In the matter of food, people were not _gourmets_ as a rule. The living was plentiful, but plain, and a dinner was never more than two courses; as Addison wrote, 'two plain dishes, with two or three good natured, chearful, ingenious friends, would make me more pleased and vain than all that pomp and luxury can bestow;' and this sentiment pervaded the whole of society. Dinner is almost the only meal ever mentioned, and one looks in vain for details of breakfast or supper. They were taken, of course, but men, then, did not sufficiently deify their stomachs, as to be always talking about them: dinner was _the_ meal of the day, and there is no doubt that the most was made of that opportunity. Misson says: 'The English eat a great deal at dinner; they rest a while, and to it again, till they have quite stuff'd their Paunch. Their Supper is moderate: Gluttons at Noon, and abstinent at Night. I always heard they were great Flesh eaters, and I found it true. I have known several people in England that never eat any Bread, and universally they eat very little: they nibble a few crumbs, while they chew the Meat by whole Mouthfuls. Generally speaking, the English Tables are not delicately serv'd. There are some Noblemen that have both _French_ and _English_ Cooks, and these eat much after the _French_ manner; but among the middling Sort of People they have ten or twelve Sorts of common Meats, which infallibly take their Turns at their Tables, and two Dishes are their Dinners: a Pudding, for instance, and a Piece of Roast Beef; another time they will have a piece of Boil'd Beef, and then they salt it some Days before hand, and besiege it with five or six Heaps of Cabbage, Carrots, Turnips, or some other Herbs or Roots, well pepper'd and salted, and swimming in Butter: A Leg of roast or boil'd Mutton, dish'd up with the same dainties, Fowls, Pigs, Ox Tripes, and Tongues, Rabbits, Pidgeons, all well moistened with Butter, without larding: Two of these Dishes, always serv'd up one after the other, make the usual Dinner of a Substantial Gentleman, or wealthy Citizen. When they have boil'd Meat, there is sometimes one of the Company that will have the _Broth_; this is a kind of Soup, with a little Oatmeal in it, and some Leaves of Thyme or Sage, or other such small Herbs. They bring up this in as many Porringers as there are People that desire it; those that please, crumble a little Bread into it, and this makes a kind of _Potage_.'