regarded as a great extravagance.

I remember, when grown up, dining with an elderly man near Cahirciveen,
who had a turbot for which he must have paid at least eight shillings,
but he apologised for not having a pudding on account of the necessity
for economy, though a pudding would not have cost him eightpence.

Made dishes were very few and badly cooked. The food was chiefly joints,
and, in nine cases out of ten, roast mutton. Vegetables were not so much
eaten as now, always excepting potatoes, which were consumed in large
quantities. There was practically no fruit, except a few apples and
oranges at Christmas.

Men sat very long over their wine. Sherry used to be served at dinner
and often claret afterwards, but the great beverage was port. I am
inclined to think that port has sensibly deteriorated since my young
days. It was as a rule more fruity then, but we never talked of our
livers, as subalterns and undergraduates do nowadays.

Port used to come direct to Dingle. It was an easy harbour 'to run,' and
there was some smuggling.

On one occasion some soldiers were sent to protect the gauger, who was
bent on making an important seizure. A few of the inhabitants of Dingle
took the opportunity of entertaining the officer, and whilst he
slumbered from the effects of their hospitality, the opportunity for
making the seizure was lost.

There is no particular reason why I should tell the following story
here, but it is worth recording, and I don't know any other part of my