When the tuning of instruments is over, and the musicians, by stamping their feet and drawing up their persons to their full height, give notice that they are ready, and have full confidence in their own powers of drawing from wood and catgut “a concord of sweet sounds,” the ball commences. A gentleman advances with smirk and bow—“Oh, Miss, will you dance wid me?” “I’se must be excuse, Mr. Charles Edward, ’cause I’se got to dance wid Mr. Albert” “Oh, Miss, den me be too late.” Another lady is therefore sought and won—“Wid much pleasure, Mr. Charles Edward.” At the end of the set, refreshments are handed about, and again the gentlemen vie with each other in shewing forth their gallantry— “Miss, will you hab a glass of drink?” “I’se feel much obliged to you, sir, if you please.” The “drink” is composed of ginger, water, molasses, and “Christmas bush,” drank in a fermented state. While the dancing is going on in one room, another apartment, (or, if the house contains not such a desideratum,) a neighbouring domicile is being prepared for the supper. Here, again, their taste is shewn in the arrangement of the flowers &c. with which the table is decorated, and in the disposal of the many viands which are prepared for the occasion. They generally employ a gentleman’s servant to superintend, so that this is often performed in the first style. Among the multitudinous supply of eatables may be found baked mutton, legs of pork, turkeys, ducks, fowls, and guinea-birds; hams, tongues, salt-beef, and cheese; cakes, tarts, and fruits, flanked by no inconsiderable quantities of yams, sweet potatoes, _Irish_ potatoes, (as the Creoles always term them, whether they come from England, Ireland, Scotland, France, or America,) boiled rice, and bread. Nor must it be supposed these _solids_ want the accompaniment of liquids—rum, brandy, wines, and brown stout, are as liberally provided, and as liberally partaken of.