Academics often deride local history as poorly-researched, ill-written, and insular.
This criticism can and is levelled at history written on any level, but who can scorn local research as insufficient when so little material is in place? As to poorly-written, hell, even Gibbon can go on like he’s working with an empty bottle of port at his elbow. As to insularity, who can say that the storming of the Bastille isn’t local history to Parisians or the Beer Hall Putsch isn’t to Munich?
The least motes of history forge the narrative, and in the smallest arenas of mankind we find a locus of the whole. Let us treasure those who compelled by their love of place put before us a likeness of how it was before our time, helping us learn who we are, revealing how this part of the world shapes our lives.
A History of Greater Belhaven is available at the Greater Belhaven Neighborhood Foundation in Jackson, Mississippi.
After the publication of the first edition of the Encyclopedia of Southern Culture, C. Vann Woodward suggested that the work deserved expansion. This affirmed what the editors knew already, that their initial effort, an 8-pound tome published in 1989, merely scratched the surface of the many-layered, multi-faceted South. The first volume of the New Encyclopedia of Southern Culture, focusing on religion, hit the shelves 17 years later, quickly followed by others scrutinizing topics such as the environment, ethnicity and history.
This, the seventh volume, issued in August 2007, sets forth a cornucopia of lore and learning about a subject very close to the Southern heart: Food. In the general introduction to “Foodways” the editors state emphatically that this work is not an apologist tract for any perceived decline in Southern foodstuffs. “Instead, the entries that follow constitute an attempt to transcend the quips and stereotypes, to document and showcase southern foodstuffs and cookery . . . in all their diversity.” A subsequent essay, “Southern Foodways,” by Joe Gray Taylor and John T. Edge, sets the table.
The authors take a predictable but informative tour of the region’s culinary history, emphasizing the key roles of corn, pork and the “great triumvirate of southern vegetables”: turnips, cowpeas and sweet potatoes. They document the impact of cheap flour on the South during the late 19th century, which made “wheat flour biscuits as common as cornbread,” and maintain that food patterns formed on the southern frontier “persisted . . . until after World War II in many small towns and rural areas.”
They also note that the most basic change in southern foodways since the mid-20th century has been the explosive growth in “eating out” and the rise of “so-called fast foods,” a trend some might decry as an abasement of the cuisine, but the authors point out that “chicken and catfish . . . have been a part of the southern diet for over 200 years. Furthermore, they are still fried!”
Well of course they are. What follows this essay, the 148 encyclopedia entries proper, makes for a feast of information and diversion. Each entry comes supplied with a bibliography, the names of the contributors and their locations. Globalization has clearly set in: You have a guy in Spain writing about catfish and hot peppers, the “Civil War” entry is from Brooklyn and the ground zero on “Greens” is from (southern) California. Then you have Wiley C. Prewitt, Jr., a damn good writer from Lodi, Mississippi, who declares, “While folks in other regions of the country may have equated the consumption of wildlife with unsuccessful farmers and shiftless backwoods folks, southerners have generally exalted the hunting, cooking, and eating of game.”
Here Prewitt echoes a defensive theme first expressed in the opening paragraph of the introductory essay: “southerners have borne chips on their shoulders about all manner of our cultural creations,” a statement that might have bearing on the encyclopedia itself, its perceived purpose, and its audience. If for Southerners, then why, and if for others, then who? Well, for whoever wants to know, and for whatever reason, of course. That’s why encyclopedias exist, and the South deserves a great one, no apology needed.
It’s poignant that we need a primer of sorts for the likes of grits, Goo-Goo Clusters and Justin Wilson, but “Foodways” is much more than a textbook. The scholars, writers and occasional epicures who did the legwork on this volume deserve to put their feet up under any groaning board between Austin and Annapolis. The niggling geek in me wants a full bibliography at the end of the volume in addition to the citations below individual entries (we’ll assume a full bibliography for the entire publication is in the far future offing), but that’s nit-picking. On an even more personal note, I’m so, so glad that Ernie Mickler made the cut. He’d be so proud.
