Home life was very quiet, busy, and monotonous, with its daily routine of duty in which all had a part. There were few even of the wealthiest who did not work with their hands if physically able. Life was hard, but people soon became accustomed to makeshifts and privation, and most of them had plenty to eat, though the food was usually coarse. Corn bread was nearly always to be had; in some places often nothing else. After the first year few people ever had flour to cook; especially was this the case in the southern counties. When a family was so fortunate as to obtain a sack or barrel of flour, all the neighbors were invited in to get biscuits, though sometimes all of it was kept to make starch. Bolted meal was used as a substitute for flour in cakes and bread. Most of the meat produced was sent to the army, and the average family could afford it only once a day, many only once a week. When an epidemic of cholera killed the hogs, the people became vegetarians and lived on corn bread, milk, and syrup; many had only the first.[637] Tea and coffee were very scarce in the interior of Alabama, and small supplies of the genuine were saved for emergencies. For tea there were various substitutes, among them holly leaves, rose leaves, blackberry and raspberry leaves; while for coffee, rye, okra seed, corn, bran, meal, hominy, peanuts, and bits of parched or roasted sweet potatoes were used. Syrup was made from the juice of the watermelon, and preserves from its rind. The juice of corn-stalks was also made into syrup. In south Alabama sugar-cane and in north Alabama sorghum furnished "long sweetening." The sorghum was boiled in old iron kettles, and often made the teeth black. In south Alabama syrup was used instead of sugar in cooking. In grinding sugar-cane and sorghum, wooden rollers often had to be made, as iron ones were scarce. However, when they could be obtained, they were passed from family to family around the community. Clothes and Fashions