There were, as a rule, two sets of bearers appointed; under-bearers, usually young men, who carried the coffin on a bier; and pall-bearers, men of age, dignity, or consanguinity, who held the corners of the pall which was spread over the coffin and hung down over the heads and bodies of the under-bearers. As the coffin was sometimes carried for a long distance, there were frequently appointed a double set of under-bearers, to share the burden. I have been told that mort-stones were set by the wayside in some towns, upon which the bearers could rest the heavy coffin for a short time on their way to the burial-place; but I find no record or proof of this statement. The pall, or bier-cloth, or mort-cloth, as it was called, was usually bought and owned by the town, and was of heavy purple, or black broadcloth, or velvet. It often was kept with the bier in the porch of the meeting-house; but in some communities the bier, a simple shelf or table of wood on four legs about a foot and a half long, was placed over the freshly filled-in grave and left sombrely waiting till it was needed to carry another coffin to the burial-place. In many towns there were no gravediggers; sympathizing friends made the simple coffin and dug the grave. In Londonderry, N. H., and neighboring towns that had been settled by Scotch-Irish planters, the announcement of a death was a signal for cessation of daily work throughout the neighborhood. Kindly assistance was at once given at the house of mourning. Women flocked to do the household work and to prepare the funeral feast. Men brought gifts of food, or household necessities, and rendered all the advice and help that was needed. A gathering was held the night before the funeral, which in feasting and drinking partook somewhat of the nature of an Irish wake. Much New England rum was consumed at this gathering, and also before the procession to the grave, and after the interment the whole party returned to the house for an "arval," and drank again. The funeral rum-bill was often an embarrassing and hampering expense to a bereaved family for years. This liberal serving of intoxicating liquor at a funeral was not peculiar to these New Hampshire towns, nor to the Scotch-Irish, but prevailed in every settlement in the colonies until the temperance-awakening days of this century. Throughout New England bills for funeral baked meats were large in items of rum, cider, whiskey, lemons, sugar, spices. To show how universally liquor was served to all who had to do with a funeral, let me give the bill for the mortuary expenses of David Porter, of Hartford, who was drowned in 1678.