This was the epoch when the Town and Country Club was young and full of vigor. We met at each other’s houses or at historic sites to hear papers read on serious subjects. One particular afternoon is vivid in my memory. We had all driven out to a point on the shore beyond the Third Beach, where the Norsemen were supposed to have landed during their apocryphal visit to this continent. It had been a hot drive, but when we stopped, a keen wind was blowing in from the sea. During a pause in the prolix address that followed, a coachman’s voice was heard to mutter, “If he jaws much longer all the horses will be foundered,” which brought the learned address to an ignominious and hasty termination. Newport during the pre-palatial era affected culture, and a whiff of Boston pervaded the air, much of which was tiresome, yet with an under-current of charm and refinement. Those who had the privilege of knowing Mrs. Julia Ward Howe, will remember the pleasant “teas” and sparkling conversation she offered her guests in the unpretending cottage where the beauty of the daughter was as brilliant as the mother’s wit. Two estates on Bellevue Avenue are now without the hostesses who, in those days, showed the world what great ladies America could produce. It was the foreign-born husband of one of these women who gave Newport its first lessons in luxurious living. Until then Americans had travelled abroad and seen elaborately served meals and properly appointed stables without the ambition of copying such things at home. Colonial and revolutionary state had died out, and modern extravagance had not yet appeared. In the interregnum much was neglected that might have added to the convenience and grace of life. In France, under Louis Philippe, and in England, during Victoria’s youth, taste reached an ebb tide; in neither of those countries, however, did the general standard fall so low as here. It was owing to the _savoir faire_ of one man that Newporters and New York first saw at home what they had admired abroad,—liveried servants in sufficient numbers, dinners served _à la Russe_, and breeched and booted grooms on English-built traps, innovations quickly followed by his neighbors, for the most marked characteristic of the American is his ability to “catch on.”