Emulating the progressive policies of his predecessor, Cooper proposed an ambitious reform program, notably statewide compulsory public school attendance. Read the Entry »

In South Carolina, Cooper completed his philosophical journey and became an ardent proponent of states’ rights. He was appointed the second president of South Carolina College in May 1820 and taught courses in chemistry, mineralogy, and political economy. Read the Entry »

Cooperationists invoked the experience of nullification, when the state was without a single ally in an impending armed confrontation with the federal government. They warned that separate secession would produce abortive violence, dooming future action by a combination of slaveholding states. Read the Entry »

Of particular concern to the CBF is the maintenance of “distinctive Baptist principles,” such as the priesthood of the believer, the separation of church and state, and the autonomy of the local church. Read the Entry »

The first known professional artist in the South to explore the art of landscape for purely aesthetic purposes, Coram derived his initial style and approach by studying and copying picturesque English books and engravings. Read the Entry »

From 1850 to 1861 Corcoran served as editor of the United States Catholic Miscellany, the newspaper founded by Bishop England. In its pages he defended Catholicism against its critics. He vigorously defended states’ rights and castigated abolitionists, whom he thought were motivated by anti-Catholicism and the nativist Know-Nothing movement. Read the Entry »

South Carolinians, like other rural Americans, ate corn in some form at virtually every meal. Corn was consumed fresh as a vegetable; it was also ground into meal and baked or fried into various breads. As flour, it was used to coat meats, vegetables, and fish for frying. Corn was rendered into syrup and distilled into whiskey. Hominy, a corn derivative, gave the South its most beloved signature dish: grits. Read the Entry »

Cornbread—whether made with cooked grits, coarse meal, or fine corn flour—has maintained its popularity, from the Piedmont to the coast, throughout South Carolina’s history, whereas virtually all of the rice breads have disappeared from Carolina tables. Read the Entry »

A man with broad zoological interests, Corrington began working on the then little-known herpetology (study of amphibians and reptiles) of the Columbia region, an area of considerable biological importance as a result of its location on the fall line between the Piedmont and the coastal plain. Read the Entry »

Cotton was the basis of the state’s agricultural economy at the end of the antebellum period, employing more than eighty percent of the slave labor force. Read the Entry »