Regarding Sheetrock, or Drywall: Back When

 

A slow drip leading to a leaking pipe leading to several brittle pipes and serious drips, and finally to a plumber, have brought contractors in to cover holes left in the drywall of the laundry room, and appreciation for a landlord who responds to problems without delay.

With strangers in the house, William is lurking behind the cedar chest. Ernest is folded up on the bottom shelf of an empty bookcase still hidden by boxes and facing the patio window. They don’t enjoy the process. I do.

I grew up calling drywall sheetrock. Well into adulthood when drywall cropped up, I asked what had happened to sheetrock and learned that it’s properly Sheetrock. More properly it’s Sheetrock™, a trade name that’s become a generic term like Kleenex (Kleenex™).

Frank Waller, aka Dad, dressed for painting me dressed for watching, ca. 1953.

I learned about Sheetrock in early childhood because my grandfather, sometimes assisted by my father, did remodeling and repair around town. Once or twice I got to watch.

Dad was meticulous. Unlike some I’ve seen, seams he taped and floated disappeared, the drywall mud flush with the Sheetrock. Seams in my parents’ living room remained invisible for a good fifty years.

When he painted, the brush moved slowly from side to side, no slopping of paint onto floors, windows, or doorknobs. Stray paint was immediately cleaned up.

During my family’s brief sojourn in Del Rio, we lived across the street from a young man who, post-high school, had briefly lived on the farm with Dad after his parents moved away from Fentress. While visiting, Dad found Dick painting the walls of his kitchen but getting paint on the ceiling, where it didn’t belong. Dad took the brush out of his hand and finished the job himself.*

(My father was almost as particular. He and my mother stopped in to see neighbors who were hanging wallpaper. My dad had to leave because he said they weren’t using enough paste, and the paper was going to fall off almost before they got it up. He couldn’t watch.)**

When Dad was painting Dr. Luckett’s clinic, I dropped by and insisted on helping. He tolerated more from his nine-year-old granddaughter than from adults, and handed me a brush. He knew I wouldn’t last. After about twenty minutes, I stopped to play with a ball of putty, (unsuccessfully) keep my puppy, who had followed me to town, from getting into the paint, and generally get in the way. Not long after that, I went home to air conditioning. My parents had recently elected to move back home from dry Del Rio, and the South-Central Texas humidity was killing me.****

Me with San Marcos River catfish caught by Frank Waller (still aka Dad).

Dad was famous for taking off in the middle of a job to go trotline fishing. Family shook their heads and said, “Well, that’s just Dad.” If people complained, they did it out of our hearing. Many were relatives—extended family lived all over town—and they expected him to disappear for a while.

Or he might have shared his fish. He caught enough to spread some around.

Once in early spring, he did some work for a sister- and brother-in-law who had a peach orchard beside their house. His helper said, “Mr. Frank, I sure wish we were going to be here when those peaches get ripe.” Dad said, “Don’t worry. We will be.”

For years, I thought leaving like that was a character flaw. When I heard that other contractors sometimes take time off in the mid-project, I thought it was a tall tale. People who worked for me finished in a timely fashion. Then a fellow who was repainting the door of a previous apartment—the blazing west sun hit it in summer, so it required paint that wouldn’t peel—told me he did a lot of painting, but he took off and went fishing whenever he wanted, and he didn’t ever apologize for it either. Business as usual, I guess.

The Sheetrock people have gone. They left no sign they’d been here. Dad would be pleased.

###

*My grandfather had other crotchets, too. My mother claimed that when he was driving down the road and saw a sunflower, he would stop and pull it up. (Farmer.) He let most things go much further than other folks would, but certain things he could not abide.

**As to my father’s other requirements: After retiring, he worked for some farmers he was acquainted with, hauling maize from the field to wherever it went.*** He enjoyed driving, and he liked the men, but after a week or so he resigned. He said they let Johnson grass grow up at the edges of their fields. (Farmer.) He wasn’t obsessive about anything else, but his fields had to be clean, and his fences tight, with sturdy cedar posts and six strands of barbed wire, so his cows couldn’t escape, except for big, fat, sleek Hereford Opal, who lay down and rolled under. Impossible, we thought, but he finally caught her in the act.

