The Democratic advocate. [volume] (Westminster, Md.) 1865-1972, 1877-06-02

outfit OF rich English ware and supplement
tary hot water pitcher; the walls adorned
by few proof copies Of valuable engrav-
ings framed; two silver candlesticks before
the glass upon the dressing table, a vase
with fresh bouquet of flowers between
them; and, in all respects, the room was
like that Of any wealthy country gentleman
in America.
A short time suficed to remove the
stains of travel and we descended to meet
our hospitabe host. A servant, who start
ed out somewhere from the staircase, (they
seemed to start out from everywhere, like
geHit in pantomime, to anticipate ones s
wants. indicated the apartment to us in
which our entertainers were, room with
wide windows reaching to the floor, and
opening out upon the lawn which stretched
its green carpet far away before US in gen
tie slopes, while at the side ran gravelled
and fower-lined paths and plots Of various
colored blossoms, the perfume of which
tloated in at the windows.
Here, in this drawing-room, we were
presented to our host s family Of two child
ren, (boys home for few holidays,) his
sister-in-law and son, and, with cordial
greetings, were put at ease and made to
feel at home at once, till the gentlemanly-
looking butler quietly appeared, and an-
nouneed that lunch was served. Giving
his arm to my wife, mine host invited me
to follow, which, of course, did, escorting
the hostess, and We proceeded to the din
ing-room, where stood the butler by the
side-board, looking so much, in his dress
coat, white cravat, gray hair, and general
emiuently respectable get-up, like a GER
tain clergyman | knew at home, that |
could hardly bring myselfto think that he
was there TO turn out the claret for US.
Lunch consisted Of substantial fare
enough for dinner, if one would make it
so-chops, broiled chicken, cold game pie,
cold ham, and other meats, with pickles of
various kinds, stewed plums, and various
goodies, or, perhaps, what might be
termed English appetizers-for the Eng.
lish lunch is the preparer for the later and
more substantial dinner. The table was
rich in damask, solid silver, exquisite glass,
and shining cutlery; and the servants--a
footman aud maid, under the command of
his highness the butler, at his post by the
sideboard-seemed TO understand every
move that should be made for the guests
convenience, and to exhibit the hosts
hospitality TO the best advantage.
Ale, claret, and Rhine wines were scrv.
ed as beverages, glass of the former
seeming to be the English preference, and
the serving of wine the only actual table
service which the grand butler performed
He even seemed little wounded in his
feelings that his master should presume to
say:
"Rollins, have some Bass ale served;
perhaps it may be liked better than our
home.brewed.
Certainly, sir; | have ordered some" :"
And SO he had, for the footman straight.
way made his appearance with it. The
butler deitly uncorked the bottle; but the
footman brought it to table and turned it
out. As soon as the lunch was well along,
this eminent parsonage, the butler, with
drew, leaving the service of actually wait.
ing upon table to his subordinates, direc.
tion being no longer necessary.
After lunch, we had the rest of the day
before US for amusement till halfpast six,
when dinner would be served. The gur.
dens were visited, with their grayclled
walks, ornamental and ianciful flower beds,
and beautiful shrubbery; the hot-houses
with their grapes and wall peaches and
rarer plants; the kitchen.garden, with its
turnips, radishes, lettuce, potatoes, aud
onion-beds. Then little detom through
grove, and a rest on the greensward
beneath the trees. Returning, we gentle.
men came through the stable.yard, paved
with stone, well kept and clean, with its
great stone water.trough in the centre
clock up over the door, and two or three
of those corduroy clad, straw-n mouth sort
Of young fellows, the unmistakable Eng
lish stable-boy, or, as we should call them
in America, "hostlers." The appea rance
Of the master, however, seemed to have an
effect like that of the colonel of regiment
on visit of barrack inspection. Each
rose to his feet, caps came of, or were
touched respectfully when the wearers
were spoken to.
In the well-kept stables we saw the tall
carriage-horses, the ladies' saddle horse,
and the .gentleman's blooded bay, good for
a gallop across country, serviceable horse
of-all-work for the brougham, another for
anything ueedful, the groom's horse, and
two clean.limbed steeds that 1 took to be
hunters. There were also the stalls for
working horses that were out upon the
place, and for "rough little cob, as the
head groom styled him, that the boys we're
racing round with. The carriage.houses
contained the stately landaulet, the more
serviceable snug calIing-carriage, broug.
ham, that heavy-timbered vehicle an
English dog-cart, and wagonette capable
Of carrying party of six so that, so far
as transportation was concerned, our host
was amply provided Returned to the
library, with its book lined walls, deep
windows, classic statuettes, and few costly
oil paintings, we chatted with our kind
entertainers on the (to them) never.tiring
theme, America and the Americans, till
bell rang which was the preparation bell, -
rung half an hour before dinner, and We
all separated, to "dress for dinner"
Dining at an English gentleman's house
is an important ceremony, and is done in
proper form. One would no more think of
presenting himself in frock- coat or light.
n