723 



know no greater dainty to me than these 

 beans and fat bacon, or pease-pudding to 

 the offal of pig's flesh in the winter, or some 

 of the black bread and fat bacon. 



At five years old, I was moved to a place 

 where rye and oats were the natural pro- 

 duce of the land ; there I remained four 

 years, and became reconciled to sour rye 

 bread, and pudding made of oatmeal, which 

 I still relish. At the age of nine years, I 

 was sent to school, where I ate baker's 

 bread, and disliked it more than any of the 

 three, probably from early prejudice. At the 

 age of eighteen, I made a tour in Craven 

 and Lancashire : there oat-bread was in ge- 

 neral use, sour, and brittle as glass ; it- was 

 baked once in three months, dried in a sort 

 of cratch in the kitchen, and at the time of 

 eating was as hard as nut-shells. Though 

 so unpleasant to my taste, the inhabitants 

 liked it. In the west of Yorkshire, they 

 have bread made of oatmeal, called havre- 

 cake, sour and unpleasant to those who are 

 not accustomed to it, but very agreeable to 

 the natives of that part. 



