rich cream into the fragrant tea with a discreet liberality.
Reader! did you ever taste such a cup of tea as Miss Gibbs is this moment handing to Mr Pilgrim? Do you know the dulcet strength, the animating blandness of tea sufficiently blended with real farmhouse cream? No—most likely you are a miserable town-bred reader, who think of cream as a thinnish white fluid, delivered in infinitesimal pennyworths down area steps; or perhaps, from a presentiment of calves' brains, you refrain from any lacteal addition, and rasp your tongue with unmitigated bohea. You have a vague idea of a milch cow as probably a white-plaster animal standing in a butterman's window, and you know nothing of the sweet history of genuine cream, such as Miss Gibbs's: how it was this morning in the udders of the large sleek beasts, as they stood lowing a patient entreaty under the milking-shed; how it fell with a pleasant rhythm into Betty's pail, sending a delicious incense into the cool air; how it was carried into that temple of moist cleanliness, the dairy, where it quietly separated itself from the meaner elements of milk, and lay in mellowed whiteness, ready for the skimming-dish
