Skip to main content

Full text of "The Greenville century book: comprising an account of the settlement of the ..."

See other formats

This is a digital copy of a book that was preserved for generations on library shelves before it was carefully scanned by Google as part of a project 
to make the world's books discoverable online. 

It has survived long enough for the copyright to expire and the book to enter the public domain. A public domain book is one that was never subject 
to copyright or whose legal copyright term has expired. Whether a book is in the public domain may vary country to country. Public domain books 
are our gateways to the past, representing a wealth of history, culture and knowledge that's often difficult to discover. 

Marks, notations and other marginalia present in the original volume will appear in this file - a reminder of this book's long journey from the 
publisher to a library and finally to you. 

Usage guidelines 

Google is proud to partner with libraries to digitize public domain materials and make them widely accessible. Public domain books belong to the 
public and we are merely their custodians. Nevertheless, this work is expensive, so in order to keep providing this resource, we have taken steps to 
prevent abuse by commercial parties, including placing technical restrictions on automated querying. 

We also ask that you: 

+ Make non-commercial use of the files We designed Google Book Search for use by individuals, and we request that you use these files for 
personal, non-commercial purposes. 

+ Refrain from automated querying Do not send automated queries of any sort to Google's system: If you are conducting research on machine 
translation, optical character recognition or other areas where access to a large amount of text is helpful, please contact us. We encourage the 
use of public domain materials for these purposes and may be able to help. 

+ Maintain attribution The Google "watermark" you see on each file is essential for informing people about this project and helping them find 
additional materials through Google Book Search. Please do not remove it. 

+ Keep it legal Whatever your use, remember that you are responsible for ensuring that what you are doing is legal. Do not assume that just 
because we believe a book is in the public domain for users in the United States, that the work is also in the public domain for users in other 
countries. Whether a book is still in copyright varies from country to country, and we can't offer guidance on whether any specific use of 
any specific book is allowed. Please do not assume that a book's appearance in Google Book Search means it can be used in any manner 
anywhere in the world. Copyright infringement liability can be quite severe. 

About Google Book Search 

Google's mission is to organize the world's information and to make it universally accessible and useful. Google Book Search helps readers 
discover the world's books while helping authors and publishers reach new audiences. You can search through the full text of this book on the web 

at |http : //books . google . com/ 



The Greenville century book 

S S Crittenden 

.^Xl^tized by CiOOQIC 

"■ ,': . 




Ih!"- '■ 

::■:: -i:\ 

fl- ■ : : 



;■;::;•. ;-1 

"tr' ■ 

■ ' i 


-'■ \i 

»;. V' ■ 

-:;,.., -.H 

i: :■;.::-:; 

::'' M 

Ti.' ..■ 

'.. ":^ 



Digitized by VjOOS I? • ■! , 


Digitized by VjOOI^I-^ ' 1 

i II hi 

Digitized by VjOOQIC 


Digitized by VjOOQ IC 


Qreei\Ville VS^enturSj Jdoo^ 

Comprising an account of the first settle- 
ment of the County, and the found- 
ing of the City of 
Greenville, S. C. 



Digitized by VjOOQ IC 


Press of Greenville News 

Greenville, S. C. 


Digitized by VjOOQ IC 


The author lays no claim to literary merit for the historical part 
of this book. His only claim is that after considerable research and 
painstaking he has recorded many interesting facts relating to the 
founding and early settlement of Greenville, known to few if any 
of the present generation, and which are worthy of being recorded. 

Also that the names and memory will thus be preserved of many 
who otherwise would be forgotten, who have taken an active and hon- 
orable part through three generations of time in building from a 
small village, the goodly city that surrounds us today. 

As most writers who have engaged in such work, he has found the 
field constantly enlarging as his research proceeded until the diffi- 
culty was to choose what was besf to record and what to omit. 

Whatever shortcoming is in the work it has been done with an eye 
single to perpetuating the memory of those people and things worthy 
to be remembered that have come to his knowledge. Many families 
who were early settlers in the county, and persons who have been 
prominent citizens, are not mentioned from the fact of his not being 
able to obtain the necessary information. With most writers who 
have engaged upon a local history of this kind it has been a work of 
yearn, from the fact that the information required cannot be can- 
vassed for in a limited time, but must be obtained as opportunity oc- 
curs. After its commencement, circumstances seemed to require its 
early completion, or the writer would be glad to have made a fuller 

For the most part it is a history of the olden time in Greenville.. 
As such he believes it wll be interesting to our older citizens, men and 
women, and to their descendants, though scattered in different parts 
of the country. He is profoundly thankful for the many encourage- 
ments he has received while writing it. Particularly to the business 
men of Greenville who have so generously aided him by the adver- 
tisements they have placed in the book, and to the large number of 
ladies of our city who have contributed their favorite recipes to make 
it more valuable. Also to the following ladies who kindly acted as a 
comm'ttee in obtaining the recipes: Mrs. W. C. Beacham. Mrs. Wal- 
ter Carpenter, Mrs. J. N. Herndon. Miss Adah F. Goodlette, Miss 
Anita Thruston, Mrs. S. S. Crittenden, Jr., Mrs. D. W. Ebaugh, Mrs. 
P. T. Hayne, Mrs. W. G. McDavid, Mrs. Walter West, and Mrs. J. I. 
Westervelt. He has also had the efficient help of Mrs. J. M, Chauncey 
who assisted in getting up a similar volume in Chattanooga, Tenn., 
To Mr. Adam Welborn and T. Q. Donaldson, Esq., his acknowledge- 
ments are due for valuable books of reference. 

Since writing the above and without at all feeling that I have ac- 
complished anything worthy of note, (and I believe few people do 

Digitized by VjOOQ IC 


who live long enough in this world,) I subjoin a summary of my 
seventy-four years of life with the object only, of meeting a natural 
wish on the part of many readers to know something of the person- 
ality of the writer. 

I was born in Greenville, February 22, 1829. 

My father. Dr. John Crittenden, of Hartford County, Conn., mar- 
ried Miss Sarah M. Stanley, of Rowan County, N. C, in 1813. He 
settled in the village of Greenville shortly after his marriage, where 
he had bought an acre of land, in 1812, on the corner in front of the 
Mansion House. .Except three years at school in New Jersey my 
school days were at the old Male Academy in Greenville. In early 
manhood I was engaged with my father in merchandizing and since 
have been a farmer. I was married in 1855 ^^ Eliza J., daughter of 
Col. Henry and Mrs. D. A. Lynch. From April, 1861, to April, 1865^ 
was in Confederate service as First Lieut, in Capt. J. G. Hawthorne's 
Co., as adjutant of the 4th Reg. S. C. V. (when I received at Seven 
Pines, a severe but not dangerous wound in the left breast from a 
minnie ball), and as Lieut. Col. of the 4th Reg. S. C. V. Was also on 
the staff of Gen. M. W. Gary a short time. From 1870 to 1880 was a 
member of the House of Representatives and Senate of South Caro- 
lina. From 1885 to 1890 was postmaster at Greenville, and two 
years, from 1893, was in command of the South Carolina Division of 
United Confederate Veterans. 

At present I am looking after the pensions of my old comrades as 
Pension Commissioner of Greenville County. My second marriage 
was on October 3, 1871, to Mrs. Sarah A. Bedell, of Columbia, S. C. 
Of her personality I am willing the reader to judge from the exqui- 
site poem over her signature in this volume, "In Memoriam," upon 
occasion of a visit to Reedy River Falls. 


Greenville S. C, July 20, 1903. 

Digitized by VjOOQ IC 


Digitized by VjOOQ IC 

Digitized by VjOOQ IC 


In a country as new as ours, which only one hundred and fifty years 
ago was the home and hunting ground of a savage race, it is interest- 
ing to a reflecting mind to learn of its early history, and the condi- 
tions that existed when first discovered and settled by our fore- 
fathers. It is interesting to learn of the nature and habits of the 
wild race that was displaced, and of the character and every day life 
of the pioneers and first settlers, who pushing ahead of the tidal wave 
of advancing civilization, settled first in friendly intercourse with the 
natives; and afterwards wrested from them the fair land we inhabit. 

For several reasons Greenville County, or District, as it was for- 
merly called, was one of the last in the State to be invaded in any 
great number by the white man. Pendleton and Greenville Districts 
were held by the Indians twenty years after the adjoining counties, 
and the balance of the State, had been ceded by them to the Colonial 

In 1777, more than a year after the commencement of the Revolu- 
tionary War, Pendleton and Greenville were ceded to the State. 
Before ths^t time there were few permanent settlers in them. Our 
early records all speak of the "old Indian boundary," meaning the 
line between Spartanburg and Greenville Counties. Our county 
^being more westward, in many instances the advancing tide of emi- 
gration from northern colonies brought to Greenville those who had 
first settled in Spartanburg and more eastern counties. 

The great Cherokee Nation who inhabited the beautiful section of 
country of which Greenville County is a part, were undoubtedly the 
most intelligent, as well as the most high spirited and liberty loving, 
of all the Indian tribes found upon the American continent. 

Old writers are all enthusiastic, if not extravagant, in their descrip- 
tions of the manly forms and comely appearance of the men and wo- 
men of these Indians when first discovered by the white man. 

In 1720 the population of the Cherokees was computed at 10,000 
souls. They occupied then the upper or hilly portion of South Caro- 
Hna extending from Broad River to the Savannah, with what were 
called over hill settlements, on the head waters of Tennessee River. 

The first assemblage of the chiefs of the Cherokees in council with 
Governor Nicholson at the Congarees, (Columbia) in 1721 is thus 
described by an old writer : "There was scarcely a town or village in 
all their settlement not represented, and the proud chiefs and warri- 
ors, and young females of the Cherokee Nation of that period, pre 
sented the finest specimens of physical men and women to be found 
on the American continent." 

They were, without doubt, a noble race of men when rpamine un- 

Digitized by VjOOQIC- 


trammelled their native forests and with an intense love of freedom 
and independence. They met the white man with kindness at first, 
and divided with him their lands and provisions. Soon, however, 
they learned from him all the vices of civilized life, and not one of its 
virtues. Strong drink and indolence, became their besetting sins,, 
and they rapidly deteriorated, until within the short space of half a 
century they were without the semblance of their former pride and 
prowess. Deep seated hatred of the white man then took the place 
of the kindness they once felt for him, and for many years, until 
almost exterminated by successive wars, they sought to sate their 
vejngeance upon him and his helpless family by horrible and bloody 
cruelties. Before the white man came it was the paradise of the 

Says the same old writer : "In the settlement of. the country there 
were always three distinct classes who were forerunners of the civili- 
zation that was to follow — the hunters and trappers, the traders, and 
the cow drivers. There were also adventurous spirits and hardy ad- 
venturers who would penetrate the wilds of the Indian domain, and 
accommodating themselves to the usages of Indian life, live with 
them upon friendly terms. First in the order of settlement came the 
hunters and trappers. These with their improved fire arms for hunt- 
ing made themselves very useful to their hosts, the simple denizens 
of the forest. Often living with them for years and intermarrying 
with their women." Instances are recorded where white men have 
been found among Indian tribes who had been lost to civilization and 
to all intercourse with their own race for thirty and forty years. 
Doubtless this was the case in the first settlement of Greenville and 
all the western counties of South Carolina. There have always been 
found around the village and city of Greenville and throughout the 
county many evidences of the former presence of the Cherokee In- 
dians. This is attested by the large collections of Indian relics, in- 
cluding stone hatchets, arrow heads, pieces of pottery, &c., that are 
now in possession of our townsmen, Mr. J. C. Fitzgerald and Mr. H. 
J. Felton. The writer remembers in his boyhood the great number of 
Indian arrow heads, mostly of white flint rock, that were then scat- 
tered in the fields around the village. There were more to be found 
in certain localities, and the fields between the old McBee homestead 
and Reedy River, and those in what is now embraced in Washington 
and other streets were more thickly strewn with them. "After the 
hunters quickly followed the traders carrying on horseback through 
the paths and trails of the unbroken forests the trinkets and com- 
modities suited to the wants and tastes of their wilder brothers, and 
for which they received in return loads of valuable furs and skins to 
be transported in huge quantities to the old city by the sea," the then 
flourishing port of Charleston. 

"In 1732," says Dr. Ramsey, in his history of South Carolina,, 
"there were received in Charleston 230,000 deer skins from the Cher- 
okee nation alone, while it enjoyed a profitable trade of the same 
kind with other tribes living not so remote. 

After the traders were the cattle men, who taking up their abode 

• Digitized by VjOOQ IC 


among the Indians, availed themselves, without price, of the limitless 
stretches of of pasture lands to establish the profitable business of 
raising cattle for which an easy market was found." 

These classes of early settlers were to be found throughout West- 
ern Carolina for many years before the Indians gave up by treaty to 
the white man, the beautiful hills, lovely valleys and crystal streams 
of which we are possessed today. In the economy of the Great Cre- 
ator these were doubtless intended from the beginning of time to be 
put to other and higher uses than hunting grounds and fishing 
waters for the primitive and unlettered children of the woods, or, for. 
blood thirsty savages ; in either or both of which aspects the native 
Indians of America may be viewed, dependent upon the differing 
conditions of their relations to the white man. 

Before that rough, self asserting and aggressive element of the 
Anglo-Saxon race which has composed the pioneers, of every wilder- 
ness of the American continent, any, and all weaker- peoples, must 
ever go down, as they have gone down in the past ; for the time has 
not yet arrived when "might is alwa,ys right," but more often do we 
find this maxim entirely negatived. 

Logan in his admirable history of Upper Carolina says : "When 
the hunters and cowdrivers first penetrated the Upper Country there 
were considerable portions of it as destitute of trees and as luxuriant 
in grass and flowers as any prairie of modern times. The timid elk 
and the buffalo were the first of the wild animals to go, and then the 
deer, which were in great numbers, as well as bears. Deer were so 
snumerous at this period in the Upper Country that large herds of 
them were scarcely ever out of sight of the pioneers even while 
standing in his cabin door." 

From the following description of the habits of the Indian traders 
in this section of country we can form a very lively and correct idea 
of the wild life followed by that class of adventurers and which has 
always held powerful allurements to the pio,neers of every portion of 
our country. 

"Having fixed upon a village or town suited to- his purpose, the 
trader went to work with the assistance of the Indians, and soon built 
for himself and his handsome Indian wife a dwelling house. Nor was 
it a structure by any means uncomfortable or unsightly. It was 
Usually put up in the regular Cherokee or pioneer style of notched 
logs, with a roof of boards ; but unlike most houses of the early im- 
migrants it was neatly plastered inside and out with white porcelain 
clay. This was in the true Cherokee manner and greatly added to it<? 
appearance and comfort. Its inner conveniences and furniture were 
not altogether barbarous. The trader's pack horse trains direct from 
Charleston enabled him to gratify the vanity of his copper colored 
bride with chairs and neat bedsteads, instead of the skins of buffaloes 
and bears, on which she had been brought up. The utensils of the 
^housekeeping, except a few heirlooms of savage life, were precisely 
similar to those of any immigrant's cabin on the border. If we were 
to mention a single article that seemed to be of prime domestic use 
It would be the iron teakettle." r^ T 

Digitized by VjOOQ IC 

Says Lawsott, one of the old writers of life among the Cherokee 
Indians : "The Etigiiih trader is seldom without an Indian female for 
his temporary wife iHegingf these reasons : First, they being remote 
from any whit^' people that it preserves their friendship with the 
heathens, they est^^ming the children by white men much above 
those by native 'husj^ands. That the Indian woman always secured 
them provisions white they remained with the tribe, and lastly, that 
it caused them to' team the Indian tongue much sooner, they being of 
the Frenchman's opinion, that an English wife would teach her hus- 
band more Engiish in one day than a schoolmaster in a week." "In 
case of separatiicwi, as in civilized life, the children were apt to fall to 
the woman's lot, which was urged as a strong reason against such 
alliances. Under the care of his thrifty wife his crib was usually well 
stored with corn, the yard swarmed with poultry, and the common 
pastures with his s:wine, horses and cattle. Cherokee women of in- 
telligence," he cotttiwies, "make the best housekeepers on the conti- 
nent ; in their hafeits and persons they are as cleanly as purity itself, 
and yet knew from childhood what it was to labor with their own 
hands and to provide every domestic comfort." 

James Adair, a man of learning, a hunter, and for forty years an 
Indian trader, w^ published in London, in 1755, a history of the 
North American Itfdians, and was himself descended from the Chero- 
kee Indians on luis mother's side, says : "Bartram, (who was a boto- 
nist and went throtfgh the Cherokee Nation in 1776) and all the old 
chroniclers speak in the strongest terms of the charms of the young 
Cherokee womefn saying, they are of a very hale constitution, their 
breaths are as sweet as the air they breathe in, and they seem to be 
of that tender composition which better fits them for the blandish- 
ments of love than the rough drudgery of labor." And adds, *'I am 
writing this by the side of an Indian female as great a princess as 
ever lived among the ancient Peruvians or Mexicans, and she bids me 
be sure not to mafk ttie paper wrong, as most of the traders do, or it 
will beget the ill will of our white women." These may be extrava- 
gant descriptions' by ttie "old chroniclers" but they certainly serve to 
shew the great deterioration of any Indian females known to us at the 
present day. 

The old writers who have written of the general appearance of this 
section of our State When first discovered by the white man describe 
is as a picture of loveliness, portions of it, particularly in the valleys, 
were prairies covered with a luxuriant growth of grass and wild pea- 
vines, sometimes as high as a horse's back. The woods were open 
and carpeted with wild grasses furnishing pasturage to herds of 
buffalo, deer, strid other wild animals, and great numbers of bear. 
Bordering all Jfehe streams arid extending far out from them were the 
dense cane brikes. Remnants of these wild peavines are yet to be 
found in some of our mountain coves, and vestiges of the former 
great cane breaks are to been seen along all of our water courses. The 
Indians burnt over the woods every year, destroying the under- 
growth and promotmg the pasturage. 

Logan, in his history, says: "In the cane brakes ^f ^^^^^^^ {^^^^^^\q 


Digitized by VjOOQ IC 

Digitized by VjOOQ IC 


Long Cane, Enoree, Broad River and numerous other streams, and 
on the extensive prairie ridges, the early pioneers and hunters found 
large herds of buffaloes and elks, while in the higher woodland 
country deer abounded in vast numbers. The face of this region of 
romance interspersed with forest and prairies and vast brakes of 
cane, the latter often strentching in unbroken lines of evergreen for 
hundreds of miles from the alluvial country in the south to the inte- 
rior sources of the streams, was unsurpassed in grandeur and pictu- 
resque beauty." *The forests of these early times were far more im- 
posing than any now remaining (that was in 1859,) i" this portion of 
the old Cherokee Nation. The trees were larger, and stood so wide 
apart that a deer or buffalo could be easily seen at a long distance." 
The names Long Cane, Reedy River, Reedy Fork, Cane Creek and 
Reedy Branch indicated the most striking feature of the country. 

The following is also an interesting extract from old history : "J^st 
before the Revolutionary War a large class of roving vagabonds 
spent their whole time sauntering alone through the woods visiting 
their Indian mistresses and shooting deer at all seasons, for the sake 
of their skins. The people at length were so anxious to preserve 
their deer and to get rid of the vagrants, they laid the matter before 
the Executive Council, and it was finally enacted that no one should 
range the woods in search of game at a greater distance from his 
town residence than 7 miles." Thatcher says of the elk: "It is not 
perhaps generally known that the swift footed and majestic elk was 
once an inhabitant of Upper South Carolina. This exceedingly timid 
animal was the first to disappear from the ancient hunting grounds 
of the Upper Country at the approach of the strange hunters and 
settlers with their echoing axes and louder pealing rifles. It was 
once perhaps more widely distributed over the American continent 
than any other quadruped." 


Owing to its exposed situation and being still Indian territory, 
there were few settlements in this county previous to the Revolution- 
ary War. Among the very first settlers was doubtless Nathaniel Austin 
great grandfather of Hon. J. Thomas Austin, who emigrated from 
London to Virginia and thence to South Carolina in 1761. He set- 
tled fifteen miles east of Greenville near Enoree River and Gilder's 
Creek. He held appointment, as high constable, under George III 
until the troubles with England began. He then joined the patriot 
army and with ten sons did active service at different times during 
the war. In 1769 his youngest daughter, Mary, was murdered by the 
Indians. Being at a neighbor's house when the alarm was given that 
the Indians were coming, she fled with the rest of the company, but 
shortly after returned with a companion for something they had left 
when she was slain in sight of her friend. Miss Gilder, who accom- 
panied her. 

Several years afterwards her brother, Col. William Austin, killed 
one of the Indians concerned in the murder, and a^. i^t^ ly^s^after pe^^e 


was declared, he was tried for it at Ninety-Six Court house and ac- 
quitted. About the same time several settlements were made in the 
northeastern part of the county near the old block house, which 
;s«tood at the junction of the Indian boundary with the North Caro- 
lina line. A chain of these block houses or forts, were built along the 
line between Spartanburg and Greenville (the old Indian boundary), 
for the protection of, and as places of refuge for the settlers. Among 
these settlers were the names, Gowen, Fisher, Howard, and Dill, 
which are still familiar in that section. 

Just over the line about the same time, in 1763, there settled on 
Pacolet River two brothers, John and Baylis Earle, who were des- 
tined to have great influence in the early destiny of this part .of the 
State, and to have numerous descendants now living in Greenville 
and the adjoining counties. They were strong men in their day, and 
with their sons, were staunch patriots. Samuel Earle, son of Baylis, 
was a captain in the Continental Army and member of Congress from 
this Congressional District in 1795. Judge Baylis J. Earle, whom the 
writer, when a boy, remembers well, was his grandson, and a resident 
of Greenville for manv years. No name in the judicial'history of the 
State si more honored than his. For years he boarded at the Man- 
sion House, and afterwards lived on the beautiful hill overlooking the 
city now the residence of H. B. Tindall, Esq., where he died. 

Col. Elias Earle was among the first settlers about the site of the 
future village of Pleasantburg, now Greenville city. He lived one 
and three-fourth miles from the village, on the Rutherford road. All 
vestige of his residence, *The Poplars," has disappeared, and only 
the poplars remained sixty years ago, when first remembered by the 
Winter He was great grandfather of Dr. T. T. Earle and of the late 
Judge Joseph H.Ea rle. He was also a member of Congress from 
this district during the last war With England. He died in 1823, and 
a tomb stone marks his grave in the old Earte burying ground near 
Sampson cotton mill. 

For some of the following facts relating to the upper part of 
Greenville I am indebted to Dr. Landrum's admirable history of 
Spartanburg County: 

Major Buck Gowan, from whom Gowansville is named-, and who set- 
tled in that neighborhood previous to the Revolution, 'was afterwards 
prominent in the fights in that neighborhood with the Indians and 
Tories during the Revolutionary War. On the Jacky.Dill place near 
there, was built one of the log forts for the protection of the families 
of settlers. Bloody Bill Bates, of the same section, led a party of 
Tories and Indians in an attack upon this fort where several families 
had assembled for protection during the Revolution. The fort was 
finally surrendered on the promise of Bates that the inmates should* 
be protected form the savages. Instead, they were all cruelly mur- 
dered, only one, the wife o^ Abner Thomas, escaped with life. She 
was scalped and left for dead and afterwards recovered. Major Buck 
Gowan pursued the same party with a hastily collected company of" 
mountain men and slew several of them. Bates however escaped. 
After the war he was arrested for horse stealing, over the line in' 

Digitized by VjOOQ IC 


North Carolina, and brought to jail in the village of Pleasantburg. 
The log jail, or gaol, as it was then spelled, stood facing west at the 
intersection of Court and Fall streets, near the site of the colored 
John Wesley Methodist church recently built. Here was enacted a 
tragedy of which I have often heard the old citizens of our village 
speak when I was a boy. Bates had, during the war, on one of his 
raids killed old Mr. Motley at his home in Spartanburg County, at 
the same time making a prisoner of his son wHom he intended to kill 
also. By a sudden dash the young man made his escape and survived 
the war. Now his time had come ; so gathering several of his neigh- 
bors he came down to the village of Pleasantburg, and forcibly took 
Bates from the gaol. After allowing him several minutes to say his 
prayers he shot him to death. I have always heard that the body of 
Bates was buried upon the lot afterwards owned by Col. David Hoke, 
and upon a portion of which now stands the U. S. Court House and 
Post Office. 

The first settlements were naturally in the eastern part of the 
county Among these was one at Fairview, where several families 
of Scotch-Irish Presbyterians located. They soon built up a flourish- 
ing colony in that beautiful section of the county, which is still in a 
great measure owned and inhabited by their descendants. Fairview 
church is the oldest in the county. It was formed in 1786 by the five 
families of John Peden, James Alexander, Samuel Peden, David 
Peden, and James Nesbitt. The numerous families of Pedens still in 
that neighborhood are the offspring of John Peden who emigrated 
from County Antrim, Ireland, in 1773. He first settled in Spartan- 
burg, but his descendants soon discovered the beautiful country 
around old Fairview, and advanced into Greenville County. Robert 
Goodlett, the ancestor of the large number of families in this county 
of that name, also emigrated from Scotland, first to Spartanburg in 
1773. His descendants also pushed on into Greenville and were 
among the earliest settlers. He had six sons, all of whom were in the 
patriot army of the revolution. The most noted of these was William 
who settled on North Saluda in the upper part of Greenville. He was 
father of James and Richard Goodlett, remembered by my older 
readers, and grandfather of the late Mrs. Nancy McGee who died re- 
cently in Greenville at an advanced age. 

Mrs. McGee had in her possession, and her family still has, a por- 
trait of the old revolutionary soldier on the back of which is plainly 
recorded the battles in which he was engaged. They were Musgrove's 
Mill, Rich Hill, Kings Mountain, Blackstock, Mudlick, Cowpens, Ab- 
b3rville. Brier Creek, and the capture of Fort Augusta by the Ameri- 
can forces^ 

Several revolutionary soldiers were said to have been familiar 
figures around the little village of Pleasantburg during its early days. 
Among these the one most often spoken of was Capt. Billy Youngs 
Iwho was said to have been a terror to the Tories in his day, who 
during the entire war continued their depredations, often in lawless 
bands robbing, it was said, both Whig and Tory. He was a staunch 
patriot, and a true soldier. He died in 1823, while having the Rock 

Digitized by VjOOQ IC 


House built, five miles above Greenville. His tombstone is in plain 
sight of the Buncombe road near the old homestead. 

Isaac Miller, grandfather of Dr. W. S. Miller, was an early settler 
in the eastern part of the county. He was also a revolutionary soldie 
having been engaged in the battles of Cowpens, Camden and proba- 
bly others. His grave is on the old Darius Green place, eight miles' 
east of Greenville. 

Robert S. Mills, in fiis valued and painstaking work, "Statistics of 
South Carolina,'' says of Greenville District : "This section received a 
few settlers from more northern colonies in 1766. Richard Paris and 
Col. Hite came from Virginia in 1776. Col. Hite settled at the Mor- 
gan place, and in June, 1776, was killed by Indians, and his wife and 
two daughters taken captive to the Indian nation. Settlements were 
islow until the treaty with the Indians in 1777, when there was an in- 
flux of population. This was again stopped by the war of 1779 which • 
broke up many former settlements." 

Afterwards settlements were rapidly made. Greenville and Pen- 
dleton districts were ceded by the Indians after one years war with 
them in 1777. After final peace with England in 1783 they filled up 
rapidly, and it was computed they contained 30,000 souls in 1800." 

The Morgan place , at which the above mentioned tragic occur- 
rence took place was doubtless the settlement of Jesse Morgan, ten 
miles from Greenville on the Spartanburg road and two miles from 
the Spartanburg line. He had penetrated, as many others at that 
early day, two miles within the Indian territory. This was well, so 
long as the Indians remained friendly, but the Cherokees took part 
with the English early in the Revolutionary war until severely .chas- 
tised in 1777. The Indian nation, to which the captives were taken, 
then inhabited the mountain fastnesses of Greenville, Pickens and 
Oconee Counties. 

Jesse Morgan was the great grandfather of Mr. J. M., M. A. and B. 
A. Morgan, and of Mr. Wm Morgan of our city, and the old Morgan 
place is now owned by Mr. William Elmore. 

The pure, healthful and invigorating climate of Greenville as well 
as the beauty of its undulating and diversified scenery which at- 
tracted these old settlers, has from time immemorial been dwelt upon 
by early writers from whose descriptions of them it will be a pleasure 
to quote as I proceed with my story. 


The first permanent settlement made by a white man at the site of 
the present city of Greeville was by Richard Paris, an Indian trader 
and a man of pronounced ability in his day. Accounts are meagre of 
him in the histories of his time but the following is authentic tradition 
or historical. That he located here at the falls of Reedy River at the 
beginning of the Revolutionary war in 1776. He established a trad- 
ing post with the Cherokee Indians, and built a corn mill on the site 
of the present old McBee mill, which is still remaining, a relic itself of 
the past. He had an Indian woman for a wife, and was^rominent 

Digitized by VjO 



through the upper part of the State as a Tory or king's man, as they 
termed themselves. 

The first mention of Richard Paris in history is of his having been 
at the seige of the old fort at Ninety-Six when the patriots who were 
in possession of the fort were attacked by a largely superior force of 
Tories or king's men. One of these companies it is related was com- 
manded by Capt. Richard Paris. That he held a royal commission 
under George III is also true, for it is mentioned in history that in 
1780 he was appointed by no less personage than Sir Henry Clinton 
to represent himself in treating with the inhabitants of Ninety-Six 
under a flag of truce. This was during the darkest period of the Rev- 
olution in South Carolina. Charleston had fallen and the patriot 
army defeated until there was scarcely an organized force to resist 
the march of British soldiers across the State. 

There is no doubt that our beautiful Paris Mountain is named for 
him. Also it is tradition, that he received during the war a grant of 
ten miles square from the king, which included Paris Mountain and 
the site of Greenville. Also that after peace this grant was nullified 
and the land confiscated by the State. It was always said in early 
days there was considered by some to be doubt in regard to the titles 
to these lands upon that account. That they were confiscated is cor- 
roborated by the fact that although the land office for Greenville was 
opened in 1784, (first at Pendleton C. H.,) or but a year after the close 
of the war, there is no record in the office of mesne conveyance of any 
transfer of land from Richard Paris. 

I find, however, the following interesting entry in Book A, page 
320: "On May 4th, 1788, Thomas Brandon to Lemuel J* Alston, 400 
acres of land on both sides of Reedy River, being a portion of the 
former plantation of Richard Paris, and including his mill seat upon 
said river, for the sum of £217 10 s. Signed in presence of Chistopher 
Brandon." As there are no shoals or mill seats above Greenville on 
Reedy River, and as this was a portion of the plantation of Richard 
Paris, it is certain that the beautiful and romantic spot where are now 
to be seen the picturesque remains of the old McBee rock mill, with 
Comperdown Cotton Mills upon the opposite shore, is the same 
where once stood the litle corn mill, put up by Richard Paris among 
the Cherokee Indians, one hundred and twenty-five years asfo. 

And indeed there is small wonder that Paris was a Tory or a 
"king's man" when we consider that there was great diversity of 
opinion in nearly all sections of the country at the beginning and at 
different periods of the war, as to the wisdom of separating from the 
mother country. At the beginning few entertained such an idea, and 
there was no motion made in the Continental Congress for a declara- 
tion of independence until more than a year after hostilities had com- 

South Carolina was a favorite colony with the British crown with 
innumerable ties to bind her to the mother country. She had few 
grievances to complain of and had gone to war purely upon principle 
and to aid her sister colonies. Many good citizens of this State, and 

Digitized by VjOOQ IC 


particularly in the middle and western parts of it, were opposed to the 

It was therefore no wise likely that Richard Paris, living in the ex- 
treme northwest section of the State, with a large plantation and com 
mill on the banks of Reedy River, a valuable trade with the Chero- 
kees, and a handsome Indian wife would favor the war. 

The stamp act of the British Parliament or the tax of a few cents 
upon a pound of tea affected hi« interest very slightly. 

For him to have opposed the war or a separation from England 
was not unreasonable, to take up arms against his countrymen and to 
accept a commission in the British army was inexcusable. 


No more eligible spot in all this wild and beautiful country Could 
have been chosen by Richard Paris in 1776 upon which to erect his 
mill, than "The falls of Reedy River." More than a century and a 
quarter have elapsed since this first invasion of its rugged beauties by 
a white man. Many innovations have been made by the demands of 
an ever growing community and the requirements af a utilitarian 
age during all these years ; and yet there can scarcely be found any- 
where else so much of nature's wildest scenery, with such lovely and 
enchanting views, within five minutes' walk of the busy scenes of a 
city of 20,000 people. It is not only a beautiful and romantic spot 
fraught with historic interest to all the inhabitants of Greenville, but 
more than any other is it associated with sad and tender memories of 
the past to its older citizens. "The Falls \" the very name brings up 
to them a thousand associations of the olden time. Of the few who 
are living all will remember this lovely retreat as a never failing 
source of pleasure to the young people of the village, and always an 
object of interest to strangers. The writer remembers easily sixty 
and sixty-five years ago that a walk to "The Falls" was ever con- 
sidered a delightful recreation by the young and the old, more par- 
ticularly by the young if the moonlight was bright and the companion 
Cigi etable. The names are engraven there yet upon the everlasting 
rocks of scores of the young people of that day, and even of an earlier 
penod, while but few of the hands that chiseled them are now above 
the turf. Doubtless in the days of Richard Paris and before, it was 
icsorted to by the bold hunters and bright maidens of the great 
Cherokee nation, for one of its legends is of the "lovers leap," for 
which one of its rocks is named, and the story is, that at some period 
in the dim and remote past a young Cherokee brave leaped to his 
death from its summit from unrequited love. 

Music and love, and moolight were ever associated with "The 
Falls'- in the olden days of Greenville. Now instead of the romance 
of the olden time, the whirring sound of turbine wheels, and the 
hoarse whistle of the great engine of Camperdown Cotton Mills tell 
of a utilitarian age, and modern progress. 

Only a few days ago I noticed the old "Enchanted Tree," with its 
seat of rock just large enough for two beneath its withered branches, 

Digitized by VnOO^ IC 


now close to the turbine wheels, while within a few feet of the great 
black boiler, are the famous old rocks with well worn paths of a 
hundred years ago plainly marked, and the names of several genera- 
tions of Greenville dead still chiseled upon them. 

Fifty years later than the time of Richard Paris and his little mill of 
which I have been writing, or in 1824, these Falls were visited and 
described by an accomplished writer and traveler whose charming 
description of them and of the then village of Greenville will be g^ven 
in its proper place. More than a hundred years later the following 
lines were written. 


The sun looked o*er the eastern steep, 
Where mountain breezes freely sweep. 
To g^eet the hurrying flood, 
That breaks in many a foamy line. 
Breaks — ^but to laughingly combine 
In sweet, coquettish mood. 

We stood upon the shelving shore, 
With scenes of beauty spread before. 
Touched by the Master's hand — 
The glancing light, the sparkling dew, 
The living green, the upper blue. 
The mountains old and grand. 

The dancing waters at our feet 
Stayed not, our eager souls to greet 
But ever hastened on. 
They sparkled in the morning light 
One moment, then were lost to sight, 
Gone ! ah ! forever gone ! 

This life is but a restless stream, 

And fitful lights may sometimes gleam 

Where shadows soon must be ; 

Stern rocks will break the silent flow, 

And fret the waters as they go 

To the eternal sea. 

Mrs. S. A. Crittenden. 


Greenville District was first established and named by an Act of the 
Legislature of March 22, 1786. 

Mills says, (in 1824) : "Greenville is supposed to have derived its 
name from the verdant appearance of the country.*' On the other 
hand the oldest traditions relating to the origin of its name, and what 
the writer has heard from his boyhood up, is, that it was^ named in 

Digitized by VjOOQ IC 

75 1 H K G i: ERN VI LLi: CENTURY l«)OK. 

honor of Major General Nathaniel Greene of the American Revolu- 
tion. The principal argument against it having been named for Gen- 
eral Greene is the fact of the final e in his name having been dropped 
in the name of the district and village, while Mills and other writers 
spell the name of the hero G-r-e-e-n; and in some instances in old 
manuscripts the name of our county was spelled Greeneville ; so that 
the question of its true derivation still remains in some doubt. 

The first entry in the records of land conveyances in this district 
was a grant of 200 acres to John Earle in the fork of Middle and 
South Saluda Rivers in 1784. It was doubtless a choice location of 
bottom lands and is now the property of Mrs. H. D. Wilkins. 

There were many conveyances in different parts of the district be- 
fore the record is made of the transfer of the site of the presenf city of 
Greenville to Lemuel J. Alston in 1788. 

At the time of his purchase Mr. Alston was already the owner of 
several tracts in this district, one of which at least he had obtained by 
a grant from the State. The records show that he conveyed to "I§am 
Clayton in 1786, in the nth year of the indenpendence of the United 
States, fifteen acres on the waters of Saluda River, being part of a 
grant to him by Governor Moultrie in 1786, of 418 acres." 

Among the parties to these. earliest transfers of land which ante- 
date the founding of the village of Pleasantburg we find the names : 
Blassingame, Earle, Austin, Salmon, Seaborn, Dill, Pruitt, Prince, 
Perkins, Duncan, Stokes, Crayton, &c. ? 


I have before me an old day book of a store located near the site of 
the present city ofGreenville several years before the first lot was 
sold, or the village of Pleasantburg was located on the banks of 
Reedy River. Its appearance would be an inspiration to a true anti- 

It was kindly loaned to me by Mr. Alex. McBeth, secretary of 
Moneghan Cotton Mills. 

It records in plain and legible writing the sales on accounts of the 
firm of A. McBeth & Co., during the months of January, February, 
March and April, A. D. 1794. The heading of every page is Green- , 

ville County 1794. Though well preserved and the chirography 

good the book has every appearance of its 109 years. The pasteboard 
back is covered with old moth eaten canvass upon which is rather 
skilfully printed with a pen the letters Day Book, A. McB. & Co. 

Mr. McBeth had no idea where the store of his granduncle was 
located. Nor did I until I found in the Hall of Records this entry : 
*'The following plot or parcel of land containing eight acres, and 
situated upon the Island Ford road leading from Saluda River to 
Reedy River, is hereby leased for the term of seven years from the 
first of January next ensuing, to the said Alex. McBeth & Co., on the 
following conditions : That the said Alex. McBeth & Co. are to 
erect thereon one frame store house, 30 feet by 18 feet, weather- 
boarded and shingled, and at the expiration of this lease, the same 
with any outbuildings they may erect is to revert to the said John 

Digitized by VjOOQ IC 

'<^r '^ 

'/s '^^ 



'V ^>^yfr 

'V^' a 






■£h 'o^ 

/'T >^ 

.^^ >-//- 

. 1 






/ '^f^ 



y^if /X 

^i7. /5. 

jyi/ /o. 

-Are /s- 

^0 21/ 



■^o ^ £.$-. 

-^i^^ ^^. 

-/f< J^. 

.A-o, 3/- 





-A'o. ^; 


M ,3 d 

Jfo. £f 

Digitized by VjOOQ IC 

Digitized by VjOOQ IC 


This locates this old time store according to the judgment of Mr. 
J. N. Southern, county surveyor, and who has lived many years in 
the same neighborhood, about three miles southwest of Greenville 
at the crossing of the White Horse road with the long unused old 
Island Ford road, which Mr. Southern remembers from his child- 
hood. It is in the neighborhood of the Towns and Southern plan- 
tations. The Island Ford road formerly crossed Saluda some two 
hundred yards below the jxresent bridge of the Southern Railway Co. 
The island in the river was once a well known point at the same 
place, but has now entirely disappeared. 

The names of the customers, most of them recurring frequently 
on the pages of this day book, indicate the locality of the store to be 
near the site of the future village. 

These are some of the names thus preserved of those whose resi- 
'd|ence around the trading post and mill of Richard Paris antedates 
the founding of the future village of Pleasantburg: Lemuel J. Alston, 
(i punch bowl, &c.), David Norris, (i Bible, &c.), Waddy Thomp- 
son, (the chancellor), George Seaborn, Prew Benson, Robert Max- 
well, Esly Hunt, (cr. by deer skins), William Lynch, James Wil- 
liams, (on Georges Creek), John Hunt, (red head), Dr. John Nicho- 
las, Wm. Middleton, Robert Harrison and son Reuben, Samuel 
Towns, David McDavid, Wm. Collins,( Reedy River), John Blassin- 
game, John Young, Balus Earle, Elias Earle, Robert Elasley, 
Thomas Blassingame, Wm. Towns, Wm. Tubbs, James Garrison, 
Nelson Dickson, Samuel Weaver, Samuel Carson, John Goodlett, 
Charles Bowen, James Sullivan, John Robinson, and John Ware. 

These are a few of the many customers, and a goodly array do 
they present of names that have been prominent in Greenville his- 
tory for the 109 years since that time. And what interesting groups 
must have met at this old store to discuss the stirring events of that 
early day. 

There is cr. to A. McBeth of £2^ iis 3p for one still and black- 
smith vice hauled from Charleston by Tarrent. 

The price of tallow was 5cts a pound, powder 37 1-2, shoe buckles 
37 1-2, whiskey 7 1-2 cents for 1-2 pint, nails I4cts a pound, sugar 12 
and iron 6 cts. 

Some of the names appear almost daily, and by far the most fre- 
quent charge is one half pint of whiskey 7 1-2 cts. 

Since writing the above I have visited the site of this old store of 
1794 in company with Mr. James B. Ligon our former chief of police. 

Mr. Ligon was born within two miles of the spot in 1837. His 
father, John T. Ligon was born at the same place in 1792, while his 
grandfather, Blackman Ligon moved there from the Grove several 
years before that time. 

So that no one could have been so well qualified to give me most 
Interesting information, not only relating to the locality of the old 
time store, but also many facts and authenticated traditions of this, 
probably the most historically interesting locality, and neighborhood 
in the rounty. ^ , 

Digitized by VjOOQ IC 


In the first place, it is one of the loveliest sections to be seen in a 
days ride, though it is only three or four miles from Greenville. 

The road is along an elevated ridge, with a constant and beautiful 
view of Paris Mountain and the Blue Ridge. The improvements of 
Brandon Mill, the cotton seed oil mill, and other buildings have car- 
ried the city limits well out to the three mile post, and upon no other 
drive of a few miles could a stranger be taken that would give him a 
finer impression of Greeenville than this. • 

The substantial character of the men who in 1794 had settled within 
reach of the McBeth store is attested by the partial list we have given 
of its customers. 

Still more remarkable was the group of men, noted in their day, 
and well remembered yet, who were living then, and of others equal- 
ly distinguished, who resided later, in that immediate neighborhood. 
Gen. John Blassingame, Governor Joseph Alston, Samuel and Wil- 
liam Towns, and Blackman Ligon were neighbors there. Hon. Joel 
R. Poinsett and C. C. Memminger attracted by the loveliness of the 
country and the delightful climate located there afterwards. 
^ .The site of the McBeth store is not far from the overhead bridge 
of the Southern Railroad, and the residence of Mr. T. L. Childers. 
Also, it is about 100 yards from Tanglewood school house, at what 
is plainly to be seen to have formerly been the intersection of the 
Old Island Ford road, with the Whitvi Horse road, before the latter 
was relocated. 
1^ It was fomerly a part of the Stewavt, or Gen. Blassingame place. 

I visited the old "General John Blassingame" family burying 
ground which is near by. Several of the tombstones are broken, and 
I saw none in memory of General Blassingame. who died in 1823. 
One to the momory of Mrs. Elizabeth Blassingame tells that she died 
in 1834, aged 60 years. She was a sister of the late Col. John Easley. 
Erasmus Robinson died in 1822. This was an infant brother of Mrs. 
Anna Labruce Briggs now living in our city on Hampton avenue. 

Mrs. Briggs, the mother of Mr. Henry and Mr. Willie Briggs of 
our city, is the daughter of Mr. John Robinson who lived in Green- 
ville 75 years ago, owning the square upon which the First Baptist 
church is now built. The same property was afterwards owned by 
Jud.i>e Richard Gantt, who with his daughter, Mrs. Hay, lived there 
many years ago. 

Mrs. Briggs is a granddaughter of Genral John Blassingame as is 
also Mrs. Mary B. Cleveland of our city, and Mr. J. A. Easley is a 
great grandson. She often visited the home of her grandmother 
after the death of her grandfather, and relates many interesting in- 
cidents of those early days. 

One is, that Theodosia Burr, or Mrs. Governor Alston as she then 
was, often visited at their house, living but a short distance, less 
than a mile away ; and that she boarded an entire summer at her 
grandfather's during an absence of Governor Alston. Their resi- 
dence was at the handsome place now owned by Mr. John H. Hon- 
our. General Blassingame was the first settler of the Stewart place. 
Hon. C. C. Memminger afterwards lived there, also Mps^ Robert 

■digitized by VjOOQ IC 



Stewart, and the late Mr. John Houston. It is now owned by Mr. 
L. E. Thruston. 

