A short drive from the gate of St. John stood the old mansion of Belmont, the country-seat of the Bourgeois Philibert—a stately park, the remains of the primeval forest of oak, maple, and pine; trees of gigantic growth and ample shade surrounded the high-roofed, many-gabled house that stood on the heights of St. Foye overlooking the broad valley of the St. Charles. The bright river wound like a silver serpent through the flat meadows in the bottom of the valley, while the opposite slopes of alternate field and forest stretched away to the distant range of the Laurentian hills, whose pale blue summits mingled with the blue sky at midday or, wrapped in mist at morn and eve, were hardly distinguishable from the clouds behind them.

The gardens and lawns of Belmont were stirring with gay company to-day in honor of the fÊte of Pierre Philibert upon his return home from the campaign in Acadia. Troops of ladies in costumes and toilettes of the latest Parisian fashion gladdened the eye with pictures of grace and beauty which Paris itself could not have surpassed. Gentlemen in full dress, in an age when dress was an essential part of a gentleman's distinction, accompanied the ladies with the gallantry, vivacity, and politeness belonging to France, and to France alone.

Communication with the mother country was precarious and uncertain by reason of the war and the blockade of the Gulf by the English cruisers. Hence the good fortune and daring of the gallant Captain MartiniÈre in running his frigate, the Fleur-de-Lis, through the fleet of the enemy, enabling him among other things to replenish the wardrobes of the ladies of Quebec with latest Parisian fashions, made him immensely popular on this gala day. The kindness and affability of the ladies extended without diminution of graciousness to the little midshipmen even, whom the Captain conditioned to take with him wherever he and his officers were invited. Captain MartiniÈre was happy to see the lads enjoy a few cakes on shore after the hard biscuit they had so long nibbled on shipboard. As for himself, there was no end to the gracious smiles and thanks he received from the fair ladies at Belmont.

At the great door of the Manor House, welcoming his guests as they arrived, stood the Bourgeois Philibert, dressed as a gentleman of the period, in attire rich but not ostentatious. His suit of dark velvet harmonized well with his noble manner and bearing. But no one for a moment could overlook the man in contemplating his dress. The keen, discriminating eye of woman, overlooking neither dress nor man, found both worthy of warmest commendation, and many remarks passed between the ladies on that day that a handsomer man and more ripe and perfect gentleman than the Bourgeois Philibert had never been seen in New France.

His grizzled hair grew thickly all over his head, the sign of a tenacious constitution. It was powdered and tied behind with a broad ribbon, for he hated perukes. His strong, shapely figure was handsomely conspicuous as he stood, chapeau in hand, greeting his guests as they approached. His eyes beamed with pleasure and hospitality, and his usually grave, thoughtful lips were wreathed in smiles, the sweeter because not habitually seen upon them.

The Bourgeois had this in common with all complete and earnest characters, that the people believed in him because they saw that he believed in himself. His friends loved and trusted him to the uttermost, his enemies hated and feared him in equal measure; but no one, great or small, could ignore him and not feel his presence as a solid piece of manhood.

It is not intellect, nor activity, nor wealth, that obtains most power over men; but force of character, self-control, a quiet, compressed will and patient resolve; these qualities make one man the natural ruler over others by a title they never dispute.

The party of the HonnÊtes Gens, the “honest folks” as they were derisively called by their opponents, regarded the Bourgeois Philibert as their natural leader. His force of character made men willingly stand in his shadow. His clear intellect, never at fault, had extended his power and influence by means of his vast mercantile operations over half the continent. His position as the foremost merchant of New France brought him in the front of the people's battle with the Grand Company, and in opposition to the financial policy of the Intendant and the mercantile assumption of the Friponne.

