Until I read that letter, I had not meant to devote so much as a page—much less a chapter—to the crucial experiences of that novitiate in domestic lore. Now, I feel it incumbent upon me, as a duty I owe to the countrywomen I have tried to help along these lines, for forty-odd years, to lift the veil from the homely, ill-appointed kitchen in which I successfully deluded a quick-eyed, quick-witted man into believing I was mistress of the situation. In my father’s house I was considered to have a turn, if not a talent, for housewifery. From childhood it was my delight to haunt the laundry, where the finer branches of cookery were carried on when the washing was out of the way. My mother was a very Mrs. Rundle in the excellence of her preserves and pickles. Mary Anne, the comely Indo-mulatto, was proficient in the composition of cakes, jellies, and pastries, syllabubs and creams. She liked to have me “help” her, as she put it. That is, I whipped eggs and beat butter and pounded spices, peeled fruit, topped and tailed gooseberries, when I felt like it, and kept her amused with my chatter. At ten, I was trusted to carry the key-basket and to “give out” ingredients required for the day’s cooking and serving. At fourteen, I believed myself to be a clever cake-maker, and at sixteen, proudly assumed the responsibility of putting up preserves and pickles for the winter’s consumption, one summer, when my mother’s health obliged her to leave town in the height of the fruit season. When she came home, the stern old granddame, with whom I was rather a favorite (if she ever indulged her buckram-clad spirit in the weakness of having a favorite), informed her gentle daughter-in-law that “Mary”—as she persisted in calling me—“had kept the house so well that we had hardly missed her mother.” It was not strange, therefore, that I took the helm of my newly launched barque with faint and few misgivings as to my ability to navigate the unknown seas that looked calm and bright from the shore.