Faulkner’s Marble Faun

According to Fred Smith, appraiser for Mississippi State University’s archives and former proprietor of Choctaw Books in Jackson, “When it comes to the ‘Holy Grail’ of Mississippi book collecting, Faulkner’s The Marble Faun is it.”

“For one thing, he’s the most important literary figure this state has ever produced, and this book of poems is his first work,” Smith explained. “Faulkner thought he wanted to be a poet, and Phil Stone had it printed or helped him to get it printed. Stone bought many of the unsold copies and stored them in the attic at his home in Oxford, but they were destroyed when the house burned. I’ve only had one copy in my 31 years in business, and it wasn’t in good shape; the spine was really fragile, and the binding had come off. Whatever the print run was, and I’m sure it wasn’t big, a lot of the original copies didn’t survive.”

“Signed copies are worth tens of thousands of dollars,” Smith said. “The absolute best copy came up for sale at Christie’s, a copy he had inscribed to his mother and father. Ole Miss has a couple of copies, and someone donated one to Mississippi College a few years ago. But that book is one thing that I’ve kept searching for all these years. I did buy one from a lady in Oxford some twenty years ago, but because of its poor condition it wasn’t worth a lot then. I think I sold it for $750, but if I had one to resell now, it would bring ten times that much, probably up to ten thousand, because there just aren’t any around.”

The Christie’s first edition of Faulkner’s The Marble Faun (Four Seas Press: Boston, 1924) sold for $95,600 in October, 2002. In the lot description, Christie’s adds:

“Four Seas agreed to issue Faulkner’s collection of poems in 1923, provided he pay for the manufacturing costs (their standard arrangement). They offered him a royalty arrangement, but Faulkner declined to proceed, at the time not having enough money to carry the costs. Within six months, though, he’d received the encouragement and financial support of Phil Stone and the twenty-seven year old Faulkner contracted for the printing of 500 copies of The Marble Faun. The book sold poorly and quickly was remaindered. No records survive detailing the number of copies Four Seas actually sold prior to disposing the stock on the remainder market, but an early estimate suggested 100 copies. William Boozer, in William Faulkner’s First Book: The Marble Faun (Memphis, 1975), specifically located 56 copies. Boozer considered the existence of other floating copies for a total of near 70, and has since found more, but his total is still short of the 100 copies initially assumed.”

The Floridian Pepper Caper

Bars—for those of us who frequent them—provide insights of the most profound sort into the human condition. This I firmly believe is because bars combine by their very nature the easy-going, ruminative atmosphere of an agora with the somewhat less philosophical and contemplative aspects of a boisterous opium den, making them the perfect stages for a meeting of minds between people who have hitherto never set eyes on one another.

So it was that in a bar in St. Augustine, Florida, the waitress, after serving my fourth beer along with a pound of boiled shrimp asked, “Would you like to try our datil pepper sauce with these?” Intrigued as a Southerner, more specifically as a Mississippian and a pepper-head to boot, I replied in the affirmative and was served a fluted ramekin containing a creamy sauce flecked with black pepper. “It’s got a bite!” she warned.

And indeed it did, but not at all what I—a seasoned if not to say jaded veteran of salsa skirmishes—would consider fierce or fiery, but I had to ask, “What the hell is a datil pepper?” Of course, bless her heart, she was a newcomer from Missouri, so she marched off to the kitchen and came back with the chef, who was a proud native of St. John County, and a descendant of those St. Augustineans who came from Minorca as indentured workers in the late 1700s.

“The datil pepper,” he explained after hoisting himself–nimbly, I must add–on a stool beside me and ordering an O’Doul’s, “is a very hot pepper, a type of Capsicum—you say you know peppers, so you’ll recognize Capsicum (I nodded)—chinense–this he emphasized by holding up an index finger–that came to Spain, then to Minorca, from Cuba. My people brought them with us. What we have done here with our sauce is to combine the fiery datil—which is similar in taste and appearance to the habanero—with mayonnaise, which as everyone knows was invented in Minorca in ancient times and is named for the capitol city, Maó-Mahón. Do you like it?”

Of course I told him I liked it, though to be quite honest putting a spicy mayonnaise on shrimp ran somewhat contrary to my tastes, which tend to a pungent, horseradish-and-lemon juice infused tomato condiment. When I asked where I could get seeds, he stated emphatically that he could get some seeds for me at the end of the season, or I could contact the St. John County extension office. I gave him my address with many thanks.

So I finished my shrimp, ordered another beer and was sitting there in what some might term the glow of culinary discovery when this seedy-looking little skinny guy in a Dolphins jersey sidles over and says, “You’re not believing that crap are you?”

“Why not?” I said, my reverie reduced to embers.

“Oh, hell, that pepper’s just something one of them crackers found growing in a pile of horseshit behind the city hall, and they decided to make a big hoo-hoo about it,” he said. “They just tell you tourists that bull turkey so you’ll buy a bottle and take it home and brag about it.”

After all that, I had to ask him where he was from. “Key West,” he said smiling. “Where we grow those yellow limes.” I just grinned and bought him a beer.

On Copycat Recipes

Within living memory was a time when commercial products and establishments went a long way to convince consumers that their products were “Just like!” if not “Better than!” homemade. This marketing was still going on when I was a kid in the Sixties, even though most Baby Boomers were a generation removed from true home cooking with fresh (unprocessed) dairy, meats, and produce. Beautiful, honest homemade resurged  and thrived because of what I call the “Whole Earth” attitude—God bless Stewart Brand and all who sail in him—but there’s a related counter-movement in those who seek to replicate popular corporate dishes for their home table.

It’s only logical that successful recipes are closely-guarded secrets. As a child, I knew a woman who claimed to know the Sanders’ Original Recipe of “11 herbs and spices”, one of the most famous trade secrets in the industry, by virtue of the fact that she had worked in a franchise outlet in Grenada, Mississippi for three months while her husband was in the Grenada County lock-up for beating up a grease monkey who’d stolen a gun from the glove compartment of his car while it was in for an oil change. Her fried chicken tasted pretty much like anyone else’s, but to be fair she cooked 2/3 through a daily bottle of vodka.

It wasn’t until 2016 that the KFC recipe was made public. The Chicago Tribune reported that a nephew by marriage of Colonel Sanders claimed to have found a copy of the original KFC fried chicken recipe on a handwritten piece of paper in an envelope in a scrapbook. The intrepid journalists in Chicago apparently admitted this discovery was within the realm of possibilities, but as journalists of fortitude and integrity, felt compelled to verify the recipe before publication. After “some trial and error” they decided the chicken should be soaked in buttermilk and coated once in the following breading mixture, then fried in oil at 350 degrees Fahrenheit until golden brown. With the addition of MSG (in an unspecified amount) they claimed the recipe produced fried chicken “indistinguishable” from fried chicken they had purchased at KFC.

11 Spices – Mix With 2 Cups White Flour

2/3 Ts (tablespoons) Salt
1/2 Ts Thyme
1/2 Ts Basil
1/3 Ts Oregano
1 Ts Celery salt
1 Ts Black pepper
1 Ts Dried mustard
4 Ts Paprika
2 Ts Garlic salt
1 Ts Ground ginger
3 Ts White pepper

While the KFC empire is built upon fried chicken, cole slaw is a signature side.

KFC Copycat Cole Slaw

13 cups chopped cabbage This is about 1 large head of cabbage or 2 medium heads of cabbage
1 green bell pepper (optional, there is no bell pepper in the KFC recipe)
1/2 cup chopped onion
1/2 cup chopped carrot 1 medium size carrot
2 cups Miracle Whip Light
1/2 cup sugar
1/4 cup vinegar
1/4 cup vegetable oil

If you are lucky enough to have a food processor, get it out of your cupboard. Start to cut up the cabbage and place it in the processor. While cutting up the cabbage, also cut up small slices of green pepper, onion, and carrot and add to the processor. Mixing up the ingredients this way will help distribute the flavors throughout the slaw. You may want to use a little less of the onion, or green bell pepper, but do use all of the carrot. If you do not have a food processor, no problem, simply chop the cabbage, onions, and carrots into small pieces.  Add chopped green bell pepper if desired. Now mix Miracle Whip, vinegar, oil, and sugar until you have a smooth mixture. The taste should be sweet with just a hint of vinegar. The amount of dressing may be increased or decreased according to the amount of slaw you are making. Add to cut up veggies and mix well. Let stand at least one hour to let flavors mix.

When all is said and done, I’m of the studied opinion that foods are a lot more than the sum of their parts. Does KFC copycat cole slaw taste exactly the same if you’re not eating it out of a Styrofoam red-and-white container with the Colonel on it?

You tell me.

art by alfie and craig barnard

Pork Saltimbocca

Slice a 12 oz. pork tenderloin into 6 medallions and pound thinly. Have on hand 6 thin slices prosciutto and 6 large fresh sage leaves. Dredge pork in all-purpose flour seasoned with salt and black pepper. Arrange 1 prosciutto slice over pork. Top with 1 sage leaf and spear with a wooden pick.

Heat about 1/4 cup extra virgin olive oil in a sauté pan, add pork, and brown lightly. Remove from pan, add about a tablespoon of finely chopped shallots and a teaspoon of garlic. Slosh in about 1/4 cup each white wine and chicken stock to pan, cook until reduced by about half, and finish with about a tablespoon unsalted butter. Arrange on a warm plate and drizzle with pan juices.

Shrimp and Beans

You’ll find dishes with beans and seafood across the globe, and while this recipe is usually styled “Creole” a very similar Italian recipe uses diced tomatoes. You can use tomatoes in this as well, simply add them with the shrimp.

Put a pound of dried white beans (Navy, northern, or baby limas) in a heavy saucepan, add three cups of water, cover, bring to a boil, and place in a 300 oven for about two hours, until cooked through A bay leaf or two is a nice touch. Sauté a large white onion, a cup of diced celery, and a diced ripe sweet pepper with a couple of minced cloves of garlic in olive oil. When the vegetables are soft, add a pound of peeled, medium-count shrimp and cook over medium heat until firm.

Combine the shrimp and vegetables with the beans. Add the diced tomatoes, if you like. Season with dried basil and thyme, ground black pepper, chopped fresh parsley, and salt to taste. You can make this as soupy as you like by adding weak stock.

Some people add diced smoked sausage or ham, and the dish is usually served over rice.

So You’ve Moved to the Rural South

Consider this as a guide. It is by no means exhaustive.

1. When you’re driving past your neighbors, you wave at them. This sends a signal that says “I am one of you, I belong here, I see you”. It also sends another, arguably more important signal that says “I promise not to scrape the left side of your F150 with the left side of my F150”.

2. Yes, everybody here drives an F150. Yes, every single one of those F150s is absolutely necessary (according to the owner).

3. The sweet tea is going to be sweeter than you expect. No matter how sweet you expect it to be, it’s going to be sweeter.

4. “Corn from a jar” means moonshine.

5. “Y’all” is a contraction of “You all” that means “You guys” or “all of you”. “Ya’ll” doesn’t mean anything, as far as I’m aware.

6. Mississippians WILL fight you if you say anything bad about Elvis.

7. Please stop making Deliverance jokes. We’ve heard them all. They’re not funny anymore.

8. It’s hot. It’s so, so hot. If you’re from a dry place, you don’t even understand what I mean when I say it’s hot. Every part of you will sweat and you won’t feel any cooler because the air is so full of water that no sweat will evaporate. You’ll just be hot AND sweaty. It’s basically a jungle. The windows fog up from the outside.

9. If you have a house with a screened-in porch, that screen is a blessing from God. Do not remove the screen to “let the air circulate through”. There is no air to circulate. There are a lot of mosquitoes, however, who are more than happy to check out your circulation. Which brings me to my next point…

10. How fast does the air move around in the summer? It doesn’t; that’s why it’s 92 degrees and 80% humidity at midnight…

11. … and it’s also 92 degrees and 100% humidity in the middle of the day! So if you’re from a place that maybe is a little less humid and you’re thinking of going for a jog outside, don’t bother. All the sweat-wicking microfiber in the world won’t save you when there is nowhere to wick the sweat to. Just go to Planet Fitness.

12. You can’t defeat the kudzu. It’ll come back next year. Save yourself the trouble and the Roundup exposure.

13. You also can’t defeat the insect life. A wasp or a beetle will get into your house eventually. Your best bet is peaceful coexistence, because paper wasps (the type you’re most likely to see) are not aggressive and keep other, nastier insects at bay.

14. There will probably be a pack of free-range dogs in your neighborhood, probably without collars. They’re friendly. Give ‘em a pat.

15. Seriously, wave at your neighbors. It’s rude not to.

16. A firework echoes, a gunshot doesn’t. This comes up more than you’d think. Except on the 4th of July, when you’ll hear both.

17. Opossums eat ticks and are nearly immune to rabies, so if you see one making its dumb little way across the road, please do your best not to hit it.

18. Deer hunting is actually vitally important to maintain the ecosystem. We killed off all the whitetail deer’s natural predators, and now there’s just too god damn many of them. Hunting permits are strictly controlled by the state’s Fish and Wildlife Department, and they give out enough necessary to maintain the deer population.

If the deer population isn’t maintained, they outgrow their food supply and begin to starve. You may find it distasteful but trust me, it is way better than watching deer slowly starve to death.

19. The cooler you just bought has a ruler on top for measuring fish. See #18.

20. Sometimes our local politicians say terrible things. If this bothers you, you are welcome to:
a. Vote for a candidate that opposes the terrible politician
b. Volunteer for a candidate that opposes the terrible politician
c. Write letters to the terrible politician telling him he’s terrible and should stop that
d. Run for office yourself

You are not welcome to:
e. Talk about how everybody who lives here is an inbred racist hick

21. Most importantly, please do not come here and think you’re going to magically change everything that’s wrong. Give the people here some credit. If there were easy solutions to the problems they face, they would have solved their problems themselves already.

Life has its own pace here, and the problems in Appalachia and the South generally are deep-seated and far-reaching. You don’t have the magic solution to the opioid crisis, racism, wage stagnation, brain drain, economic inequality, generational poverty, chronic disease, environmental contamination, resource exploitation, or any other of the issues that are endemic to this area.

It is at best insulting and at worst actively harmful to have a person who has zero understanding of this region and the people who live in it come in and insist that big changes need to happen and by golly gosh, he’s the one to make them. If you want to help, listen to the people here. Support them in their fight for justice.

22. WAVE AT YOUR FUCKING NEIGHBORS.

(This essay has been on Tumblr for a long time, and I have yet to find the original source.)

The Whore of History

I was in the bar having a beer and sulking over my tilted world, thinking nothing worse could happen when Ricky slaps me upside my back and says, “You look like shit.”

Rubbing the bridge of your nose with three fingers and an extended pinky is not a gesture to use frequently, but it fit on this occasion, punctuated by an emphatic groan. “Don’t be mean to me, Ricky. Just buy me a beer and go away.”

“Oh, but Jesse, you realize if I buy you a beer, you buy my company!”

“Unfortunately, yes,” I said. “I was just hoping you’d picked up a sense of decency after going to that fund-raiser for the Belhaven Creek Preservation Society.”

“Oh, my GOD! You should have been there,” he said. “The buffet looked like a crime scene with croutons.”

“Go away, Ricky,” I said. “Just let me stew. Thanks for the beer.”

Then of course first thing Ricky did was run this acid blonde drinking a screwdriver off the stool next to me and sits down with a rude and sinuous motion. Once settled, he lit a cigarette, fiddled with his hair, took a sip, looked at me and said, “You can talk to me.”

I flashed back over a year of juggling one disappointment after another and looked at Ricky, at a face as open as a page. Yes, I could talk to Ricky; I could tell him things I could tell no one else because he wouldn’t care enough to remember.

Ricky is one of those people who see others as catalysts for their own self-edification much as Truman Capote did, and Ricky reminded me a lot of Truman: wispy balding blond hair, tortoise shell specks and a wit like a whip, a good guy most of the time, but when he’d had too much scotch you had to dance around him because he got so feely-touchy.

“I know what it is anyway,” he said, leaning back and swiveling on his stool “It’s those damn landmark things.”

“There’s more to it than that… ,” I began.

“No there isn’t,” Ricky smiled as he cut me off. “They’re landmarks, those little pieces of earth that those who are paid to think they know more about history ordain are more valuable than other pieces.”

“That’s not it at all, Ricky, and you know it.” Now he’d gotten my dander up. “This is history! I mean, where do we draw the line? What do we keep? What do we lose?”

Ricky scooted his stool closer and patted me on the shoulder. “Jesse, what is history? What is it to you, I mean.”

“Very well,” I said, “History is a record of human events.”

