brooksbeefarm said:someone would rake the vines back to see if there was a big juicy copperhead under it before we done any picking,
Maybe you should have tried pickling the copperheads.
I used to pickle local poisinous snakes in formaldehyde but can't do that any more, that preservative is now outlawed as carcinogenic.
I once had a lab assistant who brought fried snake slices to class ---no one was willing to taste them. :dash1: