The National tribune., 1908-01-23
PENNSYLVANIA sCRAPPLE.

All peoples and countries seem te
have their own peculiarities of food
the enjoyment of which is one of the
prime pleasures of life. The roast beel
and plum pudding of Old England have
a Joy in their mention that seems part
of the loyalty which every Briton owes
to his country. The Germans and
Dutch are famous for their sourkraut
beer and various kinds of sausage, the
Italians for their macaroni, the Span
iards for their ollapodrida, and Robert
Burns has sung in sweetest tones the
praises of the Scotch dish, haggis, and
pictures the Scotch soldier ''on haggis
fed, whose stalwart tread shakes the
earth" over which he marches.
The older States in this country have
all their favorite dishes, the merits of
which have been described and sung
by their writers. New England has
her unequaled pies and samp, with Ver-
mont her maple sirup and buckwheat
cakes. New York has her exceedingly
pa1atable sausages and apple butter.
which are delight to the soul; Mary
land has terrapin; Virginia her justly
celebrated corn pone, beaten biscuit
and chicken fixings; Louisiana her
gumbo fillet; but who ever heard of
Pennsylvania scrapple? In spite of this
lack of celebrity in story and poem,
the Pennsylvaniars seem far more at
tached to it than any of the rest are
10 ha r-ia sns-
much livery Pennsylvania eye has
a brighter gleam when you speak of
scrapple, and he seems to rejoice that
you even know the word. Yet what is
1t? The matter is brought to public
attention by the advertisements in the
magazines of a man who offers to send
scrapple to any part of the country
east of Denver for 81 for a trial order.
So dear to the memory of every Penn
Eylvanian is this toothseme dish that
the man has built up an immense busi-
ness, and his books on scrapple and
Advertisements are gustatory poems.
All that the world outside of Penn
sylvania knows about it leaks out ac-
cidentally from his advertisements. in
which he asserts that his product is
"made of the choicest meat and the
purest Indian meal and buckwheat
flour" He says truly that seven
eighths of the inhabitants of the United
States never tasted scrappIe, in spite of
his earnest endeavors to extend his
business. Yet those who have once
tasted Il never forget it, and "high and
low, rich and poor, all consider scrap
pie an Indispensable adjunct to the
daily menu"
He entities his hook "A Message of
Chester County Cheer" and The price
list offers it at 90 cents a pound. He
gives lists of customers all over the
world, officers in the Army in Cuba and
the Philippines and residents in every
considerable town and city in the coun-
Try. All his testimonials are TO the eff
fect that the writers contracted the
scrapple habit in their youth, and have
never been able to break themselves
of it, nor. indeed. have tried to do so.
No matter where they have Travelled
and what foods have been set before
them- their minds turn as inyoluntarily
ana as strongly to the strictly Penn
sylvania food of their childhood as
Samuel Woodworth's did to
1.-The old oaken bucket.
The iron-bound bucket.
The moss-covered bucket
Which hung in the we'll"
All the same. as the advertiser SAYS.
seven out of eight of us are absolutely
of this wonderful deIicatessen
as the Germans would call it. and
would like to have some one give us
full information as to it.