The Poinsett place is another beautiful spot in this charmingly 
diversified and undulating section of country, being about one mile 
west of the Stewart place. This was originally settled by John Blas- 
singame, Jr., who called it Tangle Wood, by which name the local 
school house has ever since been known. It was greatly adorned by 
Mr. Poinsett when he lived there, many evidences of which are still 
to be seen. It was afterwards owned by Hon. M. L. Donaldson and 
also by Mr. Robb, of Charleston. The original house was burned 
while owned by Mr. Robb. The property is now owned by Mr. R. A. 

Hon. Joel R. Poinsett who resided here many years while a citizen 
of Greenville, was a distinguished man in his day. He was also a 
gentleman of great refinement and culture. After traveling exten- 
sively in Europe and other countries he pronounced the climate of 
Greenville equal to any in the world. As Secretary of War during 
the administration of President Fillmore he filled that high office 
with great distinction. Also he projected the State road across the 
mountains at Saluda Gap in this county, where the massive arches of 
the stone bridges still attest his skill as an engineer, and the Poinsett, 
or basin spring, with his name engraved above the granite basin, is 
a lasting and beautiful monument to his memory.. For many years 
he was a vestryman of Christ Church in this city and assisted by his 
efforts in erecting the present church edifice in 1850-52. Mrs. Poin- 
sett also left a legacy to the parish in her will. 

The present old court house, or Hall of Records, built in 1823, and 
which is today a model of massive architecture and symmetrical pro- 
portions was planned by Mr. Poinsett. 

William, another son of Gen. Blassingame, made the first settle- 
ment at the John T. Southern, now the Yawn, farm, in the same 
neighborhood. , 

Reuben Harrison, whose names appears among the list of cus- 
tomers at the McBeth store, took up a considerable body of land 
near Ligon's bridge over Saluda soon after the Revolutionary War. 
Several of his grand children and other descendants are still residing 
here. William and Samuel Towns and Blackwell Ligon were large 
landholders of that day in the same neighborhood. 

From the number of entries in the old day book, of deer skins re- 
ceived from different customers, it was a fine section for game at 
that time. 

Sergeant Ligon, as I have called him since as orderly serjSfeant of 
Capt. Ha\vthorne's company we stood tosrether at First Manasses 
and other battles, pointed out to me along the road the old stands 
where deer were killed a hundred years ago, as told him by his father, 
who was then a boy eleven years of age. Also he told him of having 
seen thirteen together at one place in the neighborhood. 

The Pendleton road by Ligon's bridge, now discontinued, and the 
White Horse road are among the oldest in the county. Th^^t^J^ 



said to have taken its name from the signboard of an old tavern that 
once stood at the intersection of this road with the former Asheville 
road at the Newby place, 12 miles above Greenville. 


In the fullness of time ar in. the good year of our Lord 1797 the 
present city of Greenville with its colleges and churches, railways 
and cotton mills, its 65 ipiles of streets, and homes of 20,000 popula- 
tion, was started by the laying off on the wooded slope north of 
Reedy River an embryo village. 

The plat of this village, a copy of which we print, was called 
"Alston's plat." It laid off four squares upon each side of Main street 
extending from Washington street to the river. The squares, or 
most of them, contained about four acres. These were divided into 
fifty-two lots, generally of one-half acre each, and numbered from i 
to 52. 

The village thus laid out in the virgin forest, upon the beautiful 
and romantic spot once a portion of the plantation of Richard Paris, 
the dispossessed Tory and British officer, and the seat of his corn 
mill among the Cherokee Indians at the Falls of Reedy river, was 
named Pleasantburg. 

This interesting old plat is recorded in Book E., page 62, in the 
office of the Register of Mesne Conveyance. A copy of reduced size 
to suit the pages of this book has been kindly made for me by Mr. J. 
Newton Southern, county surveyor. It shows the present Main street 
leading from the river, with the cross streets. Broad and Court, and 
McBee avenue, called at that time, before the advent of Mr. McBee, 
Avenue street. This broad and beautiful avenue extended from 
Main street to the commanding residence of the lord proprietor of 
all the surrounding acres, Lemuel J. Alston. 

At the intersection of Court with Main street, which was 100 feet 
wide, a public square was provided for by cutting out from each 01 
the four corner lots 52 1-2 feet in width, and the same in depth, form- 
forming the present commodious square of 205 feet upon each of its 

In the centre of this squiare, or in front of the present old court 
house, was put up the original one story log court house facing the 
south, or towards the river. At the eastern end of Court street, then 
called Cross street, and extending only to the intersection of what is 
now Fall street, was erected the jail, a two-story building, also of 
logs. These primitive buildings served their purposes until about 
the year 1824, when the picturesque and substantial old court house, 
now the Hall of Records, was built. 

About the same time was erected the massive old rock jail which 
was replaced by a new one several years ago. 

In 1797 the surrounding country was too sparsely settled for the 
pew village to be built up quickly, so that for several years Mr. 
Alston appears to have sold the lots not very rapidly. 

The first sale was April 22d, 1797, "2 lots, Nos. 11 and 12, i acre, 

digitized by VnOO^ IC 


for $100," to .Isaac Wickliff . As seen on the plat these lots included 
the present law range and adjoining property of T. Q. Donaldson, 

The next recorded' is on September 5, 1798, "6 lots at Greenville 
C. H., village of Pleasantburg, one half acre each, Nos. i, 2, 3, 16, 17, 
18, to John McBeth for $600." This was the entire square of three 
acres south of the old court house, on which Governor Perry after- 
wards lived, and now occupied by the law offices of Mr. J. P. Miller, 
and by the wholesale firm of Pope & Ellis, and others. 

The next sale was to Thomas Alexander on August 22d, 1799, lot 
No. 36 for £20. Also in 1799, to John W. Wood, 2 acres in the vil- 
lage of Greenville, lots Nos. 37, 39, 40, 48, 47, 22, for $1,000. 

On April 7th, 1800, to Francis Wickliff, 2 lots, 14 and 15, for $300. 
These comprise the lot on which stands the U. S. C. H. and the one 
in rear of it. 

• On April 5th, 1800, to John B. Blackman, lots 13, 5 and 10. Also 
in 1800, to John McBeth, i 1-2 acres in Greenville, lots 34, 35, 38, for 
$187. These comprise the lot, with a front of nearly one-half of the 
entire block on Main street on which stands the National Bank of 
Greenville, and two other lots on McBee avenue. 

In 1,801, to Elias Earle, 1-2 acre, lot No. 6, for $500. 

In 1804, to John Taylor, 1-2 acre, lot No. 4, for $40. 

In 1805, William Anderson, then sheriff of Greenville District, 
sold tc Erwin, Patton and Cleveland, 1-2 acre in Pleasantburg, lot 
No. 36, for $50. This amount was of course in excess of the judg- 
ment under which it was sold. 

This marks the time at which Capt. Jeremiah Cleveland came to 
Greenville and engaged in the mercantile business. In a few years 
he bought out his partners and continued business until he amassed 
a fortune of several hundred thousand dollars while Greenville was 
yet a village. The corner he occupied is still in the family, and has 
been occupied by successive firms in the dry goods business for 
about one hundred years. 

Notably it was occupied by Alexander Nicol, and the firm of Has- 
tie & Nicol, seventy-five years ago. Mr. Nicol was a famous mer- 
chant of Greenville in his day. He was a genial old Scotchman, and 
a thorough business man, had sold goods in Inverness and London, 
and made a large fortune in Greenville before returning to his rela- 
tives ir New York, where he died. Being a bachelor, he boarded 
with his friends, the family of Capt, Cleveland, all the years he was 

While a boy I clerked for him three years while he occupied the 
opposite corner on Main street. At the same time, which is nOw 
sixty years ago, my old friend and our townsman, Mr. C. W. 
D'Oyley, clerked for him also. 

Of two things, I remember, Mr. Nicol often boasted, one was, 
that he had sold a hat to Sir Walter Scott, and the other, that King 
George IV had taken off his hat to him ; though I suppose it was 
probably taken off to a thousand others at the same time. 

In 180S, the sheriff sold one half of lots 34 and 35 to David Good- 

Oigitized by VjOOQ IC 


lett, and the next year one half of the same two lots were bought by 
William Toney. 

In 1807, L. J. Alston sold to John Archer, 1-2 acre, No. 46, **in 
Greenville village, where my blacksmith shop now stands." 

In 1811, the same to Jasin Plant, lots 40, 41, for $375. 

In 1814, my father, Dr. John Crittenden, bought from estate of 
John Ayres one acre, in part conveyed to him by John McClanahan, 
on the corner in front of the Mansion house, for $1,000. 

The same year Alexander Sloan bought lots 2, 3, 16, i, 17, 18, for 


In 181 5, L. J. Alston to George W. Earle, 1-2 acre on Main street^ 
lot 51, also lots 49 and 50. 

In 1S15, the same to Waddy Thompson, 200 acres on Richland 
creek. This was to Chancellor Thompson, father of General Waddy 
Thompson, former member of Congress from this District and Min- 
ister to Mexico about 1850. The 200 acres included the present 
Boyce lawn property, recently covered with beautiful residences, and 
where General Waddy Thompson resided many years in true baro- 
nial style, with his beautiful lawn and broad acres surrounding the 
old colonial mansion. 


In 181 5 occurre the last sale I will record, and indeed it was a 
notable one, the effect of which upon the future of the little village of 
Greenville can never be known. 

It was Lemuel J. Alston to Vardry McBee, of Lincolnton, N. C, 
11,028 acres, embracing nearly all the lands in and around the village 
except the scattering lots already alluded to as having been sold. 

Mr. McBee did not remove to Greenville for several years after- 
wards, but he immediately set on foot various industries much need- 
ed in the community, and that gave early promise of the wonderful 
career of enterprise and business success that characterized his long 
residence here in after years. 


Gibson Southern, who was born in Virginia in 1748, emigrated to 
South Carolina and settled on Enoree in this county in what is 
known as the Taylor neighborhood, before the Revolutionary war. 
His. great grandson, William Southern, is now living upon the place. 
Gibson Southern and Revolutionary Wade Hampton married sis- 
ters, daughters of Edmund Peters, Esq., a prominent citizen of Spar- 
tanburg County, who entered a large body of land on Enoree, includ- 
ing what is known as the Darby mill place. There is extant an old 
plat showing that the county seat was at one time intended to be lo- 
cated upon this tract. 

William Goodwin, grandfather of the late John H. Goodwin, Esq., 
settled at the Humphrey place on the state road, five miles from the 
North Carolina line, during the Revolutionary war, being one of the 

Digitized by VjOOQ IC 



earliest settlers. The great cane brakes of Saluda were then almost 
impenetrable from the richness of the soil and rankness of the 
growth. The first corn planted on the Saluda bottoms was by dig- 
ging up the cane roots with a mattock. Capt. Wm. C. Humphrey is 
a great grandson of Wm. Goodwin, who has numerous descendants, 
many of whom still own broad Saluda bottoms. 

General Robert Maxwell, a prominent citizen and soldier of the 
Revolutionary war, was originally from Londonderry, Ireland. Just 
after the war he settled on the Grove and built the house still stand- 
ing one and a half miles from Pelzer, on the Greenville road. The 
place i? now owned by Mr, Lenhardt. During the Revolution h 
price was set upon his head, with others, by George III. After the 
war he was a member of the Continental Congress. 

He was shot from ambush and killed in 1797, while crossing, on 
horseback, the shoals across Saluda river, where now stands the dam 
of Piedmont mills. He had started from home to ride to Pendleton 
C. H. His assailant was never discovered and was said to have been 
disguised as an Indian. Dr. Kennedy, a political rival, was suspected 
to have been the instigator and tried but acquitted. 

He was buried on his own plantation and over his grave is this 
record, "In memory of Robert Maxwell, who died 1797. He was a 
Whig, a soldier and a Christian'.' No higher tribute could have been 
paid him. 

His son, Capt. John Maxwell, was born on the Grove in 1791. In 
the Indian war of 181 2 he commanded a company under Jackson 
against the Creek nation. Capt. John Maxwell was the father of Dr. 
John H. and Miss Miriam Maxwell of our city. 

James Harrison, grandfather of the late John H. and Dr. James 
Harrison, and great grandfather of Mrs. Samuel Mauldin and Dr. 
M. B. Harrison, now of Florida, moved from Spartanburg County in 
1784, and settled on Cripple creek, about four miles west of Fairview 
church. The old house that he built about that time is still standing, 
belonging now to Mr. Samuel Harrison. As usual with these old 
houses it is built of plank sawed by hand and with wrought nails. It 
is one and a half stories high and in good preservation. Mrs. Har- 
rison was a sister of General Wade Hampton of Revolutionary mem- 
ory. She was present with other members of the family at her 
brother's, in Spartanburg County, where they had gathered for pro- 
tection, when the awful massacre of the Hampton family by the 
Tories and Indians was perpetrated during the Revolutionary war. 
Her father and mother, brother and child were all murdered at that 

General James McDaniel was a prominent citizen of Greenville in 
early days. In 1785, when he was but a boy, his widowed mother, 
moving from North Carolina, located eight miles east of Greenvijle. , 
He became a man of sterling qualities and great popularity. Was 
Quartermaster in the American army during the war of 181 2. About 
1830 was elected sheriflf and held that and the office of clerk of the 
court for many years. Governor Perry said of him at the time of his 
death, in 1852 : "He was the only man I ever knew that overcame his 

Digitized by VjOOQ IC 


enemies by kindness/* His wife was Miss Mary Austin, daughter 
of Col. Wm. Austin of Revolutionary fame. His sons, Major W. A. 
and John T. McDaniel, filled the same county offices of clerk and 
sheriff, and his grandsons, James A. and W. B. McDaniel, are now 
respectively clerk of the court, and clerk of our city council. 

The Charleses, Garrisons, Dacuses and Huffs were eary settlers 
upon Grove creek and about Piedmont and Pelzer. Capt. John 
Charles, who died last year at the age of 89, was a son of the original 
settler of that name. His father, John Charles, who lived to the age 
of 92, came from England about the beginning of the last century 
and located on what is called the Georgia road, ten miles below 
Greenville. Of his nine children Capt. Charles was one of the eldest. 
They all lived to great age, and the average of their lives was said to 
be 81 years. Naturally he left numerous descendants throughout 
the county. Among his grandchildren are Jas. P., Henry, arid J. H. 
Charles, of our city, as was also the late Joseph D. Charles, president 
of Reedy River factory. 

Of the Garrisons there were four brothers. Coming originally 
from Virginia, first to North Carolina, and then located on the rich 
lands of "The Grove." They were General B. D. Garrison, Charles, 
Peter, and David Garrison, who have also left numerous descendants 
in the county. Peter was killed at his home by a runaway negro who 
was sleeping in his bam. It occurred 80 years ago and the negro 
was condemned and executed near the village on the Pendleton road, 
now Pendleton street. 

One of the early settlers of this portion of Greenville county was 
John Lenderman, who soon after the Revolutionary war settled eight 
and one-half miles south of Greenville, near Reedy river, on the farm 
tiow owned by J. Riley x\shmore. He emigrated from Holland pre- 
vious to the war and located first in North Carolina, where he joined 
the ranks of the Whigs, as the patriot army was called, and was en- 
rolled and served as a Revolutionary soldier. The old house in which 
he lived has entirely disappeared, but his descendants of the fourth 
and fifth generation still remain as does the name "Lenderman's 
neighborhood." He was great, great grandfather of Esq. W. M. and 
Jacob Lendenman. 

John M. Cureton was the first of that name to settle in the county. 
He was grandfather of Mr. G. W. Cureton of our city, who is now in 
his 85th year. He was also from Virginia and located on Enoree 
river in the Clear Spring neighborhood soon after the Revolutionary 

Among the early settlers in the upper part of the county were Wil- 
liam Blythe and his wife who located on the Saluda river at Lima, 
near the close of the last century. Originally from Virginia, they 
settled first in North Carolina, but were afterwards attracted to the 
rich lands of Saluda of which they owned a large tract, since the 
property of the late John H. Goodwin, Esq. They were grandpa- 
rents of Absolam Blythe, Esq., of our city, and lived, until their 
death, at Lima, where their graves are still to be seen. 

Two of their sons, who came with them to the then wilds4)f Upner 

Digitized by VjOOQ IC 


Carolina, lived as honored citizens to very advanced ages and are 
well remembered by many now living in the upper part of the county. 
Absolam, who dide in 1862, aged 95 years, owning at that time the 
John H. Hagood place, and Rev. David Blythe, who died in 1870, 
aged 85 years, owning the Mayfield place on Saluda, a plantation 
once owned by Dr. John W. Lewis, who was afterwards president of 
the Georgia Central Railroad. 

Among the first settlers upon the choice lands of the upper part of 
the county was John Foster, who located not many years after the 
Revolution upon the well known Foster plantation on the Three 
Forks of Saluda river. He was one of the strong men of his day, a 
soldier and patriot, having held the commission of a lieutenant in the 
Revolutionary army. 

His son, Robert C. S. Foster, born during the last war with Eng- 
land, was long a prominent citizen of Greenville, living four miles 
west of the village. He was also noted for his public spirit and be- 
nevolence until his death in 1859, ^^ ^^^ ^S^ ^^ eighty years. 

John Foster was grandfather upon the mother's side of Governor 
Perry and upon the father's side of Mrs. J. G. Hawthorne and Mrs. 
Patsy Farr. He was great grandfather of our present Master in 
Equity, Hon. D. P. Verner. 

John Young and William, his brother, both noted partizans and 
"Marion's men" in the Revolutionary war, settled aout five miles 
above Greenville upon opposite sides of Reedy river before the vil- 
lage of Pleasantburg was laid out. John settled upon the west side 
of the stream. The old house of four or five rooms is still standing 
in which he and his wife, who was Nancy Salmons, lived and died. 
That he was one of Marion's partizan band is well authenticated. His 
grandson, Mr. Henry L. Berry, has now a quaint old drinking cup, 
which the writer has drank from, and an old arm chair, both pre- 
sented to John Young ^y General Francis Marion. The cup is made 
of horn and rimmed and banded with silver. 

Strother D. Shumate was one of the early settlers of Dunklin town- 
ship, having settled on Mountain creek in 1790. He was from Fau- 
quier County, Virginia, and married Miss McDavid after coming to 
South Carolina. They were grandparents of Mr. Wm. T. and R. Y. 
H. Shumate. 

Samuel A. Towns settled the old Towns plantation, three miles 
southwest of Greenville, in 1792, or five years before the village of 
Pleasantburg was laid out, coming from Virginia. His father, 
Samuel Allen Towns, who was a wealthy planter had taken an active 
part in the Revolutionary war and suffered much loss of property 
through the notorious raids of Lord Cornwallis, though his dwelling 
was said to have been spared by that commander by reason of a con- 
nexion by marriage between the families. 

Samuel A., Jr., whose name appears in the list of customers at the 
old McBeth store in 1794, was one of the remarkable group of solid 
men who located in that immediate neighborhood. He had large- 
possessions and was several times visited by his father who would 
ride on horseback from Virginia. His wife was Miss Rachel Stokes, 

Digitized by VjOOQ IC 


a daughter of Jeremiah Stokes, also one of Greenville's first settlers. 
The late Col. G. p., S. A. and W. A. Towns were his sons and he 
has numerous descendants in our city and county. He died in 1823 
between fifty and sixty years of age. 

About 1798, Jesse Taylor, moving from Virginia, settled nine 
miles north of Greenville in the present neighborhod of Taylor's 
Station on the Southern Railroad. He was ancestor of the numerous 
families of that name residing in that neighborhood, and in the 
county. His son, Thomas, who died in 1875, at the age of 92, was 
fifteen years old when his father moved, and would tell of his owning 
the first wagon in the neighborhood, only sleds being used before. 
Also that during his own long life he had never called a physician 
except once, and then it case of an accident. Mrs. Taylor, his wife, 
lived to 90 years of age. They were parents of Mr. Alfred Taylor of 
Taylor's Station, and of the late Mr. Washington Taylor. 

The SulHvans, Arnolds, Dunklins, Shipps, and Boilings were the 
earliest settlers of Dunklin township. 

Charles Sullivant, as the name was originally spelled, moved from 
Virginia in 1784, buying 400 acres of land on Horse creek for 40 
pounds sterling. He and two of his sons, Hewlett and Moses, served 
in the Revolutionary war directly under Washington before moving 
to South Carolina. Hewlett was senator from this county at the time 
of his death, in 1826. He left seven sons and two daughters who^ 
together with their numerous descendants, have for fifty years com- 
prised probably the most influential and widely extended family con- 
nection in the county. 

His sons were: Hewlett, Joseph, Thomas J., Charles P., G. W., 
Dr. James M., and Dr. John C. His daughters were: Mrs. James 
Latimer, and Mrs. Jincv Moore. Charles P. was a distinguished 
lawyer of Laurens, S. C, and Dr. James M. a representative in the 
Legislature several years from Greenville. Mrs. Keziah McCul- 
lough, relict of the late Col. James McCuUough, .was his grand- 

Jeremiah Stokes settled^ four miles east of Greenville soon after 
the Revolutionary war on Laurel creek. He was one of the largest 
landholders in the county, leaving his two sons, John H. and Hugh 
Stokes, both large land owners at his death. 

The earliest settlers in the upper part of the county on North Sa- 
luda were the Merritts, Adams, Hodges and Terrys. Benjamin Mer- 
ritt, from whom Merrittsville is named and who was grandfather of 
Capt. Davis W. Hodges, came about 1787. The father of Capt. 
Hodges, the late Col. John Hodges, raised an entire company in 
Greenville County which he commanded in the last war with Eng- 
land in 1812-15., serving under General Jackson. Also in 1836, 
during the Indian war he raised a company but marched only to Old 
Pickens C. H. when peace was declared. 

About the beginning of the last century the tavo brothers William 
and Joseph McCullough came from County Antrim, Ireland, and 
settled on the upper waters of Horse creek in Dunklin township. 
They were of the sturdy Scotch-Irish race to which upper Carolina is 

Digitized by VnOO^ IC 



indebted for much of it& best blood. Both have left numerous de- 
scendants many of whom are still in this county. William lived to be 
about 90 years old and died in 1852. He was grandfather of T. Q. 
Donaldson, Esq. 

In the same, or nearly the same, neighborhood were settled a few 
years later the families of Micajah Berry, Col. H. V. Johnson, Wm. 
Davenport, Drs. James and John C. Sullivan, Squire Calhoun and 
Andrew Ramsey, forming, as was often the case in rural life in those 
days, a highly cultivated and refined community with good schools, 
churches and a public library. Dr. David M. Ramsey, president of 
the Board of Trustees of Furman University, is a son of Mr. Andrew 

Joseph McCullough lived to be about 74 years of age and died in 
1853, universally beloved and respected for his kindness of heart and 
deeds of charity. He was father of the late Col. James McCullough, 
so long and favorably known to the people of Greenville County, and 
who commanded the i6th S. C. Volunteers in the war between the 
States, and grandfather of our townsman, Hon. Joseph A. McCul- 

David Cowen also emigrated to the same neighborhood fromi 
County Antrim with his family. His daughters are said to have 
brought the first Irish tapestry ever seen there, and taught their 
children the art of weaving in beautiful patterns, the wliite counter- 
panes much in vogue then, some of which are still in the families of 
their descendants. They were spun and woven by hand and the seed 
picked from the cotton with the fingers. He was a cabinet maker 
and carpenter and built the first churches at Lebanon and Rabun 

Col. Benjamin Arnold, grandfather of Col. Robt. Arnold of the 
Hampton Legion, came from Virginia when a small boy. The family 
located near old Lebanon church. His name appears on many of the 
old records of this part of the county as surveyor. He was also said' 
to have been a genius as a workman in wood, iron and granite, and 
was both a prominent and a useful man in his day. 


During Mr. Vardry McBee's absence from Greenville for a period 
of several years after buying the Alston property, he rented the 
homestead at the head of McBee avenue to Esquire Edmund Wad- 
dell, who soon opened it as a hotel or summer resort for low country 
planters and visitors, who then thronged the village of Greenville* 
during the summer months. This was the first regular hostelry that 
was opened in the village for the entertainment especially of these 
profitable and honored guests. 

From its earliest discovery by the white man the delightful climate 
of this section of country had been celebrated in prose and in poetry.. 
One old versifier terms Greenville, in the language of Goldsmith, 
"loveliest village of the plain." And Dr. Ramsey in his history of 
South Carolina says of this section in 1808: "The upper country pos- 

Oigitized by VjOOQ IC 


sesses the natural requisites of health and longevity. Marriages are 
early and generally prolific. In this district, (Greenville and Pendle- 
ton,) containing upwards of 17,000 inhabitants there is not one wo- 
.man of the age of 25 who is neither wife nor widow." So that it is 
about 100 years since Greenville was first noted as a health resort. 

The old McBee homestead which still stands upon the hill at the 
head of McBee avenue, overlooking now a city of 20,000 people, with 
a long stretch of the Blue Ridge mountains on the west was doubt- 
liess a charming summer resort in those primitive days of Greenville, 
and Esquire Waddell was a most genial host. 

Many anecdotes were told for long years afterwards, and which I 
often heard when a boy, of the experiences of Esquire Waddell and 
his aristocratic guests. Though lacking even the rudiments of edu- 
cation, the old Squire was a man of upright sturdy character, and 
natural ability, and with the efficient help of Mrs. Waddell laid here 
the foundation of the large fortune that he left at his death. 

It was always said that Mrs. Waddell taught him to sign his name 
after they were married, and that he never did learn to read. In 
signing his name it would not do for him to stop or he would have to 
start over again, the movement being entirely mechanical. On being 
noticed reading a newspaper upside down he was asked what was the 
news ? when he promptly replied, there had been a tremendous storm 
on the ocean and all the ships were blown bottom upwards. Bein^ 
told he was reading the paper wrong side up, he said, he paid for his 
paper and would read it any way he pleased. 

Coming down the avenue (McBee's), one day he met a friend to 
whom he said : "I am too much crowded, in fact I will have to build a 
condition to my house, that I may entertain my low country friends 
in a more hostile manner." 

He afterwards bou)2:ht the large plantation of 1200 acres formerlv 
owned by Col. E. S. Irvine, and now by Mr. James A. Finlay, on a 
portion of which is built the great Moneghan Cotton Mill. He was a 
good farmer and owned many negroes. On coming to the village 
one day on horseback, as he usually did, he remarked to a friend that 
he must hurry back home as these stationary flying clouds indicated 
rain ; for none of which old stories do I vouch the truth. 

He owned at one time the corner now occupied by the National 
Bank of Greenville in which was then the dry goods firm of Hastie & 
Nicol. He sold it to Mr. F. F. Beattie in 1854, who at that time 
moved his business from the old Greenway & Beattie stand at the 
upper end of Main street, 


There is no record within my knowledge that illustrates so fully the 
liberality, intelligence, and far-reaching wisdom of the first settlers of 
Greenville, or the sturdy manhood and womanhood of which the little 
village was composed eighty years ago, as that which shows the 
efforts and the sacrifices made by them in establishing and 
maintaining for many years the Greenville Male and Female Acade- 

Digitized by VjOOQ IC 


mies. They flourished for more than thiry years, attracting many 
pupils from abroad who boarded among the citizens, and added much 
to the reputation of the place. 

The Academies were founded in 1819, when the village contained 
about 400 inhabitants. 

On August 20, 1820, Mr. McBee deeded to Jeremiah Cleveland, 
William Toney, William Young, John Blassingame, Spartan Goodlett 
and Baylis J. Earle, trustees, 30 acres of land "adjoining the village, 
for the purpose of establishing the Greenville Male and Female Acad- 
emies." The boundaries extended from the present residence of Mrs, 
Dr. Marshall to Towns street, and from the present College street to 
the Academy branch, and were at that time covered with native forest 
and a great undergrowth of chinquepin bushes. Truly this was a 
broad and beautiful domain dedicated in the infancy of our city to the 
cause of education. 

Before the date of the deed a subscription had been taken up for the 
purpose of erecting the necessary buildings, &c. I have before me 
that old subscription list. It is contained in an old record book which 
was thoughtfully loaned me by F. B. McBee, Esq., whose father, Wm. 
P. McBee, was the last secretary of the Board of Trustees of the 
Academies It is dated October, 1819, and is well worthy of being 
printed here for several reasons. In the first place, it shows in large 
measure the prominent citizenship of the village at that early day, and 
will be of interest in that respect to hundreds of their descendants ; for 
not one of that long list of honored names is now among the living. 
It is also due to the memory of these patriotic men that the record of 
their liberality should be preserved. It is as follows : William Toney, 
$500; Jeremiah Cleveland, $500; Thomas G. Walker, $500; Francis 
H. McLeod, $500; A. Carruth, $100; A. R. Parkins, $250; John H. 
Harrison, $100; Samuel Towns, $150; B. John Earle, $100; B. Dun- 
ham, $100 : John Blassingame, $200 ; A. Sloan, for estate of J. Maul- 
din, $100; Thomas Ballonby, $100; John McCIanahan, $100; Richard 
Thruston, $25 ; Robt. A. Maxwell, $50 ; Tandy Walker, $50 ; A. Vick- 
ers, $10; John H. Joyce, $50; Robt. D. Moon, $20; Wm. Hubbard, 
$25; Street Thruston, $20; Zion Goodlett, $10; John H. Goodlett, 
$10; Josiah Kilgore, $50; David Westfield, $25; Phillip C.Lester, 
$10; Elijah Pike, $3 ; Rich'd Harrison, $50; John Brown, $20; John T. 
Ligon, $10 ; Peter Cauble, $5 ; Richard Williams, Sr., $100 ; James Mc- 
Daniel, $100; Garland Walker, $30; William Young, $100; John 

Stokes, $50 ; Tully Boiling, $100 ; Johnston, $10 ; John Gowen, 

$100; Micajah Berry, $50; George Seaborn, $50; Jeremiah Stokes, 
$50; Levi Stokes, $25; Geo. W. Earle, $200; Warren R. Davis, $30; 
Thomas B. Williams, $50; Bannister Stone, $10; Wm. Crymes, $50. 

Almost $5,000 from 49 subscribers. Some of these were men of 
large means, others had their fortunes yet to make, and doubtless 
some with no children to send to the Academies. At least one of the 
solid brick structures then erected is still standing. It has been added 
to and modernized by Col. James L. Orr, and now constitutes a part 
of his handsome residence on College street. 

A brick building was also erected on the Female Academy grounds,. 

Digitized by VjOOQi 


which has since been torn down to make room for the Conservatory 
of Music, and a frame dwelling that was destroyed by fire in 1836. 
The dwelling now occupied by President Towns of the "College for 
Women/' was soon afterwards erected in place of the one that was 
burned. The above subscription is only one of many similar contri- 
butions by the public in support of the Academies. In July, 1823, $930 
was contributed for an additional building for the Greenville Female 
Academy. In January, 1836, $179 for repairs. In 1837 $1,346 "to re- 
place the dwelling house attached to the Female Academy which was 
■consumed by fire in August, 1836." In 1838, $199, for the purpose of 
procuring globes and surveying instruments for the Male Academy, 
and also other subscriptions. 

In 1821 the rules and by-laws adopted provided for 7 trustees, which 
number was afterwards increased to 10. The first board whose names 
I find recorded consisted of Dr. William Butler, E. D. Earle, F. F. 
Beattie, R. B. Duncan, Dr. Wm. Robinson, John M. Roberts, and 
William Turpin. To these were added, as vacancies occurred, up to 
the period of the transfer of the property to the Baptist Convention of 
South Carolina, in 1854, the names : Tandy Walker, Dr. T. C. Austin, 
J. W. Brooks, Dr. John Crittenden, B. F. Perry, Josiah Kil.sfore, Dr. 
C. B. Attwood, William Choice, Dr. A. B. Crook, Benajah Dunham, 
G. F. Towns, B. Statham, Dr. O. B. Irvine, Wm. Roberts, T. M. Cox, 
and W P. McBee. 

The first principal of the Female Academy was Rev. Wm. B. John- 
son, D. D., a gentleman of high character and qualifications, who was 
rnuch beloved by his pupils, of whom probably not one is now living 
He was succeeded by Mr. D. D. Hallenquist, Rev. A. M. Spalding, 
Miss Charlotte Payne, Mr. Robt. P/adshaw, of Massachusetts, and 
Miss A. A. Haydon ; with Mr. Robert McKay as teacher of English 
branches in 1852. 

Of the principals of the Male Academy, the first record I have says : 
February 27th, 1837, Mr. Wm. B. Leary, of Annapolis, Maryland, was 
elected by the trustees. He was a fine old Irish gentleman, an old 
bachelor^ of liberal education and great dignity of manner. His big 
heart was ever overflowing with love and kindness to his boys, as he 
called us, and was also filled with most generous emotions towards the 
whole world, as was plainly reflected in the benevolence of his counte- 
nance. He came back to GreenVille to die in his later years, and lies 
in the Episcopal cemetary without a stone to mark his grave. Several 
of his pupils, of whom I am one, are still living, and we should yet 
remedy this omission. 

Associated with Mr. Leary in the male department was Mr. Wm. K. 
Stuart, of Virginia, also a gentleman of high character. In 1842 Mr. 
Leary sent in his resignation and requested the trustees to place as a 
subscription $300, which was due him for expenditures upon the 
g-rounds and buildings of the Academy. His successors were Mr. 
Elias Hall, Mr. R. A. McNutt, and Mr. J. Hume Simmons, until 1848, 
when Mr. Leary was again elected principal, and Mr. William Irwin, 
also an accomplished and large hearted Irish gentleman, was elected 

Digitized by 



as assistant. In 1852 Mr. Wm. M. Thomas, of Charleston, was 
elected, having been the last principal of the old Male Academy. 

When there was no money in the treasury to pay an account which 
was due to one of the trustees or patrons of the schools, it seemed to 
have been a custom to have the amount credited to him as a subscrip- 
tion. This was the case with Mr. O. H. Wells, who presented, in 
1845, ^ bill of $29.96 for printing, with the request that the amount be 
entered opposite his name as a subscription. 

Col. Benajah Dunham, a member of the board of trustees, died on 
the 15th of March, 1853. The resolutions of respect to his memory, 
adopted by the board, say : "Colonel Dunham was the oldest man, and 
one of the oldest members of our board. His conduct in our small 
body, unselfish, liberal, decided, and sagacious, and with an eye to 
public advantage, was but a type and abbreviature of his general 
character as a member of the community." 


At a metting of the board of trustees on the 23d of June, 1854, 
Major B. F. Perry appeared before them as the chairman of a com- 
mittee appointed by a public meeting of the citzens of Greenville for 
that purpose, and submitted for their consideration a preamble and 
resolutions proposing that the board should apply to the Court of 
Chancery for permission to transfer the lands belonging to the Male 
and Female Academies to the Baptist Convention of South Carolina, 
with the veiw of erecting a Baptist Female College thereon. This 
proposition was adopted by a vote of 7 to 2 of the board of trustees. 
One of the majority was V. McBee, who had recently been elected a 
trustee. He was the original donor of the lands and now coupled his 
vote with a subscription of $1,000, if the college was located in Green- 

The Court of Equity having granted the decree, and the Legislature 
having passed an act in accordance with it, the board of trustees met 
on December 26th, 1854, and signed a deed transferring the Academy 
lands to the trustees of Furman University for the purpose of estab- 
lishing in Greenville a Baptist Female College. And now for almost 
fifty years the G. F. C. has been a household word to the people of 
Greenville. For the same length of time it has been a source of pride 
and of profit to our citizens. A long line of distinguished professors 
and presidents have during that period presided over its destinies, 
adding continuously an important element to the social and moral 
uplifting of the community. Year after year fair graduates have gone 
out from its walls equipped by cultured training to exercise in the 
various communities of their widely separated homes the beniofn in- 
fluence of cultured womanhood. At no time within its history has it 
been- more properous and popular than now. The beautiful and im- 
posing edifice that crowns its lovely site is now a completed design, 
with full appointments of auditorium, chapel and recitation rooms. 
Under President E. C. James and his accomplished faculty, and the 
matronly care of Mrs. Kate Sloan, the College has reached its high^t 


point of well deserved success. With the older members of our com- 
munity tender memories of the G. F. A. of the village of Greenville 
will always abide, but it will nowise abate the affection and pride with 
whcih they will continue to regard the G. F. C. of the city of Green- 

In connection with the old Academies the following advertisement, 
taken from the Greenville Mountaineer of November 17th, 1843, gives 
a good idea of the village of that date : 


"A teacher to take charge of the Greenville Male Academy. The 
success of this school will depend on the industry and competency of 
the teacher 

"The property belonging to the institution consists of a large two- 
story brick building, containig four large rooms, with fire places in 
each, and a single-story brick building for a school room, situated in 
a handsome grove, within the village. 

"The village of Greenville is situated in the State of South CaroHna, 
near the Blue Ridge, in a high and healthy region, noted as a place of 
resort during the sickly season, and for health is scarcely equalled by 
any village in the Union ; and there are but few that possess so many 
local advantages. 

"It contains a population of eleven hundred persons, has three 
churches, well attended, has near one dozen stores, and a goodly 
number of industrious mechanics. Three stages arrive at Greenville 
thi ee times a week. It is on the highway from the Western States to 
the cities of Charleston, Columbia and Augusta. 

"(Signed) T. C. Austin, Secretary." 


In 1824 a most interesting traveler passed through Greenville. It 
was none other than Mr. Robert S. Mills, the author of "Mill's Sta- 
tistics of South Carolina," and who was afterwards the designer of 
the Washington monument at Washington city. This accomplished 
author and traveler has left the earliest written description of the 
district and village of Greenville of which I have any knowledge. It 
is so discriminating and accurate as to be easily recognized as correct 

Traveling across the Saluda Mountains along the then newly 
opened State road towards Greenville, and speaking of the landscape 
views, he says: "The mountains andhills melt away in the distance 
like the waves of the sea so perpetual are the undulations of the 
country. Directly south rises Paris Mountain, conspicuously behind 
which lies the village of Greenville." 

Arrived at Greenville, he speaks in admiration of its beautiful loca- 
• tion, of its having two well kept taverns, a new court house, and 
several handsome residences, "one of which, Judge Thompson's, 
overlooks the village." The latter is easily recoj^fnized as the Mrs. S. 
A. Cox place at the head of Main street where Chancellor Thompson 
then resided. He speaks of the village, containing 500 inhabitants. 

Digitized by VjOOQ IC 







Digitized by VjOOQ IC 

Digitized by VjOOQ IC 


its being a favorite resort during the summer months for wealthy 
planters from the low country, and that several had built permanent 
residences here for their families. He says : "An agricultural society 
is about to be established at the village, and in none could such a 
society effect its object with so much soccess and facility as in this, 
from the circumstance of the periodical assemblage of so many gen- 
tlemen from diflferent parts of the country who are interested in agri- 

"The education of youth has been latterly very much attended to. 
Two academies, one for males and one for females, have been estab- 
lished in the village, and are hot only well supported but have very 
able teachers. Also a subscription library. Good brick are made of 
the clay found everywhere, a proof of which may be seen in the build- 
ings. So much wealth, intelligence and leisure are collected annually 
at the village we may anticipate a favorable result to the interests of 
the county." 

He speaks of leaving the village by crossing Reedy river, and of 
the notable feature, a short distance below the ford, of picturesque 
falls, and says : "The Reedy river placidly leaves its southern borders 
previous to precipitating itself in a beautiful cascade over an immense 
body of rocks." 

Of the lower falls he says : "Here a number of years ago was a dam 
that supplied water to an iron foundry that has since been burnt." 
This establishes the fact, of which some doubt has been expressed, 
that there was at one time an old foundry here, where the ore of 
this section, notably from along the White Horse road, was made 
into iron for plows, and other uses. The signs of this old foundry 
were plainly seen sixty years ago when, as a boy, I remember this 
lower falls (the site of lower Camperdown mills), was a favorite bath- 
ing place for old and young of the villagers. 

Mr. Mills left Greenville C. H. with most pleasant impressions. 
The name, he says is supposed to be derived from the foliage and 
verdure of its surroundings. In the words of another he could doubt- 
less have said : 

"Embosomed in mountains — delightful retreat, 
There health and contentment have chosen their seat." 

What this delightful writer says of our beautiful mountain scenery 
is also worth transcribing here : "Paris Mountain is situated in Green- 
ville District ; Table Mountain, Glassy, Hogback, and Tryon are dis- 
tinctly visible, and many farms, from this beautiful eminence. The 
rocks on its southern side are adorned with fragrant yellow honey- 
suckle, and Reedy river is formed by the streams that flow from its 
surface. A spring impregnated with iron and sulpher proceeds from 
the eastern side of Paris Mountain. This water is very clear but 
smells sulphurous. It is ver>' powerful for curing ring worm and 
other cutaneous diseases and is much resorted to by the inhabitants 
with much success in desperate cases." 

As Piney and Paris Mountains were both known as Paris Moun- 

Digitized by VjOOQ IC 


tain at that time, this is probably the first published certificate of the 
cuiative virtues of the now renowned Chick Springs sulpher waters. 
Of our other mountains he says : "The Hogback Mountain, so 
named from its figure, is in this district. Upon this huge mountain 
top the traveler finds a spring of cold water gushing out, and close by, 
a deserted plantation of two or three hundred acres which some re- 
cluse had once cultivated. Caesar's Head and the Dismal He in the 
northwest nook of the district formed by the Saluda river and the 
Blue Mountains. These mountains are the Helvetia of our State. 
We do not yet appreciate them rightly but will ere long. We have 
-won them from North Carolina by fair and honorable means and 
they are an ornament to our State. To the talents, industry, and 
zeal of Professor George Blackman, who acted as astronomer on the 
part of this State, in determining the 35th degree of north latitude, 
South Carolina is indebted for its present possession of these noble 


In 1824 the Mansion House wals built by Col. Wm. Toney, proba- 
bly the wealthiest citizen of Greenville at that time. There were then 
at least two other hotels in the village and several boarding houses. 
Capt. David Long for many years kept a popular hotel for low coun- 
try and other travel at the site of the present Windsor Hotel, which 
was owned by him. Also on the corner of Smith & Bristow, cloth- 
iers, was a hotel kept by Mr. Blackman Ligon, who was one of the 
early citizens and contractors of Greenville. The large and increas- 
ing travel to Greenville, and its widely extended reputation as a sum- 
mer resort, determined Col. Toney to build a hotel, as he expressed 
it, that would "excel any house in the upper part of the State in ^- 
pearance and accommodation for^ the traveling public." Before build- 
ing he announced his intention of buying, and putting his house 
upon, the lot where it now stands. This early announcement of his 
intentions was said to have been the cause of the high price, for that 
day, which he paid for the property. In relation to it the record says : 
In 1822, Thomas Crayton sold to William Toney, 2 lots, Nos. 7 and 
8, at Greenville C. H., whereon Samuel Crayton now lives, for $5,000. 
lit certainly was an imposing building, and of fine workmanship for 
the time. The floors were laid of heart pine, the roof of tin, and the 
circular stairs, a part of which still remains, was considered a rare 
piece of workmanship. The parlor, on the ground floor, now the 
office and sitting room, extended the whole depth of the building, 
and was so large as to require the unique feature of having two fire 
places, which are also still there. 

Col. Toney kept it five or six years and sold it, in 1830, to my 
father, Dr. Johin Crittenden. It has since been added to and owned 
by Messrs. John T. Coleman, Swandale & Irwin, and S. Swandale, 
and is still in the family of the late Mr. S. Swandale. 

Digitized by VjOOQ IC 



In company with Governor W. L. Mauldin, I accepted an invita- 
^tion a few days ago to visit our old friend, Hon. Baylis E. Crayton, 
now a long honored resident of the city of ^nderson, but who was 
born in Greenville in 1820, and spent many years of his early life here. 
We went to hear him talk of the early days of Greenville whi9h he did 
more mterestingly. His father, Mr. Samuel Crayton, came to Green- 
"ville in 1815, the year that Vardry McBee bought eleven thousand 
acres of land, including the present site of our city, from Mr. Lemuel 
J. Alston. He was a merchant, and his store was on that part of the 
Mansion House lot now occupied by Messrs. Carpenter Bros. Mr. 
Baylis Crayton was born in a one and a half story frame building 
that stood where the dining room of the Mansion House now is. I 
remember this building as once occupied by Dr. A. B. Crook, as his 
office. Mr. Crayton tells of its being known as the "war building" 
from the fact of a recruiting office having been established there 
during the war of 1812-15. He also confirmed the old story I had 
"heard of his uncle, Mr. Thomas Crayton, having sold the Mansion 
House lot, after repeated raises in the price, to Col. Wm. Toney for 
$5,000, for the purpose of erecting, as Col. Toney said, the finest 
iDuilding in the up-country upoji it. , 

He remembers well the old foot log across Reedy river at the foot 
ol Main street, the moon light walks to the falls, and what I do not 
remember, a well equipped bathing house, with hot and cold water, 
that once stood upon the rocks close to where the great turbine 
•wheels of Camperdown Mill now turn. The first teacher he went to 
•school to, at the old Male Academy, was Col. Charles W. D'Oyle^. 
ivhom he remembers as a most accomplished scholar and gentleman. 
Of his school mates then, only B. F. Stairly and Isaac L. Henning 
now survive. 

