She covered her head with a “slat sun-bonnet,” which she took from a peg in the wall, lifted a cedar waterpail from a shelf supported by other long pegs, poured its contents into a large cast-iron teakettle swinging over the fire, and whisked out of the door. Presently the notes of her hymn mingled in plaintive harmony with the sparkling but no sweeter song of a robin redbreast, twittering his delight in the warm sunshine amid the crimson apples of the tree that overhung the spring. “Will ye hev a fresh drink?” she asked Harry, on her return. He took the gourdful of clear, cool water, which she offered him, and drank heartily. “Thet hez the name o' bein' the best spring in these parts,” she said, pleased with his appreciation. “An' hit's a never-failin' spring, too. We've plenty o' water the dryest times, when everybody else's goes dry.” “That IS delicious water,” said Harry. “An' now I'll git ye yor breakfast in a minnit. The teakittle's a-bilin', the coffee's ground, the pone's done, an' when I fry a little ham, everything will be ready.” As her culinary methods and utensils differed wholly from anything Harry had ever seen, he studied them with great interest sharpened not a little by a growing appetite for breakfast. The clumsy iron teakettle swung on a hook at the end of a chain fastened somewhere in the throat of the chimney. On the rough stones forming the hearth were a half-dozen “ovens” and “skillets”--circular, cast-iron vessels standing on legs, high enough to allow a layer of live coals to be placed beneath them. They were covered by a lid with a ledge around it, to retain the mass of coals heaped on top. The cook's scepter was a wooden hook, with which she moved the kettles and ovens and lifted lids, while the restless fire scorched her amrs and face ruddier than cherry. It was a primitive way, and so wasteful of wood that it required a tree to furnish fuel enough to prepare breakfast; but under the hands of a skillful woman those ovens and skillets turned out viands with a flavor that no modern appliance can equal. The joists of the house were thickly hung with the small delicious hams of the country--hams made from young and tender hogs, which had lived and fattened upon the acorns, fragrant hickory-nuts and dainty beechnuts of the abundant “mast” of the forest, until the were saturated with their delicate, nutty flavor. This was farther enriched by a piquancy gained from the smoke of the burning hickory and oak, with which they were cured, and the absorption of odors from the scented herbs in the rooms where they were drying. Many have sung the praises of Kentucky's horses, whisy and women, but no poet has tuned his lyre to the more fruitful theme of Kentucky's mast-fed, smoke-cured, herb-scented hams. For such a man waits a crown of enduring bays.