The thought and care that went into this volume of the New Encyclopedia of Southern Culture makes it an authoritative source on Southern foodways, pit, spit, whole hog, and hominy, a fun, lucid and occasionally eloquent record of our table.
The decline of breakfast as a substantial meal in American households can be traced back to a town on the Kalamazoo River in Calhoun County, Michigan.
The town’s name is Battle Creek, the hometown of John Harvey Kellogg. Kellogg, the tenth son of a broom-maker, grew up in the frontier town, went east to medical school and returned home to take charge of the Western Health Reform Institute. This institution was founded by a Seventh Day Adventist couple, Sister Ellen Gould White and her husband Brother James, to promote the pre-apocalyptic health-giving regimen an angel detailed to Sister White in a vision on June 6, 1863.
The angel instructed Sister White to eat two meals a day, to avoid meat, salt, cake, lard, spices, coffee, tea and tobacco, to rely on graham bread, fruits and vegetables, to drink only water, never to pay physicians and to trust in the healing power of God. They were among the country’s first health food nuts.
After Kellogg returned to Battle Creek—his education “back East” had been paid for by the Whites—he renamed the Institute the Medical and Surgical Sanitarium, and soon what had been a modest farmhouse was transformed into a six-story Italian Renaissance structure with a solarium, a gymnasium, half a mile of glassed-in halls containing palm and banana trees and an Acidophilus Milk Bar. Building on the work of Sylvester Graham, father of the graham cracker, and Dr. James Caleb Jackson, who in 1863 came out with a breakfast food made out of broken-up whole wheat bricks called Granula, Kellogg came out with his own cereal.
For some unfathomable reason, Kellogg called his concoction Granula as well. Dr. Jackson promptly sued and won judgment against Kellogg. So Kellogg renamed his cereal Granola, which was, admittedly, not much of a stretch. If nothing else a bold plagiarist, Kellogg did not learn the error of his bravura from this first legal fracas. C.W. Post, a local competitor, and once a patient at the Institute who had taken Kellogg’s cure without success, was eventually healed of his maladies by a Christian Science practitioner who told him to eat what he pleased came.
So Post established his own retreat—La Vita Inn—and in 1895 he brought out Postum, a coffee substitute made of wheat, bran and molasses. His first big success was with a product called Grape-Nuts. But when Post came out with Grape-Nuts in 1898, Kellogg promptly came out with Gran-Nuts. Post threatened court action and Gran-Nuts disappeared from the market.
By then, though, the ground had been broken, and soon, through their appeal to the health-conscious, their convenience, and their promotion by means of an aggressive, hugely successful marketing, cold cereals came to dominate the American breakfast table.
But before the advent of the cereal kings, America’s Lucullan breakfasts included tea and toast, eggs, fresh fish, ham, sausages, pigeons on toast (probably passenger pigeons, now extinct), and, of course, oysters. Again, here it must be noted that a substantial breakfast was important to a population that largely supported itself by physical labor of some sort.
This was especially true in the heavily agricultural South. Even after WWII, when the urbanization of the South really began and more and more white-collar jobs opened up, many if not most Southern households still ate a hot, substantial breakfast, and every Southern town supported a diner where you could go to get breakfast and a plate lunch. The breakfasts were of the traditional sort: ham and eggs, sausage, biscuits, red-eye or sawmill gravy and of course grits.
The anti-cholesterol craze that started in the 1970’s seems such a heaven-sent blessing for the breakfast cereals industry that a conspiracist might well believe that it’s a plot involving the AMA and Battle Creek. Americans were urged to abandon their sinful eating habits and to pursue the righteous path of low-fat cooking. “Low-fat,” “reduced fat,” and “lite” prepared foods proliferated. Cookbooks promoting a low-fat cuisine sold in the millions. Chefs radically altered their recipes to adapt to the changing market. Salt, too, came under attack as a leading factor in the promulgation of hypertension.
