AGRICULTURE ON THE RHINE. 



221 



Meals furnished by the Traiteur. 



Sunday . 



Monday . 

 Tuesday . 

 Wednesday 

 Thursday . 



Friday . . 

 Saturday . 



Mornin;^. 



Alternately 

 dry bread, 

 and bread 

 and milk, 

 or boiled 

 potatoes, 

 each day. 



Noon. 



Meal porridge, 

 pork and po- 

 tatoes, and 

 sour cabbage. 



Rumford soup, 

 and hasty 

 pudding. 



Soup, meat, po- 

 tatoes or peas, 

 lentils, &c. 



Hasty pudding 

 and meal por- 

 ridge. 



Barley broth, 

 meat, and po- 

 tatoes. 



Rumford soup 

 and meal por- 

 ridge. 



Broth, with 

 bread and 

 meat. 



Evening. 



Bread or sour 

 milk or po- 

 tatoes. 



Sour milk with 

 bread. 



Potato por- 

 ridge and sour 

 milk. 



Meal porridge, 

 and sour milk. 



Sour milk, and 

 meat bi'owned 

 with fat and 

 boiling water. 



Bread and milk 

 or sour milk. 



Meat porridge 

 or sour milk. 



Although these meals will bear as little comparison 

 with those of the Margrave's table as the meals of agri- 

 cultural labourers in any country with those of the land- 

 lords, yet they stand very near the general food of the 

 peasant landowners on the Rhine. There are many ex- 

 ceptions no doubt ; and the peasant's coat and hat is often 

 worn by people who live very much at their ease. This is 



