multitudes of the quarter and the field, was immense; and this is seldom passed over.
Let us now glance at the stables and the carriage house, and we shall find the same evidences of pride and luxurious extravagance. Here are three splendid coaches, soft within and lustrous without. Here, too, are gigs, phætons, barouches, sulkeys and sleighs. Here are saddles and harnesses—beautifully wrought and silver mounted—kept with every care. In the stable you will find, kept only for pleasure, full thirty-five horses, of the most approved blood for speed and beauty. There are two men here constantly employed in taking care of these horses. One of these men must be always in the stable, to answer every call from the great house. Over the way from the stable, is a house built expressly for the hounds—a pack of twenty-five or thirty—whose fare would have made glad the heart of a dozen slaves. Horses and hounds are not the only consumers of the slave's toil. There was practiced, at the Lloyd's, a hospitality which would have astonished and charmed any health-seeking northern divine or merchant, who might have chanced to share it. Viewed from his own table, and not from the field, the colonel was a model of generous hospitality. His house was, literally, a hotel, for weeks during the summer months. At these times, especially, the air was freighted with the rich fumes of baking, boiling, roasting and broiling. The odors I shared with the winds; but the meats were under a more stringent monopoly—except that, occasionally, I got a cake from Mas' Daniel. In Mas' Daniel I had a friend at court, from whom I learned many things
