Читать книгу Memory's Storehouse Unlocked, True Stories. Pioneer Days In Wetmore and Northeast Kansas онлайн

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The mill that made our sorghum molasses—nearly every farmer grew a patch of cane for making molasses to go with corn-bread, the staple diet—one mile off from Powhattan, was owned by Charley Smith, the same Charley Smith who had in earlier days, been keeper of a station (his home ) on the old John Brown “underground railroad,” where runaway Negro slaves, being transported to Canada, were in hiding through the day. I know it was the Charley Smith place, for Ben Summers, our hired man, said it still smelled of “niggers.” But of course it didn’t. That was Ben ’ s way of opening a sizeable tale about Mr. Brown and his underground railroad.

And I wouldn’t know how far it was to the mill that ground our corn-meal, but I do know there was one—for we had no bread other than cornbread for months on end. Only on rare occasions would we have “lightbread”—made of wheat flower, of course. The cornbread my mother usually made was not the cornpone customary in the South. Cracklin ’ bread and seasoned cornbread was much better—that is, for most palates. I wish I could have some of it now. But there was one traveling salesman, Hugh Graham, who preferred the cornpone. He would wire the hotel here of his expected arrival, which meant that for breakfast, dinner, or supper, he wanted cornpone. I think the cornpone was made of cornmeal, salt, and water.