H U N 
not return to the church, they fhould be Tent to hard la¬ 
bour! But let it be known, for the honour of Hun¬ 
gary, that in the diet of 1791, when the rights of the 
proteftants were confirmed, exclufive of the clergy there 
were only eighty-four members who voted againlt them ; 
though two hundred and ninety-one for them, of whom 
one hundred and eighty-one were magnates, and the 
greateft part of them catholics. How great an honour is 
this fpirit of toleration to the Hungarian nation ! 
Dr. 'Fownfon offers fome computations of the number 
of inhabitants in Hungary ; whence it appears that they 
do not fall far iliort of feven or eight millions. The 
population is compofed of fev.eral originally-diftinft tribes. 
Thefe different people do not live promifcuoufly together, 
but feparate; and in one diftrift the traveller only meets 
with Hungarians, and in another diftridl only with Scla- 
vonians. According to the belt eftimates, the Hungarian 
revenue is about one-fifth of the whole Auftrian revenue, 
while its population is nearly one-third. 
Commerce and manufactures give now pre-eminence 
to nations; and a fertile foil, and mines of gold, without 
national induitry, with difficulty bear the burthens of a 
itate. Commercial induitry is here very low', and the 
patriots lay this to the charge of the court of Vienna: and 
it is true that the court of Vienna, not being able to draw 
the fame refources in men and money, the two great re- 
quilites of war, which now conltitute the greatelt part of 
the expences of governments, from this part of its domi¬ 
nions as from its other lefs privileged, is little inclined 
to favour its commerce; particularly in articles which 
come in competition with thofe of its other provinces. 
This is no doubt a principal caufe of the public inactivity; 
but the Auftrian government ought not to bear all the 
blame. Would it not be unreafonable to expect to find 
agriculture, manufactures, and commerce, in a flourifhing 
ftate, in a country lo’backward in its political inftitutions ? 
But the Hungarians will not advert to this, nor refleCt 
that natiofial induitry is the alfociate only of a particular 
ftage of fdciety, to which they are not yet advanced; 
which they may haften or retard, by laying afide, or ri¬ 
gidly adhering to, inftitutions calculated only for infant 
focieties. 
The local fituation of Hungary is unfavourable ; it is 
chiefly furrounded with countries which Hand in no need 
of its produce. It has fine rivers, but thefe run in a dif¬ 
ferent direction from the courfe of its commerce, the 
Auftrian provinces, which are the markets for four-fifths 
of its exportation ; whilft they run toward Turkey. And 
land-carriage is rendered very expenfive by the badnefs 
of the roads, and territorial tolls; a thing feverely felt 
upon raw produce. An Hungarian w r riter lays, that good 
wine, which is bought for lix fhillings, has an additional 
expence upon it.of eight fhillings when it reaches the 
port of Triefte; and that corn, which is bought for two 
fhillings, an ex pence of fix; tobaqco, that colls twelve 
findings a hundred weight, likewife an addition of fix. 
The annual exports are above fixteen millions of guldens, 
or i,6oo,oool. flerling; and its'imports eleven millions, 
or i,ico,osol. fterling ; which gives a balance in favour 
of Hungary of half a million llgrling. 
The inns in Hungary, as in fome other countries,, are 
on a quite different lyftem ■ from our’s. They belong 
either to the corporations of towns, or to the proprietors 
of the towns and villages, who draw from them a great 
revenue by letting th,em out on the condition of the inn¬ 
keeper taking their wine and beer; or they give him a 
fixed falary for his trouble, and receive all the profits. 
From thefe monopolies it arifes, that in Hungary, a coun¬ 
try famous for its wine, the traveller can never get a glafs 
ot good wine but in private houfes. 
In their commons and extenfive waftes they feed im- 
menfe quantities of cattle. Their hardy keepers ftay out 
with them, covered with their rough fheep-lkin clothing, 
for.weeks together. It is chiefly amongft thefe herdlinen 
that; the cuftom of befmearing their fliirts with hog’s lard. 
