Country Lifestyle
June 2017 Profile: Wayne Cornish
Son of Mr. Rodeo
By Laci Jones
Eighty-two-year-old Wayne Cornish walked through his home in Enid, Okla., that is filled with old memorabilia and talked as if the photos were taken yesterday. He pointed to a large black and white photo of two men jumping over a fence while standing atop two Roman riding teams. The two men in the photo happen to be Cornish and his father, Cecil Cornish.
“I’m going to tell you a story,” Cornish began.
A man came to their farm near Waukomis, Okla., requesting to take a picture of the father-son duo. Cecil told the photographer, “We are going to have to get them ready, but I guess we will get a picture.” They took their Roman riding teams—Cornish’s “The Flying White Clouds” and Cecil’s “The Golden Eagles” to the pasture and the picture was taken.
“It was the first and only time they jumped together,” said Jackie Cornish, Wayne Cornish’s wife of 22 years.
Formerly known as Mr. Rodeo among his friends, Cecil was born in 1909 in Waukomis, Okla. He began his rodeo performance career in the 1930s. As an animal lover, he began training a six-month-old colt named Smokey to perform tricks, later becoming one of his favorite acts. The pioneer performer taught Smokey how to dance, shake hands and play dead, among other entertaining tricks.
While he initially took to the rodeo circuit competing as a bronc rider and roper, he later began performing. Arguably, his most famous acts included Smokey, his Brahma bull named Danger, six Palomino liberty horses and his Roman riding team. Throughout his career, there were three Danger bulls, which he taught to jump over a car as well as other tricks.
Throughout his career, Cecil performed with other legends including Gene Autry, Roy Rogers, Red Ryder and Little Beaver. He was a member of the Cowboys Turtle Association, the predecessor of the Rodeo Cowboys Association, later becoming the Professional Rodeo Cowboys Association.
He performed across the United States and Canada including Madison Square Garden in New York and the Cow Palace in San Francisco. The pioneer performer once estimated he performed in more than 800 rodeos, according to an article written by Randy Witte in the December 2000 issue of “Western Horseman.”
In the prime of his performance career, Cecil and Juanita were married in 1933. With Juanita making his fancy show attire, the couple often traveled together for performances. His outfits were as memorable as they were colorful and elaborate, according to his biography in the ProRodeo Hall of Fame.
Two years after Cecil and Juanita were married, their only child was born in Waukomis, Okla., on Feb. 2. Following in his father’s footsteps, Cornish began performing at a young age. His rodeo debut was at the age of five when barrel men John Lindsay and Hoyt Heifner put Cornish on a calf in Ponca City, Okla.
“I rode him plum across the arena,” Cornish said with a laugh. “I remember my boots fell off, but I rode that bull.”
The bullfighters laughed about the performance and gave the young bull rider $4 for his rodeo debut. During this time, Cornish also performed in Cecil’s act where Danger would jump over a car.
“I would lay down in the back seat, the bull would jump over us and I would crawl out and act like I had been sleeping,” Cornish laughed.
The Cornish family traveled from coast to coast together throughout his childhood. In fact, he spent more time on the road with his parents than in school. The family was at a rodeo across the United States when Juanita said Cornish needed to get back to school. Cecil said the experience would not hurt the young performer, but Juanita insisted.
“They got Wayne back to school, but Cecil wasn’t happy about driving all the way back here and all the way back to the rodeo,” Jackie explained.
Cornish was later expelled from school because of his absences, after working a rodeo in east Texas. Cecil visited the school board to get Cornish back in school.
“Cecil said, ‘He probably learned more from going to the rodeo than he would’ve in school,’” Jackie added.
The school allowed the student to return to school, but he continued to travel the rodeo circuit. The rodeo clown got his Rodeo Cowboys Association Card in 1953 and graduated from high school a year later.
It wasn’t long before commentators referred to Cornish as “a chip off the old block who is rapidly becoming a block of his own.” Like his father, many of Cornish’s acts included animals—six golden liberty horses, a pig Cornish referred to as a garbage disposal and The Flying White Clouds.
He started working with The Flying White Clouds in 1953, performing many tricks which included jumping through rings of fire. Cornish said his dad helped him train Susie and Sallie, sisters in The Flying White Clouds, but Ed Curtis helped the performer at an event in Kansas. He said they had a light show and one of the horses fell over backwards during the jump, throwing Cornish. Curtis helped get the horses under control, he added.
“To this day, they always jump perfectly,” Cornish beamed. “They were a perfect, perfect act and they were never hurt again.”
While he continued his specialty acts, Cornish preferred clowning and being a barrel man. Cornish has more than 20 years of stories while wearing the clown suit and painted face.