But the personal hostility between the Intendant and the Bourgeois had its root and origin in France, before either of them crossed the ocean to the hither shore of the Atlantic. The Bourgeois had been made very sensible of a fact vitally affecting him, that the decrees of the Intendant, ostensibly for the regulation of trade in New France, had been sharply pointed against himself. “They draw blood!” Bigot had boasted to his familiars as he rubbed his hands together with intense satisfaction one day, when he learned that Philibert's large trading-post in Mackinaw had been closed in consequence of the Indians having been commanded by royal authority, exercised by the Intendant, to trade only at the comptoirs of the Grand Company. “They draw blood!” repeated he, “and will draw the life yet out of the Golden Dog.” It was plain the ancient grudge of the courtly parasite had not lost a tooth during all those years.

The Bourgeois was not a man to talk of his private griefs, or seek sympathy, or even ask counsel or help. He knew the world was engrossed with its own cares. The world cares not to look under the surface of things for sake of others, but only for its own sake, its own interests, its own pleasures.

To-day, however, cares, griefs, and resentments were cast aside, and the Bourgeois was all joy at the return of his only son, and proud of Pierre's achievements, and still more of the honors spontaneously paid him. He stood at the door, welcoming arrival after arrival, the happiest man of all the joyous company who honored Belmont that day.

A carriage with outriders brought the Count de la GalissoniÈre and his friend Herr Kalm and Dr. Gauthier, the last a rich old bachelor, handsome and generous, the physician and savant par excellence of Quebec. After a most cordial reception by the Bourgeois the Governor walked among the guests, who had crowded up to greet him with the respect due to the King's representative, as well as to show their personal regard; for the Count's popularity was unbounded in the Colony except among the partizans of the Grand Company.

Herr Kalm was presently enticed away by a bevy of young ladies, Hortense de Beauharnais leading them, to get the learned professor's opinion on some rare specimens of botany growing in the park. Nothing loath—for he was good-natured as he was clever, and a great enthusiast withal in the study of plants—he allowed the merry, talkative girls to lead him where they would. He delighted them in turn by his agreeable, instructive conversation, which was rendered still more piquant by the odd medley of French, Latin, and Swedish in which it was expressed.

An influx of fresh arrivals next poured into the park—the Chevalier de la Corne, with his pretty daughter, Agathe La Corne St. Luc; the Lady de Tilly and AmÉlie de Repentigny, with the brothers de Villiers. The brothers had overtaken the Chevalier La Corne upon the road, but the custom of the highway in New France forbade any one passing another without politely asking permission to do so.

“Yes, Coulon,” replied the Chevalier; “ride on!” He winked pleasantly at his daughter as he said this. “There is, I suppose, nothing left for an old fellow who dates from the sixteen hundreds but to take the side of the road and let you pass. I should have liked, however, to stir up the fire in my gallant little Norman ponies against your big New England horses. Where did you get them? Can they run?”

“We got them in the sack of Saratoga,” replied Coulon, “and they ran well that day, but we overtook them. Would Mademoiselle La Corne care if we try them now?”

Scarcely a girl in Quebec would have declined the excitement of a race on the highroad of St. Foye, and Agathe would fain have driven herself in the race, but being in full dress to-day, she thought of her wardrobe and the company. She checked the ardor of her father, and entered the park demurely, as one of the gravest of the guests.

“Happy youths! Noble lads, Agathe!” exclaimed the Chevalier, admiringly, as the brothers rode rapidly past them. “New France will be proud of them some day!”

The rest of the company now began to arrive in quick succession. The lawn was crowded with guests. “Ten thousand thanks for coming!” exclaimed Pierre Philibert, as he assisted AmÉlie de Repentigny and the Lady de Tilly to alight from their carriage.

“We could not choose but come to-day, Pierre,” replied AmÉlie, feeling without displeasure the momentary lingering of his hand as it touched hers. “Nothing short of an earthquake would have kept aunt at home,” added she, darting a merry glance of sympathy with her aunt's supposed feelings.

“And you, AmÉlie?” Pierre looked into those dark eyes which shyly turned aside from his gaze.

“I was an obedient niece, and accompanied her. It is so easy to persuade people to go where they wish to go!” She withdrew her hand gently, and took his arm as he conducted the ladies into the house. She felt a flush on her cheek, but it did not prevent her saying in her frank, kindly way,—“I was glad to come to-day, Pierre, to witness this gathering of the best and noblest in the land to honor your fÊte. Aunt de Tilly has always predicted greatness for you.”