“Ah,” he said, crossing one leg over the other and scowling at a fat women at a corner table, “Sure, history is a human construct, without us, history is only time, if that,” he said, waving at his sister Ralph. “And on a planet with so much water and vulcanism who’s to say today’s landmark might not be tomorrow’s tidal pool? And what about those “vast and trunkless legs of stone” in a desert stamped ‘My name is Ozymandias, King of Kings/Look on my Works, ye Mighty, and despair!’?”.

“The eastern seaboard used to be eaten up with properties touting that ‘Washington Slept Here’ in hopes some ignorant patriot with a fat wallet might be in the market. Of course, you can say any sort of thing special applying any given set of values, but dates and personages tend to take precedent over architectural details, which if you ask me are more important.”

“No, no, no,” I said, putting my palms on my cheeks. “Ricky, history is important, it’s how we position ourselves in the great Scheme of things.”

“No, it isn’t,” he said, smiling. “It’s only as important as you think it is, otherwise it’s just somebody saying something about a house where somebody lived, or a tree somebody hid in or a place where somebody supposedly stepped ashore. These are just labels on things that history puts her price on.”

“She’s a skinny old woman with bleached gorgon hair who sits in that winter temple on a bluff with blunt pandering as her partner and a cane guy as her pimp; she’ll sell you a sign, make out a certificate, get on her knees or up ass for enough money.”

“Ricky,” I said, “I really wish I hadn’t asked.”

“You’ll be okay,” he said. “Live well and love deeply.”

Good Luck, Dollar Greens, and Penny Peas

Like any Southern city, Jackson, Mississippi has residents from across globe who have good reason not to know they should have a pot of peas on the stove on Dec. 31 or Jan. 1, as well as people living in detached, pretentious affluence who consider peas, collard, mustard, and turnip greens, coarse, common, and unfit for their table.

Such people are by far the exception rather than the rule, and most people in Mississippi’s capitol city cook leafy greens and field peas at New Year in observance of regional tradition. Black-eyed peas entered the Southern repertoire by way of Sephardic Jews who settled in South Carolina, Georgia and Maryland well before the Civil War, and they brought with them their tradition of eating black-eyed peas at Rosh Hashana.

Stewed greens are usually served as well, because leafy cool weather crops thrive in our open winters. The type of greens is primarily a matter of preference, to a lesser extent of geography,  but invariably turnip or mustard, collard or cabbage, often a mix. As a cursory observation, cabbage is most often served in urban households, turnip and mustard greens in the country, and collards more often in the lower South, Georgia, and the Carolinas.

The tradition that associates these foods with financial prosperity is clouded in folklore, but then luck has always been associated with riches. In the past, people were known to have cooked peas with coins to ensure wealth, yet because of their shape peas are suggestive of coins, as leaf greens are of paper money, a more obvious analogy in this country where our currency is greenbacks.

However pecuniary, it’s comforting that the South’s traditional New Year’s table offers buoyancy for the uncertain future.

The Grazing Board

When assembling the board, bear in mind that it’s more about making the right impression than feeding people, otherwise, why not just throw some baloney and cheese on a plate with a jar of mayo and a loaf of Wonder bread on a card table near the keg?

It’s all about appearance, and the very fact that you accessed this article in the first place is solid evidence that you’re trying to rise above your raising. Well, never let it be said that I shirk at the opportunity to give fellow aspirants a leg up. These tips can help you put together a platter that will impress those frozen hairdo harpies in the Junior League.

First, choose your surface. My rule for this is that is should be lightly oiled wood; plastic is just out of the question, glass is rather chintzy, and metal inappropriate. The board sturdy, unwaxed, unvarnished, and clean. I prefer a dark color. Patterns tend to get lost, though I did have a friend who once used a ouija board for Halloween. (Nobody touched it. NOBODY.) If you don’t have a good board, go to Home Depot and have them cut you one, any size (or shape) you like. Always wash your board and wipe with culinary oil before setting up.

In addition to the board itself, you’ll need some small dishes for plating and serving. Chances are, you probably have a lot of fussy little plates and saucers around the house you can use, or go to the local thrift shop and pick up a selection. You can also find all kinds of cool little cheese knives, picks, and other serving do-dads there. Go shopping on the cheap, and do what you can to avoid having to buy plastic serving utensils. Keep it simple: white or glass dishes, a little color, try to avoid anything busy.

