At length the master of the domain, in his snow-white dress, and broad-brimmed hat, returns from his morning ride around the property, and the other guests assemble; and as the bell rings for nine o’clock,[[49]] a black boy, with napkin on his arm, announces “breck-fus (breakfast) ready, ma’am,” and a general movement takes place. The lady of the house, in her simple morning dress, presides at the head of her well-stocked table with a quiet gracefulness of manners, and amid a little racy talk and pleasant jest the meal proceeds. Tea and coffee, the light roll-like bread, roasted yams or potatoes, cutlets, ham, tongue, eggs, caveached fish,[[50]] and potted meats, are among the lists of excellences found at a West Indian breakfast, while fresh butter, (which is reckoned a rarity, and is very troublesome to procure, being churned in a bottle, by continually shaking it, and which is served up without the addition of any salt,) and tempting fruits, fresh gathered from the tree, with the purple bloom upon them, form the lighter delicacies of the repast.
The meal over, and finger-glasses handed round, the company quit the table, and assemble in the drawing-room in order to pass the morning. The gentlemen leave, on various cares intent—some ride to town, to pursue their customary avocations, while the master inspects the labours of his people, settles some magistracy business, or visits some other estates under his management. The ladies in the meantime settle themselves to various little womanly employments. There is the piano, the paint-box, and the embroidery-frame; a selection of periodicals, new works, (most of the genteel people are subscribers to the “Library Society,”) or a porte-feuille of prints to look over; lively conversations of “home and home scenes,” (all West Indians call England home,) promenades in the galleries or verandahs, or romps with the children to while away the hours.
About two o’clock the lunch-table is spread, when some of the gentlemen find time to be present, and more good things are partaken of. Pepper punch is brewed for “the lords of the creation;” Hock and Seltzer water introduced, and the delicious lemonade, made from the limes that moment gathered; and sparkling water from the peculiar porous jars, which keep it as cool as if drawn from the bottom of some gelid grot.
The flies are very troublesome in Antigua, particularly at those moments when meals are going forward, flying into the plates and dishes, and almost upon the very portions of food you are conveying to your mouth; indeed, in one instance, I observed one of these intruding little insects actually fly into a gentleman’s mouth upon his opening it to utter some witty saying. To guard against these disagreeable associates in your repast, it is customary to have a black boy stand behind your chair, with a large green bough in his hand, with which he brushes backwards and forwards, in order to drive the intruders away. If the bough made use of be gathered from any aromatic shrub, it is particularly agreeable, as it throws a pleasing fragrance around, at the same time it raises a gentle breeze.
After lunch, your former amusements are resumed, until the sun loses a little of its intensity, when bonnets and shawls are called into requisition, and you stroll to the “boiling-house” to see the preparation of sugar-boiling going on, and taste the “sling,” (the name given to the sugar when in its liquid state,) canter over the short turf on the back of some “Bucephalus,” or wander through scenes of sylvan beauty, until the time arrives when it is necessary to repair to the house to dress for dinner.
Seven o’clock is the usual time appointed for “this momentous meal,” a time better fitted for this warm climate than an earlier hour. The dinner generally consists of fish and soup, with the accompanying Champagne, followed by flesh and fowl, and concluded by pastry, game, (when in season,) butter, cheese, and shell-fish. Madeira and Sauterne are the wines generally used at dinner; and port, claret, cherry-brandy, and other liqueurs, with luscious Malmsey, are introduced with the dessert, which of course embraces the choicest of the West Indian fruits. Most of the higher families possess a good stock of silver and glass, and the table linen would please the most fastidious.
The gentlemen do not sit long at their wine, but join the ladies in the drawing-room, where tea and coffee soon make their appearance, and the evening is spent in music and conversation until the ornamental clock points to a late hour, when, family prayers over, you retire to your chamber, and under cover of a single sheet, repose in quietness, unless disturbed by an officious mosquito, which, sans ceremonie, has entered by a peep-hole in the “net” which surrounds the bed.
The houses of the coloured gentry are neatly and tastefully furnished. The hall contains its complement of dining-tables, side-boards, with their glittering burdens, butler’s trays and stands, chairs, and sofas; wall-shades, hand-shades, suspension-lamps, and china tables—sometimes a book-case and writing-table, and a few prints in gilt frames. The drawing-room has its couches, lounging-chairs, and ottomans; its pianofortes, chiffoniers, and “what-nots;” loo and sofa tables; and all its little fancy embellishments of ornamental china, albums, and or-molu clocks. The floors are generally covered with oil-cloths of various patterns, which are found to answer better in this warm climate than carpeting; but the days when mahogany floors were rubbed with orange juice are long since passed, if they ever existed. I have never seen floors of more costly materials than “pitch pine,” which certainly takes a good polish if rubbed, but which in that case are very disagreeable to walk over.
The marriages of the coloured people are more private than they used to be formerly—that is, among the genteel classes; the common people still drive about in borrowed gigs and phaetons, after the fashion already spoken of in the negro chapters. Some years ago, it was customary to marry by special licence, the ceremony being performed in the evening at their own dwellings. This practice has become extinct, and they are now married in their parish church. The favourite wedding-dress is blonde and white satin.
A great reformation has also taken place in their funerals. In former days, a wake used to be held by all classes on the night the demise took place; and on the following day, (the