Master Bradford built what is a perfect luxury of a chimney, which shows what a man can do who has genius, and my mother says he showed great skill in thus building. If you please, his chimney is of stone, even though we have no means of cutting rock, such as is known at Scrooby. He sought here and there for flat stones, laying them one upon another with a plentiful mixture of clay, until he built a chimney which cannot be injured by fire, and yet is even larger than ours. Its heart is so big that I am told Master Bradford himself can climb up through it without difficulty, and at the bottom, or, rather, where the fireplace ends and the chimney begins, is a shelf on either side, across which is laid a bar of green wood lest it burn too quickly; on this the pot-hooks and pot-claws may be hung by chains. [Illustration] It would seem as if all this had made Master Bradford over vain, for because the wooden bar, which he calls a backbar, has been burned through twice, thereby spoiling the dinner, he has sent to England for an iron one, and when it comes his family may be proud indeed, for only think how easily one can cook when there are so many conveniences! We are forced to put our pots and pans directly on the coals, and it burns one's hands terribly at times, if the fire is too bright. Besides, the cinders fall on the bread of meal, which causes much delay in the eating, because so much time is necessary in scraping them off, and even at the best, I often get more of ashes than is pleasant to the taste. [Illustration: Skillets from the "Mayflower"] Bread of any kind is such a rarity with us that we can ill afford to have it spoiled by ashes. During the first two years we had only the meal from Indian corn with which to make it; but when we were able to raise rye, it was mixed with the other, and we had a most wholesome bread, even though it was exceeding dark in color. SCARCITY OF FOOD In Scrooby one thinks that he must have bread of some kind for breakfast; but we here in Plymouth have instead of wheaten loaves, pudding made of ground Indian corn, sometimes sweetened, but more often only salted, and with it alone we satisfy our hunger during at least two out of the three meals. I can remember of two seasons when all the food we had for more than three months, was this same hasty pudding, as we soon learned to call it. That first winter we spent here was so dreadful and so long that I do not like even to think of it. Nearly all the food we had brought from England was spoiled before we came ashore. There were many times when Sarah and I were so hungry that we cried, with our arms around each other's neck, as if being so close together would still the terrible feeling in our stomachs. [Illustration]