He fished here, and we had a farm too. We owned all the land from here, way up to another field back there, and we kept cattle, sheep and cows. We had two cows, some sheep, and a horse for hauling the wood and ploughing the land.

We had two milch cows and we'd have their calves. We kept them over a winter and we'd kill them the next fall for our beef. We lived good. We didn't go to the store for too much, only for sugar, flour and tea.

In the fall we'd have one or two pigs to kill, and chickens. We would kill about 30 or 40 chickens, and we'd keep about ten or twelve for over winter. We had our own eggs and our fresh butter, we called it then, homemade butter.

To make butter, you had to have a separator to separate the cream from the milk. You saved up the cream, and then you used a churn. There were all kinds of churns. Some had a dasher churn and some others had churns that spun around, with a crank in them. You could make it by hand, too, with a spoon in a pan.

We had no fridges, but we had a nice cold spring of water. We could put the cream in that overnight to cool it in the hot summertime. I used to sell a nice bit of butter. Thirty cents a pound, I used to get for butter. Sometimes I would sell ten pounds a week. It was a lot of money, and that could help to buy the things that we couldn't grow.

We had our own vegetables. The only things we got from a merchant were flour and tea, sugar and molasses, and salt.

You could salt your own beef if you had your own cattle. You'd have a pig to kill and you'd have a yearling to kill and maybe one to sell. The cows would have their calves in the spring. You'd always keep two over winter. By the next fall they were a nice size. They would be two and three hundred pounds by the second fall. That way you always had something to kill for fresh beef and to make salt beef. We also had to bottle some because there were no freezers or no fridges then. You'd have to bottle it if you wanted it fresh, but when the cold weather was on, starting in November, your meat would be frozen until the spring, until April anyway.

My husband used to catch lobster, starting in April, and he fished salmon and a bit of codfish. There wasn't much price for anything then, but you had lots for yourself to eat. Then, around the last part of December, he would go at the smelt fishing, out at Piccadilly.

There was a big basin, and they would set nets there. When the harbour froze over, they would set nets through the ice, under the ice. He used to get ten cents a pound for them, not very much.