PAGE 8 -- The Perkins Journal
.... linllil I
Thursday, October 26, 1989
I Hi II
The Natural Way
By Dr. Jeff Black
...... II I
Biology Department, East Central
Ada, Oklahoma
I
University
Pokeberries
Our neighbor across the street
told us this summer to not mow
down our poke. She said the
Eastern Bluebirds would eat the
ripe pokeberries.
She was right because we saw the
plants covered with bluebirds today
and they were eating the berries.
This is definitely pokeberry season
and, an appropriate time to write
about them.
Pokeberries are the fruits filled
with seeds that grow on a 4-12 foot
tall plant called poke, scobe,
pigeonberry, pokeweed, garget,
caobum or inkberry.
The berries turn from green to
red and eventually to a rich lush
purple in the fall. They are beautiful
right now in Oklahoma.
The ripe purple berries were us-
ed by the Portugese to give a
darker color to their Red Port Wine.
However, they also gave a
disagreeable flavor to the wine, so
the King at the time ordered poke
cut before the berries formecL
Many soldiers writing home dur-
ing the Civil War cut their own quill
pens from the wing feathers of a
turkey, and then squeezed some of
the red juice from the ripe purple
berries of poke to use as their ink.
A few of these letters, still legible,
can be seen in museums today.
The ripe berries have also been
used in jelly, as a food coloring for
cake icing and in pies and candies.
The juice of the berries was also us-
ed in early American medicines to
treat tremors, cancers and
hemorrhoids.
ALl parts of the poke plant are
said to contain a saponic glycoside
poison which can be toxic to
humans and livestock.
This type of poison can cause
severe gastric-intestinal pain and
cramps, spasms, gastritis,
vomiting, diarrhea and convulsions.
Death can also result from
paralysis of the muscles that con-
trol breathing.
The"root of poke contains the pokeberry.
most poison and should never be I called the Oklahoma Poison
eaten. Other parts of the plant alscr Control Center to obtain their opi-
contain some poison. People often nion about pokeberries. A nice
use the young sprouts in the spring woman told me it was the uncook-
as cooked greens, but they should ed berries that were poisonous and
becookedin atleast twowaters to as few as 10 pokeberries could'be
rid the greens of any toxic dangerous, especially to a small
substances, chilcL
There are conflicting reports Even though harmful to humans,
about the berries. Some cases of pokeberries are an important source
poisoning have been blamed on the of food for birds such as mourning
berries and yet some people use the doves, robins, bluej ays, cardinals
berries in pies, etc. Other and cedar waxwings. Foxes, op-
authorities say that it is only un- posums, raccoons and white-footed
cooked green pokeberries that are mice also eat the fruits. There are
poisonous, some reports of birds becoming in-
There are also reports of fatal toxicated from eating ripe
poisonings in children that ate the pokeberries.
fresh berries or made them into a
drink to imitate grape juic~ I Pokeberries are very visible in
remember a Perkins youngster Oklahoma woods, so carefully
about five years ago who became watch your children to prevent
quite ill after eating a single them from eating pokeberries.
Helen Willis "Homemaker Of The Week" :
t
October's Lovely Weather dead ripe fruit that has fallen from
the trees after a good frost. I used
By Zola Sample to make persimmon bread, cakes,
OCTOBER is the best month of cookies, etc. I gathered enormous
the year for me. It is the month of amounts in season to freeze.
my birthday for one thing. I love The juice from the frozen fruit
the bright blue autumn, made delicious punch along with
Summer is over and all thingsother juices. I once served it to a
seem to change. Menus change.Sunday School class. I could not
Garments make a change to keep the punch bowl filled, it was
warmer garb, blankets are dragged so delicious so folks exclaimed. It
out of storage, was a great treat for folk.
J ust about everything is different Cabbage is another tasty food
pretty soon. It is a grand month to when made into krout. It goes well
make a change for the winter with fresh pork when butchered in
months aheacL the winter. Green peppers both hot
It was a wonderful month for the and mild tease the appetite for a
fairs. The weather sure did relish when eaten with other foods
cooperate for once. Enrollment and can be easily prepared. Eating
doubled and everyone must have habits chanbe in the month of
been happy. There was everything .October.
f~r all to enjoy, even horse racing Another great food for the fall of
at the fair for folks that enjoy race& the yeer is sorghum molasses fresh
We were greatly blessed with from the milL Cane can be stripped
weather conditions while folk along from teh stak, took to the mill and
the gulf states suffered from the made into fresh molasses. It is a
damaging hurrican~ body and strength builder when
Wal-Mart sent loads of supplies poured over pancakes, early
to the damaged area and well the breakfast pancalms, or made into
owner could afford it. He put his molasses cookies for a munching
wealth to good use being the richest food returning from a country
owner in the United States. school.
