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And the same grain suggested also the smokehouses of all farms, in which larded porkers, fattened by it, had taken on posthumous honors as home-cured hams; and in which up under the black rafters home-made sausages were being smoked to their needed flavor over well-chosen chips. Around one heap of ears a flock of home-grown turkeys, red-mottled, rainbow-necked, were feeding for their fate.
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