CHAPTER II.

MARY'S ARRIVAL AT THE FARM.


The day preceding that of Mary's arrival at the farm was a busy one
for Aunt Sarah, who, since early morning, had been preparing the
dishes she knew Mary enjoyed. Pans of the whitest, flakiest rolls, a
large loaf of sweetest nut-brown, freshly-baked "graham bread," of
which Mary was especially fond; an array of crumb-cakes and pies of
every description covered the well-scrubbed table in the summer
kitchen, situated a short distance from the house. A large, yellow
earthenware bowl on the table contained a roll of rich, creamy "smier
kase" just as it had been turned from the muslin bag, from which the
"whey" had dripped over night; ready to be mixed with cream for the
supper table. Pats of sweet, freshly-churned butter, buried in clover
blossoms, were cooling in the old spring-house near by.

The farm house was guiltless of dust from cellar to attic. Aunt Sarah
was a model housekeeper; she accomplished wonders, yet never appeared
tired or flurried as less systematic housekeepers often do, who, with
greater expenditure of energy, often accomplish less work. She took no
unnecessary steps; made each one count, yet never appeared in haste to
finish her work.

Said Aunt Sarah, "The lack of system in housework is what makes it
drudgery. If young housekeepers would sit down and plan their work,