Fred: Thanks for sharing the Benton story with us. I have passed it many times but never bothered to stop. I also saved your earlier written stories on "My favorite"

My grandfather who is now many years deceased use to kill hogs every year at Thanksgiving and would cure about a dozen hams annually. He thought that no day was complete with out ham and red eye gravy for breakfast.

They always cooked fresh pork chops on that day, ground sausage and generally rendered lard. I always loved the cracklins. The remainder of the day was spent canning pork.

Paul E. Smith
Knoxville, TN