Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1876-12-15
SUCCOTASH-1.-(Preliminary.)

Everybody probably knows what this
dish is, and how luscious is its taste.
Green corn or maize and green beans are
the chief ingredients. Nothing else is
needed except condiments as one prefers
It is entirely an American compound, as
both corn and beans grow wild in this
country, though both have been improved
by cultivation. Indeed cultivation in its
better sense always improves.
cannot say how much these two vege-
tables have been improved by cultivation
The white man has developed corn, for in
stance, from the four and six rowed, flint
variety to the many rowed, horse-toothed
dent-a wonderful change, requiring years
and perhaps q century for its accomplish
ment. But corn existed here before the
whites came. The Indians cultivated it
long before Columbus discovered this con-
tinent; its kernels dried and crushed or
ground furnished one of their chief arti-
cles of food. The pilgrim fathers we're
supplied with corn by the natives till they
could raise il themselves. Indeed, if my
memory serves me right, our forefathers
when driven by the Cravings of hunger,
did not hesitate 10 rob the hostile red men
of their corn; it runs III my mind that the
redoubtable Capt. John Smith In one of
his foraging excursions, found and de-
stroyed certain rude but convenient idols
but he gladly took home the large supply
of corn with which they were stuffed.
Those idols we're of some real use.
Yes, corn is indigenous to America, and
is called Indian maize, because our red
brothers first raised it; or rather their
atolid, patient wives, who were the pack
horses of the tribes, planted and harvested
It. But how many who know this, are
aware of the origin of succotash ! mean
the dish and its name. 1t may be new to
many of my readers, bnt both are the pro-
duction of the despised Indian. A person
at a II proficient in philology, would readily
say the name is Aboriginal, whatever were
the origin OF the dish. Succotash is not
the only good thing from that source.
Kind reader, with friend Timmons' per-
mission, propose to dish you up OCCASION
ally something in the literary line similar
to suecotash-like it chiefly, however, in
that il will contain more than one ingredi-
ent and, I trust, resembling it in some de-
gree as to its lusciousness of taste. How
varifed in quality is all literature Each
writer says something new, or something
old in a new way; and yet what each SAYS
is interesting to somebody-to one if not
to more. No contributor to the press, no
author of book, be he poet or otherwise,
is so lacking in talent either to originate,
or to compile, or to dress up in new garh,
as to fail to interest some class of readers.
Indeed, the thoughts that drop from any
pen possess wonderful power--power to
solace, to comfort, to encourage, to strength
en-, to elevate and to ennoble; or to in
fame. to annoy, to dispirit, to weaken, to
put down and to debase. Then how though
fully should we write Spoken words
ought to he weighed for they may do harm
vet. as all know that they are more or less
thonghtlessly uttered, their effect is less
enduring and telling. But thoughts ex
pressed in writing are understood to he
given with greater deliberation and they
| fharafnrp nORaeaa moro nnwnr SCuTnE