Never mind seat belts--as a child, I remember standing on the bench seat between my Mom and Dad in our '52 Ford (it was yellow and my Dad always said 'lemon on the outside and lemon on the inside' Last Ford we ever owned, he hated it so much) and my brother and sisters crammed into the back seat. But I also remember driving with my own son and him lying on the front seat with my hand on his belly and a pillow on the floorboards just in case he rolled (and that was in 1974!!)
I know how to pluck a chicken and eviscerate it too. And how to singe it and cut it into pieces for frying.
Did anyone else take pork ribs to school with a bit of salt twisted into some waxed paper? When a pig was butchered, the ribs and all fat would be put into a huge vat and slowly rendered all day, then the lard would be poured into crocks and cooled. The bits of meat in the bottom of the vat would often be fried up again and served with breakfast, but oh those ribs!! If only I had known how much better they would taste, years later, with bbq sauce!