But, as I said, the principal characteristic of the Dutch kitchen is abundance, not delicacy. The French, who are _bon-vivants_, find much to criticise. I remember a writer of certain _Memoires sur la Hollande_ who inveighs with lyrical fervor against the Dutch cuisine, saying, "What style of eating is this? They mix soup and beer, meat and comfits, and devour quantities of meat without bread." Other writers of books about Holland have spoken of their dinners in that country as if they were domestic misfortunes. It is superfluous to say that all these statements are exaggerations. Even a fastidious palate can in a very short time accustom itself to the Dutch style of cooking. The substantial part of the dinner is always a dish of meat, with which four or five side dishes of salt meat and vegetables are served. These every one mixes according to his taste and eats with the principal dish. The meats are excellent, the vegetables, which are cooked in a thousand different ways, are even better. Those which they cook in an especially worthy manner are potatoes and cabbages, and their way of making omelets is admirable. I do not speak of game, fish, milk-foods, and butter, because their praises need not be repeated, and I am silent for fear of being too enthusiastic about that celebrated cheese into which, when once one has plunged one's knife, one continues with a sort of increasing fury, thrusting and gashing and abandoning one's self to every style of slashing and gouging until the rind is empty, and desire still hovers over the ruins.