In one particular both Friends and “World’s People” were precisely alike. They all dearly loved good eating and were noted for openhanded hospitality and frequent entertaining. At a later date, when John Adams first came to Philadelphia, he notes in his diary with constant and unabated surprise the “sinful feasts” in which Philadelphians habitually indulged. Indeed, a slight acquaintance with the old diaries is enough to convince one that the men, women and children, too, of eighteenth century Philadelphia often “gormandised to the verge of gluttony.” The following entry in the diary of Ann Warder is so characteristic of what often took place that it is worth quoting at some length. She says:-- “This morning most of the family were busy preparing for a great dinner, two green turtles having been sent to Johnnie--We concluded to dress them both together here and invited the whole family in. We had three tureens of soup, the two shells baked, besides several dishes of stew, with boned turkey, roast ducks, veal and beef. After these were removed the table was filled with two kinds of jellies and various kinds of pudding, pies, and preserves; and then almonds, raisins, nuts, apples and oranges. Twenty-four sat down at the table.” The next entry states that “My husband passed a restless night with gout.” John Adams, recording his admiration for the town house and furniture of Judge Chew of Cliveden, says of a dinner given by that gentleman:-- “22 Thursday. Dined with Mr. Chew, Chief Justice of the Province, with all the gentlemen from Virginia, Dr. Shippen, Mr. Tilghman, and many others. We were shown into a grand entry and staircase and into an elegant and magnificent chamber until dinner. About 4 O’clock we were called down to dinner. The furniture was all rich. Turtle and every other thing, flummery, jellies, sweetmeats, of 20 sorts, trifles, whipped sillabubs, floating islands, fools, etc., & then a dessert of fruits, raisens, almonds, pears, peaches, wines most excellent & admirable. I drank Madeira at a great rate & found no inconvenience in it.” Servants in considerable numbers were necessarily maintained in the larger establishments and were made up of slaves, indentured bondsmen or redemptioners, and free servitors who were paid what we should now consider ridiculously small wages for their services.