Soon many if not most Americans came to view a plate of country ham or sausage with fried eggs and buttered grits, lard biscuits and sawmill gravy as something of a cardiac time bomb. A bowl of cold cereal with a piece of whole-wheat toast, a glass of “fresh frozen” orange juice and a cup of decaffeinated coffee seemed an attractive alternative for a population hell-bent for senility.
To two pounds of ground round or sirloin, work in three tablespoons of tomato paste, a teaspoon of Worcestershire sauce, and a well-beaten egg. Form into patties and grill or broil.
During the Great Depression, the Federal Writer’s Project assigned many unemployed writers (unemployment being a chronic condition among writers no matter the economic climate is, trust me) to collect information for a work that was to be called “America Eats”.
Pearl Harbor halted work on the project, but Pat Willard found the materials and fashioned them into America Eats!: On the Road with the WPA – the Fish Fries, Box Supper Socials, and Chitlin’ Feasts That Define Real American Food (2008).
This chronicle of America’s regional cuisine focused on events–church suppers, harvest festivals, state fairs, political rallies, lodge suppers–where food was a primary element.
Eudora Welty threw in a julep recipe, and Ralph Ellison chronicled the chant of the Harlem “sweet pertater man.” Recipes for such staples as pickles, breads, stews, and barbecue abound.
This baste is from Pinky Langley, a white man from Jackson. He instructs readers to mix the ingredients, cook for 30 minutes, and to turn and baste the meat frequently.
3 lemons sliced 1 pint vinegar 3 heaping tablespoons sugar 1 heaping tablespoon prepared mustard 3/4 pound melted oleo (margarine) 1 small bottle tomato catsup 1 small bottle Lea & Perrins Sauce 3 chopped onions enough water to make 3/4 gallons salt, black and red pepper to taste
Let’s start at ground zero, the American grilled cheese.
In 1916, James L. Kraft obtained a patent for processed cheese that was easy to transport without spoiling or perishing. Soon slices of the cheap processed cheese was being heated between slices of mass-produced white bread (Wonder bread was a frequent choice), and the dish became an essential companion to heated canned soups, particularly Campbell’s tomato. Though like any mass-produced/processed product the American grilled cheese has multitudes of detractors, it remains a favorite staple in households across the country.
Across the Pond there’s Welsh rabbit, which is made not with conies but bread, cheese in a sauce and the always-welcome option of beer. The most basic version involves thick slices of bread slathered in a thick cheese sauce made with Cheddar or some other substantial firm, off-white cheese with a slosh of your choice of beer (a good stout is excellent) and broiled. No one really knows any more how cheese on toast came to be called ‘rabbit’ or ‘rarebit’ (the variations in spelling seem to be arbitrary), but both Escoffier and Brillat-Savarin gave a recipe for ‘Lapin Gallois’ and a ‘Wouelsche Rabette’ first appeared in Antoine Beauvilliers’ L’Art du Cuisinier in 1814. Sometimes, my friends, you just have to roll with the punches.
Traveling east across the Channel you find in France the croque monsieur, which is Gruyere cheese melted inside a ham sandwich, topped with a Bechamael sauce, more Gruyere and broiled. A version called croque madame is topped with a fried egg. The dish originated in French cafés and bars during la Belle Époque as a quick snack, the name based on the verb croquer (“to bite, to crunch”) and the word monsieur (“mister”). The sandwich’s first recorded appearance on a Paris café menu was in 1910 and the dish is actually mentioned in volume two (À l’ombre des jeunes filles en fleurs, 1919) of Proust’s epic À la recherche du temps perdu, which also happens to be a culinary mother lode.