“We didn’t know we was rodeoing,” Cornish explained. “We worked hard.”
He performed with some of the best rodeo clowns including Oklahoma natives Dixie Mosley, Junior Meek and Jim Hill, describing them as “some of the best in the world.” Performing was not always work as many of the rodeo clowns enjoyed pulling practical pranks on one another.
It once snowed the night before a scheduled rodeo in Utah, and Cornish said there were maybe three or four people in the stands watching the rodeo. He came out with his old suit on because he did not want to get muddy for only a few people.
“[Jim Hill] moved over behind me and shoved me down in the mud, but I got him,” he recalled. “He said, ‘We need a picture,’ so I hit him. He was a funny act.”
Cornish once performed in front of then-President Harry S. Truman at a rodeo in his hometown of Independence, M.O. Margaret Truman accidentally stepped on her dog’s tail, making the dog yelp.
The yelp sounded like the nickname for former president, Dwight Eisenhower, “Ike.” Cornish told the former First Lady that he would have to shoot the dog for yelping “Ike, Ike, Ike.” The rodeo clown said President Truman just laughed.
Cornish worked as a rodeo clown in many of the rodeos his father performed in, and they often traveled together from coast to coast. Together, they worked in large rodeos as well as the small, local rodeos.
Being a rodeo clown and performer does not come without risks. Like many rodeo cowboys, Cornish suffered from many injuries including broken ribs to broken shoulders. A broken neck in 1962 prevented him from working in the National Finals Rodeo in Oklahoma City.
The injuries he sustained throughout his career was one of the reasons Cornish put away his clown outfit. Another reason for quitting was because of Cecil. By 1971, Cornish said the animals were getting older, which lead Cecil to decide on retiring after returning from a rodeo in Evanston, Wyo.
“He said, ‘Son, I want to tell you something. Smokey is getting a lot of miles on him, and I had pretty good luck for all them years that he had,’” Cornish recalled. “Some people really thought they were a good act and they were.”
While he no longer performed as a rodeo clown or performer, Cornish remained invested in the rodeo circuit by hauling horses. Traveling across the United States and Canada, he hauled horses for Ashland, Neb., Hull and Smith; Walter Merrick, race horse breeder from Sayre, Okla.; and Betty and Dee Raper, Belle Mere Farm in Norman, Okla. Cornish said he was always on the road, and he once got a call from Raper who was checking in on him.
“He said, ‘Wayne, are you all right?’” Cornish recalled. “I said, ‘Yes sir, I’m working and busy. I got things to do.’”
Jackie said the Rapers said they have never had anyone before or since Cornish who was as responsible. He hauled racing horses and roping horses. Among those horses included Genuine Risk, one of three fillies that won the Kentucky Derby.
“I hauled a lot of horses—good horses from Florida to California,” Cornish added.
Cornish said he later started hauling livestock but quit because of his daughters. When asked if he missed being on the road, he said “I do” without hesitating.
Since then, he has attended many rodeo clown reunions. One reunion was held at Oklahoma City. Donning his clown suit, he and nine other rodeo clowns raced donkeys and mules in Remington Park. Cornish laughed and said he wanted to prove to the other clowns that he could win the first mule race held at Remington Park, and Cornish succeeded. He was awarded a belt buckle for the achievement.
Among his many achievements includes a lifetime member of the PRCA. The former rodeo clown has received the Andy Womack Memorial Award, named after a rodeo clown from the ‘30s to ‘40s. The memorial award is the highest award a rodeo clown can receive.
In 1991, Cecil was inducted into the National Cowboy Hall of Fame, and was inducted into the ProRodeo Hall of Fame in 2003. He died later that year in Enid, Okla.
The Cornishes collected many years’ worth of rodeo memorabilia. In 2010, a storm caused them to pack the memorabilia including photos belt buckles, medallions and other irreplaceable items into a large suitcase and other bags.
They took the items to Jackie’s mother’s storm shelter to keep them safe. They did not tell anyone where they put the memorabilia, but Jackie was apprehensive about leaving the precious items. She suggested putting a padlock on the storm shelter, but Cornish and her mother believed the items were safe.
“We go over to get [the memorabilia] and this one big suit case that would’ve taken two people to get it out of there is gone,” Jackie recalled. “We searched everywhere, and I know nobody would have just taken them and thrown them away.”
The irreplaceable items have yet to be returned. Some memorabilia, including the barrel Cornish used in his rodeo clown days, is on display at the National Cowboy and Western Heritage Museum in Oklahoma City.
