“I fear, madam,” said the officer, “we differ in opinion. A friend to his country will be the friend of the king, our master.”
“Slaves only acknowledge a master in this country,” replied the lady.
A deep flush crossed the florid cheeks of Tarleton, for he was the speaker; and turning to one of his aids, he ordered him to pitch the tents and form the encampment in the orchard and field on their right. To the other aid his orders were to detach a quarter guard and station piquets on each road. Then bowing very low, he added: “Madam, the service of his Majesty requires the temporary occupation of your property; and if it would not be too great an inconvenience, I will take up my quarters in your house.”
The tone admitted no controversy. Mrs. Slocumb answered: “My family consists of only myself, my sister and child, and a few negroes. We are your prisoners.”
While the men were busied, different officers came up at intervals, making their reports and receiving orders. Among others, a tory captain, whom Mrs. Slocumb immediately recognised—for before joining the royal army, he had lived fifteen or twenty miles below—received orders in her hearing to take his troop and scour the country for two or three miles round.
In an hour everything was quiet, and the plantation presented the romantic spectacle of a regular encampment of some ten or eleven hundred of the choicest cavalry of the British monarch.
Mrs. Slocumb now addressed herself to the duty of preparing for her uninvited guests. The dinner set before the king’s officers was, in her own words to her friend, “as good a dinner as you have now before you, and of much the same materials.” A description of what then constituted a good dinner in that region may not be inappropriate. “The first dish was, of course, the boiled ham, flanked with the plate of greens. Opposite was the turkey, supported by the laughing baked sweet potatoes; a plate of boiled beef, another of sausages, and a third with a pair of baked fowls, formed a line across the centre of the table; half a dozen dishes of different pickles, stewed fruit, and other condiments, filled up the interstices of the board.” The dessert, too, was abundant and
