IGGS, 250 Madison St., Brooklyn, N. Y.

* * * * *

"Ten-Cent Meals"

42 Meals with receipts and directions for preparing each. 48 pp. 10c.

Am. School of Home Economics, 503 W. 69th St., Chicago

The Silver Lining

It's Only Old Pot Liquor, After All

Respectfully dedicated to the eminent scientist, Dr. H. Barringer Cox

Southerners have been rather amused to read lately that the favorite
dish of the children and the colored people, "Pot Liquor," that is the
liquid in which turnip greens, beans, etc., with bacon, have been
boiled, has now been pronounced a most valuable food by scientists. "Pot
Liquor" is usually eaten with "corn pone," that is, plain corn bread.

I feel advanced and erudite,
Because I recently did read
Where skilful scientist did write
A column full of learned "feed."

Oh, it was all about such things
As "vitamines" and kindred terms;
I read and read how some food brings
Eviction to the naughty germs.

I read of how we all should eat
The "essence" strong of turnip greens,
And oh, he showed in language meet
For science that he did "know beans."

My head did almost ache with weight
Of all the learning I obtained;
And when I read, through language great,
I marvelled at the knowledge gained.

Black "Mammy" would have never known
A germ. Alas! that she has died
Before her nurslings' feast, "corn pone"
In juice of greens was glorified.

Please, Mr, Scientist, so wise,
Since you "pot liquor" do so raise
To nth degree, nutrition size,
Send us another screed to praise

In learned phrase, "pot liquor's" true
And constant partner, good "'corn pone";
Oh, we "down South" do beg of you
Leave not our childhood's friend alone;

But drop in scientific stew--
Of course in language hard to read--
A "corn pone hunk"--we promise you
A noble, satisfying "feed."

Then honorable mention take
Our "side meat," then such generous share,
Such unction and such healing make
As "inner consciousness" should bear.

In earlier days we only knew
"Pot Liquor" and we did not bow
To "vitamines," Alas! 'tis true,
Bac