mh See MARKET DAY DIVERSIONS On market days, it was the custom for the men, after they had disposed of their merchandise, to head for the North American Hotel, the Savoy, the Revere, or one of the smaller hostelries where the farmers weré:accustdémed to "put up." Those whose choice was, for example, the North American, after feeding and grooming their horses, took :their places around the table in the big public dining~room where dinner was served family style. There were platters of roast beef, corned beef, roast pork; codfish, haddock, or halibut on Friday; dishes heaped with steaming potatoes, turnip, cabbage; plates of freshly baked bread; condiments of all kinds; fragrant, strong tea with heavy cream. Dessert usually ‘included plum pudding and two or three kinds of home-baked pies. Each diner was at liberty to help himself to seconds and thirds, if his capacity permitted. A similar variety of food was served at the Savoy, the Revere, and the other establishments that | catered to the market day trade. My family always put up at the North American where, if I recall correctly, the charge was fifty cents for adults and a quarter for youngsters. Dinner finished, most of the guests adjourned to the smoker -- a big room with woodcuts of sailing craft and racing Scenes decorating its walls. It was furnished with leather-covered easy chairs and sofes, with spittoons placed at strategic locations. In cold weather it was heated by a "base- burner" stove. Those who enjoyed a sociable after-dinner drink had earlier visited the vendor for a pint of their favorite refreshment; toasts were exchanged, and soon a lively general discussion of crops, prices, current events, and community news was in progress. Politics -- at all times a touchy subject -- was never brought up unless all those present were known to belong to the same party. Unfortunately, "Nae.man can tether Time nor Tide." All too soon, the