Then you have raclette, a semi-hard cow’s milk French cheese usually fashioned into a wheel of about 3 lb. that’s heated, either in front of a fire or by a special machine—you can buy a Swissmar KF-77045 Classic 8 Person Raclette (with granite stone top: red) for $120 on Amazon—then scraped onto diners’ plated bread. The term raclette itself derives from the French word racler, meaning “to scrape”. Raclette was mentioned in medieval writings in texts from Swiss-German convents dating from as early as 1291. The cheese was originally consumed by peasants in the mountainous Alpine regions of Valais (Switzerland), Savoie and Haute-Savoie (France). It was then known in the German-speaking part of Switzerland as Bratchäs, or “roasted cheese”. Traditionally, herders carried cheese with them when they moved from one pasture to another, and the cheese would be placed next to a campfire for melting.
In Italy you have what is called mozzarella in carozza, which translates as “cheese (okay, mozzarella) in a carriage”. Sliced mozzarella is placed between sliced, crust-less white bread, dredged in a milk with beaten eggs and either pan- or deep-fried.
If you ask me, it’s the mozzarella in carozza—NOT the croque monsieur that’s the undoubted precursor of that classic old diner specialty, the Monte Cristo sandwich, which employs the exact same procedure and ingredients with Swiss cheese and sliced ham or turkey. I substantiate this claim for the simple reason that the Monte Cristo’s origins can be traced to New York City, which has always boasted a great many people of Italian descent and Monte Cristo itself happens to be in Livorno.
A grilled cheese in Sweden (sounds like a Vonnegut title, doesn’t it?) is called a varm macka, which simply means “warm muck”. Some of you might recoil at such nomenclature, but let me be the first to assure you that when it comes to culinary terminology, “muck” is small potatoes indeed. For the most part, Swedish sandwiches—called smörgås—are open-faced, and even most simple cheese sandwiches are made open-faced and eaten cold. But a varm macka is cheese, not Grevé or Herrgårdsost as you might suspect but rather Gouda (Dutch) or Swiss, sliced, placed on buttered bread and heated in the oven.
Back to the New World and across the Rio Grande is the quesadilla, a tortilla, usually a flour tortilla but sometimes corn, filled with cheese and grilled. A full quesadilla involves two tortillas filled with cheese, stacked and heated, halves are a single tortilla filled with cheese and folded into a half-moon shape. Mexican quesadillas are traditionally cooked on a comal, which is also used to prepare tortillas. They are usually cooked without oil, but quesadillas can be fried to make quesadillas fritas, While Oaxaca (or string) cheese is the most common filling, other ingredients are also used in addition to the cheese, including cooked vegetables, such as potatoes with chorizo, squash blossoms, mushrooms, epazote, huitlacoche, and different types of cooked meat, such as chicharron, tinga made of chicken or beef, or cooked pork. Avocado or guacamole, green or red salsas, chopped onion, tomato, chiles, and cilantro are the most common toppings.
Farther south in Venezuela is the arepa de queso, a stuffed corn cake made from masa flour and then cooked on a cast iron skillet. The arepa is filled with local farmer’s cheese (mozzarella is a viable substitute) and then griddled again. Thee word arepa comes from “erepa” which means corn bread in the language of the indigenous people of Venezuela and Colombia. Early arepas were made with cassava (or yucca) flour as well as corn.
Finally, in Brazil you have a fascinating dish called the bauru. The traditional recipe calls for cheese (usually mozzarella) melted in a bain-marie, slices of roast beef, tomato and pickled cucumber in a French bun with the crumb (the soft inner part) removed. The bauru’s origins are actually well documented. In 1934, a student at the Faculdade de Direito do Largo de São Francisco, in São Paulo, Casemiro Pinto Neto[2] (known as Bauru for coming from the city of the same name in São Paulo state), entered Ponto Chic, a traditional eatery and student hangout, and asked the cook to prepare a sandwich from his specifications. “Bauru’s Sandwich” was an immediate hit, and eventually became the best-selling dish at the place. Many other eateries offer sandwiches named bauru with different combinations of ingredients—using sliced ham instead of roast beef or sliced bread instead of French bread. The city of Bauru eventually named the traditional bauru as the city’s official sandwich, codifying the recipe in a municipal law and instituting an official certification program.
