"Is it possible?" said Father Paradis to Jean Baptiste on a fine afternoon in June. "Can it be that your great house is finished and ready for the tourists so early in the season? It is incredible, marvellous, but there it stands, and one must believe one’s own eyes, I suppose. Truly, Jean, my son, you have accomplished a great work." "Yes, Monsieur," said Jean, with a glow of pride. "It is finished at last, thank God, and I am well content. But will you not come in to see the place, Monsieur le curé?" "Yes, indeed," said the curé, "I must see it all, from cellar to attic, for you are as a son to me and I am interested in everything that you do. Let us begin with the cellar, the foundation of things." "This way, Monsieur le curé. It is not far underground, as you see, and the windows are large, for the sake of light and air. But it is always cool in summer and sufficiently warm in winter, and dry as well. Here is our dairy. There is the cream separator, of which we are very proud, and there is the churn, of an improved pattern. It is not much work, in these days, to take care of the milk of a dozen cows." "But where, Jean, are the potatoes, turnips, onions, and all that? In my day we used to keep them in the cellar; and the ham, the bacon, the sausages, the dried apples and the tobacco we used to hang to the beams of the kitchen, where they were well smoked and dried, you may be sure. Yes, and well covered with dust and flies. But now all that is changed, no doubt. This scientific housekeeping is truly wonderful." "Yes," said Jean, with a smile, "we have now different arrangements. Vegetables are excellent, in their place, but they do not improve the flavour of the butter; so we keep them in another part of the cellar, well isolated, as you will see." Father Paradis was greatly interested in exploring every part of the cellar, but when he ascended to the first floor he was much impressed by the spacious living-room, large enough, it seemed, to hold all the people of the parish. He admired the long table, with its massive legs, the substantial chairs, the great box-stove, a three-decker, the handsome dresser, with its rows of blue and white crockery; but most of all the great copper kettle that stood upon the stove and occupied fully half of the lower oven. "_Mon Dieu_, Jean!" he exclaimed. "Where did you get that kettle? Solid copper, as I live, and polished like a mirror. Truly, it is a treasure. They do not make such kettles now-a-days. An heirloom, no doubt." "I am glad that you like it," said Jean, "for you are a judge of such things. The first Giroux brought it from Normandy in the days of Frontenac. Yes, it is an historic relic, I am told."