That Christmas dinner was a success--positively. Of a kind--let that be clearly understood. I am not inferring that it was a success from the point of view of a "chef de cuisine." Not at all; how could it be? Quite the other way. By dint of ransacking all the rooms, and emptying all the scuttles, we collected a certain amount of coal, with which, after adding a fair proportion of wood, we managed. Not brilliantly, but after a fashion. I can only say, personally, I had not enjoyed myself so much for years. I really felt as if I were young again; I am not sure that I am not younger than I thought I was. I must look the matter up. And, after all, even if one be, say forty, one need not be absolutely an ancient. Madge herself said that I had been like a right hand to her; she did not know what she would have done without me. Looking back, I cannot but think that if we had attempted to prepare fewer dishes, something might have been properly cooked. It was a mistake to stuff the turkey with sage and onions; but as Bessie did not discover that she had been manipulating the wrong bird until the process of stuffing had been completed, it was felt that it might be just as well to let it rest. Unfortunately, it turned out that some thyme, parsley, mint, and other things had got mixed with the sage, which gave the creature quite a peculiar flavour; but as it came to table nearly raw, and as tough as hickory, it really did not matter. My experience of that day teaches me that it is not easy to roast a large goose on a small oil stove. The dropping fat caused the flame to give out a strong smelling and most unpleasant smoke. Rupert, who had charge of the operation, affirmed that it would be all right in the end. But, by the time the thing was served, it was as black as my hat. Rupert said that it was merely brown; but the brown was of a sooty hue, and it reeked of paraffin. We had to have it deposited in the ashbin. I daresay that the beef would not have been bad if someone had occasionally turned it, and if the fire would have burned clear. As it was, it was charred on one side and raw on the other, and smoked all over. The way in which the odour and taste of smoke permeated everything was amazing. The plum-pudding, came to the table in the form of soup, and the mince pies were nauseous. Something had got into the crust, or mincemeat, or something, which there, at any rate, was out of place.