a tiny saucerette, as if it held some East Indian condiment. There ought to be a saucer piled with them, or some savory vegetable delicately cooked; for breakfast ought to be next to the heartiest meal of the day. It is far the best way to take coffee and bread on rising, and eat the meal later when one has worked into an appetite for it. Those who find it impossible to alter their habits enough for this usually have duties which ought to call them up long enough before to be quite hungry by seven or eight o'clock, the usual hours in this country for breakfast.
Take away that thin slip of toast; it makes one turn invalid to see it. What do you call this gray, broad-celled, pallid stuff? Bread — good yeast bread? If there is any thing intolerable, it is what the makers of it commonly call good home-made bread. It is mealy, or bitter, or gray and coarse-grained, sad-looking, with white crust, as if the owners were too poor to afford fire to bake it thoroughly. Give me poor bread, and I can eat it in a spirit of
