=123. The Discomforts of attending Church in Colonial Days.=--As the meeting-house was bitter cold in midwinter, women often carried foot-stoves, small sheet-iron boxes containing a few hot coals, which were a source of great comfort. The sermons were tedious, lasting two hours or even more; for those patient people valued a sermon very much according to its length. On the pulpit stood an hour-glass, which a deacon would reverse when the sands of the hour had fallen through. Since the seats were hard, and the sermons long, and the men and women had worked early and late through the week, it was no wonder that some of the hearers were sleepy. It was, however, a serious offense to sleep in meeting. The watchful tithing-man, as he was called, was always on the lookout for drowsy people. It was his duty to see that the Lord's Day was respected by every person. He was armed with a long rod, one end tipped with a hare's foot and the other with a hare's tail. If the slumberer was a woman, he used to touch, possibly to tickle, her face with the soft fur. But if a youngster nodded, his head got a sharp rap from the rabbit's foot. People in those days had to be thrifty. To save wear and tear, boys and girls walked barefoot to church in summer, with their shoes and stockings under their arms. They put them on as they entered the meeting-house, taking them off again as they started for home. [Illustration: NEW ENGLAND FIRESIDE IN COLONIAL TIMES.] =124. The Food in Olden Times; what it was, and how it was served.=--In old colonial times our wheat bread was comparatively unknown. Loaves were made of mixed Indian meal and rye, not unlike the brown bread of our time. Baked pumpkin with milk was a favorite dish. Bean porridge was always a common article of food, and in some parts of the country it is still popular. It was made by boiling beans with the liquor in which corned beef had been cooked. It was very convenient for wood-choppers in winter to carry a frozen piece of porridge in their pockets and thaw it out for dinner in the woods. The longer it was kept, the better it tasted. Hence the common rhyme, "Bean porridge hot, bean porridge cold; bean porridge in the pot; nine days old." In well-to-do families the cupboard or dresser shone with well-scoured pewter plates, platters, and porringers. Square wooden plates were often used; but with some poorer families there was one common dish used, from which the whole family helped themselves with their fingers. Instead of forks, which were not known, they had thick and clumsy pewter spoons. These were easily broken, and they often had to be melted up and run over again into moulds by men who traveled from house to house for this purpose. In fact shoemakers, tailors, dressmakers, butchers, and other highly useful artisans traveled about from one family to another in pursuit of work.