“The Way I Heard It”: An Oral History of Calhoun County, Mississippi

The Introduction to this document contains this recollection from Dewitt Spencer:

The way the idea originated, as I remember it–this was over two years ago-we had, during National Library Week-this was in 1973-I was on the Board for Dixie Regional Library-and Calhoun City Library had open house as part of its activities for the week and had some older people come in and tell about the early days of Calhoun County on tape. All of them were white, of course.

 I thought this was a great idea, but why not tell it for the whole county and for all the people? At that particular time I was writing a project for E.S.A.A., for the schools, and I just included this as one of the activities. It really didn’t fit into the project, in that it wasn’t strictly academic, and they like everything to be instructional, but we put it in, talked to John Burt about it, and he thought it would be a pretty good idea, and we put it in. The committee in Atlanta liked it, and it passed.

 Now after the project was written and approved by Atlanta, I was telling Dr. David Sansing about it, and he invited me up to Ole Miss to a meeting that he was having to tell a little bit about it in the meeting, which I did. Byrle Kynard, Dr. Kynard was in attendance at the meeting, and that’s the way we got up with Ken. He recommended Ken. We interviewed Ken. At first I had thought to emphasize black history, in that I didn’t think that much had been done. Ken didn’t think it should be just black history, but all of it, which I think was a good idea. It turned out well. That’s pretty much the way we got into it.

So very much more needs to be said about The Way I Heard It, including more about the principals involved, Dewitt, Ken Nail, John Burt, David Sansing, and Byrtle Kynard, the ESAA project, not to mention the time and effort it took to create this manuscript, but that will come in the fullness of time.

Drunk Bundt

There walk among us those in which the spirit of rebellion is fierce and pervasive, scofflaws whose sense of outrage at any form of constraint extends even unto the kitchen-tested recipes printed on a box of cake flour box.

Honestly, the nerve of some people.

The following variant reflects the decadence and degradation–not to mention the unmitigated arrogance–of such an approach to existence. Here wholesome milk is replaced by debased beer, which the originator assures us gives a “lighter, somewhat more robust and yeastier” taste to the cake.

Yes, well, no doubt.

Mix one 15-ounce box yellow cake mix with 1/3 cup vegetable oil, 3 large eggs and one 12-ounce can lager like Budweiser or (God help you) PBR. Bake in bundt. Note this corruption extends even unto the icing, composed of 1 1/2 cups confectioners’ sugar mixed with enough of the same beer to make a glaze.

4/20 Fudge

This Alice B. Toklas Cookbook recipe was omitted in the first American publication (1954) but was included in the second (1960). Here’s Alice’s recipe from the 1984 edition:

Haschich Fudge (which anyone could whip up on a rainy day)

This is the food of Paradise—of Baudelaire’s Artificial Paradises; it might provide entertaining refreshment for a Ladies’ bridge Club or a chapter meeting of the DAR. In Morocco it is thought to be good for warding off the common cold in damp winter weather and is, indeed, more effective if taken with large quantities of hot mint tea. Euphoria and brilliant storms of laughter; ecstatic reveries and extensions of one’s personality on several simultaneous planes are to be complacently expected. Almost anything Saint Theresa did, you can do better if you can bear to be ravished by un évanouissement revelle’.

Take 1 teaspoon black peppercorns, 1 whole nutmeg, 4 average sticks of cinnamon, 1 teaspoon coriander. These should all be pulverized in a mortar. About a handful each of stoned dates, dried figs, shelled almonds and peanuts; chop these and mix them together. A bunch of cannabis sativa can be pulverized. This along with the spices should be dusted over the mixed fruit and nuts, kneaded together. About a cup of sugar dissolved in a big pat of butter. Rolled into a cake and cut into pieces or made into balls about the size of a walnut, it should be eaten with care. Two pieces are quite sufficient.

Obtaining the cannabis may present certain difficulties, but the variety known as cannabis sativa grows as a common weed, often unrecognized, everywhere in Europe, Asia and parts of Africa; besides being cultivated as a crop for the manufacture of rope. In the Americas, while often discouraged, its cousin, called cannabis indica, has been observed even in city window boxes. It should be picked and dried as soon as it has gone to seed and while the plant is still green.

