of the Natives of Ruffia. 633 
and water, as thick as cream, which is placed all night in 
the oven, previoully heated to a moderate degree, and in 
the morning a piece of four rye bread is added to effect 
their favourite end, and the mefs eaten when cold. 
Horfe-radilh they dry in the oven and keep all win- 
ter, which they powder, when wanted, and mix with 
vinegar to eat with fait fifh. 
Turnips they preferve during the winter in dry fand 
(as they likewife do the large v/hite radifh) ; thefe they 
put into an earthen pot with a clofe cover, and ftew them 
in the oven, with their own juice alone, till perfectly 
foft, and then eat them with quafs. When fugar is added 
inftead of quafs, they make an elegant difh, and proper 
in coughs and pedtoral diforders. 
Oats they prepare and grind in the manner of malt, 
and make a fort of flummery of this meal, which they 
eat with quafs, their favourite fauce ; and fometimes milk 
fupplies its place for thefe forts of difhes. 
I believe I have now made mention of the greateft 
part of their food and its preparation ; and I will take 
the liberty to fay, that it is a regimen fo confiftent and 
uniformly calculated to ward off the difeafe that their 
lituation threatens (even when viewed by the teft of mo- 
dern opinion and experience) that the moft enlightened 
phylician of our day could not have prefcribed a better, 
Vol. LXVIII. 4 I and 