Cream 2 sticks of softened butter with a cup of sugar. Mix in two large eggs, and beat until light. Sift three cups all-purpose flour with a teaspoon of baking soda and blend into the creamed mixture. Add a 6-oz. can of (thawed) lemonade concentrate. A tablespoon or so of lemon zest is a nice touch. Drop dough by spoonfuls on an ungreased cookie sheet and bake at 400 for about 8-10 mins. Cool and coat with icing made with confectioner’s sugar, lemon juice, and lemon zest. Try pink or yellow food coloring in dough and/or icing.
Mississippi stretches from the foothills of the Appalachians to the Gulf of Mexico, and her western border, her namesake, is one of the greatest rivers in the world. The state provides both residents and visitors with a wide range of natural environments: shady alluvial swamps, sunny beaches and barrier islands, rolling wooded hills, spacious piney woods and open prairies, all the home of a rich spectrum of living creatures. While this selection of materials does not claim to be definitive, it was created by Mary Stripling, who is uniquely qualified to make such a list of guides to identifying plants and animals in Mississippi.
Mary is now enjoying retirement, but as the librarian at the Mississippi Museum of Natural Science in Jackson from 1978-2010, she interacted with biologists in every realm of nature. Mary has been an avid birder and leader in the Jackson Audubon Society since the mid 1980’s, and has traveled extensively on birding ecotourism trips to destinations like New Zealand, Kenya, the Amazon and Central America, as well as to birding hot spots in North America. In each case she has used a field guide appropriate for each area. She has also utilized most of the other guides on the list while pursuing butterflies, dragonflies, turtles, freshwater mussels, insects, etc. and by helping museum guests identify all the various critters they find in the field or their backyards.
“Over the years there has been an explosion of nature field guides for North America, the eastern United States, Mississippi and surrounding states,” Mary says. “I’ve consulted with the biologists and botanists at the museum regarding the most accurate guides for each discipline. Some books included in the list are not field guide size such as Sibley’s Tree Guide, Fishes of Inland Mississippi and Birds of Mississippi, but all serious naturalists should study guides at home; you should be prepared to know what you might encounter before going into your own backyard.”
Mary includes asterisks by the titles most necessary for a Mississippi nature library. “These books will give you the most bang for your buck; for the most part the list is of selected general field guides, is not inclusive and does not include specialty guides such as guides for tiger beetles, wasps, warblers, hummingbirds, hawks, etc. I’ve included a few animal sound CDs for learning bird and frog songs and two are unique to Mississippi (the Mississippi bird and frog songs recorded by Bill Turcotte).” Mary was responsible for updating the original Mississippi bird and frog cassettes to CDs and revising the accompanying booklets. “No attempt has been made to include mobile digital apps for plant and animal identification, even though in the past few years apps have made a huge impact on nature watching. They are wonderful devices to take to the field especially for compactness, ease of use and for accessing sounds.”
But, she adds, “It is always great to curl up in your easy chair and enjoy a good read with your favorite field guide to get ready for your next outing.”
For a fuller appreciation of our state’s natural environments and their denizens, the Mississippi Museum of Natural Science in Jackson offers an absorbing collection of informative displays as well as exhibits of living plants and animals. As a center for research and support, the Museum helps to preserve and protect the swamps, the barrier islands, piney woods, prairies and living things that Mississippi calls her own.
VENOMOUS ANIMALS AND POISONOUS PLANTS
Common Poisonous Plants and Mushrooms of North America Turner, Nancy J. and Szczawinski, Adam F. Timber Press; 1991
A Field Guide to Venomous Animals and Poisonous Plants, North America, North of Mexico Foster, Steven; Caras, Roger A.; National Audubon Society; National Wildlife Federation, and Roger Tory Peterson Institute. Houghton Mifflin; 1994 (Peterson field guide series).
