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154 .- The problem of migrants (I)

Since I have the use of reason, I have seen this problem many times. My father explained to me long before I was born, his brother Joseph was working with a brigade of the people and the dam of the Vall de Uchesa (I think is in the Segre). Piled up like ants working for a miserable wage. She said she had such a mess that many of the land came to be present during roll call, and immediately went to work for him. My uncle Joseph was that accidents were continuous, and devoid of any help, because they were not insured.

times also came in large harvest crews with Falç ("sickle") and formed a row with gavelleras and binders of the sheaves, or the harvest (which later put to novenales, or sheaves or debuités -18 - who called the same). When the harvest ended here, then went to the Monegros. The invention of dalla ("scythe") disappeared suddenly Falç. Is no longer used only for mowing grass. O Roma, as they seek food for their horses, but today are all in a van.

There was a time when France was going to harvest. Marched in late August, with employment contract, and paid a good wage. But they required a continuous and long hours. Otherwise, them back to their land. They hired men as women. Women with a lower wage.

There were also others who were to Catalonia, one to pick the grapes, others with a mule with two portaderas for the transfer of the grapes. There was a charge of throwing the basket and, with both hands, shaking the kernels until they are off from the Barrusca. Thereafter, the pressed Barrusca in a corner of the portadera, they put a hood and a rope, they are bound under the cornaleras (support of portaderas). The weight of each was about 50 kg., That to go through the mountains of the Brucs, much needed balance to transport 100 kg. grape. The low lands were with cars. They carried 10 or 12, or up to 14 portaderas.

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153 .- The distribution of the killing

Now all the tripe in the kitchen, made veterinary tests, all as:

First, fire and fire pot with 30 or 40 liters of water to boil. First of all, put the head, tongue, FREJULI the Melsa and all waste that you are taking. One is dedicated to the shoulders and round bone in the hind legs. Everything that comes out goes to the sausage and the sausage. The women prepare the onion, blood and bread, and cut the fat to knead it all for the black pudding. One is responsible for the cauldron. This is the soul of good progress. And cooked the first batch of pot, chop to the sausages. Sausages are stuffed and then the dandy, who are kind of small sausages, which are the guts of the pig. Also filled with thick casings, the sausage is special, very good taste. The rest of the sausage (black pudding and sausage) is made with ox tripe. And the sausages, with budells of chay or sheep.

To make the stuffing, provides as follows: one to the stuffing machine, one to accompany the outputs, two, tying the black pudding. Cauldron coach has to have a special touch of cooking with fire or weak or strong. In each fifteen sausages cooking sets. Then take a stick and the skimmer, put in a bowl, and cover to be recuezcan. Once past the reasonable time, take them out one at a time to dry. They are hung on rods first and then the ceiling.

For sausages is easier, once shredded meat and amanida at its pepper, salt and spices to the sausage first and then the sausages. To hang them, require special treatment. After attached, they can not catch the thread, because it breaks through the knot of the bundle. So to be going in backwards in a horizontal rod to the ceiling hung up to dry a bit, then hang them one by one.
The bones are broken with an ax and salted it for the whole pot year. This well preserved, and not become stale. Once completed
all traffic is distributed dish for family and friends. A first grade, a sausage, a slice of tenderloin, a sausage and chorizo. The neighbors, a small sausage. Also used to harness the boiling broth. Even some older neighbors passed them a pot of soup. Farinet made broth. But I did not like.

of the most important thing is the preparation of the hind legs. After cutting pelllejos and rounded, smear with salt and pepper. After you have pressed much too hard and making them dry in a cool place with a lot of weight, and from time to time to review them so they are well cured, proceed to the "formula of the mountain." This formula taught me a relative of Barcelona, \u200b\u200bwho was president of the Catalan butchers' guild, and every day in his shop killed two pigs.

The formula is:
pint of vinegar, a quarter of a kilo of sweet pepper, 50 g. hot pepper and three or four cloves minced garlic with the vinegar.
Boil everything down to a small, compact mass. Once cooled, hand or brush daubing the piece is going until it is well greased and hung out to dry. This formula gave very good taste.

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152 .- pig Happiness

past, the salvation of peasants was able to breed a pig. In order to be 100 kg. Always have a place to cut. The hams and shoulders were cured for the summer. Some shoulders of deboned to make sausage and sausage, which, as there was no fridge, kept in marinade.
the pig everything is usable. Each piece has a different flavor. The pork has a thousand flavors. To the bone for soup is fabulous. The palette has different flavors. The bacon is also a special flavor. Icebergs (Bacon) was the waiver of the pot every day. The head, heart, FREJULI, language and all waste is boiled for sausages. The fat was cut into pieces for the sausage.

The pork meant a holiday in style. A few weeks before and were asking for a wage to go to prepare the gorse and wood to the fire. Came the day of sentencing. The pig had been the container of household trash. Consumed all waste: leftover food, bread croutons, offal of cabbage, potatoes, broquils ... everything was going to end up in the cauldron of pork. Then with a bit of bran ( mowed ) formed a mass in a pot, and pork. At night we used to give a few handfuls of corn or barley.

