(seq. 260)

It is difficult by words to describe it to those, who
have never had the misfortune to eat it. It is
of spongy consistency, tasteless, & not nutritive. Lit-
tle of it is used at dinner, & what we receive for sup
per is wastefully thrown into the yard. Butter is
likewise extremely bad at times. What becomes
too offensive to be easten at breakfast is made
into sauce for puddings, that its rancidity
may be lost in the mixture of ingredients. Meats
are also matter of serious complaint. They are
not unfrequently lean & rank when purchased;
but always badly roasted. They are accompa-
nied with no sauces except a greasy distillation
unclear & unwholesome. On pudding days we
are served with boiled meat, which was too lean to
be roasted. But that which was eatable has been
previously roasted & what remains is mere bone
& gristle; such as no gentleman would place before
his servants. Puddings are certainly a cheap &
wholesome kind of food, & very easily prepared. They
have been for a long time boiled Indian puddings
dry, & unpleasant to the taste.

The above is a true account of the present state
of commons. To such treatment we are unwilling
to submit. We do not expect that nicety in cookery,
& those delicacies, which we find at private tables.