THREE] GROWING THE HOUSE 
cereals; and the meat should be garnished with 
herbs. A dining-room provided with apples, pears, 
grapes, berries, and with home-grown butternuts 
and walnuts is the ideal. ‘Then right-cooking be- 
comes a science, to supplement and not to thwart 
nature. A true pumpkin pie is the summing up of 
generations of brainwork; or was it an inspiration 
of some Connecticut maiden? Ido not know, only 
I know I shall never be ashamed to eat a very large 
piece of pumpkin pie —“such as my mother made.” 
A boiled potato, “dried off,’’ cracked open, floury 
and sweet, with a touch of golden butter, is better 
than the nightingales’ tongues of Heliogabalus. 
With all, in due season, there should be a pitcher of 
home-brewed cider, made ot clean Spitzenburgs 
and Pound Sweets, half and half. In a true 
dining-room you test, comparatively and scientifi- 
cally, the quality of your new beans and corn and 
cauliflowers, and you study the comparative merits 
of your new sweet peas and nasturtiums. It is 
here that you learn what to grow, and what to 
make an object of culture, as well as of cultiva- 
tion. 
The primitive Saxon house was an All (or Hall). 
The first differentiation of this original Hall was 
[45] 
