ANOTHER TALE OF ARC AD Y. 67 



by the addition of oatmeal puddings. Hogs 

 were slaughtered in great numbers between 

 Christmas and Candlemas ; the flesh being- 

 converted into bacon, which, with dried beef 

 and mutton, afforded a change in spring. The 

 only fresh provisions in winter consisted of 

 eggs, poultry, geese, and ill-fed veal, the calves 

 being carried to market when only a few 

 weeks old. 



What is here set down has reference to the 

 small farmers and better-class yeomen. The 

 class next below them knew but little of their 

 comfort, and nothing of their luxuries. The 

 artisans and the land-labouring classes were 

 badly housed, and were fed on barley boiled in 

 milk ; with the addition of meal-bread, butter, 

 and a small quantity of salted meat. This diet 

 told terribly upon the poorer population in 

 spring, for ague set in with painful regularity. 

 The culture of esculent vegetables became more 

 common, and potatoes began to be generally, 

 though sparingly, used in 1730. The cultiva- 

 tion of this root operated healthily upon the in- 

 habitants, and made them much better off than 

 when they were wholly dependent upon grain. 

 About this time parcels of tea began to be 