It was always said in his boyhood that the cause of the sale by Mr. 
!Alston of his large estate around Greenville was his defeat for Con- 
gress in 1810 or 1812, by G. Washington Earle, who then lived at the 
Stone residence on Rutherford street. He antedates my memory 
-when he remembers the famous negro rising or false^ alarm, in 1832, 
that an army of negroes were marching from Virginia, and that the 
women and children of the village took refuge in the old court house 
ivhile scouts were sent out on the different roads. Also, the Perry- 
Bynum duel, which he remembers, and that Rev. Samuel Gibson was 
the preacher at that time in the old Baptist church which was built in 

Mr. Crayton has now been identified with the progress of Ander- 
son many years and has been an important factor in its growth for 
the same period. To show how nearly he was to remaining a citizen 
of Greenville he told of bidding upon a lot at public sale until within 
five dollars of the price at which it was bid off. His not buyino: it de- 
termined the question of his removal. *'Uncle Peter Cauble," he 
added, "who was famous for going on everybody's bond, afterwards 

Digitized by VjOOQ IC 


wrote me to come back to Greenville and he would give me a lot, and 
go on my notes ad libitum." 

Mr. Crayton is the only one now living who agrees with me in 
remembering when a double row of towering sycamores, from three 
to four feet in diameter, lined Avenue street, (as then called), from 
Main street to the McBee homestead on the hill. His grandson, Mr. 
Maxwell. Cra}i:on, is married to an accomplished daughter of our 
townsman Mr. Alexander McBee. Showing me a handsome boy of 
two years, evidently the pet of the household, he said : "I know my 
old friend would be gratified if he knew, and I believe that he does^ 
that I have here a great grandson, which is his great great grandson,, 
and that we call him Alexander McBee." 

At Mr. Crayton's I was forcibly remided of the hospitality, and the 
profusion that always accompanied it, of South Carolina planters of 
antebellum days. His ample dining room ad two spacious tables 
were well filled by his descendants and other guests. Mrs. Crayton,, 
the fitting head of such a household, is a granddaughter of a former 
Senator of Greenville County, Mr. Thomas Benson, who lived and 
owned the mill, on what is now known as the Boiling place, near 
Travelers Rest. He was elected Senator in 1820. 


It has long been the opinion of the writer that the true interests of 
Greenville in a material point of view were largely indicated by the 
widely extended reputation it has enjoyed from its earliest history as 
a delightful and healthful resort for tourists,, and pleasure and health- 
seekers, both in summer and winter. 

While we have been, and are now, making great advancement and 
rapidly developing, as an important manufacturing centre, and as a 
city of colleges and churches, we have relatively fallen behind Ashe- 
ville, Aiken, and many other places as an attractive resort for tour- 
ists, and for health and pleasure seekers. 

An old writer says : "The upper part of South Carolina is full of 
interesting scenery. The climate is the most delightful in the world,, 
the Montpelier pf the United States, as was said by Abbe Corre, am- 
bassador of the king of Portugal, when he visited this State, the very 
seat of Hygia herself. Nothing can exceed the beauty of the clouds 
here during the rising and setting of the sun from the richness anJ 
variety of their colors and long continuance." And ends by saying : 
*'A bountiful providence has showered down upon us its choicest 
gifts, and it will be our own fault if we are not contented and happy^ 
by being temporate and industrior.s in making a right use of the 
means placed in our hands." 

The same traveler from whom we have already quoted, Mr. Robt. 
Mills, says further of his trip through Greenville in 1824: "Travelings 
from Spartanburg to Greenville the first view of the mountains, which 
are 25 miles off, is obtained about five miles from Spartanburg. The 
effect upon the mind of the traveler is particularly pleasing. To the 
right appears Paris Mountain, to the left Saluda range aiyl close to* 

Digitized by VjOOQIC 


Ihe Glassy Mountain is seen the Saluda Gap through which the state 
road passes. On the right Hogback dies away in the distance. At 
Greenville there is a beautiful waterfall which deserves notice. Where 
the road from the village crosses it, the waters are placid and gentle 
but they do not proceed far until they are precipitated over a great 
mass of rock in one continued sheet and continue to tumble from one 
ledge of rocks to another until they reach another level formed in the 
l)asin below where they subside a little and then are hurried over an 
artificial dam thrown up to supply some late iron works formerly con- 
structed there, and dashed amid the rocks below. One side of this 
Tbeautiful waterfall," (where Camperdown Cotton Mill now stands), 
'*is comfined by rocks piled on rocks, while the other side presents a 
jich foliage, terminated at the bottom" (where the old rock mill is 
now tumbling down), "by an excellent milling establishment. The 
abundance and head of waters here render this spot very valuable as 
the country improves for machinery. The whole fall exceeds 40 feet. 
AVhen we view the mountains, hills and dales, of this part of the state, 
and reflect upon the delightful nature of the climate, the fertility of 
the soil, and other advantages, the whole presents to us the reality of 
the facinating accounts which some writers have given of Chili." 

Such is the truthful picture given by the earliest and by later writers 
vyrho have described it, of this beautiful Piedmont section of our 
^tate. And of this delightful and highly favored section the village, 
the town, and the city of Greenville have from time immemoriial been 
termed, 'The Peari." 

And how delightful it would have been to have traveled in the days 
of stage coaches and private carriages, amid such scenes as they de- 
scribe, with such companions as these old writers. Would the luxu- 
rious appointments of a Pullman car of today speeding its way at 
fifty miles an hour equal it ? ffl 


The first church organized in Greenville of which we have any 
record was an Episcopal mission called St. James' Mission. It orga- 
nized v/ith a few members in 182 1, with Rev. Rodolphus Dicker son as 
pastor. Their meetings were first at private houses, and then in the 
old court house after it was built. The first church that was built was 
of brick, in front of the present Sunday school room with 1826 upon 
its gable end, which faced Coffee street. "It was mainly built," says 
an old record, "by a few zealous Episcopalians whose famalies were 
spending their summers in the upper country, and valuable aid was 
received from Mr. Edward Croft, Mrs. Emily Rowland, Mrs. Jane T. 
Butler and Rev. Mr. Dickerson." ffl 

Mr. Dickerson was much beloved in the little village, and left seve- 
ral namesakes behind him when he removed. The late Dr. R. D. 
Long, father of Mr. Percy Long, and brother of Mr. T. D. Long, was 
•one. Also, I have a brother now living in Alaska who was born in 
-Greenville, in 1827, \yho is named Rodolphus Dickerson. The corner 
stone of the present church was laid May 29th, 1852. Among the 

Digitized by VjOOQ IC 


records which were placed within this stone hemetically sealed, is- 
this : "Greenville district containes a populq^tion of 20,000. The town 
has 1,750 inhabitants, two weekly journals, one college, and male and 
female schools, and will soon reap the advantage of a long line of 
railroad now rapidly progressing to its completion." The allusion, of 
course, was to the Greenville and Columbia railroad. Two of the 
former pastors of the church. Rev. Ellison Capers and Rev. H. M, 
Jackson, have since been made Bishops. Rev. C. C. Pinckney was the- 
first to occupy the old rectory which is still standing on the hill east 
of the church. It was built by the ladies of the congregation in 1841. 
Through the zealous efforts of Rev. A. R. Mitchell, the present rector^ 
St. Andrew's Mission has been established in West Greenville, which, 
together with the parent church is prosperous and strong in the zeab 
and devotion of its members. The present officers of Christ Church 
are : Mr. H. C. Markley and James A. Finley, wardens ; Hamlin 
Beattie, James Maxwell, James L. Orr, P. T. Hayne, L. W. Parker,, 
L. O. Patterson and S. S. Crittenden, vestrymen. Its membership is 
about 350, and that of St. Andrews about 50. 

The following history of the First Baptist church, the second one 
organized in the village of Greenville is kindly furnished me by CoL 
Hoyt, of our city : • 


"The Greenville Baptist church", was constituted Novelmber 2,. 
183 1, with ten members, one male and nine females. A house of 
worship for the Baptist denomination was built in 1826, and in 1824 
the lot on which it was built had been deeded for this purpose by 
Vardry McBee, then a resident of Lincoln county, N. C. The lot was 
120 feet square on Avenue street (now McBee avenue) to the boun- 
dary line of the village. The deed was made to Baylis J. Earle, Jere- 
miah Cleveland, Sr., Richard Thruston, Richard Harrison and George 
Fleming as trustees for the Baptist denomination, and seven years 
afterwards the church was organized, when the lot passed into its 

The church was attached to the Saluda Association in 1832, and in 
1834 joined the Tyger River Association, which was dissolved in 1875, 
and the Greenville Association was organized, of which the church is 
now a constituent member. 

Rev. Sanford Vandiver, of Anderson, was the first regular supply,, 
followed by Rev. S. Gibson, of Greenville. Rev. A. M. Spalding was 
the first pastor from 1836 to 1844. Dr. J. C. Furman was pastor in 
1853, and again from 1871 to 1875. Dr. Richard Furman served fronr 
1854 to 1862, and during his pastorate the present house of worships 
was built. Other pastors are as follows: W. D. Thomas, 1863-1871 ; 
J. C. Hiden, 1875-1879; Chas. Manly, 1880-1881 ; W. H. Strickland,. 
1882-1883; J. A. Mundy, 1883-1893; C. S. Gardner, 1894-1901 ; Z. T. 
Cody, 1901- 

Chas. J. Elford was superintendent of the Sunday school from 1844 
Hmtil his death in May, 1867. Other superintendents were G. E^ 

Digitized by VjOOQ IC 


Elford, Julius C Smith, R. S. Morgan, G. G. Wells and D. C. Durham. 

The Southern Baptist Convention met with this church in May, 
1882. A parsonage was bought in that year, and in 1884 a chapel was 
built on Camperdown Hill, which became the house of worship for 
the Riverside church. Other churches being organized the name of 
this church was changed in December, 1890, to *'The First Baptist 
church of Greenville." 

Dr. J. C. Furman, twice pastor and for nerly forty years identified 
with the church, laid down his armor on the 3rd of March, 1891. 

Dr. C. H. Judson has been a deacon of the church for fifty years 
and served as treasurer for twenty-three years. D. T. Smith has 
served as clerk for thirty-three years. Seventeen pastors and twenty- 
six deacons is the record for 72 years, indicating long service on the 
part of pastors and deacons. 

Since its organization there have been connected with the church 
in various ways (not including colored members) about 2,500 mem- 
bers, one-half of whom joined by baptism. The membership in 1903 
is 650. James A. Hoyt. 


Nothing indicates more fully the advancement of a community in 
civilization and refinement than its reverence for the dead, and the 
care it bestows upon their last resting places. 

Greenville has two beautiful cemeteries, well cared for and pro- 
tected, where its dead of three-fourts of a century now repose. The 
oldest by a few years is Springwood, which was opened as a public 
burying ground in 1829. It comprised but one acre at first, which was 
deeded in that year by Mr. F. H. McLeod, then living at the Mrs. S. 
A. Coxe place : "To the County Commissioners of Greenville County, 
for a burial place for the citizens of the village of Greenville and its 
vicinity." The city council have long since very wisely taken charge 
of, and at various times added to it, until there seems today ample 
acres, both there and in the colored cemetery adjoining, for our dead 
of many years to come. 

Several graves were already upon this one acre when it was deeded 
by Mr. McLeod. The same property was the residence of Chancellor 
Waddy Thompson in 1812. During that year his motheh-in-law, the 
wife of Col. James Williams, a gallant officer of the Revolutionary 
war, was buried there, aged 60, as her tombstone attests today, being 
the oldest grave in the city. From a family burying ground it be- 
came a public one, but thefamily plot remains the same. Chancellor 
Thompson, one of Greenville's earliest distinguished dead, died in 
1845, aged 76, and is buried here. 

The Episcopal cemetery, which is now a lovely city of dead, was 
originally two acres deeded by Mr. Edward Croft, and afterwards 
given by him to the church in 1835. On the tombstone of my mother, 
Mrs. Sarah M. Crittenden, who died on the 4th of July, 1835, and 
which is close under the walls of the present church, is now inscribed : 
^'She occupies the first grave in this consecrated burying ground." , 

Digitized by VjOOQ IC 


As a boy six years of age I remember well that the grave was be- 
neath a thriving young tree about twelve feet in height and in full 
foliage. I have lived to see this young sycamore tree grow and ma- 
ture to a tree forty or fifty feet in height, and then crumble and decay, 
until there remains today but a few handsfull of mould to mark the 
spot where it grew. 

Next to the writer probably Mrs. Caroline Mauldin, mother of Mr. 
Samuel and Governor Mauldin, can claim the longest residence in 
Greenville. She delights yet to tell of her school girl days at the old 
Female Academy in 1835 and 1836, when she boarded with a merry 
crowd of school girls at Mrs. Sloan's, in the old residence which has 
been lately moved back from the public square by Mr. J. P. Miller. 
This was a favorite boarding place for girls from a distance in those 
days. Her father, Mr. Robert McHardy had emigrated from Scot- 
land to St. Augustine, Florida, where he left a large estate in lands 
when he died. As her guardian Judge O'Neal sent her from Newberry 
to the famous old academy and the delightful climate of Greenville 
. Two years afterwards she married Mr. Samuel Mauldin and for many 
years lived at the old homestead, above where the Hudson & Jordan 
store now is. Her memory is remarkably bright and her conversation 
rvery interesting of the "long ago" in Greenville Her brother, John 
B. McHardy, was an admiral in the British navy. While in Florida 
he was elected by the Seminole Indians, and remained their chief two 
years, living among them. Afterwards he returned to the seas. Gov- 
ernor Mauldin met some of his descendants while traveling in Scot- 
land last summer, among them one of his sons, who is a physician in 
the Royal Hospital in London. 


Dr. Burrell Chick, from whom the famous mineral spring in our 
county takes its name, moved to Greenville from Newberry in 1825. 
He was originally from Virginia, and a man of education and wealth. 
He bought first some lands in the country, and afterwards, in 1830, 
one acre from Mr. McBee on Buncombe street, where stood for many 
years the old Chick mansion which was lately torn down by Mr. P. D. 
Gilreath the present owner. Hearing of remarkable cures said to 
have been effected by the waters of this comparatively unknown 
spring he caused an analysis to be made and quickly bought the prop- 
erty from Mr. Crowder, the owner. The hotel he put up was soon 
thronged with visitors and Chick Springs at once became faipous. 
The hills around were also dotted with cottages occupied by families 
attracted entirely by the medicinal qualities of the water. It is now 
severity-five years that its virtues have been tested and doubtless they 
equal those of the more widely advertised waters of the most famous 
springs of this country or Europe. 

As a boy the writer was one of the "cabiners" who thronged the 
hills around Chick Springs, and they were even more famous then 
than now. r^ 1 

Digitized by VjOOQ IC 

Digitized by VjOOQ IC 

Digitized by VjOOQIC 



This is the parent church of Methodism in Greenville. On October 
nth, 1832, Vardry McBee, in consideration of one dollar, deeded to 
Rev. James Douthett, Thomas Hutchings and others, trustees, the 
lot on which the old Methodist church still stands. The deed reads : 
"**ioo by 120 feet of ground on Coffee street for a Methodist Episcopal 
Church, to be erected near the village of Greenville on the eastern 
boundary of said village." 

In 1834 the church was organized with six members, viz : Mr. 
Darby and wife (parents of Rev. O. A. Darby), Mrs. Hoke, Mrs. Self, 
Mrs. Servis and Mrs. Mariah Turpin. An old record says : "They had 
preaching regularly by the Greenville Circuit preachers and were 
tinder their pastoral care until 1841 when it was separated from the 
circuit as a station, and put imder the pastoral oversight of Rev. W. 
P. Mouzon, their first stationed preacher." Methodism flourished in 
the early days of Greenville, and has had a steady and sturdy growth 
€ver since. In the boyhood of the writer it was the most popular 
church in the village, and he well remembers the crowded audiences 
^hat were attracted to the old church by the powerful sermons of 
**Uncle Tommy Hutchings," Mouzon, Moody, and others. Another 
attraction, particularly on Sunday nights, was that most of (he school 
girls attending the Female Academy and boarding in the village at- 
tended that church, and as a natural consequence, the young men did 

Many strong and able men have since then preached in both the old 
and the new church, which has been built on Buncombe Street. The 
latter is a handsome and commodious building now, although the 
means are already provided for making extensive improvements upon 
it. It is now under the able and acceptable pastoral care of Rev. C. 
B. Smith, with a membership of 435, although the parent church of 
two offshoots of vigorous growth, St. Paul's, of West Greenville, and 
Hampton Avenue church. The present officers are: Sunday school- 
superintendent, John C. Orr ; board of Stewarts, J. A. McCullough, 
chairman ; Frank Nichols, treasurer ; W. D. Bro^^Tiing, W. C. Beach- 
iam, J. C. Orr, J. W. Lipscomb, A. K. Park, Monroe Pickens, J. T. 
Austin, J. T. Arnold, M. B. Le^ch, W. K. Grant, S. M. Reynolds, J. 
P. Carpenter. Board of trustees : J. T. Bramlett, chairman ; R. F. 
White, C. A. Parkins, J. M. Jordan, J. F. Carpenter, Frank Nichols, 
W. C. Beacham, J. W. Lipscomb, J. A. McCullough. President Ep- 
worth League, Monroe Pickens. 


My memory goes back to about 1835 in the history of our city, and 
the first thing that strikes me in relation to it is, that there were for- 
merly much more of up hill and down hill than now. There has been 
a constant leveling or grading going on during the last sixty years. 

On Main street, as I remember, it was like going up a pretty steep 
hill from the flat in front of the City National Bank to the intersec- 

Oigitized by VjOOQ IC 


tion of Washington street ; while going down Main street and across- 
the river on t\\t old foot log, and up the other hill by the path which 
led across the highest eminence, now close by the eastern end o£ 
Chicora College, was a severe exercise in walking. 

The only building then upon all that beautiful property betweeiv 
Main street and River street, on which is located Chicora College was 
the little log house of the miller, upon the very apex of the hill. This 
was occupied by successive millers of the old McBee mill. Notably 
by Maj. Elias Alexander, a brother of Mrs. Vardry McBee, an old 
bachelor, and a quaint and humorous, and universally beloved old 
character of early Greenville. His tall and unique figure, generally in- 
his white miller's suit, was often seen upon the streets either walking 
or upon his ambling pony. After him it was occupied for many years 
by Willis Taff, whom as a boy, I thought to be a giant in size, and 
though it was an old saying that *'the dust of an honest miller's coat 
would cure any disease," he had always the reputation of being an 
honest miller. 

The distance, "across the river." in old parlance, is very mucb- 
shortened by the regular grade of the street, and by the high bridge 
over Reedy river. The first bridge I can remember was a substan- 
tial foot log. This was twice replaced, in successive years, by foot 
bridges, the abutments of which are still to be seen a little above the 
present structure. But it was in the administration of Mr. Thomas C. 
Gower as mayor of the town that the present bridge was built. It 
was'opposed by many at the time, upon the ground of the expense in- 
volved, and indeed was a main issue in one of the municipal elections, 
but Mr. Gower carried his point, and his judgment has since been 
amply vindicated. The saving in time, labor, and wear and tear of 
vehicles, by the change from the old fashioned way of fording the 
river, is probably equal to the cost of the bridge in any one year. It 
was called Gower's bridge for many years and is still an honorable 
monument to his memory. It was required to be raised several years 
ago to allow the engines of the "Swamp Rabbitt" Railroad to pass 

The only houses on Pendleton street, or the Pendleton road, as 
we then called it, were perhaps two of three one-story buildings 
about where the railroad crossing now is, and then the residence of 
Mrs. Susa B. McCall, afterwards owned by Col. T. Edwin Ware, and' 
now the residence of his son, Mr. Henry Ware. This was then a 
beautiful place surrounded by broad acres (not less than 30), and 
spreading aoks, overlooking the village, with a commanding view of 
the mountains on the west and a wide sweep of frontage on the east. 
Mrs. McCall, who was the mother of Mrs. Governor Perry, was 
among the large number of families from Charleston and the low 
country who were early attracted to Greenville by its healthful and 
invigorating climate. 

Mr. Whitefoord Smith, father of the celebrated Methodist divine, 
who was also once a citizen of Greenville, lived many years ago just 
beyond Mrs. McCall's, at the Judge Douthit place, which he first 
settled. A little further on was the residence of Mr. Luther M. Mc- 

Digitized by VjOOQ IC 



Bee, father of Mr. Afex. and Mr. L. M. McBee of our city, which was^ 
burned several years ago. Still further on in the same neighborhood 
on the valuable farm where Mr. and Mrs. John A. Honor reside,., 
ther^ lived for many yea;rs two maiden ladies, Misses Anna and Char-^ 
lotte Alston, from the low country. They were relatives of Lemuel J^ 
Alston, the foujjider of Pleasantburg. 

The handsome place of Mr. Geo. A. Norwood, on the Pendletoa 
road in the same neighborhood, was settled afterwards. It was for- 
merly the residence of Rev. Dr. E. T. Buist, an able divine of the 
Presbyterian church, and former pastor of the First church built by 
that denomination in Greenville. 

These were the only houses I remember between the Penldeton 
road and Reedy river. There were no streets, only the unbroken 
woods and the great cane brake along the river. It was a great pas- 
ture, owned by Mr. McBee, and seemed to me illimitable, for I had 
never been to the end of it, though, as a boy, I often turned "our 
cows" in at the big gate that stood at about the intersection of Rhett 
street with River street. 

On the Augusta road, now Augusta street, I remember as standing 
where it now stands, and did before my recollection, the Doctor 
Richard Harrison house on the knoll this side of the G. & C. R. R. 
track. It was lately the property of the Geo. Heldman estate. Dr. 
Harrison was the first physician of Greenville and at one time took 
care of the health of the whole village. He married a daughter of 
Chancellor Waddy Thompson and died before my recollection. His 
son, James Harrison and his handsome daughters were grown whea 
I was a boy and I remember when one of them married Mr. Sam 
Earle, brother of Judge Baylis Earle. The beautiful place of Mrs.. 
Mary Cleveland was then the residence of Tandy Walker and his ac- 
complished wife. He was a very early settler in Greenvlle, a gentle- 
man of the highest character, lawyer, and member of the legislature.. 
She was a daughter of Col. William Tony, who built the Mansion 
House, and was a leader in Greenville society sixty years ago. Often,, 
as I grew up, have I enjoyed the delightful parties she gave, always 
with an elegant supper and champagne, and dancing in the wide old 
hall that is still there. 

The adjoining residence of Mr. H. C. Markley was built by Mr., 
Eben Gower, a former resident of Greenville, in 1858. A former resi- 
dence of Chancellor Thompson stood just across the G. & C. R. R. 
from Mr. Markley's at my earliest recollection. With seven acres of 
land, it was bought by Mr. Nathan Whitmire some fifty years agCK 
and the cottage of Judge Thompson is now a part of the building he 
then erected. The brick house just beyond, now the home of Mrs. 
Annie P. Thruston, was built by Mr. WilHs Benson about the same 
time. These were all the buildings on the Augusta road and near the 
village at that period until you reached, at a mile from the court 
house, the two noted residences of Mrs. Robert Earle, now the Cagle 
place, and the opposite residence of Capt, J. Wesley Brooks, now 
owned by Capt. O. P. Mills. 

The foundations of the buildings for Furman University were laidr 

Digitized by VjOOQ IC 


in 1852, which seemed to be an epoch making year in the history of 
Greenville. Certainly no event in it's history has contributed more to 
its prosperity, and to its fame as a literary and educational centre 
than the location here of that institution, and the residence among 
us of the long line of distinguished professors who have for fifty years 
"been connected with it. 

, In leaving the West End of Greenville I will say it is a close con- 
tention between two of its most honored citizens which can claim the 
longest citizenship there. Mr. J. F. Carpenter and Capt. Sam Strad- 
ley, both came about the lucky year 1852. Mr. Carpenter still lives in 
the house he bought that year from Mr. Lynn Watson, \(rho built it, 
among the first on Pendleton street. Capt. Stradley was, next to Mr. 
Feaster, the first agent of the G. & C. R. R. in Greenville. He was 
afterwards for many years in mercantile business and was mayor of 
the city for two terms. 

Coming back to the east side of the river I find I must go into de- 
tail less or my accoimt of old Greenville will never be finished. The 
Greenville Coach Factory, Mr. H. C. Markley, has with its progres- 
sive improvements stood at this end of the bridge for full fifty years. 
Under the successive firms of Gower and Cox, Gower, Cox and 
Markley, and now H. C. Markley, it has stood the visisitudes of half 
a century. During all that time it has been a busy hive of industry 
and an exemplar of the highest methods of doing business. 

Coming up the west side of Main street the buildings now standing 
that I remember sixty-five years ago are, first : The old residence ad- 
Jjoining the Coach Factory, then occupied by Mrs. Cox, the mother 
of Mr. T. M. Cox, formerly one of Greenville's notable citizens, and 
looking then much as it does today. Above, on the same block, were 
no houses until you came to the corner, where was a dark, unpainted 
old two story wooden building, occupied by Mr. Ben. F. Horton, the 
fjrincipal bricklayer of the village. 

On the corner where the U. S. Court House stands was a wood 
shop occupied at one time, when I was a boy, by "Uncle Abe Willi- 
tnon,*' who was liked by all the boys, and who was, I think, ancestor 
of all the Willimons still living among us. 

Col. David Hoke's residence came next on the same lot, as he 
owned most of the square. It was a two story structure that was 
burned during the fifties, and replaced by the building that was re- 
moved to make way for the U. S. Court House. Col. David Hoke 
was a busy and stirring figure about the public square for many 
years. He was Clerk of the Court and Sheriff for several terms, and 
enjoyed great popularity up to the time of his death, which occurred 
in 1865. 

The Mansion House was standing when I was born, having been 
built in 1824. It has the same front except the wing next to the court 
house has been added, and the Carpenter drug store end built. Col 
Tony gave the exorbitant price, for that day, of $S,ooo for the lot 
-upon which it is built, or rather the two lots, Nos. 7 and 8, on the Al- 
ston plat. He bought from Mr. Thomas Crayton in 1822. My father 
bought it from Col. Tony in 1830. He kept it until the death of my 

Digitized by VnOO^ IC 


mother, in 1835, when he sold it to John T. Coleman for $10,500. He 
gave $10,000 for it and I have often heard him say that he made the 
money to pay for it in the five years. He also owned and kept as a 
hotel the building on the opposite side of the street afterwards called 
the Carolina Hotel. Both of these buildings were often full during^ 
the summer months with low country boarders, mostly families from 
this and other States, who came regularly to spend their summers in 
Greenville. They came generally in their own carriages, often four- 
horse coaches, with baggage wagons and out riders, sometimes num- 
bering eight or ten horses to one family. There were three lines of 
stage coaches then, each arriving three times a week from Augusta,. 
Columbia and Asheville. The drivers would blow their horns at the 
head of Main street, then dash down gallantly, four in hand, and turn 
with a grand sweep in front of the Mansion House. There were two 
other good hotels kept in the village, Long's and Ligon's, besides the 
entucky and Tennessee Inn, for drovers mostly, was where the City 
Railway Company have their offices on Main street. 

Greenville was then not only a place of resort during the summer 
months, but a thoroughfare of travel from the west during the winter. 
Droves of horses, mules and hogs from Tennessee and Kentucky 
poured through the Saluda gap, down the Buncombe road to Green- 
ville, and from this point were distributed through the State. Everjr 
five or six miles along the Buncombe road, and also below Greenville^ 
were taverns or houses of entertainment, where many fortunes have 
been made from this year round travel. The old houses are stilf 
standing many of them, but their customers and their prestige have 

Asheville and Spartanburg were not known in those days as resorts. 
Chick Springs was pMDpular, so that it, with Greenville, Flat Rock, the 
Warm Springs and Deaver's Springs, of North Carolina, were the 
fashionable places during the summer months. It was through the 
influence in the legislature of the low country visitors to Greenville 
and Flat Rock that the State road was built through this county 
across the mountains at Saluda Gap. 

McBee's Hall that stood on the corner of Main street and MqBee 
avenue was a comparitively recent structure, though it would now be 
considered old by the present generation. It was built in 1849 by L. 
B. Cline, contractr, and burned down in 1861. It was a favorite old 
hall in its day where balls, religious services, church fairs and other 
public meetings were accustomed to be held. The ground on which- 
it stood with its imposing colonade row, is now occupied by the drug^ 
store of Mr. Tom Sloan and the grocery store of the Pearson-Bates- 
Griffin Co. The opera house built upon the same site by Capt. J. W.. 
Cagle, was also burned in 1879, when just completed and but one per- 
formance had been held in it. Two negroes were convicted of burn- 
ing it and hung in the jail yard for the offence. 

About where the Big Bee Hive, Sturdivant & Co., stands was a 
store seventy years ago that was unique even then, and in style anJ 
plan the very opposite of the level, wide vestibuled entrances adopt- 
ed now. It was built by Mr. McBee and occupied by>McBee & 

Digitized by CjOOQIC 


Irvine as a general dry goods store. It was of brick and two stories. 
Its peculiarity was that it was set back several feet from the side- 
walk, and to get in it was necessary to climb three or four massive 
stone steps. Close by the front door stood one of the giant sycamore 
trees, at least four feet in diameter, that one lined both sides of Mc- 
Bee avenue. 

Next door above was the residence of Rev. John M. Roberts, with 
a flower garden in front of it, and next above it, where the granite 
front of Barr & Co. stands, was for many years the old wooden store 
•of J. M. Roberts & Co., afterwards Roberts & Duncan. Above this 
to the corner is the property long owned by Mr. Samuel Mauldin, 
and now by his son, Hon. W. L. Mauldin. Sixty years ago the resi- 
dence was back from the street above the site of the Hudson & Jor- 
dan store, with the usual flower yard in front. The two story frame 
"building, lately burned, on the corner of Washington and Richardson 
streets, was one of the old stores of Greenville and was occupied by 
S. Mauldin & Co. on this corner. Mr. Joab Mauldin, his brother, 
"being his partner. My first recollection of the corner above, on 
Washington street, now occupied by Messrs. Smith & Bristow, was 
as an old hotel with a high piazza along Main street. It belonged to 
Mrs. Rowland, was kept by Blackman Ligon and was a favorite place 
for celebrations of Fourth of July, with big dinners and big speeches ; 
sometimes by distinguished men. There were several stores and 
shop3 on this square, all wooden. Turpin & Powers (Maj. J. M. A. 
Turpin and Philip Powers being the firm), were above the centre. 
Just above them was the dry goods firm of Greenway & Beattie, one 
-of the leading stores of the village. Mr. Greenway I never remember 
to have seen, but his partner was the well remembered Mr. F. F. 
Beattie, father of Mr. Hamlin and Mr. John E. Beattie. The firm 
name was also Beattie & Hamlin at one time, and afterwards Beattie 
& Rowland. Major John Hamlin was a brother of Mrs. Beattie, as 
was Mr. William T. Rowland — ^both former partners. Above Green- 
ivay & Beattie, the next notable place on that side of Main street was 
Cauble's blacksmith shop, which stood as long ago as I can remem- 
1)er, on the corner of Coffee and Main streets, the present stand of 
Finlay Bros. This was always a busy corner. With ample room in 
rear of his shop where long racks were put up to which the horses of 
his customers were hitched, and for the wagons around. I suppose 
our old townsman Peter Cauble hammered out here a fortune of at 
least $100,000 in the early days of Greenville. When the war came 
on in 1861 he was security on the notes of many who afterwards be- 
came insolvent, and his estate was much involved. No man has ever 
lived in Greenville who was more emphatically the friend of the poor 
man than was Uncle Peter Cauble. He walked regularly to and from 
Tiis shop and to his meals at his old home still standing on lower Fall 
street for many years while I was a boy and a young man. One of 
the many anecdotes told of him was, that on one occasion Mrs. 
Cauble surprised him with a new coat, telling him to give his old coat 
to Jesse, his negro blacksmith. She remonstrated when Jesse came 
"home wearing the new coat and his master the old on^, but Mr. 

Digitized by VjOOQ IC 

The grkecs^ville century book. 


Cauble replied that the old coat was just broke to be comfortable, 
and that he was not going to break coats for Jesse. His son William 
A. Cauble, was Intendant of the village in 1849. The late Henry A. 
Cauble was his son. He restored in great part the fortune of his 
father, having amassed quite a fortune and built up the present brick 
TOW upon the site of the old blacksmith shop before his death. 

Across Coffee street from the blacksmith shop there stood the 
Mrs. Paul house, a two story frame building, that was replaced by 
the opera house, which in turn has just been torn down to make room 
ior the modern stores now going up. Excepting a cottage there was 
nothing above on the west side of Main street except the old Hallin- 
gxiist, afterwards the Douglass house, which was displaced when the 
whole'^quare came into possession of Mr. Julius C. Smith, and since 
then the entire block has been built up. At the date of which I am 
Avriting Mr. F. H. McLeod, a wealthy planter from the low country, 
owned and lived at the Coxe place at the head of Main street In 
early days when Chancellor Thompson owned the latter place he 
owned in connexion with it a large tract reaching to Richland creek, 
and- including the Boyce Lawn property. On the east side of Main 
street there were no houses above North street. On the block 
"below were the Maj. William Turpin house, the old Burnham resi- 
-dence, still standing, and the two story building yet on the corner of 
jCoffee street. On the block below were several wooden stores and 
shops, mostly one story, until you came to the corner, now the office 
of the City Railway Company, where stood the old "Kentucky and 
^Tennessee Inn," kept by David Henning, one time sheriff of the 

On the next, or Windsor Hotel corner, stood the hotel of Capt. 
David Long. Below it, on the same block, were the wooden store of 
Long & Co., the tinshop of Benjah Dunham, and the present brick 
house, now remodled, of the Misses McKay, belonging at that time to 
Roger Loveland, or "honest Roger,'* as he was called. The Cleve- 
land mansion was built before my recollection, in 1822. 

On the next square, on the west side of Main street, were all wood- 
en buildings, and except at the two corners were but one story high. 
Hastie & Nicol, merchants, were on the upper corner, then the book* 
l)indcry of E. R. Stokes, the bar room of Larry Saxton, a witty Irish- 
man, the shoe shop of William John McCluney, another Irishman, 
and on the corner the store and residence of Dr. John Crittenden. 
TBelow the old court house on the next square were the residences of 
Mrs. Sloan, grandmother of the late A. Sloan Duncan and Governor 
Perry, with the law office of Gov. Perrv, where it now stands as the 
law office of W. H. Irvine, Esq. The Heldman house, of brick, built 
hy Mr. V. McBee and looking as it does today, was on the next 
corner. Between that and the rver was the residence and blacksmith 
shop of Mr. David Westfield, and on the lower corner lived .Mr. 
'George B. Dyer. 

On Buncombe street a few of the old houses are still left, notably 
the Kilgore house, now the residence of Mr. Mat. Gaines, the Att- 
wood house, now Mr. R. William's, and the beautiful place on the 

Digitized by VjOOQ IC 


apex of the hill now owend by Rev. D. W. Key. This last is quite a 
historic spot having been settled about three-fourths of a century, first 
by Col. E. P. Jones. It was afterwards the residence of Col. Thomas 
P. Butler, of W. Butler Thampson, Esq., of Rev. Basil Manly, Jr.,. 
and of Mr. Isaac M. Bryan, at which time it was frequently the home 
of his father, the late Judge George S. Bryan. 

Where Mr. Whitner Symmes lives is one of the old landmarks, and 
was formerly the residence of Mrs. Emily Rowland, grandmother of 
Mr. Hamlin Beattie. Also the place adjoining owned by the Misses 
Powel, where their father, Mr. Thomas Powell, a highly respected old 
Englishman, settled about 1830. 

The Dickson house, on the corner in front of Mrs. A. S. Duncan's 
was also there at my earliest recollection as the residence of CoL 
Charles W. D'Oyley, father of our present old citizen, (he is a cotem- 
porary of mine,) of the same name, and grandfather of ex-Mayor 
James T. Williams. The corner below was occupied by the old Chick 
residence, until torn down recently by our ex-Sheriff P. D. Gilreath^ 
to make room for modem houses. It was built by Dr. Burrell Chick 
before my recollection. The triangular lot on which stands .the 
Opera House, with the row of tall holly trees along Buncombe 
street, was owned by Mr. Joseph Headon, grandfather of the late G. 
G. Wells, Esq., who built before my memory, but the hollies that he 
set out were small bushes when I used to pass them on my way to 

The David place, between the Buncombe and Rutherford roads, I 
knew as the residence of Major Elias Earle, with a long avenue lead- 
ing to its front from the forks of the two roads and no other building 
upon all those spacious grounds between the Buncombe and Ruther- 
ford roads. The Male and Female Academy buildings, now owned 
by Col. Orr and Professor Towns, were then considered on the out* 
skirts of the village. The whole square on which Dr. T. T. Earle now 
lives was owned by Mr. J. H. J. Service, with the dwelling about the 
center of it. The beautiful hill since known as Boyce's Lawn was 
crowned by the old colonial home of General Waddy Thompson, 
former member of Congress and Minister to Mexico. Opposite was 
the residence of Mr. Edward Croft, and the present residence of Mr. 
John E. Beattie was the home of his father, F. F. Beattie, Esq. Thus 
are scattereci all over the city a few of the landmarks of seventy years 
ago, the great majority of course having been displaced or torn down- 
as the years rolled on. 

The old Methodist church, on the corner of Church and Coffee 
street was then the fashionable or at least the popular church. Mc- 
Bee avenue was the first of the side streets to have notable residents. 
Washington Earle and Doctor William Robinson, with the office of 
Robinson & Earle (the late Dr. M. B. Earle), were on the south side 
about the Dorroh, now Mrs. Cleveland, lot. Where the First Bap~ 
tist church stands lived Judge Gantt and his widowed daughter, Mrs.. 
Hay. In much earlier times this lot was the home of Mr. John Rob- 
inson, father of Mrs. Annie L. Briggs, of our city. The large locust 
trees that adorn the church yard were planted by Col. C. J. Elford^ 

Digitized by VjOOQ IC 

Dr. G. H. JUDSON, 
President pro tern Furman University. 

Digitized by VjOOQ IC 

Digitized by VjOOQ IC 


They were hauled for him by Mr. James B. Ligon, of Hampton 
avenue, who was then a youth. At the foot of the hill onWest avenue 
was M.cBee's big gate, hung upon granite posts, as were all the 
gates leading" to the great plantation. The W. G. McDavid place on 
the north side of the avenue, as well as the old Thruston place adjoin- 
ing it, look as they did when I was a boy. Hon. William L. Yancy 
and Capt. William Choice are two men of note who have lived at the 
McDavid place, and Esquire Richard Thruston, an early and promi- 
nent citizen and magistrate, lived many years at the latter place. 

On east McBee avenue Doctor Thomas B. Williams, grandfather 
of former Mayor Williams, owned the whole of the first square on the 
south side, and lived in the centre of it in a grove of great oaks, where 
there are now a dozen residences. His gate came out near the old 
Baptist church which stood in the middle of the avenue at the foot 
of Irvine street. Rev. A. M. Spalding, the first stationed Baptist 
minister of Greenville, lived near by on the lot upon which stands the 
W. C. Humphrey house, the present Club House of the order of Elks. 
These were all the buildings upon this street except the houses of 
Major Lewis Dupree and Mr. Thomas Harrison, who lived beyond 
or east of the church. The old William Choice mansion, at the head 
of Choice avenue, has been a notable place a long time. It was built 
. at least eighty years ago when Greenville was a famous summer re- 
sort, and many families from the low country made permanent homes 

here. Mr. Bradly, a wealthy planter from Sumter county, built 

this one. 

A well sustained Thespian Society, with theatrical exhibitions, 
was kept up for several years when Greenville was quite a small vil- 
lage. Col. C. W. D'Oyley, a gentleman of fine education and talent, 
was the moving spirit. Also a debating society which included the 
best talent and most literary citizens of the village. A Lyceum Hall 
was built by its members which stood upon the site now occupied by 
the western wing of the Greenville Female College. The last of the 
old debating societies, for we had several, met in the Male Academy, 
now added to and transformed to a modern residence by Col. Orr. 
This one was styled the "Tupkry Culb," and notices of the meetings 
published in the newspapers were headed "Attention Tupkrians." 
Much curiosity and discussion was elicited by these notices as to the 
meaning and derivation of the name, whn the simple truth was, it 
was decided upon by the first six letters drawn from a hat where each 
member had deposited a letter. 

The only newspaper was the Greenville Mountaineer, then pub- 
lished where the Whitmire & Good building stands on Buncombe 
street. Mr. O. H. Wells, editor and proprietor, resided on the same 

May day celebrations were then important features of school life in 
Greenville. They usually took place at the Female Academy in the 
grove which is still standing in front of iProfessor Towns' residence^ 
The principal features were a march with music through th» streets 
of thii village by the girls all dressed in white, and the boys of the 
Male Academy, which was followed by crowning the queen and poeti- 

Digitized by ■> _C 

50 TiaB gbbenviliaB century book. 

cal recitations by her and her maids of honor, and an address by a 
chosen orator. Aicerwards a feast from the tables under the shade 
of the trees, and the whole concluded with a merry dance in the 
evening To be elected qvcen by her schoolmates was an honor 
highly prized. 

Among those I first remcn)ber as "Queens of May" were. Miss 
Mary Long and Miss Emma Pool; also in later times, (only fifty 
years ago), Miss Julia Besseleau, Miss Susan B. Hoke, Miss Jose- 
phine Brooks, and Miss Sophy D'Oyley. Mr. Robert McKay gen- 
erally wrote the poetry. Our late governor, and chief justice of the 
state, Kon. W. D. Simpson, of Laurens, was the graceful orator on 
one occasion when he was just admitted to the bar, and Dr. James 
C. Furman upon another. 

At that time public baptizing was administered on Sunday after* 
noons in Reedy river, sometimes at the pool at the lower falls and 
sometimes under a large oak at the present site of Huguenot mills. 
The ten foot hok was near the ice mill of Mr. John B. Marshall, 
where a good bluff and a* spring board drew crowds of village boys 
every summer afternoon for a plunge in Reedy river. The dense 
cane brakes and Mr. McBee's big fields commenced at the same 

The old race track was then a great institution in Greenville. It 
always drew many blooded horses and crowds of people from the 
surrounding country and different parts of the state. 

The half mile track included the present Southern railroad depot 
and parts of Washington and adjoining streets. The near way from 
the village for foot passengers, which I generally went, was by a path 
through the woods, which is now Hampton avenue, to the entrance 

Those were easy going days sixty or seventy years ago in 
Greenville in comparison with the strenuous business life of today. 
They were the days of the "Old South," sometimes thoughtlessly 
(^erided. But they were the days when honor and integrity among 
men, and modesty and virtue among women were held in the highest 
repute. Civilisation has never developed a higher type of manhood 
and womanhood than were the educated classes of the south previous 
to the war. The poorest man could then obtain credit without a 
chattel mortgage, if his reputation for honesty was good. There 
seemed less disparity between the rich and the poor, and a more 
neighborly and helpful feeling between all classes, both in town and 
country. Teaching was then the only business women engaged in 
to make a livelihood. The idea was universal that it was the dut>' 
of meti to make the living and of women to practice at home every 
wifely industry and economy to contribute to its comfort. 

There seemed not to be the widespread necessity then as now upon 
women and girls to work outside of their homes to make a living, 
3^d praiseworthy as is the effort of every woman who seeks by 
honest toil, inside or outside of her home, to make an honest liveli- 
hood, the necessity that is now driving thousands of them to make 
it outside of their homes is to be deplored. It is, I suppose^one of the 

Digitized by VjO^ 


prices we are paying for modern progress, and for our defeat by 
the invading armies of the north. 

Of course at the time I speak of there were no railroads to Green- 
ville. The merchants had their goods wagoned from Hamburg, 
which was a place of considerable importance. The price for haul- 
ing was nearly always one dollar per htmdred pounds. Farmers 
taking cotton and other produce to Hamburg would load back with 
goods. Often farmers from Laurens and Abbeville would load back 
for Greenville. In still earlier days of Greenville, but before my 
recollection, goods were hauled in wagons from Philadelphia. 

