the eastern area that day; so, that's why the doctor was delayed. Strange as it may seem, Agnes never knew that she was expecting twins, since there was no ultra sound available at that time, and very few appointments with the doctor before the actual birth. Agnes, maintained the home, and worked with Hughie on the family farm as well. It was part of her daily routine. She milked the cows, separated the milk, cut sets, washed the wool, raked the hay, not to mention the vegetable garden which she weeded diligently. They grew enough vegetables for their own use, and had some to sell to supplement their income. They often bartered with local fishermen for their winter's fish in exchange for vegetables. Hughie always managed to have pigs to sell in the fall, and one to butcher for their own use. The pork was kept in a salt brine. Beef was also part of their diet, for Hughie would kill a beef, wrap it in clean cotton, and store it in the oats, to preserve it for winter use. Agnes also made butter which seasoned her home-made biscuits. Making the butter was quite a chore in itself. The cream was stored in a cool place until it acquired a slightly sour taste. It was then taken to the kitchen and left to warm until it reached room temperature. This was an art in itself; for, if the cream was too cold, it would take a long time to turn into butter. When it was too warm, the butter would be too soft. If one wanted butter with some color, a bit of butter coloring was added to the cream. If one had no coloring she could compromise and make her own by grating carrots, and adding the juice to the cream. After some time, and after a lot of churning, the lumps of butter appeared, and the remaining milk and buttermilk were poured into another container. The butter was placed in a bowl and rinsed thoroughly, before salt was added. It was then packed in a crock, and stored in a cool basement. Some measured the butter into pound-lots using a wooden butter-print. 39