round which the family gather thrice during one diurnal revolution, be viewed with aught of stoical indifference. Good food, neatly presented, has something to do with a good character. You can tell the merchant on 'change who has had a nice breakfast, and expects a still better dinner. Gourmands are disgusting, but very abstinent people are prone to be crabbed and provoked to see others enjoying what they deny themselves. Whoever has wholesome viands, and a hearty appetite, and a good conscience, let him eat and be thankful. I have observed that ladies who understand the science of table-comfort and economy, whose bread is always light, who know the ingredients of every important dish, and are not afraid or ashamed actually to compound it, possess the high respect of their husbands. Let those look to this "who love their lords."
The principle of our little household was not "living to eat, but eating to live," and honestly taking the enjoyment which the Creator has kindly connected with that on which existence depends. The hours appointed for our repasts were as primitive as our opinions. Breakfast was soon after sunrise, dinner at twelve, and supper somewhat varied by the seasons. From so vulgar a dining-hour the fashionable city people might be moved to count us barbarians. Yet I recollect hearing a French physician of eminence say at a banquet in Paris, that there was a quickening, a rise of tide in the human system at high noon, that concurred with the
