Sam Lawson's Oldtown Fireside Stories: With IllustrationsStowe, Harriet Beecher
General
Sam Lawson's Oldtown Fireside Stories: With Illustrations
Stowe, Harriet Beecher
New England -- Social life and customs -- 19th century -- Fiction; Short stories, American; Storytelling -- Fiction
It was a bright Indian-summer afternoon that saw us all on board the
little craft. She was laden deep with dainties and rarities for the
festal appetites of Boston nabobs,--loads of those mealy potatoes
for which the fields of Maine were justly famed, barrels of ruby
cranberries, boxes of solid golden butter (ventures of a thrifty
housemother emulous to gather kindred gold in the Boston market). Then
there were dressed chickens, turkeys, and geese, all going the same
way, on the same errand; and there were sides and saddles of that choice
mutton for which the sea islands of Maine were as famous as the South
Downs of England.
Every thing in such a stowage was suggestive of good cheer. The little
craft itself had a sociable, friendly, domestic air. The captain and
mate were cousins: the men were all neighbors, sons of families who had
grown up together. There was a kindly home flavor in the very stowage of
the cargo. Here were Melissa's cranberries, and by many a joke and wink
we were apprised that the mate had a tender interest in that venture.
There was Widder Toothacre's butter, concerning which there were various
comments and speculations, but which was handled and cared for with the
consideration the Maine sailor-boy always gives to “the widder.” There
was a private keg of very choice eggs, over which the name of Lucindy
Ann was breathed by a bright-eyed, lively youngster, who had promised
to bring her back the change, and as to the precise particulars of this
change many a witticism was expended.
Our mode of living on the “Brilliant” was of the simplest and most
primitive kind. On each side the staircase that led down to the cabin,
hooped strongly to the partition, was a barrel, which on the one side
contained salt beef, and on the other salt pork. A piece out of each
barrel, delivered regularly to the cook, formed the foundation of our
daily meals; and sea-biscuit and potatoes, with the sauce of salt-water
appetites, made this a feast for a king. I make no mention here of
gingerbread and doughnuts, and such like ornamental accessories, which
were not wanting, nor of nuts and sweet cider, which were to be had for
the asking. At meal-times a swing-shelf, which at other seasons hung
flat against the wall, was propped up, and our meals were eaten thereon
in joyous satisfaction.
A joyous, rollicking set we were, and the whole expedition was a
frolic of the first water. One of the drollest features of these little
impromptu voyages often was the woe-begone aspect of some unsuspecting
land-lubber, who had been beguiled into thinking that he would like
a trip to Boston by seeing the pretty “Brilliant” courtesying in the
smooth waters of Maquoit, and so had embarked, in innocent ignorance of
the physiological resets of such enterprises.
Public-domain text, read in full here on John Shaqi.
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