mad scramble!

Then it was back to the demonstrations.  The entire afternoon was free of charge; anyone who wished to watch could do so.  And they were also treated to free root beer floats!

And a good time was had by all!  They will do it again next year!

What follows is just the kind of good, informative newspaper story we all want to read at this time of year:

                                                                 

                                     What Is A Barbecue?

   "To many of the people who attended last Saturday’s jubilee a barbecue was a new thing, and so many questions were asked that a description of this institution will not be out of place here.

   Many people had a hazily defined notion that it was either something to drink or a wholesale hair-cutting, but such impressions are erroneous. The dictionary says: “Barbecue—a social gathering in the open air at which an ox, etc., is roasted whole.”

   This is how it is done: A Pit is dug to the depth of about three or four feet and the same in width, the length depending on the number of beeves to be roasted, in which is built a roaring wood fire, preferably of hard wood, which burns till it is reduced to a big bed of glowing coals, after which the beef, quartered and having iron bars thrust through it, is suspended from a frame, hanging a couple of feet or so above the coals and allowed to roast, being frequently turned in order that all parts may be uniformly cooked.

   But before hanging the beef the “dope” with which to baste it during the roasting process, must be prepared and here is where horse sense and good judgment come in to play. Jim Gross compounded this all-important mixture Friday night, and he used salt, water, an iron kettle, pepper, lard, water, and thirteen other different ingredients, which he refused to divulge. The mixture must be stirred with a paddle made from the heart of a black oak tree which grows in a corner of a churchyard where the sun never shines, and the mixer must chant some weird incantation over the seething pot. If he should be the possessor of the left hind foot of a graveyard rabbit, it is supposed to lend a peculiar virtue to the midnight culinary operations.

   The “dope” having been properly mixed it is placed in buckets within convenient reach of the roast, and each time a quarter is turned a man swats it with a rag attached to a long stick, the rag being saturated with the solution. The process of turning and basting is kept up all night, until the meat is pronounced done.

   With regard to the manner of eating barbecue grub, each one is allowed to follow the dictates of their own conscience. If Sol. Miller in the crowd, he would be allowed to eat pie with a knife and be in no danger of reproof from such carping critics as the society editor of the Topeka Lance, as here table etiquette of any kind goes. It would probably worry Ward McAllister’s 400 a little, but if they ever attend a barbecue of ours they will be treated white.

   For the benefit of those who have never barbecued, we append a few general rules, which may come in handy when some of our readers feel impelled to take one in:

1. Wear your other clothes.

2. Get there when the beef does and stay all night.

3. Tuck up your sleeves.

4. Take a piece of beef in one hand, bread in the other, and take a bite of each, in alternation, occasionally washing it down with a drink of coffee, which will be furnished without extra charge.

5. Don’t bite off more than you can chew.

6. Chew each mouthful three-quarters of a minute before swallowing it, as after mature reflection you may not want to swallow it.

7. After finishing, wipe your hands on a handful of sunflower leaves, and come away feeling happy."

Here is the kicker:  the above story is courtesy the Alton Empire newspaper of Alton, Kansas – of October 27, 1892!

Highlights from the 2009 Alton Jubilee Parade

A warm balmy day met the prayers of those who had planned this year's annual Alton Jubilee, held on Saturday, August 22nd in the small town of Alton in Osborne County, population around 110, maybe 115. The temperature reached a perfect 82 degrees with winds of less than 10 miles an hour. This made for one of the best celebrations in recent memory. At 10:30AM the crowd was seated and anticipating the annual parade, traditionally always the best in the area.


This year's parade theme was "Generations to Generations," and several floats reflected this theme with four and - even five generations - of family members aboard!


The Boland Body Shop was proud to note that it was "Open to ALL Generations!"


The Stockbridge-Carswell families float featured photos of the family farm through the years, from 1943 to the present day.


The Sharpe Memorial Clinic of Osborne used a patriotic theme.


John McClure of Blue Hill Bikes in Osborne reminded everyone that the weather was perfect for such activities.

An annual tradition is for the Osborne High School cheerleaders to ride on the fire truck.

The Bull City Opry enjoyed promoting their melodrama to be portrayed later that evening - "The Cowboys & Mrs. Hoodwinkler."

After the parade it was time for the hungry crowd to find something to eat. Inside Hardman Hall the annual homemade ice cream & pie feast proved once again to be a true feast for the eyes. Getting past this table of slices of pie proved to be very difficult for most. And then they were stumped with the choice between five different kinds of ice cream!

A shot of just part of the long line of hungry visitors awaiting their turn at the traditional hamburger feed fundraiser for the Alton Fire Department. As usual, no one complained at the wait but seized the time to talk and catch up on the world with their neighbors.

There were two author book signings going on in the afternoon. Here Kelli LaRosh signs yet another copy of her popular childrens book, "What's Math Got To Do With Farming?" published by Ad Astra Publishing LLC of Osborne, Kansas.

That evening the annual barbecue proved so popular that a crowd of over 400 caused the food to run out. Even the melodrama - a "Bring Your Own Lawn Chair" event held on the city park tennis court - attracted a record crowd. Be sure to mark your calendar and attend next year's Jubilee!