236 Account of the Climate, SfC. of the North of France. 



most damp countries on the continent of Europe. The use 

 of spirits mixed with water, in the form -of grog or punch, is 

 all but unknown, such a mixture being considered highly per- 

 nicious to the stomach, and it would be well, perhaps, if all 

 their opinions were equally well-founded. Tea, with or 

 without milk, but always without sugar, a weak beer, and 

 " bouillie,"" are the common drinks. As formerly mentioned, 

 the water cannot be used in its crude state with impunity. 

 The bouillie is made from a decoction of bran, to which old 

 leaven has been added ; fermentation ensues, and the product 

 is a refreshing subacid liquor, which removes thirst very well. 



Milk, butter, cheese, and bread, constitute the principal 

 nourishment of the country people. Even the common 

 people never eat bread without butter, (excepting in Lent) 

 and he who is reduced to do so, is considered at the depth of 

 misery. Hence the proverbial expression, " Manger le pain 

 sec." 



There is a mess called sour-milk much used by the country 

 people, and which is made as follows : A considerable quan- 

 tity of milk is put into a deep wooden vessel, and a certain 

 quantity of salt is added to it. Tt is then left until the whey 

 separate from the curd, when the former is poured off and 

 given to the pigs, and the latter is stirred round, and more 

 milk added to it. This operation is repeated until the de- 

 sired quantity of curd is obtained, and which is found to have 

 acquired a very acid taste. In this state it is kept for winter 

 use, and is used in mixing a quantity of it with water and 

 flour, which is boiled, and then bread is added to it. This 

 mess is used for breakfast and supper, which always conclude 

 with bread and butter. 



There is another mess of curd often used in the summer 

 months, and much relished for supper. For making it, two 

 vessels are provided, the one of which goes within the other, 

 the innermost being perforated with numerous holes for the 

 escape of the whey. The milk is coagulated by means of 

 runnet made by infusing a small piece of the dried stomach 

 of a young hare in white wine. To the curd, well freed of 

 the whey, is added salt and pepper, but many consider escha- 

 lots an indispensable ingredient. 