Two years later in August, Cornish had a brain aneurysm. When they arrived at the hospital, the neurosurgeon showed Jackie a picture showing the blood clot in Cornish’s cranium and told her he was likely going to die. The neurosurgeon presented the option of surgery, but the chances of the former rodeo performer surviving were minimal.
“I went up to the chapel and said a lot of prayers,” Jackie recalled. “I said, ‘If he can’t be himself, then take him, but if he can, leave him here because I need him.’”
Cornish survived the surgery and was taken to the intensive care unit. While many still believed Cornish would not survive, Jackie knew he would. The aneurysm affected his central nervous system on the left side, impacting his vision and speech, she added. Five years later, Jackie supports Cornish by serving as his eyes and helping tell many stories of his career in the rodeo circuit.
“There’s not much I can do without her,” Cornish added.
Cornish and Jackie met when they were teenagers and were high school sweethearts. Their families were good friends, but Jackie’s parents thought Cornish was too old to date her.
“I always liked her,” he explained. “I really did like her.”
They went on to marry other people, but they were reunited 30 years later. The couple married in 1995. The couple has six daughters from previous marriages: Donna Kay, Shawna, Jacquetta, Kelly Ann, Kimberly and Karen.
“I am so blessed that he is still here,” Jackie said and she laughed. “He is just so funny.”
While the Cornishes only attend a few local rodeos each year, Cornish enjoys making people laugh and reminiscing on the days when he wore the clown suit.
This article originally appeared in the June 2017 issue of Oklahoma Farm & Ranch.
Country Lifestyle
A Better Fire Pit Season
By Ann Asher
The first cool evenings of September make sitting outside sound good again. After months of Oklahoma heat, a fire pit, a few chairs and an evening outdoors can finally feel inviting.
Before you strike the match, take a few minutes to make sure your fire pit area is ready for fall.
Start with location. Set a fire pit on a level, noncombustible surface such as concrete, brick or patio blocks, not directly on dry grass or other vegetation. The National Fire Protection Association recommends keeping fire pits at least 10 feet from anything that can burn, including decks, siding, fences, overhanging branches and outdoor structures.
That distance matters even more after a dry summer. Even when evenings cool down, dormant grass, fallen leaves and other dry vegetation can catch a spark fast. Clear leaves, sticks and other debris from around the pit before you use it, and skip the fire on windy evenings.
Check whether your county or town has burn restrictions in place. Drought can linger well into fall, and local rules may change with fire danger. A fire that was fine one weekend may be a bad idea the next if conditions have worsened.
For wood-burning pits, use clean, dry, seasoned firewood. Don’t burn trash, treated lumber or painted wood. Never use gasoline or other flammable liquids to start or relight a fire. Commercial fire starters or ordinary kindling are much safer.
Once the fire is going, keep it manageable. A backyard fire pit doesn’t need to become a bonfire to keep you warm. Smaller fires are easier to control, throw fewer embers and are much easier to put out at the end of the evening.
Keep children and pets well away from the pit, and set chairs far enough back that no one sits directly over the heat or in the path of sparks. The NFPA recommends a three-foot child-free zone around the fire.
Look at what else is nearby before everyone settles in. Blankets, loose clothing, outdoor cushions and even the stack of firewood beside the pit can become hazards if they sit too close.
Keep a way to put out the fire within reach. A garden hose, a bucket of water or a shovel and dirt can all work, depending on your fire pit. Never leave a fire unattended, even if it seems to be dying down.
When the evening is over, make sure the fire is completely out. For a wood fire, water the coals, stir them and water them again until no heat, glow or flame remains. Let ashes cool completely, then store them in a metal container with a secure lid, away from anything that can burn.
A fire pit doesn’t need much to become one of the best parts of fall. A safe spot, a little preparation and a manageable fire are usually all it takes. Then all that’s left is finding a comfortable chair and enjoying an Oklahoma evening that is finally cool enough to stay outside.
Country Lifestyle
Canning 101
By NTFR Staff
It seems to happen every summer. The garden suddenly produces more tomatoes, cucumbers and green beans than anyone could possibly eat, and before long someone asks, “Maybe I should learn to can?”
For many families, canning is a tradition passed down for generations. For others, it’s a new hobby that offers the satisfaction of stocking pantry shelves with homegrown food. Either way, getting started can feel overwhelming. Pressure canners, boiling water baths, jars, lids, processing times and safety recommendations are enough to make anyone wonder where to begin.
Home canning isn’t difficult once you understand the basics.
Canning preserves food in sealed jars by heating them to destroy microorganisms and create a vacuum seal. The USDA approves only two methods for home canning: boiling water bath canning and pressure canning. Which one you use depends entirely on what you’re preserving.
