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.