A lively little brunette was Madame Bonaventure, still young, or, at all events, very far from being old; with extremely fine teeth, which she was fond of displaying, and a remarkably neat ancle, which she felt no inclination to hide beneath the sweep of her round circling farthingale.

Her figure was quite that of a miniature Venus; and as, like most of her country-women, she understood the art of dress to admiration, she set off her person to the best advantage; always attiring herself in a style, and in colours, that suited her, and never indulging in an unwarrantable extravagance of ruff, or absurd and unbecoming length of peaked boddice.

As to the stuffs she wore, they were certainly above her station, for no Court dame could boast of richer silks than those in which the pretty Dameris appeared on fete days; and this was accounted for by reason that the good skipper seldom returned from a trip to France without bringing his wife a piece of silk, brocade, or velvet from Lyons; or some little matter from Paris, such as a ruff, cuff, partlet, bandlet, or fillet.

Thus the last French mode might be seen at the Three Crowns, displayed by the hostess, as well as the last French _entremet_ at its table; since, among other important accessories to the well-doing of the house, Madame Bonaventure kept a _chef de cuisine_--one of her compatriots--of such superlative skill, that in later times he must infallibly have been distinguished as a _cordon bleu_.
But not having yet completed our description of the charming Bordelaise we must add that she possessed a rich southern complexion, fine sparkling black eyes, shaded by long dark eye-lashes, and over-arched by jetty brows, and that her raven hair was combed back and gathered in a large roll over her smooth forehead, which had the five points of beauty complete.

Over this she wore a prettily-conceived coif, with a frontlet.
A well-starched, well-plaited ruff encompossed her throat.