The times. [volume] (Richmond, Va.) 1890-1903, 1895-10-13
EOTHERT & co.

are hung with the strange oriental drap-
cries made by the Arcadian colony or
women I'm the lower part of Louisiana.
These stuffs are now becoming quite a
marketable commodity, and the Northern
or Western woman who has in her home
an Arcadian rug or hanging considers
that she has obtained something out OF
til usual I'm decoration. Mexican mus
clans play their plaintiFe airs during tle
lrucheon hours. aiding much TO the
romantic and distinctive charms or the
place.
No DISTINGUISHED visitor is allowed to
leave the city without little compliment
tarv lunch here. Mrs. Grover Cleveland
will have breakfast given her mere Dy
the Board OF Women Managers. Ihe
cold-bread eaters Of the North and west
who read with horror Of the richness or
Southern cooking. their hot bread and
waales and their highly seasoned dishes.
come here 10 be converted to the deli
clousness thereof. The old negress In
her blue h0mcspun and red and yellow
bandanna will have ready answer 10
critics across the line in that deVilled
crab'and gumbo are as digestive as APP
pie pie and cold bacon and beans. IN
deed, II she has any knowledge or the
values OF food she can explain also that
the corn bread served here. I'm various
forms. the light yellow egg bread and
mullins. the hoe cake and corn pone are
the breads which have kept her race in
the possession Of white, faultless teeth
and strong muscles
Just as the Creole Kitchen represents
the living Of the Southern coast country,
so the Georgia Barbecue gives an insight
into a true. open-air Southern feast.
"a . .r.ft.r MI
why IL should be strictly Southern. is not
on record. II IS just as easy TO make
q DIT. m II with Goals and roast meat
over II I'm New Hampshire as It is IN
this State. and YET barbecucs are ass0cia-
ted exclusively with the life of the South.
Pa-haps il was the art of Southern cook
ing that established their fame and made
il noted as one OF the royalest or feasts.
The inner Georgia man longs for the
barbecue. About the first OF June you
will hear the male folks around the dry
goods boxes in Southern towns express
ing their longing for barbecued meat with
the longing for gore OF the giant IN
Hop O. Ny Thumb and the result
Is that feast OF this kind Is quickly
planned TO be held on the farm OF one OF
the hungry parties.
The barbecue is IN the Exposition
grounds, on the left side OF the entrance.
in a shady nook with spring near by
for no barbecue is complete without this
roc k-encasel living stream OF water.
Neither IS II perfect without the long
tables rulelv made OF boards beneath
the trees. The Georgia Colonel who has
charge of this feast Is a famous cook,
he is from Wilkes county, Georgia. the
place where barbecues first originated.
and has inherited his talents from past
generations. The process of barbecuing
sounds barbarous. and ii is one of the
relics of barbarity that Il Will take a
long time for Georgians 10 cultivate a
dislike for. The night before the roast
Col. Galloway has his men make a fire
OF pine bark in the pit This fire IS kept
up all night and In the morning the
earth is red hot, through and through
for several feet In another pit another
fire is kept constantly burning so as TO
replerish the roasting pit with hot
Goals.
The carcasses are speared through by
hickory limbs ard laid across the fire
10 be turned from time 10 time until
done. Some barbecue authorities haste
the meat as 1t cooks. but Col Calloway's
method Is TO cook the meat without bast-
ing. and then lay It. when done and cut,