The workman begins his day's labour at six or seven, as the season of the year may be. He breakfasts on coffee, or on coffee and milk in equal proportions, or on warm milk alone. Bread is used, which he soaks in his tumbler of coffee. Few take butter; fewer still eggs or ham, for pecuniary reasons. Many of the working classes take soup of bread paste; others take salad and olive-oil with bread. The peasantry cut up their coarse bread, saturate it with olive-oil, dust it over with pepper, and eat it along with _finocchio_ (fennel), the vegetable being unboiled. Roasted or boiled chestnuts are extensively used at all times of the day. They are to be had on the streets; many making a living by roasting and selling these fruits. Mid-day is the common dining hour. The meal generally consists of soup of bread, herbs, paste, or macaroni, butcher-meat, fowls, snails (white, fed on grass), frogs, entrails of fowls and young birds, omelettes, sausages, salad with olive-oil, dried olives, fruit, and wine, according to the circumstances of the person. The country people during harvest make their dinner of coarse bread, to which they add a few cloves of garlic, a little goat's-milk cheese, and sour wine diluted with water. Many live on bread alone, with wine. Supper is generally a substantial meal, consisting more or less of the same materials as are used for dinner, salad and wine never failing. Tomatoes are extensively used, ate alone, or serving for all kinds of dinner and supper stews. Green figs are much used. Polenda is a universal article of food amongst the peasantry. It is Indian corn ground and boiled, and made to take the place that _porridge_ does in Scotland, with this difference, that it is boiled in pork fat.