The night before the killing, the pig and not dinner. It had in chapel that had empty guts. On the eve of the massacre were being prepared: it alerted the Matachine, and he gave the time. In the evening was in charge of ox blood and guts for sausage. They made several loaves of soup and a bag of onions, which were boiled and once drained, mixed with blood and bread to the sausage.

It used to invite the families of the first degree, which divided the work among them. Then, when we played them, Canvi the stake. Finally it was time: 4 in the morning. By that time everybody was standing. Even as the family arrived. With the first thing to fix the carbide lamp. The family also carried a candle. So, all together, with a shovel, the gorse, the pilgrims, buckets, baskets and a table to the banks of the Ebro had to review all the contours of the shore, so you do not have any shit. Once out of a fire, we put three feet of iron, the kettle up, and up river water to fill (about sixty or seventy liters). Other pork pushed down with a rope tied to one leg. Then came the Matachine with the bank over his shoulder, he able to tackle, knives, axes, rough stone scrapers, etc.

Matachine already provided the hook in his hand, and 4 or 5 people, one in each leg and one in the queue, he climbed the bank. The killer stabbed keen on the chin. And a woman with bare arms and a bucket, removing the blood would not curd. The poor pig was frightful shrieks, waking all the neighbors around, until he had a drop of blood. Then the sucarrina : gorse in hand, he burned the body and, with the blades, scratching the burnt by the fire until it was clean. It paid attention to the fire in the hooves, which are taken away when they were warm. The Matachine threw them and the kids, who were Aguait , and not let them fall to the ground.
then put the pork on the bench in normal position, and made him a cut in the back, neck the tail, above the spine. Solomos pulled and cut the ribs. Extracted test for Veterinary Melsa, ribs and tongue. Cut off the hind legs, feet and head, and haul it to home. The cut is a Matachine chulla for lunch. Then, the women stayed to clean the guts to the boiling cauldron, draining into the river, and turning upside down the gut, making cuts and lemon bitter orange peels, and rising river water.

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151 .- From darkness to light

The transformation of the twentieth century is phenomenal. Formerly, when night came everything would stop. Today, when it gets dark life begins.

The items were available for the lighting were very small, oil lamps for homes and farms. Although the farms was usually the fire and the torch, which was extracted from the old pines and raised in sunny. To go to sleep and take care of the animals were using the oil lamp, with the corresponding fuse.

In the village houses had two or three wick oil candles, sold in the store. Also used a lot of wax candles, which put them in a espalmatoria, which accounted for all the wax burned. If, for family reasons, had to go to a wake, used a lantern with a candle in the middle, protected by a side window.

The men went out at night with the blanket over his shoulder to the bar, facing the dark. In the bars and cafes were setilenos (acetylenes), a sort of bottle with a glass tube top, and a screw in the base to regulate the light. At twelve were closing the premises, but the boys were from corner to corner, insulting each other. If passed one loose, I undertook a shock of cloth, and sent to bed. Also did piss the night watchman, who was with peaked cap, a spear, and a lamp or lantern with a candle in the middle. The serene haunted by the people think that since ten o'clock at night until four o'clock or so. I think it took only some key, some great, if I had to accompany him. There were times when the boys did piss. Others invited him to a botifarra or lunch, and he delighted to spend the night out. Sang the hours and the weather was (cloudy or serene).

For Holy Week processions, they were all with candles and torches, which lit up everything.
When they irrigate Dellasegre Campells and built a large pond with many turbines, which were used to grind wheat and corn. He was called the mill. But then early in the century, they put a generator and a transformer, with a guard, and passed the light to the people. Although it was a dim light and with many blackouts, was a great event.
But the problem occurred. It turns out to The Farm's Escarpment did not sit well Mequinenza light. Had very bad relationships, as always. At night, in the end let down water from the river, the raft was left without water, the turbine stops, and did not produce light. Then came the clearing and cleaning of the ditch, which was two or three weeks without water. After the summer, which by binding water (made courses), and until they reached Dellasegre took forever. They had four days and three Dellasegre Campells. Then, the sabotage of granjolinos, which were every day.

So time went on, until that from the overnight, some men came from the Canadian company, studied the land by the battery, next to the Corral de Rayet, filled it with everything from large coils of wire, a building made quick and running, and set up a Transformers great. Assemble finished, put an employee in the Central, two for reviews of the lines and a collector.

gradually putting all the neighbors were going electric light. This was between 1918 and 1920. First lit up the streets. After the homes of the rich first, then those of the poor. At first there were some very tragic cases, lack of experience. The first was a worker who repaired a line in a border. He gave the power, fell off the ladder and was already dead. The second, a woman who was ironing and, when holding the plate, was electrocuted. The third was a bit shocking. It was summer, it was very hot and it was night. We were having dinner. Were enbaldosando the Plaza de Armas and sent a pawn to get a pitcher of fresh water into the well of Ca Bourbon in front of our house. By going to turn out the light, was arrampado , giving a scream that went around the neighborhood. I was the first to be closer. I kicked the cable, and the operator left without saying goodbye to anyone. Her hands were wet, and so I went with the flow.