"We must not forget," said Mrs. Smith, "that there is rice in our soup also. That comes from South Carolina." Just then the plates were removed and the fish was brought on. "This is a rarity," said the hostess. "Can you tell us what it is, James?" "I think so. It is halibut, is it not?" "Why do you call it a rarity?" asked Mary. "This halibut came from the Grand Banks," said Mrs. Smith. "I do not understand how they get it here so fresh." James, who seemed to be quite familiar with the Gloucester fisheries, said: "The fishermen brought their load of halibut to the Gloucester wharves last night and immediately loaded it upon the Boston steamer. Three o'clock in the morning was its time for sailing, and at six it was being unloaded in Boston. The six-hour trains brought some of it to New York in time for our dinner." [Illustration: LOADING FISH AT GLOUCESTER.] "Steamers and railroad trains seem necessary for our dinner, do they not?" said Albert. "But this fish sauce contains only articles from nearer home, I am sure." "Do not be too certain of that," said Mr. Smith. "Alice, what is there in this sauce?" "First, there are eggs." "Those came from our Long Island farm, of course," said her husband. "Then there is olive oil." "That comes from Italy," said Mr. Smith. "That is not a home product. The olives that you are eating are, of course, from Italy also." "I doubt that," said George. "I was just about to remark that these olives had come from California. I can easily detect the taste." "Yes," the hostess added. "These olives I bought just to see if George and Lucy would notice that they were not our usual queen olives. They are said to have come from Pomona." "That is a great olive center," said George. "What else is there in the sauce, Alice?" asked her husband. "Pepper and salt, vinegar----" "Cider vinegar, I suppose," broke in Mrs. Baxter. "How much nicer apple vinegar is than grape vinegar! Most of the vinegar that we had in California was made from wine. That State is becoming a great grape-producing region. But do you know, Frank, where the apples were grown?" "No," said Mr. Smith, "but probably they were raised either in Vermont or New Hampshire. Last year the New York apple orchards gave but a poor yield, while those of New England did much better. Probably this season will prove an off year for Vermont apples, but we shall have all that we can use in our own State." "A little lemon ends the list," said the hostess. "Lemons from Sicily, I suppose," remarked Mr. Baxter. "Have you tried the California lemons yet?" "Yes," said Mr. Smith. "We can sometimes get very fine lemons from California, but not always. If the growers of lemons were more particular about the quality of the fruit that they send out, there would be a better trade in California lemons."