y improved the lands and their
families grew, some larger houses were built of stone, which the men and
boys brought in from the fields.

The married men generally shaved their heads and they wore wigs or linen
caps. When the Revolutionary War broke out this custom was stopped for
they could no longer buy wigs from Europe and none were made in this
country. There was little linen, so they could not get enough for other
needs and they could do without caps.

The men's coats were mostly made with broad backs and straight short
skirts. These had huge pockets with flaps. The waistcoats had skirts
nearly down to the knees and pockets also. Their breeches were so short
they hardly reached to their knees, and they were fastened with a tight
band. Their stockings were drawn up under the knee-hand and tied with a
red or blue garter below the knee so it could be seen. Their shoes were
made of coarse leather, with straps and they were fastened with buckles
of brass for every day--maybe with silver for Sundays and holidays. The
men's hats were either of wool or fur with a round crown three or four
inches in height and with a very broad brim. The shirt collar was only a
narrow band and over it was worn a white linen stock drawn together at
the ends and fastened with a broad metal buckle.

The women wore a short gown and petticoat of plain materials and a
calico cap. Their hair was combed back from the forehead and made into a
plain knot at the nape of the neck.

The women and girls worked in the fields and wore no shoes except in the
winter. They worked from dawn 'til dark, for they milked, churned, made
cheese, washed and ironed for the family, cooked, spun and wove, knitted
stockings and quilted in their leisure moments. Kercheval tells us how
they made apple butter and sourkrout. Of the latter he wrote:

"Sourkrout is made of the best of cabbage. A box about three
feet in length and six or seven inches wide, with a sharp blade
fixed across the bottom, something on the principle of the
jack plane, is used for cutting the cabbage. The head being
separated from the stalk and stripped of its outer leaves is
placed in this box and run back and forth. The cabbage thus cut
up is placed in a barrel, a little salt is sprinkled on from
time to time, then pressed down very closely and covered at the
open head. In the course of three or four weeks it acquires a
sourish taste and to perso