The Houma courier. (Houma, La.) 1878-1939, 1897-01-16

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fs-nnr5lepniahs Think Good Ones Can ne
Found onsy BE- Hhesr STATES
A letter from the old farm contaans
this information; Buclkwheat Is
great crop this season splendid yield
large grains, weIi hileds but the price
viii be down to 40 cents abushel.7 The
city-bred man on woman cannot Bppre
eiate the feeling OF satisfaction this
piece Of information causes 20 well up
ii the breasts Of the buckwheaters who
have been tr~ansplahted from a side Hill
farm to the busy centeEs Of population.
They win wonder how the condition OF
the buckwheaf crop can interest anyone
IN town. But 1T does. nevertheless. The
transplanted citizeu may not eat q gene
uine buckwheat cake during the next
u months 81 expect 70 inhale the de-
lcious aroma from 8 smoking buck
wheat griddle during the rest Of his
natural life, but he gets a great measure
of satisfaction out Of the knowledge
that those at home, who know what
buckwheat cakes are, and can apprc-
ciate them in their true worth, will have
full and plenty for home consumption,
whether free silver pIunges the nation.
into repudiation or not. There IS joy
in thinking Of the old days at home
when the steaming pile Of big brown
buckwheats stared him in the face from
the kitchen table, and a smile involun-
tarily spreads over his features as he
remembers how fast they disappeared
when all the hungry boys and girls got
down to business on the four sides Of
the family board.
While the advantages enjoyed by city
folk not met with in the daily course OF
life on q side hill farm are almost as
numerous as the sands on the seashore,
there is n advantage that can be
notched up on the hayseed side that all
the others cannot o~verbalance when
judged from the standpoint of healthy
youth blessed with country appetites.
And this is the buckwheat cakes moth
er made in the old home on the farm.
Who ever met with a simon pure buck
wheat cake in a city of this great land ?
What man or woman who first struck up
an acquaintance with a big round cake
in a country household would ever rec
ognize what purports to be a counter
part as served in the fashionable eating
places of the cities? No, it is impossible
for the two to exist in the different
spheres, and as long as time continues
each will be separate and distinct from
the other.
The country buckwheat cake is made
according to the rules and regulations
of the buckwheat community. There,
and there only, can it thrive and flour
ish. The minute it is taken away from
its legitimate surroundings the charms
of its presence, the beauties of it's APP
pearance and the satisfaction produced
by its disappearance leave as if by
magic. Mother may move from the
farm to town and there attempt5to re.
produce the original. but she invariably
fails. She cannot explain the reason, FOL
every ingredient is the same, they are
"set' in the same manner as at home
and nurtured with the same care, han.
died with the old-time dexterity from
crock to griddle and from griddle tx
table under the rays Of the electric
light as when Topped about by the ait
of the ~fickering fame Of the tallow
dip, but the cake looks different, tastes
different and is different. No one has
ever been able to explain why this is
true and perhaps no one eyer shall.
The genuine country buckwheat cake
is manufactured from grain thrashe6
: with the time-honored fail, ''set" in 8
: wide-mouthed crock at early candle
light about the list of October and KEEP
going until the middle of the following
! May, with perhaps once or twice the adj
dition of a little homemade yeast pro
duced from dried ''risin.' just to liver
up the batter a little. All these new
: tangled, "quick-rising cakes in five mi
nutes' kind of substitutes are ranl
~counterfeits. There is only one way tc
make the buckwheat cake and only ONT
atmosphere in which to successfully
! produce it, and, as before stated, that
! is where they grow as naturally as Dc
: the alders along the rail fence-on thu
buckwheat farms of Pennsylvania
, Pittsburgh News.