***Once upon a time, I knew where maize went, maybe. But I wasn’t a farm girl, and I was busy reading in the air conditioning and didn’t pay attention. I wish had, because now when I set a story in a rural area, I have to look things up.

****After a zillion years, the humidity is still killing me.

Memories of July 19: Ros’nears

On June 19th, I wrote about the official Juneteenth holiday. Today I’m sharing a memory that surfaces every year when June 19 comes around.

Ears of corn by mensatic via morguefile

In my corner of the world, Juneteenth marks the time corn is ripe and ready to eat.  Although most people prefer sweet corn, my family ate field corn–roasting ears, commonly pronounced ros’nears–the same kind cattle eat after it’s dried. Considering the amount we ate or froze to eat (usually sheared off the cob and served creamed) after the season ended, it’s a wonder there was any left for the cows.

My father’s uncles grew corn. When it was ready, we made a pilgrimage (or two or three . . . ) to the cornfield on Uncle Maurice’s place. Picking was an itchy job. The men usually took care of that. Shucking and removing silk was no picnic either, but everyone participated. I helped shuck (also an itchy job) and silk, but I wasn’t strong enough to chop the stem end off. More to the point, my chopping technique lacked accuracy,  so I was best occupied elsewhere.

Ears of corn by mensatic via morguefile

The variety was Yellow Dent–so-called because the kernels have “an indentation in the crown of each kernel.” Wikipedia helped me with crown; I didn’t know the word. (I use capital letters in the name because the it deserves them.)

Field corn has a heavy, musky taste; or maybe it’s musty. Neither word is correct, but they’re the best I can do. No matter–boiled, slathered with butter and covered with a sprinkling of salt, it’s delicious.

Several years ago, I mentioned Yellow Dent to some of the teacher-farmers I worked with; they’d never heard of it. I assumed that over the years it had been replaced by hybrids. A paragraph in Wikipedia corrected the assumption:

Most of the corn grown in the United States today is yellow dent corn or a closely related variety derived from it. Dent corn is the variety used in food manufacturing as the base ingredient for cornmeal flour (used in the baking of cornbread), corn chipstortillas and taco shells. Starch derived from this high-starch content variety is turned into plastics, as well as fructose which is used as a sweetener (high-fructose corn syrup) in many processed foods and soft drinks.

So Yellow Dent is still with us, serving a number of worthwhile purposes.

Its widespread use in the American diet has brought corn under scrutiny in recent years. Corn syrup is widely used as a sweetener and is an ingredient in many refined foods. According to the U. S. Department of Agriculture, in 2001, Americans consumed 62.6 pounds of high-fructose corn syrup. Corn is also used as cattle- and chicken feed, and is indirectly responsible for the high doses of antibiotic given to cattle. Scientific American, citing a 2008 study in which researchers analyzed meat from hamburgers and chicken sandwiches produced by three separate fast food companies in six cities across the United States, reported that “93 percent of the tissue that comprised the hamburger meat was derived from corn.” More recently, it’s been linked to the obesity epidemic.

Other sources claim that health problems arise from a diet rich in processed foods containing products derived from corn. One nutritionist says,

Ears of corn ready to eat, by Jonathunder [CC BY-SA 3.0 () or GFDL ], from Wikimedia Commons
When eaten in an unprocessed way and properly prepared, non-GMO whole corn kernels actually have some impressive nutrients to offer . . .  For example, organic corn is a vitamin C foodmagnesium-rich food, and contains certain B vitamins and potassium. It also supplies a good dose of two antioxidants linked to eye and skin health called zeaxanthin and lutein. Eating fresh corn on the cob also gives you a good amount of the daily dietary fiber you need, along with some complex carbohydrates that are a good energy source.

A friend recently remarked that ours is the last generation to eat “real food.” The corn I remember wasn’t organic, but it was real food. And it makes for happy memories.