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By Ray Stannard Baker

ISBN-10: 0939650185

ISBN-13: 9780939650187

This booklet is a facsimile reprint and should include imperfections similar to marks, notations, marginalia and mistaken pages.

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When I smiled and nodded, John Starkweather straightened up and looked around. ” He held on and Harriet turned and retreated ingloriously. John Starkweather’s face was a study! ” I asked him genially. “Never,” he said. “There’s more of an art in it than you think,” I said, and as I worked I talked to him of the lore of axle-grease and showed him exactly how to put it on—neither too much nor too little, and so that it would distribute itself evenly when the wheel was replaced. “There’s a right way of doing everything,” I observed.

His manners improved, his back straightened up, he acquired a not unimpressive poise of the head. Such is the miraculous power of hot muffins and pie! ” “That’s the one,” I said. “Well, it was just turning into a field about two miles above here,” he replied. ” I asked. “Yes, and a little unpainted house,” said our friend. “That’s Parsons’,” put in Harriet, with a mellow laugh. “I wonder if he ever will paint that house. He builds bigger barns every year and doesn’t touch the house. Poor Mrs. Parsons——” And so we talked of barns and threshing machines in the way we farmers love to do and I lured our friend slowly into talking about himself.

So I came back to the hawthorn tree, where I sat down comfortably and stretched my legs. There is a poem in stretched legs—after hard digging—but I can’t write it, though I can feel 33 DAVID GRAYSON ADVENTURES IN CONTENTMENT it! I got my bag and took out a half loaf of Harriet’s bread. Breaking off big crude pieces, I ate it there in the shade. How rarely we taste the real taste of bread! We disguise it with butter, we toast it, we eat it with milk or fruit. We even soak it with gravy (here in the country where we aren’t at all polite—but very comfortable), so that we never get the downright delicious taste of the bread itself.

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Adventures in Contentment by Ray Stannard Baker

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