The war had brought ruinous, financial losses to most Virginia families. As a result, Ruth's mother had been taught, in minute detail, the high art of the best cookery of the first families of Virginia. And how she could cook, or make the colored cook cook! The Rivers' table had, for years, been the standard of the county-seat. Mrs. Rivers' spiced hams, fig preserves, brandied plum-pudding, stuffed roast-duck, fruit salads, all made by recipes handed down through several generations, could not be excelled in richness and toothsomeness. No simple dishes were known at the Rivers' table; these, for those poor mortals who knew not the inner art. Double cream, stimulating seasonings, sauces rarely spiced, the sort that recreate worn-out appetites, were never lacking at a Rivers' meal. Ruth had been overfed, had been wrongly fed since babyhood. The expert said hope lay in taking her back to babyhood and feeding her for days as though she were a four months' child. He said she must be taught to eat; that her salvation lay in a few foods of plebeian simplicity, foods which almost any one could get anywhere, foods which did not involve long hours of preparation according to priceless recipes. He said also that certain other foods were vicious, such matter-of-course foods on the Rivers' table, foods which Mrs. Rivers would have felt humiliated to omit from a meal of her ordering, and he insisted that these must be lastingly denied this young woman with prematurely exhausted, digestive glands. The process of her reeducation, succinctly expressed as it was in a few sentences, called for tedious months of care, of denial and of effort. It demanded that which was more than taxing in many details. So for Ruth Rivers long weeks were spent in a hospital-bed. She was fed on the simplest of foods, each feeding measured with the same care as were her few medicines, for now truly her food was medicine, and her chief medicine was food. Massage seemed at last to bring help, for even in bed she gained in strength.