Butchering

B
My mother’s mother, toughened by the farm,
hardened by infants’ burials, used a knife
and swung an axe as if her woman’s arm
wielded a man’s hard will. Inured to life
and death alike, “What ails you now?” she’d say
ungently to the sick. She fed them, too,
roughly but well, and took the blood away—
and washed the dead, if there was that to do.
She told us children how the cows could sense
when their own calves were marked for butchering,
and how they lowed, their wordless eloquence
impossible to still with anything—
sweet clover, or her unremitting care.
She told it simply, but she faltered there.


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The week in August you come home,
adult, professional, aloof,
we roast and carve the fatted calf
—in our case home-grown pig, the chine
garlicked and crisped, the applesauce
hand-pressed. Hand-pressed the greengage wine.

Nothing is cost-effective here.
The peas, the beets, the lettuces
hand sown, are raised to stand apart.
The electric fence ticks like the slow heart
of something we fed and bedded for a year,
then killed with kindness’s one bullet
and paid Jake Mott to do the butchering.

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