Senator Warner once said to Colonel Roosevelt: "_Pike County babies cut their teeth on poker chips_." I have already said that Pike is a county with a Southern savor, but I had not realized how fully that was true until I dined there. I will not say that I have never tasted such a dinner, for truth I hold even above politeness. All I will say is that if ever before I had met with such a meal the memory of it has departed--and, I may add, my memory for famous meals is considered good to the point of irritation. The dinner (save for the "essentials") was entirely made up of products of the county. More, it was even supervised and cooked by county products, for two particularly sweet young ladies, members of the family, were flying around the kitchen in their pretty evening gowns, helping and directing Molly. Molly is a pretty mulatto girl. Her skin is like a smooth, light-colored bronze, her eye is dark and gentle, like that of some domesticated animal, her voice drawls in melodious cadences, and she has a sort of shyness which is very fetching. "Ah cain't cook lak they used to cook in the ole days," she smiled in response to my tribute to the dinner, later. "The Kuhnel was askin' jus' th' othah day if ah could make 'im some ash cake, but ah haid to tell 'im ah couldn't. Ah've seen ma gran'fatha make it lots o' times, but folks cain't make it no mo', now-a-days." Poor benighted Northerner that I am, I had to ask what ash cake was. It is a kind of corn cake, Molly told me, the parent, so to speak, of the corn dodger, and the grandparent of hoecake. It has to be prepared carefully and then cooked in the hot ashes--cooked "jes so," as Molly said. Having learned about ash cake, I demanded more Pike County culinary lore, whereupon I was told, partly by my host, and partly by Molly, about the oldtime wedding cooks. Wedding cooks were the best cooks in the South, supercooks, with state-wide reputations. When there was a wedding a dinner was given at the home of the bride, for all the wedding guests, and it was in the preparation of this repast that the wedding cook of the bride's family showed what she could do. That dinner was on the day of the wedding. On the next day the entire company repaired to the home of the groom's family, where another dinner was served--a dinner in which the wedding cook belonging to this family tried to outdo that of the day before. This latter feast was known as the "infair." But all these old Southern customs seem to have departed now, along with the wedding cooks themselves. The latter very seldom came to sale, being regarded as the most valuable of all slaves. Once in a while when some leading family was in financial difficulties and was forced to sell its wedding cook she would bring as much as eight or ten times the price of an ordinary female slave. * * * * *