Here is some information about life in Branch, St. Mary's Bay in pre-confederation Newfoundland. The information comes mainly from Sister Bernadette O'Rourke my maternal grandmother's sister and from my mother Maisie. (Thanks to John Holwell for image)

TO EVERYTHING THERE IS A SEASON

Summer was a very busy season when work often went on from early morning until late at night. Everybody had to do his or her share of work since so much depended on the fishery. During the fishing season, the men were kept extra busy working day and night bringing in two catches of fish which had to be pitched from the skiff or dory and then brought to the stagehead. The fish would be carried by wheelbarrow to the fishing table where it would be split, gutted and then the sound bone would be removed. The head also had to be detached. The fish was then salted in bulk until it was ready to be washed and cured.

Since the men were kept so busy, the women and grown up girls had to wash the fish in a large vat. Each fish had to be cleaned perfectly since any blemishes would lower the market value of the fish. Weather permitting, the curing or drying of fish began as soon as possible. The fish would be spread out on flakes or on the beach rocks. As the price of fish depended largely on its quality, the fish had to be carefully cured. Any burning from the sun or any smears or broken bones lowered the price. In the evening, the newly caught fish was collected on yaffles. This meant arranging the fish in a circle with the tails pointing in to the centre. All of this was then covered with canvas. When the fish was cured, it was stored in a building and carefully watched until sold.

In the autumn, there was a continuation of the summer work as well as picking of berries, cutting of hay, canning of salmon and much more. Vegetables had to be harvested and stored in the underground root cellar before the coming of the frost. A lot of knitting had to be done at this time of the year since all clothes, even underwear, was knitted. The wool came from the sheep. The sheep were sheared, the wool was carded, spun, dyed and garments were knit or created on looms.

The coastal boat that brought certain supplies to the community came once in the spring and once in the fall. One popular item brought by the ships was molasses. The barrels of molasses were called 'puncheons'. Molasses would be drained out of these and boiled. To make candy, butter was run on the hands. The hands would stretch the sticky molasses until it became a bright golden colour. After it was stretched and twisted, it was cut into knobs or short lengths. When it cooled, it was ready for use.

The molasses was kept in the "dairy" which was a storehouse. Various dry goods, berries, carcasses of sheep, pigs and young cattle were also stored in the dairy. In the summer, the storehouse was used mostly to keep milk and butter.

When winter came there was no fishing or farming to be done. A large part of this time of year was spent in hauling wood. Wood could not be hauled in the summer because the fishermen were too busy fishing. There would also be no easy way of transporting the wood from the forest to the home in the summer. In the winter a sleigh and horse could be used to transport the wood over the snow. Enough wood had to be cut to last until the next winter.

When Christmas approached, there was also a lot of work to be done. People believed this true since it was really only at this time of year that the house got thoroughly cleaned. New canvas, curtains etc. replaced the old. Sheep would be killed at Christmas time and the blood of the animal was saved to mix with bread crumbs and other ingredients. This dish was called "blood pudding" and would be eaten on Christmas Eve and morning.

Christmas would also be a time for mummering. Young people would disguise themselves in some costume and go around to various houses in the community where they would act or sing in return for a treat such as candy or cake. At this time of the year, some man in the community would dress up as Santa Claus, drive around the community in a sleigh drawn by a horse. He would have a little gift such as an orange for all the children.

A popular form of amusement in winter especially for young people was sliding on a homemade sleigh which was called a catamaran. Skating or riding in a horse drawn sleigh were also popular.

When spring finally arrived after the long winter, there was much work to be done to prepare for farming and fishing. Old nets had to be repaired and new ones had to be made. When the nets were repaired or newly made, they had to be tanned and then they were ready for use.

Other chores, customs or traditions, were carried out all year round. About once or twice every week, butter had to be churned. The churn originally was worked standing up so that one could dance or sing around it. The more modern churn which quickly replaced the old one was more tiresome since one had it operate it sitting down and could not sing or dance. When the butter was ready it was washed in cold water, salted and then formed into a print which was usually that of a flower.

(My mother still makes butter now and then when she has some fresh whipping cream that has gone sour. She doesn't use a churn though. She uses an electric mixer! You can still buy freshly churned butter made in Ship Cove on the Cape Shore near Branch.)

In general, there was always plenty of cooking and washing to be done. The fishermen worked hard all day and therefore needed to be well fed. All the clothes had to be washed by hand so the chore was time-consuming and laborious. As well, the kerosene lamps had to be tended to. They had to be refilled with oil and the wicks had to be trimmed to give an even light. The lamp "chimneys" or shades had to be cleaned until they shone without a spot.

When supper was finished, the Rosary was said. The dishes were always left to be washed until after the Rosary otherwise the boys of the house would be gone by the time the dishes were finished.

The cleaning of the dishes was the only work done after supper. The children went into the parlour to do their lessons and in the kitchen, guests were often entertained in the evenings. The "crowd" in the kitchen might play cards or checkers to amuse themselves. Often ghost stories were told.

TO EVERYTHING THERE IS A SEASON

Created by Elizabeth Murphy