GARY. 467 
and the Tat of bacon, with a! view tty ckanlme/s, prevails. 
Thus anointed they can wear them a whole fummer 
without waffling, and it is laid by this means they are 
kept free from thofe creatures “ wffofe hourly food is hu¬ 
man gore.” 
In Hungary they produce excellent bread without 
yeaft. The ferment is thus made : Two handfuls of hops- 
are boiled in four quarts of water ; this is poured upon 
as much wheaten bran as can be well moiftened by it; to 
this are added four or five pounds of leaven: when this- 
is only warm, the mafs is - well worked together to mix 
the different parts. This mafs is then put in a warm 
place for twenty-four hours, and after that it is divided 
into fmall pieces about the fize of a hen’s egg, or a fmall 
orange, which are dried by being placed upon a board and 
expofed to a dry air, but not to the fun ; when dry they are 
laid by for ufe, and may be kept half a year. This is the fer¬ 
ment, and it is to be ufed in the following manner; For a 
baking of fix large loaves, fix handfuls of thefe balls are 
taken, and diffolved in feven or eight quarts of warm wa¬ 
ter. This is poured through a fieve into one end of the 
bread-trough, and three quarts more of warm water are. 
poured through the fieve after it, and what remains in 
the fieve is well preffed out: this liquor is mixed up 
with fo much flour as to form a mafs of the fize of a large 
loaf; this is ftrewed over with flour, the fieve with its - 
contents is put upon it, and then the whole is covered 
up warm, and left till it has ri fen enough, and its furface 
has begun to crack: this forms the leaven- Then fifteen 
quarts of warm water, in which fix handfuls of fait have 
been diffolved, are poured through the fieve upon it, and 
the necelfary quantity of flour is added, and mixed and 
kneaded with the leaven; this is covered up warm, and 
left for about an hour. It is then formed into loaves, 
which are kept in a warm room half an hour; and after 
that they are put in the oven, where they remain two or 
three hours according to the fize. The great advantage 
of this ferment is, that it may be made in great quantities 
at a time, and kept for ufe- 
When Dr. Townfon arrived at Tokay, he had an op¬ 
portunity of furveying the extenfive vineyards fo cele¬ 
brated at that place. Imperial Tokay, fays this traveller, 
is no doubt a fine wine, but by no means adequate to its 
price; and there are few Englilhmen who, except for its 
fcarcenefs, would not prefer good claret or burgundy. 
On the Carpathian and other mountainous trails, vaft 
quantities of (heep are maintained. The hovel of the 
fhepherd family is called a kofckar, which is a fmall wooden 
/hut, built in the Swedifh manner; that is, with' balks 
whole ends are let into one another, fomething in the 
manner of what carpenters call dove-tail work: it is 
only about lix yards long, and three broad, and divided 
into two apartments. In the firfl apartment the head 
fhepherd lives, and makes the cheefe.; the other is the. 
magazine where it is kept till it is fent to Kefmark, which 
is every week. The bufinefs of the dairy is very Ample; 
the flieep are driven home thrice a-day to be milked, and 
each milking is immediately made into cheefe, for no* 
butter is made. The runnet is poured upon the milk 
whilft it is warm, which is prefently after beaten toge¬ 
ther, and foon after this the head fhepherd lqueezes toge¬ 
ther with both his hands all the curds, which then form 
one great mafs, and are taken out together, and put into 
a cloth, and hung up, but no preffure is ufed. The 
whey which remains Is boiled, and acquires fome con¬ 
fluence, and this forms the food of the fhepherd's, and 
their only food for the whole feafon; they have not even 
bread. After the fhepherd and his men have.eaten their 
fupper, the men, of whom there are four or five, leave the 
hut to fleep under fheds which fu'rrourtd the fold. In 
the night the head fhepherd gets up two or. three times, 
to fee whether his men are upon the watch . Great vigA 
lance is requifite againft the wolves; for with all thefe. 
precautions many fheep are carried off during the fummer. 
HUN'GARY WATER, fpirit of wine diitilled upon 
roiemary j 
