lar to white clover. The small, round heads are cream color,
tinged with pink; it is very fragrant and sweet and grows along the
roadside and, like the common white clover, is a favorite with bees.
The yellow hop clover we also find along the roadside. As the heads of
clover mature, they turn yellowish brown and resemble dried hops;
sometimes yellow, brown and tan blossoms are seen on one branch. The
cultivation of red clover was introduced here a century ago, and when
in bloom the fields attracted great attention. Being the first ever
grown in this part of Bucks County, people came for miles to look at
it, the fence around the fields some days being lined with spectators,
I have been told by my grandfather. I remember when a child nothing
appeared to me more beautiful than my father's fields of flax; a mass
of bright blue flowers. I also remember the fields of broom-corn. Just
think! We made our own brooms, wove linen from the flax raised on our
farm and made our own tallow candles. Mary, from what a thrifty and
hard-working lot of ancestors you are descended! You inherit from your
mother your love of work and from your father your love of books. Your
father's uncle was a noted Shakespearean scholar."

Many old-time industries are passing away. Yet Sarah Landis, was a
housewife of the old school and still cooked apple butter, or "Lodt
Varrik," as the Germans call it; made sauerkraut and hard soap, and
naked old-fashioned "German" rye bread on the hearth, which owed its
excellence not only to the fact of its being hearth baked but to the
rye flour being ground in an old mill in a near-by town, prepared by
the old process of grinding between mill-stones instead of the more
modern roller process. This picture of the old mill, taken by Fritz
Schmidt, shows it is not artistic, but, like most articles of German
manufacture, the mill was built more for its usefulness than to please
the eye.

[Illustration: THE OLD MILL]

"Aunt Sarah, what is pumpernickel?" inquired Mary, "is it like rye
bread?"

"No, my dear, not exactly, it is a dark-colored bread, used in some
parts of Germany. Professor Schmidt tells me the bread is usually
composed of a mixture of barley flour and rye flour. Some I have eaten
looks very much like our own brown bread. Pumpernickel is considered a
very wholesome bread by the Germans--and I presume one might learn to
relish it, but I should prefer good, sweet, home-made rye bread. I
was told by an old g