CHAPTER VII. AN EVENING AT THE FARM. Perhaps a more gratifying sight does not exist than the interior of a large farm-kitchen prepared for the evening meal, especially during the winter season. Its bright wood fire, the long table covered with the savoury, smoking dishes, the huge tankards of foaming beer or cider, with the happy countenances scattered round, speak of peaceful labour and healthful industry. The farm-kitchen of Bouqueval was a fine exemplification of this remark. Its immense open chimney, about six feet high and eight feet wide, resembled the yawning mouth of some huge oven. On the hearth blazed and sparkled enormous logs of beech or oak; and from this prodigious brazier there issued forth such a body of light, as well as heat, that the large lamp suspended from the centre beam sunk into insignificance, and was rendered nearly useless. Every variety of culinary utensils, sparkling in all the brightness of the most elaborate cleanliness, and composed invariably of copper, brass, and tin, glowed in the bright radiance of the winter fire, as they stood ranged with the utmost nicety and effect on their appropriate shelves. An old-fashioned cistern of elaborately polished copper showed its bright face, polished as a mirror; and close beside stood a highly polished bread-trough and cover, composed of walnut-tree wood, rubbed by the hand of housewifery till you could see your face in it and from which issued a most tempting smell of hot bread. A long and substantial table occupied the centre of the kitchen; a tablecloth, which, though coarse in texture, vied with the falling snow for whiteness, covered its entire length; while for each expected guest was placed an earthenware plate, brown without, but white within, and by its side a knife, fork, and spoon, lustrous as silver itself. In the midst of the table, an immense tureen of vegetable soup smoked like the crater of a volcano, and diffused its savoury vapours over a dish of ham and greens, flanked by a most formidable array of mutton, most relishly stewed with onions and potatoes. Below was placed a large joint of roast veal, followed by two great plates of winter salad, supported by a couple of baskets of apples; and a similar number of cheeses completed the arrangements of the table. Three or four stone pitchers filled with sparkling cider, and a like quantity of loaves of brown bread, equal in size to the stones of a windmill, were placed at the discretionary use of the supping party.