“And you, AmÉlie, doubted, knowing me a shade better than your aunt?”

“No, I believed her; so true a prophet as aunt surely deserved one firm believer!”

Pierre felt the electric thrill run through him which a man feels at the moment he discovers a woman believes in him. “Your presence here to-day, AmÉlie! you cannot think how sweet it is,” said he.

Her hand trembled upon his arm. She thought nothing could be sweeter than such words from Pierre Philibert. With a charming indirectness, however, which did not escape him, she replied, “Le Gardeur is very proud of you to-day, Pierre.”

He laid his fingers upon her hand. It was a delicate little hand, but with the strength of an angel's it had moulded his destiny and led him to the honorable position he had attained. He was profoundly conscious at this moment of what he owed to this girl's silent influence. He contented himself, however, with saying, “I will so strive that one day AmÉlie de Repentigny shall not shame to say she too is proud of me.”

She did not reply for a moment. A tremor agitated her low, sweet voice. “I am proud of you now, Pierre,—more proud than words can tell to see you so honored, and proudest to think you deserve it all.”

It touched him almost to tears. “Thanks, AmÉlie; when you are proud of me I shall begin to feel pride of myself. Your opinion is the one thing in life I have most cared for,—your approbation is my best reward.”

Her eyes were eloquent with unspoken words, but she thought, “If that were all!” Pierre Philibert had long received the silent reward of her good opinion and approbation.

The Bourgeois at this moment came up to salute AmÉlie and the Lady de Tilly.

“The Bourgeois Philibert has the most perfect manner of any gentleman in New France,” was the remark of the Lady de Tilly to AmÉlie, as he left them again to receive other guests. “They say he can be rough and imperious sometimes to those he dislikes, but to his friends and strangers, and especially to ladies, no breath of spring can be more gentle and balmy.” AmÉlie assented with a mental reservation in the depths of her dark eyes, and in the dimple that flashed upon her cheek as she suppressed the utterance of a pleasant fancy in reply to her aunt.

Pierre conducted the ladies to the great drawing-room, which was already filled with company, who overwhelmed AmÉlie and her aunt with the vivacity of their greeting.

In a fine shady grove at a short distance from the house, a row of tables was set for the entertainment of several hundreds of the hardy dependents of the Bourgeois; for while feasting the rich the Bourgeois would not forget his poorer friends, and perhaps his most exquisite satisfaction was in the unrestrained enjoyment of his hospitality by the crowd of happy, hungry fellows and their families, who, under the direction of his chief factor, filled the tables from end to end, and made the park resound with songs and merriment—fellows of infinite gaiety, with appetites of Gargantuas and a capacity for good liquors that reminded one of the tubs of the DanaÏdes. The tables groaned beneath mountains of good things, and in the centre of each, like Mont Blanc rising from the lower Alps, stood a magnificent Easter pie, the confection of which was a masterpiece of the skill of MaÎtre Guillot Gobet, the head cook of the Bourgeois, who was rather put out, however, when Dame Rochelle decided to bestow all the Easter pies upon the hungry voyageurs, woodmen, and workmen, and banished them from the menu of the more patrician tables set for the guests of the mansion.

“Yet, after all,” exclaimed MaÎtre Guillot, as he thrust his head out of the kitchen door to listen to the song the gay fellows were singing with all their lungs in honor of his Easter pie; “after all, the fine gentlemen and ladies would not have paid my noble pies such honor as that! and what is more the pies would not have been eaten up to the last crumb!” MaÎtre Guillot's face beamed like a harvest moon, as he chimed in with the well-known ditty in praise of the great pie of Rouen:

MaÎtre Guillot would fain have been nearer, to share in the shouting and clapping of hands which followed the saying of grace by the good CurÉ of St. Foye, and to see how vigorously knives were handled, and how chins wagged in the delightful task of levelling down mountains of meat, while Gascon wine and Norman cider flowed from ever-replenished flagons.