Mr. William B. Leary and his assistant, Mr. Stewart, were teach- 
ing the male academy at this tim,e and Mr. Hallenquist the female. 
There were always pupils from a distance boarding in the village 
A public library, kept in the cot^rt house, was maintained by yearly 

There were many strong men in those days, both in private and 
public life. Governor Perry, born in 1805, was in the prime of his 
young manhood and in the height of his power and influence in 
the county. Cols. T. P. Brockman and T. Edwin Ware senators, 
and Perry E. Duncan and Josiah Kilgore members of the house of 
representatives, were always his friends and allies. William Choice, 
Tandy Walker and G. F. Towns, were leading members of the bar. Watson, Esq., held the office of ordinary, now termed judge 
of probate, under the old tenure, "for life or good behavior," with 
great acceptability; the same office which was held in later years 
by his grandson, the much loved Judge Samuel J. Douthit. 

Among the highly respected merchants and business men of the 
village then were, Col. Benajah Dunham, Roger Loveland, Samuel 
and Joab Mauldin, F. F. Beattie, John M. and T. B. Roberts, Dr. O. 
B. and E. S.Irvine, Mr. John Markley,T. M. Cox,Wm. H.Watson 
and Alexander Nicol. The physicians were Doctors William Robin- 
son, M. B. Earle, A.B. Crook and W. P. Turpin. 


Sixty years ago when much of our best society was to be found in 
country neighborhoods, there gathered in the neighborhood of old 
Milford church, fourteen miles north of Greenville, a notable settle- 
ment of intelligent -and refined, as well as thrifty and industrious 
farmers. It is one of the most beautiful sections of the country with 
South Tiger flowing between its undulating hills and fertile valleys 
with fair prospects of the not distant mountains. 

Here Judge O'Neal bought a plantation and made his summer home 
about that time, attracted no less by the moral, religious and indus- 
trious character of its citizenship than by its landscape beauties and 
f-ealthful climate. Among his congenial neighbors were Major Spar- 
tan Goodlett, James Nolan, William Gibson, Wesley Gilreath, A. T. 
Reese, Washington Taylor, James Bomar and Dr. Caldwell. To illus- 
trate the industry of that period and section, it is told of Wesley Gil- 
reath that upon o*ne occasion having a security debt to pay he applied 

Digitized by VjOOQ IC 


to Captain Cleveland, the money lender of the village, to borrow the 
money. The captain replied, "I don't know much of your circum- 
stances, but you can get the money. Any man who plows around his 
corn in the day time and breaks out the middles by moonlight I am 
not afraid to trust/' He was the father of P. D. and Belton Gih-eath, 
and has numerous decendants in the county. 


The First Presbyterian church in Greenville was organized in 1848 
with eighteen members, and Rev. S. S. Gaillard as pastor. Their first 
meetings were in the old court house and other places until on July 24, 
1850, Vardry McBee deeded to Whiteford Smith, John Adams and L. 
B. Qine, trustees, the lot 200x73 feet on the comer of Washington 
and Richardson streets, where their handsome church edifice now 
stands. This was erected in 1882 at a cost of $25,000, the old church 
having been torn down for that purpose. The membership is now 482, 
under the pastoral care of Rev. T. W. Sloan, one of the most gifted 
preachers in our city. Elders : T. H. Stall, Dr. C. A. Simpson, G. D. 
Barr, J. P. Miller, C. E. Graham, M. F. Ansel, E. L. Hughes, H. W. 
Cely, G. W. Taylor, J. A. Russell, T. L. Woodside. Deacons : Avery 
Pktton, T. W. Barr, L. L. Barr, J. F. Mitchell, A. G. Gower, W. P. 
Conyers, R. L. Graham, J. T. Woodside, R. K. Adams, T. C. Stewart, 

B. A. Morgan H. T. Morgan, H. T. Poe. Qerk of the session, G. 
W. Taylor; treasurer, R. L. Graham. 

The Second Presbyterian church, situated in West Greenville, is a 
strong and influential offshoot of the first church. It was organized 
November 28, 1893, and has a membership of 146. 

Rev. G. G. Mayes is the popular and efficient pastor, with the follow- 
ing officers : Elders — R. E. Allen, Frank Hammond, O. P. Mills, J. 

C. Bailey,E. G. Mallard, James F. Mackey. Deacons — ^A. H. Dean, T. 
J. Seyle, H. W. Allen, J. H. Burdette, J. C. McCall. 


The following historical sketch of Furman University has been 
kindly furnished me by Professor Cook, of the faculty : 

Furman University is situated on the wooded height in West 
Greenville, facing Main street. The site of the institution was secured 
from that wealthy and public spirited citizen Vardry McBee, who 
did so much to lay broad foundations for the Mountain dty. Fur- 
man was opened in 1851 at the present site and was an evolution of 
•the Furman academy established in Edgefield in 1827 and removed 
two years later to the high hills of Santee. Here as a theological 
school it continued till the close of 1835, when it was closed and re- 
moved to Fairfield, where it embraced in its curriculum English, 
classical and theological courses in connection with a manual labor 
school. In 1844 Dr. James C. Furman became president and had 
associated with him Drs. Peter C. Edwards and James S. Mims. 
About the middle of the century. Dr. Furman was released from the 

Digitized by VjOOQ IC 


school room and was successful, with the excellent help of others, 
m raising $100,000 in order to establish Furman university. In 1852, 
Dr. C. H. Judson entered the faculty and was one of the building 
committee which erected the main university building. The original 
plan contemplated English, classical, scientific, theological, medical 
and law departments, but the war prevented its full realization. In 
1859 the theological department became the Southern Baptist Theo- 
logical seminary, which is now at Louisville, Ky. 

Dr. Furman remained president until 1881, when he was succeeded 
by Dr. Manly. During his administration, which closed in 1897, 
the endowment grew from $22,000 to about $80,000, and the students 
from 60 to nearly 200. He was succeeded by Dr. A. P. Montague, 
who continued at the helm until mid-summer, 1902. In his brief, 
ftirring term students attended in larger numbers, a fitting school 
was built and also a large dormitory and an elegant auditorium. The 
succeeding year, just closing, found the venerable Dr. Judson acting 
as president, after holding a professorship covering fifty years. He 
enjoyed and received the respect of the students and the hearty sup- 
port of the faculty. In the half century that has passed, Furman has 
stood for sound scholarship and good citizenship. The young men 
who have gone out from her walls have served their country as 
patriots, have filled many private and public positions of honor and 
trust with credit to themselves and reflected honor upon their alma 

Situated in the Piedmont section, where health and natural advant- 
ages are inviting a large population, Furman faces the future with 
large visions of usefulness. With a growing constituency and en- 
dowment, the future of the school is as bright in promise as the 
lealities of the past have been glorious. 

Since the above was written Dr. Edwin M. Poteat, a native of 
North <^arolina, has been elected president of Furman university. 

Dr. Poteat is an able, scholarly and cultivated gentleman who has 
had the pastoral care and filled the pulpits of churches in the cities 
of Philadelphia and New Haven. 

The endowment of the university is to be increased $100,000 this 
year. H. T. Cook. 



One of the great men produced by old Pendleton district, formerly 
embracing Anderson, Pickens and Oconee counties, was Governor 
B. F. Perry, who for sixty years was a citizen of Greenville. He 
came in 1824, when Greenville had about five hundred inhabitants, 
and he was a youth of nineteen years. He commenced his long and 
f honorable career by reading law with Judge Baylis J. Earle, and 
soon afterwards became editor of the Mountaineer, which he edited 
in the stormy days of nullification in 1832-33. He boarded at the 
(Mansion House with my father several years when I was a^y, and 

Digitized by VjOOQ IC 


I well remember his imposing figure then, and that of Judge Earle, 
who also boarded there at the same time. His integrity, independ- 
ence and ability were never questioned. He filled many important 
offices and by a narrow margin missed filling several others. When 
twenty-nine years of age he lost by sixty votes an election to Con- 
gress against the brilliant Warren R. Davis, of Pendleton. He was 
elected to the United States Senate after the war, but with other 
patriotic southerners was refused his seat by that body. His last 
official position was provisional governor of South Carolina under 
appointment of President Andrew Johnson, in which he rendered 
valuable services to the state. 

While he won distinction and achieved greatness in the public eye 
by high and noble qualities, it was the softer and gentler attributes 
of his character, unsuspected by many, that constituted him a loving 
tender and affectionate husband. 

In 1837 he married Miss Elizabeth F. McCall, a niece of General 
Robert Y. Hayne. He was thirty-one and she eighteen when he 
was introduced to her (as he tells us in one of his letters to his wife), 
in the drawing room of the Mansion House, now the office and sitting 
room of that hotel. The same evening they took a walk to the 
'"Falls," for he also writes her, "but no place fills my heart with 
more delightful emotions than "Reedy Falls." It was on that high 
cliff on a lovely moonlight night that I first felt that I loved you It 
wsa as you may remember the evening of my introduction to you. 
We stood face to face on the rock listening to music of the guitar 
mingling its soft sounds with the dashing waters beneath." How 
many others since that moonlight night seventy years ago have felt 
the magic spell of music and love and dashing waters upon that same 
Well nigh sacred spot of Greenville? Mrs. Perry through her long 
life proved herself well Worthy of the love she then inspired. 


Dr. William Butler, formerly member of Congress, and one of the 
most prominent citizens of Greenville, was early attracted by the 
delightful climate and pleasant surroundings of the little village and 
moved from Edgefield to Greenville about 1824. Having been 
surgeon in the United States navy, he became acquainted with and 
married a sister of Commodoe Oliver H. Perry, the hero of the battle 
of Lake Erie, who was then residing at Newport, R. I. Shortly after 
wards he resigned from the navy and together with Col. Thomas 
O. Lowndes came to Greenville. They settled on the two beautiful 
and adjoining eminences four miles east of the village, since known 
as Chestnut Hill and Lowndes Hill. Dr. Butler resided here many 
years rearing a large family. In my school days I remember there 
was always a one horse wagon load of the boys, among them Gen. M. 
C. Butler and Col. William Butler, of our city, who came in every 
morning to the old academy school while it was under Mr. Leary. 
Dr. Butler was a gentleman of fine culture and ability. He was 
elected to congress as an old line Whig in 1840 at the time General 

Digitized by VjOOQ IC 


Harrison, "Old Tippecanoe," was elected president. Many promi- 
inent men in this state were then Whigs, among them Wm. C. Pres- 
ton, Waddy Thompson and others. Dr. Butler removed to Arkansas, 
where he died many years ago. The old homestead was burned dur- 
ing the war, and the farm is now owned by Mr. G. M. Wilkins. Mrs 
Butler spent her last years in Greenville where she enjoyed an hon- 
ored and highly revered old age. She was one of the founders of 
the first Episcopal church built here, whicn was in 1826. 


Among the men of eminence, learning and ability who have become 
citizens of Greenville on account of the location in our midst of Fur- 
man university, the name of none stands out more conspicuously 
than that of James C. Furman. 

For full forty years until his death, March 3, 1891, he was recog- 
nized by all classes and by all denominations as an important factor 
in the moral and religious growth of our community, and as a leader 
in the higher realms of thought. Gentle and persuasive in his man- 
ner, with benevolence written upon his countenance, there dwelt 
within his frail body the heart of a lion to resist wrong and to uphold 
th6 right. He was the honored president of Furman University 
from 1844 until 1881, and his name and fame will ever be associated 
with that institution. He was eighty-one years of age at his death. 


There died in Greenville in 1877 a gentleman of marked ability, of 
broad culture and great benevolence of character, who exercised 
great influefnce in the upbuilding of the religious and material 
welfare of this section of country. This was Dr. E. T. Buist who, 
a native of Charleston, was allured, as many others have been by 
the fine climate, pure water and health giving breezes of Green- 
ville, and removed here in 1836. He bought land from Gen. Wad 
dy Thompson and built on the beautiful eminence two miles from 
the village on the Spartanburg road, where he resided many years. 
He was an able and scholarly minister oj the gospel, serving as 
pastor of the Presbyterian church at Fairview, and several others 
in the county. He was also president of the Laurens Female 
College until the commencement of the civil war when he returned 
to Greenville. At the time of his death he was the beloved pastor 
of the First Presbyterian church of this city. 


Few men have lived in Greenville whose death was so deeply la- 
mented by his friends and the entire community as was that of Gen. 
Wiliam K. Easley. He had a comparatively short but brilliant 
career as a member of the bar, of the legislature of South Carolina, 
and of the state convention of i860. He was bom in Pickens, his 

Digitized by VjOOQ IC 


father, Col. John Easley, living a few miles over the line in that 
county, but came in early manhood to practice his profession in 
Greenville. Endowed by nature with rare gifts of mind and oratory, 
which he cultivated with the ardor of a student, and inspired by a 
noble ambition, he quickly rose to the top of his profession. Pos- 
sessed also of noble and generous principles he had the faculty, 
more than any one the writer has ever known, of attaching to him- 
self by hooks of steel the friends with whom he associated. His 
personal influence with the authorities of the Air Line (now the 
Southern railway) had much to do with securing the location of that 
great artery of commerce through Greenville. 

His untimely death occurred in 1870, while in Atlanta on business 
connected with that road. He was then only forty-five years of 


All the citizens of Greenville take a pride and interest in the col- 
lages of our city. From the old academies of 1819 have evolved 
the four higher institutions of learning that are now the crowning 
feature of our mountain city. 

The healthful and delightful climate and pleasant surroundings of 
Greenville had much to do with the success of those old academies 
eighty years ago when private houses throughout the village were 
hlled with students, girls and boys, from Florida, Alabama and as 
far south as Louisiana, besides those from the middle and lower 
parts of this state. 

Doubtless the same causes have been potent influences to estab- 
lish these higher institutions in Greenville and to contribute in a 
large measure to their success. 

Furman University and the Greenville Female College have 
already been spoken of. Both are under the control of the Baptist 
State Convention of South Carolina and are twin objects of its care 
and solicitude. I remember listening . to the discussion during a 
meeting of that convention over fifty years ago in the old Baptist 
church, then located in the middle of the street on East McBee ave- 
nne, with regard to the location of the female college in Green- 
ville. Several towns in the state were contending for it. 

Hon. J. P. Reed, of Anderson, warmly advocated its location in 
that town. He urged that Greenvile already had Furman Univer- 
sity and that it was objectionable to have the girls' college in the 
tame place, because, he said, the minds of the students of both insti- 
tutions would be distracted from their studies by such proximity. 
''Gentlemen may say what they please," he exclaimed in winding 
up his speech, "but you can not lock up the chambers of the human 
heart.",The writer has never heard this objection since, although, 
no doubt, many happy marriages have occurred between students 
of the two institutions owing to the "pro^cimity" during the past 
half century. „ 

Chicora College, with its imposing buildings crowns the height 
of McBee's lawn, nearly in the centre of the city, close by the banks 

Digitized by VjOOQ IC 


Digitized by VjOOQ IC 

Digitized by VjOOQ IC 


of Reedy river, and not far from the picturesque "Falls." It is incor- 
porated under the laws of the state and is under the auspices of the 
Presbyterians, though its students are numbered from all dnomi- 

nations. , , . ^ e t ^ ^ 

Dr S R Preston, its able president and his faculty of fourteen 
members of conspicuous ability, have marked a great success since 
the founding of the college now only eight years since it was mcor- 
porated as "The Presbyterian Seminary." He has a large local 
patronage and his ample and beautiful buildings are filled with 
boarding students from abroad. All Greenville wish him continued 

^^Gr?enville College for Women, a high class and flourishing insti- 
tution, is conducted by President A. S. Towns, former president of 
the Greenville Female College. Twenty-five years of college life 
as president of the two institutions gives him the seniority m point 
of service among the educators of the city. 

A high endorsement of his methodls is that he is continually edu- 
^ting the daughters of those who went to school to him in that 



The newspapers of Greenville have long since been an important 
factor in its progress. The Mountaineer, the oldest one, has been 
established more than three-fourths of a century, with a long list 
of able editors, including Governor Perry, O. H. Wells, G. F. 
Towns and W. H. Campbell, and for many years under Mr. John C. 
Bailey as editor and proprietor. The present editor and owner, 
Col. James A. Hoyt, by his ability as a writer and long experience 
as a newspaper man, keeps the old Moimtaineer up fully abreast 
with the times and makes it one of the best newspapers in the state. 

The Daily News has been established about thirty years and has 
a strong hold upon the affections of our people. It is wide awake, 
live and progressive. Under the able management of J. F. Rich- 
jards'on, Esq., it always has editoral ability of high order over its 
columns. Messrs. A. B. Williams, W. W. Ball and J. K. Black- 
mian, who have been its editors in late years were all men of excep- 
tional ability, while. A. ,M. Speights, its founder was a newspaper 
genius. These have a worthy successor in Mr. R. W. Simpson, Jr, 
its present editor. 

The Evening Herald is a strong, vigorous and successful young 
newspaper of Greenville. Under the management of the Messrs. 
Brewer it has demonistrated what many people doubted, that our 
fast growing city can support two high class dailies. This has been 
accomplished by the wide-awake vim and enterprise which charac- 
terize its business methods, which also show that the Herald will be 
a strong force in the future of a greater Greenville. 

The Baptist Courier is the able and accredited representative of 
the great denomination of Christians of which Greenville is the cen- 
tral point in the state. With a large circulation throughout this 
and other States, edited with conspicuous ability by Rev. A. J. S. 
Thomas and Mr. W. W. Keys, and firmly rooted in the affections 

Digitized by VjOOQ IC 


of an intelligeilt constituency it promises to grow and prosper as 
our city expands. With four such newspapers as the Mountaineer, 
the Daily News, the Evening Herald and the Baptist Courier, we 
have every assurance that the power of the press, the greatest lever 
of modern civilization, will be exerted for the continued advance- 
ment ot Greenville. 


Greensville is justly proud of the reputation, both at home and 
abroad, of her system of public schools. Professor E. L. Hughes, 
who has held the position of superintendent for eleven years, is now 
well known throughout this and other states as a thorough educator 
by the most advanced methods. The enrollment for the year 
1902-03 was 1,736 pupils. The organization was: Board 01 truNlees 
— ^T. Q. Donaldson, chairman; P. T. Hayne, secretary; H. J. 
Haynesworth, Dr. E. F. S. Rowley, L. M. McBee, J. F. Mackey. 
iM.^, A. G. Gower has recently been elected to fill the place of Mr. 
McBee, who resignd. 

Superintendent E. L. Hughes ; principals, O. B. Martin, John Wil- 
liams, D. M. Minus, Anthony Robertson, the two latter of the colored 
schools. Professor O. B Martin having been elected state ^npor- 
jintendent of education, Mr. George S. Br) an is now piincipal of 
Central school. These are assisted by a corps oi twenty-eight 
teachers who are capable and thoroughly imbued with a spirit of 
emulation and love of their work. Mr. J. B. Davis »s the efficient 
superintendent of the public schools of the couaty. 

In 1824 Robert S. Mills says of Greenville county: "The re- 
turns of the Commissioners of free schools for the last year show 
$1,039 expended, and 166 children educated." 

The report of superintendent Davis for the year ending June 30, 
1903, has just been filed. The number of free public schools in the 
county is 195, number of teachers 169, of which 71 are colored. 
The total attendance was 13,181, of which 4,420 were colored. The 
rece.pts were $55,836.69 and expenditures $47,131.40. 


The ladies of Greenville are well to the front in club organizations. 
They have several for literary and several for social objects which are 
supported with great spirit and success, their members comprising 
many of the most talented and highly educated ladies of the city. 
Thursday is the popular day for club meetings. Mrs. Martha Orr 
Patterson. of this city, has the honor of being president of the South 
Carolina Federation of Women's Clubs. 


I have emphasized throughout these pages the salubrity and 
healthfulness of the climate of Greenville by quotations from old 

Digitized by VjOOQ IC 


writers and other high authorities, and by showing the preeminence 
it once enjoyed throughout this and other states as a summer resort. 
Both as a summer and as a winter resort its climatic conditions and 
<lelightful location afford advantages superior to those places, upon 
all sides of us, that are now reaping a rich harvest from the con- 
stantly increasing number of tourists and tide of travel from the in- 
Tiospitable climates of the north and west. Mrs. Crittenden, who 
has been the official observer for the weather bureau at this station 
for fifteen years, furnishes me the following averages, or normals of 
temperature, and precipitation of each month at Greenville for the 
past ten years to December, 1901. 


Jan. 40.08 degrees, Feb. 40.2 March 4907t April 57.07, May 68.0. 
June 74.01, July 76.4 August 77.1, September 71. 6, October 60.9, 
November 50.5, December 41.5; year 59.0 


Jan. 4.67 inches, Feb. 4.88, March 5.22, April 4.41, May 3.50. 
June 5.34, July 5.69, August 5.56, September 4.07, October 2.77, 
eNovember 3.90, December 3.20; year 53.21. 

Learning that with other advantages, the towns of Aiken and 
Camden had experienced gfreat increase in real estate values from 
the presence of these visitors, I addessed a letter of inquiry to Ex- 
Governor Sheppard upon the subject, to which I received the fol- 
lowing reply: 

Law Office Sheppard Bros., 

Edgefield, S. C, April 25, 1903. 
Hon. S. S. Crittenden, Greenville, S. C. : 

My Dear Colonel : — ^Your note of the 23rd inst. was handed to me 
just before I left Greenville. Upon coming down from Columbia 
yesterday afternoon I met Col. D. S. Henderson on the train and 
inquired of him concerning recent sales of real estate in the com- 
munity of Aiken. I spoke to him of the transaction of which I 
spoke to you, and he informed me that one gentleman had purchased 
six parcels of land — 80 acres — 20 acres — 20 acres — 18 acres — 7 
acres and 10 acres at the aggregate price of $88,000. That the 80 
acre tract went into the trade at $35,000, and that this tract ten years 
ago would not have sold for exceeding $5,000. That the 20 acre 
tracts each went into the trade at $15,000, and that neither of these 
tracts would have sold for exceeding $3,000 ten yeas ago. That 
the entire 155 acres is farming land on which there are no dwellings 
or tenant houses or buildings of any kind worth considering. 

That there are small patches of black jack growth and some 
patches of old field pine here and there, but that the lands mainly 
liaVe been cultivated in recent years. From this you will observe 

Digitized by VjOOQ IC 


that the improvement there has been wonderful, and this he at- 
tributes to the influx of capital resulting from the visits of northern 
people to that section during the winter season. 

It may be well for you to write to Col.Henderson or G. W. Croft 
for further information in reference to the developments in that 
section. Yours very truly, 

J. C. Sheppard. 


The Pendleton St. Baptist church was the first vigbrous offshoot 
of the parent Baptist church in Greenville. It is a handsome struc- 
ture situated on the corner of Pendleton and Ware streets m a rap- 
idly growing section of the city. It was organized March 30, i»90» 
largely through the efforts of Professor H. T. Cook. Rev. Henry 
G. Ferguson was the first pastor. From a membership of 9^ in 
1890, it has grown under the leadership of successive pastors to 280. 
In 1892 the church was greatly enlarged and improved at a cost of 
$3,500, mainly through the liberality of Mr. G. A. Norwood, one 
of its deacons. It is now under the able ministry of Dr. W. L. 
Langston, with the folowing officers: Deacons— C. E. Watson, J. 
H. Ware, M. L. Donaldson, W. L. Kellett, E. S. Moore, R. E. Sloan. 
Clerk, F. E. Major; treasurer, J. H. Ware. 

The first offshoot of the parent Methodist church was St. Paul's, 
in West Greenville. It was founded in 1891 and has a membrship 
of 179. Rev. Thomas G. Herbert is the present popular and efficient 
pastor. Its officers are: Stewards — ^J. B. Bruce, A. H. Cureton, 
C. F. Hard, J. G. Perry, W. P. Hicks, J. N. Hemdon, R. L: HoU- 
man. Trustees— J. P. Charies, T. B. Leach, J. R. Lupo, A. H. 
Shaver, C. P. W. Sullivan, J. C. C. Turner, G. T. Willis. Superin- 
tendent Sunday school, Wm. N. Hackney. 

The Methodists in the northern part of the city also have the 
Hampton Avenue church, a flourishing organization under the 
pastorship of Rev. J. W. Speake. The Baptists have Riverside, in 
the southern part, under Rev. W .P. Holland, and the Third Pres- 
byterian church, under the pastorate of Rev. McLeod is located 
at 645 Hampton avenue. 

The Rutherford Street Baptist church is one of the strongest and 
most progressive churches in the city. It was organized in 1893, 
and has now 228 members. Rev. D. W. Key has been the pastor 
since 1895. He is an able divince and has the reputation of being 
an original and independent thinker. The congregation is now 
building a new and handsome church edifice on the corner of Pinck- 
ney and Lloyd streets, at a cost of $7,000. 

The officers of the church are : Rev. D. W. Key, pastor. Deacons 
—J H. Latimer, W. W. Keys, T. W. Bailey, W. T. Shumate, J. G. 
James, T. A. Walker, J. F. Grandy,Joseph Norwood. W. R. Hale 
clerk ; R. C. Goodlett, treasurer ; Joseph Norwood, treasurer be- 
nevolent fund. Organists, Mrs. Joseph Norwood, Miss Ella Wil- 
son. J. H. I^timer, superintendent Sunday school. ^^ 

Digitized by VjOOQ IC 


St. Mary's Catholic church was first erected upon a lot donated 
by V. E. McBee, Esq., son of Mr. Vardry McBee, who gave sites for 
the first four churches erected in the village of Grenville. It was 
dedicated by Bishop Lynch in 1876, while under the pastoral care 
of Father Folchi. It was subsquently removed, under the adminis- 
tration of Rev. J. J. Monaghan, to its late site on Washington street. 
Recently it has been moved again to give place to the handsome 
structure now going up. Through the efforts of Rev. A. R. Gwynn, 
the pastor in charge, liberal subscriptions have been obtained both 
at home and abroad, and the congregation will be enabled to build 
a church costing $15,000 without incurring a debt upon it. 

The Sacred Heart Academy, conducted by the UrsuHne nuns, is 
a flourishing institution founded in 1900. Father J. J. Hughes is 
assistant rector of St. Mary's. 


Between the white and colored races of Greenville there has always 
existed a large degree of kindliness and good feeling. Nothing ap- 
proaching a race riot or a conflict between the white people and the 
negroes has ever ocurred. In fact, between the ante bellum whites 
and ante bellum blacks, those dating back to the old days of slavery, 
a still warmer feeling of friendship and good will exists, which is 
constantly shown to every observer by the cordial greetings of each 
other upon our streets. This is occasioned by the general dispo- 
sition of our white people, particularly of the better class, to deal 
justly with the negro in all the affairs of life. The only way to per- 
petuate this feeling is for every man to foster and promote 
a high public sentiment that will demand equal and exact 
justice to every citizen of every color, and- a compliance with law. 
In the old days of slavery, and ever since, the writer has known 
colored men who through long lives have won by their good conduct 
the unstinted respect of the whites. Such characters were Uncle 
Gabe Poole and Jim Rosamond, respectively Baptist and Meth- 
odist preachers, and known from my childhood. About four years 
ago I attended with many other white people, the funeral of Uncle 
Gabe preached by his life long friend Jim Rosamond under a mutual 
promise to each other. 

It was a simple and affecting sermon with an influence for good 
upon the large audience who were gathered in the Springfield Bap- 
tist church.Since then Jim Rosamond has also died. I beHeve that 
church membership has a good and restraining influence upon all 
classes, if viewed in no higher light, and that the colored churches 
of our city, with their large membership, and several of them with 
pastors of education and ability, constitute a powerful factor for goad 
among the colored population of the city. I am indebted to Mr. 
E. B. Holloway for the folowing data relating to them : 

John Wesley Methodist Episcopal, pastor. Rev. B. F. Wither- 
Spoon, D. D. Organized in 1866 by the Rev. J. R. Rosamond. Num- 
ber of members, 500. ^ . 

Digitized by VjOOQ IC 


Springfield Baptist, pastor Rev. R. B. Watts Nuniber of mem- 
bers 675 Organized in 1868 by the Rev. Gabriel Poole. Went with 
8s members from the First Baptist church, white. 

Mattoon Presbyterian, pastor Rev. B. F. McDowell, D. D. Num- 
ber of members 100, removals 53, present 47- Orgamzed in bep- 
tember, 1878, with 7 by the Rev. S. Mattoon, D. D. 

Allen Temple, denomination, African Methodist Episcopal, pastor^ 
Rev. W. D. Humbert, D. D. Members 263. Organized in 1879 by 
Rev. R. W. Sinclair. _ ^ ,, ^ 

Mt. Zion Baptist, pastor, Rev. J. A. Pinsbn, D. D.. Members 40a 
Organized in 1882 by the Rev F. Brown. 


The church house built by Rev. F. Brown* in 1882 was 38x60. ^ Rev. 
J. A. Pinson was called to the pa storate of this church in 1896. At 
that time the membership was 65, congregations averaged 150. In 
four months it was found necessary to enlarge the building, as the 
congregation had increased to 500 or 600. In 1899 a new house of 
worship was erected, 42x88. In 1901, February 28, this church was 
burned, and by September of the same year a new brick structure 
was erected at a cost of $10,000. In 1897 land was bought adjoining 
the church lot for $"350, and in 1898 a parsonage erected at a cost of 
$550. This house was burned when the church was and now we have 
a parsonage at a cost of $800. 

J. A. Pinson, Pastor. 

Israel Chapel, Colored, Methodist Episcopal, pastor. Rev. H. L» 
Johnson. Members 90. Organized in 1891 by the Rev. A. J. Stin- 
son, D. D. 


During the four years war between the states, Greenville, both 
town and county, came up to the full measure of its duty in defence 
of the Southern cause/,The hearts of its men and women, young and 
old, were stirred to their depths with love of country and devotion 
to the principles they knew to be right, and for which our soldiers 
fought. , 

From its scant population of 25,000 our county sent over 2,000 
soldiers to the field. 

Since the war our patriotic women have reared the handsome 
monument at the head of Main street to the memory of our heroic 

And upon Memorial Day of each returning spring during the 
month of May, the Daughters of the Confederacy, the Ladies' Me- 
morial Association, and the children of the public schools, strew 
with flowers the grave of every soldier who rests beneath our sod. 

There have been two notable reunions of the surviving Confederate 
soldiers of the state in Greenville. One in 1897 when the Division 

Digitized by VjOOQL 


of United Confederate Veterans of South Carolina was commanded 
by General C. Irvine Walker, and one in 1902, when it was com- 
manded by General Thomas W. Carwile. 

William Hayne Perry, eldest son of the late Governor B. F. Perry, 
died on July 7, 1902, after sixty-three years of life in his native town 
and city. Few of our Greenville dead were more beloved in life or 
lamented in death than William H. Perry. The following are con- 
cluding paragraphs of a tribute to his memory by the present writer 
at the time of his death :*This is the noble record of one of our Con- 
federate soldiers— a man of education and wealth, who volunteered 
as a private soldier." 

"It was a touching and interesting scene at the opera house a few 
weeks ago when the Daughters of the Confederacy gave to his little 
son, William H. Perry, Jr., the Cross of Honor for his father, then 
lying upon a bed of mortal illness. The long and honorable career 
of Col. Perry as a member of the Legislature and State Senate, the 
Constitional Convention, and member of Congres)s land as a lawyer 
and solicitor of his circuit, has already been published, and of him 
It may be truly said, that in all these positions he measured up to his 
own high standard of the requirements of duty and patricftism." 

"How sleep the brave who sink to rest, 

By all their country's wishes blest." 


The Neblett Free Library, on McBee avenue, has for several , 
years been a quiet but effective factor in promoting a taste for the 
better class of literature in our community, and a source of pleasure 
and profit to its patrons. It was incorporated under its present 
name ini897, at which time the late Mrs. Viola Neblett transferred 
to the association the handsome property that has since been the 
home 01 the library. Commencing with one thousand volumes, ob- 
tained entirely from donation? and private subscriptions, it now has 
a choice colection of over three thousand books and periodicals, 
which is constantly increasing, and an average circulation of six 
thousand volumes. 

Miss HavilenelTompkins, herself a graceful writer with a keen ap- 
preciation of the best in literature, has been librarian since the found- 
ing of the library.Its other officers are : G. W. Sirrine, president ; 
Mrs. F. P. Dill, treasurer ; E B. L. Taylor, secretary. 

I am indebted to the Hon. W. L. Mauldin for the following intei^ 
esting article on the evolution of Greenville from a village to a city» 
which I requested him to write. 


Fifty years ago Greenville was an attractive little village with a 
social and hospitable papulation of less than two thousand inhabi- 
tants. Nestling under the shadow of the mountains, its ivvide streets 

Digitized by v 


lined with beautiful shade trees, gave it a cool and inviting aspect, 
and the salubrity of its climate made it an ideal summer resort for 
wealthy people from the tide water section. There were no special 
industries, but about that time two events occurred that gave a de- 
cided impetus to its growth and influence. The Baptist denomina- 
tion located in our midst Furman University, and the Greenville 
Female College. 

Through the wise and generous liberality of our wealthiest and 
most public spirited citizen,Vardry McBee, very valuable tracts of 
land were donated to both of these educational institutions. These 
colleges attracted to the village not only a highly desirable addition 
to our population, but in their train followed many beneficent results. 
About the same time the Greenville and Columbia Railroad was com- 
pleted, this point being its main terminus in the up country. This 
consummation was brought about after many and trying difficulties. 
The railroad company was fortunate in having for its president that 
great, good and wise man, Judge J. Belton O'Neal, and it was largely 
due to his superior management and patriotic public services that 
its building was effected. Just now as Greenville was on the high 
road -to growth and prosperity the civil war intervened ; all material 
progress was interrupted, and the entire energies of the people were 
directed to the great struggle for liberty and independence. The 
disastrous close of that strife left our people impoverished and with 
their social and political fabric all but destroyed. The supreme strug- 
gle for some years was for daily existence, coupled with heroic efforts 
to restore conditions of law and order. This required patience and 

The completion of the Richmond and D^anville Air Line railroad 
in the early seventies gave new courage to the hearts and minds of 
our people and made Greenville the best mart for trade in the upper- 
part of the state. It may not be generally known, but it is a fact, 
that the growth of bur city, in population, in the decade from 1870 
to 1880 was greater in ratio than in any other decade of her history. 
It seems to me that our people have never fully recognized the obli- 
gations they were under to Gen. Wm. K. Easley for his earnest 
efforts and self sacrificing labors in securing the location of this 
important railway through our county. 

The building of our first street railway was a distinct achievement 
at the time. It was largely due to the efforts of Mr. T. C. Gower, who 
projected and carried this enterprise through. He was one of our 
most active and public spirited citizens, contributing at all times to 
every progressive enterprise. 

Then came the Greenville and Laurens railroad, which supplied a 
needed link in our lines of transportation and gave us increased com- 
mercial facilities. We next entered the period of building cotton 
manufactories, which, after some unsatisfactory experiments, has 
proven to be eminently successful. Our population and business 
have constantly, but not rapidly, advanced and the public mind is 
convinced that we have passed the doubtful point in our develop- 

Digitized by VjOOQ IC 

Mayor of Greenville, S. G., 1901-1903. 

Digitized by VjOOQ IC 

Digitized by VjOOQ IC 


ment, and that we are on the rapid march to greater endeavor and 
greater growth. With our promise of high prosperity and accumu- 
lation of wealth, there will also come unquestioned responsibilities. 
Time and money will be needed to improve the physical condition 
of our streets, and intelligent attention should be given to the plant- 
ing and protection of desirable shade trees.I predict that the good 
women of bur city will some day organize a society for the purpose 
of promoting the planting of trees so that in our Southern clime we 
shall have the benefits that come from the generous shade of the 
trees. Public comfort, general health and decreased aridity would 
f olfow in the train of streets lined with beautiful shade trees. 

To accomplish many of the purposes that will be presented to our 
people there must be wise, discreet and patriotic public effort, and of 
that I have no doubt they will be equal to any demands made upon 
them, so that in the years to come Greenville will g^ow to be a city 
of great and influential proportions, with all of her educational in- 
stitutions reaching the highest plane of endeavor, and her material 
industries advancing to a greater degree of skill and usefulneess. 

W. L. Mauldin. 
The following table shows the increase in population of Greenville 
during the past 80 years. The population in 1824 was 500; in 1843, 
1,100; in 1852, 1,750; in 1870, 2,750; in 1880, 6,150; in [883, 8,350; 
in 1887, 9,00a; in 1903, within a radius of two and a half miles, in- 
cluding the new cotton mills, 21,017. 

The foilowinsf grentlemen have filled the office of 
ma)'or during: the past sixty years :■ In 1843, Col. Benajah Dunham, 
in 1845, Dr. O. B. Irvine ; in 1846, Col. John T. Coleman ; in 1847, 
Major Wm T. Rowland; in 1849, Wm. A. Cauble; in 1850, Thos. 
M. Cox; in 1851, Roger Loveland; in 1852, F. F. Beattie; in 1853-4 
Dr. A. B. Cook; in 1*855-6-7, H.L. Thurston; in i8rK)-i, C. J. El- 
ford; in 1862, A. McBee; in 1863, Benjamin Gass; in 1864, Thomas 
M. Cox; in 1865, G. E. Elford; in 1866-7, Dr. R. D. Long; in 1868, 
Dr. W. B. Jones. 

in 1868 the charter of the town was amended by an act of the 
Legislature, making Greenville a city. The following gentlemen 
have held the office of mayor since then: 

In 1869-70, Dr. W. R. Jones; in 1870-71, T. C. Gower; in 1871- 
2, James P. Moore; in 1872-3, H. P. Hammett; in 1873-4, Samuel 
Stradley; in 1875 to 1877, W. C. Cleveland; in 1879 to 1885, S. 
A. Towns; in 1889 to 1891, Dr. E. F. S. Rowley; in 1891 to 1893, 
W. W. Gilreath; in 1893 to 1901, James T. Williams; in 1901 to 
1903, Dr. C. C. Jones; in 1903, G. H. Mahon. 


The folowing sketch of the Piedmont Cotton Mills, located in our 
countv, by Col. James L. Orr, president, is a valuable contribution to 
the historical records of the county. 

In 1819 a poor orphan boy, named William Bates, started from 

Digitized by VjOOQ IC 


Pawtucket, R. I., to seek his fortune in the South. He had a fair 
knowledge of cotton mill machinery and fifty dollars in money. He 
also had grit, brains and character, and these were the real founda- 
tions of his success and the establishment of Piedmont. After 
working at various places in North Carolina and this state he settled 
at Batesville and started a small mill, the machinery of which was 
hauled by wagon from some point between Columbia and Charleston. 

H. P. Hammett was born in Grenville county in 1822 and received 
only such education as could be had from a country school. In 
vacations he taught school and clerked at Hamburg in a store. He 
married the eldest daughter of William Bates, and the firm of Wil- 
liam Bates & Co., composed 01 these two, and Mr. Thomas Cox, of 
Greenville, was established. Batesville was improved until it had 
about 3,000 spindles, the product being sold throughout the country 
in wagons, being bunch yarn. In 1862 this mill was sold to Trenholm. 
Frazier & Company. With a part of this money Garrison Shoals 
was bought, on the Saluda river, the same year, the intention being 
to build a cotton mill there. When I first saw the shoals, in 1873, 
there was a small grist mill there and a little log cabin where the 
cloth room now stands, in which Judge Langston, the miller, lived. 
The dam was one log to throw the water to the Greenville side of the 
river. There were no other buildings on the place except an old 
house where the hotel now stands. A more desolate and uninviting 
location, I thought, I had never seen. At that time Col. Hammett- 
had bought out the other two partners, and was attempting to get 
up the capital to build Piedmont. 

On the 30th of April, 1873, the mill was organized with $75,000 
capital subscribed. H. P. Hammett was elected president, J. Eli 
Gregg, J. H. Martin, W. C. Norwood, James Birnie, T. C. Gower, 
Alex McBee and Hamlin Beattie were elected directors. A charter 
was granted on the 13th of February, 1874; the capital fixed at 
$200,000. Every single one of the above parties is now dead but Mr. 
Hamlin Beattie. 

Scarcely had the work commenced when the panic of 1873 came 
on which crushed all hope, strangled all enterprise, and work was 
suspended.Many of the subscribers refused to pay the instalments 
and others sold out at any price they could get for the stock. In 
1875 the building was resumed and on the 20th of March, 1876, the 
machinery was started, consisting of 5,000 spindles and 112 looms. 
The superintendent was J. W. Rounds ; overseer of carding, J. F. 
Her; spinning, J. D. Tico; weaving, Z. T. McKinney; master me- 
chanic, Walter Cameron. After a few years experience and prac- 
tical demonstration of the fact that goods could be successfully made 
here, additional money was obtained in 1877, and 7,800 spindles and 
112 looms added. 

Royal Kallock was the next superintendent for a few months, and 
he was followed by C. A. Davenport for one year, then A. R. Steel 
for four years. In 1888 No. 2 mill was built with 9,860 spindles and 
320 looms, and in 1883 the basement wais filled with 3,136 spindles, 
making a total of 25,796 spindles and 554 looms, which wgs the larg- 

Oigitized by VjOOQi 


est mill in the state at that time, James F. Her was the next super- 
intendent, taking his position July, 1883, and serving until June, 1896. 
He went into the mill at eight years of age, had absolutely no educa- 
tion, but by honesty, perseverance and good judgment he rose to the 
top of the ladder. While in the mill he learned to sign his name and 
write a little. In 1888 the building of No. 3 was started, but was not 
completed until the fall of 1889; the machinery was started in 1890,. 
consisting of 22,848 spindles and 720 looms. Z. T. McKinney was 
made assistant superintendent after this mill was started. 

No. 4 was built in 1895, starting with 10,000 spindles and 336 looms. 
W. F. Walker was elected superintendent in 1896. He came to Pied- 
mont before a spindle had been turned, and went to work the first 
day the mill was started, learning his business there. Today Pied- 
mont has 61,032 spindles and 1,994 looms, and $800,000 capital.Not- 
withstanding its steady growth instead of being the largest mill in 
the state, as it formerly was, there are nine other mills having more 
spindles and looms. But the policy of the mill has always been a 
desire to make the very best quality of goods, instead of controlling 
the largest number of spindles. Its reputation, both in the United 
States and China, has confirmed the wisdom of this course. The 
wonderful success of Piedmont was the incentive to building Pelzer, 
Clifton, Pacolet and many of the magnificent mills in this section 
which were built in 1882. 

As a university points with pride to its graduates, so Piedmont 
refers to' the following superintendents who have taken their "de- 
grees" in the mechanical college : Z. T. McKinney, Trion, Ga. ; K. 
McGowen, Arkwright Mills; B. F. Guy, Pelzer, S. C. ; J. J. Hix,. 
Union Mills; J. J. Rogers, Enoree, Jos. S. Cooper, Enoree; I. Wal- 
ker Wright, Clinton ; Thomas A. Sizemore, American Spinning Co. ; 
J. A. Buchanan, Manchester Mills, Rock Hill; Sam T. Buchanan, 
Greensboro, Ga. ; J. D. Tice, Reedy River ; C. M. Pegram, Palmetto 
Mills ; John Steel, Lafayette Mills, Ga. ; J. D. Summey, Greenwoo J 
Mills, Will Steel, Fishing Creek, W. B. Isler, Harmony Grove Ga. ; 
Frank B. Harland, Blacksburg ;R. L. Walker, Laurens; J. E. Crosby, 
Walhalla, W. R. Roberts, Anderson ; W. A. Cobb, Belton Mills ; Jno. 
Morris, Anderson ; Will Tice, Union Knitting Mill ; Frank O'Stein, 
Brandon Mills ; E. E. Shanklin, Jr., Easley Mills ; J. D. Tice, Chi- 
quola.There are thirty-eight superintendents who have gone out 
from Piedmont controlling more than 550,000 spindles in this state, 
Georgia and North <^arolina. These men are receiving from $1,200 
to $3,600 per annum, and have obtained their positions by work, 
character and energy, the three characteristics necessary for the suc- 
cess of any superintendent, and any cotton mill man possessing them 
can attain such a position. 

It will be observed that every one from superintendent down VvXre 
bom in this Piedmont section and learned his business in this mill 
demonstrating, as well as anything else could, that Southern men 
can learn the mill business and compete successfully with those who 
have had generations of training. The employees of Piedmont today 
occupy a very different position in society from that ^^/-fexJTM^ 


hands formerly. . They are more intelligent and therefore command 
the respect of others. Many advantages are enjoyed by them which 
cannot be had in sparcely settled localities. There are five churches 
in Piedmont, where intelligent preachers hold services every Sunday, 
there is a graded school, where six hundred children attend ten and 
a half months in the year, and seven teachers are employed. 

We have a library of 3,500 volumes, free to everybody in the place, 
and it is used as much, according to the population, as any in this 
country, including the cities. 