*Poisonous Plants and Venomous Animals of Alabama and Adjoining States Gibbons, Whit; Haynes, Robert; and Thomas, Joab L. University of Alabama Press; 1990
Poisonous Plants of the Southeastern United States Everest, John W.; Powe, Thomas A., and Freeman, John Daniel. University of Florida, Florida Cooperative Extension Services, Institute of Food and Agricultural Sciences; 1996
*Venomous Snakes of Mississippi, [pamphlet] Terry L. Vandeventer Mississippi Museum of Natural Science, 1994 (free)
BIRDS
Birds and Birding on the Mississippi Coast Toups, Judith A.; Jackson, Jerome A., and King, Dalton Shourds University Press of Mississippi; 1987; 303 p.
*Birds of Mississippi William H. Turcotte and David L. Watts University Press of Mississippi, 1999
*A Field Guide to the Birds of Eastern and Central North America, 6th ed. Roger Tory Peterson & Virginia Marie Peterson Houghton Mifflin, 2010. (Peterson Field Guide Series)
Guide to Birding Coastal Mississippi and Adjacent Counties Toups, Judith A.; Bird, Jerry L., and Peterson, Stacy Jon. Stackpole Books; 2004; 168 p.
Mississippi Bird Watching: A Year-Round Guide Thompson, Bill. Cool Springs Press; 2004; 165 p.
*National Geographic Field Guide to the Birds of North America Dunn, Jon L. and Jonathan Alderfer. National Geographic; 6th Rev Updated edition, 2011; 576 pages.
*Peterson Field Guide to Birds of North America Lee Peterson and Roger Tory Peterson (Peterson Field Guide Series) Houghton Mifflin, 2008
*The Sibley Field Guide to Birds of Eastern North America David Allen Sibley Knopf, 2003
*The Sibley Guide to Birds, 2nd ed. David Allen Sibley Knopf; 2014
BIRD SOUNDS
*Backyard Bird Song [CD] Richard K. Walton and R. W. Lawson (Peterson Field Guide) Houghton Mifflin Co, 1991
*Birding by Ear: A Guide to Bird-Song Identification – Eastern and Central North America [CD] R. K. Walton and R. W. Lawson (Peterson Field Guide Series) Houghton Mifflin Co, 1989
Prothonotory warbler (photo by Bill Stripling)
Mississippi Bird Songs [CD] William H. Turcotte Mississippi Museum of Natural Science, Mississippi Department of Wildlife, Fisheries and Parks, 1985, 2008
TREES
A Field Guide to Eastern Trees: Eastern United States and Canada Petrides, George A.; Wehr, Janet, and Petrides, George A. Houghton Mifflin; 1988; 272 p.
Identification of Southeastern Trees in Winter Preston, Richard Joseph North Carolina Agricultural Extension Service; 1976; 113 p.
Mississippi Trees Hodges, John D.; Evans, David L.; Garnett, Linda W., and Mississippi Forestry Commission. Mississippi Forestry Commission; [200-?].(This book is free and updated every few years.)
Native Trees for Urban Landscapes in the Gulf South Brzuszek, Robert F. Crosby Arboretum; 1993; 11 p.
*Native Trees of the Southeast : an identification guide Kirkman, L. Katherine; Brown, Claud L., and Leopold, Donald Joseph. Timber Press; 2007; 370 p.
*The Sibley Guide to Trees Sibley, David. Knopf, 2009; 426p
*Trees, Shrubs, and Woody Vines of Louisiana Charles M. Allen, Dawn Allen Newman, and Harry H. Winters. Allen’s Native Ventures, 2002
*Trees of the Southeastern U. S. Wilbur H. Duncan and Marion B. Duncan University of Georgia Press, 1988. Reprinted, 1992.
Trees of Mississippi : and other woody plants Dukes, George H. and Stribling, Bob. Poplar Petal Pub; [1997?]
