On this little farm I had a cellar for claret and a farm-house attic for Madeira, where the cold Rhode Island winters have done much to preserve for me wines of seventy and eighty years of age. On this occasion, I remember giving them Amory of 1811 (one of the greatest of Boston Madeiras), and I saw the men hold it up to the light to see its beautiful amber color, inhale its bouquet, and quaff it down “with tender eyes bent on them.” A marked feature of all my farm dinners was _Dindonneaux à la Toulouse_, and _à la Bordelaise_ (chicken turkeys). In past days, turkeys were thought to be only fine on and after Thanksgiving Day in November, but I learnt from the French that the turkey _poult_ with _quenelle de volaille_, with either a white or dark sauce, was the way to enjoy the Rhode Island turkey. I think they were first served in this way on my farm in Newport. Now they are thus cooked and accepted by all as the summer delicacy. After dinner we strolled off in couples to the shore (a beach three-quarters of a mile in length), or sat under the group of trees looking on the beautiful bay. My brother, Colonel McAllister, had exercised his engineering skill in fitting up my barn with every kind and sort of light. He improvised a chandelier for the center of it, adorned the horse and cattle stalls with vines and greens, fitted them up with seats for my guests (all nicely graveled), and put a band of music in the hay-loft, with the middle part of the barn floored over for dancing. We had a scene that Teniers has so often painted. We danced away late into the night, then had a glorious moonlight to drive home by. I must not omit to mention one feature of these parties. It was the “Yacht Club rum punch,” made from old Plantation rum, placed in huge bowls, with an immense block of ice in each bowl, the melting ice being the only liquid added to the rum, except occasionally when I would pour a bottle of champagne in, which did it no injury. AN ERA OF GREAT EXTRAVAGANCE. CHAPTER XIV. _The first private Balls at Delmonico’s--A Nightingale who drove Four-in-hand--Private Theatricals in a Stable--A Yachting Excursion without wind and a Clam-bake under difficulties--A Poet describes the Fiasco--Plates for foot-stools and parboiled Champagne for the thirsty--The Silver, Gold, and Diamond Dinners--Giving presents to guests._