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| | The staple food |
 | | The staple food among the lower orders in Anglo-Saxon and the immediately succeeding times was doubtless bread, butter, and cheese, the aliment which goes so far even yet to support our rural population, with vegetables and fruit, and occasional allowances of salted bacon and pancakes, beef, or fish. |
 | | The meat was usually boiled in a kettle suspended on a tripod [Footnote: The tripod is still employed in many parts of the country for a similar purpose] over a wood-fire, such as is used only now, in an improved shape, for fish and soup. |
 | | There is something in the nature of this food so peculiarly satisfying and supporting, that it seems to have been destined to become the staple nourishment of a poor population in a cold and bracing climate. |
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