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Chambers's Edinburgh Journal, No. 424 - Volume 17, New Series, February 14, 1852 by Various
page 47 of 70 (67%)

Then as to baking bread, or cooking the humblest meal, they were
equally at a loss. They seem to have had no idea of the humblest
grate, or even of a flat and easily-cleaned stone for a hearth; and
so, having kneaded their 'damper,' it is never said how they thrust it
in the ashes till it was partially heated, and comparatively fit to
be eaten. They have mutton, and mutton only; but how cooked is equally
unknown. It is not known that they have any apparatus whatever, stew
or frying pan, or even a hook and string. Yet the natives of Scotland
may have seen many things nicely baked by means of a hot hearthstone
below, a griddle with live coals above, and burning turf all round. A
single pot with water is a boiler; with the juice of the meat, or
little more, a stew-pan; or merely surrounded by fire, an oven: but it
is believed many have not that single pot. Even the cheap crock that
holds salted meat might also be turned into a pudding-dish; and such a
vessel as that which of old held the ashes of the dead, and now
occasionally holds salt, the French peasant often turns into a
_pot-au-feu_--a pot for boiling his soup--and makes that soup out of
docks and nettles collected by the wayside, with a little
meal--delicious if seasoned with salt and a scrap of meat, or a
well-picked lark or sparrow, or even a nicely-skinned and washed thigh
of a frog!

The natives of New Holland themselves get fat upon serpents
well-killed--that is, with the heads adroitly cut off, so as not to
suffer the poison to go through the body; or upon earth or tree worms
nicely roasted. The Turks roast their _kebabs_--something near to
mutton-chops--by holding them to the fire on skewers. But the
inhabitants of Great Britain, accustomed to comforts unknown to any
other part of the world, are, when deprived of these comforts, the
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