house was literally a hotel for weeks, during the summer months. At these times, especially, the air was freighted with the rich fumes of baking, boiling, roasting, and broiling. It was something to me that I could share these odors with the winds, even if the meats themselves were under a more stringent monopoly. In master Daniel I had a friend at court, who would sometimes give me a cake, and who kept me well informed as to their guests and their entertainments. Viewed from Col. Lloyd's table, who could have said that his slaves were not well clad and well cared for? Who would have said they did not glory in being the slaves of such a master? Who but a fanatic could have seen any cause for sympathy for either master or slave? Alas, this immense wealth, this gilded splendor, this profusion of luxury, this exemption from toil, this life of ease, this sea of plenty were not the pearly gates they seemed to a world of happiness and sweet content to be. The poor slave, on his hard pine plank, scantily covered with his thin blanket, slept more soundly than the feverish voluptuary who reclined upon his downy pillow. Food to the indolent is poison, not sustenance. Lurking beneath the rich and tempting viands were invisible spirits of evil, which filled the self-deluded gormandizer with aches and pains, passions uncontrollable, fierce tempers, dyspepsia, rheumatism, lumbago, and gout, and of these the Lloyds had a full share.
I had many opportunities of witnessing the restless discontent and capricious irritation of the Lloyds. My fondness for horses attracted me to the stable much of the time. The two men in charge of this establishment were old and young Barney—father and son. Old Barney was a fine-looking, portly old man of a brownish complexion, and a respectful and dignified bearing. He was much devoted to his profession, and held his office as an honorable one. He was a farrier as well as an ostler, and
