Very sweet is the smell of the green peas this summer morning; and very picturesque is it to see the market-women ranged in circles, and busily employed in shelling those delicious edibles. Some fastidious persons might perhaps object that the fingers of the shellers are somewhat coarse, and that the vessels into which the peas fall are rudely fashioned. What does it matter? If we took this fastidiousness with us into an analysis of all the things we eat and drink, we should soon fill up the measure of the title of Dr. Culverwell’s book, by “avoiding” eating and drinking altogether. The delicate Havannah cigar has been rolled between the hot palms of oleaginous niggers; nay, some travellers declare, upon the bare thighs of sable wenches. The snowy lump-sugar has been refined by means of unutterable nastinesses of a sanguineous nature; the very daily bread we eat has, in a state of dough, formed the flooring for a vigorous polka, performed by journeymen bakers with bare feet. Food is a gift from heaven’s free bounty: take Sancho Panza’s advice, and don’t look the gift-horse in the mouth. He may have false teeth. We ought to be very much obliged, of course, to those disinterested medical gentlemen who formed themselves into a sanitary commission, and analysing our dinners under a microscope, found that one-half was poison, and the other half rubbish; but, for my part, I like anchovies to be red and pickles green, and I think that coffee without chicory in it is exceedingly nasty. As for the peas, I have so fond a love for those delicious pulse that I could partake of them even if I knew they had been shelled by Miss Julia Pastrana. I could eat the shucks; I have eaten them indeed in Russia, where they stew pea-shells in a sweet sauce, and make them amazingly relishing.