WILDFLOWERS, MUSHROOMS, FERNS AND OTHER PLANTS
Common Poisonous Plants and Mushrooms of North America Turner, Nancy J. and Szczawinski, Adam F. Timber Press; 1991; 311 p.
*A Field Guide to Southern Mushrooms Nancy S. Weber and A. H. Smith University of Michigan, 1985
An Illustrated Guide to Tidal Marsh Plants of Mississippi and Adjacent States Lionel Eleuterius Pelican Press, 1990
Louisiana Ferns and Fern Allies (out of print) John W. Thieret University of Southwestern Louisiana, 1980
*Louisiana Wildflower Guide Charles Allen, Ken Wilson, Harry Winters Allen Native Ventures, 2011
A Mississippi Woodland Fern Portfolio George H. Dukes, Jr. Poplar Petal Publishers, 2002
Mushrooms of Mississippi: and Other Fungi and Protists George H. Dukes, Jr. Poplar Petal Publishers, 2000
*Native Shrubs and Woody Vines of the Southeast : Landscaping Uses and Identification Leonard E. Foote and Samuel B. Jones Timber Press, 1989
*Trees, Shrubs, and Woody Vines of Louisiana Charles M. Allen, Dawn Allen Newman, and Harry H. Winters. Allen’s Native Ventures, 2002
Southeastern Flora www.southeasternflora.com A superior, searchable website done by John Gwaltney, Southeastern Flora is an online resource to assist you in identifying native or naturalized wildflowers you may find in the southeastern United States. Currently there are over 1,980 species listed on this site and over 41,400 pictures to help you identify what you’re looking for. You can easily identify trees, shrubs, vines, and herbaceous plants without knowing how to read a plant identification key. Simply define a few traits about your specimen, and the visual photo search results will help you narrow your selection to the exact species. Note the Plant Picks List, which is a valuable aid.
*Wildflowers of Mississippi S. Lee Timme University Press of Mississippi, 1989
Wildflowers of the Natchez Trace S. Lee Timme and Cale C. Timme University Press of Mississippi, 2000
REPTILES AND AMPHIBIANS
The Amphibians and Reptiles of Louisiana Dundee, Harold A. and Rossman, Douglas A. Louisiana State University Press; 1989; 300 p.
*A Field Guide to Reptiles and Amphibians of Eastern and Central North America Roger Conant and Joseph T. Collins (Peterson Field Guide) Houghton Mifflin, 1998
*A Guide to Mississippi Frog Songs, [CD] William H. Turcotte MS Depart of Wildlife, Fisheries and Parks, 1988
Mississippi Herpetology Ren Lohoefener MS State University Research Center, 1983 (Out of Print)
*Salamanders of the United States and Canada Petranka, James W. Smithsonian Institution Press; 1998, 587 p.
*Snakes of eastern North America Ernst, Carl H. and Barbour, Roger William. George Mason University Press; 1989; 282 p.
Snakes of North America: Eastern and Central Regions Alan Tennant and R. D. Bartlett Gulf Publishing Company, 2000
*Snakes of the Southeast Whit Gibbons and Mick Dorcas University of Georgia Press, 2005
*Turtles of the United States and Canada Ernst, Carl H. and Lovich, Jeffrey E. 2nd ed. Johns Hopkins University Press; 2009; 827 p.
