Might say I was nearly six years old before I got my first pants—and even then I didn’t wear them regularly. They were knee pants—in style, which style endured for a long time. I knew one young fellow in Wetmore who wore his knee-pants right up to his wedding day. When I first began howling for pants, my mother said I was lucky she hadn ’ t dressed me in a flour sack, with holes cut out for head and arms, like Preacher Wamyer’s kids had been clothed, in our neighborhood. But the joke was, she did not happen to have a flour sack, and she said that in this God-for-saken country she was not likely to have one for ages. My mother made me shirts with long tails — and when around home out there in the sticks, in hot weather, I would not bother with the britches. I recall the time mother took me with her to a quilting at the home of one of the Porter women—it might have been at the home of Kate Evans, wife of Bill Evans, the famous old stage-driver; but more likely it was the home of Amanda Ann Watson, widow, who later married Brown Ellet. Johnny Bill Watson, a red headed, freckled face boy about my age, played rough, making it plenty hot for me. I pulled off my pants, went into the house, and threw my britches onto the quilting frame—greatly humiliating my mother, and creating uproarous laughter from the women. Well, you know, I didn’t see a “Nigger” or even hear one mentioned during my visit at my Aunt Harriet’s home, That cook house was the one place not exploited. But somehow the meals got cooked—tempting meals just like my mother used to cook—and I suspect by Auntie Lovell’s regular colored woman, after the Cullom technique. The smoked ham, produced and cured on the place, was the best I have ever eaten. Uncle and Auntie’s 200-acre farm lay in irregular boundaries—likely described by chains and links zig-zagging between blazed trees—for two miles up and down Buffalo creek. Uncle John showed me the limestone ledge protruding over the north bank of the creek, which sheltered his hogs at such times as they would come home to spend the night—and feed on perhaps the first “bar’l” of corn produced on a near-by clearing. The hogs came home only at such times as the “mast” was insufficient. This combination made for cheap pork—and delicious hams.