The steers were trained to bring malt, sugar and other whiskey-making supplies, along with groceries for the fellows who stayed in the cave, from the barn to the cave entrance, all on their own. The still operators would unload the supplies.

When moonshine was ready, filled 10-gallon kegs would be strapped to each side of the steers’ backs for delivery to the barn. If the kegs were loaded soon after the steers made the first delivery, they would usually turn around and start for the barn. Only occasionally, did they require being pointed toward the barn and given a slap of their rumps.

If no return load was placed on the steers, they would leisurely graze in the vicinity for a long while and then return to the barn as night approached.