Nice cheeses and meats are generally on the pricier side. That being said, the grazing board is where you should feel comfortable splurging, since the board itself makes a display on the buffet table, and it feeds a lot of people who are just schmoozing. Use at least three types of cheese, about 2 ounces of cheese per person, and provide knives for each type. Take the cheese from the refrigerator at least 30 minutes before serving. Keep your meats in groups. (NO JERKY!)

For fruit, use whole berries and grapes. I always use halves of pomegranates for color. Do not use fruits that will discolor like apples, bananas, or pears or juice fruits like citrus. Keep a separate bowl of whole fruits—apples, bananas, pears, citrus—nearby; this also serves as décor. Add dried fruit: pineapple and apricot, figs and dates. Sweets are usually not included, but honeycomb is a nice touch.

Serve marinated olives, artichoke hearts, cucumbers, beans, and other vegetables in bowls. Use slivers of sweet peppers and nuts—pecans, pistachios, smoked almonds—fill in gaps. Include cornichons and gherkins (cornichons are dilled gherkins, not sweet gherkins; all cornichons are gherkins, not all gherkins are cornichons).

Add breads, crackers, and nuts at the end to fill in spaces. Choose breads and crackers of different shapes, flavors and colors: rounds, rectangles, wheat, white, rye, whatever; arrange some on their side, some flat and fanned. Provide a bowl of honey with a dipper for fruit, cheese, and soft bread. You’ll also need an herbal butter and mustards such as a Dijon-style, spicy stone-ground, and horseradish. Yellow mustard is far from verboten, and provides a nice splash of color. Use fresh rosemary and thyme for greenery and aroma.

Feet of Clay

Southerners share an acute awareness that most of our fellow countrymen view us with disdain. This knowledge of ill regard is something we learn from an early age, and the message is amplified and compounded by a steady stream of negativity from every imaginable source: books, movies, television and other media, not to mention personal experiences garnered by traveling outside our lands and meeting that contempt face-to-face.

As powerful as this imprint is, still it can come as a shock, particularly for a Mississippian, who even among their fellows from other Southern states are pissed upon as if from a great height, to find that a person you admire for talent, wisdom, and at least an ostensible generosity of mind can be vehemently bigoted towards a region and people never visited. Such was my reaction to Bill Bryson’s account of a visit to Mississippi in The Lost Continent: Travels in Small-Town America, in which Bryson chronicles a 13,978 mile trip around the United States in the autumn of 1987 and spring 1988.

When I was a graduate student studying English as a language, Bryson’s The Mother Tongue: English and How It Got That Way (1990) captivated me. Witty, informative and occasionally dazzlingly well-written,–he hangs 10 all through Middle English–Bryson came across as the bluff, jovial professor of the sort one should hope to have in a subject that can be stupefying.

Many years later, when I came across Bryson’s account of his journey through Mississippi in The Lost Continent, I was stunned to discover him, a native Iowan now living in Britain, as full of bile as most American writers who venture south and dismayed to find his account packed with the usual shopworn stereotypes, clichés, and overt contempt. Here’s some of what he wrote.

   Just south of Grand Junction, Tennessee, I passed over the state line into Mississippi. A sign beside the highway said, WELCOME TO MISSISSIPPI. WE SHOOT TO KILL. (my emphasis, jly) It didn’t really. I just made that up. This was only the second time I had ever been to the Deep South and I entered it with a sense of foreboding. It is surely no coincidence that all those films you have ever seen about the South – Easy Rider, In the Heat of the Night, Cool Hand Luke, Brubaker, Deliverance – depict Southerners as murderous, incestuous, shitty-shoed rednecks. It really is another country.

    I followed Highway 7 south towards Oxford. It took me along the western edge of the Holly Springs National Forest which seemed to be mostly swamp and scrub land. I was disappointed. I had half expected that as soon as I crossed into Mississippi there would be Spanish mosses (sic) hanging from the trees and women in billowy dresses twirling parasols and white-haired colonels with handlebar mustaches drinking mint juleps on the lawn while armies of slaves gathered the cotton and sang sweet hymns. But this landscape was just scrubby and hot and nondescript. Occasionally there would be a shack set up on bricks, with an old black man in a rocking chair on the porch, but precious little sign of life or movement elsewhere.

