mer, and
persimmons in autumn, when the forest also yielded its muscadines, fox
grapes, hickory nuts, walnuts, chestnuts and chinquapins, and along the
Gulf coast pecans.

The resources for edible game were likewise abundant, with squirrels,
opossums and wild turkeys, and even deer and bears in the woods, rabbits,
doves and quail in the fields, woodcock and snipe in the swamps and
marshes, and ducks and geese on the streams. Still further, the creeks and
rivers yielded fish to be taken with hook, net or trap, as well as terrapin
and turtles, and the coastal waters added shrimp, crabs and oysters. In
most localities it required little time for a household, slave or free, to
lay forest, field or stream under tribute.

The planter's own dietary, while mostly home grown, was elaborate. Beef and
mutton were infrequent because the pastures were poor; Irish potatoes were
used only when new, for they did not keep well in the Southern climate;
and wheaten loaves were seldom seen because hot breads were universally
preferred. The standard meats were chicken in its many guises, ham and
bacon. Wheat flour furnished relays of biscuit and waffles, while corn
yielded lye hominy, grits, muffins, batter cakes, spoon bread, hoe cake
and pone. The gardens provided in season lettuce, cucumbers, radishes and
beets, mustard greens and turnip greens, string beans, snap beans and
butter beans, asparagus and artichokes, Irish potatoes, squashes, onions,
carrots, turnips, okra, cabbages and collards. The fields added green corn
for boiling, roasting, stewing and frying, cowpeas and black-eyed peas,
pumpkins and sweet potatoes, which last were roasted, fried or candied
for variation. The people of the rice coast, furthermore, had a special
fondness for their own pearly staple; and in the sugar district _strop de
batterie_ was deservedly popular. The pickles, preserves and jellies were
in variety and quantity limited only by the almost boundless resources and
industry of the housewife and her kitchen corps. Several meats and breads
and relishes would crowd the table simultaneously, and, unless unexpected
guests swelled the company, less would be eaten during the meal than would
be taken away at the end, never to return. If ever tables had a habit of
groaning it was those of the planters. Frugality, indeed, was reckoned a
vice to be shunned, and somewhat justly so since the vegetables and eggs
were perishable, the bread and meat of little cost, and