Installed as chronicler to the White Horse, I entered with no ill will on my office, having been all my life possessed, as is the case with so many Englishmen, by intense local attachment, love for every stone and turf of the country where I was born and bred. But it is one thing to have zeal, and another to have discretion; and when I came to consider my materials, I found that the latter quality would be greatly needed. For, what were they? One short bright gleam of history from the writings of old monks a thousand years ago; traditions and dim legends, which I and most Berkshire men have always faithfully believed from our youth up, and shall go on believing to our dying day, but which we could hardly put before general readers in serious narrative; a dry notice here and there by some old antiquary of the seventeenth or eighteenth century; stories floating in the memories of old men still living; small broad-sheets from country town presses, with lists of the competitors for prizes at rustic games, newspaper articles, remarks by Committee-men and umpires, scraps of antiquarian lore; abuse of the Great Western Railway for not allowing the trains to stop, bits of vernacular dialogue, and odd rhymes. What could be done with them all? How out of the mass could a shapely book be called out, fit to be laid before a fastidious British public, not born in Berkshire? Not exactly seeing how this was to be done, the only honest course which remained, was to follow the example of a good housewife in the composition of that excellent food called “stir-about”--throw them altogether into the pot, stir them round and round with a great spoon, and trust that the look of the few great raisins, and the flavour of the allspice, may leaven the mass, and make it pleasing to the eye and palate; and so, though the stir-about will never stand up in a china dish by itself, it may, we hope, make a savoury and pleasant side dish, in a common soup tureen. The raisins, and those of the best quality, have been furnished by the great artist[1] who has kindly undertaken to give us pictures; the allspice has been contributed by the Committee and other kind friends, and I have done the milk and meal, and the stirring. The responsibility therefore rests with me, though the credit, whatever it may be, rests with others. But let me insist here, at once, that if there be any failure in the dish, it is the fault of the dresser and not of the subject-matter.