Text 33214, 93 rader
Skriven 2015-11-15 20:30:32 av Ruth Haffly (1:396/45.28)
  Kommentar till text 33132 av NANCY BACKUS (1:123/140)
Ärende: milk cartons
====================
Hi Nancy,

 RH> We bought that for years when the girls were home, after we couldn't
 RH> get milk from a local farmer any more.

 NB> I was able to get cream-top in glass bottles delivered to the house
 NB> for a while when the kid was little... then it was just in glass
 NB> bottles,

That's how it was delivered to my folk's house before they started
getting the box.


 NB> then it was only in plastic jugs, and then we had to start going to
 NB> the store for it... ;)

I think Mom and Dad went from the box to the plastic jugs at the store.
I was in college during the time of transition so don't recall just when
it occurred.


 NB>  NB>> whole milk added to make it (somewhat) palatable...  So they
 NB> bought a  NB>> couple gallons of milk at the store, and the BIG boxes
 NB> of powdered  NB>> milk...

 RH> We never mixed in the whole milk. You probably started drinking it
 RH> after emough time of drinking whole milk that your taste buds couldn't
 RH> make the adjustment.

 NB> I had no choice in the matter... it was my parents that decided to go
 NB> to the powdered... and also their decision to add back in the whole
 NB> milk... I'm guessing it was because Daddy couldn't make the
 NB> adjustment... but it always tasted wrong to me anyway...  I was under

You had had enough whole milk that you knew, and liked the taste of it.
Having to make the transition to powdered was too hard for you to adjust
to at that age. OTOH, your younger siblings probably made the transition
without trouble.

 NB> 10....  Around the same time, they went to margarine and using
 NB> saccherine in koolaid and coffee..

My folks used margerine from when they first got married until I was out
of the house. the only saccherine they used was liquid for their iced
tea that Mom made from time to time in the summer. It was only for them,
we had to drink milk (most of the time) or occaisionally kool aide. We
made that with sugar. I threw out the (almost full) bottle of saccherine
about 6 years ago; it had been in their kitchen probably 50 years or so.


 RH> Same as when my mom started wroking & bought real
 RH> butter instead of cheap margerine--we were so used to the cheap stuff,
 RH> the real thing tasted funny enough that she went back to buying the
 RH> cheap until we were mostly all out of the house. Then she stockpiled
 RH> the real thing.

 NB> As soon as I was off on my own, I bought my own real milk, butter and
 NB> sugar...  ;)   My taste buds never adjusted to prefer the cheaper
 NB> alternatives...

We used a combination of margerine and butter, depending on where we
were, availability (bought Danish butter in the commissaries in Germany)
and so on. We bought regular milk (added Lact-Aid drops) for a few
years, then started getting it fresh from the farmer. After a few years
of that, we had to give it up so went with the powdered as a cost saver.
Sugar was always in the house, but it wasn't always the prime sweetener,
I used honey and molasses also. The past probably 10-15 years I've
bought raw sugar instead of refined, and in the last 3 1/2, stevia as
well.

 NB> boxed/bagged milk into, that aren't quite so  NB>> awkward to use...
 NB> Even they aren't the easiest things to play with,  NB>> though... ;)

 RH> I never had trouble with the metal dispensers in college; they were a
 RH> lot easier to work with than the box and tube set up at home.

 NB> I'm sure they were a lot easier...  :)

Much easier to handle--just lift a handle, fill the glass, drop the
lever. For my first 2-3 years at Houghton, the college still had a dairy
farm that supplied the milk for the school. They sold it, invested the
money otherwise before I graduated.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Some are so educated they can bore you on almost any subject

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)