much wining and dining out, followed by cards
rendered more spicy when played for stakes. Taverns and oyster houses
furnished recreation for those less affluent. Fields and streams
furnished rare sport for fishermen; the successful fisherman or hunter
could always dispose of his excess catch at the market. Fish fries were
common entertainment.

[Illustration]

DOMESTIC ECONOMY AND A NEW MONEY CROP

As the population grew, the markets were abundantly supplied. Great
vessels packed with ice for sale in the town tied up at the wharves;
open spaces devoted to gardens and outbuildings gave way to dwelling
houses, and the town became more compact. Twelve or more servants were
necessary for the maintenance of large establishments, varying in number
according to the size of the family and the house. There was generally a
butler, who acted as major-domo, a cook and kitchenmaid, body servants
or valets for the head of the house and the young gentlemen, a ladies'
maid, chambermaid, nurse and nursemaids, a coachman, stable boy,
gardener, yard boy and laundress.

During the first twenty years of the city's development, an entire block
might contain not more than four homes. Each of these units functioned
as a miniature and self-supporting estate, surrounded by flower and
vegetable gardens and the usual outbuildings--necessaries, kitchen,
dairy, ice house, smokehouse, fowl house, servant quarters and stable.
The following advertisement appearing as late as 1828 illustrates the
traditional layout:

TO LET

An elegant two story Brick House, with kitchen, wash house, bath
house, stable and carriage houses, an elegant garden, and a well of
excellent water, a pump in the middle or centre of the square, a
cistern for wash water and every convenience, equalled by few and
exceeded by none of its size in Alexandria and suited only to a
genteel family.

It stands on Prince Street. It will be let for one or more years as
best suits the tenant and possession given at once.

Apply to ROBERT BROCKETT

In spring the gardens were prepared, the herring salted and packed. In
summer great quantities of preserves, jellies, and pickles were put up
for the long winter. At the first frost the smokehouses were filled with
hams and great sides of bacon. Game was plentiful, and during the season
venison, duck, partridge, wild turkey, and woodcock appeared in market
and graced the tables of the well-to-do. With