502 
F O K E S T AND S T R E A M 
September, 1919 
FUR. FEATHER AND FIN 
BOOKS 
Edited by A. E. T. Watson 
The design of this series is to 
present monographs, as complete 
as they can possibly be made, on 
the various birds, beasts, and fishes 
which are generally included under 
the head of game. 
Each volume of the present 
series, is therefore devoted to a 
bird, beast or fish. The creature’s 
origin is traced, its birth and breed- 
ing described, and all the sports- 
man’s methods of dealing with it 
are set forth. 
Price $2.00 
Delivered to any address in the 
U. S. or Canada. 
THE FOX 
By Thomas F. Dale. 
This volume deals with the history, edu- 
cation and mind of the fox; how to pre- 
serve the fox, his home and haunts; as a 
captive, an outlaw; his fur, and when 
hunted. The object has been to illustrate 
his manners and intelligence. There are 
eight full page illustrations. 
SNIPE and WOODCOCK 
By L. H. De Visne Shaw. The chapters 
on COOKERY are by Alexander Innes 
S^nd. 
Read Snipe and Woodcock. We believe 
this volume should prove as instructive and 
interesting as its fellows in this series. 
It closes with “Why not vary the 
menu with more of the woodcocks, ‘sim- 
ply roasted,’ I say, for of all birds, you 
can do no better than to leave him to him- 
self.’’ The illustrations are by Thorburn 
and Whymper. 
PIKE and PERCH 
By William Senior. 
Mr. Senior was the editor of “The 
Field’’ — a notable of English sport maga- 
zines. A glance at the contents of this 
volume; — The Pike of fable and fancy; 
of fact; fishing in lakes, in rivers, small 
waters and typical days; the ancient art of 
trolling; bait and tackle; make in all twelve 
chapters of delightful reading. Illustrated. 
THE PARTRIDGE 
NATURAL HISTORY by the Reverend 
H. A. Macpherson. SHOOTING by 
A. J. Stuart-Wortley. COOKERY by 
George Saintsbury. 
This book has gone through several edi- 
tions. “Our National traditions are so 
clo.sely associated with this favorite game- 
bird, that its presence could ill be spared 
from our midst. 
Few will deny the pleasure that the part- 
ridge has conferred upon their rambles, 
startling them with its abrupt departure 
from some clover field, or breaking in 
upon the stillness of a summer evening by 
the iteration of its harsh, unmusical call- 
note.’’ Mr. Macpherson’s history thus de- 
lightfully begins and the story of the life 
of the partridge goes along until we come 
to Mr. Saintsbury’s “Cookery of the Part- 
ridge,’’ where we may leave the partridge 
on the table in the most api>ctising forms 
which the science of cookery has dis- 
covered. Illustrations are well placed. 
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with true artistic effect; but Aunt ’Randy 
declared that she would not be seen 
clothed in such “Babylonish garments.” 
The dance was voted a complete suc- 
cess and at its conclusion Uncle Jasper, 
the foreman of the plantation and the 
neighborhood preacher, mounted the plat- 
form and in stentorian tones said: 
“I wants to notify the cullud fokes 
who may be present on dis joyful and 
gratifyin’ ’casion for de inner man, dat 
' a ’ligious sarvis’ will be held in dis room 
to-morrow momin’ at ten o’clock sharp 
for de good and glorifyin’ of yo’ souls.” 
Aunt ’Randy informed us that he was 
a “convincin’ preachah and a pow’ful 
ex’ortah.” 
Supper was then announced and the 
guests surrounded the long table which 
groaned — that is the proper w’ord — under 
a weight of oyster pies, chicken pies 
baked ham, stewed soft crabs, deviled 
hard crabs, Maryland fried chicken, 
Maryland beaten biscuits, Sally-Lun, 
shortcake, egg-bread. Johnny-cake, fruit 
pies of all kinds, old-fashioned Maryland 
pound cake and sponge cake, jellies, mar- 
malades, hot coffee, tea and milk. Aunt 
’Randy was in her element, and the way 
she hustled the waiters around would 
have gladdened the heart of the head- 
waiter of Barnum’s Hotel. At last the 
joyous affair was at an end, but never 
to be forgotten. After the table had 
been cleared and everything put in or- 
der, the room was left to Uncle Cyrus 
and the “culled fokes,” who “danced 
all night till broad daylight and went 
home wid de gals in de mornin’.” 
O N Sunday morning at the appointed 
hour a good congregation of col- 
ored folks was seated on benches 
and improvised stools. Some of the 
guests who lived at a distance remained 
over night and their servants w’ere added 
to the expectant audience. We boys were 
seated outside under an open window, 
where we could hear everything that 
transpired within. This may account for 
the fact that I remember the sermon 
almost word for word. 
Uncle Jasper then ascended to the 
platform, took a drink of water, wiped 
his mouth with a red and white hand- 
kerchief, coughed, and said: “We will all 
stand and sing the hymn beginnin’ “Mary 
and Martha has jist gon’ along.” The 
hymn was sung with feeling and with 
good harmony. Then the preacher be- 
gan as follows: 
“My deah heah’ers, we’s ’sembled dis 
mawnin’ in dis sacrid ediface fo’ a breef 
seas’n ob devotion. Ise gwine to show 
dat a man wat is bo’n ob a woman is 
as full ob sin as de spawks dat fly 
upwa’d. We fin’ in de ole Test’ment de 
story ob Isaac and his two sons, Esaw 
and Jacob. He loved Jacob de best twell 
de young man sold his birthrite fo’ a 
mess o’ potash; den he say, ‘Esaw I love 
but Jacob I hate ’im.’ We will now 
take up de stoh’y ob tw’o udder youne 
men from a chaptah ob de Axe ob de 
Pos’les. Dese stohy’s is ’tended to show 
how de Devil he can bring out de sin 
I dat is bawn in a man an’ leab him in a 
! los’, ruin’d an’ undun condition. 
“Wunce dar was an ole Prodgigal who 
