s served with eight pounds of meat,
allowing a pound to each person. On Monday and Thursday the meat
was boiled; these days were on this account commonly called
"boiling days." On the other days the meat was roasted; these were
accordingly named "roasting days." Two potatoes were allowed to
each person, which he was obliged to pare for himself. On _boiling
days_, pudding and cabbage were added to the bill of fare, and in
their season, greens, either dandelion or the wild pea. Of bread,
a _size_ was the usual quantity apiece, at dinner. Cider was the
common beverage, of which there was no stated allowance, but each
could drink as much as he chose. It was brought, on in pewter
quart cans, two to a mess, out of which they drank, passing them
from mouth to mouth like the English wassail-bowl. The waiters
replenished them as soon as they were emptied.

No regular supper was provided, but a bowl of milk, and a size of
bread procured at the kitchen, supplied the place of the evening
meal.

Respecting the arrangement of the students at table, before
referred to, Professor Sidney Willard remarks: "The intercourse
among students at meals was not casual or promiscuous. Generally,
the students of the same class formed themselves into messes, as
they were called, consisting each of eight members; and the length
of one table was sufficient to seat two messes. A mess was a
voluntary association of those who liked each other's company; and
each member had his own place. This arrangement was favorable for
good order; and, where the members conducted themselves with
propriety, their cheerful conversation, and even exuberant spirits
and hilarity, if not too boisterous, were not unpleasant to that
portion of the government who presided at the head table. But the
arrangement afforded opportunities also for combining in factious
plans and organizations, tending to disorders, which became
infectious, and terminated unhappily for all
concerned."--_Memories of Youth and Manhood_, Vol. II. pp. 192,
193.

A writer in the New England Magazine, referring to the same
period, says: "In commons, we fared as well as one half of us had
been accustomed to at home. Our breakfast consisted of a
good-sized biscuit of wheaten flour, with butter and coffee,
chocolate, or milk, at our option. Our dinner was served up on
dishes of pewter, and our drink, which was cider, in cans of the
same material. For our suppers, we went with our bowls to the
kitchen,