“Fried chicken; roast pig; wild and tame turkeys, ducks and geese; venison just killed; squirrels, rabbits, pheasants, partridges, prairie chickens; homemade bacon and ham; hot biscuits, hot batter-cakes, hot buckwheat cakes, hot “wheatbread,” hot rolls, hot corn pone; fresh corn boiled on the ear, succotash, butter-beans, string beans, tomatoes, peas, Irish potatoes, sweet potatoes; buttermilk, sweet milk, “clabber”; watermelons, musk melons, cantaloupes — all fresh from the garden — apple pie, peach pie, pumpkin pie, apple dumplings, peach cobbler — I can’t remember the rest. The way that certain things were cooked was perhaps the main splendor — particularly a certain few of the dishes. For instance, the corn bread, the hot biscuits and wheatbread and the fried chicken. These things have never been properly cooked in the North — in fact, no one there is able to learn the art, so far as my experience goes. The North thinks it knows how to make corn bread, but this is gross superstition. Perhaps no bread in the world is quite as good as Southern corn bread, and perhaps no bread in the world is quite so bad as the Northern imitation of it.”