That's right! Labor Day was invented by Rasher Liverburg, a worker in a Philadelphia Scrapple packing house. He originally called it: Enjoy Your Scrapple Labor Day!
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I was higher on the hog that that...I had Kentucky country ham a few blocks from
the Elizabethtown (Ky.) train shop, and then went over to the Kentucky Railroad
Museum in New Haven (Ky.) to luck into an escorted tour of the work being done
on the Frankfort and Cincinnati Brill gas electric. Work was being done on the
engine under the floorboards of the front of the car. I had once been told that
pressed paper wheels (unavailable) would prevent this car from running again.
This time there was mention of recasting steel wheels. I also was told that they
had recently shown the car to people who had ridden it to school for a time. The
Frankfort and Cincinnati was written up in a famous Beebe and Clegg book, which
writers were fascinated that the line served a number of bourbon distilleries.
With all the Brill and Edwards gas electrics that operated everywhere once upon
a time, you'd think there'd be good three rail models. I also discovered at the
Ky. Museum an L&N "Jim Crow" (center baggage door) combine still surviving,
mostly complete, with some fire damage and rot. It may be the exact one my mother used to ride out to visit her aunt years ago on L&N's abandoned Bloomfield (Ky.) branch.
I've yet to understand why most everyone has a dim view of scrapple. It took me a few years to find a sausage maker with the ability to make outstanding scrapple. You can call it any day you like. When there's scrapple, it's a great day.
BTW I'm in CA
Perfect! I'm going for Scrapple tomorrow. Just seems fitting.
I've said it many times, I'd sooner smell a gorilla's armpit before I'll undertake eating that culinary abomination known as sCRAPple.
Do you hear that, John P? 
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My introduction to scrapple was the first time I met my wife's family in Baltimore, it was served for breakfast, being from a Northwest farming family, we had pretty much had every kind of pork product, or so I thought. I enjoy scrapple, a little flour bath, fried golden brown and served with maple syrup and a few eggs, quite tasty.
The only problem, Arizona has no source for it, so when I visit Frederick, MD I get my fill.
John Korling posted:I've said it many times, I'd sooner smell a gorilla's armpit before I'll undertake eating that culinary abomination known as sCRAPple.
Do you hear that, John P?
John, your culinary taste needs an adjustment, I will be out in SoCal in October. I will bring a few bricks for you and your lovely wife. My lovely wife has me down to one brick a month and as I woolf it down I always think of John K, Hey Matt loves it now. Matt has good taste. 
and 
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You need to come to York and I will take you to a Dutch farm that makes it. 
John P
breakfast doesn't get much better than this!
Ron S.
I can get it at frys in AJ in frozen dept breakfast. Usually have to look hard. Its made by Jones farms in WI. Someone in DE. makes it for them. Other than you can't beat the fresh PA stuff made by a small bucther shop. Get mine in Duncannon.
Lee
