"Band Of Angels" by Robert Penn Warren, A Wonderful Old Novel And Still Worth Reading!

 

"Band Of Angels" is a 1955 novel by Robert Penn Warren, one of the handful of American writers who was never awarded a Nobel Prize and probably should have been.  But he was awarded two Pulitzer Prizes, one for his novel "All The King's Men", and the second for his poetry.  He was also a Rhodes Scholar and taught at both Vanderbilt University and Yale.  He also worked as a Consultant In Poetry for the Library of Congress.  He was an amazingly prolific writer and produced 12 novels, 15 non-fiction books on a variety of subjects, 3 children's books, 2 major dramatic versions of his novel "All The King's Men", 1 short story collection, and 21 collections of poetry.  

 

"Band Of Angels" was made into a 1957 movie which starred Clark Gable, Sidney Poitier, and Yvonne de Carlo.  The heroine and narrator of the book is Amantha "Manty" Starr, a woman who was raised by her father on a Central Kentucky plantation in the years preceding the Civil War.  Her mother is dead and buried near the house instead of in the plantation cemetery some distance farther away.  Her father who pampers her, apparently loves her deeply, and regularly takes her to Cincinnati to meet his friends there.  He also enrolls her in Oberlin College in Oberlin, Ohio.  But he never tells her much about her mother, and the primary female influence in her childhood is an older slave woman.  The father dies suddenly while Manty is still in college and, when she returns to the plantation just in time to see the end of his funeral proceedings in the cemetery, she learns that her mother was a slave, that she was never freed by her father, and is seized, as part of his personal property, at the graveside by a local loan shark who has loaned her father large sums of money.  She is shipped to New Orleans to be sold as a slave in the slave market there and bought by an older man who pays $2,000 for her to keep her from falling into the hands of a young southern ne'er do well.  She becomes the mistress of her owner who turns out to be a former slave trading ship's captain.  He also owns a unique male slave who is the actual overseer of his plantations but has been raised much like his son and holds a great deal of power over the other slaves.  

This book is full of one surprise twist after another and flows with wonderful prose which is the trademark of Robert Penn Warren.  Modern readers, especially readers of color, are likely to be deeply offended to the prolific use of racial slurs in the book which are not just limited to the "N" word.  But it is an accurate book for the times which it describes in the slave holding south both before and after the Civil War.  Manty is eventually set free, marries a former Union Army captain, and lives for a time in New Orleans high society.  She also eventually joins her husband in a long westward migration as he seeks a career as a lawyer but finds one reason after another to fail in town after town.  There is a great deal to love in this book along with a somewhat sizeable portion of things some readers will hate.  But it has survived, as every word Robert Penn Warren published has and should have survived.  It's arguable weaknesses are clearly overcome by its powerful strengths.  Put aside any negative emotions you might have for Warren's broad usage of language which is historically accurate but despised today and read the book.  In fact, I would say that any reader who likes to read broadly of the best writers in the world would be remiss to avoid reading Warren as broadly as possible.  He is one of America's great masters of literature.  

Muskrat For Supper, Ring The Dinner Bell!

 

When I was growing up in Appalachian Kentucky, my family ate nearly everything available with only two exceptions, muskrat and opossum.  We were always told that both were "nasty" and we shouldn't eat them.  Since then I have eaten both although it has been a long time since I ate either.  The firs time I ate muskrat was about 28 years old and working as the broodmare and yearling foreman on a Thoroughbred farm in Lexington, Kentucky, known as The Stallion Station. Our maintenance foreman was an African American man named Harvey "Bull" Jackson.  I will always remember Bull for a variety of reasons but one of the fondest memories I have of him involves the first time I ever ate muskrat.  Bull and I had to come in every Sunday morning with one man each to help us and do the bare minimum work on the farm.  My helper and I had to check on all the horses, do the feeding and turn out or put up whichever horses needed to be moved, and do any treatments for sick horses.  Bull and his helper had to check fences, water lines, etc. and do any necessary repairs.  We got in the habit of meeting for breakfast in the tack room at the foaling barn which had a good table, a hot plate, a sink, and hot and cold running water.  

