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around the property, and the other guests assemble ; and as the bell rings for nine o'clock,* 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 wellstocked 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,-]- 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 A bell is rung, a conch shell blown, or an old copper struck with a
piece of stick, to notify the hour when the negroes leave their work, for the purpose of getting their morning meal ; and this is the usual hour for partaking of that repast among all classes. f Fish stewed with vinegar, limes, mace, pepper, onions, &c, and eaten cold.