The next day at dawn.
Before the sun had risen, the entire town began to bustle.
The women lit fires and cooked, and after eating, everyone started preparing for the celebration.
Countless platters of dried fruit, nuts, and smoked meats were laid out early—these were the cold dishes.
At the same time, bonfires were lit in the alleys on both sides of the street, with grills set on top, roasting various wild hares, wild chickens, wild boars, and other game meats.
Barrels of fruit wine lined the streets, each containing one hundred and fifty pounds of wine, and Katie had prepared ten barrels.
Additionally, Katie had prepared ten large barrels of newly brewed sour apple cider—also known as wild apple wine.
Having just fermented for nearly a month, these sour apple ciders were more like beverages, suitable for women to drink.
The townsfolk and slaves had been busy all morning, and when the sun rose, the tables were filled with various delicacies.
