Elm River Chowder

This is NOT one of my grandmothers' recipes. Here in southern Illinois, the Elm River Chowder has been a big event for over a 100 years. Our local newspaper printed a copy of the original recipe used and it is such a hoot I couldn't resist sharing. The chowder is still today prepared using the original methods - in huge kettles over an open flame. It's quite the local tradition.

1 cow
600 pounds potatoes
325 pound carrots
38 stalks celery
150 pounds onions
100 gallons green beans
40 gallons corn
110 gallons tomatoes
50 gallons tomato juice
400 pounds cabbage
Dishpan full of salt and pepper