UW–Madison Libraries Services during COVID–19

COVID–19 Library Dashboard
Get the latest information on the status of library spaces and services

Oral history with quilting party at the Chaudoir home

  • February 17, 1976
University of Wisconsin System
  • Full audio file. NOTES: This tape was made in the dining room of the Harry Chaudoir, Sr. home in Namur. There is a great deal of background noise (such as the television) and the person speaking is often hard to hear. The Chaudoir house has three generations living in it ( and several other generations frequently run in and out) and it would be impossible to find a quiet time to tape. In addition, quilting days are especially chaotic. My purpose in going out there was to photograph the quilting, and the taping was an experiment. It was decided not to erase the tape because it does give some information and insights, despite its technical flaws. The listener is invited to decipher what he can. Tape 1, Side 1, Part 1 - Discussion of the quilting frame the ladies use. Tape 1, Side 1, Part 2 - Belgian pies - discussion of different techniques of making them. Tape 1, Side 1, Part 3 - Belgian Trippe - discussion of preparation (note that each woman's method varies - the give and take in conversation is interesting). Tape 1, Side 1, Part 4 - Jut - again the methods of perparation vary from woman to woman. (Food). Tape 1, Side 1, Part 5 - Ratatouille - mixture of potatoes and green or yellow vegetables. Tape 1, Side 1, Part 6 - GΣllats - the New Year's waffles. Tape 1, Side 1, Part 7 - Meats - especially salt pork. Tape 1, Side 1, Part 8 - The Chaudoir's have lived on Co. highway N since 1940. Family background. Tape 1, Side 1, Part 9 - Fishing information with Mr. Harry Chaudoir, Sr. Tape 1, Side 1, Part 10 - The Chaudoir's fish only in the winter now - when he was young (he is now in his late 60's or early 70's) and the family lived at Chaudoir's Dock they were commercial fisherman and fished year round. Tape 1, Side 1, Part 11 - His father learned fishing and net making from Pete LeFebvre in Green Bay. Nets are made in the fall between harvest and when the ice is thick enough to go out. Tape 1, Side 1, Part 12 - Nets 200' long are put under the ice - techniques of fishing under the ice. Tape 1, Side 1, Part 13 - Today they catch whitefish, they used to get perch and herring (they moved out when trout and cohoe were planted in Green Bay about 10 years ago by the D.N.R. Commercial fishermen are not allowed to keep trout or coho if they get into their nets; they are only for the sport fishermen). Tape 1, Side 1, Part 14 - Sleighs were used in the old days to go out on the ice - now they use a skiff (boat with runners) pulled by a snowmobile. Tape 1, Side 1, Part 15 - 1975-76 has been the worst year they have ever seen - they can't seem to find the fish. Tape 1, Side 1, Part 16 - He predicts whitefish will disappear like the perch. Only the rough fish (suckers, lawyers, etc.) will remain and they have no commercial value. Tape 1, Side 1, Part 17 - In the early days they fished and ran a lumber yard. When his father bought the farm they quit fishing in the summer. Tape 1, Side 1, Part 18 - He started at the age of 12 to go out on the bay fishing. Tape 1, Side 1, Part 19 - Explanation of gill and pound nets. Tape 1, Side 1, Part 20 - Chaudoir's Dock today (Joseph Destrye runs the tavern and a trailer court there). Tape 1, Side 1, Part 21 - The effect of sport fishermen on their operations (there hasn't been much effect).
  • Material owned by University of Wisconsin - Green Bay. No reproduction without permission from the Special Collections Department Cofrin Library, University of Wisconsin-Green Bay, 2420 Nicolet Drive, Green Bay WI 54311

Publication Details

Interviewer
McAuley, Lynn C.
Date
February 17, 1976
Publisher
University of Wisconsin System
Language
English
Description of Original
Sound recording(s)
For Staff
METS