Sardine Salad

Take Port Clydes in oil, drain, drizzle with lemon juice and salt, and put them in the refrigerator to chill. Serve with gherkins, celery, onions, and boiled/pickled eggs. Dill toast is wonderful, but rye Melba will suffice, and saltines will do any time at all.

 

Drama Peas

As a librarian in Tupelo, a colleague and I were in charge of taking books to those who couldn’t come to us. Every Wednesday we’d load up our trusty little station wagon and drive around the city dropping off new checkouts and picking up returns.

Our main destinations were nursing homes, and they were all, without exception, far from the dismal environments some people might imagine. As a matter of fact, those under care were often robust enough to elbow a neighbor out of the way to get the best Cartlands, Christies, or L’Amours, and if we didn’t have enough copies of the latest John Grisham potboiler, they’d fight over them.

We once had to disarm a dame wielding a plastic knife. During one of these feeding frenzies, a blue stocking with pink hair sniffed and said to me, “They shouldn’t have been taught how to read.”

My partner Beverly, a seasoned veteran, rarely instructed me on nuances, so the assignment was full of pleasant surprises and lessons. We often picked up returns at the nurses’ stations, which are always a nexus of activity. I remember once early on reaching a station just as a produce man was dropping off three bushels peas in the pod.

Being a fugitive kitchen grunt myself, I expected some surly person to appear, haul them in the back, and begin the tedium of shelling them, so I was astounded when at least a dozen ladies came out of the TV room, ripped a pea sack open in seconds, filled up their colanders, and retreated—just yakkin’ up a storm the whole time—back into the TV room.

I was trying to take it all in while Bev started packing up the returned books. Finally I tapped her on the shoulder and asked, “Bev, are they in there shelling peas?”

She looked over at the TV room door and said, “Oh, yes. They love watching soap operas and shelling peas.”

Sure enough, a squadron of ladies had settled into their seats with peas and bowls in their laps and paper sacks on the floor at their sides. They didn’t even look at the peas as they shelled them; their eyes were glued to the drama unfolding before them. The nurse on duty told me that the shelled peas were collected before dinner (I had a vision of some old lady trying to stash HER colander of peas in a bottom drawer), bagged and kept in the refrigerator until cooked or offered to visitors, but “sometimes there’s so much in there, we just end up taking some home to keep them from being wasted.”

Bill Neale suspected that the Lord invented porches and television to make pea-shelling easier. My mother Barbara, as a young bride, was out on her porch one afternoon sweeping when she saw her husband’s Aunt Bess walking down the road with a sack and crying her eyes out, going to her sister Ethel’s, who was Barbara’s mother-in-law. Not being one to impose (at that point), mother assumed the worst and started cooking. After about an hour, with two casseroles and a cake in the oven, she called up Daddy and said, “Jess, your Aunt Bess just went over to Ethel’s just bawling her eyes out. I think Uncle Ed’s finally died.”

So Daddy ran up to Ethel’s house, assessed the situation, came out sweating and said: “Barbara, Ed didn’t die, Bess is just all wrung out over some soap character dying—her and Momma both.” Then Daddy handed her a bag of shelled peas.

“Here,” he said. “I told them to come over for dinner tonight. You need to start watching ‘Days of Our Lives.’”

Desegregation at Millsaps College

Dr. Benjamin Graves inherited the wind when he became the seventh president of Millsaps College in 1965.

Graves, a native of Jones County, graduated from the University of Mississippi in 1942. He received a master’s degree in business administration from Harvard and a PhD. from LSU. He was an associate professor at the University of Virginia, and taught at LSU before coming to Millsaps.

He vacillated over the Board’s offer of the presidency; he was well aware that his predecessor, Homer Ellis Finger Jr., had been subjected to criticism from hard-line segregationists for his moderate views. But once decided, Graves took the helm firmly in hand.

Graves arrived at the College in February. At a meeting of the Millsaps College Board of Trustees that month, it was unanimously decided by the governing body to consider all qualified applicants for enrollment at the College. This news made headlines: Millsaps had become the first institution of higher learning in the Mississippi to voluntarily lower its racial barriers.