There are seven benevolent societies, consisting of the Masons, 
Woodmen "of the World, Red Men, Knights of Pythias, Odd Fellows, 
Temperance Union, and Burial Union. 

Col. H. P. Hammett originated the enterprise and conducted it 
with marked success to the time of his death in May, 1891. Beloved 
by his employees, trusted by his stockholders, and respected by all 
who knew him. He was succeeded by Col. James L. Orr, under 
whose administration Piedmont has grown and prospered, and is to- 
day in as good physical and financial condition as any mill in the 

James L. Orr. 

The following historical account of the cotton mills in and around 
the city of Greenville was kindly prepared for me by Mr. Alester G. 
Furman, who has for several years been prominently identified with 
real estate business in our city. 

Prior to 1894 our industrial enterprises did not represent a very 
large invested capital. The first mill built within the incorporate 
limits was known as the Camperdown Cotton Mills. This plant was 
operated until 1894, when the machinery in these buildings was 
moved outside of the incorpororate limits and formed what was 
then the nucleus of the plant of the American Spinning Company, 
around which has been built up a large industrial plant with a cap- 
ital of $600,000 and 35,000 spindles, in addition to this plant at that 
period there was in operation the Huguenot Mills, located on Broad 
street in this city. This plant is owned by the Messrs. Graham, of 
Greenville and has a nominal capital of $75,000, though the invest- 
ment represents a considerably larger sum. They manufacture 
colored goods, such as ginghams and plaids, and employ from 225 
to 250 hands. Prior to 1894 there was one other mill known as the 
Lanneau Manufacturing Company, located just outside of the incor- 
porate limits of the city, but this mill was destroyed by fire and was 
never replaced. 

In 1895 subscriptions to the capital stock of the F. W. Poe Manu- 
facturing Company were made and this incorporation was organized 
with a capital of $250,000 for the purpose of building a 10,000 spindle 
mill. Within two years 5,000 add^ tional spindles were added, and at 
this time the mill has 60,000 spindles in round numbers and a cap* 
ital. of $500,000. The 60,000 spindles, however, represent an invelsth 
ment of nearly $1,000,000, and it is necessary for the operation of 
the large plant to employ from 900 to 1,000 people, making up a 

Digitized by VjOOQ IC 


village of 2,500 people just beyond the incorporate limits of Green- 

J"s^ ^' '*^rn railway from the F. W. Poe Manufac- 

turing Company is located the American Spinning Company.This 
plant, as stated above, was started by the removal of the old machin- 
ery from the Camperdown factory; in 1895, at that time the corpora- 
tion had a capital of $125,000. Since then the capital has been in- 
creased until now there is $350,000 of the common stock and 
$250,000 preferred stock, and the corporation is operating 35,000 
spindkjs, givinig employment to 750 to 800 persons, which repre- 
sents a village population of at least 1,800 persons. 

The next industrial plant started in GrenviUe was the Mills Manu- 
facturing Company, located on the southwest side of the town, and 
like the other enterp! ses, was first started wih a small number of 
spindles. This one when first incorporated having only 5,000 spin- 
dles, which has grown from year to year imtil now they have 27,000 
spindles and 740 looms, representing an invested capital of over 
$600,006. The capital of this incorporation, however, is only $371,- 
000. They employ between 500 and 600 people, have a mill popula- 
tion of 1,600 to 1,800 people. 

The Brandon Mills were incorporated in 1900 with a capital of 
$220,000, and they e(iuipped the plant at that time with 10,000 
spindles. Like the other enterprises, it has continued to grov/ 
and now has in operation 15,232 spindles and employs about 350 
hands. This mill has just increased its capital stock to $450,- 
000 and is now erecting a building, which when completed will 
have 41,000 spindles and the mlil 1,200 persons and have a mill 
village population of 2,000 people. 

The Monaghan Mills were incorporated in February, 1900, with a 
subscribed capital stock of $450,000. Mr. Thomas F. Parker, a 
native South Carolinian, who had however, resided for a number of 
years in Philadelphia, is the President of the Company, and with his 
friend's is largely interested in it financially. 

Mr. Lewis W. Parker is treasurer, and Mr. Alex. Macbeth secre- 

The plant commenced operations in 1901 with 25,000 spidles; a 
year la^er 5,000 additional spindles were added, and at the present 
time the building is being enlarged for the addition of 30,000 spindles, 
which will be in operaton in the Fall of 1903, and the capital has been 
increased to $700,000.00. 

The Company has been successful and has an unusually beauti- 
ful location and plant. The land was purchased from Mr. J. A.Finlay 
location and plant. The land was purchased from Mr. James A. Finlay 
and is a part of what is known as "Cedar Farm," on the Cedar Lane 
Road, about a mile and a half from Greenville. It will employ 
about 900 people and have a mill village population of 2,000 or 2,500. 

The last cotton mill plant organized in Greenville is known as the 
Woodside Mills. The building is now being completed and will be 
equipped with 12,000 spindles, they will employ about 250 people and 
will have a village population of near 1,000. 

Digitized by VjOOQ IC 


The Huguenot Mills have recently purchased one of the old build- 
ings of the Camperdown property and have installed therein 300 
looms, and this plant is again in operation turning out ginghams and 
plaids and giving employment to 100 persons. 

All of the above mills are located just outside of the incorporate 
limits, with the exception of the Huguenot Mills, and the property of 
the Carolina Mills,, which has 6,000 spindles, and manufactures yarns, 
and %s located near the incorporate limits on the Southern Railroad. 

When the additions are completed which are now being made to 
the above plants the capital invested in cotton mills, machinery and 
buildings will represent at least the sum of $4,900,000, and this does 
not include the new bleachery which is being erected by the Union 
Bleachery Co., and it is estimated that there will be $250,000 invested 
in this plant. 

Ground is now being broken for the McGee Mfg. Co., which will 
take the waste product from the other plants of this section ; it will 
have a capital of not less than $125,000. 

.Besides the above textile enterprises, Greenville is well supplied 
with other important industrial plants, and in brief I give a tabulated 
statement of them : 

Virginia-Carolina Chemical Works. 

South Carolina Cotton Oil Co. 

The Farmers Oil Co. 

Three large foundries. 

Two flour mills. 

One Roler Cover Shop. 

One Suspender Factory. 

Two large lumber companies. 

The Saluda Lumber Company. 

The Bobbin and Shuttle Factory. 

The Poundries of Greenville not only supply casting for our local 
mills, but have done a large business all over South Carolina and 
filled contracts for many cotton mills in Georgia and North Carolina. 
Our flour mills are known in every city and village in the State, by 
reason of the fact that theirproducts are shipped over this entire 
territory. Alester G. Furman. 


The building of the first railroad to Greenville, the Greenville and 
Columbia, the establishment of Furman University and founding of 
the Greenville Female College, all occurred about fifty years ago. 
They were each important factors in the growth and advancement of 
the town at that time as they remain today. 

In 1872 the Air Line, now the Southern Railway, placed Greenville 
upon a great and direct highway of travel and commerce, the vital- 
izing effect of which in every department of business has now been, 
felt for thirty years. 

The building of the Laurens Railroad, in 1882, and its afterwards 
becoming a part of the Carolina and Western Railroad, has secured 

Digitized by VjOOQ IC 


important advantages to Greenville as a competitive point of which 
we are daily receiving the benefit. 

It only remains for us to obtain the extension of this or some other 
lailroad across the mountains to the West, of which there is even now 
a fair prospect, to become the cross road of two great systems of 
railroad that would traverse th^ continent. Such a road, which is 
sure ta be built in a few years, giving us direct connection with the 
coal fields of the West, would create here a great manufacturing city 
with almost unequalled advantages in other respects. 
As it is , what we have to offer the homeseekers of the world, thos« 
seeking a healthful climate, a delightful place of residence, educa- 
tional advantages, exemption from mosquito and other insect nui- 
sances, opportunities for business, and employment for all disposed 
to work? To each of ihese we can say Greenville fulfiills today the 
promise of all of these conditions. 

With a population of over 20,000 within a radius of two and a half 
miles, the city is now advancing in population, buildings, manufactur- 
ing enterprises, transportation facilities, and all the elements of mod- 
ern progress, more than at any former period of its one hundred years 
of history. To see this it is only necessary to ride around, from the 
centre to the circumference of our city, and witness everywhere the 
evidences of growth and prosperity. At the present ratio of increase 
but a few years will be required to find here a city of forty thousand, 
instead of twenty thousand people. 

We are well supplied with competent and reliable contractors, capa- 
ble of carrying out with promptness building enterprises of any mag- 
nitude. Messrs. Ebaugh & Ebaugh have just completed the cigar 
factory near the public square, one of the largest brick buildings in 
the city. Its dimensions are 137x60 feet, 4 stories high, and was com- 
pleted in about 100 days from commencement. 

The same firm is now putting up the Piedmont Warehouse building 
just outside of the city near the Monaghan Cotton Mills. It will be 
100x300 feet, with plan of extending it to 600 feet in length, when it 

will have a capacity of storing 24,000 bales of cotton. 

Grandy &Son, and Grandy & Jordan are large and successful, as 
well as reliable contractors with several important enterprises now in 
course of construction. 

Many other firms, large and small, are now busily engaged with 
contracts far ahead of them in building up the city. 

The three latest enterprises established here, all within the last few 
months, are ihe cic^ar factory, the bleachery and the waste mill. 

The Greenville branch of the American Cigar Company has just 
occupied its spacious building near the centre of- the city and is al- 
ready giving light and remunerative employment to 150, br more, 
girls and young women, while the capacity of the factory will re- 
quire 900 or 1,000 employees. 

Mr. B. G. Kerr is the efficient and courteous superintendent, who 
tells me they expect, in three months, to be turning out half a milion 
cigars per week. 

The extensive buildings of "The Union Bleaching and Finishing 

Digitized by VjOOQ IC 


Company" are located about one mile from the city limits. James B. 
Duggan is president, B. N. Duke, vice president, and R. B. Arring- 
ton secretary and treasurer. 

The business is to bleach, dye, and finish all kinds of cotton piece 
goods. The mill started with an initial capacity of 125,000 yards per 
day, and is built with a view of incre.asing its capacity to double the 
present output. . 

The "Waste Mill," or the McGee Manufacturing Company, is 
located just outside of the city and will be in operation by the first 
of January ensuing. The main building, which is about completed, is 
215x57 feet, with a boiler and engine room 40 feet long. The output 
.will be cotton yarns Nos. 4 to 8, manufactured from the waste mate- 
rial of the cotton mills around Greenvile and other places. It is a 
Greenville enterprise entirely, and the capital of $ioq,ooo is Green- 
ville money. The officers are: H. P. McGee, president and treas- 
urer; C. M. McGee, secretary and assistant treasurer, and John 
F. Tibbetts, superintendent. 

The other cotton mills immediately in and around the city are the 
Mills Mill, Brandon, Wo'odside, Monaghan, American Spinning 
Company, Carolina, Poe, Huguenot, and Camperdown. 

Several of these have recently, and some are now doubling their 
capacities by erecting new milis. All of them are prospering with a 
constantly increasing army of industrious, skillful and contented em- 
ployees, and are now manufacturing the finer grades of yarns, sheet- 
ings, long cloth, plaids and ginghams. 

Outs'de of the city and within the county are the Piedmont, Reedy 
River, Fork Shoals, Batesville, Franklin, and Pelham Cotton Mills, 
while tiie Pelzer Mills, and Victor, and the Arlington (now building^ 
are just without the Hmits of the county. 

Our city has a superb system of water works and sewerage. Puie 
mountain water is brought by its own gravitation from Paris Moun- 
tain, six miles by underground pipes, and thrown fifty feet in heigh: 
from four nozzles through 200 feet of hose in the highest part of the 
city by natural force. 

Besides the railroad connections already alluded to and reaching 
out North, South and East, and the Saluda Valley R. R. soon to be 
built towards ibc \Vest, we have a well equipped trolley line rea:bmg 
beyond the city limits and preparing to be extended; and an interur- 
ban line recently surveyed and now under consideration by compe- 
tent parties, to reach the neighboring towns of Piedmont, Pelzer, 
Williamston, Belton and Anderson. 

In collfi^f s we i«ave Furman University, with its preparatory schooi, 
the Greenville Jcn:Pie College, Chicora, and the College for Women. 

Thirteen white and oix colored churches represent all the orthodox 
denominations of the Christian religion. The three regular hotels, 
Mansion House, New Windsor and Southern are well kept and pop- 
ular but are unequal to the demands of our fast growing city. Two 
large hotels with up-to-date appointments, one for tourists and pleas- 
ure and health seekers especially, are much needed, and will doubtless 
soon materialize from the various schemes now proposed. 

Digitized by VjOOQ IC 


The six banks of our city, all represented upon our advertising 
pages, rest upon the solid foundation of ample capital, good manage- 
ment, and the confidence of the public. 

In fact, the long list of advertisers, and those who have liberally 
paid fox space in this book, is itself a striking advertisement of the 
City of Greenville, and of its varied and important interests. It is an 
index also, not only of the progress and advancement of Greenville in 
all lines of business, but of the public spirit and liberality of its busi- 
ness men without whose substantial aid this record of one htmdred 
years of the past history of our city could not have been published. 

Digitized by VjOOQ IC 

Digitized by VjOOQ IC 




Digitized by VjOOQIC 





One pint of water drained from 
boiled potatoes, with two table- 
spoonfuls finely mashed potatoes 
added. Set it aside and scald a pint 
of milk, adding-, when scalded, one 
tablespoonful sugar and one tea- 
spoonful salt. Now in a quart bowl 
put a ieacupful of lukewarm water 
and one cake of magic yeast. Let it 
dissolve slowly, then add a pinch of 
salt and enough flour to thicken 
moderately. Place it where it will 
keep warm, and at night put the 
potato water, milk and risen yeast 
together in the bread bowl, stirring 
in enough flour to make a stiff 
batter; beat well and set it where 
it will keep warm. In the morning 
stir in onet-half teaepoonful soda dis- 
solved in warm water; add flour to 
mould stiff, let it rise again and 
make into looves. 

Take one yeast cake and one pin^ 
of water, when risen add one tumb* 
ler of water or sweet milk, one and 
one half tumblers of sugar, on» 
tablespoon of butter and four eggs. 
Mix all togetheir with flour enough 
ta make a stiff batter and when 
risen turn out in a tray and make 
into rolls with as little flour as pos* 
Bible. jj 

Mxm, W. D. BrowB^. 


One dozen muffins may be made by 
using one |^t of sour milk, one 
pint of flour, one teaspoon, salit, one 
tablespoon melted butter, one tea^ 
spoon soda dissolved in milk. Beat 
hard. Bake in quick oven. 

Mrs. W. lEL Cely. 




Lumber Yard 


Digitized by VjOOQ 



jj JDrinfo 



Gets you in trouble with yourself 
sometimes, but drinking plenty of 

t ©^ic^ Springs tOater 

Gets you out of trouble every time. 

W Gets you out of trouble every time. 

W It whips the lazy liver and starts 

\|ji your kidne>^s to doing their duty 

It wnips tne lazy iiver anu starts 
your kidne>^s to doing their duty 
quicker than any other remedy 

We have thousands of testimonials where it has in every in- 
stance done this very thing. What it has done for thousands 
of others — and never failed in one case where they gave it a 
fair trial — it will do for you. If you do not find it so, you drink 
the water free — it will not cost you a cent. 

iif O^ic^ (Springs OUater won\pai>\| 













Digitized by VjOOQIC 




Two eggs beat separately, one 
glass sweet milk with a small spoon 
of sugar, even teaspoon butter,* one 
pint best flour, with !half spoon salt 
and one teaspoon baking powder 
sifted in well. Stir ^olk egg, flour 
and butter weU, add slowly milk, 
beat imtil creamed; add last white 
o^ ^SS (beaten). Grease pan light- 
ly, have warm and pour mixture in 
and bake quickly, but not too fast 
to allow it to rise. 


Take two teacups of hominy, and 
while hot mix with a large spoonful 
of butter. Beat 3 egg^ (white sep- 
arate) very light, and stir them 
with the homdny. Next add one pint 
of milk, gradually stirred in, and 
lastly one-half pint of com meal, 
with a pinch of yeast powder in it. 
Add the whites. The batter should 
be of the consistency of thick cus- 
stard. Bake with a good heat at 
the bottom to make it rise. 

Mrs. S. M. Reynolds. 


To make two dozen, place a large 
pint of Magic Yeast sponge in a 
large bowl, add one-third cupful 
melted butter, one-half cupful 
sugar, two eggs beaten very light, a 
pinch of salt and half teaspoonf ul 
ground cinnamon; mould into a 
rather soft dough and let rise, 
closely covered until very light; 
then form into biscuit-shape witb 
the hands and place in shallow tin; 
let rise again and bake. Brush the 
top with white of egg and sift pow- 
dered sugar over them. 


One pint of flour, a little salt and 
a quarter of a pound of butter and 
lard mixed. Make into a stiff dough 
with a little sweet milk. Eneed 
well then beat for some minutes. 
Roll into a little bolstea:, then pinch 
off a small piece at a time and make 
into a little ball. Roll these baUa 
out flat with the roller and stick 
well with a fork. Bake quickly. 
Never cut the dough with a Wscuit 

Mrs. WilKam Beattie. 





Agents for Stetson's Hats, 
Manhattan Shirts, and the 
Celebratfed S. & B. $3.60 Shoes 

Mail Orders Receive 
Prompt and Careful 
Attention : : ; : 

<Sn\tt?^ (L 3^risto>^ 

Main <& Washington Sts. 

Greenville, S. C. 

Digitized by LjOOQ IC 



P 12 


















2 w 

cr CD 

I g 

I' I 

r > 

2 c 

A p 

i- -B 

O <^ 


2 9 

g - 

^ 3 






d: §: 


s- 3 

E, ^ 




g- 8 






1*4 CD D^ 









t a 



































o S 

o. 2 
« $ 

i " 





































Digitized by VjOOQ IC 




One qnart of flour, one teaspoon- 
ful of salt, one tablespoonful whtie 
ftugr. Bub in one lieaping^ table- 
spoonful of butter and lard mixed, 
amd one tablespooniul of Irish, po- 
tato, mashed free from lumps. Pour 
in three well-beaten eggs and a half 
teacup of yeast. Make into a soft 
dotigh with warm water in winter 
and cold in summer. Knead well 
for half an hour. Set to rise where 
it will be milk warm in winter and 
cool in summer. If wanted for an 
eight o'clock winter breakfast, 
make up at eight o'clock the night 
before. At six o'clock in the morn- 
ing make out into round balls (with- 
out kneading again), and drop into 
snowball pans that have been well 
greased. Take care also to grease 
thi© hands and pass them over the 
tops of the muffins. Set them in a 
warm place for two hours and then 
bake. I have used this receipt more 
than twenty years. 

Mrs. William Beattie. 

One pint milk heated to boiling, 
one tablespooaiful sugar, one of but- 

ter, teaspoonful salt. Put butter, 
sugar and salt in a large bowl and 
pour the hot ndlk over them. Let 
stand until cool, then add one cake 
Magic Yeast disaolved in wunn 
water. Add flour to make a medium 
batter and let rise. When lights 
knead stiff, rub the surface witlL a 
little butter or lard and let rise 
again. When light, again. When 
light, flour the board and turn thie 
dough on to it; roll thin and cut 
with buscuit cutter. Flatten the 
center of each piece, butter one- 
half lightly and fold the other tver, 
not quite even. When light bake in 
brisk oven. 


Two eggs, two cups sweet milk, 
two cups flour, one tablespoonfull 
of drawn butter and one-fourth tea- 
spoon of salt. Beat eggs lightly, 
add one cup milk, two of flour, rub 
smooth and thin with other cup of 
milk, add butter and salt. Have 
oven at baking heat, leave closed for 
fifteen minutes after puffffs are put 
in and serve immediately. 

Mrs. W. H. Ooodlette. 

Digitized by VjOOQ IC 





Digitized by VjOOQ IC 

Digitized by VjOOQ IC 




































(P 8. 





















Digitized by VjOOQ IC 




One quart sweet milk, four eggn 
(whites and yolks beaten separate- 
ly), kitchen spoonful of melted 
lard, one-half cup sweet milk, one- 
consistency of 'butter milk. 

Mrs. C M. Qower. 

Three tablespoonfuls com meal, 
two tablespoonfuls flour, one tea- 
spoonful baking powder, a little 
salt. Fill up the remainder of the 
pint measure with self-rising buck- 
wheat. Idix with enough sweet 
milk to make a rather stiff batetr. 
Fry with very litle lard. 

Mrs. Paul Trapier Hayne. 

One cup com meal, one cup flour, 
one egg (beaten light with sugar) 
threie teaspoons sugar, salt to taste, 
one tablespoon butter and one of 
lard one-half cup sweet milk, one- 
quarter teaspoon baking powder. 
Koll very thin and bake quickly. 
Mrs. Wm. Hill. 


On&-half pint com meal, one-half 
pint flour, two teaspoonf uls baking 
powder, one teaspoon salt, one heap- 
ing tablespoon lard or nuelted but- 
ter. Mix with sweet milk until it is 
a soft batter, one egg. Excellent. 


To one pint flour (Graham flour is 
best) add ont teaspoon baking 
powder, one teaspoon salt. Sift 
lightly and rub in one heaping 
tablespoon butter or cottoline, sweet 
mUk to make a stiff dough. Boll in 
one piece one half inch thick and 
spread on one teacup small pre- 
serves (cherries or blackberries are 
best) and light sprinkle of nutmeg, 
mace and aUspice. Then pour over 
this a teacup of good black molasses, 
roll and put in round pan, leaving a 
hole in centre for sauce, which is: 
one tecu^up sugar, one pint boling 
water, one tablespoon butter, one 
teaspoon vanilla. Bake in a quick 
oven, basting occassionally. 

Mrs. J. M. WaddelL 

u/itkins. SPoe 6c Co. 

Wholesale Dealers 





^ ^^riouttural implements ^T^aohinery 



*Xardwarey Cutlerj/, Sron, 

212 S. f^ain Sirtti, 

Sreenville, South Carolina 


Digitized by VjOOQ IC 




< p 





cr to i-k w 

r^ ^ to i-h W 
O ^ff o p 

•^ ^ 2 S 
o 3 <^P 


















o ^ w 

CD aP 
CO O P* 







Co " 

s^ til 



Digitized by 




Two cups* of buttermilk, two eggm, 
two tablespoons of melted lard, one 
leyel teaspoonful of soda, dissolved 
in one half cup of the buttermilk. 
Salt to taste. Put enough flour in 
the above mixture (leaving out the 
half cup of touttermilk with the 
soda) to make a stiff batter. Beat 
thoroughly. Now add the soda and 
thin the batter with sweet milk to 
the consistency of buttermilk. Cook 
with a brisk Are. 

Miss Emmie Austin. 

Six medium sized Irish potatoes, 
butter the size of an egg, two table- 
spoonfuls of grated cheese, sweet- 
milk or cream, and salt and x>epper 
to taste, also a dash of cayenne. 
After baking <the potatoes cut off 
one side, sooop out the interior to 
which add the (butter, cheese, mifk 
and seasoning; mix well, fill the 
skins and return to the oven to 
brown. Very large potatoes may be 
cut in half. 

Mrs. John T. Woodside. 


iMix together one pint flour, one- 
half pint sweet mUk, one egg, one 
tablespoonful lard, one teaspoonful 
sugar, half teaspoonful salt. Add 
one-fourth of a yeast cake dissolved 
in warm water. Beat thoroughly 
and pour into greased pan. to rise 
over night. 

'Mrs. Marion B. Leach. 

Place on the tea table a plate of 
stale bread sliced and buttered 
thickly, and beside it a pitcher of 
boiling hot water. To be prepared 
on the individual plates by sprink- 
ling with salt and pepper and cover- 
ing vdth the boiling water. Serve 

Line a greased pan vdth stale bis- 
cuit split open and well buttered; 
sprinkle with sugar; almost cover 
with molassies; flavor with nutmeg 
and vanilla. Bake until it begins to 




Electric Lights are most convenient and safest. 
One of our Electric Fans will make your home 
more pleasant. Your kitchen will be cool in the 
hottest weather, if your food is cooked on one of our 
gas ranges. Special rates for gas used in ranges. 
Electric Fans, Incandescent Lamps, Fixtures, etc. 
Portable gas lamps, decorated shades, gas ranges 
and heaters, gas lamps, mantels and fixtures of all 
kinds for sale. 
We shall be pleased to have you call. 


Corner Main & Washington Sts, 

Digitized by VjOOQ IC 

THJs: gbxaEnyjule geintuby book. 


LOCATION-Near the Blue Ridge. Delightful 
climate, Never any serious sickness. Green- 
ville is a city of culture and a Baptist centre. 

EQUIPMENTS— Buildings large and comfort- 
able. Steam heat. Electric lights. Hot and 
cold baths. Excellent Libratry and reading 
room. Piano, Voice, Art, Expression Studios 
under Specialists. Elegant new auditorium. 

MANAGEMENT— Faculty of long experience, 
numbering seventeen. Discipline careful and 
kind. Instruction thorough. Standard oi 
work unsurpassed in any other school for 
young ladies in the South. Home-like com- 
forts. Under personal supervision of the 
President. Degrees conferred. 

TERMS Reasonable. 

President E. C. JAMES, Litt. D., 


Digitized by VjOOQ IC 




One quaart of flour, oiie teaspoon* 
ful of Mlt, one tablespoonf ul of 
"wihite sugar. Bub into the flour one 
liea(ping tabkspoonf ul oi butter and 
lard mixed, and one tablespoonf ul 
of Iriflli potatoes, maebed free from 
lumps. Pour in three well beaten 
eggs, and a half teacup of yeast. 
Make into soft dough with warm 
water in winter and cold in summer. 
Knead well for half an hour. Set to 
rise where it will be milk warm in 
winter and cool in summer. If 
wanted for an eight o'clock winter 
breakfast, make up at leight o'clock 
the night before. At six o'clock in 
the morning make out into roimd 
balls (without kneading again) and 
drop into moulds that have been 
well greased. Also grease the top 
of the muffins* Set them in a warm 
place for two hours, and then bake. 
Krs. J. B. Beattie. 

One quart stale bread crumbs, two. 
tablespoonfuls flour stirred into the 
crumlM3, one cup of molasses, one- 
half cup of brown sugar, two eggs, 

beaten light and added last, one cap 
seeded raisins, one cup currants, 
one-half cup chopped, citron^ one 
teaspoonful soda, one cup of thick 
sour milk or cream, one teaspoon- 
ful of cinnamon, two-thirds tea- 
spoonful cloves. Dissolve soda in 
tablespoonful of boiling water. To 
the bread crumbs and flour add all 
ingredients but the eggs, when thor- 
oughly mixed add the beaten eggs, 
stir in, then pour in buttered pan 
and steam three hours. Serve with 
hard sauce, or sauce: one cup sugar, 
one tablespoonful butter, one cup of 
boiling water, one egg. Seat over 
a teakettle and before serving add 
one level teaspoonful of cornstarch 
and seasoning. 

G. H. B. 


One egg beaten light, one glass 
sweet milk, same of water, one-half 
spoon salt, Ave heaping tablespoons 
of fresh com meal, sifted well with 
salt, stir well and pour Into tolerably 
deep pan, heated slightly. iBake 
halif hour. This bread is the con« 
sistency of thick custard. 



We carry at all times a large and well selected stock of Dry Goods and Notions 
Having a resident buyer in New York City enables us to place before the ladies of 
Geeenville all the latest Styles and Fashions just as soon as they are out Our line 
of Imported and Domestic Dress Goods and Trimmings stands without a peer, and 
the cost to you is very little more than shoddy imitation. Don't forget to visit our 
Carpet and Matting Department while shopping. 


Digitized by VjOOQ IC 


















1— • 
































CO !> 
S H 
§ H 






CO r-i 
o > 



^ o 




Digitized by VjOOQ IC 




Three eggs, one cup milk, one 
cup butter, one cup eugar, one cup 
yeast, salt. Mix eggs, butter, sugar 
io a creajn, add milk and lastly cup 
of leaven or bottle yeast and salt. 
>fix flour enough to form a stiff 
batter. Let it rise over night. Next 
morning knead well with more 
flour, enough iK) make into rusks. 
When risen bake. In warm weather 
make mixture late at night, and if 
it should be acid add a pinch of soda 
dissolved, in the morning before 
kneading again. 

Boil and cream three large Irish 
potatoes, put in two tablespoonfuls 
of sugar, two tablespoonfuls of 
flour, have one cake of yea«t dis- 
solved in one pint of cold water and 
add, then make a stiff batter with 
meal. Set to rise at night and t^he 
next morning add more meal to 
make a very stiff batter. Let rise 
once more, then form into cakes 
and dry in the shadle. 

iMiss Ida M. Boberts. 


Into a pin* of whitiei flour eift two 
teaspoonfuls baking powder. Bub 
into the flour one tablespoonful of 
butter. To one cupful of milk add a 
pinch of salt and two beaten eggs, 
then the flour. Make a soft dough. 
Boll out thin; use a large roimd cut- 
ter, butter the top, fold oiver, bake 
in a hot oven. 

Mrs. John T. Woodside. 


Three level cupfuls corn meal, 
one level cupful flour, sifted to- 
gether, one cup of sour milk or 
cream, one cup of molasses, a little 
salt, one teaspoonful soda. Steam 
six hours then set in a moderate 
oven for half an hour. Serve hot. 


One pint of milk, two tablespoons 
butter, one tablespoon sugar, one 
teaspoon salt. Scald and let cooL 
One-half yeast cake and flour to 
make a stiff sponge. Boll out in 
morning and bake 10 to 15 minutes. 

"Too Many Cooks Spoil the Broth." 

Is it not equally true that many Ferti- 
lizers MAY spoil the crops. But goods 
bought from the 





Can be relied upon. Go to Headquar- 
ters for them. We are the largest 
Manufacturers of Fertilizers in the world 
and always have what you want. 

Richmond, Va. Charleston, S. C. Atlanta, Ga. 

"A word to the wise is sufficient.'* 

Digitized by VjOOQ IC 

Digitized by VjOOQ IC 

Digitized by VjOOQ IC 











X 7 




^ CO 

§■* ^ 

£ % 




S- -n 

-" O 

< m 

S X 

T) (0 












— f 







H 2 

O) f ^ 
ot s ^ 

(D ^ 


• 5 o 















Digitized by VjOOQ IC 



One pound of melted lard and but- 
ter (one-half each), one quart sweet 
milk, four eggs, one cake, com- 
pressed yeast or one cup other 
yeast, one pound of sugar, two 
pounds or more raisins (seeded), one 
tabltespoon of saJt, one large nut- 
meg. Scald the milk and let stand 
till luke warm, then stir in enough 
flour to make a rather stiff sponge, 
add the yeast cake, previously dis- 
solved in a little lukewarm water. 
Let rise over night. Then T>eat the 
eggs well, add sugar, salt, nutmeg, 
stir well, then add melted lard and 
butter and sprinkle in enough flour 
to make the consistency of bread 
not too stiff; knead well and put in 
bowl to rise. When thoroughly 
light and spongy divide into as 
many loaves as you wish and with as 
little kneading as possible pull it to 
about an inch thick, divide your 
raisins into as many piles as you 
have loav!es, spread on each pof tion 
of dough, roll up like a roly-poly, 
put in pan and let it become very 
light before baking. Bake in mode- 
ate oven till thoroughly done. 

Mrs. G. W. Ebaugh. 

One cup of flour, three cups Indian 
meal, one cup of dark molasses, on 
cup sweet milk, two cups sour milk, 
one heaping teaspoonfiU soda, tea- 
spoonful salt. Mix well together, 
two quart 
cov«r and 

I put in a well greased 


bucket with a tight 
steam for four hours. 

Flora Putnam DilL 
Two cups of freshly boiled hom- 
iny, put into this one large spoon- 
ful of butter, when cool put in two 
cups of sifted white com meal, two 
cups of milk, three eggs, beaten 
separately, one-half teaspoon of 
Cleveland's baking powder, salt to 

Mrs. A. R. Salas. 

One quart of sweet cream, one 
cup of butter, two tablespoons of 
white sugar, one teaspoon of salt, 
flour to make stiff dough. Knead 
well, mold in small biscuit with the 
hand; bake brown. These biscuits 
will keep for weeks. 

Amelia Harvey. 

J. Walter Lanford 


Office of 
American Cigar Company 

Air Cushion Stamps a specialty. All kinds of 
Seals skillfully executed. I carry a full line of 
self-inking and dating stamps, rubber stamp 
inks, pads, and racks, time stamps, pocket 
stamps, printing wheels, cigar stamp cancellers, 
rubber stamp printing presses, brass wheel 
daters, sign makers, solid rubber type, number- 
ing machines, check protectors, stencils, steel 
stamps, brass signs and door plates of all kinds. 
Badges, check tags, printing presses and office 
supplies. My rubber stamp and stencil linen 
markers are beauties. Every lady should have 


Greenville, S. C. 

Digitized by VjOOQ IC 

TBJk QBgaaxywuB oonvnY bo<»;. 


Digitized byCjOOQlC 



A. D. HOKE. 


Greenville Steam Laundry, 


Comer College and Townes Streets Phone 119 

Straw Hats Gleaned 


Grate six medium sized raw Irish 
potatoefi. Boil one handful hops in 
one pint water for 15 or 20 minuter, 
fitraln, add one cup su^ar, one hand- 
ful salt^ two quartfi water, boil all 
together about one-half hour. Let 
mixture cool, add the cup of old 
yeast, put in a stone or glass vessel 
and covier. Keep in a cool, dry 
place. This yeast will keep two 
months in winter. 

Mrs. A. C. Ferguson, 

One pint of flour, one-quarter 
pound butter and lard mixed. Make 
into a stiff dough with a little sweet 
milk, knead thoroughly then beat 
for about ten minutes. Break off 
little pieces and make into flat balls. 
Ball each one thin and stick with a 
fork. Do not use a biscuit, cutter. 
Bake quickly. 

Mrs. William Bes/tUe. 

Painless Sxtractin^^ 

7fo CAarye WAen !Piaie is Ordered 

Gold, Celluloid, Silver and Rubber 
Plates. Gold Fillings in Artificial 
Teeth look natural. 

Our system of Crown and Bridge 
Work makes it easy to restore lost 
and broken teeth. 

Special attention paid to Facial Ex- 


New York Dental Parlors, 

Rooms 8 and 10, 107 N. Main St. 

Greenville, S. C. 

P. D. Luxemberger, Surgeon Dentist, Proprietor and Mgr. 

Digitized by VjOOQ IC 






►1 o 

^ i 

* 3 


CD O' 

» • "S 

jr. S" » 
- Jf 3 

<I) < o 
D O 3 
<D '1 W 

5 S 5 




^ o 






ZT 3 

5* a. 

3 2 
Ci: o 
•— «*• 


•^ sT — 

CD p 

^ ^ Et 

n § o 
^ 3 o) 













CD V' 

CO 3* ^ 

" CD 
CD ^- 

■g o- 
3 g: 


p o 

o <0 



O i^ 

cT 2 

5 CD 

^ a 

CD r*^ 









CD t^ 

3 i-^ 
















en P 





I* I 
3 2 





















P ^ 



























One large can crabe, three hard 
boiled eggs, three tablespoons 
melted butter. Salt, pepper and 
miiBtard to taete.. One tablespoon 
lemon juice or vinegar, one-half cup 
boiling water,two pieces of toasted 
bread, rolled fine. Mix crabs, salt, 
pepper, butter aud. crumbs together 
and lastly add one-half cup of boil- 
ing water and mustard — ^fill sheU 
and sprinkle with cracker crumbs; 
bake a light brown. 

Mrs. Wm. Hill. 


Cut about 12 pounds from the 
round of beef, leaving the bone in 
the center. With a sharp knife cut 
slices or holes all the way through, 
about every two inches. Into each 
of these openings put a small slice 
of fat bacon, and then stuff full 
with a dressing made as for chick- 
ens. Tie a string tightly around the 
middle and each end to keep dress- 
ing in, or use scewers. Bake in a 

a slow oven, four or five hours, bast- 
ing often. Pour a dipper of boiling 
water over the beef Just before put- 
ting to bake. Have dressing cover 
the top and little cakes of it on dish 
around the beef. 

Mrs. G. W. Taylor. ^ 

Boil one pint of rice in as much 
water as will a good deal more than 
cover it, when half boiled put m a 
chicken, one onion, pepper and salt. 
When boiled until the chicken i» 
quite tender, place f ov^ri on a dish 
with th>e rice around it. 

Mrs. J. Walter Gray. 

Boil a beef tongue and the same 
quantity of lean veal, grind sepa- 
rately in a meat cutter. Season 
with pepper, a little muB'^ard and a 
pinch teach of nutmeg and cloves, 
adding salt to taste. Pack in alter- 
nate spoonfuls as irregularly as pos- 
sible in a buttered dish, pressing 
very hard. Put in a cold place and 
slice. Mre. R. H. Kennedy. 


Ijhe iPalisade 9^fff> Co,, 

West Hoboken, New Jersey. 

N. B. — The word "Kitchen Bouquet" is exclusively our 
Trade Marie — Infringements will be prosecuted. 



Jiitchen bouquet | 

30 2/ears «^^ '>«> a Jaaortte 




2l/rite for ^ree Sampie and booklet j^ 

Insist that your grocer get it for you. If he will not, 
send us 50c. in stamps for prepaid package. Liberal com- 
missions to house to house canvassers. 


Digitized by VjOOQ IC 







IWoclter Backer (Si Co/s| 
^Chocolate and Coco8l« 






A book of ''CHOICE RECIPES/' 80 pages, sent free of charge to any address. "$ 
Hous e keepers, when they order Baker^s Cocoa or Chocolate, should make sure that their ^ 
grocer does not give them any of the imitations now on the niarket^><^^^^^'^ ^ 

WALTER. BAKER ®. CO. Limifedt 

Established 1780 9 DORCHESTER.. MASS. « 

t . GOLD MEDAL, PARIS, 1900 1 





Digitized by VjOOQ IC 




Take one chicken and b«il until it 
is perfectly tender and falls to 
pieces; chop fine and add a cup of 
chopped np celery (if celery cannot 
be obtained use a cup of white cab- 
bage chopped fine). For this make 
the following dressing: Three eggs 
beat light, add one teaspoonful of 
salt, one tablespoonful of dry mus- 
tard and one ounce of sugar, one 
teaspoonful black pepper, three- 
quarters of a cup of vinegar; mix 
thesie ingredients well and put in a 
boiler on the -Qire; then add a heap- 
ing tablespoonful pf butter; stir 
constantly until it thickens, then re- 
move and let get cold; mix well into 
the chicken at least one hour before 

Effie Bramlett. 

Chop fine one chicken, cooked 
tender, one small head cabbage, and 
'G.v'e cold hard boiled eggs; seasoD 
with salt, pepper and mustard to 
taste; warm on-e pint vinegar, add 
half a teacup butter, stir until 
melted, pour hot over the mixtine. 

stir thoroughly and set away to 

Mrs. J. S. Laliimer. 


Get fresh beef tongues and wash 
clean in warm water. Then rub 
about one-fourth te^poon saltpeter 
on each tongue, then rub with coarse 
salt until you think every part of 
it, especially the root of the tongue, 
has been thoroughly salted. Lay it 
in a wooden vessel and sprinkle more 
salt on it; it will form its own brine« 
It will be ready for use in three 

iMrs. T. W. Sloan. 


To one can of salmon add two eggs 
beaten thoroughly; one teacup br^ul 
crumbs, one half of a lemon, one ta- 
blespoonful of melted butter, one 
teiaspoonful salt, half 
mustard, a fourth of a 
of pepper. Shape into 
ana fry in hot lard. 

Mrs. Marion B.'Leacih. 














Digitized by VjOOQ IC 

Digitized by VjOOQ IC 


YOUR Uhp Book. 

Toii§(iae Saii<lifriehe««-^BeinoTe the hard and uneatable portions, 
and cut in small pieces about half a pound of coldf boiled, beef- 
tongue; pound it to a paste in a mortar with the yolks of three 
liard boiiod ej^gs, a teaspoonful of English mustard, salt and 
paprika, mosten with a little white or tomato sauce and add 
KiTcfiKN Bouijurr to taste. Spread bread prepared for sandwiches 
very lightly with butter and then with the tongue paste—the butter 
may be omitted— and press the pieces together in pairs. Serve at 
ouce. If there is delay in serving wrap the sandwiches in con- 
fectioner's paper or cover closely with an earthen bowl. 

Q,iilGlc Aspic Jelljr,— Let an ounce of lean raw ham, chopped fine, 
an onion, sliced, half a carrot, sliced, a stalk of celery, two sprigs 
of parsley, a bay leaf, one or two mushrooms, if at hand, and a 
piece of red pepper pod, simmer in three cups of cold water about 
an hour, then add salt to taste, a teaspoonful of beef extract, a 
teaspoonful of Kitghbn Boo<)obt, and half a box of gelatine, soft- 
ened in half a cup of cold water. Stir thoroughly, then strain 
through a double cheese-cloth. Mould in a shallow pan. Gut in 
squares or diamonds, large or small, and use as a garnish for a dish 
or cold meat or a salad. Jankt M. Wti.!. 

Several Reoeipes by Miss Emilt L. CoLLiNe ' 

— FOR— 
SLX*l?OSiJU35r J3^XT<^ U JIX".P. 
Cannelon of Beef.— Two pounds of uncooked beef (round steak 'is 
best) chopped fine or put twice through a meat cboppeR; ytflM 
of three eggs, two level tablespoonfuls of finely choppeiPparsIey, 
three tablespoonfuls of meltea butter, four rounding tabfespoon- 
I'ulsof Boft bread crumbs, two teaspoonfuls of lemon juice, the 
grated yellow rind of one-half of a medium sized lemon,'lJWo level 
teaspoonfuls of salt, one-half teaspoonful of celery salt, one tea- 
spoonful of onion j nice, mixed with one-half teaspoonful of Kitchsn 
bou<juBT, one saltspoonful of white pepper. Mix all th^e ingre- 
dients thoroughly, and form Into a compact roll. Wrap in one 
thickness of buttered paper ; place in a baking-pan and oake for 
about forty minutes in a quick oven. Baste every five minutt^s 
with one-fourth cup of butter melted in one half cup of boiling 
water. When done remove the paper and serve with brown sauce. 

BroMrn Sauce.— Add to the pan in which the cannelon wa^ baked one 
rounding tablespoonful of flour ; rub to a smooth paste : add one 
cup of soup stocK or boiling water ; stir a moment and then place 
on the stove, stir until the sauce bubbles, add a scant hall tea- 
spoonful of salt, one-fourth teaspoonful of Kitohxn Bouqubt, one- 
half saltspoonful of white pepper and one-half teaspoonful of 
onion juice. Let it bubble up, and serve at once. 

Rolled Beefitcalc.— Have a steak cut from the round one-half inch 
thick, remove centre bone and siurplus fat. Overthis steak sfinead 
a dressing made of one cupful of soft bread crumbs, one rounaing 
tablespoonful of butter melted, one level teaspoonful of poultry 
seasoning, or a mixture of sweet herbs, one-half teaspoonful of 
salt and one-half teaspoonful of white pepper; press this dressing 
down firmly, then roll compactly and tie securely with twine. Into 
a large east iron skillet put one-fourth cup of beef drippings or 
butter, the former preferred, place over fire and when hot put in 
the beef roll, turn occasionally until all is of a delicate brown. 
Remove the roll to an ivory stew-pan having a tight lid. Add to 
the fat remaining in the skillet one-fourth cup of flour, when 
thoroughly blended add one pint of boiling water, season with a 
scant teaspoonful of salt and a saltspoonful of pepper. Pour, as 
soon as it bubbles, over the beef roll, cover securely and keep at 
simmering point for about three hours. One hour before serving 
add to the gravy one onion chopped fine and a small piece of bay- 
leaf. When done transfer to a platter and carefully remove the 
strings. Add to the gravy one-half teaspoonful of KrrcHBN 
Bouquet, remove the bay-leaf and pour the gravy around the roll, 
or serve from a gravy-boat. • 

Minced Turkey on toast.— Cut up cold roast turkey into small cubes. 
For one and a half cupfuls of these cubes make the following 
sauce : Place in a saucepan a rounding tablespoonful of butter ; 
when hot add three thin slices of onions. Allow the onions to 
brown sliifhtly, then carefully remove it. Add to the hot butter 
one rounding tablespooijf ul of flour, rub to a smooth paste and 
add one cupful of stock made from the bones and skin of the 
turkey, stir until it bubbles, add one-half teaspoonful of salt, one- 
fourth teaspoonful of Kitchen Bouquet and a little white or cay- 
enne pepper. To this sauce add the cubes of turkey ; heat 
thoroughly (but do not allow it to cook), and pour over squares 

Digitized by VjOOQ IC 



Remove the hard and uneatable 
portions, and cut in amall pieces 
about half a pound of cold, boiled, 
beef tongfue; pound it to a paste in 
a mortar with the yolks of three 
hard boiled eggs, a teaspoonful of 
English mustard, salt and paprika, 
moisten with a little white or tomato 
sauce and add Kitchen Bouquet to 
taste. Spread bread prepared for 
sandwiches very ligh.tly with butter 
and then with the tongue paste — ^the 
butter may be ommitted — ^and press 
the pieces together in x>ali's- Serve 
at once. If there is delay in serving 
wrap the sandwiches in confectioner's 
paper or cover closely with an -earth- 
en bowl. 


