she
cou'd pray as well as they. He is making a great funerall, but I believe
not in much affection, for he was all night at a merry bout two days
before she died."

On the arrival of the young Squire Caryll at Lady Holt with his bride,
in 1739, Paul Kelly, the bailiff, informed Lady Mary that the villagers
conducted their lord and lady home "with the upermost satisfaction"--a
good phrase.

Mr. Gordon writes elsewhere in his book of a famous writer whom
Hampshire claims: "For at least forty years (1754-1792) Gilbert White
was an East Harting squire. The bulk of his property was at Woodhouse
and Nye woods, on the northern slope of East Harting, and bounded on the
west by the road to Harting station. The passenger from Harting to the
railway has on his right, immediately opposite the 'Severals' wood,
Gilbert White's Farm, extending nearly to the station. White had also
other Harting lands. These were upon the Downs, viz.:--a portion of the
Park of Uppark on the south side, and a portion of Kildevil Lane, on the
North Marden side of Harting Hill. Gilbert White was on his mother's
side a Ford, and these lands had been transmitted to him through his
great uncle, Oliver Whitby, nephew to Sir Edward Ford."

[Sidenote: THE OLD FIELD ROUTINE]

A glimpse of the old Sussex field routine, not greatly changed in the
remote districts to-day, was given to Mr. Gordon thirty years ago by an
aged labourer. This was the day:--"Out in morning at four o'clock.
Mouthful of bread and cheese and pint of ale. Then off to the harvest
field. Rippin and moen [reaping and mowing] till eight. Then morning
brakfast and small beer. Brakfast--a piece of fat pork as thick as your
hat [a broad-brimmed wideawake] is wide. Then work till ten o'clock:
then a mouthful of bread and cheese and a pint of strong beer
['farnooner,' _i.e._, forenooner; 'farnooner's-lunch,' we called it].
Work till twelve. Then at dinner in the farm-house; sometimes a leg of
mutton, sometimes a piece of ham and plum pudding. Then work till five,
then a _nunch_ and a quart of ale. Nunch was cheese, 'twas skimmed
cheese though. Then work till sunset, then home and have supper and a
pint of ale. I never knew a man drunk in the harvest field in my life.
Could drink six quarts, and believe that a man might drink two gallons
in a day. All of us were in the house [_i.e._, the usual hired servants,
and those specially engaged for the harvest]: the yearly servants used
to go with the m