Roasted Plover

The plovers were dressed, and with a pinch of salt and a bit of pepper

put inside of them and the thinnest possible slice of fat salt pork

tied over their breasts, were roasted for about twelve minutes in a

hot oven.

And with the game was served some of the choicest stalks of celery

that it has ever been the lot of mortal to enjoy at this time of year.

As for the fruit that was donated for this special occasion you would

consider it a treat to hear the landlady tell of it, and of the

sensations she experienced at seeing such a variety when the "apples

on the Early Harvest tree on the south side of the orchard wall were

only just beginning to get mellow."

There were plums of almost every color under the sun; there were

nectarines, the mere sight of which would make one's mouth to water;

there were delicious Delaware grapes and some little white grapes

called the Lady de Coverley, that come from California. They are just

as good, too, as one would expect from the name that has been given

them. There was a curiosity in the shape of a banana cantaloupe, and

there were all sorts of other melons, but the melon _par excellence_

was what is known as the Montreal cantaloupe. They are raised on the

banks of the St. Lawrence River, and simply refuse to grow in any

other locality. Gardeners in other places have done everything to

induce it to become naturalized, but all to no purpose. The particular

specimen that found its way to the Peaceful Valley weighed just

twenty-one pounds, and cost the purchaser $2.50. But it wasn't

extravagance to buy twenty-one pounds of such deliciousness, even if

it had cost twice that sum.

And what do you suppose these nature-worshippers did after partaking

of all the good things herein described and set forth? Well, they

went out and sat under the trees and began to talk of what Thoreau

said about huckleberries!

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