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Rh any problem if we stick to it with patience and wisdom and earnest effort.

As I look back now over that part of our struggle, I am glad that we had it. I am glad that we endured all those discomforts and inconveniences. I am glad that our students had to dig out the place for their kitchen and dining room. I am glad that our first boarding-place was in that dismal, ill-lighted, and damp basement. Had we started in a fine, attractive, convenient room, I fear we would have, "lost our heads" and become "stuck up." It means a great deal, I think, to start off on a foundation which one has made for one's self.

When our old students return to Tuskegee now, as they often do, and go into our large, beautiful, well-ventilated, and well-lighted dining room, and see tempting, well-cooked food—largely grown by the students themselves—and see tables, neat tablecloths and napkins, and vases of flowers upon the tables, and hear singing birds, and note that each meal is served exactly upon the minute, with no disorder, and with almost no complaint coming from the hundreds that now fill our dining room, they, too, often say to me that they are glad that we started as we did, and built ourselves up year by year, by a slow and natural process of growth.