intricacies of which their bodies are introduced by some unknown process.  It is fastened together by a multiplex combination of buttons, thrums and skewers; to which frequently is added a girdle of leather, of hempen or even of straw rope, round the loins.  To straw rope, indeed, they seem partial, and often wear it by way of sandals.  In head-dress they affect a certain freedom:  hats with partial brim, without crown, or with only a loose, hinged, or valve crown; in the former case, they sometimes invert the hat, and wear it brim uppermost, like a university-cap, with what view is unknown.

“The name Poor-Slaves seems to indicate a Slavonic, Polish, or Russian origin:  not so, however, the interior essence and spirit of their Superstition, which rather displays a Teutonic or Druidical character.  One might fancy them worshippers of Hertha, or the Earth:  for they dig and affectionately work continually in her bosom; or else, shut up in private Oratories, meditate and manipulate the substances derived from her; seldom looking up towards the Heavenly Luminaries, and then with comparative indifference.  Like the Druids, on the other hand, they live in dark dwellings; often even breaking their glass windows, where they find such, and stuffing them up with pieces of raiment, or other opaque substances, till the fit obscurity is restored.  Again, like all followers of Nature-Worship, they are liable to out-breakings of an enthusiasm rising to ferocity; and burn men, if not in wicker idols, yet in sod cottages.

“In respect of diet, they have also their observances.  All Poor-Slaves are Rhizophagous (or Root-eaters); a few are Ichthyophagous, and use Salted Herrings:  other animal food they abstain from; except indeed, with perhaps some strange inverted fragment of a Brahminical feeling, such animals as die a natural death.  Their universal sustenance is the root named Potato, cooked by fire alone; and generally without condiment or relish of any kind, save an unknown condiment named Point, into the meaning of which I have vainly inquired; the victual Potatoes-and-Point not appearing, at least not with specific accuracy of description, in any European Cookery-Book whatever.  For drink, they use, with an almost epigrammatic counterpoise of taste, Milk, which is the mildest of liquors, and Potheen, which is the fiercest.  This latter I have tasted, as well as the English Blue-Ruin, and the Scotch Whiskey, analogous fluids used by the Sect in those countries:  it evidently contains some form of alcohol, in the highest state of concentration, though disguised with acrid oils; and is, on the whole, the most pungent substance known to me,—­indeed, a perfect liquid fire.  In all their Religious Solemnities, Potheen is said to be an indispensable requisite, and largely consumed.