It is wonderful to be able to help Hominy is cooked over an open
people in distress. America is one fire in the yard from early field corrL
country that goes all out to be It is boiled to a high degree, then
helpful, use Lewis lye to remove outer skin,
OCTOBER is a month of dif- then washed and ready to eat when
ferent varitiesof food. Theturnips cooled. School children learned to
are ready to harvest along with carry the whole grains in poclets to
peanuts, horseradish, parsnips, eat while doing evening chores. It
sweet potatoes to be dug and many is nutritious and better eating than
foods from a late garden. Thisyear too much sweets. Early day
has been a. great year for fall children learned to eat foods to
gardens, build strong and health bodies.
One friend said she had picked Cider making was another great
two water buckets hffi of green food produced in tsh fall. Great
beans along with other products, crops of apples were grown in an
With groceries the price they are, early day on homesteads. Some
the cost is cut down for families of neighbors owned a cider mill that
four or five. produced liquid drinks and also
Another grand fall product isvinegar for home use. The pioneer
pumpkins. October is the month for did not go hungry or undernourish-
the pumpkin. It can be grown ed ff energetic and could manage.
rather easily in fields at harvest Johnny Appleseed traveled
time. This year they are not as plm- across the WEstern states to fur-
tiful as of other years, I learned, nish the early settlers with apple
Jack-O-Lanterr~ may not be soseeds to start the homesteaders ear-
plentiful for decorative pm2aoees. It ly orchards.
is a Halloween decorative item in
the area.
Persimmons are another
healthful food if one knows of a
grove of trees and have had their
eyes on the location before the
possum takes over.
I miss gathering persimmons. I
love the outdoor trip, eating the
Is Your Organization
Doing Something
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Let Others Know
kbot i; It In The Journal
.... 547-2411
B y Margaret Coate quilting, sewing, playing the piano,
Most everyone knows our gardening, canning -- and taking
"Homemaker of the Week" from cm,,,i of children and cooking.
her "Quaker Quirks" column that had to leave my grandchildren
appears in The Perkins Jounral behind in Texas,"Helen said, "but
almost every week. I take care of the Smalley children"
I have typed the church news She is proud as punch of these two
many times, but had never had a little tykes. She likes to tell about
chance to visit with the author what a good singer little Amanda,
before - and what a nice visit I had age 4, is. She is planning to do a
with Helen Willis Friday afternoon ! special entitled '%Valking and Talk-
" n the Fifth
Over a cup of hot tea, we visited ing With Jesus duri g '
about people we both knew andSunday Singing next Sunday. Her
about the upcoming holidays, little brother, Terry, age 13 months,
Helen's son James and some other will be there listening to her.
children that love to stay at the Helen enj oys cooking and sharing
Willis home were busy making and her recipes with friends. She shares
dressing "Mr. Pumpkin Head"for with us some of her family's
the parties they will be having, favorite recipes. Some of theredpes
Amanda and Terry Smalley, use vegetables she grows in her
children of Todd and Jan Smalley, garden.
are in the care of the Willis family * * * * *
while their parents work and they Shrimp Creole
were busy helping get ready for the 2 or 3 large onions, chopped
Halloween party, as was their3 or 4 stalks celery, chopped
cousin. Brittanie Zaloudik, 1 sweet green pepper, chopped
daughter of Julie and Kirk Smalley. 1 hot pepper {optional}
The Willis family make their Saute above mixture in 1/2 stick
home in the Friends Chapel par- butter, add
sonage. Transplanted Texans, they I large can tomatoes
have been pastoring that church for 'A cup catsup
over a year now. Salt to taste
Helen is originally from EastPepper to taste
Texas and James from Louisiana Vs to 1 tsp. cummin
but he was raised in Houston, as Creole seasoning to taste
she was. James is the son of Edgar 2 to 3 cans shrimp and juice {tiny
and Clara Willis of Honston and she bits and pieces are fine}
is the daughter of the late Henry Cook 20 to 30 minutes. Serve
and Patty Masters. over rice.
*****
Helen and James share seven
children. Gary and Cindy Bush live Basic Roux
in Houston with their two children, 1 cup flour (all purpose)
G ary, a 6th grader, and Niki, a 10th 1 cup cooking oil
grader. Bobby Bush is a market Heat oil in heavy skillet and
manager and makes his home ingradually add flour, stirring con-
Houston, as doesDonnaandJamesstantly until chocolate brown.
Loftin and their two children, Remove from fire and set aside.
Jason. a 3rd grader, and Amanda. Always use warm water to dissolve
in the 4th grade. Michelle Willis is roux. While you are at it, make
also at home in Houston where she enough as it keeps well in or out of
is an airline stewardess, refrigerator.
Son James is a freshman at Coyle * * * * *
H igh School. HIS hobby is raising Shrimp and Okra Gumbo
rabbits. 2 Ibs. fresh shrimp, peeled
The Friends Chapel Church is the 2 cups fresh okra, sli¢~l
firstchurchwhereJamesWillishas 2 T. oil
pastorecL Earlier he had worked in 1 onion, chopped
the construction business with his Creole seasoning to taste
father. "He accepted a calling from Salt to taste
the Lord to be a minister," his wife 1 bell pepper, chopped
explained, "and started attending 2 stalks celery, chopped
Houston Graduate School of 2 cloves garlic, chopped
Theology at the age of 44. "He also 1 T. Worcestershire sauce
attended the Christian College of Roux
America at Houston. Fry fresh okra in 2 T. hot oil for
Helen feels right at home as a 10 minutes, stirring so as not to
minister's wife -- she was raised in burrL Remove okra and set aside.
a family of preachers and so was Put roux in pot with I/s cup hot
James. His great granddad, a full- water. Add chopped vegetables,
blood Cherokee, started the first In- okra and 3 quarts water and
dian Baptist Church this side of the worcestershire sauce. Cook for I to
Mississippi River. 2 hours. Add shrimp and cook 30
The Willis family came to theminutes longer. Serve over rice.
community ease of Coyle {and west Enjoyl
of Perkins} in July 1988 and '~ve * * * * *
love this country," Helen said. Cajun Cabbage Casserole
Hobbies for Helen include I medium headcabbage
Getting ready for the Halloween party at Friends Chapel Is fun for all,
including Helen Willis (right)',~her son James with Terry Smalley, Brit-
tanie Zaloudik and Amanda Smalley.
1 lb. ground meat crumbs and bake 20 to 30 minutes
V4 cup green onions, chopped at 300 degrees. If mixture seems
2 cloves garlic, minced dry, qdd milk or watsr. Very goodll
10Vz ounce can cream of mushroom * * * * *
soup French Fried Sweet Potatoes
I cup boiled rice Peel raw potatoes and cut into Vs
Creole seasoning to taste to 3A inch strips. Soak in cold,
I/2 stick butter salted water for a short time; drain
C hop c~abbage and boil til tender and dry between paper towels. Fry
but still green. Melt margarine in in deep fat, 3 to 5 minutes until
deep skillet and fry ground meat brown. Drain on paper towels nd
with onions, garlic and creole sprinkle with salt. Serve with pork
seasoning until brown. Mix cab- chops, steak, ham, etc. Also good
bage with meat, add soup, green sprinkled with a mixture of sugar
onion tops and boiled rice. Pour in- and cimmanon. Especially good
to baking dish; top with bread with ham_
I
School Reunion Held
The former school districts of
IXL, Pleasant Valley, Falrview,
Salem, Centerview and Elm Grove
held their reunion Sunday, Oct.
15th at the Elm Grove commlmity
buildin~
A lovely potluck dinner was en-
joyed by all at 1 p.m. After a
business meeting, the afternoon
was spent visiting with old friends
and classmates.
Those present were Loyd and
Eva Rick, Mike and Ethel
McCracken, Chester and Nona
Rains, Wally and Ethel Ryland,
Leonard and Thelma Lowe, Mande
Edmondson, Sylvia iRains)
Messcheart, Chester Ingram from
Stillwater.
Verl and Juanita Walker, Ed and
Flora Cundiff, and Margaret
Graves, Richard and Patsy Rains
and sons Dox, Derrick and Devin,
Ben Cundiff, Frances Burton and
Lorayne West from Perkins.
Glen Nottingham, Chet and
Lavone Cundiff from Coyle,
Clayton and Edith Rains from
Glencue, Robert and Kathryn Mit-
chell, Wagnor, Francis and Louise
Poling from Yukon and Addle
{Barnett) Yost from MulhalL
Sas
The annual
ly reunion was
21, 1989, at the
west of Perkins.
Guests of Honor at i
lucheon were
and Neal Sherrod
celebrated birthdays
Those attending
Sasser Leonard,
Pat Leonard, Agnes
Sasser, Virginia
Sasser,
and Denise
Perkins.
Also attending
Barbara Waiters Cox,
Dustin Cox,
Sheri Waiters
Waiters, Janice
Charles Steate~
Jessica Steates,
Ruth Lynn Walters
Waiters, all of
O thers
Waiters Fresse,
Derri Freese~
Christy Curby of
Marie Walters Rodmt
Charlotte
Rosemary Martin
tin, Bar tlesville.
Terry Rodman
Tate, Trish Webb,
and Casey Webb,
Gladys Sherrod,
Ringgold and Jim
Springs; and Johnna ]
Julie Jones of
Fatman &
Look Who's
Next of
B lack
Worth
When Harry
, i!
THE
Walt
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f
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