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Published 1993
A three-legged utensil, usually a foot high or taller, on which to set large kettles used in hearth cookery and in such outdoor activities as apple butter boiling. A small version of the kettlefoot is commonly called a tripod or in Pennsylfaanisch, a Dreifuss (“DRY-foose”).
© 1993 William Woys Weaver. All rights reserved.
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