You could tell where a man was from, on first seeing him. JOHN HEDGE
At the beginning of Kentucky's "hard winter" of 1779-80, Daniel Trabue and a small party of young men set out to make salt at Bullit's Lick. They carried cast-iron pots and brass kettles to boil the salty spring water which produced a fine, grayish powder used for food preservation and seasoning. In a little over two weeks, Trabue's group rendered two bushels of salt per man, enough to preserve a large store of meat for the next spring, when game animals would be thin and tough after surviving on winter forage. As they prepared for their return trip, several men traveling together from the falls of the Ohio asked if they could join Trabue's party on their way to the upper forts. "As company was good in these times," Trabue observed in his 1827 memoir, they readily agreed. 1
Their trip began auspiciously. On the first night the men camped, "one of these strangers (his name was Saullivon) . . . killed a cappital Buffelo." With plenty of salt, they "lived well that night for meet." Overnight, however, a deep snow fell and it turned quite cold; the
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Publication information: Book title: Border Life:Experience and Memory in the Revolutionary Ohio Valley. Contributors: Elizabeth A. Perkins - Author. Publisher: University of North Carolina Press. Place of publication: Chapel Hill, NC. Publication year: 1998. Page number: 81.
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