A boiling water bath is exactly what it sounds like. You submerge filled jars completely in boiling water and process them for a specific amount of time. Because boiling water only reaches 212 degrees Fahrenheit at sea level, this method is safe only for foods that are naturally high in acid or have enough added acid to prevent dangerous bacteria from growing.
That makes water bath canning a good fit for jams, jellies, fruit preserves, pickles, chutneys, fruit butters and many tomato products that have the proper amount of bottled lemon juice or citric acid added according to a tested recipe.
Pressure canning works differently. A sealed canner traps steam, and the temperature climbs well above the boiling point of water to about 240 degrees Fahrenheit. That higher temperature is necessary to destroy Clostridium botulinum spores, which can survive ordinary boiling and produce the toxin that causes botulism.
Because of that, you must pressure can low-acid foods such as green beans, corn, carrots, potatoes, meats, poultry, seafood and soups. A boiling water bath isn’t safe for these foods, no matter how long you boil the jars.
For most beginners, water bath canning is the easiest place to start. The equipment costs less, the process is simpler and recipes like strawberry jam or dill pickles are forgiving enough to build confidence. Many people who enjoy preserving fruit eventually buy a pressure canner once they want to put up vegetables or homemade stock.
Pressure canning doesn’t need to be intimidating, either. Modern pressure canners include multiple built-in safety features and are far different from the exploding canners in the old stories many people heard decades ago. Like any kitchen tool, they’re safe when used according to the manufacturer’s directions and with tested recipes.
Whichever method you choose, one rule never changes: always use recipes that have been scientifically tested. Family recipes may taste wonderful fresh, but they aren’t always safe for canning. Changing ingredient amounts, thickening soups with flour, adding extra vegetables or reducing vinegar can all affect the safety of the finished product. The USDA and the National Center for Home Food Preservation remain the gold standards for home canning recipes and processing recommendations.
Today’s recommendations may also differ from the ones your grandparents followed. Research has improved over the years, and food safety guidance has changed with it. Methods like open-kettle canning, oven canning and sealing jars by turning them upside down are no longer considered safe for shelf-stable foods.
If you’ve never canned before, you don’t have to preserve an entire garden your first weekend. Start with one recipe. Learn how to prepare the jars, measure headspace, remove air bubbles and process them correctly. Once you hear that satisfying “ping” as the lids seal, you’ll understand why so many people find canning rewarding.
Opening a jar of peaches in January or serving homemade salsa long after the tomatoes are gone is a special kind of reward. With a little knowledge, the right equipment and a commitment to tested recipes, anyone can preserve the harvest safely for months to come.
Country Lifestyle
The Price You Pay
By Bryce Angell
My eyes are glued up to the shelf, a brand-new pair of Mucks. They’d be in my possession, but I lack the certain bucks.
I could go without my Pepsi for a month or maybe two. But the headache would be pounding like a freight train passin’ through.
I’ve got my Visa plastic for emergencies and such. The boots are kinda spendy. Do I really care that much?
I grab my precious cargo and I’m tingling to my roots. The clerk says, “Hundred eighty.” Must be gold in them there boots!
To purchase I can justify. It’s more than just a treat. No more sittin’ in the saddle with my cold and frozen feet.
I’ve waited days to wear them. Time to saddle up Ol’ Blue.
But my boots won’t fit the stirrups. What’s a broke cowboy to do?
The boots ain’t never goin’ back. I burned the dang receipt. My wife will never know the cost. Is that what’s called deceit?
The Co-Op might be open. I’ve seen stirrups there to buy. They close at 6:00 p.m. It’s 6:05 p.m. No use to even try.
I’ll drive out to the shoppin’ mall. They’ve got a western store. But their prices are extravagant, not for the country poor.
I’m riflin’ through the stirrups. Find a pair that fits my Mucks. I take ’em to the clerk. She says, “Two hundred twenty bucks.”
This time I cough and choke on down my Wrigley’s Spearmint chew. The clerk said, “Sure they’re spendy, but they’re made for guys like you.”
I wonder what she meant ’cuz I ain’t got the cash to spare. I swear she meant hi-rollers with their nose up in the air.
Still, I bought the brand-new stirrups with my plastic, once again.
Does it hurt to use my Visa card, every now and then?
The smuggish patrons, back in line, are giving me the stare.
They’re prob’ly thinkin’, “Poor cowboy.” I hurry out of there!
I’m addin’ up my purchases. Looks like four hundred bucks. And with the Gov’ner’s share I’m in the class of stupid clucks.
I burned the Visa card receipt, so that should take care of it from where I stand. I’m wonderin’ now if my warm feet are worth the half a grand?
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