According to the statement issued by the Board of Trustees, the College stood to lose approximately $200,000 if it did not comply with the Civil Rights Act. The statementstressed that there would be no relaxation of scholastic qualifications, and said that the college would oppose the efforts of any extremist persons or groups “to use the campus, its facilities, its faculty or its students as vehicles for activities unrelated or detrimental to the educational purpose of the College.”

Though the Board had made its position clear, it was up to Graves to convince supporters and alumni of the College that this transition was implemented to move Millsaps forward as a superior institution of higher learning. Immediately after the Board’s announcement, he mailed the Board’s statement and a personal letter to the alumni:

“Unless we can continue to receive your support as alumni, the support of the Methodist Church and our other friends, this institution could sink into oblivion. On the other hand, if we make a successful adjustment, which we believe is going to be relatively easy, we can make this college one of the finest liberal arts institutions in the United States.”

Although some faculty and Board members felt that the loss of federal funds was the motivating factor in the Board’s decision, the Millsaps Associates, countless alumni, and both conferences of the Methodist Church in Mississippi gave Millsaps their support.

Millsaps enrolled its first black student on June 8, 1965.

R. Crumb’s Five Joint Soup

1⁄4 cup mung peas
1⁄4 cup azuki peas
1⁄4 cup lentils and/or split peas Cranberry beans – enough to
cover bottom of kettle
1⁄2 bunch celery
1 lb. carrots
4 large yellow onions.
1 bunch bok choy
1⁄2 cup chard
1 medium potato
Any vegetable to taste – solid ones first, leafy ones last
1 tomato
4 lb. sliced mushrooms
2 cubes of beef or chicken bouillon
1-2 cups red wine (any cheap, dry red goofy)
Grated Parmesan cheese

Use a large kettle (can be picked up for about a quarter at most thrift shops) of 1 gallon or more capacity. Put enough water in the kettle to reach 2-3 inches up the sides. Pour in cranberry beans and other beans and peas, I sliced onion, and 3 stalks chopped celery, including leafy part.
Season with liberal/radical amounts of salt, black pepper, celery salt, thyme, oregano.
Season conservatively with bay leaves, allspice.
Season fascistically with cayenne or curry powder.
Season piggishly with chili powder.

1. Let this first part cook for 45 minutes to 1 hour. As it comes to boil, stir occasionally.
2. Now during the first hour of cooking, get away from the stove, sit down, roll one, have some tea, look out the window-relax.
3. After one hour begin adding vegetables-hard ones first-celery, carrots, potato, etc.
4. Put in leafy vegetables after the second hour.
5. Add mushrooms and tomato in the last 20 minutes, wine in the last 5 minutes. Sprinkle with Parmesan cheese before serving.

Tomato Gravy

Usually served over biscuits, rice, or grits, Bill Neale among others recommends it with fried chicken. I serve it with pork chops. Good summer tomatoes singed, peeled, and drained are best, but home-canned tomatoes run a (very) close second. Bacon drippings are traditional. Neale’s recipe uses chicken stock or water, while Robert St. John’s calls for stock and milk. If using canned tomatoes, always add a little juice.

2 cups chopped tomatoes
3 tablespoons drippings or oil
2 tablespoons flour
1 1/4 cups water or stock
1 teaspoon sugar
1 teaspoon salt
1 teaspoon pepper

Add salt, pepper, and sugar to chopped tomatoes, and mix well. Heat bacon drippings in a skillet, add flour to make a lightly browned roux. Add tomatoes, water/broth, reduce heat, and thicken.

Charlotte Capers: “The House”

In addition to their numerous charitable endeavors, the Junior League of Jackson has issued two quite remarkable publications. The first, in 1978, was their landmark Southern Sideboards, a truly luminous work that has since gone through fifteen printings, five of those Southern Living Hall of Fame editions. The recipes in Southern Sideboards altogether comprise nothing less than an exhaustive tutorial for home cooks in the Deep South, and if that weren’t enough also includes a heart-felt introduction by Wyatt Cooper.

Their second, more important work, is Jackson Landmarks (1982) dedicated to the Manship House, one of Jackson’s most beloved architectural treasures. Jackson Landmarks is important not only for the wealth of detail and historical data, but also because Jackson’s urban landscape has changed significantly in the 35 years since its publication, and an estimated 25-30% of these structures are gone.

Jackson Landmarks also includes this essay by Charlotte Capers. Miss Capers was director of the Mississippi Department of Archives & History from 1955-1969, and during that time saved the Old Capitol from destruction and saw to its renovation and establishment as the state historical museum. Miss Capers also oversaw the restoration of the Governor’s Mansion. In addition, Capers was a “world-class raconteur”, a writer (The Capers Papers as well as hundreds of magazine articles and book reviews) a wit and a close friend and companion of Eudora Welty. Charlotte Capers is a significant figure in Mississippi history and deserves a work of equal if not greater thoroughness than the one recently afforded Fannye Cook.

The House

My first opportunity to participate in this book was an invitation to write a brief and breezy history of Jackson.” Well, Jackson goes back to the 1820s and I don’t, so I declined. When I was reminded that I do go back to the 1920s, and what’s a hundred years more or less, I agreed to write a few recollections of my old home at 705 North State Street, as I remember it and as for me it was the heart of Jackson when I was very young.

When I first saw the house it was white, and I was five years old. Therefore, it remains in my memory as white, and only recently I learned that it was not white to begin with, but a darker hue much favored by home owners of the 1890s, when it was built. Perhaps it was buff or brown or gray. It doesn’t matter, except to point out that things are not always what they seem. The house was built by Mr. and Mrs. A. D. Gunning on the corner of North State and George streets. The Cunnings had a large family and must have been much given to hospitality, as the house was plainly built for entertaining. A large reception hall opened into a graceful living room on one side, and a dining room with striking midnight blue wallpaper and painted white paneling on the other. A mirror was built into the ornately carved hall mantelpiece; a central staircase which divided and curved upward from the landing was the architectural focus of the hall. Shining oak floors invited dancing, and of more concern to my mother, suggested more rugs than we had and required a good deal of waxing and polishing.

After the Cunnings, the house was owned by Mr. and Mrs. Arthur C. Crowder. Mr. Crowder was at one time mayor of Jackson; Mrs. Crowder was the former Mattie Robinson Saunders, whose family home was a block away on the corner of North State and Boyd streets. When the Crowders moved to Birmingham, the house was purchased by St. Andrew’s Church as a rectory for my father and his family. Subsequent owners were the Lamon Goings, who had a Studio of the Dance therein, and Mr. and Mrs. Harry Jacobs, who adapted the house for use as a retail outlet for their business, Greenbrook Flowers. The original architecture is essentially unchanged.

As I see the house now, it is big. As I looked at it with five-year-old eyes, it was tremendous. Adorned with every detail and conceit available to admirers of the Victorian style, it had towers, minarets, gables, a scary basement, a cobwebbed attic, cushioned window seats, and wonder of wonders, swinging doors for the dogs. Scaled to fit the family canines, these doors opened at the touch of a muzzle. When I tried to describe them to a contractor for my own house, he was confounded. My dogs have to bark to get in. So everything isn’t more convenient now than it used to be. Ask the dogs. Anyway, when I was a child I saw the house as a fairy-tale castle, and untroubled by the economic realities of maintaining such an establishment, I thought it was a perfect home.

This depends upon your point of view, of course, and I remember Our struggle to keep the house warm in the winter. Beautified by countless windows and French doors, 705 North State was a veritable cave of the winds. The windows called for draperies which we could not afford, so my mother settled for glass curtains. My childhood memories seem to return filtered through yards and yards of filmy material, which let in the light as well as the breezes. Another problem was the coal furnace. Coal was expensive, plus the fact that my father had to stoke the furnace and bring coal to the fireplaces throughout the house. My father solved this problem by rising above aesthetics and installing a pot-bellied stove squarely in the middle of the elegant reception hall. This at least indicates that he put first things first, like not freezing to death. The feature of the house which I remember with most affection, next to the dog doors, was my bathtub. It was splendid, something like a gondola, mounted on iron paws with a stalwart wooden rim. Into its watery vastness could submerge the vicissitudes of childhood, and dream great dreams as they soaked away. When I left that bathtub, and moved to a shorter and stubbier one, my dreams grew shorter and stubbier.

