by an abundance of game. The flesh of cattle pickled, smoked, or dry-salted, is laid by for winter store; and after making cheese, the sour whey is converted into a liquor called syre, which, mixed with water, constitutes the ordinary beverage of the Norwegians; but for festive occasions they brew strong beer, and with it intoxicate themselves, as also with brandy, when procurable. The maritime Laplanders feed on fish of every description, even to that of sea-dog, fish-livers, and train-oil, and of these obtaining but a scanty provision; they are even aspiring to the rank of the interior inhabitants, whose nutriment is of a more delicate description, being the flesh of all kinds of wild animals, herbaceous and carnivorous, and birds of prey; but bear's flesh is their greatest dainty. Rein-deer flesh is commonly boiled in a large iron kettle, and when done, torn to pieces by the fingers of the major domo, and by him portioned out to his family and friends; the broth remaining in the kettle is boiled into soup with rye or oat-meal, and sometimes seasoned with salt. Rein-deer blood is also a viand with these people, and being boiled, either by itself or mixed with wild berries, in the stomach of the animal from whence it was taken, forms a kind of black-pudding. The beverage of the Laplanders is milk and water, broths, and fish-soups; brandy, of which they are extremely fond, is a great rarity, and a glass of it will warm their hearts towards the weary sojourner, who, but for the precious gift, might ask hospitality at their huts in vain. The diet of the Samoides, resembles that of the Laplanders, save that they devour raw the flesh of fish and reindeer. For this people, all animals taken in the chase, and even those found dead, afford food, with the exception of dogs, cats, ermines, and squirrels. They have no regular time for meals, but the members of a family help themselves when they please from the boiler which always hangs over the fire. It is scarcely possible to name the variety of diet to be found among the Russian tribes; but even in cities, and at the tables of the opulent and civilized, late accounts mention the appearance of several strange and disgusting dishes, compounded of pastry, grain, pulse, vinegar, honey, fish, flesh, fruits, &c., not at all creditable to Russian gastronomic science. The diet of the Polish peasantry is meagre in the extreme; they seldom taste animal food, and both sexes swallow a prodigious quantity of schnaps, an ardent spirit resembling whiskey. The Dutch of all ranks are fond of butter, and seldom is a journey taken without a butter-box in the pocket. The boors feed on roots, pulse, herbs, sour milk, and water-souchie, a kind of fish-broth. In England, the edible produce of the world appears at the tables of the nobility, gentry, and opulent commercial classes; and upon comparison with that of other nations, it will be seen that the diet of English artisans, peasantry, and even paupers, is far superior in variety and nourishment; bread, (white and brown) vegetables, meat, broth, soup, fish, fruit, roots, herbs, cheese, milk, butter, and, not rarely, sugar and tea, with fermented liquors and ardent spirits, are all, or most of them, procured as articles of daily subsistence by the English inferior classes. In Scotland, the higher ranks live abstemiously, save on festive occasions; but animal food and wheaten bread is seldom tasted by the lower orders, who chiefly subsist on rye, barley, and oatmeal, prepared in bread, thin cakes, and porridge; this last termed stirabout, is simply oatmeal mixed with water and boiled (being stirred about with a wooden skether or spoon when on the fire) to the consistency of flour-paste, not very stiff; this, eaten with milk, forms the chief diet of the Scottish artisans and peasantry, and, indeed, many of superior stations prefer it for breakfast to bread of the finest flour which can be procured. Both high and low are partial to the following national dishes. The haggis, a kind of pudding, made of the offals or interior of a sheep, and boiled in the integument of its stomach; this dish, both in odour and flavour, is usually excessively offensive to the stranger; the singed sheep's head, water-souchie, Scotch soup, (an olla podrida of meats and vegetables,) chicken-broth and sowens. Laver, a sauce made from a peculiar kind of sea-weed, and caviar, introduced from Russia, appear at the tables of the opulent, and by many are much esteemed. The diet of the higher ranks of Irish varies but little from that of the same classes in England and Scotland. Amongst national dishes appear the staggering bob, a calf only two days old, delicately dressed; hodge-podge, a soup answering to that of Scotland; colcannon, a mixture of potatoes and greens, seasoned with onions, salt, and pepper, finely braided together after boiling; and a sea-weed sauce, either laver or some other, the name of which we do not happen to remember. Potatoes, fish, (fresh and salted) eggs, milk, and butter-milk, form the principal support of the inferior class, of Irish; and whiskey the national ardent spirit of Ireland and Scotland, is but too often, as is gin in England, the sole support of a host of besotted beings, who drop into untimely graves, from the habit of intoxication.
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