 

One Sunday morning Bull came in with a big platter of meat all cooked up and set it down on the table and said "I brought breakfast.  Sit down and eat."  When I looked at the meat, I knew it was some kind of wild meat and thought it was probably groundhog which I love.  I've written about eating and cooking groundhog in more than one place on this blog.  I grabbed a leg, took a bite, liked it a lot but could tell that it wasn't groundhog.  "What is this, Bull," I asked.  He responeded, "Ruth cooked that.  Eat that.  It's good."  I finished the first leg, grabbed another and asked again, "What is this, Bull?"  I got the same answer, "Ruth cooked that.  That's good.  Eat that."  I knew Bull's wife Ruth and knew she was an excellent cook so I kept eating.  Finally, when he saw that I was enjoying the meat, he told me, "That's muskrat.  I went out last night to the ponds and shot some muskrats.  Ruth cooked them up for supper and we had that left over.  You like that don't you?"  I told him that I did like it and we finished the pan of meat.  I've been a muskrat lover ever since but I have not had the opportunity to eat a lot of it. 

In my recent blog post about eating groundhog, linked above, I made reference to a cookbook I have called "The L. L. Bean Game and Fish Cookbook" which had a couple of groundhog recipes which I mentioned in that blog piece.  It also has recipes for muskrat along with several other species of animals which most people don't eat but which I have found to be very good grub as we say in the mountains of Appalachia.  In their introduction to the section on muskrat the authors of the cookbook say: "In New Orleans and other eastern cities whose restaurants serve muskrat in season, this delicious meat is often listed as "marsh rabbit" to avoid the stigma attached to the word "rat".  It is a pity that the name puts off some people, for the tender, fine grained meat is excellent fare."  The authors of that cookbook are absolutely correct.  I have only been to New Orleans on two occasions and have never seen it on a menu where I have eaten.  I would love to try it in a commercial kitchen there someday.  I also know that in the Detroit, Michigan, area muskrat is commonly eaten and is generally thought to have been rooted in Catholic culture.  History says that in that area "tradition has it, it was during these early years of the 19th century that the humble pastor of Ste. Anne Parish in Detroit, Fr. Gabriel Richard, lobbied for a special dispensation to the region’s residents to consume muskrat throughout the Lenten season." I have also heard it told that in the Detroit area muskrat is commonly served smothered in sauerkraut or with sauerkraut as a side dish.  I've never been in Detroit in my adult years although I have spent several weeks in Michigan over the years in other parts of the state and have never seen muskrat on a menu in the state. I would love to attend the Lenten dinner described in the article linked above.  

My L. L. Bean cookbook has four recipes for muskrat.  The first describes oven roasting muskrat in much the same way Ruth Jackson cooked hers and similar to the way my family has often cooked both groundhog and raccoon.  Their second recipe is for "Marsh Rabbit" New Orleans Style.  They claim this recipe can be used equally well for rabbit, squirrel, groundhog, and beaver.  That recipe mentions "deglanding" the muskrats prior to preparation and I would agree with that idea.  Muskrats are so named because they have musk glands near their rectums and exude musk for purposes of defense, marking territory, and attracting mates and the musk can be quite strong in adult males.  Skinning of muskrats, beavers, or any other mustelids should be done with careful attention to removing those musk glands without damaging them and infusing the meat with the musk.  This second recipe contains several vegetables including carrots, onions, and green peppers. It also include a quarter pound of diced ham.  This recipe is also heavily spiced with a combination of red pepper seeds, cayenne, bay leaves, thyme, marjoram, parsley, salt, and pepper.  It is intended to be simmered for 1 1/2 hours in a Dutch Oven or heavy casserole dish.  Between the many vegetables and the diverse collection of spices, it appears to me that muskrat should become so well disguised that it's distinctive natural taste could well be lost.  The third L. L. Bean recipe is much simpler and called Braised Muskrat.  The only additives are onions, thyme, 1/2 pound of salt pork, and a touch of salt and pepper.  It seems that this recipe would be much more natural in flavor and true to the real muskrat.  The last L. L. Bean recipe is called Basic Sweet-Sour Recipe For Braised Muskrat Or Other Furred Game.  It is reputed to good for several other animals including beaver, squirrel, groundhog, and raccoon.  I have a bit of an issue with any recipe for any product which makes any claim leaning toward its being universally applicable to anything that creeps, crawls, or flies too low over the supper table.  It also includes onions, green pepper, and lard for flavoring.  The spices are salt, pepper, theyme, 1/4 cup sugar, dry mustard, and vinegar.  Once again, this recipe seems to be attempting to mask the natural flavor of the muskrat.  