It seems to me that 705 North State Street was a fine place for growing up in Jackson and learning the lay of the land. Around the corner and less than five minutes by skate, foot, or bicycle, was Davis School. The New Capitol was only a few blocks away, and young skaters did not hesitate to skate through the tiled basement floor and admire the Egyptian mummy who was the star of the building. A streetcar track ran in front of the house. When we were very young, we would put two straight pins on the track, spit on them, and wait for the streetcar. As it rumbled past it fused the pins into a charming design of crossed swords. If you wished to travel, the streetcar could deliver you north, south, or west. East was the Pearl River, and the suburbs in that area were not yet developed. As St. Andrew’s was the only Episcopal church in Jackson for a long time, my father’s congregation was scattered all over town and from Clinton on the west to Madison on the north. Sometimes Father would let me ride with him in the family Essex when he went calling, and we covered a lot of territory. The Fairgrounds were within walking distance, as were the downtown picture shows. Beulah, my nurse, took me to the Fair every year on the five dollars my grandmother sent us. This included lunch. When we got home, Beulah became our cook. I should note that Beulah was not my nurse because I was sick, but because I was a child, and nurses were what children had in the 1920s. Nurses were for taking care of children, cooks were for cooking, and so far as I knew, maids had bit parts, like “Your carriage awaits, madam,” in the occasional stage plays which came to the Century Theater.

An interesting thing, at least to me, is the fact that I can remember the telephone numbers of the neighborhood children, I have always had a block in my head about numbers, and now I have trouble remembering my own telephone number. At any rate, to suggest the size Of Jackson in the 1920s, I could get Mary Woodliff at 2628; Winifred Green at 1210; Ann Sullens at 560; and Maude McLean at 247. As Maude’s father was a doctor, we thought we would help his practice, which did not need any help, by making up a jingle for him. It went like this: “If you think you’re going to heaven, call two-four-seven.” I believe you call the Fire Department nowadays, whatever your destination.

The Depression was an exciting time at 705 North State. There were a good many home weddings, as it was more economical to get married in the Rectory than in the home of the bride. Sometimes a drop-in bride and groom, having proven that they were of age and met other canonical requirements long since forgotten, got married in the living room, and if any of my friends were there Father might ask us to be witnesses. This custom ended when Winifred Green and I stood up with a lisping groom, and got the giggles every time he repeated his vows. Mother was good about entertaining, and we had a lot of company. I always had a Hallowe’en party and a birthday party, and during the Depression some of our company often included tramps. Tramps are now known as vagrants or street people, but they amount to the same thing. Our tramps knew the best places for a handout, and occasionally one would make a great impression on my father, who would invite him to spend a few days with us One of our favorites called himself Jiggs, and more than repaid us for our hospitality by his tales of travel and adventure. Jiggs left us wearing my father’s clerical vest, and some months later appeared in a news magazine, photographed in ecclesiastical garb while attending a Tramps’ Convention in Washington. It is interesting to observe that in spite of the real economic hardship of the Depression, I don’t remember it as a bad time. It was in the 1920s that we learned to dance, and perfected our skills later during the Depression at dances in our homes, including the Rectory, to the Dixieland jazz of Joe White and his combo, fifteen to twenty-five dollars for four hours, depending on the number of instruments.

This isn’t much of a “brief and breezy history of Jackson,” but it may recall a certain time in a certain place, both gone forever. North State Street has just about given up the ghost, the town has grown into a city, the city has spread into the suburbs, and sometimes I can’t remember my street address. •sour crowd” had a good time, there was room in our house for friends and my grandparents and my brother and his wife, and even for transients who could tell a tall tale.

Much of what was once “old Jackson” was swept away by commercial development after World War Il, but as this is written, 705 North State Street still stands! (And still does. jly)