The Bourgeois and his son, with many of his chief guests, honored for a time the merry feast out-of-doors, and were almost inundated by the flowing cups drunk to the health and happiness of the Bourgeois and of Pierre Philibert.

MaÎtre Guillot Gobet returned to his kitchen, where he stirred up his cooks and scullions on all sides, to make up for the loss of his Easter pies on the grand tables in the hall. He capered among them like a marionette, directing here, scolding there, laughing, joking, or with uplifted hands and stamping feet despairing of his underlings' cooking a dinner fit for the fÊte of Pierre Philibert.

MaÎtre Guilot was a little, fat, red-nosed fellow, with twinkling black eyes, and a mouth irascible as that of a cake-baker of Lerna. His heart was of the right paste, however, and full as a butter-boat of the sweet sauce of good nature, which he was ready to pour over the heads of all his fellows who quietly submitted to his dictation. But woe to man or maid servant who delayed or disputed his royal orders! An Indian typhoon instantly blew. At such a time even Dame Rochelle would gather her petticoats round her and hurry out of the storm, which always subsided quickly in proportion to the violence of its rage.

MaÎtre Guillot knew what he was about, however. He did not use, he said, to wipe his nose with a herring! and on that day he was going to cook a dinner fit for the Pope after Lent, or even for the Reverend Father De Berey himself, who was the truest gourmet and the best trencherman in New France.

MaÎtre Guillot honored his master, but in his secret soul he did not think his taste quite worthy of his cook! But he worshipped Father De Berey, and gloried in the infallible judgment and correct taste of cookery possessed by the jolly Recollet. The single approbation of Father De Berey was worth more than the praise of a world full of ordinary eating mortals, who smacked their lips and said things were good, but who knew no more than one of the Cent Suisses why things were good, or could appreciate the talents of an artiste of the cordon bleu.

MaÎtre Guillot's Easter pie had been a splendid success. “It was worthy,” he said, “to be placed as a crown on top of the new Cathedral of St. Marie, and receive the consecration of the Bishop.”

Lest the composition of it should be forgotten, MaÎtre Guillot had, with the solemnity of a deacon intoning the Litany, ravished the ear of Jules Painchaud, his future son-in-law, as he taught him the secrets of its confection.

With his white cap set rakishly on one side of his head and arms akimbo, MaÎtre Guillot gave Jules the famous recipe:

“Inside of circular walls of pastry an inch thick, and so rich as easily to be pulled down, and roomy enough within for the Court of King Pepin, lay first a thick stratum of mince-meat of two savory hams of Westphalia, and if you cannot get them, of two hams of our habitans.”

“Of our habitans!” ejaculated Jules, with an air of consternation.

“Precisely! don't interrupt me!” MaÎtre Guillot grew red about the gills in an instant. Jules was silenced. “I have said it!” cried he; “two hams of our habitans! what have you to say against it—stock fish, eh?”

“Oh, nothing, sir,” replied Jules, with humility, “only I thought—” Poor Jules would have consented to eat his thought rather than fall out with the father of his Susette.

“You thought!” MaÎtre Guillot's face was a study for Hogarth, who alone could have painted the alto tone of voice as it proceeded from his round O of a mouth. “Susette shall remain upon my hands an old maid for the term of her natural life if you dispute the confection of Easter pie!”

“Now listen, Jules,” continued he, at once mollified by the contrite, submissive air of his future son-in-law: “Upon the foundation of the mince-meat of two hams of Westphalia,—or, if you cannot get them, of two hams of our habitans,—place scientifically the nicely-cut pieces of a fat turkey, leaving his head to stick out of the upper crust, in evidence that Master Dindon lies buried there! Add two fat capons, two plump partridges, two pigeons, and the back and thighs of a brace of juicy hares. Fill up the whole with beaten eggs, and the rich contents will resemble, as a poet might say, 'fossils of the rock in golden yolks embedded and enjellied!' Season as you would a saint. Cover with a slab of pastry. Bake it as you would cook an angel, and not singe a feather. Then let it cool, and eat it! And then, Jules, as the Reverend Father de Berey always says after grace over an Easter pie, 'Dominus vobiscum!'”