n, who was much like a child herself. Then, too, she was
as well aware as I was that grandmamma's pain would grow worse and worse
every hour until it was relieved.

It was surprising how quickly aunty moved when she chose. She had a fire
made and the kettle on to boil in five minutes; and, almost before I
knew it, she had set cold chicken, and nice bread and butter and a great
goblet of creamy milk on the table for me.

"There, honey," she said, "don't mind dis hateful ole woman. Eat your
luncheon, while I go up and help ole miss to bed."

A hot-water bag for her feet, warm bandages laid on her head, some
soothing medicine which she always took, and Hetty and I at last left
grandmamma more comfortable than we found her. It was funny, as I
thought of it afterward. In one of her worst paroxysms the dear lady
gasped, a word at a time:

"Aunt--Hetty,--Miss--Milly--has--asked--friends--to--tea--to-morrow.
Put--some--ham--and--tongue--on--to--boil--directly!"

Aunt Hetty looked as if she thought grandmamma must be raving. I nodded
that it was all right, and up went the two black hands in expostulation
and amazement.

But a while later a savory smell of boiling ham came appetizingly wafted
up the stairs. I drew a free breath. I knew the girls would at least
have something to eat, and my hospitality would not be shamed.

So toward evening I made grandmamma a cup of tea. It is not every one
who knows how to make tea. The water must boil and bubble up. It isn't
fully boiling when the steam begins to rise from the spout, but if you
will wait five minutes after that it will be just right for use. Pour a
very little into the teapot, rinse it, and pour the water out, and then
put in your tea. No rule is better than the old one of a teaspoonful for
every cup, and an extra one for the pot. Let this stand five minutes
where it will not boil, and it will be done. Good tea must be steeped
not boiled. Mother's way is to make hers on the table. I have been
drilled over and over in tea making, and am skillful.

I made some dainty slices of toast in this way: I cut off the crust and
put it aside for a pudding, and as the oven was hot, I placed the bread
in a pan, and let it lean against the edge in a slanting position. When
it was a pale golden brown I took it out, and carried it to grandmamma.
The object of toasting bread is to get the moisture out of it. This is
more evenly done in the oven than over the fire. Toast should not be
b