*Venomous Snakes of Mississippi, [pamphlet] Terry L. Vandeventer Mississippi Museum of Natural Science, 1994 (free)
FISH
*A Field Guide to Freshwater Fishes : North America North of Mexico. 2nd ed. Brooks M. Burr, John Sherrod, Lawrence Page, E. Beckham, Justin Sipiorski, Joseph Tomelleri (Peterson Field Guide) Houghton Mifflin, 2011
*Fishes of the Gulf of Mexico, Texas, Louisiana, and Adjacent Waters H. Dickson Hoese and Richard H. Moore Texas A&M University Press, 1998
*Inland Fishes of Mississippi Stephen T. Ross University Press of Mississippi, 2001
MAMMALS
A Field Guide to Mammals of North America Fiona A. Reid (Peterson Field Guide) Houghton Mifflin, 4th ed., 2006
Black bears
*Handbook of Mammals of the South-Central States Jerry R. Choate, J. Knox Jones, Jr., and Clyde Jones Louisiana State University Press, 1994
Mammal Tracks and Sign: A Guide to North American Species Mark Elbroch Stackpole Books, 2003
The Marine Mammals of the Gulf of Mexico Bernd Wursig, Thomas A. Jefferson and David J. Schmidly Texas A & M University Press, 2000
Mississippi Land Mammals: Distribution, Identification, Ecological Notes James L. Wolfe Mississippi Museum of Natural Science, Mississippi Game and Fish Commission, 1971 (free)
*The Wild Mammals of Missouri C. W. Schwartz and Elizabeth R. Schwartz University of Missouri Press, 2001
INVERTEBRATES (divided into categories)
»Beetles
*Beetles of Eastern North America Arthur Evans Princeton University Press, 2014
»Butterflies & Moths
Butterflies and Moths. 2nd ed. Carter, David J. and Greenaway, Frank. (Smithsonian handbooks series) New York: Dorling Kindersley; 2002; 304p.
*Butterflies and Moths : a guide to the more common American species Mitchell, Robert T.; Zim, Herbert Spencer; Latimer, Jonathan P., and Nolting, Karen Stray. Rev. and updated ed. St. Martin’s Press; 2002; 160 p.
*Butterflies of Mississippi: a field checklist Mather, Bryant and Dingus, Eve. Mississippi Museum of Natural Science; 1994. (free)
Butterflies of the East Coast : an observer’s guide Cech, Rick and Tudor, Guy. Princeton University Press; 2005; 345 p.
Butterflies Through Binoculars Jeffery Glassberg Oxford University Press, 1993
*Caterpillars of Eastern North America: A Guide to Identification and Natural History David Wagner (Princeton Field Guide series) Princeton University Press, 2005
The Common Names of North American Butterflies Miller, Jacqueline Y. Washington: Smithsonian Institution Press; 1992; 177 p.
*A Field Guide to Eastern Butterflies Paul Opler, Vichai Malikul, Roger Tory Peterson (Peterson Field Guide Series) Houghton Mifflin, 1998
*Peterson Field Guide to Moths of Northeastern North America David Beadle and Seabrooke Leckie (Peterson Field Guide Series) Houghton Mifflin, 2012
*Peterson First Guide to Caterpillars of North America Amy Bartlett Wright (Peterson First Guides) Houghton Mifflin, 1998
»Dragonfiles And Damselflies Dragonflies and Damselflies of the East Dennis Paulson (Princeton Field Guide Series) Princeton University Press, 2012
*Dragonflies Through Binoculars: A Field and Finding Guide to Dragonflies of North America Sidney W. Dunkle Oxford University Press, 2000
Stokes Beginner’s Guide to Dragonflies and Damselflies Blair Nikula and Jackie Sones Little, Brown and Company, 2002
»Insects *A Field Guide to Insects: America North of Mexico Richard White, Richard White, Donald Borror, Donald Borror. (Peterson Field Guide Series) Houghton Mifflin, 1998
*National Audubon Society Field Guide to Insects and Spiders Milne and Milne Knopf, 1980, 1996 992p.
*National Wildlife Federation Field Guide to Insects and Spiders of North America Arthur V. Evans Chanticleer Press, 2007, 496p.
»Spiders Common Spiders of North America Richard A. Bradley University of California Press, 2012
*A Guide to Spiders and Their Kin Herbert W. Levi, Lorna R. Levi, Nicholas Strekalovsky. Golden Guides from St. Martin’s Press, 2001
