348 MANNERS, CUSTOMS, AND [PART II. 



sucking pigs (of which we had then one on the 

 table), besides lambs, and besides the produce of 

 seventy hen fowls, not to mention good parcels 

 of geese, ducks and turkeys, but, riot to forget a 

 garden of three quarters of an acre and the but 

 ter of ten cows, not one ounce of which is ever 

 sold! What do you think of that? Why, you 

 will say, this must be some great overgrown 

 farmer, that has swallowed up half the country ; 

 or some nabob sort of merchant. Not at all. 

 He has only one hundred and Jifty four acres of 

 land, (all he consumes is of the produce of this 

 land), and he lives in the same house that his 

 English-born grandfather lived in. 



350. When the hogs are killed, the house is 

 full of work. The sides are salted down as 

 pork. The hams are smoked. The lean meats 

 are made into sausages, of which, in this 

 family, they make about two hundred tveight. 

 These latter, with broiled fish, eggs, dried 

 beef, dried mutton, slices of ham, tongue, 

 bread, butter, cheese, short cakes, buckwheat 

 cakes, sweet meats of various sorts, and many 

 other things, make up the breakfast fare of 

 the year, and, a dish of beef steakes is frequently 

 added. 



351. When one sees this sort of living, with 

 the houses full of good beds, ready for the 

 guests as well as the family to sleep in, we can- 



