The Dawson news. (Dawson, Ga.) 1889-current, 1908-06-10
ION LIVINGSTON MAKES
CORN PONE FOR SENATORS
Gives His Northern Colleagues Their First Taste of Real
B read Georgia Congressman Pays Eloquent Tribute.

! go about the work. However, the
! 'pone' was soon ready, and l invited
several of my friends to partake with
me. Well, it was the most enjoya-
! BILE meal l had ever eaten in Wash
ington.
After the chef had mastered the
art of making corn pone | would fire.
quently invite some of my northern
! friends to take dinner with me, and
my pOnes grew rapidly in popular
favor. Many who had never before
tasted the sweet and palatable bread
declared it the best they had ever
eaten. Up to that time they had on
| ly known the soggy stuff made from
steam ground meal, and the differ
ence between water ground and
steam ground meal is about as great
as that of a Smithfield ham and a
rancid piece of Bacon. Of course one
must know how to cook the pone,
no matter what kind of meal is used.
Why, sir, it should be made a crime
to put sugar in any kind of corn
bread except the old-fashioned egg
bread. The only corn meal fit to eat
is that ground on slow-running
water mill from corn that has been
well cured and the faulty grains TAX
en- out.
Corn is the homespun king, and
there is not a cereal deserving more
from the American people. The food
made from corn meal is the best and
healthiest bread for people to eat
nutritious, easy of digestion and pal
atable. know there are lew south
ern families, outside of the southern
states, who habitually use corn meal,
and yet no one who has ever seen
and tasted the many delicious dishes
that can be made of corn meal will
ever sheer at it. 1t has the right
of way of all breadstuffs. The ia
nous corn pone and hoe cake of the
south will never be put on the top
shelf for any other breads by the
people who know and appreciate
them; they will hold first place as
long as time lasts and Indian corn
is grown.
"Demeter, crowned with golden
ears of corn, was the great goddess
of the Greeks, whom they celebrated
in awful mysteries as the giver of
law and virtue. Even Peru had it's
legends of similar imports, and the
christians of our day yet hope for
the time when swords will be broken
into ploughshares.
Good corn bread is a civilizer.
1t makes the working body and the
thinking mind; it fills the soul with
proud energy; it not only maintains,
but makes men; it does not cause
the loss of teeth, debility and insani-
ty; it satisfies the cravings, and
pleases the whole inner man; it gives
our laborers superiority over the
slower son of Erin, whose chief ar
ticle of food is the potato.
"The corn pone and hoe cake is a
brain producer and strength giver;
but it is necessary to thoroughly cook
the meal TO produce these results.
The crust should be brown and crisp,
and the inner soft and white There
is nothing better if you have nice,
fresh butter to eat with it. There are
any number of delicious dishes which
can be made from corn meal, but
when you begin to mix sugar and
other sweets with it you spoil the
natural sweetness. To sweeten good
underground meal is like young
and pretty girl spelling her rosy
cheeks with paint and powder-the
natural sweetness is married
II am now and always friend
to Indian corn-the sweetest and
best breadstuff ever PRODUCED I
take off my hat to the dear old grist
mills of the south"