tin plate and hold it up for the sweet morsel, but I would always shut my eyes while the molasses was being poured out into the plate, with the hope that when I opened them I would be surprised to see how much I had got. When I opened my eyes I would tip the plate in one direction and another, so as to make the molasses spread all over it, in the full belief that there would be more of it and that would last longer if spread out in this way. So strong are my childish impressions of those Sunday morning feasts that if would be pretty hard for any one to convince me that there is not more molasses on a plate when it is spread all over the plat than when it occupies a little corner—if there is a corner in a plate. At any rate, I have never believed in "cornering" syrup. My share of the syrup was usually about two tablespoonfuls, and those two spoonfuls of molasses were much more enjoyable to me than is a fourteen-course dinner after which I am to speak.
Next to a company of business men, I prefer to speak to an audience of Southern people, of either race, together or taken separately. Their enthusiasm and responsiveness are a constant delight. The "amens" and "dat's de truf" that come spontaneously from the coloured individuals are calculated to spur any speaker on his best efforts. I think
