Memoir continues: sausage making at Rock Spring; school governesses; Andrew Larsen at Rock Spring

supervising the making of the sausage. Two colored women cut up the meat and Sallie [Seville?] ground it. Two women cut up the fat for lard. That was done in the kitchen. When the sausages were made, and rendered and the “hog head cheese” was done. Baskets were packed with sausage — molds of hog’s head cheese — spare ribs etc. — and sent by express to relatives and friends in Charleston. There were six or eight baskets to get off.

Dad kept his relatives and friends in Charleston supplied with all kinds of produce. Barrels of sweet potatoes — 100 lb. bag of rice. And he never went to town without — taking a basket filled with game — or fish —

When the time for school came we had a governess. Miss Eulalie Barnwell — afterwards the 2nd Mrs. Theodore Ravenel — was the 1st. Then Miss Lucille Johnson — who we loved. I would sit in a big chair with her in the evening — before a huge fire and she would tell the most wonderful stories from pictures made by the glowing coals. The third — and last — governess was Miss van deSaussure. She was very young and gentle — and we did not mind her very well —

Mr. Andrew Larsen was living at Rock Spring then planting for Uncle Theodore — under Dad’s supervision