the progress of civilization, and it is impossible to trace the improvement of the one, without having our attention perpetually called to the gradations of the other. In the very infancy of society, before the invention of culinary utensils has occurred to his untutored understanding, the savage broils his food on the embers of his fire, and satiates his carnivorous appetite with a "rasher on the coals." When the introduction of a few of the ruder arts has brought with it a proportionate degree of civilization, he becomes naturally partial to a more refined diet. He is speedily initiated into the manufacture of earthen vessels, and his meat being placed in these, and heated on the fire, he now regales his bowels with a "collup in the pan." As is probably not very particular about the mechanism of his jack, the step to roast and boil is but a short one; and the addition in the preparation of the latter of a few roots and herbs, will put him in possession of something similar to barley broth. Such are the dishes most consonant to a savage appetite, and which, in the exertion of the limited means which he enjoys, he is most naturally enabled to procure. Fixed to a single spot of earth, he is without the means of communication with those, who enjoying a different soil and climate, could furnish him with higher pleasures, and afford new gratification to his palate. Of the charms of curry, cayenne, mustard, catsup, and anchovy sauce, he is yet entirely ignorant. Many ages must elapse before he can hope to regale himself with Stilton cheese and Bologna sausages. It is indeed impossible to look back on the deprivations
