In the earliest days of spring, if the farm had a maple orchard within its borders, there were trees to tap, and sap to gather and boil down. The snow still lay deep in the woods where the maples grew, and the sap-gathering was done with an ox-sled on which was set a huge cask. In some sheltered nook of the woods a big kettle was swung over an open-air fire, and the boiling-down process commenced. Not much farm produce was sold for money; the people raised and made much more of what they ate and wore than at present, and exchanged with neighbors and the village storekeeper whatever they had a surplus of for things which they lacked. Even the minister and doctor were paid in part with wood, grain, and other produce. At the beginning of the century accounts were kept in pounds, shillings, and pence, and the money in use was of foreign coinage, mainly English and Spanish. [Illustration: MARCH] The kitchen was the centre of family life. Here a vast amount of work was done. Here they ate, spent their evenings, and commonly received visitors. Often it served as a sleeping-room besides. Its size was ample, though the ceiling was low and pretty sure to be crossed by a ponderous beam of the framework of the house, the lower half projecting from the plastering above. A few straight-backed chairs sat stiffly up against the wainscoted wall, and seemed to have an air of reserve that would change to surprise if one ventured to move or use them. There stood the dresser, with bright array of pewter, a small table, a bed turned up against the wall and hidden by curtains, a cradle, a stand, a great high-backed settle, and lastly, extending almost across one end of the room, was the most important feature of the kitchen, the fireplace. [Illustration: CLEARED LAND]