He moved Prudence and children to Superior to live with him. Their stay there was short because Prudence and the children were afraid of the Apache Indians, a more vicious tribe of Indians than those at Mesa. Prudence and the children returned to Mesa to live. Joseph quit his job in the mines about one year later and came home to relieve his wife and family of the responsibility of caring for the farm. He sold forty acres of the farm land for $400 cash. The note for the farm was paid off and the remaining forty acres of land was theirs to call home.

There was much work to be done on this farm. Each year fields of grain were planted. At harvest time the wheat was taken to the mill and ground into flour which was stored in the mill to be used when needed. There were many chores to be done with the cows, calves, pigs, and chickens. Prudence always raised many beautiful white ducks which swam in the nearby canal. Prudence would pluck the ducks and the down from these ducks was made into pillows.

In the summer, fruit was picked and canned. A wooden barrel was always filled with clusters of spiced, pickled grapes and placed on the north side of the house to keep fresh and cool. When the children came to visit, bunches of spiced grapes, which they dearly loved, were given them to eat.

Prudence suffered several serious illnesses during her life. In 1889 before the birth of her daughter, Eliza, she contracted whooping cough. The baby was born and immediately developed symptoms of the disease. For seven weeks Joseph and Grandma Louisa took turns sitting up nights with Prudence and the baby. The disease left Prudence in a weakened condition.

Several years later she became ill with yellow jaundice and was bedfast for weeks. High fever and sweats left the bed sheets and her clothing stained yellow. About 1913 Prudence suffered a stroke causing her to be totally blind for three months. Normal sight returned to her left eye, but double vision to the right. This handicapped her in her work. Then a year later another stroke partially paralyzed her left side and caused a complete loss of vision in her right eye.

In 1900 the adobe home was torn down and a two-room lumber house was purchased to replace it. This was located south and it joined a lumber room which was already being used by the family. Two rooms were added making it a five-room house. This was the family’s to enjoy. To them it seemed a mansion.

Prudence was a good housekeeper, a trait she taught her daughters. For this new home she made throw rugs out of rag strips torn from the children’s old clothes. With the help of her daughters, curtains were made for the windows. Beautifully patterned pieced quilts were made for the beds. This was their home where many friends, neighbors and children were always welcome.

She was an excellent cook. The family dinner of the year was on Thanksgiving Day in honor of her husband, Joseph, whose birthday was November 25th. The English plum pudding was made in October. Prudence would mix the ingredients; pout it into clean white towels and tie them very tight. These were dropped in boiling water, which was heated in a galvanized tub over a grate and fire in the back yard. The water was kept boiling for eight hours. It was the children’s job to keep the fire burning under the tub. They carried buckets of chips and wood. To them, eight hours seemed an eternity. When the puddings were cooked they were hung up to age until Thanksgiving and Christmas dinners. To prepare for serving, it was re-warmed and served with a dip or hard sauce.

English Plumb Pudding:

Ingredients:
  • Two pounds currants
  • 2 pounds stoned-chopped raisins
  • 1 pound chopped suet
  • 1 pound brown sugar
  • 1 pound sifted flour
  • half-pound chopped citron
  • half pound fine bread crumbs
  • 1 large cupful molasses
  • 1 tablespoonful salt
  • 1 teaspoonful cinnamon
  • half-teaspoonful cloves
  • 3 grated nutmeg
  • 2 tablespoonfuls baking powder
  • 8 eggs, juice of 3 lemons
  • 1 cupful of brandy
  • 1 wine glass of rosewater (may be used in place of the brandy or it may be entirely omitted)

 

Directions:

Mix the flour, sugar and spices and molasses, then add the well-beaten eggs, next the suet and lemon juice, then the fruit; mix well; next add the 2 tablespoonfuls of baking powder and the brandy, the mixture to be quite stiff.

If there is not sufficient moisture, use a little rich, sweet milk to thin it. Then put in a well-greased mould or a large tin pail, keep covered tightly, steam 8 to 10 hours; as the water evaporates add more; it is very excellent, having been used in one family more than 50 years.

Brandy Sauce

One quart of boiling milk and water, 1-½ tablespoonfuls of cornstarch, wet with cold water; stir it in the milk and water, boil 5 minutes, add 1 cup of granulated sugar, a little salt, a tablespoonful of butter, juice of lemon, wineglass of brandy.

Pickled Grapes

Four quarts of water, 2 quarts of vinegar, 1 quart of sugar, 2 tablespoonfuls of (stick) cinnamon, 2 tablespoonfuls of (whole) cloves. Put cinnamon and cloves in a clot bag, drop into solution of water, sugar and vinegar. Boil ½ hour. Wash grapes, cut in clusters, place into jars, pour boiling syrup over grapes filling jar, drop in small piece of (stick) cinnamon and (whole) clove for added looks in the jar. Seal while hot.

The English Plumb Pudding and Brandy Sauce recipes were taken from a family cook book, printed in the year 1899 by G. W. Berton.