The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1904-07-13

| $500 "a piNhiCo oOuSc IIlhuC
from the feet, nose and ears of the
hog. What is better for supper than
cold hog head, cold backbone and hot
cracking bread and a glass Of
sweet milk? Don't forget that be-
fore all these meals there was the pure
old apple and honey, which sent the
blood tingling through the veins aud
produced delightful glow. Man has
SO much OF the animal in him that
after filling himself he wants to sleep
like hog. The Sunday dinner was
varied with an old ham, fat turkey
and syllabub and some kind Of pie or
cake. The readers Of my letters will
remember that I have already de-
scribcd the hog killing on the old
plantation, as one Of the most Joyous
occasions of the year. Some people
don't like the head and jowl of the
hog, but they are my favoritcs. Twas
in Texas and fellow was killing a
hog, and asked him if he ate the
head and he said no. l said I wished
had one cooked, as it was among the
best parts of the hog.
We have passed through the winter.
now let us enter the spring season.
In March the turnip-gree is in sea-
SOD, which, with smashed hog jowl
and brown pone of corn bread, and
tomato c0tsup spread over the greens,
is good enough for me. If the bread
is loo hard, soak it few minutes in
the lat liquor. A niced smoked Tom
Thumb is also good to cook with the
green's. A little later, about the first
OF May, when Irish potatoes coma, a
good breakfast is fried ham with
rich brown gravy and potatoes on all
sides of the long dish, and some little
hominy and q we'll beaten biscuit sea.
soned with lard and no baking powder
and cooked brown and split open with
some fresh butter spread over it, and
then place it in the gravy to soften it.
Don't have the ham cooked too done.
so as to become hard like piece of
leather, for II you do the sweetness
and juice are all gone. When snap
beans como, piece of thin side meat
cooked with them makes a good din
ner, and little later ham and cab
bages. Hams were always abundant
on the plantations, for years supply
OF meat was put up for the negroes,
so ham could be cooked every day
for dinner if necessary. But the best
dish Of all is the green corn.feld pea.
In their season, I had rather eat them
than any othor dish I can get. Have
them cooked thoroughly done. with
plenty of sood liquor, with the grease
from the meat swimming on top, with
some raw tomatoes aud few pods of
green pepper cut up with them, and
it is dish better than nectar and am.
brosia, the celestial food of the pagan
gods. l have an acre planted in
April and will have e mess the 4th Of
July. l have another patch planted
in May and some in my field planted
the let OF June, 50 ! can have them
till frost. The last time my father
went to the White Sulphur Springs
before he died, he wrote he would be
home certain day, and he wanted
some peas for his dinner. know Of
no one by tho name OF Wooten who
does not love peas. Eliza said to me
one day: 'Papa, they are common
dish" said: eyes, but they are
mighty good"
Before the war the planters would
form club and they would appoint q
day when they would visit certain
farm and inspect the crop. OF course,
on such occasions, there was an ample
supply of something to eat and to
drink. Each housewife We'd with the
others in preparing the best dinner.
Sometimes the husbands would take
their wives With them, AID when they
did not, they had to make report Of
the dinner, what they had aud how it
was cooked. Did you ever notice how
women desire to know suoh things aud
how everybody was dressed on any
public occasion? These visits to each
other engendered social spirit, created
good feeling among neighbors, and had
q refined influence upon the indivi-
dual man, and cultivated princely
hospitality which was the pride and
glory of the southern planter. They
were rich and independent and had
the leisure to devote to the entertain.
ment Of their guests. It is different
now. There are no such visits, there
is no such hospitality. It is pity