Prepare two small chickens as for 
fricassee. Place over the fire in boil- 
ing water the neck, wings and feet, 
to furnish stock for gravy. Ar- 
range the chicken in a bakingpan, 
sprinkle vdih. salt and pepper, 
dredge vnth. flour and dot over vdth 
bits of butter, using about one-fourth 
of a cupful. Bake from thirty to 
forty minutes in a hot oven, basting 

every five minutes with one-fourth 
cup of butter, melted in one-third cup 
of boiling water. When done, remove 
the chicken to the platter. Add to 
the contents of the baking« pan two 
rounding teaspoonfuls of flour; 
rub to a smooth paste. Add one cup- 
ful of chicken stock, one cupful of 
cream, one-fourth teaspoonful of 
Kitchen Bouquet and some white pep- 

. per, place over the fire, stir until it 
cup of cream or milk, with salt and 
pepper to taste, imd last, the whites 

I of eggs well beaten. Melt a table- 
spoonful of butter in pan, pour in 
mixture and set in hot oven; let 
bake a delicate brown and serve hot. 
Mrs. C. CJones. 


One chicken, one dozen eggs, half 
dozen Irish potatoes, eight cucumber 
pickle, some cut celery. Delmonico's 
Dressing for same: One-half cup 
vineirar; half cup water; boil togfeth- 
er, then mix in one desertspoonful 
flour, one teaspoonful salt, one tea- 
spoonful mustard; dash red pepi>er, 
yolk two eggs, butter size of egg. 
Over this pour mayonaise. 

Mrs. W. P. Conyers. 









Alester G. Furman 

no 1-2 S. Main St. 

Greenville, S. C. 

Real Estate and Fire Insurance Brolter 

Stocks and Bonds Bought and Sold on Commission 

Loans Negotiated on Real Estate, Stocks 

and Bond Securities. 

Digitized byCjOOQlC 

imc cmtaoxvxLLM omwwi book. 99 


Is the main heading under which is put 
CARRARA Paint advertising. This 
might mislead you if you did not read 
further. Our claim for Carrara is simi- 
lar to the one used by the majority of 
firms who sell high grade clothing, 
that although the first cost is more, the 
cheapness is in the long wear and 
SATISFACTION while being worn. 
In the house clothing line Carrara 
Paint gives the long wear and looks 
well while doing it. At the same time 
the first cost is less than for any paint 
that we have seen. It spreads better 
than the others. There's where the 
cheapness comes in. 

Ellis & Pope Co. 

Wholesale Distributors for S. C. 

J. A. Bull Co., 

Greenville, S. C, Agents. 

Digitized by LjOOQ IC 




One quart oyatert, one pint bread 
crtunibs, two raw egge not beaten, 
one teaspoonfnl onions chopped very 
fine; butter size of an egg, Juice of 
one lemon, cup of celery chopped 
fine. Mince oysters, leaving out the 
hard place, and mix all the aboTe to- 
gether and heat thoroughly over fire, 
stirring constantly. Put in shells and 
sprinkle cracker crumbs over top 
and bi^e twenty minutes. AJbove will 
fill fifteen shells. 

-Mrs. B. L. Graham. 


Boil one large fat hen until per- 
fectly tender, cut into medium sized 
pieces and mix with it about three 
times the quantity of celery. Mash 
to a smooth paste the yolks of nine 
hard boiled eggs with the yolks of 
three raw eggs, well beaten; drop or 
pour in thin stream, olive oil three 
tablespoonfula or more if desired) 
two tablespoonfuls of vinegar or 
lemon juice, into which a teaspoonf ul 
of dry mustard has been stirred will 
make dressing right consistency. 

Season with salt and cayenne pepper 
and mix thoroughly with chicken and 

Mrs. James KilUan. 


Take the liquor of one pine of oys- 
ters, put on fire and let boil (without 
any oysters) skim carefully whilst 
cooking; then mix a little brandy 
or sherry vdne, small stick of mace^ 
four or five drops tobasco sauce, one 
desertspoonful of mild tomato cat- 
sup, salt and add to the hot liquor 
after liquor is strained. Then pour 
red hot over the oysters. Serve in 
round glasses with a teaspoon or 
oyster fork. Saltine crackers or oys- 
terettes. Fine. 

Mrs. Wm. Hkyne Perry. 


One quart of oysters, put them on 
and let them come to a boil; add one 
quart of sweet milk, one teaspoonful 
of buter; put in crushed crackers, 
salt to taste. 

Mrs. A. D. Gaillard. 


Funeral Director % Licensed 


Prompt Service and Modem Equipment 

No. 106 E. Washington St. 

Digitized by VjOOQ IC 






cr> B 






S ^ » 





o o 

s ^* 
d •• 







CD §* 

m ^ 







« o 



3 pa 




2 o 




CD " 

Digitized by VjOOQIc 


TioB oiaBMViLiA (asrnjAT Boox. 

Greenville Steam Laundry, ^ ^ "p^netor. 

Dyeing, Cleaning and Pressing 

Comer Collejre and Townes Sts Phone 119 

Straw Hats Cleaned 


Take two cans of muBhroons to one 
turkey or two fat chickena and two 
sweetbreads boiled. After chicken is 
boiled cut np all together and sea- 
son highly with nutmeg, red pepper, 
salt to taste, one pint of fresh sweet 
milk, one-quarter pound of butter and 
table spoonful of flour to thicken it. 
Cream butter and flour together. 
When done stir in the chicken and 
stew ten minutes; add a little sherry 
wine, finely minced parsley and a 
little lemon juice and one desert- 
spoonful of Worcestershire sauce. 
Put in x>astry or ramakins and bake 
light brown, then eat them. 

Mrs. Wm. Hayne Perry. 

Secure a nice roast, then prepare a 
paste made of melted lard, flour, salt, 

onions, red pepper and doves. Bub 
this over m^at, then pour about two 
tablespooniuls of vinegar over meat. 
Never put meat in water, but place it 
in a vessel that can be put in an- 
other containing water. Cover meat 
and bake until easily pierced with a 

Mrs. M. A. Harris. 


Run meat through cutter. Three 
pounds lean beef, three eggs, lialf 
pound fat bacon, one pint cracker 
crimibs, butter the size of an egg. 
Season to taste with pepper, salt and 
sage. Mix with milk about one quart, 
or as soft as can be formed into 
loaves, place in pan, sprinkle with 
cracker crumbs, fill pan abo'ut half 
full of water and bake, basting often. 
This is very delicious either hot or 
cold. Tested. 





Jri C. ilfar/clej/ 

Dealer in 

J^ardware and Carria^/e Soods 


Ste»npiU» Coaeh factory 

G W. Sirrine, Supt. Established 1836 

Paints, Turpentine, Oils, Varnishes, Lu- 
bricating Oils, Glass and Putty, Tools, 
Guano Distributors, Farm Implements, 
Wheelbarrows, Etc. 

Agent for the Celebrated Sherwin-Wil- 
liams Ready-Mixed Paints. 





Digitized by 



Soutnern Railway 

North East 











Excellent Schedules and Trans- 




portation Facilities to and from 



Greenville in all directions. 








South West 

Vestibuled Trains, Dining Cars. 

Alex McBee, J. D. McGee, 

Soliciting Agent, Passenger Agent. 

Greenville, S. C Greenville, S. C. 

No. 128 South Main Street. 

W. A. Turk. S. H. Hardwick, W. H. Tayloe, 

Pass. TraflBc Mgr. Gen. Pass. Agt. Asst. G. P. A. 

Digitized by V^OOQ IC 




Select a fat young turkey, hen if 
possible, dress and salt away. The 
followng day put into a vessel of 
cold water then cook until tender 
einough for the meat to drop from 
the bone. Cut up into dice and add 
to it equal quantity of celery chop- 
ped fine; two pounds English wal- 
nuts. Pour over this one teacupf ul of 
grease skimmed from water in which 
turkey was boiled. Then add a may- 
onaise dressing made of one pint of 
olive oil, yol^s of one and a half 
eggs, juice of one and a half lemons, 
a dash of cayenne pepper and a few 
droi>s of onion juice; mix thoroughly 
and set on ice until served. 

Mrs. H. B. Tindal. 

Pick^part one pound salt codfish; 
cover it with cold water and soak 
for one hour, drain, cover with cold 
v^rater again, bring to boiling point 
drain, press dry, measure and allow 
an equal quantity of mashed Irish 
potatoes. Mi x thorouiaihly and form 
into small balls, dip in beaten egg 
and drop at once in deep hot fat. 

drain for a moment on broven paper 
and serv« either plain or with tomato 
sauce. The balls may be rolled in 
bread crumbs after being dipped in 
egg. Fry broven.. Testei 


Shred or chop coarse three pounds 
of cabbage, stir into it a tablespoon- 
ful of fiour, a teaspoonful of salt, 
the same of sifted dry mustard, a 
little paprika and half a cup of water. 
Put into a granite baking dish, lay 
over the top six thin slices of lean 
bacon, and cover tight. Bake in a 
hot oven an hour in summer time, 
longer in vnnter. If it does not brown 
with the cover on, remove for a few 
minutes. The bacon is nice, however, 
if a thin tin is used for cover and 
not removed. 

Mrs. Thomas J. ligon. 

Over a cup and a half of bread 
crumbs pour enough warm v^ter to 
make a thick paste; season with salt 
and pepper. Cover each oyster with 
this mixture, roll in dry crumbs and 
drop into a deep vessel of boiling 
lard. Remove almost immediately 
with a largfe spoon. Tested. 

H. K. Sturdivant Company's 


Fancy and Staple 

Dry Goods, Notions, Clothing, Hats, 

and Ladies' and Gentlemen's 

Fine and Medium Shoes 


Wholesale Department, 

Entrance Laurens street 

Retail Department, 
Entrance Main street 

Our lines are complete; goods always fre* and prices satisfactory. 

Our lady customers are invited to call at our store and get a card 
entitling them to a year's FREE subscription to our new magazine,. 

H. K. Sturdivant Company 

Digitized by VjOOQ IC 





Digitized by VjOOQ IC 

Digitized by VjOOQ IC 



9 w 



b 3 

§ ? 

5* Z 

w p 

i ^ 

> 5^ 
•a 3 


2 ^ 

^ > 

o ^ 









^ r 












3 o 



B <^ 
^ 5^ 
2 ^ 






Digitized by VjOOQ IC 




Cat up the duck, season with pep- { 
per and mixed spices. Have ready 
some thin slices of cold ham or bacon; 
place layer of tbem. in a saucepan, ! 
then put in duck, add just enoug(h ' 
water to moisten. Ck>ver the pan 
closely and let steam for an hour. 

cup of wine can be added. 

Mrs. M. A. Hiarris. 

a double boiler until smooth and 
thick, stirring often. BemoTe from 
fire, add one gill of cream and half 
pound of butter, or half pint dbickea 
olL When all the igredients are 
thoroughly chilled, mix with a sUyer 


For one hundred pounds prepare 
the following: Four quarts salt, four 
pounds brown sugar and four pounds 
saltpeter, mix well together. Rub 
in meat with this and pack in a bar- 
reL Sufficient pickle will soon be 
made to cover the beef. By no means 
add water, and do not boil or inter- 
fere with it in any way. 

For a grown chicken boiled tender 
and minced, I use four large white 
bunches celery, shredded fine. Add 
the following dressing: Three well 
beaten eggs, one small teaspoonful 
mustard, one of sug^ar and one of 
salt, two gills of vinegar. Cook in 


Two hens, half box gelatine, six 
stuffed eggs. Cut chicken as for salad, 
season well, pour over this the dis- 
solved gelatine also highly seasoned. 
Mix well. Put into mould with eggs 
side up 6o when sliced each slice 
vidll have slice of egg. Put a weight 
on it and set on ice for three hours; 
serve with any dressing preferred. 
Mrs. S. S. Crittenden, Jr. 


Three cups of apples chopped fine, 
one cup of raisins, seeded, one cup of 
sugar, one cup of molasses, one- half 
cup of vinegar, three eggs, one table- 
spoon butter, on cup wine, salt spoon 
of all kinds of spices. Mix well line 
two pie dishes with plain paste and 
fill them with the mixture and bake. 

L. M. R. 


A. G. GOWER, Prest. and Treas. 


Coal, Doors, Sash, Blinds, Glass, Nails, Laths, Plaster, 
Hair, Paints, Oils, Etc. 

SPECIALTIES: Cements, Gaffhey Lime, L, & M, 
Paints, DeVoe's Paints, Berry Bros. Varnishes, Fire 
Clay, Fire Brick, Ready Roofing, Building Papei. 

Warehouse and Coal Yards, C- & W. C, R. R., Broad 
and Gas Streets. 


Digitized by VjOOQ IC 





















































































































































' ?C 









^ > 














Digitized by VjOOQ IC 



Greenville Steam Laundry, 

Dyeing, Cleaning and Pressing 

Corner College and Townes Sts. 

Straw Hats Cleaned 



Phone 119 



6tew ho^ or beef brains in one 
cup of water, with salt and pepper. 
Put on one quart of milk to boil, add 
a l/omp of butter; when at the boil- 
ing point pour in the brains. Serve 
hot with crackers. 

Mrs. Louise Weldon. 


One quart of sweet milk, one large 
tablespoonful of flour, mix smooth 
with milk or water. One egg beaten 
well, salt and a little sugar. Boil 
as you would custard. Add wine to 
the taste. Season with nutmeg or 

Mrs. Weldon. 



One cup of cold chicken chopped 
as flne as powder, one pint strong 
chicken broth, one cup sweet cream, 
half a cup of bread crumbs, yolks of 
three eggs, salt and pepper. Soak 
the cnrmbs in the cream, bring the 
broth to boiling point and add the 
meat. Boil eggs hard and rub the 
yolks, add one scant teasiwonful of 
salt and serve. 

Mrs. Weldon. 

Let th« brains soak one hour, then 
parboil them five or six minutes; sea^ 
son lightly with salt and pepper, add 
one third as much bread crumbs as 
brains, mix all together with two 
taWespoonfuls of cream, three eggs 
(whites only) and fry in deep fat. 
Mrs. George C. Smith. 


Stir into the yolks of six eggs one 
tablespoonful of flour mixed into a 
cup of cream or milk with salt and 
pepper to taste and last the whites 
of eggs well beaten. Melt a table- 
spoonful of butter in pan, pour in 
mixture and set in hot oven, let 
bake a delicate brown and serve hot* 
Mrs. C. C Jones. 


To one pint of tomatoes add one 
pint of boiling water; when boiling, 
add one even teaspoonful of soda, 
then one pint of milk, two table- 
spoons of butter, and about one cup 
of rolled crackers. Pepper and salt 
to taste. Serve immediately. 

Mrs. Lee Carpenter. 

Street & Corkran 


And Curers of the celebrated "Orange" and "Busy Bee'*^ 
Brands of Sugar Cured Meats, and Refiners of "Diamond" 
and "Crescent" Brands of Lard, "Cedarmere" brand of 
Country Sausage in Link. 

2812-2818 Pennsylvania Ave., BALTIMORE, MD. 

Digitized by VjOOQ IC 



Pelzer Manufacturing Co. 

Pelzer, S. C. 



Capital, $1,000,000.00 

Capacity, 130,000 Spindles, 3,250 Looms 
Population of Town, 6,500 

Number of Employees, 2,500 

Ellison A. Smyth, 
J. Adger Smyth, Jr., 
A. L. Blake, 
P. D. Wade, - 

President and Treasurer 

- Assistant Treasurer 



Digitized by VjOOQ IC 



Brain carefully one quart oysters, 
remove bits of shelL Prepare cracker 
dust by crushing" one pound crackers 
with rolling pin, to which add one 
teaspoonf ul baking powder. To two 
well beaten eggs add a cup of sweet 
milk. Take oysters one at a time 
and dip in this mixture, then roll in 

cracker dust. When all ha^e been 
dipped begin with first ad redip each, 
in regular order and roll in dust* 
Have lard in frying pan very deep,, 
when at boiling point drop oysters- 
In. They should brown immediately 
and be removed to colander to drain. 
Serve while hot on hot platter. 

Mrs. C. Cw Jones. 



Mix two tablespoonfuls of flour, 
two of bread crumbs and four of 
grated cheese. Put them into the 
middle of a dinner plate. Make a 
hole in the center of it and into it 
put the yolk of one egg, two table - 
spoonfuls of cold water, a dash of 
red pepper and a salt^poonful of 
salt. Work the flour, cheese and 
crumbs carefully into (the yolk and 
water. The dough must be hard and 
dry. Knead imtil elastic. Roll tSiin 
and cut into pieces the width of rf 
straw and five inches long. Tie into 
little bunches and serve. Hand 
around- with the salad. Good. 


A most delicious acdompanimen't 
to a meat course. Take one quart 
xoilk, Ave eggOf two tablespoonfuls 

of melted butter, one tablespoonful 
white sugar, and twelve large ears- 
of green corn; grate com from cob,^ 
beat the whites and the yolks of 
the eggs separately; put the com 
and yolks together, stir hard and 
add the butter, then the milk grad- 
ually; beating all the while; next 
the sugar and a little salt, lastly the 
whites. Bake slowly at flrst, cover- 
ing the dish for an hour; remove the 
cover and brown nicely. Serve with 
sugar and butter. 

Mrs. W. N. Briseey. 

One packed cup of grated cheese, 
one-half cup of soft butter, a pinch 
of salt, three tablespoonfuls of cold 
v/ater, one-half teaspoonf iQ of p»P* 
rika, enough flour to make a * nice 
dough, roll quarter of an inch thick, 
cut in hoops and bake. 

S. K Sempkins. 

Youf Solemn Duty 

Is to buy your goods where you can 
get the best goo^s for the least money. 
With this fact in our mind we ask that 
you give us a call before ouying. Full 
line of Fine and Fancy Groceries. Also 
complete line of Men's Wear. 

Phillips 6c 9/fa/or Co. 

640-642 Pendleton St. 

Digitized byCjOOQlC 






Put two ounces of stale bread into 
a gill of milk. Stir over the fire un- 
til smooth and hot. Take off fire, 
add yolks of two eggs, one table- 
spoon of butter, two of grated 
cheese. Season with salt and pep- 
per. Fold in the well beaten whites 
of the eggs, and bake in quick oven 
for five or six minutes. 

Mrs. W. H. Irvine. 


One cup of sugar, one cup of milk, 

Two eggs, beaten fine as silk , 

Scklt and nutmeg (lemon vdll do). 

Of baking powder teaspoons two. 

Lightly star the flour in. 

Eoll on pde board, not too thin; 

Cut in diamonds, twists or rings; 

Drop with care the doughy things 

Into fat that briskly swells 

Evenly the spongy cells. 

Watch with care the time for turn- 

Fry them brown, just short of burn- 

Boll in sugar. Serve when cool. 

Mrs. W. H. Irvine. 

Peel and sHce six oranges, put in 
a glass dish a layer of oranges, then 
one of sugar, and so on until all the 
orange is used, and let stand two 
hours; make a soft-boiled custard of 
yolks of three eggs, one pint of 
nuLlk, sug^r to taste, with gprating 
of orange peel for flavor, and pour 
over the orange when cool enough 

not to beak dish, beat whites of eggB 
to stiff f roih, stir in sugar, and pour 
over pudding. Very nice. 

•MxB. Hadden. 


Five eggs, one. cup butter, one 
cup sugar, cream together butter, 
sugar and yolks of eggs, make a 
ri^ crust and bake. Spread over 
the top a meringue made of the 
whites of the eggs and sugar. Flavor 
all vi^th lemon and serve hot. 

Mrs. Frank E. Major. 


Cut flne all kinds of vegetables, 
one large onion, pepper and salt to 
taste, plenty of tomatoes and a 
tablespoonful of butter or lard; mix 
well and put on top of stove, keep 
pan covered and boil slowly, stirring 
frequently to prevent vegetables 
from scorching. When almost done 
put in oven and let bake slowly 
until a rich brovm. 

Mrs. Gates. 


Take as many eggs as size of ome- 
let required; beat the eggs very 
Mglit, and for every six eggs allow 
one-half cup of mi&, season with 
butter, a dash of salt and pepper* 
Have ready saucepan very hot, drop 
in eggs and turn over and over with 
batter cake turner. Do not let them 
becoone hard. Serve immediately. 
Mrs. M. A. Harris. 




You Should Insure in the 

3voTne c7una JLijfe (^r\8. Oo. 

Because you derive the benefits of living in a healthy section by being assessed only 

for deaths in your section. 
Because you get Insurance at actual cost, plus two dollars a year. 

T. P. COTHKAN, Acting President 
J. F. RKSHARDSON, Vice President 
E. A. GILFHilN, Sec'y and Treas 

li. B. HOUSTON, 

Medical IMrector 


Supt. of Agents 

1 4 W. Washington St. 


Greenville, S. C. 

Digitized by VjOOQ IC 


Digitized by VjOOQ IC 

Digitized by VjOOQ IC 







H- ^ 


Digitized by VjOOQ IC 




Put equal portioii« of butter and 
sugar in the frying pan; when hot, 
drop clean, thinly sliced apples in, 
keep turning until a delicate brown. 
These are nice for breakfast or tea. 
Mrs. J. W. Cullaham. 


Take rix>e tomatoes and place in 
pan alternately with grated bread or 
cracker crumbs over each layer of 
tomatoes; sefuson with sugar, salt, 
black pepper and butter; continue 
layers until pan is filled. Let to- 
matoes be the last layer. 

Mae Harris. 


Take about one quart of toma- 
I toes and put in saucepan with three 
or four slices of fat bacon, let come 
I to hard boil then add a pint of rice, 
season wdth salt and whole black 
pepper, a teaspoon sugar; let boil 
imiil dry and each groin of rice will 
separate, stir occasionally to prevent 


Boil three chickens until perfectly 
tender, saflting to taste, when cold, 
chip with scissors, rejecting all gris- 
tle and skin, add about an equal 
quantity of celery. For dressing 
take eight hard boiled yolks, rubbed 
through a seive, and four raw yolks, 
beaten light, mix with hard boiled 
yolks until perfectly smooth, add 
gradually about one pint of best 
olive oil, a few drops at a time, tak- 
ing care to blend each portion with 
the egg before adding more, stirring 
constantly until a thick paste is 
formed and the mixture has a glossy 
appearance, then add a few drops of 
vinegar and a little lemon juice, a 
cup of whipped cream improves the 
dressing. Season with cayenne pep- 
per and a little salt. 

Mrs. Nelson C. Poe. 


Nice for lunch or tea. Cut tops 
off firm, ripe tomatoes, remove 
•o»»«f:, <Sito., fl:i vi?1h a rich dressing 
made in the following way, one ten- 
der chicken and one cold beef tongue 
cut in dice, highly seasoned with 
parsley, mustard, red pepper, salt 
and Worchestehshire sauce. Add an 
equal portion o^ celery cut up about 
same size, moisten all with a little 
French dressing, which is easily and 
quickly made. Fill tomatoes with 
this, set them on ice to get cold. 
Serve on lettuce leaves, tender and 
fresh, is not only a pretty dish but 

Mrs. Wm. H. Perrv* 


Pare and grate five nice quinces, 
add five pounds of gfraniQated sugar 
tcr a pint of boiling v^ter, stir over 
the fire until dissolved, then add the 
grated quinces, cook fifteen minutes, 
pour into glasses and' when cool 
cover. This is delicious. 

Mrs. E. C. BedelL 

A Complete Line of Up-To-Date 




Always to be found at 

L. ROTHSCHILD, - Greenville, S. C. 

Digitized by VjOOQ IC 



































































Digitized by '^ 

















One cup fiour, oiie cup g^ted 
cheese, one-eighth pound batter, 
yolk one egg, pdnch red p^per, salt- 
apoon salt. Bub flour and cheese to- 
gether, soften (not melt) butter, rub 
in thoroughly, then add salt, pepper 
and lastly yolk of egg. Knead 
thoroughly till soft enough to roll 
well diTide mixture and roll half of 
it at a time quite thin, cut in strips 
one-inch wide, lay on oil i>aper and 
bake a light brown. 

Mrs. A. B. Sinkler. 

Pare cucumbers and lay in ice 
water one hour. Bo same with 
onions in another bowl. Then slice 
them in proportion of one onion to 
three large cucumbers, arrange in 
salad bowl and season with vinegar, 
pepper and salt. 

Miss Eleanor Donata Honour. 

iFour small potatoes, three eggs, 
teaspoonful (butter, half teaspoonful 
salt, one-fourth teaspoonfiQ mus- 
tard, one-fourth teaspoonful pepper, 
one-fourth of a cup of vinegar, and 
a little onion. Boil and put through 
the x>otato masher the eggs and po- 
tatoes, add butter and other ingrre- 
dients. Mix with the hands and 
mould into fancy shapes the size of 
a walnut. 

Mrs. Marion B. Leach. 

Select a firm, round cabbage, re- 
move outside leaves, cut and scoop 
out the center, leaving a firm shell 
of the cabbage. Mix two cupfuls of 
finely chopped cabbage and two of 
celery, let stand in lemon-flavored 

ice water, drain dry and add one cup- 
ful of nut-meats, pecans are good, 
and the pulp of one gprape-fruit out 
in small pieces, mix tMs with an egg 
and butter dressing and when v^ry 
cold flll the cabbage. Serve on a 
pretty gfreen plate which are sold 
for this purpose. The dressing is 
made by cooking one-fourth of a 
cup of vinegar with the yolks of four 
eggs and one-fourth cup buter, a lit- 
tle sugar, mustard, salt and pepper. 
When cold mix with an equal 
amount of cream. 

A. B. C. 

One large egg plant, two cups full 
of bread crumbs, one cup minced 
beef, two hard boiled eggs, two 
large spoonfuls of butter, a little 
pepper and salt, six large bell pep- 
pers. Pare egg plant, let stand one- 
half hour in salt water, then drop in 
boiling salt water, cook unitl ten- 
der, remove from the water, mix in 
bread crumbs, meat, eggs chopped 
fine, butter, salt and pepper; mix 
well; cut off stem end of peppers, 
take out seed, rinse with cold water 
and fiU with the above mixture, 
sprinkling a little of the bread 
crumbs on top. Place in a pan with 
a little boiling water and bake a 
few minutes in the stove. Serve hot. 

Take a pint of fiour and a half 
pint of grated cheese; mix theiii and 
make a paste of lard as you would 
for pies. Roll out in a thick sheet, 
cut in strips half an inch broad and 
five and six inches long. Bake a light 

Mrs. J. T. Arnold. 

Boilers and Engines 

Tanks, Stucks, Standpipes and Sheet-Iron Work, Shaft- 
ing, Pulleys, Gearing, Boxes, Hangers, etc. Building 
Castings— cast every day; capacity, 300 hands. Mill En- 
gines, Machine Supplies, Repairs. Also Pipes, Valves, 
Injectors, Pumps and Fittings, Rope, and Chain Blocks, 
Steel Beams, &c. 

MM (■liji, iifli! oni Boilei M, Ho. 60. 

Digitized by VjOOQ IC . 



I ^ 

* OQ 

•i "1 * 

SI ja 


8 g. 















o o 










O <o 

H § 








Digitized by VjOOQ IC 





One peck green tomatoes, twelve 
large onions, chop these together 
fine, one cup salt over these for 12 
hours, strain all juice out and put 
tomatoes and onions in one pint 
vinegar and two pounds sugar, and 
boil 20 minutes. Put spices .to suit 
taste, a teaspoonful of celery seed 
and a few mixed spices tied up in a 
thin bag. 

Mrs. Charles P. Schwingv 

One peck of green tomatoes and 
half the quantity of onions. Slice 
and soak in alternate layers with 
salt in a stone or wooden vessel for 
one or two days. Take out, rinse in 
clear water and dry for a few hours. 
Put them on the fire and boil with 
vinegar enough to cover, until they 
are tender. Season with one ounce 
each of black and white mustard 
seed, one ounce celery seed, six red 
pepper pods and one-half ounce mus- 
tard. Sweeten to taste. Put up in 
jars while hot. 

Mrs. B. A. Morgan. 

Seven pounds of fruit, three 
pounds of sugar, one ounce of 
cloves, one ounce cinnamon bark, 
one quart vinegar. Put a layer of 
iruit and a layer of spice, not 
powdered, alternately. Boil the sugar 
and vinegar together and pour over 
the fruit. The next day boil up all 
togetehr for a few minutes and put 
away for use. 

Mrs. B. N. Burham. 


Take equal parts of crisp celery 
cut into lengths and tart apples 
scooped from the skin and chopped 
ratehr fine. Both should be chilled 
throughly before mixing'. At serve- 
ing time sprinkle lightly with salt 
and toss them together. For the 
dressing use the following mayon- 
naise: Put the yolks of two raw 
eggs into a cold soup plate. Add a 
saltspoonf ul of salt and stir for a 
minute, then add drop by drop eight 
tablespoonfuls of olive oil, and a 
dash of cayenne pepper, and one 
and a half tablespoonfuls of lemon 
juice very gfradually. At the last 
moment stir in a half a pint of 
whipped cream. Mix lightly v^th 
apples and celery and serve in red 
apple shells. Good. 


Let an ounce of lean raw ham, 
chopped fine, an onion, sliced, half a 
carrot, sliced, a stalk of celery, two 
sprigs of parsley, a bay leaf, one or 
two mushrooms, if at hand, and a 
piece of red pepper pod, simmer in 
three cups of cold water about an 
hour, then add salt to taste, a tea- 
spoonful of beef extract, a teaspoon- 
ful of Kitchen Bouquet, and half la 
box of gelatine, softened in half a 
cup of cold water. Stir thoroughly, 
then strain through a double cheese- 
cloth. Mould in a shallow pan. Cut 
in squares or diamonds, large or 
small, and use as a garnish for a 
dish of cold meat or a salad. 

Janet M. Hill. 


An Old ^ Well-Tried Remedy 

Mrs. Winslow's Soothing Syrup 

Has been used for over sixty years by millions of mothers for 
their children while teething, with perfect success. It soothes 
the child, softens the g^ums, allays all pain; cures wind colic, and 
is the best remedy for diarrhoea. Sold by druggists in every 
part of the world. Be sure and ask for MRS. WINSLOW'S 
SOOTHING SYRUP and take no other kind. 


Digitized by VjOOQ IC 




1,200 Feet Above the Sea. 

Health Kecord Perfect. 

Pure Food and (Mountain Water. 


(SANS SOIXTI is an ideal location for an educational institution* The 
landscaipce, drives, hedges, etc., are picturesque and Qbeautiif ul. 

Buildings and Rooms. 

The buildings are larg^e and ample; the living rooms comanodio'as, 
vnOk dressing rooms and bath; large halls and well heated. 


Mr. Hamlin Seattle, President Greenville Bank, GrenTille, S. C. 
iHon. John (H. Bankhead, M. C, Fayette, Ala. 


W. a. McDAVID, Sec. and Treas. JOHN H. EARLE. Atfy 

Oaroltna Z^oan ai\d z) rust Oo. 

We Make Landlords out of Rent 

Our loan plan, whioh tells you how 
can be had upon application. 

Office : 

Digitized by VjOOQ IC 



Stick eiLch damson with a fork, 
and to every pound of fruit allow 
one pound of sugar, and one-half 
pint vinegar, add a little cloves, 
mace, cinnamon and allspice, tied up 
in a ibit of muslin. Scald the vine- 
gar and spices and pour over the 
damsons boiling hot, for four suc- 
cessive days. 


Add to the pan in which the can- 
nelon was baked one roimding table- 
spoonful of flour; rub to a smooth 
paste; add one cup of soup stock or 
boiling water; stir a moment and 
then place on the stove, stir until 
the sauce bubbles, add a scant half 
teaspoonful of salt, one-fourth tea- 
poonful of Kitchen Bouquet, one- 
half saltspoonful of white pepper 
and one-half teaspoonful of onion 
juice. Let it bubble up, and serve 
at once. 

Trim away the ouside leaves of 
three heads of celery, cut the roots 
to a point, and trim off the tops of 
the stalks, leaving the heads six 
inches in length; wash and blanch 
ten minutes in boiling water, drain, 
cover with cold wut^r, and wash 
carefully. Tie the heads in a bundle 
and put in a stew-pan with a pint 
and a half of bodling stock or water, 
or half of each. Add one-fourth a 
cup of fat from, the top of stock, 
half a carrot, half an onion, a tea- 
spoonful of salt, and a few grains of 

cayenne, cover, and let simmer two 
hours, or until tender. Brain out 
the celery, strain the liquid and re- 
move the fat. Use the liquid with 
more stock, if needed, in making a 
cup and a half of sauce; flavor with 
half a teaspoonful of Kitchen Bou- 
quet. Pour over the celery, and 
serve garnished with parsley. 


Pare off all the pink part and all 
of green outside rind, then cut what 
remains into shapes. Soak in salt 
water twenty-four hours, then sotaJc 
in alum water twenty-four hours and 
lastly soak for twenty-four hours in 
fresh water. As soon as taken out 
of fresh water boil for one hour in 
ginger tea. To every three pounds 
of rind allow one and one-half 
pounds white spgar, one and one-half 
pints of vinegar, one-quarter of a 
nutmeg, one-half teaspoonful cinnar- 
mon, a piece of ginger and one tea- 
spoonful of allspice. Put spices in 
thin muslin bag and boil in vinegar, 
into which drop sliapes as soon as 
removed from ginger tea and boll 
for forty-five minutes. Then put in 
jars and seal or tie muslin closely 
over corks. 

Miss Ida M. Roberts. 

Drop peel in cold water; let boil 
fifteen minutes; pour off and boil 
again fifteen mi'ates; Put into thick 
syrup and boil till clarified. Roll in 
sugar. Dry in the sun. 

Caroline D. Dawson. 

Save Sinxe ar\^ ^llone^ 

By ordering your Magazines and News- 
papers through the 

Oout^ern Subscription C4geneV|, 


Corner Main St. and McBee Ave., 
Reference: Peoples Bank Greenville, S. C. 

Digitized by VjOOQ IC 





Digitized by VjOOQ IC 

Digitized by VjOOQ IC 




MiUer Building. 

Established 1875. 

J. a BOYB, 


Boom No. 5, McPherson Building, 
Representing the Largest 
Mills in the West. 




Special attention paid to the Eye, 
Ear, Nose and Throat. 

Office 107" Main Street, 



No. 116 North Main Street, 




Phone 86. Ill Main St. 

A. Blythe. E. M. Blythe. 




Miller Building. 



Comer Main St. and McBee avenue. 
Shampooing and Massage a Specialty. 
We cure Dandruff. 



Over Manufacturers Outlet, 
219 1-2 Main St. 

R. T. Weldon, D. D. S. 

H. T. Sterling, D. D. S. 




Office: Cor. Main St. and McBee Ave. 


125 1-2 Main St. 




For the latest styles in 

Go to 

119 Main St., 




Office over Bruce & Doster's Drug 
All Work Guaranteed. 


Digitized by VjOOQ IC 


^WWr ^^*flfflH V IlTjMB IWtfTHJlfcY y^HAI L 


'Use an egg beater with wheel at- 
tachmeat and a bowl just large 
enough to permit the beater to re- 
volve easily. In the bowl place the 
yolk ol one egg, a tablespoonful of 
vinegar, half a teaspoonful of salt, 
a dash of cayenne, and a very small 
pinch of dry mustard, measure half 
a pint of oil and have it in readiness 
with everything very cold. Place 
the beater in the bowl and beat the 
mixture thoroughly, do not be dis- 
couraged if the egg shows a tenden- 
cy to lodge on the sides of the oowl, 
simply keep the wheel in motion. 
Pour in a dessert spoonful of oil, 
beat again, add a tablespoonful of 
oil and beat right on then add an- 
other tablespoonful of oil, beat vig- 
orously and pour in the remainder 
of oil. The dressing should be very 
thick <by this time, thin with lemon 
juice, about two tablespoonfuls. 
Give a £nal beating and the mayon- 
naise is made. (Copied from the 

■Mrs. John Russell. 


[Let five pints of grapes simmer 
till they are so soft that you can 
rub all but the seeds through a 
colander. After this is done, add two 
pints of brown sugar, one pint of 
vinegar, two tablespoonfuls each of 
allspice, cloves and cinnamon, one 
and one-half teaspoonf uls of mace, 
one of salt and half teaspoon of red 
pepper. Put them all in a procelain 
Kettle and let boil slowly till thick 

Mrs. S. A. Crittenden. 


One peck green tomatoes, sliced; 
throw over them one teacup of salt 
and let them stand over ]:dght, drain 
thoroughly. Take four quarts vine- 
gar, two pounds brown sugar, one- 
half pound white mustard seed, two 
teaspoonfuls of ground allspice, two 
teaspoonfuls of ground cinnamon, 
two teaspoonfuls of ground cloves, 
two teaspoonfuls ground ginger, two 
teaspoonfuls of ground mustard. 
Heat vinegar to boiling point with 
spices tied in cloth and pour over 
pckles. Do not cover untU cold. 

Mrs. O. R. Taylor. 

Pulp the grapes, put the pulps on 
and. boil till soft, then pass through 
a coarse sieve to take out seeds. 
Then put pulps, skins, vinegar and 
spices (tied in a bag) and sugar on 
and boil till the syrup is nice and 
thck. Five pounds grapes, four 
pounds sugar, one pint vinegar, two 
teaspoonfuls of cloves, and two of 
cinnamon. Tested. 

One can of tomatoes, one-half box 
gelatine. Pass the tomatoes through 
a colander, then season to taste 
with salt, red pepper, sugar, mus- 
tard and Marisehino or Worcester 
sauce. A little chicken stock added 
is an improvement. Soak the gela- 
tine in a little cold water, then stir 
into the tomato when boiling, untU 
thoroughly dissolved. Pass the 
whole through a coarse cloth and 
put in a cool place to congeal. 

Miss E. E. Beattie. 




You get the best results with our recipes 
when you buy the material from 

iPearson^i^ateS'Sriffin Co. 

Successors to JOHN T. WOODSIDE 

Digitized by - 4^ 


ft). Jo. 9ncn\ason, 

cJflr/g» flTTZfli' jCiveri/ Stables* 

Nice Teams. Reasonable Rates, 

trssts: Brown and Washington, - - Greenville, S. C. 

W. H. POOLE ^ CO. 


Staple and Fancy Groceries, Grain, 
Hay, Bran, Etc. 

Country Produce a Specialty. Highest prices paid for it. 

A. K. PARK, 

^West End, - - Greenville, S. C. 

Dry Goods, Notions and Shoes. Reliable Goods 
and Lowest Prices Guaranteed. 


we >^ul be pleasect 

To show you a Handsome line of FURNITURE, 
Rugs, Matting and Stove. 


Greenville's Best Furniture Store. 
126 South Main Street. 

Digitized by VjOOQ IC 




One peck ^^reen tomatoeB, two 
large cabbage heads, ten or twelve 
onions, twenty-flve cucumbers, one 
pint grated horseradish, one-half 
pound white mustard seed, two 
tablespoons ground black pepper, 
celery seed one ounce, cinnamon, 
ground, one ounce, turmeric one 
ounce. Cut 'vegetables into small 
pieces, sprinkle well with salt, let 
stand all night. Next morning drain 
off brine, and put to soak in one- 
third water and two-thirds vinegar 
for a day and night, drain off well; 
boil one and one-half gallons vinegar 
with three and one-half pounds 
brown sugar, and pour hot over the 
whole. When cold add one-half 
poimd ground mustard and small 
bottle oUve oil; mix well and put 
into jars, tie closely. 

N. B. It vnll be ready for use in 
three days. 

Mrs. Jas. S. Cothran. 

Five pounds grapes, three .of 
sugar, two teaspoons cinnamon and 
allspice, half teaspoon cloves; pulp 
grapes, boil skins 'until tender, cook 
pulps and strain through a sieve, add 
it to the skins, put in the sugar, 
spices and vinegar to taste; boil 
thoroughly and put nto jelly glasses. 
Mrs. Thos. J. Ligon. 

Remove the seed carefully and 
pkice the x)epper in weak brine for 
twlve hours, cut cabbage fine and a 
few onions, salt very Ittle and let 
stand twelve hours, press the water 
out, then mix white mustard seed. 

spices, a little sugar and mix well,, 
stuff the peppers and sew them, 
place in the jar. Let good apple 
vinegar come to a boil and pour on 
the peppers and cover closely. If 
peppers are two salt rinse off before 
stuffing and add a small piece of 
cdum to harden them. 

J. C. S. 


Four pounds brown sugar, one 
quart vinegar, eight pounds ripe to- 
matoes, mace, allspice, cloves and cin- 
namon to taste. Scald the tomatoes 
and peal before weighng. Make 
syrup of sugar, vnegar and spices 
by boiling together, then put in as 
much of the fruit as the syrup will 
cover well, boil ten minutes, then 
lift out the fruit with perforated 
dipper, put on fiat dish and drain 
the syrup back into the kettle, put 
in remainder o(f fruit in relays, only 
so much each time as syrup will 
cover, until all has ben boiled, taken 
out and drained the same way. The 
syrup which has been thinned by the 
f I'uit juice must now be boiled to the 
coDcistency of Isimple syrup, t&en 
stir into the fruit and put into jars. 
Plumbs, figs, peaches, grapes and 
cherries may be made by same 
recipe and all equally good. 

Pears, quinces and watermelon 
rinds may be made by this recipe 
also, only they mus^t be boiled imtil 
tender first, using just enough hot 
water to cover well, putting a diiAi 
or new tin vessel over them, steam- 
ing gently imtil they can be pierced 
by a straw 

Mrs. S. E. Sirrlne. 


Simmons^ ^oj/al Cafe, 

^o. 1/3 South Vfain Street. 

For something Good to Eat. Fine Select Oysters, Fish 
and Game in Season. Give us a trial. All orders promptly 
filled. First-closs service guaranteed. 

F. M. SIMMONS, Mgr. 

Digitized by VjOOQ IC 


Jdarr s JDrs^ v3ooas 

Foreign and Domestic Dress Goods, Trunks, Matting, Men's 
Furnishings, Boys Clothing, China and Glassware, Housekeeping 
Helps, Books and Holiday Novelties, Greenville Souvenirs. 

114 and 116 S. Main St., Greenville, S. C. 
Results from Recipes in this book, use 

Roller King Flour. 

3^.&. Qooa{ettd©c., 


The best cooks and recipes fail with inferior materials. 

We sell the BEST GROCERIES. 

We handle exclusively Posters Elegant Flour for fine 
pastry and bread, and White Star Coffees. 


No. 608 Pendleton Street. 


Schools and Public Buildings 
A Specialty. 

Office 150 1-2 S. Main Street, GREENVILLE, S. 0. 


Digitized byCjOOQlC 




One-'half cup vinegar, one-half cup 
water, one teaspoon sugar, one salt- 
spoon mustard, one tablespoon but- 
ter, salt, pepper to taste. i3eat t^vo 
eiggs and nux all together, adding 
vinegar last. Boil gently, stirring 
constantly till it thickens. 

Mrs. D. W. Edaugh. 


Onehalf b'ashell ripe tomatoes, one 
dozen large onions, one dozen green 
pepi>ers; salt to taste; boil and 
strain through a sieve; add spices in 
a bag, one tablespoon each cloves, 
al&pice, cinnamon, one pint strong 


One dozen tomatoes, four ripe 
three green peppers, two onions, 
chopped fine, two tablespoons of 
salt, one tablespoon sugar, three 
cups of vinegar. 


One gallon vinegar, one pint of 
salt, one pound of brown sugar, one 
large fbox mustard, one ounce each 
turmeric, cloves, black pepper, gin- 
ger (all of these whole); stir this 
mixture together and pour over ar- 
tichokes and onions, or any other 
vegetables. Do not cook. 

A. E. 


Seven pounds of peeled peaches, 
three and one-half pounds sugar, one 
quart vinegar, one tablespoon cloves. 

one tablespoon mace^ three pieces, 
ginger. Boil all together in a kettle,, 
scalding the fruit in it until you can 
pierce with a straw. Keep air-tight. 
Mrs. A. C. Ferguson. 


