servants, economy must come in by-the-by. The middle class, such as shopkeepers, good farmers, and tradesmen of all kinds, live on a few articles of diet, and the mistress seldom taxes her ingenuity to apply the useful proverb, "To make one thing meet another." Bread, butter, tea, and an egg, are the ultimatum of a breakfast, at nine, and often ten in the morning; then a yawning about, or perhaps a little fancy knitting, till lunch, which is a piece of cold meat and bread, and in the higher classes wine; a dinner from four to six, and tea often brought on before leaving the table, or in an hour after. The dinner is, among farmers and tradesmen, mostly pork, put upon a platter with cabbage, and potatoes served in two ways: first, brought on in the jackets, as they are boiled; next dish, which is the dessert in most houses, the potatoes are browned upon a griddle, which gives them a good flavor. Bread is seldom or never taken with potatoes, and a pudding is rarely seen, except on special occasions. Pies are often made; but these are the chief commodities, and always ended by "hot whisky punch." This accompaniment is so necessary, that in genteel families a handsome copper kettle is kept for the special purpose, which is put upon a frame in the center of a table. The "lower order" only, are teetotalers, because, as the reason is often given, "it was necessary for them, they were so ignorant and vulgar." Now what, must it be expected, could the daughters of such a family be? Why, the exact copy of the mother; the servant must do for her what would be for her own health, and what is actually
