The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1877-08-30

Of ale for lunch. The dinner hour for
business people ranges from Eve to seven
in the afternoon. and that IL usually as
good and plentiful, II often plain, a. the
family income will permit But, as q
rule, the ordinary EDgllshman gets ami.
NAL food only once day.
In rich houses, and especially In the
country the perfection OF the English
breakfast Is to DO encountered. Delicate
mutton or lamb chops; rashers Of home.
cured bacon; eggs boiled by spirit lamp,
in silver vessel, on the table with
minute glass 10 regulate the time; butter
ed mullins and toast; Norfolk bloaters,
species Of herring, either fresh cured
or done up into paste, which Is spread
upon dry bread; cold ham and tongue,
with a reserve Of game pie and cold roast
beef on the sideboard; exquisite tea and
coffee, enriched with cream fresh from
the dairy. This is o first class English
breakiast--too rich and too abundant
for the first meal.
About one o'clock lunch--chops,
chicken, sWeet-breadS and peas, tongue
and ham, game pie, SC, with malt liquor,
claret and Rhine wine. AT six regular
dinner Of three courses, with varieties Of
liquors. Il II wonder that the English
gentlemen and ladies require, and take
agreat deal Of exercise, 10 make such
large quantities Of rich food properly
digest? /, who take meat only once in
The day, and don't know, in person,
whatdyspepsia means, would perish in
ten days under such sluiIing as this.
The Scotch breakfast is so good that
DR.. johnson, who heartily diSliked Scot
land and most Of its natives, acknowl.
edged that the beat thing man could do,
were he an epicure, would be 10 break his
fast in Scotland. He said this during his
journey to the liebride', in 1918, and the
record is truthful to the hour.
Chiefly for the benefit Of "lhe brains"4-
though the elders do not disdain such
simple, wholesome fare-a great bowl Of
stir.about, made from oatmeal, smokes
on the breakfast table in the middle.
class Scotland houses. There also are tea
and coffee, cold meat and game pie, eggs
and mutton ham, that great dish "a "Ted
round Of besf"), cakes Of all sorts and
sizes, oftentimes a cold sleeps head
walter SCOTS favorite diShl, fish, fresh
and sailed, all sorts Of preserves, and the
inevitable and pleasanitasted, as we'll Us
wholesome, dish Of Dundee marmalade,
composed chiefly Of the rich rinds Of
bitter oranges, boiled down into rich,
thick jelly, with the finest lump sugar.
Nor must the finan.haddy, delicate and
finely favored, be unmenlioned here.
Asfor American breakfasts, what can
be said ? There il infinite variety at them,
and the viands are erich and rare"-
chiefly in the excellent hotels. Every
American, believe, has animal food
(unless he is very poor twice, il not
thrice, day. Even at the artisans and
clerks first meal there usually is n liberal
allowance Of sirloin or porter.house
steak. In addition, those with more
means have fish and other additions; but,
unfortunately, fish, which is only half or
a third Of the price Of meat in all the
rest Of the world, is as dear as meat in
America.
Neither do We at all approach the skill
Of the French in cofTee.mskiug. At an
American breakfast eggs are generally
broken into and eaten out Of a glass
everywhere else out Of the shell. We
drink too much ice water and eat too
much smoking hot bread at our break
fasts. Nevertheless, a man must be hard
TO please who cannot be thoroughly salts.
fed with an American breakfast.