Half bushel tomatoes, slice, cover 
with little water, boil soft, strain, 
out pulp, add to liquid one quart 
best vinegar, one-half pint salt, one 
ounce cloves and allspice, one and 
one-half o\inces cayenne pepper, one 
ounce black pepper. Boil until 
thick; bottle and cork tightly or 
seal while hot. Make as late as pos- 
sible in the season. 


To one gallon best vinegar add one 
half pint salt, two ounces each of 
cloves, allspice, mace, ground gin- 
ger, white mustard seed, black 
pepper, turmeric and box mustard, 
three dozen onions, many red pepper 
pods and some scraped horseradish. 
Wash and wipe your vegetables,, 
without further preparation put in 
from time to time in the mixture, 
stir the jar frequently should there 
be mould add more vinegar and salt. 


Seven pounds fruit, three and one- 
half pounds sugar, one quart vine- 
gar, allspice, mace, cloves and cin- 
namon bark. Put all together in a 
kettle !and boil or simmer until 
peaches are soft enough to r'an 
straw through them. Put in tight 
bottles for use. 

Mrs. Chas. Blackwelder. 


^. We keep Groceries, but we don't keep them long:. We sell ^i 
W them almost as soon as we get them and we replenish our JJ? 
ili stock every day. W 

S», J. A. BULL & CO. m 

Digitized by 




ml mdm mA MiAmM. 

Renting and Collecting a Specialty. 

Comer Main and Washington Streets, • • - Greenville, S. C. 

i^ipscomo C\r Jvusseii 


Comer Spring and East Washington Streets, 


\^ohn J^ Si ancfy <Sc SoTij 

Seneral Contractors and ^uildera. 

SPECIALTIES: Cotton Mills, Warehouses, Heavy 

Stone and Structure Work. 
Greenville, S. 0. 

South Carolina Cotton Oil Co-f 

Manufacturers and Dealers of 

Cotton Seed Meal, Hulls and Standard 

Highest Cash Prices Paid for Cotton Seed. 

Digitized by VjOOQ IC 




Cut into shapes and weigh, them 
soak 24 hours in salt water, the same 
time in fresh cold water, the same 
time, 24 hours, in alum water; next 
boil them in strong ginger tea. To 
every three pounds of shapes allow 
one and one-uaoi pounds of white 
sugar and one and one-half pints of 
vinegar; scald the shapes for five 
days with boilin^- syrup; a few sticks 
of cinnamon, desert spoonful allspice 
ana a few pieces of ginger; add 
spices while making syrup. 



One quart vinegar to four and one- 
half pounds sugar, one-half pound 
sugar to little over one pound fruit; 
place all sugar and vinegar over the 
fire till it comes to a boil, then lay a 
layer of fruit and cook until soft 
enough to run a fork through, then 
remove the fruit and fill the same 
way until all are done; the syrup 
needs no more cooking; before cook- 
ing the fruit, stick four cloves in 
each. An excellent receipt. 

Nannie Lang*ston. 


One pint cream, one teacupful of 
sugar, one-fourth box gelatine, 
whites of six eggs beaten stiff, flavor 
with sherry wine and a little vanilla. 
Whip cream very stiff then add sugar 
and beat well. Next add gelatine dis- 
solved in about one-halt teacupful of 
fresh milk. 

Mrs. . H. Cureton. 


One pound sugar, one pound butter^ 
one pound flour, one dozen egg^ 
three pounds raisins one pound cur- 
rants, one pound citron, one tea- 
spoonful allspice, one teaspoonful 
Cloves, one nutmeg, one teaspoonful 
mace, one teaspoonful cinnamon, on« 
wine glass brandy. 

Mrs. Lizzie BeU. 


Seven pounds of peaches, three- 
pounds of brown sugar, one quart 
vinegar, one tablespoon allspice, one 
tablespoon cloves, one tablespoon 
mace; put in a kettle and boil until, 
you can pierce with a straw. Put up 
air tight. 

Mrs. Lizzie BeU. 


To two well beaten eggs add one 
teaspoonful of salt, one-half tea^ 
spoonful of pepper, half teasfpoonful 
of mustard, two tablespoons celery 
seed, two tablespoons of water, two 
tablespoons of sugar, two table- 
spoons of butter; mix all and ad^ 
enough vinegar to make a teacupful.. 
Cook until &e consistancy of cream. 
Cream may be added if you vnsh. 


One gullon cabbage, two quart» 
green tomatoes, one quart onions, cut 
up flne and scJt; let stand a half 
hour, drain off dry, cover with vine- 
gar, sugar and spices to tae-te; boil 
half an hour in the vinegar. 

/v ^^^""^ ^"^VvX ^ ^^^ ^^^® °^ up-to date Dry 

fJSy j^^^^^ \ \ Goods, Notions, Shoes, Clothing and 

^ Hats at all times in the year. All 

."•_( ^^^^^^^'^^ l^op] Kinds of Merchandise. 

A-^»«,z.E^v/ THE LinUE BEE HIVE 

^ANn^^^^^ Stover-Hobbs- Henderson Co. 


Digitized by VjOOQ IC 




Digitized by VjOOQ IC 

Digitized by VjOOQ IC 



vi in 



I n T 

4 \ 

The Mountaineer is the oldest 
newspaper In upper South Carolina, 
and it was the second newspaper 
printed in this section of the State. 
The name was given to it by Mr. 
Obadiah H. Wells in 1827, when he be- 
came its proprietor, and it was called 
The Kepublican prior to that time. 
In the Nullification contest the editor 
was the late Governor Benjamin F. 
Perry, who espoused the cause of the 
Union. Gov. Perry edited The Moun- 
taineer at other times, and in 1852 he 
established The Southern Patriot. In 
a few years the two were merged 
under the name of The Patriot and 
Mountaineer. Among other editors 
in its long and honorable history 
were William L. Yancey, George F. 
Tovmes, Wm. H. Campbell, S. S. Crit- 

tenden, Samuel A. Townes, Sr., H. 
Nelson Wheaton, Chas. J. Elf ord, T. 
Q, Donaldson^ Spartan D. Goodlett, 
G. E. Elford, nearly all of whom were 
connected with the editorial depart- 
ment prior to 1861. 

The Mountaineer has been identi- 
fied with Greenville from its early 
days, and it has chronicled events of 
local interest for nearly four score 
years. In all its history there never- 
was a period when it had a more gen- 
erous patronage than at the present 
time, and there are names on the- 
subscription list today representing 
a third generation among its contin- 
uous subscribers. The present owner 
has been in charge of The Moun- 
taineer since the 1st of January, 1892.- 
James A. Hoyt, 
Editor and Proprietor. 

y. 20. Soddard, 


Carriages, Buggies,, 
and Wagons. 

Repairing aud Horse Shoeing 
a Specialty. 


123 Main and 40-42 Coffee Sts., Greenville, S. C. 

All kinds Canned Goods, Sugar, Coffees, Teas, Butter, Cheese and 
all kinds Fancy Groceries. Also Flour, Bacon, Hams, Lard, Molasses 
and all kinds of Grain and Feed. We buy and sell all kinds of Country 
produce. We deliver all goods sold to parties within the City Limits. 

Digitized by VjOOQ IC 




One quart of large cucumbers 
sliced, one quart ami3l cucumberB, 
one-lialf dozen bunches celery, one 
quart onions, one quart beans, one 
quart green tomatoes, one large cab- 
bage. Put all in a jar, pour over salt 
water and let stand for 24 hours. 
Then scald in warm water and drain 
well. Paste for this: six tablespoons 
oif mustard, two tablespons of t'ar- 
mericy three quarts best cidar yine- 
gar, one cup of flour. Cook slowly 
until done then put vegetaibles in and 
let come to a boil. Seal while boil- 
ing. Can begin using at once. 

Mrs. T. W. Sloan. 


Twelve large ripe tomatoes, four 
ripe or green peppers, two onions, 
two tablespoons salt, two table- 
spoons sugar, one tablespoon cinna- 
mon, three cups of vinegar; peel 
onions and tomatoes, chop very fine, 
add the peppers (chopped) with the 
other ingredients and boil one and 
one-half hours. Battle or can. 


Take equal quantities of cabbage, 
green tomatoes and white onions, 
with two dozen green peppers to -a 
peck of above ingredients, chop fine, 
put into an earthen vessel a layer of 
vegetables and a layer of salt till all 
is used; let stand 24 hours, then 
squeeze out and pour over weak vine- 
gar and let stajid 24 hours, then 
squeeze out again. Mix small box of 
mustard with a little vinegar, soak 
one ounce of white mustard seed in 
vinegar to cover well for an hour or 
two, then in a muslin bag put one 
tablespoon mace, one of cloves and 
one of allspice, a small piece of white 
ginger root and a piece of alum size 
of a nutmeg. Put the vegetables in 
the jar in which they are to be kept 
fi rsit straining in the mustard in 
which may luS added one-half ounce 

of turmeric and the white mustard 
seed, also one^nalf oimce of celery 
seed if liked. Put two bags of e^eea 
in when the jar is half full and pour 
over all good cidar vinegar till well 
covered, then place the jar in a ves- 
sel of cold water and let boil two 
hours after coming to a boil, adding 
hot water as it boils away. 

Mrs. Dr. ffiU. 


Two large cabbage, one quart of 
onions, fifteen green cucumbers, five 
pods of green pepper, one-fourth of 
a box of white mustard seed, one^ 
half pint of horseradish (grated), 
three pods of red pepper, one-half 
ounce of celery seed, one teaspoon- 
ful turmeric. Chop cabbage, cucum- 
bers and peppers fine; take out pep- 
per seeds. Add one-half cup of salt, 
pack dovsrn all night, drain off next , 
morning. Take one pint of vinegar, 
two of water, pour over hot; let 
stand liwo days, then drain off; add 
seasoning; boil three quarts of vine- 
gar fi two and one-nalt* pounds of 
sugar; pour over all three mornings 
boiling hot; when cold after third 
morning add one-half pound of 
ground mustard. Mix well all to- 

Mrs. F. M. Miles. 


One peck green tomatoes, two large 
cabbage, one-half peck onions, all 
sliced, one pint string beans, cut very 
fine; sprinkle with one pint salt and 
leave over night, next morning drain 
off the brine and add one ounce white 
mustard seed, one ounce whole black 
pepper, one ounce turmeric, one-half 
ounce mace, one-half ounce whole 
cloves, three tablespoons ground 
mustard, one x>o^^d brovm sugar, 
one piece horse-radish, cover with 
good strong vinegar and boil half 
hour. This will make two gallons. 
Mrs. Theron Earle. 

You can get these Good 
Things to Eat at the 

The Gem Cafe 

T. L. BECKNELL, Proprietor 

Digitized by VjOOQ IC 



ill^ Dealer in '/(({ 

# Groceries, Cigars, Tobacco and jj 
t Confectionary !|; 

yy^ Country Ground Meal. Butter and Eggs ^l*^ 
iXt 628 Pendleton Street Greenville, S. C. ^ 


\jljf GEORGE W. KITTELLE. Manager fjfi 

ilft 9S 

^ A First- Class Commercial Hotel jfjfk 

w Has Every Accommodation and Comfort for Guests, with Larfi^e, -J^ 
W Well-Furnished Rooms, Lififhted by Electricity. ^ 

^ Sample Rooms for large lines on Office Floor (jfi 

iHl Trolley from Depot to Hotel GREENVILLE, S. C f|l 

^. EARLE & LEGGE jg 

i|; Earle's Corner, Greenville, S. C. A 

i|j in. 

^ Pure Drugs, Medicines and Chemicals 'm^ 

ill ^ 

tT Combs, Brushes. Toilet Articles, Soaps, Perfumery, ^ 

^ and Physician's Requisites jm 

iH/ Physician's Prescriptions carefully compounded ^ 

Hi 9S 

$ W. HOESH 2 

\|ii Dealer in ^ 

Oi Staple and Fancy Groceries (^ 

|f Fruits, Cigars,, Tobacco, Stationery, Notions 2^ 

tT. ill 

5E All Goods Sold for Cash «, 

Digitized by VjOOQ IC 




Fdace on a di^h a layer of cbipped 
pineapple, mix a quart of mapped 
cream flavored with sherry and the 
whites of four e^gs, and pour this 
over the pin^-apple; sprinlde with 
grated cocoanut. 

Mtb. W. el Qoodlette. 

GEOABLUxrm: busbe. 

One pint cream, well whipped, one 
and one-half cups sugar, added to 
•cream, one-quarter box gelatine 
(Cox's) melted in a half cup milk and 
Added to cream and sugar, six eggs 
(whites only); Season to taste with 
«herry vdne or brandy. 

Mrs. M. F. Ansel. 


Take eight or ten nice large apples, 
pare them and dig out the core, but 
leave them whole, set them in a pud- 
ding dish and pour a rich boil^ cus- 
tard over them. Bake for thirty min- 

Mrs. J. Walter Gray. 


Soak three tablespoons of pearl 
i»pioca four hours; put in double 
boiler with one nuart of milk and 
cook one hour; then add one-half 
teaspoon salt, one-half cup sugar, 
beaten yolks of three eggs; as soon 
as it thickens like custard remove 
from fire and add beaten whites of 
three eggs. Flavor to taste. 

Mrs. A. D. Brewer. 

Pne box Cooper's gelatine, prepaired 
according to direction for "table 
jelly," except addition of more sugar, 
which can be added according to 
taste, one pound shelled Englisdi wal- 
nuts, beaten very fine, one pound 
prunes stewed thoroughly and press- 
ed through colander. Prepare gela- 
tine first and in that stir prunes and 
nuts and then leave to congeaL A 
delicious winter dessret to be served 
with whipped cream. 

Mrs. Bobt. Y. Hellams. 

One quart sweet milk, one cup 
sugar, one-third cup Baker's choco- 
late, yolks of three eggs, two table- 
spoonfuls com starch; mix the in- 
gredients vsrith a little cold milk and 
stir into the quart of boiling milk. 
Cook uni«l thick, then pour Into a 
pudding dish. Cover with the frost- 
ing made of the three whites stiffen- 
ed with sugar, and orown in a hot 
oven three minutes. Served cold 
with whipped cream, or cream sweetr 
eried and fiavored with Blue Bibbon 

extracts. ^ ^ „, , 

Mns. G. W. Taylor. 

Cut fresh orange peel up fine, put in 
cold water to soak over night; when 
ready to make, put in boiling water, 
boil one hour, changing the water 
every twenty minutes. Boil your 
syrup as for icing until it vdll hair, 
put in straws and let candy, take out 
and roll in sugar while hoit. 

Mrs. P. C. Garrison. 

tjfk Diamonds, Watches, Jewelry, ||^ 
jj Sterling Silver, Cut Glass, Novel- <* 
^ ties, Bric-a-Brac, Leather Goods. ^ 

ff^ Special Attention given to our Repair Depart- W 
^ ment. it 

« J. F. BRUNS, I 

"^ 109 North Main St. Hif 


109 North Main 

Digitized by VjOOQIC 

3BB aBssBanmuji gbntdbt book. i » 


jCatesi fSiy/es 


jCowesi iPrices 



115 South Maiu Street. J. E. SMITH. 

Carpenter Brothers, 

Reliable Druggists. 

Mansion House Drug Store and Branch Drug Store 
Mail Orders will receive prompt attention. 


TJhe S^rewer iPnntinff Co. 

Printers and Designers of Attractive Catalogues, Booklets, 
College Annuals and School Magazines. Artistic Programs, 
Folders, Visiting and Wedding Cards, Stationery. Makers 
of Superior Blank Books; Ruling and Binding — all at lowest 
possible prices consistent with first-class workmanship. 
Commercial Work of Every Description. 

^rewer^a S^riniiny is J^iwat/s Sood. 

Desirable Residence Lots. 

Boyce Lawn. Water and Sewrage Connections. 
• Electric Cars run through this Property. Nice 
wide and deep Lots. Can suit you in Location 
and Price. 


Digitized by VjOOQIC 




One cup of sugar, four eggs, one 
pint bread crumbs, one quart sweet 
milk, tablespoonful mielted butter. 
Pour milk over crumbs, beat yolks of 
eggB until liglLt, add siigar and but- 
ter; stir into milk and bread, flavor 
with Blue Ribbon vanilla and bake 
until it thickens. Take from the 
stove and cover with the whites of 
the eggs beaten etifP with a little 
sugar. Brown lightly and serve hot. 

Grate four large sweet potatoes, 
one teacup sugar, one teacup New 
Orleans molasses, one teacup butter, 
one teacup milk, sweet, four eggs, 
one-half teaspoon each nutmeg, 
cloves and cinnamon, one piece 
finely cut citron; beat eggs, butter 
and sugar together until creamy, 
add other ingredients, put in well 
buttered pan, bake slowly. Served 
with milk or cream flavored with 
Blue Hiblbon extract of vanilla^ 

Mrs. Jack Slattery. 


Take three eggs^, one coffee cup 
damson preserves, one cup of white 
sugar, one-third of a cup of butter; 
rub the preserves through a sieve, 
then add melted butter and the 
beaten yolks of the eggs and half a 
tablespoonful Blue Ribbon extract of 
vanilla and the cup of sugar. Beat 
well and put into pans which have 
ben lined with puff paste, bake; when 
done cover with a meringue made of 
the white of eggs and a cup of sugar 
and half spoonful of vanilla, brown 
slightly. The above makes two ordi- 
nary sized pies. 


One half cup of butter malted in 
one cup of boiling water; put on the 
stove to boil, while boiling stir in one 
cup of sifted flour, remove from the 
stove and after cooling stir in three 
eggs, one at time wi&out 'beating. 
Drop in muffin rings and bake thirty 
minutes. Filling: One cup of milkv 
one egg, one tablespoonful of sugar, 
boil and thicken with corn starch. 
Mrs. Gilflllin. 

One quart of rice, (four eggs, one 
cup of sugar, one pint sweet milk« 
flavor v^th Blue Ribbon lemon or 
vanilla extracts, put in stove and 

Mrs. A. D. Gaillard. 

One pint of sweet milk, one pint of 
stale bread crumbs, yolks of three 
egigs, one-half cup of sugar, flve 
tablesx>oons grated chocolate; scald 
the milk and add crumbs and choco* 
late; take from the Are and add 
sugar and yolks (beat the whites 
stiff and stir in last), then place the 
vessel containing the pudding in an- 
other vessel containing hot water 
and bake a half hour. Eat cold 
vdth whipped cream. 

Mrs. Gilflllin. 

Five egvs, four cups of flour, two 
cups of sugar, one cup butter, one- 
half cup of milk, two teaspoons bak- 
ing powder, two cups of English wal- 
nuts (chopped flne), one poomd of 

Mrs. Gilflllin. 

Established 1874 

Xlhc (3reenv>illc IRewe 

J. F. Richardson, Mgr. 


Daily, per year $6.00 

Semi-Weekly, per year 75 

Payable in Advance. 


Skilled workmen, modem machin- 
ery, latest faces of type, linotype 
machines and power presses enable 
us to print anything* from a visiting 
card to a colored poster. 

The combined business-pulling pow- 
er of the Daily and Semi-Weekly 
News is not excelled in South Caro- 
lina. • 


There are more copies of the Daily 
and Semi- Weekly News sold in Green- 
ville than any two other papers com- 

Digitized by 




Every Day 

of the Week 

When your meat comes from 
FINLAY'S is the meal looked 
forward to as the jewel of sat- 

Alex. Finlay. 



A high class 16-page religious weekly. The recognized medium of com- 
munication for the 100,000 white Baptists of South Carolina, in whose in- 
terests it is publislied. 

It has a large and increasing Ust of readers among the most intelligent 
and substantial people in every county in the State. It goes to offices 
not only along all the lines of railroad, but also to those in the country 
which, have mails only once or twice a week, and many of its subscribers 
read no other paper. i 

Experienced advertisers will at once recognize The Courier as a most 
excellent medium for placing any line of business before the public, and 
a comparison of our rates with those Qf similar publications will show 
that they are not excessively high. Subscription price $2.00 a year. 

{Specimen copies sent on application, and corresx>ondence solicited. 

KEYS & THOMAS, Proprietors, Orenville, S. C. 


Should You Want 

a good Suit and do not feel like^ part- 
ing with many dollars for it, try one 
of our $10.00 Suits, single or double 
breasted styles, Worsteds, Cheviot? 
and Mixtures. 

The $10.00 is a small figure, but the 
Suits are Winners. Better ones 
from $15 to $20. 

You can't strike a Suit such as we 
offer you for Ten Dollars very often. 
Make a Ten Strike today. 

H. END EL, 120 Main St., Greenville, S. C. 

, Google 

Digitized by ^ 


THE gbsessxyhjm centuby book. 


Take one box at gelatine which has 
been soaked in cold water and sweet- 
en with one and a half cups of sugar, 
juice of two lemons, two pints ot 
boiling water, strain and to this add 
when nearly cold one pineapple 
scraped with a fork into fine shreds. 
If fresh fruit cannot be obtained the 
canned will answer very well (large 
size). If this should not be sweet 
enough add sugar to taste. Stir alto- 

f ether until it begins to congeal, 
erve with whipped cream. 


One-half box of gelatine soaked in 
one-half cup of cold water. Disaolve 
in one pint of boiling water making 
only one pint of water in all. Add 
juice of four large oranges, one cup 
of granulated sugar. Let it thicken 
until it is like a syrup. Beat the 
whites of five eggs very light. Beat 
altiogether untU white &nd foamy, 
then put aside to cool. Serve with 
whipp^ cream. 


Chop peanuts or almonds very fine, 
mix them with the white of an egg, a 
little sugar and enough sherry wine 
to flavor, then press the paste into 
the cavity made by removing the 
stone from the date. Roll in sugar. 

spread on platters. Boil the juice 
until it thickens then mix with the 
chips. Green ginger can be used in- 
stead of lemons. 

Mrs. Chas. F. Hard. 


Take one quart of cranberries, 
wash and pick, stew in an agate pot, 
cover with, water, cook until it jellies, 
sweeten to taste, strain and set it 
aside until cold; then take the whites 
of four egvgs beaten to a stiff froth 
and beat into the jelly. Serve in 
paper boats with white cake. 


Cut a ripe pumpkin into strips 
about two inches wide, pare and 
scrape away the soft part. Then 
slice into pieces about the thickness 
of a silver dollar. Weigh and put 
one-half pound of sugar to each 
pound of fruit. Put in a large bowl 
as pumpkins are very juicy. This 
should stand over night. Allow one 
large lemon to each pound of fruit, 
squeeze the juice into the pumpkin, 
but slice the peel and stew in water 
until tender ^before putting v^th the 
pumpkin. The next morninsr stew 
the fruit until each T)iece is perfectly 
clear, then take from the juice and 


Whip one quart of cream stiff, cover 
one-quarter box of gelatine with 
one-quarter cup of sweet milk, let 
stand half hour, cut in half one 
pound of candid cherries and cover 
with sherry wine, let stand until soft, 
add to the previously whipped cream 
(sweetened with one cup sugar) the 
gelatine, fruit and one teaspoon of 
Blue Ribbon vanilla, stir until it 
thickens and pack in ice for several 

Mrs. Frank Capers. 


Beat separately and very thorough- 
ly one dozen eggs; take four table- 
spoons of sifted fiour and with a lit- 
tle milk make into a smooth mixture, 
add to the yolks, then add the beaten 
whites, and pour over this one quart 
of sweet milk which has been heated 
to a scalding point. Star lightly, and 
bake thirty minutes. Serve with wine 

Mrs. F. W. Poe. 

The juice and rind of one lemon, 
two eg^, eight heaping tablespoon- 
fitls of sugar, one small teacup of 
milk, one teaspoonful of corn starch. 
Mix the corn starch veith a little of 
the milk. Put the remainder on the 
fire, when t>oiling stir in the corn 
starch. Boil one minute. Let this 
cool and add the yolks of the eggs, 
four heaping tablespoonfulis of the 
sugar, and the grated rind and juice 
of the lemon all well beaten together. 
Have a deep pie plate lined with 
paste and fill with the mixture. Bake 
slowly half an hour. Beat the whites 
of the eggs to a stiff froth and grad- 
ually beat into them the remainder 
of the sugrar. Cover the pie with this 
and brown slowly. , 

Mrs. H. Beattie. 

Peel and srrate one large sour ap- 
ple, sprinkling over it a small cupful 
of powdered sugar as you grate it to 
keep from turning dark. Break into 
this the whites of two eggs, and beat 
it all constantly for half and hour. 
Hean in a pf"la5w dish and nour a fine, 
smooth custard around it and serve. 
Mrs. A. G. Gower. 

Digitized by VjOOQ IC 

"fSCE Gttfi^VlLt^ (iBtSWSl £lt)OE. 


Patronize the 



The Oldest and Best. 

207 Main Street. 
Greenville, S. C, 

Cely Bros. 

Proprietors of 

J!raimeiio Sron Worka 

All Kinds oi Mill Cast- 
ings, Engine Repairing, 

Dealers in 

Sonera/ Merchandise 

624 Pendleton St. 

Bell Phone 31 

Greenville, S. C. 


103 North Main and 108 and 110 South Main Streets. 


All of the Best to Eat you will find at 
our Stores IN SEASON. 


All the accessories for 
cooking and serving 
the delicacies men- 
tioned in this book. 

Main Street Green>(ille, S, C,. 




Select orang'ea having fine skins. 
Cut away one-fourth from iJhe end of 
each and with a si>oon remove the 
pulp. Throw the hulls in water until 
ready to \ise. Press the juice from 
the pulp with a vegetable press. 
There ehould be a pint of juice to six 
oranges. Add to this quantity the 
juice of two lemons ana one cup of 
sugar. Have ready half box gelatine 
soaked in cup of water and dissolved 
in half cup of boiling water. Strain 
the gelatine into the juice, stir until 
the sugar is dissolved. Set away to 
oongeal. When reiidy to serve cut the 
edges of the orange hulls in small 
points, fill with the jelly cut in cubes 
and decorated with whipped cream 
and candied cherries. I served mine 
individually and garnished each dish 
with holly berries and mistletoe, 
which added much to the looks. A 
very nice and very dainty dish. 

S. A. Townes. 


Stew apples that have been pared, 
cored and quartered, gently, until 
they will pulp. Beat and add to every 
pint of pulp one-half oup of sugar, 
one-quarter cup of butter, noe-half 
cup of bread crumbs and three eggs 
well beaten separately. Bake half an 
hour and serve with cream and sugar. 
One pint of the apple pulp is the 
foundation of a pudding for four per- 

Miss Ida M. Roberts. 


Whites of eight eggs, one teacup of 
seedless raisins, one teacup of Eng- 
lish walnuts, one teacup of sugar; 
chop the raisins and nuts and let 
them set in wine for several hours. 
Beat eggs to stiff froifa, add sugar 
and other ingredients, bake in quick 
oven just before serving. 

Mrs. Carrie Vance. 

one and one-half cupa of boiling- 
water, drop in a few raisins and lei 
bodl slowly for three hours to clear 
them pour in a bowl with sliced 
lemon and sherry wine to taste. 

Mrs. Chas. T. Watkins. 


Six stale (biscuit (or two cups- 
crumbs), three egg^s, one-half cup of 
butter, one cup sweet milk, or fresh 
buttermilk vdU do, one cup eugar^ 
grated nutmeg to taste; isoften the- 
biscuit with a little hot water 

Mrs. J. W. Callaaiam. 


Four cups of bread crumbs, one 
cup of flour, three eggs, two cups of 
raisins, one of sugur, one of currants, 
one of citron, one-half pound of suet, 
or substitute one cup of butter, one 
cup of milk, and two teaspoonfuls of 
baldng powder, one wineglass of vdne 
or brandy, one nutmeg, a pinch of 
mace, boil six hours in a mould. The 
sauce is: one and one-half cups of 
sugar, one teaspoonful of com 
starch, one tablespoonful of butter, 


A delicious dessert that can be 
made at any season of the year. SocUc 
one-quarter of a box of gelatine ia 
one-fourth of a ou-- of cold water, 
dissolve by standing in hot water, 
now dissolve a cupful of sugar in a 
cupful of grape juice and the juice of^ 
a lemon, strain the gelatine into this,, 
set aside to cool, stirring occasion- 
ally. Beat the wMtes of three eggs* 
and add to the above and beat until 
the whole is very light and stiff* 
enough to keep its shape. Serve witht 
whipped cream. 

Miss Thruston. 


Stir together the (grated) rind and 
juice of two good large lemons, one- 
cup sugar, and the well beaten yolks 
of eight eggs, put all in a tin pail, 
set in a pot of boiling water, and stir- 
while cooking for there minutes. 
Take it off the fire, and pour over the- 
stiffly beaten whites of eight eggs. 
Serve in custard cups of sponge <^ik:& 
rin^ (cold). 

Mrs. E. G. Mallard. ' 

To each quart of sweet milk allovr 
three eggs and to each egg allow one 
tablespoonful sugar. Place milk over 
fire and just as it begins to simmer- 
add tlie su^r and eggs well beaten. 
Stir constantly until thick. 

Mrs. M. A. Bfeurris. 

Allow one egg, one teaspoonful of" 
flour, one gill of malk for each per- 
s<on. Beat eggs light, add flour, then 
add milk very slowly, salt to taste. 
A pudding of six eggs will take about 
one hour to boil. Boil in pudding 
mold, putting in a pot of boiling 
water as soon as made. Sei!ve hot 
vnth butter and sugar sauce. 

Digitized by VjOOQ IC 




Never Be 
Behind the Times 

When yon have determined upon 
acquiring^ a bath tub— as who will 
not — don*t get the antequated paint- 
ed kind, but buy a modem porcelain 
lined tub, such as we are pleased to 
sell you. The difference in luxury 
more than exceeds the difference in 


Practical Plumbers 
*.*We do our own work 

119 W. MoBee Ave, Bhone 156 

Modern Methods^ 

^Prompt Service 

Painstaking Attention to the dotauls of your Banking Business is 
where we can be of Real Service to you. 

The Peoples Bank 

Greenville, S. C. 

Capital and Surplus, $135,000.00 

Your savings will be absolutely safe in our Savings Department — and 
the interest we pay will keep them growing. 

W. A. Briggs 

Established 1876 

W. D. Browning 





Merchandise Brokers 

Flour, Grain, Hay, Provisions and Molasses 

224 Court Street Greenville, S. C. 





Digitized byCjOOQlC 


OHE cuKSsarvzuiB cssarnJitY book. 


Boil ten eggs, slice thin, put in a 
baking dis!h. previously lined on sides 
with pastry, a layer of sliced egga, 
bits of butter, salt and pepper, then 
another layer until you have used all 
of your eggs (reserving the yolks of 
rthree for gravy), mash the yolks fine 
•with two spoonfuls of flour and a 
piece of butter and water enough to 
make a pint; set on the istove until 
butter melts, then pour over eggs in 
baking dish, cover with crust and 
bake to a light tbrown. Serve hot. 
Mrs. E. G. MaJlard. 


Four eggs, one cup sucrar, rind and 
juice of one lemon, one tablespoonful 
com starch, one teaspoonful butter; 
into one teacup od boiling water stir 
the cornstarch dissolved in a little 
cold water, add the butter and cook 
until it thickenis; take from the fire 
and add the well beaten yolks with 
the sugar and leinon. Pour inito 
three pie crusts, cook in a quick oven, 
when done take out and cover wit3i 
the whites of the eggs beaten very 
stiff with two tablespoonfuls sugar. 
Place in the stove and let it brown. 
Fannie B. Leach. 


Take the juice and part of the 
grated rind of one large lemon, one 
cup of sugar, yolks of three eggs, 
beat until light, then one tablespoon 
of butter and three tablespoonfuls of 
flour (sifted). Pour in one cup of 
boiling water, stir and put at once 
into ttie crusts to bake. Make me- 
ringue of the three whites and three 
spoonfuls of sugar; when baked put 
on top and return to the oven until 
a golden brovm. 

Meta McJ. Hewell. 


Take one quart of milk and soak 
half a box o(f gelatine in it for one 
hour, place it on fire and stir often; 
beat the yolks of three egfgs very 
light, vdth a cupful of sugar, stir in 
the scalding milk and beat until it 
begins to thicken (it should not boil 
or it will curdle), remove from the 
fire and strain through a thin muslin 
and when nearly cold flavor with 
Blue Ribbon extract of vanilla or 
lemon; then set a dish or mold in 
cold water and set aside to stiflPen. 
Served vdth whipped cream. 

Mrs. I. H. Morehead. 


Pour a pint of hot sweet milk over 
the crumbs of two loaves of bakers, 
bread, cream one pound of butter 
and one of sugar together, beat ten 
eggs separate, when light add to the 
sugar and butter, then put in the 
bread crumbs, next put in two pounds 
each of raisins and currants and one 
Ot£ citron (spices df you like). Dip a 
large square towel in hot water and 
wring out, then dredge it with flour,, 
pour in the pudding, tie tight, allow- 
ing some for the pudding to swell. 
Have a large pot of boiling water 
ready, put a plate in the bottom to 
prevent the pudding burning, boil 
three hours. When done take the 
pudding on a platter, untie the string 
open the towel and lay a large plate 
on top, then turn upside dovm. If 
you like decorate it with blanched 
almonds and fancy cut citron. Sauce: 
Cream half pound butter with nearly^ 
a pound of sugar, flavor. 

Mrs. Mims Sulivan. 


One and one-half pints of milk,, 
three ta/blespooniuls cornstarch, one 
cup sugar, two tablespoonfuls butter, 
one tablespoonful each extract 
lemon, cloves and cinnamon, juice of 
two lemons, yolks four eggs; boil 
milk, add cornstarch dissolved in a 
little milk; when it reboils take offv 
beat in yolks, butter, lemon juice and 
extracts; pour at once into pie plates 
lined with paste, having Mgjh rim,, 
bake in hot oven until x>aste is cook- 
ed, about twenty minutes. 

Mrs. M. A. Honour. 

Having made the lemon cream pie,, 
whip four whites of eggs to dry froth,, 
gently incorporate one cupful sugar,, 
spread over top of pie, return to oven 
to set fawn color. 

Mrs. M. A. Honour. 

Eight egigps, two cups sugar, one cup 
butter, three lemons, one cup water,, 
two heaping tablespoonfuls corn- 
starch or flour, melt butter and stir 
in eggs also grated rind of lemon. 

One-half gallon sweet milk, eight 
eggs, two cups of sugar; let milk 
barely come to boiling heat, then 
whip the eggs, whites and yolks to- 
gether, add the sugar, l^ml gently in 
a porcelain boiler imtil thick; flavor 
with Blue Ribbon vanilla or lemon 

Mrs. M. S. Scruggs. 

Digitized by VjOOQ IC 







^^<^A]snr to tsKL-i^ yoilj 

Excelsior Stoves, Ezcelsior Ranges, Electric 
Ranges, Agateware, Tinware, Wooden- 
ware, Stoveware and such Hardware 
as you may need. Prices Right 

Agent for "Masury's Paints 
















539. 541. 543. 545 MAIN STREET 














Digitized by VjOOQ IC 




Two lemons, one large cup of 
augur, three eggs, one tablespoonful 
cornstarch, one cup of cold water; 
^rate the yellow rind and squeeze the 
juice of the lemons. Put the lemon 
hulls in a saucepan with tihe cup of 
cold water and let come to a 'boil to 
extract the juice. Squeeze out the 
hulls and into the boiling water add 
cornstarch dissolved in a little cold 
water, add the juice and grated sldn 
and sugar, remove to the back of the 
etove and stir in the yolks of the 
eggs lightly beaten. Have your crust 
baked, pour in the custard and stand 
to cool while making meringue. Beat 
the whites to a stiff froth, add two 

tablespoonf uls sugar, spread over the 
pie and put in a hot oven to brown 
quickly. Add an extra white if you 
want a thicker meringue. 


One poimd raisins, stoned and 
chopped, one pound of chopped suet^ 
one pouiul of grated stale bread, or 
half oread and half flour, one pound 
currants, one pound sugar, eight 
eggs, one glass of brandy and one 
glass of wine, one pint of milk, two 
nutmegs, one tablespoonful mixed 
spices, one saltspooniul of salt; boil 
six hours in a cloth, tied tight. 

Mrs. E B. Owens. 



Two eggs, one cup of sugar, two 
cups of molasses, one cup of milk, 
(three cups of flour, one teaspoonful 
of soda, one teaspoonful of ginger, 
two teaspoonf uls of cinnamon, one 
cup butter; <bake in shallow pan. 
Mrs. S. A. Crittenden. 


Two cups of sugar, one of butter, 
onc'half of milk, three of flour, five 
^gg^i one teaspoonful of baking 
powder, one teaspoonful vanilla. 
Filling: Boil two ounces of chocolate, 
one cup of sug^ar, one-half cup of 
milk, one teaspoonful vanilla, imtil 
thick; let cool and spread. 

Mrs. A. E Morris. 


Make a paste of one pint flour, a 
heaping tablespoonful of lard, half 
teaspoonful salt, and a tiny pinch of 
soda with enough water or milk to 
mix. Roll very thin and spread vdth 
the following mixture creamed until 
smooth: two tablespoonf uls butter, 
•cup and a half brown sugar, two level 
teaspooniuls cinnamon, a few drops 
Blue Ribbon vanilla xtracts. RoU as 
iyight as possible and cut in pieces a 
Tialf inch thick. Bake until light 

Mrs. Marion B. Leadh. 


Put one-third of a box of gelatine 
into half pint of milk, place it where 
it will be warm enough to dissolve. 
Whip three pints rich cream to a stiff 

froth. Beat the yolks of three eggs, 
and mix with half a pound of pow- 
dered sugar, then beat the whites 
very stiff and add to it, strain the 
gelatine upon these, stirring very 
quickly; then add the cream; flavor 
highly with sherry wine and stir until 
it begins to thicken. 

'Miss Julia Kennedy. 


One cup of butter creamed with 
two cups of sugar, three eggs, one 
cup of sweet milk, tiiree cups of flour 
to which has been added two tea- 
spoonfuls of baking powder. Mix 
well and just 'before (baking add one 
cvnp of blackberry jam. Season with 
cloves, mace and cinnamon. This can 
be eaten cold or served hot with the 
following sauce: Stir to a cream one 
cup of butter with two of suigar, 
pour into this two teacups of boifing 
water, beat an egg light and add to 
the other ingredients before they be- 
come hot. Mix a teaspoonful of flour 
in a little cold water, stir it into the 
sauce and let all come to a boil, stir- 
ring all the time until it thickens. 
Flavor with cinnamon or nutmeg, or 
if preferred Blue Ribbon vanilla may 
be used. 


Three cups of flour, two of sugar, 
one of butter and one of cold water, 
one teaspoonful of soda, two of 
cream tarter, kernels of the nuta 
carefully picked over to be added 
last, two cupfuls. 

Mrs. N. H. Atkinson. 

Digitized by 



^or Photographs 

In all Styles, call on 

J. C. Fitzgerald, 



A Complete Line of 

Dry Goods and Notions 

Always ready for you at prices 
sure to please 

Buchanan, Aindsay & Qresham 

117 N. Main Street Greenville, S. 

D. P. Verner, a. D. Ewbank, J. M. Jordan, 

President. V. Prest. & Treas, Secretary 


lacorporated D^c. 22, 1894 

Gives Three Protections! Against Fire, Wind, Lightning 

Home Office: GREENVILLE, S. C. 

Board op Directors— D. P. Verner, T. B. Goldsmith, J. W. 
McCuUoug^h, A.L. Ewbank, J. H. Latimer, W. A. McKel- 
vey, J. M. Whitmire, 

Digitized by VjOOQ IC 




Add two heaping^ teaspoonfuls 
baking powder, one tablespoonful of 
white sugar, and a little salt to one 
quart flour; mix thoroughly while 
dry. Chop up three tablespoonfuls 
of butter in the flour thus prepared. 
To one large cup sweet milk add one 
egg. Then put the whole together as 
quickly as possible, with little hand- 
ling. Roll into sheets each about one- 
half inch, thick. Bake in well-gpreased 
pan, laying one sheet on top of the 
other. When done, and while yet 
warm, separate them; when cold, put 
between the two crusts a thick layer 
of strawberries well sprinkled with 
powdered sugar. Arrange the largest 
strawberries on top with small end 
upwards. Cut in wedge-shaped pieces 
and use powdered sugar over tliem 
before serving. Almost anykind of 
fruit will do as well. 

Mrs. E. B. Owens. 


Three cups flour, two of sugar, one 
of butter, one of sweet milk, five 
eggs, omitting the yolks of three, 
baking powders three* teaspoonfuls, 
two oranges, grating the peel and 
taking the juice of one; bake in four 
layers. Filling: fifteen tablespoon- 
fuls of sugar, whites of three eggs, 
juice of one orange, beat together 
and spread between layers and one 
outside. Pare and pull to pieces three 
oranges and lay on top. 

Mrs. N. H. Atkinson. 


Five eggs, four cups sugar, one-half 
cup sweet milk, two quarts flour, two 
teaspoonfuls baking powder, one and 
one-half pounds butter, one-half 
pound currants, one-half pound clip- 
ped and seeded raisins, one-half 
pound finely sliced citron, one ounce 
Blue Ribbon vanilla, one tablespoon- 
ful cinnamon, pulverized, one table- 
spoonful allspice; sift twice together 
baking powder and flour, rub into it 
one pound butter. Beat together un- 
til light the eggs and one cup of the 
sugar, add to these the milk and va* 
nilla, pour this mixture into the 
flour and work into a smooth dough; 
divide this dough into three equal 
parts. Take remaining butter and 
sugar, cream together with the 
spices, divide this into there equal 
parts. Flour the fruit and citron and 
mix together and divide into three 
equal parts. Take one piece of the 
dough and roll into oblong shape like 
pie crust and spread with one part of 

the creamed butter, sugar and 
spices, aprinkling with one part oi 
the mixed fruits, roil into a long 
round roll (somewhat shape of a 
large sausage), press (not roll) with 
the rolling pin to one and one-half 
inches thickness; cut with sharp 
knife into small slices through the 
roll, about onehalf inch thick. Put 
into buttered biscuit pans and bake 
slowly, use up the other two divisions 
in same way. When quite cold put. 
away in close tin boxes. This cake 
keeps welL 

Mrs. S. J. Sirrine. 


Cream well together one pound of 
sugar and a half pound of butter. 
Add half a cupful of milk, one cup- 
ful each of blanched almonds (chop- 
ped), and ground citron (well flour- 
ed), one cocoanut, which should be 
grated, sprinkled with sugar and 
dried on tin pans in a cool oven with 
the door open, stirring occasionally; 
and one pound of flour, sifted with 
two teaspoonfuls of baking powder. 
Mix well and stir in carefully the 
beaten whites of ten eggs. Turn into 
a greased mould and bake in a mod- 
eirate oven for one hour. 

Mrs. H. Tahir. 


Three eggs, one cup brown sugar,, 
one small cup lard, one cup sour 
cream or buttermilk, into which stir 
two teaspoonfuls soda, two cups 
black molasses, three teaspoonfuls 
ginger, one of allsipice, one of mace 
and one of cinnamon, nutmeg an^T 
cloves mixed together. (The spices 
may be varied, but put in about six 
teaspoonfuls.) Use enough flour or 
seconds (which is preferr^) to make 
batter as stiff as for pound cake if 
baked in a larg^e pan, if baked in 
small pans do not make (batter so 
stiff. Fir^. beat eg^ars, then stir in 
sugaj*, then lard, then cream or but- 
termilk and soda, then molasses, then 
spices and lastly flour or seconds. 
Stir and then beat well after adding 
each ingredient. Bake very slowly if 
baked in a large pan. 

Miss Ida M. Roberts. 

Six eggs, one cup butter, two cups 
sugar, one cup sweet milk, three cups 
flour, two teaspoonfuls of baking 
powder. Cream the butter and sugar 
together, and add the well beaten 
egjD^. Then srraduallv stir in the flour 
baking powder and milk. 

Fannie B. Leach. 

Digitized by VjOOQ IC 






Jos. A. McCullough. 

John J. McSwadn. 



Miller Building. 

A. H. Dean. 
T. P. Cotairan. W. C. Cothran. 




Perry Building. 



No. 107 S. Main St., Greenville, S. C. 

Hot and Cold Baths. 

Face Massage a Specialty. 

Neat and clean, and best aattention. 

Your patronage solicited. 


The Cheapest Store in Town For 

Easy payments a specialty. 


L. J. WALKER, Mgr. 
121 a Main St. Greenville, S. C. 







H. J. Haynsworth. Lewis W. Parker.. 
Lawrence O. Patterson, 






OflBce Record Building, Main St., 




Harness made to order and repaired 
in the best manner. 

I pay cash for tanbark, hides, wax 
and tallow. 



Up-to-date service at popular pricess 
The strictest cleanliness observed. 
Hot and cold baths. 


Expert Barber, Proprietor. 

101 N. Main St. 



Repairing a Specialty. 
Best Workmen Employed. 
Satisfaction Guaranteed. 

