otchet,
for know one thing, my good people, I have invariably been an enemy to
humbug.

* * * * *

On the whole, I journeyed along very pleasantly, certainly quite as
pleasantly as I do at present, now that I am become a gentleman and weigh
sixteen stone, though some people would say that my present manner of
travelling is much the most preferable, riding as I now do, instead of
leading my horse; receiving the homage of ostlers instead of their
familiar nods; sitting down to dinner in the parlour of the best inn I
can find, instead of passing the brightest part of the day in the kitchen
of a village ale-house; carrying on my argument after dinner on the
subject of the corn-laws, with the best commercial gentlemen on the road,
instead of being glad, whilst sipping a pint of beer, to get into
conversation with blind trampers, or maimed Abraham sailors, regaling
themselves on half-pints at the said village hostelries. Many people
will doubtless say that things have altered wonderfully with me for the
better, and they would say right, provided I possessed now what I then
carried about with me in my journeys--the spirit of youth. Youth is the
only season for enjoyment, and the first twenty-five years of one's life
are worth all the rest of the longest life of man, even though those five-
and-twenty be spent in penury and contempt, and the rest in the
possession of wealth, honours, respectability, ay, and many of them in
strength and health, such as will enable one to ride forty miles before
dinner, and over one's pint of port--for the best gentleman in the land
should not drink a bottle--carry on one's argument, with gravity and
decorum, with any commercial gentleman who, responsive to one's
challenge, takes the part of humanity and common sense against
'protection' and the lord of the land.

* * * * *

On the following day at four o'clock I dined with the landlord, in
company with a commercial traveller. The dinner was good, though plain,
consisting of boiled mackerel--rather a rarity in those parts at that
time--with fennel sauce, a prime baron of roast beef after the mackerel,
then a tart and noble Cheshire cheese; we had prime sherry at dinner, and
whilst eating the cheese prime porter, that of Barclay, the only good
porter in the world. After the cloth was removed we had a bottle of very
good port; and whilst partaking of the port I had an argument with the
commercial traveller on the subject of the corn-laws.