Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-03-26

factories about Virginia and the Caro-
linas. Ever since my marriage l have
nership. and I have found tobacco grow
ing a most delightful vocation.
THE house on this farm has recently
been remodeled. We purchased the
property some years ago. and it had al
for the great English statesman, and
Eldon it remains, though I often wished
we had changed it for something more
descriptive or identified with the glorious
history of the section. We have added
two wings to our home and built a porch
which is the most cherished possession we
boast. 1t Is 100 feet long and IA feet
wide and the joy of it during the sum-
mer days cannot be told in cold type.
Our library is another beloved part of
our home. 1t is a great colonial room
opening out on this porch and always cool
and inviting in summer and just as cOzy
in the winter The walls are lined with
books, for my husband has been book
lover ever since he learned his alphabet,
and collector since his boyhood. The
only thing which reconcileS me to the
turmoil of political life is the knowledge
life he would be bookworm, and that
would be worse.
AZ find the most repaying joy in farm
life and every detail appeals to me not
OHIy III the lOiIdSc WHICH, IluSI pay
at the shrine of My Lady Nicotine
which is the staple of our farm. but in
the details of the barnyard. Even the
pigs claim my care. ! delight in visiting
them and in watching their progress. and
most of ell do 1 concern myself in the
practical side of raising pigs: the curing
of hams. Now I claim for Virginia that
we cure the finest hams in the world
saving none, German, Irish or Slav We
cure hams at Eldon, and when you get
some of that kind of dainty you are
eating. indeed. Curing ham is an art
as Is the cooking of a ham. Families
have been divided on this theme. and sis
ter has contended with sister and bro
theirs have become enemies. 1t is one of
the rivalrieS between our states. and |
nave heard with deep Indignation the
claims put forth by the Carolinas Ken
lucky. Missouri and even the metropolis
of the pig. Cincinnati But Virginia is
the only place where hams are properly
cured and properly cooked. 1t takes "a
big negro nanny with a round shiny
face to cook a ham. and the secret she
can never impart. 1t is a sort of magic.
But as far the formula can be re-
duced to words. after the ham is properly
cured. and even before that, after the
pig has been properly raised. kept away
from communicating influences and pie
beian company and artiSticaly slain and
dressed and then cured in the old-fash-
Toned smokehouse with good hickory
wood fires. the nanny soaks the ham
over night in good pure spring water.
Water from spigot does not answer.
and here is another reason which bars
out city folks.
Then ham must be simmered e-half
hour for every pound. it must never boil
hard or il is ruined When it has boiled
enough and only nanny can tell that.
II is set to cool in its own liquor. Then
IL is skinned when it is quite cold, pep
pered and ornamented with cloves as the
taste goes and then baked. 1t is quite the
fad now to have ham baked in cham
payne or claret or plain cider, and all
can say for. this treatment Is that it will
not spoil well cooked ham. But just
baking it in a little vinegar and brown
sugar Is good enough for king and is
the way the Virginians cook these ex-
cellent home-prepared hams. Then after
all this, carving is something to be
looked to. Great thick chunks of the
best cured and cooked ham are not tasty.
So ii is easily perceived that ham is a
liberal education in Virginia, and to APP
preciate all the points connected with il
means to be trained to ii from early In
fancy.
'I spend, much of my time in the sum.