308 S. Main St., 

Digitized by VjOOQ IC 




One cup butter, one cup sweet milk, 
two oups sugar, three cups flour, lour 
«ggs, two teaspoonfuls baking pow- 
der and one teaspooniul extract va- 
nilla. Bake in jelly cake tins. 

Filling: One cake chocolate flrated 
(or if more convenient one smi^ box 
cocoa) and dissolved in a large cup 
of sweet milk. Let come to a boil, 
then add one cup sugar, one table- 
spoonful butter, a little salt and two 
teaspoonfuls extract vanilla. Into 
this stir two tablespoonfuls com- 
6tarc(h which has been dissolved in 
cold milk. As soon as cakes and fill- 
ing are cool, but not stiff, spread 
filling between layers. 

Miss Ida M. Roberts. 


One cup butter, two cups sugar, 
one cup milk, whites of six eggs, one 
teeaspoonful baking powder, four 
cups sifted flour. Filling: Two cups 
sugar, two-thirds cup water, boil un- 
til strings, remove from fire, add 
quickly well beaten whites of two 
eggs and one-half pound marshmal- 

Eva Schwing. 


One-half pound flour, add one cup 
milk, two ounces butter, four table- 
spoons sugar, four eggs beaten with- 
oue separating, one-half yeast cake; 
mix to a smoothe batter and stand 
three hours in a warm place. Pour 
in a greased baking pan; mix one- 
half cup butter and one-half cup 
granulated sugar and spread on top. 
Bust vdth one teaspoon cinnamon, 
one-half cup mixed nuts, one-half cup 
citron. Let stand half and hour and 
bake in moderate oven. Serve hot for 
desert with coffee or chocolate. 


One pound flour, one-half pound 
sugar, ten eggs, beat the whites and 
yolks separately, juice of two lemons, 
rind grated of one, add sugar to yel- 
lows, put in flour and whites of eggs 

Mrs. A. M. Henderson. 


Eight eggs, whites only, one i>ound 
flour, one pound sugar, one-half 
pound butter, one-half pint milk, two 
teaspoonfuls baking powder, two 
teaspoonfuls almond extract. Cream 
butter and sugar, add milk very slow- 

ly with flour to keep smooth, season- 
ing then. Beat the whites of eggs 
very light, bake in jelly pans, three 
layers. Icing: Three cups sugar, 
whites of four eggs, one gill of boil- 
ing water, one-lui.lf teaspoonful tar- 
aric acid, pour water in sugar and 
boil for ten minutes or until it ropes 
from spoon. Have your whites 
thoroughly beaten and add acid. 
Pour hot sjrrup while beating, sea- 
son vnth vanilla. Add two cups of 
walnuts and two cups chopped rai- 
sins. Pour between cakes. 

Mrs. A. M. Henderson. 


Half pound butter, three-quarters 
pound sugar, one pound flour, four 
eggs, salt; mix as usual then add a 
teacup (small) buttermilk vdth a lit- 
tle soda. If fruit is added this cake 
would deceive many for pound cake, 
of course spices or seasoning should 
be added. 



One-quarter cup butter, three- 
quarters cup sugar, one-quarter cup 
milk, four egg yolks, one and one- 
half cups flour, one level teaspoon 
'baking powder. Cream butter and 
sugar together, then the ee^p* yolks, 
beaten until light-colored. Sift to- 
gether well flour and bakinj? powder, 
add alternately with the milk to the 
first mixture. Bake in a moderate 



Whites of eight eggs, two and one- 
half oups butter, one cup sweet milk, 
one cup cornstarch, three cups flour, 
two and one-half teaspoonfuls bak- 
ing powder. Following general di- 
rections for making cake. This 
makes four layers. 

Oapomel fllling: three cups brown 
sugar, one cup sweet cream, butter 
size of an egg, one teaspoon vanilla. 
Boil twenty minutes, if not stifC 
enough add more sugar. 

Mrs. Jack Slattery. 


To one tumbler of sugar and one 
of flo'ar, five eggs; separate tlhe 
eggs, beat sugar and yolks together, 
add (the flour last, very lightly. 

Mrs. 7. M, lifiles. 

Digitized by VjQOQIC 


J, W. Norwood, W. C. Cleveland, R. L. McGee, 

President. Vice President. Cashier 

The City National Bank 

of Greenville, S. C. 

Capital Stock, - $100,000.00 

Collections Carefully Made and Promptly Remitted for. Accounts, 
of Individua Is, Firms and Corporations Solicited. 

New York Correspondent: Chemical National Bank. 

Henry Briggs, Prcs. R. E. Allen, Vice Pres. W. L Gassaway, Oash'r 

Hmcrican JSank, 


Capital, $75,000; Surplus, $16,000. Interest allowed on time certificates of 
deposit. All cash collections remitted for on day of receipt. Accounts of 
individuals, firms, banks anb other corporations solicited. 


The National Bank of Greenville, S. C. 

Organized 1872 
Hamlin Beattie, President W. E. Beattie, Cashier 

Capital Paid In. . , $10000000 

Surplus and Profits. . . 100,00000 

Liability of Stockholders, . 100.00000 

Security to Depositors, . 1100, 000. 00 

Every accommodation consistent with sound banking extended ta 


Hamlin Beattie, Pres. Lewis W. Parker, V. Pres. P. F. Capers, Sec-Tres^ 


Greenville, S. C. 

Digitized by VjOOQIC 




Sift one and a half cups flour with 
on« heaping teaBpoonful of baking 
powder, stir four ounces well waaned 
butter, with half pound sugar to a 
light cream, add the yolks of three 
eggs and half teaspoon vanilla. Beat 
the whites to a stiff froth and add al- 
ternately with the flour and a gill of 
milk to the creamed mixture. This 
makes two layers. 

iJiUing: Boil one-eighth of a pound 
of chocolate in a quarter of a cup of 
water, with half cup sugar till it 
threads between the fingers. Take 
one-half pound marshmallows, dis- 
:solve in a tablespoonful of boiling 
water and add to the chocolate. 
"Wnen cool lay one of the cake lay- 
ers on a flat dish and spread over it 
half of the filling Spread the re- 
maining filling on top and sprinkle 
"With chopped nuts. 

Mrs. Jack Slattery. 


These are a delicious confection 
to serve at a warm weather tea or 
lunch. The success of maMng rests 
in mixing as soft as can be easily 
taandled and having lard smoking 
hot before dropping them in. 

Beat two eggs with one cup of 
49ugar, one tablespoon metled but^ 
ter, one level teaspoon salt, one of 
-dnoamon, one tafjblespoon melted, 
unsweetened chocolate; mix well, 
iihen add one cup of sweet milk, 
three cups oi flour, two teaspoons 
baking powder; roll out one-quarter 
inch thick, drop into Lhe fat. Dip 
into sugar when ^rained. 


3BV)ur and a half cups of — 1 Kings 
4:22 (flour). 

One and a half of-^udge» 5:25 

Two cups of — Jeremiah 6:201' 
(sugar). I 

Two cups of — 1 Samuel 30:20 (rai- 

Two cups of — Nahum 3:12 (flgs). 

One cup of — Numbers 17:8 (al- 
monds) . 

Two tablespoonfuls of — 1 Samuel 
14:25 (honey). 

Season to taste of — Chronicles 
9:9 (s-pices). 
Sixof Jeremiah 17:11 (eggs). 

A pinch of — ^Leviticus 2:13 (salt). 

IHalf a cup of — Judges 4:19 (milk). 

Two teaspoonfuls of — ^Amos 4:5 
(baldng powder). 

And follow Solomon's prescrip- 

tion for making a good boy—dPro- 
verbs 23:14; and you will have a 
good cake. 


Four and a half cups of flour, one 
and a half cups of butter, two cups 
of sugar, two cups of raisins, two 
cups of flgs, one cup of almonds, 
two tablespoonfuls of honey, season 
to taste with spices, six eggs, a 
pinch of salt, half a cup of milk, two 
teasiK>onfuls of baking powder, and 
beat well. 

Miss Nannie L. Sarrison. 


One and one-half pounds each 
butter, sugar and flour, fourteen 
eggs. Beat the yolks separate with 
sugar and butter. Beat the whites 
separately, and add to the above. 
To one-half of the dough mix one- 
quarter pound chocolate, and bake 
of each part (the dark and light) 
six cakes. In place of jelly put 
three-quarters pint of cream and 
yolks of eight eggs. Sugar to taste, 
flavor with extract vanilla. Put on 
fire anr stir until it thickens, then 
put between he cakes. 

INCarcia K. OBConour. 


One pound flour, one pound sugfar, 
one pound butter, two pounds cur- 
^rants, one pound raisins, one-haUS 
pound citron, one ounce mace, one 
ounce cinnamon, four nutmegs, one 
ounce cloves eight eggs, vrine glass- 
ful brandy, one-half ounce extract 

Marda K. Honour. 


Beat the yolks of five eggs and 
the whites of two, with two cups of 
white sugar, tSie rind and juice of 
one orange, two and one-half cups 
of flour and one heaping (teaspoon 
of baking powder, if needed add 
some cold water. Bake in laper 
tins. Then make vdth the three 
whites and one pound of sugar, 
.iuice and rind of an orange, an 
iceing; boil the sugar with a little 
vsrater until it ropes well then pour 
into the whijtes which have (been 
beaten, spread between the layers. 
Coconut or any kind of filling can 
be used if one likes. /^-^ t 

Digitized by VjOOQ IC 





l^ear Court House. Greenville, S C. Carrv one of the best, cheapest and 
largest lines in the State. Every kind of PUHNITUUE, Bedding, Stoves, 
Curtains, Shades, Pictures, Mirrors, Clocks, Trunks Coflflns and Caskets 
The best Cooking Stove on the market. Everything needed fo/ house- 

Get Our Prices Before You Buy 

Ji p. CAarleo, 

^ine JVorses 

Buggies, Wagons, Harness, Lap -iobcs, etc. 
In connection we have .... 

The Finest Livery Stable in the State 


Receivers and Distributors of Manufacturers', 
Millers', Packers' and Growers' Products 



Ben Pitman system. 
Smith Premier Machines. 

130 1-2 Main Street. 

]' ' ' Principal. 



132 South Main Street. 
Ag-ents for the famous Queen Qual 
ity Shoe for Women. 

Agents for Hanan & Son's Men's 
Fine Shoes. ^ j 

Digitized b^LjOOQlC 




Sweeten to taste and stew three- 
quarters pound of prunes, wSien 
perfectly cold add the wMtes of 
four eggs beaten stiff, sitir all of 
these together till light, put in a 
dish and bake twenty minutes. When 
cold serve with cream. The stones 
must be removed before eggs are 

Mrs. F. M. MUes. 


One^uarter cup lbutt|e]% one-half 
cup sugar, one egg, one-quarter cup 
milk, one cup flour, one teaspoon 
(Eumford baking powder, i^ruit. 
Cream the burt^ter, add gradually the 
sugar and ithe eggs, sift the flour 
and the baking powder /togetlher 
■thoroughly and add alternately with 
the milk to the flrst mixture. Bake 
in Washington pie tin, cool, spread 
thickly with sweetened fr'ait. Cover 
witSi whipped cream. Prepared as 
in strawberry short cake. Straw- 
berries, peaches, raap'berries, apri- 
cots (canned), quinces or canned 
pineapples may be used. In using 
canned fruit drain from the syrup 
and cut in pieces. Dilute the cream 
with some of the syrup instead of 

Mrs. J. I. Westervelt. 


One cup of butter, one cup of mo- 
lasses, one cup of sugar, one cup of 
sour milk, one teaspoonful of tSK>da 
in boiling water, one teaspoonful 
cinnamon, two eggs, about five cups 
of flour, work in four then add if 
needed; stir 'butter sugar, spices 
and molasses together, then set on 
tSie range until slightly warm; beat 
the eggs, add milk to the warm mix- 
ture, then the eggi soda and last 
the flour.. Beat hard ten minutes. 
Bake in a small tin pan. Two pounds 
of seeded raisins will improve it. 
This is excellent ginger bread. 


iSoak one ounce of gelatine in a 
pint of milk for ten minutes then 
place over the fire until dissolved 
and then when cold, beat with egg 
whip. Whip one quart of cream, 
flavor with Blue Ribbon vanilla and 
vrineglass of brandy, sweeten to 
taste. Beat thoroughly, then pour 
the two inixtures to£rether and T>oiir 
into moulds, lined vdth sponge cake 
or lady fiingers. 


Mix a pint of flour, a heaping tea- 
spoon of baking x^wder, and a 
third of a cup of shortening. Mois- 
ten with milK, roll into two round 
cakes and bake. Slice bananas in 
proportion of three to one siloed 
orange, grate a little lemon peel or 
a squeeze of lemon juice, and tm-jT 
with a cup of sugar. When the 
cakes are baked, split them and fill 
with the fruit. Flavor a cup of rich 
cream with a little sherry wine and 
beat stiff enough to pile over the 
top of the cake. 

Mrs. R. H. Kennedy. 


Clean and stew nice dried apples 
to make a quart of same after it has 
been put through colander, add a 
cupful of chopped raisins and a 
handful df currants, sweeten to 
taste, spice it up with nutmegl, 
cloves and cinnamon, now make out 
,to sort a fine dough, roll oat and 
cut in pieces three inches wide and 
four inches long; put a good spoon- 
ful of cold sauce in and then put 
another piece of dough on top and 
press together with a fork stick, 
put in a pan with plenty of cinna- 
mon and sugar a cup of water and 


Cream one cup of sugar with one- 
half cup of ibutter 'until light, add 
three eggs, one at a time, beat each 
one in thoroughly before adding an- 
other then add one-half cup of 
sweet milk, one-half teaspoon va- 
nilla, two cups of fiour sifted before 
measuring, vdth one teaspoon bak- 
ing powders, beat batter light and 
smooth and »bake in a moderately 
quick oven. Put any filling desired. 
Mrs. M., E. Conyers. 


Put into a kettle two c'aps of 
sugar, one cup sweet milk and one 
taiblesT>oonful of butter. Put into 
a skillet one cup granulated sugar 
and le?t it brown, theii add it to the 
boiling mixture in the kettle, stir- 
ring all the time. Let this boil till 
it drops in flakes from the spoon. 
Reimove from the fire, flavor with 
Blue RiM>on extract of vanilla and 
pat between the layers of cake while 
it is still warmi. 

Mrs. A. H. Wells. 

Digitized by VjOOQ IC 




Two cufps brown sugar, one-half 
cup butter, one-half cup sweet milk, 
two ta;biles(poon6 vanilla, stir to- 
gether and boil until thick os cus- 

Mrs. Mv ii Conyers. 


Whites of eight eggs, three-quar- 
ters cup otf butter, two cups sugar, 
four cups flour, two teaspoons bak- 
ing powders, one cup sweet milk. 

Filling: 'Whites of four eggs, 
p»owdered sugar to stiffin, one-half 
pound of raisins, chopped fine, one- 
half pound English walnuts, grated. 
Mrs. J. M. Chauncey. 


Whites of eight eggs, two cups of 
sugar, one-half cup butter, tnree- 
quarters cup of milk, three cups 
flour, one teaspoon /baking powder. 
Mrs. James R. RAitledge. 


'i*a;ke the whites of sixteen eggs 
and three-quarters ot la pound of 
butter, one pound of Hour, one of 
sugar, one of English walnuts, cut 
fine, one of almonds, blanched, one 
tableapoonful l>aking powder and 
one of Dr. Price's extract of almond 
or rose. 

Mdss Florida Williams. 

butter and add the sugar, mixing 
sugar and "butter well, then odd 
some of the powder and some egg 
alternately until "all the flour is used 
leaving some egg until just before 
putting in fruit, which should be 
previously sliced small, as for other 
fruit cake and rolled in a little dry 
flour, just enough to keep the fruit 
from sticking together, then add 
baking powder and Blue Ribbon ex- 
tract. Put in a well greased cake 
mold and place in a moderate oven, 
bake slowly aibout two hours. A 
good way to prevent scorching is to 
dus-t tflie greased mould vnth dry 

Mrs. J. P. Charles. 


Make any white cake batter and 
the following fiilling, four cups light 
brown sugar, one cup sweet milk, 
one large spoonful butter; boil until 
it ropes and add one heaping cup of 
nut me*at«, or one po'und of mixed 
nut meats, chopped fine; beat until 
it thickens. Spread between the 
layers; flavor with Price's extract 
of almond. 

Mrs. J. W., Cagle. 


One pound flour, one pound sugar, 
tnree-quarters pound butter, whites 
of sixteen freeh eggs, one pound 
crystaMzed jHneapple, one pound 
crystalized cherries, one pound 
blanched almonds, one and one-half 
teaspoonfuls Royal Imking powder, 
one-half teaspoonful bitter almond 
extract. First break eggs and whip 
whites as stiff as possible, cream 


Yolk of an egg, well beaten, add 
salt enough to make it stiff, then 
add one-half teaspoonful of mus- 
tard and a little cayenne; mix these 
well, then add gradually about one 
pint of salid oil, thinning with a few 
drops of vinegar whenever the mix- 
ture gets too thick. When ready to 
serve add a light teaspoonful of 
sugar and a little more vinegar. 
Miss Adah Goodlette. 


Three pounds of brown sugar, 
three pounds of butter beaten to a 
cream, three pound of flour, six 
pounds of raisins, seeded, six pounds 
of currants, one pound of sliced cit- 
ron, two pounds of chopped al- 
monds, twenty-eight eggs beaten 
separately, one ounce each of cinna- 
mon and nutmeg, one-half ounce of 
mace, cloves and allspice. Mix care- 
fully and bake. To make tei medium 
sized cake take one-half the quan- 

Mrs. J. F. Bruns. 


Five eggs, one tumbler of sugar, 
one and one-half tumblers of flour, 
one teaspoon of baking powder. 
Beat yolks and sugar together very 
light, add whites beaten stiff with 
flour. Bake in buttered tine. 

Cream for filling: Thee eggs, one 
cup of sugar beaten with the eggs, 
one tableTX>on of butter, three table- 
spoons of cornstarch, one pint of 
milk boiled, add the above while 
boiling, one small teaspoon of Blue 
Ribbon extinct of vanilla. 

Mrs. G. T. Stwandale. 

Digitized by VjOOQ IC 




One-(half cup butter, two tea- 
spoons rum, one and one-lialf cups 
sugar, Ford's baking powder, one- 
half cup milk, five ^gu, two and 
one-third cups flour, one teaapoon 
of Blue Blbbon extract cf vanilla. 
M\x and bake in layers, spread 
marshmallx>w paate between the 
layers and on top , or can put any 
other filling betwen that is de- 

Mrs. O. Q. Henry. 


Cream one cup sugar with half 
cup butter, until very light, a4d 
three eggs ,one at a time, beating 
each one in thoroughly before add- 
ing the next. Then add one-half cup 
milk, one teaspoon vanilla, two cups 
flour, sifted twice before measuring, 
and then iigain with two teaspoons 
baking poWder. Beat until light and 
sm'oo^. Pour into two layer cake 
pans and bake in a moderately 
quick oven from 20 to 30 minutes. 
Use any fliling desired. 

(Mrs. C. E, McColloch. 


One cup butter, one cup sweet 
imilk, two cups of sugar, three cups 
oi flour, before it is sifted, two level 
teaspoonfuls baking powder, flavor 
to taste. 

Mrs. B. J. Heicker. 


Yolks of six eggs, whites of three, 
beaten separately and very light, 
two and one-half cups flour sifted 
three times, two heaping teaspoons 
yeast powder, mixed with flour, two 
cups sugar, beat eggs and sugar 
togther until light, ana over it pour 
one cup (boiling water or sweet milk, 
adding flour last and mixing Mghtly, 
juice of one lemon, bake in a hot 


Butter eighteen ounces, raisins 
one and a half po'ands, currants tvsro 
pounds, citron three-quarters of a 
pound, flour one pound, brown 
sugar one pound, eggs one dozen, 
nutmeg one and la half, cinnamon 
two tablespoons, cloves two table- 
spoons spice two tablespoons, 
brandy one glass, vdne one gloss; 
br'own a little flour extra from, the 
above pound and flour the fruit. 
Btpb flour ^1^4 better together well. 

beat the eggs separately, beat yolks 
well before addiiig the sugar, beat 
well, add whites 'to the yolks, then 
add eggs and fruit to buttter and 
flour, sift the spice into flour. 

'Mrs. J. A. Stuart. 


Whites of eleven eggs, one and a 
haU cups of granulated sugar sifted 
once, one cup flour sifted four times 
with one teaspoon cream tartar, one 
of vanilla. Bake in an ungreased 
pan forty minutes. When done in- 
vert the pan on wire stand or cups 
and let stand until cold. 

Mrs. O. E. Boggs. 


Aside from their excellency 
there is economy in buying 




as they are the most natural flavors 
made, and in strength, quality, and 
quantity there are no flavoring ex- 
tracts that can compare with them. 
It is not economy to buy the 
flavoring extracts in the market 
because they are sold at a low 
price. Cheapness is an mdication 
of inferiority. 


One pint sugar, one and a half 
pint flour, one-half pint cold water, 
four eggs, one heaping teaspoon 
baking powder, two heaping table- 
spoons of butter, flavor to taste 
batter will make six layers. 

Caramel filling: three cups sugar, 
one cup sweet milk, one cup butter; 
boil hard for ten minutes, pour on 
a dish and flavor with Blue Ribbon 
extract of vanilla. Stir occasionally 
until Cold. 

Mrs. Lee Carpenter. 

Digitized by VjOOQIC 




Soak one pair sweet ibreads two 
hours, (putting salt into water, pour 
uH: water, put cold water and boil 
iiu moinutes, pour otS. water and 
put cold water, skin and cut amald, 
timall cup milk in double 'boiler, 
wlieu hot, siir into it desserspoon oi 
butter, well r'uibbed up in one <xf 
hour, after thickens add salt to 
taste. Urate la some nutmeg, ana 
tablespoon snerry wine ana serve 
on teas or plates^ 

. iM. O. Patterson. 


Three eggs, one cup heaping full 
sugar, one cup of butter enough 
flour to make a nice dough, roll 
very thin, cut and bake brown. This 
quantity will make seventy^ve na.e- 
oium sized cakes. Blue Ribbon ex- 

S. E. Tompkins. 


Custard part: One cup Ibrown 
sugar, one cup grated chocolate, 
one-half cup sweet milk, yolk of an 
egg, teaspoon Blue Ribbon vannilla; 
stir together in granite kettle, cook 
few moments slowly and set away 
to cool. 

Cake part: One cup brown sugar, 
one-half cu/p butter, two cups flour, 
one-half cup sweet milk, two eggs; 
cream butter and sugar and yolks 
o^ eggs, add milk and sifted flour 
and whites of eggs and then stir in 
the above custard. Lastly add tea- 
spoon soda dissolved in little boil- 
ing water. Bake in tnree or feiir 

Filling: One cup (brown sugar, one 
cup white sugar, one cup water, one 
tablespoon Blue Ribbon vanilla. 
Boil till like candy, when tried in 
water, then stir in one-q'uarter 
pound fresh marsOimallows and 
whites of two eggs.' Boil up again 
and then beat until cool enough to 
put between cake. 

Mrs. R. L. Graham. 


Two and a half cups of flour, two 
cups of sugar, six eggs, leaving out 
whites f o three for icing, one cup of 
boiling water, one tablespoon of 
baking powder, flavor to taste with 
Blue Ribbon extract. Beat whites 
and yolks separately, adding sugar 
gradually to yolks, add whites next. 

tnen boiling, then sift in flour after 
having been sifted three times, beat 
in ligntly and quickly bake immedi- 
ately, put in biscuit pan two op 
three inches deep, lined with 'tbick 
paper well greased, when done turn 
out lightly and when eool cut into 
four squares then ice. 

(Mrs. Ann Henderson. 


The whites of twelve eggs, ten 
ounces of granulated sugar, five 
ounces of flour, one 'teaspooniul of 
cream tartar silted in the flour, two 
teaspoonfuls of Blue Ribbon extract 
of vanilla; sift flour four or five 
times; put in an ungreased pan, 
bake for about forty^nve minutes 
in an oven as hot as for sponge 
cake; leave it in the pan, which you 
turn face downward until it is 
quite cold. 

'Mrs. Chas. T. Watkins. 


Take four cups of sugar, milke 
enough to cover, put in double ves- 
sel and iboil twenty minutes. Just 
before taking off add one cup of 
butter, and grated dhocolate and 
stir until as thick as you like, put 
between layers. This is better than 
to brown the sugar. 

Mrs. M. C. H. 


"Whites of six eggs, two cups 
sugar, one cup butter, one cup oniUc, 
two and a half cups flour, one tea- 
spoonful yeast powder, one-half 
cake chocolate (melted), vanilla 
flavoring. (Bake i n biscuit pan, 
when cold cut in blocks and ice. Put 
chocolate in part of ba/fcter as 
marble cake. 

Icing for chocolate cake: Two 
eggs, two cups sugar, eight table- 
spoons of water, boil till ropes, then 
add one-half cake of chocolate 
(melted) and grated rind of one 
orange and one teaspoon of Blue 
Ribbon vanilla. 

Two cups sugar, six eggs, three 
cups of flour (sifted), one heaping 
teaspoon baking powder. Beat 
yolks and stir in sugar, then pour in 
one cup of boiling water, flour and 
yeast powder, whites of eggs well 
beaten put in last. Flavor to taste 
with Blue Rilbbon extract. Batter 
is like thin custard. Bake in mode- 
rate oven. 

Mrs. H. S. M. 

Digitized by VjOOQ IC 



cajroaijel for cake. 

Three cupv of sugar, one cup 
(small) milk, one cup butter. Boil 
till quite thick stirring constan'tly 
to prevent sticking, flavor with Blue 
Kibbon vanilla or lemon. 


Twio cups (heaping) flour, one- 
half teaspoonful of salt, one^alf 
teaspoonful of soda, one-half tea- 
sipoonful cream of tartar, one-half 
taiblespooniful of butter, three- 
quarters cup of sugar, one^half cup 
of sour milk, one egg, flavor to taste 
v^rith Blue Kibbon extract, roll haLf 
inch thick, cut and boil until brown 
in cotoline. 

6. £. iSlmipkins; 


Custard part: One cup brown 
sugar, one cup grated chocolate, 
one-half cup sweet milk, the yolk of 
one egg, teaspoon vanilla; stir all 
tog\teher in double boiler, cook 
slowly and get aside to cool. 

Cake part: One cup brown sugar, 
one-half cup butter, two cups flour, 
one-half cup sweet milk, two eggs; 
creaim butter, sugar and yolks of 
eggs, add milk, sifted flour and 
whites of eggs beaten stiff, put all 
together and then stir in the above 
custard. Lastly add a teaspoon of 
eoda disolved in a little warm 
water. Bake in three layers. 

±'illing: One cup brown sugar, one 
cu(p white sugar, one cup water, one 
tablespoon i>lue Bibbon extract of 
vanilla. Boil until thick and stir in 
one-quarter pound marshmallow, 
and the beaten whites of two eggs. 
Mils, Walter .West. 


Two cups sugar, three cups flour, 
one-seventh cup Ibutter, one cup 
sweet milk, whites of four eggs, 
three teaspoons of baking powders, 
one-half teaspoon of vanilla. Bake 
in four layers. 

Filling: One cup of sweet cream 
whipped light, stir in one-half cup 
sugar gradually, a little extract of 
Blue liibbon vanilla, one pound 
alm^onds, blanched, and chopped fine, 
spread thickly between layers. Frost 
top and Tsides. 

Annie Weir Carpenter. 


Eight pounds peeled tomatoes, 
four pounds sugar, two spoonfuls 
of cinnamon, cloves and allsdpce, one 
quart vinegar. Boil tomatoes and 
sugar 'until clear then add vinegar 
and spices tied in a bag, cook until 
thick. Will take a long time to 
cook and will burn easily. This will 
make two quarts. 

Annie Weir Carpenter. 


Five eggs, two cups otf sugar, one 
cup boiling water, two and one-half 
cups flour, one teasx>oon baking 
powders. Beat eggs separately, add 
sugar to the beaten whites, add 
beaten yolks and beat all thorougr- 
ly together. Pour in boiling water, 
add the flour, beat thoroughly and 
flavor with Blue Ribbon extract. 

Mrs. W. H. Cely. 


One pound of flour, one pound of 
sugar, one pound of butter, whitea 
of sixteen eggs, one teaspoonful of 
baking powder, one teaspoonful of 
extract, one pound chopped citron. 
Bake in a slow oven. 

(Mrs. John N. Herndon. 


One quart sweet milk heated to a 
boiling point, then add three spoon- 
fuls cornstarch dissolved in a little 
milk and yolKS of four well beaten 
eggs. Sweeten to taste and when 
the consistency pop, flavor with Blue 
Riibbon lemon extract and pour in a 
dish and (bake. Froth the whites of 
the eggs with a little «ugar, and 
spread over the dish. Return to the 
stove and brovm slightly. 

Mrs. Caroline Herndon. 

Mix a pint of flour, a large tea- 
spoon of baking powder, a taJble 
spoonful of sugar, salt and two- 
thirds of a cup of shortening. Mois 
ten vdth sweet milk. Roll rather 
thin and bake carefully. While 
this is baking slice ripe bananas in 
proportion of thre to one juicy 
orange, a little lemon juice and a 
cup and a half of sugar. When the 
cake is baked split it and fill with 
the fruit. Beat rich cream stiff, 
flavor with Blue Ribbon vanilla or 
sherry, siweeten to taste and pile 
over the top of the cake. 

Mrs. R. H. Kennedy- 
Digitized by VjOOQ IC 




Three ^gs, well 'beaten, two cupa 
sugar, four cups flour, three tea- 
spoonfuls baking powder, one cup 
sweet milk, one cup butter find one 
teaspoonful of Blue Kibbon extract 

A£iss Ida "M. iRoberts. 


One pint meal, one pint flour, one 
teaspoonful salt, one tablespoonful 
sugar, one tablespoonful of batter 
or one and one-htlf tablespoon fuls 
lard, and one egg. Mix with sweet 
milk, roll tlhin and cut out and ibake. 
Miss Ida M. Roberts. 


Four cups of flour, two of sugtir, 
one of butter, one of cream, twc 
teaspoonfuls of 'baj^ang powder. 
J<iavor to taste with any Blue Rib- 
bon extracts, whites of twelve eggg. 
Amelia Harvey. 


Two cups sugar, six eggs, leaving 
out the whites of three, one cu/p 
boiling hot water, two and one-half 
euipg of Hour, one tablespoonful 
oaking powder in flo'ar; beat yolks 
a little, aad tne sugar and beat fif- 
teen minutes, add the tSiree beaten 
whites, and the cup of boiling hot 
water just before the flour; flavor 
with teaspoonful of Blue Ribbon ex- 
tract and bake in layers putting 
frosting between and cover with 
frosting. Also nice batter for 
vponge patties. 

Mrs. Charles Allen. 


Twelve eggs, one pound each of 
butter, Bu(g^r aind flk>ur, thrfee 
pounds of raisins, two pounds of 
currants, one pound of citron, sliced 
thin, one-half pound of chopped 
figs, two ounces of cinnamon and 
nutmeg each, one o'once of allspice, 
one-half glass of fruit jelly (grape 
is best), one-half pint of wine and 
brandy each, a talblespoon each of 
rose water and almond. Just before 
putting in the flour add a teasipoon 
of Cleveland's baking powder. Bake 
in a moderate oven five hours. 

Mrs. J. P. Miller. 

One pound eacfe of sugar and 
flour, one-half pound of white but- 
ter, well creamed, the whites of 

twelve eggs, teaspoon of Cleveland's 
batang powaer, sifted thoroughly 
with the flour, one-half cup of water 
or milk, one teaspoon each of Blue 
Jii'bbon almond and rose water. 
Bake in a moderate oven. 

Anotiner recipe is, with one pound 
each of sugar and flour use fifteen 
eggs (whiues; and tnree-quartere 
pound of outter. Milk or water is 
not required. 

Mrs. J. P. Miller. 


One-half cup butter, two cups 
sugar, four eggs, one cup milk, three 
and one-half cups flour, spices, three 
level teas'poons baking powder, one- 
half pouna figs, shopped fine, one- 
half cup raisins, stoned and cut in 
pieces, one tablespoon molasses. 
Cream the butter aud gradually the 
sugar and well beaten egg yolks, 
then the milk. 3ift the flour and 
baking powder together thoroughly 
and add, tnen the egg whites, beaten 
to a stiff froth. Bake one-half of 
the mixture in a layer cake pan. To 
the remainder add the fruit, molas- 
ses and spices to taste. Baike and 
put the layers together with White 
Mountain cream. 

White Mountain Creaim: One cup 
sugar, one-third cup water, one egg, 
white, one-half teaspoon Blue IWb- 
bon vanilla or fiavoring to taste. 
Boil the sugar and water together 
until it threads, pour the syrup 
slowly into the beaten egg whites, 
bett until cool enough to spread, 
then add the flavoring. One square 
of melted chocolate may be added for 
a delicous chocaloate frosting. 

Mrs. W. A. Latimer. 

One cup lard, one cup butter, one 
cup milk, four cups sugar, five eggs, 
two teaspoonfuls baking powder, 
fiour to roll stiff, fiavor to taste 
with Blue Ribbon extracts. 

Mrs. Mallard. 


Three and one-half cups fiour, two 
cups sugar, ^ye eggs, whites, one 
cup warm water, one teaspoonful 
Royal baking powders. 

Filling: Two c'aps sugar, one cup 
sweet milk, one-half cake Baker's 
chocolate, tablespoonful butter; let 
come to a bodl, then beat the yolks 
of three eggs with two teaspoonfuls 
sugar, and stir in the boiling choco- 
late; let boil until thick. Flavor 
with Blue Ribbon vanilla. 

Mrs. P. F. Cox. 

Digitized by VjOOQ IC 




Two cups granulated sugar, one- 
half cup hot water, one-tnird tea- 
spoonful cream tartar, ten drops 
oil peppermint. Put aside turee 
tablespoonfuls sugar. Put the bal- 
ance of sugar in shallow saucepan 
with the hot water, bring to a boil, 
let Doil three minute^ add the three 
taoiespoons sugar with the cream 
tartar and oil peppermint, let boil 
two minutes, then add one table- 
spoonful of cold water, beat well, 
tnen drop with a teaspoon on a 
marble taole. 

K. W. R. 

The whites of four eggs, one- 
fourth cafke Baker's chocolate, one 
cup sugar, one-half cup (good meas- 
ure) flour. Beat eggs to a stiff 
froth; add sugar then stir in the 
chocolate and flour; add one tea- 
spoonful vanilla. 'Butter flat tins 

and drop on the mixture, not too 
closely as the cakea will spread. 
Bake a few inutes in hot oven. 

btella F. Durham. 

Three cdps sugar, one cup milk, 
one-third cup butter, one-half cake 
Blank*s chocolate, one teaspoon 
flour, one teaspoon syrup; mix and 
boil no minutes, beat till creamy, 
auout three or four minutes, pour 
into buttered dish. 

Conuelia Crittendem. 


Two cups granulated sugar, one- 
half cup hot water, one cup black 
walnut meats; put sugar and water 
into a shallow agate saucepan, boil 
until sugar threculs, beat hard, 
pour into buttered dishes, add the 
walnut meats, set aside to cool, 
then cut in squares. 

J. M. M. 



One quart of milk, one pint of 
cream, two teacups of sugar, one- 
half cup of pulverized chocolate. 
Just before it comes to a boil add 
one tablespoon level full of flour 
wnich has been dissolved in a little 
cold milk, then add the chocolate. 
Let it remain on stove until it is 
the consistency of cream. When 
cold add the cream (whipped) and 
flavor with Blue Ribbon vanilla. i 
Mrs. Walter Carpenter. 



One quart of cream, one-half 
pound of sugar, one tabJespoonful 
of vanilla, one pint of milk. Put 
four extra ounces of granulated | 
sugar in an iron frying pan, and 
stir over the fire until the sugar 
melts, turns brown, boils and 
smokes. Have ready one pint of 
boiling milk, turn the burnt sugar 
into this, stir over the fire one 
minute, and stand away to sool. 
When cold add the sugar, cream and 
Blue Ribbon extract of vanilla, mix 
well and freeze. 

IMts. J. C. McCall. 

sugar, flour and eggs, which have 
been well beaten, cook until thick 
(about ten minutes), then stir in 
tiie .browned sugar. -When all this 
is cold add cream, vanilla and one 
pint chopped almonds and freeze. 

Mrs. Wm. C. Beacham- 

Whip one pint of cream to a stilT 
froth. * Have ready three-quarters of 
a box of gelatine- which has been 
soaked in one cup of milk tor half 
an hour and the milk heated until 
the gelatine is dissolved. Strain and 
when cool add it to the cream with 
one cup of sugar and two cups of 
cocoanut. ISther the desiccated 
coacoanut or the fresh nut grated 
will do. Put the cream into a mould 
and set on ice or in a cold place. 


One generous pint of milk, one 

tablespoon vanilla, one cup flour, 

two eggs, one quart cream, one 

pint chopped almonds, one cup 

One and a half dozen eggs, two 
quarts milk, two quarts cream, one 
pint London Dock brandy, one-half 
T^iTif Jamaoa rum or enough to flavor 
well; senara/te etre^G, beat yolks well 
ar»d add a hea-ningf teaspoonful of 
sugar to esrg, then stir in gradually 
pint Jamaica rum or enoumh to flavor 
beat*»n whites to a stiff froth, then 
milk and rest of brandy and rum, 
and lastly the cream. I often add a 
bottle of Mareschina cherries, which 
is a firreat improvement, you will have 
1 a delicious cream. 

Mrs. Jas. L Orr. 

Digitized by VjOOQ IC 




One pint of milk, two leggs, one 
Clip of sugar, one tablespoonful of 
cornstardi. Boil milk and aud eggs 
and corn starch mixed witii sugar, 
i^um one more cup of sugar, add to 
custard while hot. When cold add 
tnis to three pints of cream. 

Miss Annie Addison. 


Two quarts of cream, two tea- 
spoons of sugar two and a half table- 
spoons of caramels; mix well and 
freeze well. To make the caramels 
put into a stewpan one teacup of 
brown sugar, one-half teacup of 
water, stew over a hot fire until it 
burns a little, if too tnick make it 
the consistency of molasses by add- 
ing boiling water. Bottle and cork 
ready for use. 


One can pineapple, one pint sugar, 
or sweeten to taste, one pint cream, 
one-half cup cold water, one-half box 
gelatine. Soak the gelatine in the 
water at least one-half hour, whip 
cream light, drain, and set in a cool 
place. Add sugar to pineapple and 
simmer in a porcelain kettle for 15 
minutes. Add gelatine to pineapple 
and set mixture aside to cool. When 
it begins to congeal stir very smootli^ 
and add the whipped cream, stirring 
it in very carefully; turn into a 
mold and set away to^ harden. In 
summer set on ice four hours. When 
ready to serve, turn out of mold, and 
heap whipped cream around; a pint 
wall be sufficient. 

Mrs. A. C. Ferguson. 


One pint rich sweet milk, two eggs 
well beaten, one-half cup sugar, one 
tcaspoonful vanilla, a little grated 
nutmeg, five tablespoonfuls fi.our^ 
pinch of salt mixed with a little cold 
milk. Boll in double pans until stiff 
(let stand three hours), cut in one 
inch squares, put in egg and currants 
and fry quickly in hot lard. 

Mrs. Paul T. Hayue. 


Boil a chicken until tender, cut up 
in small dice when cold, put on the 
stove with a cup of rich cream, stir 
into this two teaspoons of butter and 
one of fiuor melted together, cayenne 
pepper. When boiled long enough to 
cook flour remove to the table on 
the chaping dish. Into this stir one 
hard boiled egg and the liver of the 
chicken cut together in small pieces 
also one vnne glass of sherry wine. 
Serve on small pieces of toast 'which 
ha\e been wet a little around the 

Mrs. Paul T. Hayne. 

To every quart of milk allow one 
or two lemons, sliced thin, without 
seed, three-quarters cup of granu- 
lated sugar. If ice cream is desired 
for dinner, slice lemons up early in 
the morning and put sugar on them, 
let them stand until ready to freeze, 
then put lemons, juice and all in 
freezer, then stir in gradually the 
milk or cream, never use less than a 
pint of pure cream, freeze aU lemons 
in. Very delicious. 

Mrs. Jas. L Orr. 



Cover blackberries, which have been 
carefully picked, with cold water; 
crush the berries well vnth a wooden 
masher and let stand twenty-four 
hours. Then strain and to one gal- 
lon of juice put there pounds of 
brown sugar. Put in wide-mouthed 
jars for several days, carefully skim- 
ming oif the scum that will rise to 
the top. Put in several sheets of 
brown paper and let them remain in 
it three days; remove paper, skim 
again and pour through a tunnel into 
a cask or jug. There let it remain 
undisturbed until March, when it 
must be strained aj^ain and bottled. 

These directions if carefully followed 
will insure you excellent wine. 

Miss Ida M. Roberts. 

Put twelve pounds of berries into 
an earthern vessel and cover with 
two quarts of water, previously acid- 
ulated vsrith 5 ounces of tartaric acid. 
Let it remain for 48 hours, then 
strain through flannel, take care not 
to bruise the fruit. To a pint of 
clear juice add one pint of sugur and 
stir until dissolved. Leave it for a 
few days, then bottle, place stopper 
in liffhtly for 8 or 10 days, then cork 

Mrs. M. A^-JEarris. 

Digitized by VnOO^ IC 



Do not wash the berries, but pick 
thoroughlv; squeeze and add three 
pounds of granulated sugar to one 
gallon of juice. Put in open-mouthed 
jug, tie muslia over top and put in 
dark place two of three weeks; then 
strain again, put a taiblespoonful of 
sugar in the oottom of each bottle 
and cork tightly. It is then ready for 

Miss Ida M. Boberts. 

Put twelve pounds of fruit (cher- 
ries, grapes or berries) in a stone 
vessel, pour over same one quart of 
water in which five ounces of tartaric 
acid has been disolved. Let stand 36 
hours; strain through piece of white 
flannel, taking care not to bruise the 
fruit. To each pint of fruit add one 
pound of cut loaf sugar, stirring un- 
til dissolved. Let stand 36 hours be- 
fore bottling. After it is put in bot- 
tles tie piece of muslin over mouth 
of bottle set in a cool place for 
several days, then cork securely. 
Keep in a oool place. Use no tin or 
metal vessels. 

Mrs. W. G. McDavid. 

Dissolve two pounds of cut loaf 
sugar in one gallon of ice water, add 
one gallon of apple brandy, mix well 
and grate one nutmeg over it. Bake 
twelve apples, vdnesaps preferred, 
soft enough to stick a straw through. 
Put a little water in bottom of pan 
to prevent apples from burning. 
When done drop them hot in the 
brandy and water and let them 
stand a short time, about one hour, 
then shred them, getting rid of 
seeds, core and skins, putting all the 
soft apple back, letting it stand a 
day or so, then strain it if you wish 
it clear, which is prettier, some pre- 
fer to see and taste the apple. If it 

is not sweet enough with the amount 
of sugar given, is is easy to add more. 
This recipe is over one hundred year& 
old and delicious. 

Mrs. Wm. Hayne Perry. 

Six oranges, twelve lemons, one 
pint bottle Maraschino cherries, two 
pounds cut sugar, three quarts water, 
one can sliced pineapple, one can 
grated pineapple, two quarts appoUi- 
naris water. Put the juice of th*» 
lemons and oranges, the sugar and 
the three qurats of water in a large 
punch bowl. When the sugar is dis- 
solved, add the pineapple and the 
cherries. Stir all well together, add 
a five pound block of ice and the ap- 
pollinaris water. Sereve at offce. 
Mrs. Cleveland Beattie. 

Take peel of 12 oranges br:>ken 
into bite and pour over them me- 
half bottle of brandy. Let stand Ave 
or six weeks, make a syrup of three 
pounds of sugar to one cup "wat«.r. 
When syrup is thick enough take of 
fire and strain liquor from orang*. 
peel into it and stir well. Ready fo. 
use as soon as cold. Excellent foi 
throat and lungs, besides being very 

Mrs. R. L. Graham. 

Eleven eggs, whites and yolks sepa- 
rated; break up the yolks and stir in 
gradually two teaspoonfuls of whis- 
key or brandy to every yolk; stir 
slowly and add the liquor very gradu- 
ally or the eggs vdll curdle; add one 
table spoonful of sugar (granulated) 
to every egg; beat the whites stiff, 
very stiff and add to the yolks; bea* 
togther well three pints of creain, 
whipped stiff, and stirred in just be- 
fore serving. To serve ten persons. 
Mrs. E. C. Bedell. 

Digitized by VjOOQ IC 


Digitized by VjOOQ IC 




ex 001 313 055 



Digitized by VjOOQ IC 

Digitized by