Excitement was renewed next morning by the appearance at the outer gate, and streaming down the walk, of a procession of colored men and women, each laden with basket, or pail, or tray, or parcel. The women bore their burdens on their heads, the men upon shoulders or in their arms. All, like the Greeks of old, came bearing gifts, and of a more perishable nature than those that loaded pantry and store-room shelves. Honey, breads of all shapes and characters; cakes, butter, and eggs; chickens, dressed for the table; sausage, spareribs, hams, and shoulders; a roast of beef; custards and puddings and mince-pies—seemed designed to victual a garrison rather than a family of three whites and three servants. To crown the profusion and add to the variety, the elegant young lawyer, Mr. Cardwell, who had figured in our bridal train, drove up through the main street, in at our front gate, and down to the Parsonage door, a cow and calf, to the unbounded delight of the village urchins who flocked at his heels up to the gate. The cow, “Old Blue,” as she was dubbed, because her color could not be more accurately described, gave the richest milk I ever skimmed. I would let no one else take care of it after one week’s experience had taught me the necessity of giving my personal attention to each department of housewifery, if I would not be cheated at every conceivable opportunity. Thus gayly began my training in a school from which I have not yet been graduated. My mother was a good housekeeper, and the wheels of her machine ran in smooth ruts. She had old and competent servants. I doubt if she had ever swept a room, or roasted a piece of meat, in her life. The cook we had hired from a neighboring planter had excellent recommendations. True, she had been one of the superfluous “hands” who were hired out from year’s end to year’s end, and such were not warranted as first-class workers. They were prone to become shiftless and indifferent to their work, by reason of frequent changes. Still, Emily was reputed to be a fair cook and laundress. Among the cuts of fresh meat sent in by the friends, whose consistent generosity moved me to the invention of the phrase “kitchenly-kindness,” was a noble beefsteak. I ordered it to be cooked for breakfast the second day of our incumbency. Emily _fried_ it brown—almost to a crisp! Five cook-books were in my just-unpacked library. Breakfast over, I sought out Miss Leslie’s _Complete Cook-Book_, and read up on beefsteak.