In most cases the sewing-machine was not used, the clocks were so worthless that they did not keep correct time—and if they had, in nine cases out of ten there would have been no one in the family who could have told the time of day—while the organ, of course, was rarely used for want of a person who could play upon it. In the case to which I have referred, where the family sat down to the table for the meal at which I was their guest, I could see plainly that this was an awkward and unusual proceeding, and was done in my honour. In most cases, when the family got up in the morning, for example, the wife would put a piece of meat in a frying-pan and put a lump of dough in a “skillet,” as they called it. These utensils would be placed on the fire, and in ten or fifteen minutes breakfast would be ready. Frequently the husband would take his bread and meat in his hand and start for the field, eating as he walked. The mother would sit down in a corner and eat her breakfast, perhaps from a plate and perhaps directly from the “skillet” or frying-pan, while the children would eat their portion of the bread and meat while running about the yard. At certain seasons of the year, when meat was scarce, it was rarely that the children who were not old enough or strong enough to work in the fields would have the luxury of meat. The breakfast over, and with practically no attention given to the house, the whole family would, as a general thing, proceed to the cotton-field. Every child that was large enough to carry a hoe was put to work, and the baby—for usually there was at least one baby—would be laid down at the end of the cotton row, so that its mother could give it a certain amount of attention when she had finished chopping her row. The noon meal and the supper were taken in much the same way as the breakfast.