Chapters (40)
- Cover Page
- Title Page
- Dedication
- HISTORICAL NOTE
- Part One
- CHAPTER 1
- CHAPTER 2
- CHAPTER 3
- CHAPTER 4
- CHAPTER 5
- CHAPTER 6
- CHAPTER 7
- CHAPTER 8
- CHAPTER 9
- CHAPTER 10
- CHAPTER 11
- CHAPTER 12
- Part Two
- CHAPTER 13
- CHAPTER 14
- CHAPTER 15
- CHAPTER 16
- CHAPTER 17
- CHAPTER 18
- CHAPTER 19
- CHAPTER 20
- CHAPTER 21
- CHAPTER 22
- CHAPTER 23
- Part Three
- CHAPTER 24
- CHAPTER 25
- CHAPTER 26
- CHAPTER 27
- CHAPTER 28
- CHAPTER 29
- CHAPTER 30
- CHAPTER 31
- CHAPTER 32
- EPILOGUE
“Well,” said the frontiersman, assuming his place beside his companion, “I can learn you all about ’em in two shakes of a dead lamb’s tail.”
Then—placing an arm around the exposed white shoulder of the colorfully attired young woman—he embarked on a lively, if somewhat garbled, rendition of the entrancing fable, while the driver maneuvered the coach down Amity Street and in the direction of Mrs. Nicodemus’ grand masquerade ball.
CHAPTER 23
Arrived at our destination, our carriage took its place at the end of a long line of conveyances, each of which—as it drew up to the main portal—disgorged a party of gaily, if not garishly, costumed revellers, who immediately disappeared into the wide-flung doorway of the manse. At length, it was our turn to disembark. Climbing down from the barouche, we followed the stream of chattering, ebullient guests through many deviously winding corridors, until we found ourselves within a vast—sumptuously appointed—and dazzlingly lit—ballroom.
This magnificent hall had been fitted up with every kind of device which could possibly give éclat to a masquerade. Dozens of lavish floral arrangements complemented the opulent decor of the room, whose gilded walls, marble floors, and richly embroidered tapestries were thrown into brilliant relief by a series of sconces, each containing a blazing flambeau. Arranged along one wall was a massive table, laden with such an abundance of delectable foodstuffs that it constituted a veritable “groaning-board.” There were platters piled high with every species of flesh and fowl—ham, turkey, venison, veal, partridge, chicken, grouse, and wild duck—dishes heaped with oysters, shad, lobster, crab, and trout—bowls replete with cherries, plums, and every variety of luscious fruits—baskets overstuffed with biscuits, breads, and rolls—countless bottles of Claret, Madeira, and Champagne—an enormous ceramic vessel brimming with rum punch—and a plethora of pies, cakes, tarts, and other delicacies so appetizing—so savory—that the mere sight of this tantalizing cornucopia resulted in the immediate, uncontrolled excitation of my organs of salivation.