------------------------------+
YDo. Guinea Fowl Y
+---------------------------------------+
YRoast Brandt Y
+---------------------------------------+
YQueen Pudding Y
+---------------------------------------+
YMince Pie Y
+---------------------------------------+
YCream Puffs Y
+---------------------------------------+
YDessert. Y
+=======================================+

There are some trifling points relative to eating which I shall not
remark upon until I speak of society, as they will there be better
placed. Of course, as you advance into the country, and population
recedes, you run through all the scale of cookery until you come to the
"_corn bread, and common doings_," (i.e. bread made of Indian meal, and
fat pork,) in the Far West. In a new country, pork is more easily
raised than any other meat, and the Americans eat a great deal of pork,
which renders the cooking in the small taverns very greasy; with the
exception of the Virginian farm taverns, where they fry chickens without
grease in a way which would be admired by Ude himself; but this is a
State receipt, handed down from generation to generation, and called
_chicken fixings_. The meat in America is equal to the best in England;
Miss Martineau does indeed say that she never ate good beef during the
whole time she was in this country; but she also says that an American
stage-coach is the most delightful of all conveyances, and a great many
other things, which I may hereafter quote, to prove the idiosyncracy of
the lady's disposition; so we will let that pass, with the observation
that there is no accounting for taste. The American markets in the
cities are well supplied. I have been in the game market, at New York,
and seen at one time nearly three hundred head of deer, with quantities
of bear, racoons, wild turkeys, geese, ducks, and every variety of bird
in countless profusion. Bear I abominate; racoon is pretty good. The
wild turkey is excellent; but the great delicacies in America are the
terrapin, and the canvas-back ducks. To like the first I consider as
rather an acquired taste. I decidedly prefer the turtle, which are to
be had in plenty, all the year round; but the canvas-back duck is
certainly well worthy of its reputation. Fish is well supplied. They
have the sheep's head,