At the dinner each gentleman had a joint or a pair of fowls before him to carve, and every gentleman in that time and country was confidently expected to know how to carve whatever dish there might be assigned to him. Carving was deemed as much a necessary part of every gentleman’s education as was the ability to ride and shoot and catch a mettlesome fish. The barbarity of having the joints clumsily cut up by a butler at a side table and served half cold in an undiscriminating way, had not then come into being. Dining was a fine art in that time and country, a social function, in which each carver had the joy of selecting tidbits for those he served, and arranging them daintily and attractively upon the plate brought to him for that purpose by a well trained servant. Especially each took pleasure in remembering and ministering to the particular fancies of all the rest in the act of helping. Refined people had not yet borrowed from barbaric Russians the practice of having themselves fed, like so many cattle, by servitors appointed to deal out rations. There was no wine served with the meal. That came later in its proper place. Each gentleman had been invited to partake of a “toddy”--a mild admixture of whiskey, water, sugar and nutmeg--before sitting down to the meal. After that there was no drink served until the meal was over. When the cloth was removed after the dessert, there came upon the polished board some dishes of walnuts of which all partook sparingly. Then came the wine--old sherry or, if the house were a fortunate one, rare old Madeira, served from richly carved decanters, in daintily stemmed cut glasses. The wine was poured into all the glasses. Then the host proposed “the ladies,” and all drank, standing. Then the host gallantly held the broad dining room door open while the ladies, bowing and smiling, graciously withdrew. After that politics and walnuts, religion and raisins, sherry and society divided the attention of the gentlemen with cigars that had been kept for a dozen years or more drying in a garret. For the modern practice of soaking cigars in a refrigerator and smoking them limp and green was an undreamed of insult to the tongues and palates of men who knew all about tobacco and who smoked for flavor, not for the satisfaction of a fierce and intemperate craving for narcotic effect. After half an hour or so over the rich, nutty wine, the gentlemen joined the gentlewomen in the drawing room, the hallway or the porches according to the weather, and a day well spent ended with a light supper at nine o’clock. Then there was an ordering of horses and a making of adieux on the part of such of the gentlemen as were not going to remain over night. “You will stay, Cousin Arthur,” Edmonia said. “You will stay, of course. You and I have a compact to carry out. We are to learn to like each other. It will be very easy, I think, but we must set to work at it immediately. Will you ride with me in the morning--soon?”