Book of Days Tales

Today is the anniversary (1881) of what has come to be known as The Gunfight at the O.K. Corral, a 30-second gunfight between outlaw Cowboys and lawmen that is generally regarded as the most famous gunfight in the history of the Wild West. The gunfight took place at about 3:00 p.m. on Wednesday, October 26, 1881, in Tombstone in the Arizona Territory. It was the result of a long-simmering feud between Cowboys Billy Claiborne, Ike and Billy Clanton, Tom and Frank McLaury, and opposing lawmen, town marshal Virgil Earp, assistant town marshal Morgan Earp, and temporary deputy marshals Wyatt Earp and Doc Holliday. Ike Clanton and Billy Claiborne ran from the fight unharmed, but Billy Clanton and both McLaury brothers were killed. Virgil, Morgan, and Doc Holliday were wounded, but Wyatt Earp was unharmed. The fight has come to represent a period in the Old West of the United States when the frontier was virtually an open range for outlaws, largely unopposed by law enforcement who were spread thin over vast territories, leaving some areas unprotected.

There are a number of cookbooks and recipes from the old West kicking around for you to choose a recipe from.  Restaurants which have survived in towns such as Tombstone since the 19^th century have rather disappointing menus – mostly hamburgers, steaks, and salads – but you can find old recipes, such as this one, if you hunt.  Chow chow is a favorite relish in the Southern states, using the last of the autumn’s produce. You’ll need a big pot since 1 peck = 2 dry gallons. The quantities are not always clear.  50 cents worth of brown sugar in the late 19^th century could be just about anything but would have been substantial.  What is meant by “spice” is also a bit of a mystery – allspice maybe?

Chow Chow

Three large cabbages
1 peck green tomatoes
1 peck ripe tomatoes
green peppers to suit taste
black pepper to suit taste
1 teaspoonful cloves
1 teaspoonful spice
cinnamon, salt to suit taste
50 cents worth brown sugar

1 ½ gallons apple vinegar

Drain ripe and green tomatoes over night, pour all together and cook slowly half a day, then seal up in stone jars.  [Recipe of Mrs. Sallie Weir, c. 1895]