Some of the older girls, perhaps grandma or the mother also, soon take their wooden pails and go to the barn to milk the cows. When they returned, they strained the milk through cloths held over the tops of the pails into the brown earthen pans, and then were ready to help with the breakfast preparations. A second kettle has been hung from the crane, in which potatoes are boiling. Coals have been raked out on the hearth, and over them is set a long-legged spider on which slices of pork are sizzling. By the time breakfast was ready, the men, by reason of their open-air exercise, had appetites which nought but very hearty food could appease. Before they sat down to eat, the family gathered about the table and stood while the head of the family asked a blessing. Then the older ones seated themselves, while the children went to a small second table at one side, about which they stood and ate, trotting over to the main table when they wished to replenish their plates. [Illustration: A LITTLE HOME ON THE HILLSIDE] Many families had cider on the table to drink at every meal. Other people would have coffee or sometimes tea, though the latter was not much used except for company, and neither to such an extent as at present. Coffee was sweetened with molasses ordinarily, and so accustomed did palates become to this, that when sugar came into more general use, it was considered by many a very poor substitute. Breakfast eaten, the household gathered about the main table once more and stood while thanks were returned. Then followed family worship. It was customary to read the Bible from beginning to end,--a chapter each morning,--all the family reading verses in turn; and then, if they were musical, a hymn was sung. Lastly, all knelt while prayer was offered. [Illustration: AN OLD MILL] Work now began again. The men left to take up their labor out of doors, while the women busied themselves in the house with their varied tasks. As the morning wore away, preparation began for dinner. What was known as a “boiled dinner” was most often planned. It was prepared in a single great pot. First the meat was put in; then from time to time, according as the particular things were quick or slow in cooking, the vegetables were added,--potatoes, beets, squash, turnip, and cabbage,--and probably in the same pot a bag of Indian pudding. When clock or noon-mark registered twelve, the dinner was dished up and the men called in. The meal was hearty and simple, and the family did not feel the need of much besides the meat and vegetables. Even bread was hardly thought necessary. Sometimes pie or pudding was brought on for dessert, but not regularly. The pie-eating era began a generation later. [Illustration: A SAW-MILL]