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“I can’t remember what flavorin’ Ma puts in,” she said, when she had got her bread well soaked for the stuffing. “Sage and onions and apple-sauce go with goose, but I can’t feel sure of anything but pepper and salt for a turkey.”

“Ma puts in some kind of mint, I know, but I forget whether it is spearmint, peppermint, or penny-royal,” answered Prue, in a tone of doubt, but trying to show her knowledge of “yarbs,” or, at least, of their names.

“Seems to me it’s sweet marjoram or summer savory. I guess we’ll put both in, and then we are sure to be right. The best is up garret; you run and get some, while I mash the bread,” commanded Tilly, diving into the mess.

Away trotted Prue, but in her haste she got catnip and wormwood, for the garret was darkish, and Prue’s little nose was so full of the smell of the onions she had been peeling, that everything smelt of them. Eager to be of use, she pounded up the herbs and scattered the mixture with a liberal hand into the bowl.

“It doesn’t smell just right, but I suppose it will when it is cooked,” said Tilly, as she filled the empty stomach, that seemed aching for food, and sewed it up with the blue yarn, which happened to be handy. She forgot to tie down his legs and wings, but she set him by till his hour came, well satisfied with her work.

“Shall we roast the little pig, too? I think he’d look nice with a necklace of sausages, as Ma fixed one last Christmas,” asked Prue, elated with their success.

“I couldn’t do it. I loved that little pig, and cried when he was killed. I should feel as if I was roasting the baby,” answered Tilly, glancing toward the buttery where piggy hung, looking so pink and pretty it certainly did seem cruel to eat him.

It took a long time to get all the vegetables ready, for, as the cellar was full, the girls thought they would have every sort. Eph helped, and by noon all was ready for cooking, and the cranberry-sauce, a good deal scorched, was cooling in the lean-to.

Luncheon was a lively meal, and doughnuts and cheese vanished in such quantities that Tilly feared no one would have an appetite for her sumptuous dinner. The boys assured her they would be starving by five o’clock, and Sol mourned bitterly over the little pig that was not to be served up.

“Now you all go and coast, while Prue and I set the table and get out the best chiny,” said Tilly, bent on having her dinner look well, no matter what its other failings might be.

Out came the rough sleds, on went the round hoods, old hats, red cloaks, and moccasins, and away trudged the four younger Bassetts, to disport themselves in the snow, and try the ice down by the old mill, where the great wheel turned and splashed so merrily in the summer-time.

Eph took his fiddle and scraped away to his heart’s content in the parlor, while the girls, after a short rest, set the table and made all ready to dish up the dinner when that exciting moment came. It was not at all the sort of table we see now, but would look very plain and countrified to us, with its green-handled knives and two-pronged steel forks; its red-and-white china, and pewter platters, scoured till they shone, with mugs and spoons to match, and a brown jug for the cider. The cloth was coarse, but white as snow, and the little maids had seen the blue-eyed flax grow, out of which their mother wove the linen they had watched and watered while it bleached in the green meadow. They had no napkins and little silver; but the best tankard and Ma’s few wedding spoons were set forth in state. Nuts and apples at the corners gave an air, and the place of honor was left in the middle for the oranges yet to come.