    At the town of Holly Springs stood a sign for Senatobia, and I got briefly excited. Senatobia! What a great name for a Mississippi town! All that the old South stood for seemed to be encapsulated in those five golden syllables. Maybe things were picking up. Maybe now I would see chain gangs toiling in the sun and a prisoner in heavy irons legging it across fields and sloshing through creeks while pursued by bloodhounds, and lynch mobs roaming the streets and crosses burning on lawns. The prospect enlivened me, but I had to calm down because a state trooper pulled up alongside me at a traffic light and began looking me over with that sort of casual disdain you often get when you give a dangerously stupid person a gun and a squad car. He was sweaty and overweight and sat low in his seat. I assume he was descended from the apes like all the rest of us, but clearly in his case it had been a fairly gentle slope. I stared straight ahead with a look that I hoped conveyed seriousness of purpose mingled with a warm heart and innocent demeanor. I could feel him looking at me. At the very least I expected him to gob a wad of tobacco juice down the side of my head. Instead, he said, “How yew doin’?” This so surprised me that I answered, in a cracking voice, “Pardon?”
    “I said, how yew doin’?”
    “I’m fine,” I said. And then added, having lived some years in England, “Thank you.”
    “Y’on vacation?”
   “Yup”
   “Hah doo lack Miss Hippy?”
    I was quietly distressed. The man was armed and Southern and I couldn’t understand a word he was saying to me. “I’m sorry,” I said, “I’m kind of slow, and I don’t understand what you’re saying.”
     “I say” – and he repeated it more carefully – “how doo yew lack Mississippi?”
It dawned on me. “Oh! I like it fine! I like it heaps! I think it’s wonderful. The people are so friendly and helpful.” I wanted to add that I had been there for an hour and hadn’t been shot at once, but the light changed and he was gone, and I signed and thought, “Thank you, Jesus.”
    I drove on to Oxford, home of the University of Mississippi, or Ole Miss as it’s known. The people named the town after Oxford in England in the hope that this would persuade the state to build the university there, and the state did. This tells you most of what you need to know about the workings of the Southern mind. Oxford appeared to be an agreeable town. It was built around a square, in the middle of which stood the Lafayette County Courthouse, with a tall clock tower and Doric columns, basking grandly in the Indian-summer. Around the perimeter of the square were attractive stores and a tourist information office. I went into the tourist information office to get directions to Rowan Oak, William Faulkner’s home.

   Behind the desk sat a large, exceptionally well-dressed black woman. This surprised me a little, this being Mississippi. She wore a dark two-piece suit, which must have been awfully warm in the Mississippi heat. I asked her the way to Rowan Oak. “You parked on the square?” she said. Actually she said, “You pocked on the skwaya?”
    “Yes.”
    “Okay, honey, you git in yo’ car and makes the skwaya. You goes out the other end, twoads the university, goes three blocks, turns rat at the traffic lats, goes down the hill and you there, un’stan?”
    “No.”
    She sighed and started again. “You git in yo’ car and makes the skwaya–”
    “What, I drive around the square?”
   “That’s rat, honey. You makes the skwaya.” She was talking to me the way I would talk to a French person. She gave me the rest of the instructions and I pretended to understand, though they meant nothing to me. All I kept thinking was what funny sounds they were to be emerging from such an elegant-looking woman. As I went out the door she called out, “Hit doan really matter anyhow cust hit be’s closed now.”  She really said hit; she really said be’s.
    I said, “Pardon?”
    “Hit be’s closed now. You kin look around the grounz if you woan, but you cain’t go insod.”
    I wint outsod thinking that Miss Hippy was goan be hard work.

There’s more; some worse, some better. Bryson visited Tupelo and Columbus as well, but in the final analysis. he left Mississippi with pronounced relief, and his impressions of the state were, I’m disappointed to say, rather much what we have come to expect of most people who visit with preconceived prejudices and with no desire to do anything more than capitalize upon the surety that their condescension would be well received by the world at large.

Then again, perhaps something akin to sour grapes may involved. Bryson never got around to finishing that screenplay of Absalom, Absalom!, likely because his diminuating, dismissive assessment of the Southern mind rendered him incapable of encompassing–much less fathoming–Faulkner’s world.