and being boiled, either by itself or mixed with wild berries, in the stomach of the animal from whence it was taken, forms a kind of black-pudding.  The beverage of the Laplanders is milk and water, broths, and fish-soups; brandy, of which they are extremely fond, is a great rarity, and a glass of it will warm their hearts towards the weary sojourner, who, but for the precious gift, might ask hospitality at their huts in vain.  The diet of the Samoides, resembles that of the Laplanders, save that they devour raw the flesh of fish and reindeer.  For this people, all animals taken in the chase, and even those found dead, afford food, with the exception of dogs, cats, ermines, and squirrels.  They have no regular time for meals, but the members of a family help themselves when they please from the boiler which always hangs over the fire.  It is scarcely possible to name the variety of diet to be found among the Russian tribes; but even in cities, and at the tables of the opulent and civilized, late accounts mention the appearance of several strange and disgusting dishes, compounded of pastry, grain, pulse, vinegar, honey, fish, flesh, fruits, &c., not at all creditable to Russian gastronomic science.  The diet of the Polish peasantry is meagre in the extreme; they seldom taste animal food, and both sexes swallow a prodigious quantity of schnaps, an ardent spirit resembling whiskey.  The Dutch of all ranks are fond of butter, and seldom is a journey taken without a butter-box in the pocket.  The boors feed on roots, pulse, herbs, sour milk, and water-souchie, a kind of fish-broth.  In England, the edible produce of the world appears at the tables of the nobility, gentry, and opulent commercial classes; and upon comparison with that of other nations, it will be seen that the diet of English artisans, peasantry, and even paupers, is far superior in variety and nourishment; bread, (white and brown) vegetables, meat, broth, soup, fish, fruit, roots, herbs, cheese, milk, butter, and, not rarely, sugar and tea, with fermented liquors and ardent spirits, are all, or most of them, procured as articles of daily subsistence by the English inferior classes.  In Scotland, the higher ranks live abstemiously, save on festive occasions; but animal food and wheaten bread is seldom tasted by the lower orders, who chiefly subsist on rye, barley, and oatmeal, prepared in bread, thin cakes, and porridge; this last termed stirabout, is simply oatmeal mixed with water and boiled (being stirred about with a wooden skether or spoon when on the fire) to the consistency of flour-paste, not very stiff; this, eaten with milk, forms the chief diet of the Scottish artisans and peasantry, and, indeed, many of superior stations prefer it for breakfast to bread of the finest flour which can be procured.  Both high and low are partial to the following national dishes.  The haggis, a kind of pudding, made of the offals or interior of a sheep, and boiled