Goldsboro weekly argus. [volume] (Goldsboro, N.C.) 1885-1909, 1903-07-16

drink at my fathers, that that was
the way to take it. While / am in
favor of the temperance people doing
all the good they can, and shall
throw no obstacle in their way, ex-
pect / shall take little a few days
before the funeral if they will let me
have it. It looks now like the way
they are going that by that time they
will have it so hedged in that we
can't getany. If they do I suppose
I can just do without it. Old men
who came along when did, in those
old times when it was on every
body's side-board, and got accustom-
ed to their toddy, can't reconcile
themselves to the new order of things
that are now about to be lnaugurated.
Well, there is one consolation. There
| are not many more years for me, and
[ have had pretty good time in this
life, so far, and am trusting to the
mercy of God for better life in the
| future.
Dinner was soon announced and
we all obeyed the summons. There
vas an abundance of everything on
the table-barbecue, ham, fried
spring chicken, cabbage, cucumbers,
beets, ice cream and cakes of differ
ent kinds. All was so good I did
not know on which to begin eating
first. I told Mrs. Uzzell that she
still kept up the old Southern style of
living, by having great variety of
different dishes on the table. Either
one of the meats would have been
sufficient, for the ham was very
tempting, and l have never tasted
any meat more delicious than coun-
try cured North Carolina ham. Our
Southern housewives were raised too
extravagant, for a Yankee would
have only had one kind of meat. I
ate the barbecue and the spring
chicken, and as woodman is judged
by his pile of chips, if you had seen
the bones on my plate you would
have thought that / had eaten a
hearty meal. I generally select the
rib pieces of the barbecue, and there
is not much meat on them, so you
may have big pile of bones and not
eat much meat. A rib piece from
young tender pig, not too fat and
large and the skin cooked to a brown
crisp, we'll seasoned with salt and
pepper and vinegar while cooking,
is too good for millionaire to eat,
for they can't appreciate it.
After dinner we were feeling good
and we went down to the fish pond,
a few hundred yards from the house.
On the edge of the pond was a neat
little summer house, with seats in it
| and open on all sides. The air as it
swept over the field of golden grain,
| and laden with the sweet perfume
| of the ripening harvest, was refresh
ing and invigorating and made you
feel as fresh as ''morning roses new
| ly washed in dew.o The fish were
| spawning in the shallow waters of
this sequestered pool, with a green
| slope of velvet turf on its border re-
fecting the ''quivering trees" with
the "yellow leaf sleeping on it's
| BOSOM and fish roaming fearlessly
about its limpid waters, while on
every side are sunny landscapes
which in the summer time, under
the magic touch of the hurbandman,
are transformed into fields of waving
corn and blooming cotton. The bor-
ders of this CLASSY lake were embel-
lished with cedars, willows and rose
bushes in full bloom.
! AS I cast my eyes over those
broad, fertile acres I said to A. T.
Uzze1l and J. M. Wood: "You1
land is worth 800 an acre and you
, both have fine houses and nice wives
: ! and children, and you ought to be
f happy" I never knew them to dc
but one foolish thing, and that was
to go to the Legislature, and wha1
| two men, situated as they are, wan
| to go there for is a mystery to me.
, have tried it myself and / am per
feetly satisfied. They are both gen
, tlemen of fine physical forms, ant
: will weigh about 200 pounds each
t They are stately and dignified il
S their bearing, affable and courteou
Y n their manners and polished an
h agreeable in their conversation. In
d deed there is in them the happ,
$ blending of the romantic ehivalry Q