There are also numerous recipes available on the internet for muskrat ranging from braised and baked to stewed and fried.  If you love wild meat, muskrat should never be avoided.  It is good, pretty, red meat with a nice color and taste.  You can find a recipe which appeals to your individual taste and try it.  It is well worth eating.  Just ask any devout Catholic in Detroit.  

Reflections On Reading "Accordion Crimes" by E. Annie Proulx

E. Annie Proulx, or Annie Proulx as she is sometimes known, is one of America's best known and most successful authors.  She is the author of the short story on which the movie "Broke Back Mountain" was based and won the Pulitzer Prize for Fiction and the National Book Award for her novel "The Shipping News" in 1994.  This is actually the third of her works which I have read and yet I have not yet written about any of them on this blog which is an unjustifiable error.  At times, she is a wonderful writer and her prose can flow smoothly, interestingly, and in a manner which consistently draws the reader deeper into her works.  But, in my opinion, at times her work falls measurably short of her best.  I like this book as much or better than either of her others which I have read.  But I have to admit that I enjoyed the earlier reads enough to go back for another dip in this one. Perhaps part of that higher level of pleasure on my part comes from the fact that, as a child in grade school in Knott County Kentucky, I was exposed on a monthly basis to live gospel accordion music from Alma Heibert, of the two "Bible Women" who were allowed to visit each small, rural grade school in the county on a monthly basis as a part of their missionary work with Camp Nathaniel in the county.  As always when I mention my experience with these two women and that fact that missionaries were allowed to visit public schools in the county, I am morally and ethically bound to state that the fact that they were allowed to do so in public schools was a clear cut violation of the Separation of Church and State and never should have been allowed to happen. But, yes, I do have fond memories of having known those women and of accordion music.  

The main character in this novel is not a person but an accordion, hand made by a native of an Italian native who emigrated to the United State with the instrument he had made and eventually sold it.  The human characters come and go in the novel as the accordion passes from hand to hand, being used by members of different ethnicities to play the particular music of each culture as the instrument passes along its life.  The accordion is variously owned and played by Mexican Americans, African Americans, Polish Americans, Irish Americans, and other members of other cultures. Along the way during the story, Proulx weaves in a great deal of historical and musical information about accordions, their instrumental relatives, and many of the cultures which are historically connected to accordion music.  along the way, the instrument is loved, played, admired, and sometimes abandoned much as a human character might have been.  It is an interesting and unique method of constructing a novel and, I believe, is some of Proulx's best work.  In my opinion, the language and written structure of the novel is more skillful than that in either "The Shipping News" or "That Old Ace In The Hole" both of which I have also read and will, perhaps, also write about on this blog.  The accordion becomes a living, breathing character in the book.  It is more than just a musical instrument.  It is a delivery vehicle which deposits musical and cultural history at the reader's doorstep. It becomes the glue which brings all the other characters, cultures, and histories together.  And those histories are both documentations of cultures and of people, families, and individual and shared lives.  It is a book well worth reading, especially if the reader is not familiar with the work of Proulx it is a fine place to begin a relationship with the author and her work.