184 dugtoft 1749. 



claret at dinner, mixed with water $ and 

 fpruce beer is likewife much in ufe. The 

 ladies drink water, and fometimes wine. 

 After dinner the fruit and fweet-meats are 

 ferved up, which are of many different 

 kinds, viz, walnuts from France, or Ca- 

 nada y either ripe, or pickled j almonds, 

 raifins, hafelnuts, feveral kinds of berries, 

 which are ripe in the fummer feafon, fuch 

 as currants, cran-berries, which are pre~ 

 ferved in treacle ; many preferves in fugar 

 as ftraw-berries, rafp-berries, black-berries, 

 \and mofs-berries. Cheefe is likewife a 

 part of the defertj- and fo is milk, which 

 they eat laft of all with fugar. Friday and 

 Saturday they eat no flefh, according to 

 the Roman catholic rites ; but they well 

 know how to guard againft hunger. On thofe 

 days they boil all forts of kitchen-herbs, 

 and fruit ; fimes, eggs, and milk, prepar- 

 ed in various ways. They cut cucumbers 

 into flices, and eat them with cream, which 

 is a very good difh. Sometimes they put 

 whole cucumbers on the table, and every 

 body that likes them takes one, peels, and 

 flices it, and dips the flices into fait, eat- 

 iqg them like raddifhes. Melons abound 

 here, and are always eaten with fugar. 

 They never put any fugar into wine, or 

 brandy, ^nd upon the whole, they and the 



Engli/h 



