When he was six, Josiah Quincy was put to school to the Reverend Peter Whitney, and, while there, was often asked to dine at the Adams house of a Sunday. "This was at first," he says, "somewhat of an ordeal for a boy; but the genuine kindness of the President, who had not the smallest chip of an iceberg in his composition, soon made me perfectly at ease in his society." With Mrs. Adams, he found "a shade more formality"; but this wore off, and he became much attached to her. "She always dressed handsomely, and her rich silks and laces seemed appropriate to a lady of her dignified position in the town." He adds: "I well remember the modest dinner at the President's, to which I brought a school-boy's appetite. The pudding, generally composed of boiled cornmeal, always constituted the first course. This was the custom of the time,--it being thought desirable to take the edge off one's hunger before reaching the joint. Indeed, it was considered wise to stimulate the young to fill themselves with pudding, by the assurance that the boy who managed to eat the most of it should be helped most abundantly to the meat, which was to follow. It need not be said that neither the winner nor his competitors found much room for meat at the close of their contest; and so the domestic economy of the arrangement was very apparent. Miss Smith, a niece of Mrs. Adams, was an inmate of the President's family, and one of these ladies always carved. Mr. Adams made his contribution to the service of the table in the form of that good-humoured, easy banter, which makes a dinner of herbs more digestible than is a stalled ox without it. At a late period of our acquaintance, I find preserved in my journals frequent though too meagre reports of his conversation. But of the time of which I am writing there is not a word discoverable. I can distinctly picture to myself a certain iron spoon which the old gentleman once fished up from the depths of a pudding in which it had been unwittingly cooked; but of the pleasant things he said in those easy dinner-talks no trace remains." Henry Bradshaw Fearon, an Englishman who visited the Adamses in 1817, gives this description of the dinner: