Antigua and the Antiguans. Volume 2

Page 132

110

POLITENESS.

Dame Nature denies, art bestows in the shape of a false set of curls, or a complete toupée. These ringlets are cleverlyfastened on by bands of different coloured cotton-velvet, and the back of the head is covered with wreaths of flowers and bunches of ribbons. Those whose natural hair is long enough, wear it in what they term " French curls ;" but they never fail to have a sufficient quantity of flowers intermixed with them. The gentlemen are particularly polite to the ladies, attending to their little wants with the greatest assiduity, and watching their every movement, to anticipate, if possible, their wishes. The ladies are also quite graceful in their manners, and forget not to practise those pretty little airs of affectation which some of their white sisters so ably perform. When the tuning of instruments is over, and the musicians, by stamping their feet and drawing up their persons to their full height, give notice that they are ready, and have full confidence in their own powers of drawing from wood and catgut " à concord of sweet sounds,'' the ball commences. A gentleman advances with smirk and bow—" Do, Miss, will you dance wid me ?" " I'se must be excuse, Mr. Charles Edward, 'cause I'se got to dance wid Mr. Albert." “ Oh, Miss, den me be too late." Another lady is therefore sought and won -—" Wid much pleasure, Mr. Charles Edward." At the end of the set, refreshments are handed about, and again the gentlemen vie with each other in shewing forth their gallantry— " Miss, will you hab a glass of drink?" "I'se feel much obliged to you, sir, if you please." The “ drink" is composed of ginger, water, molasses, and “ Christmas bush," drank in a fermented state. While the dancing is going on in one room, another apartment, (or, if the house contains not such a desideratum,) a neighbouring domicile is being prepared for the supper. Here, again, their taste is shewn in the arrangement of the flowers &c. with which the table is decorated, and in the disposal of the many viands which are prepared for the occasion. They generally employ a gentleman's servant to


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