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APPENDIX. 237

d

‘curds made from the whey of milk, which I find is not

properly made in the South of England: this curd is ob- tained by old churn milk(butter milk) poured into whey scalding hot, the acid of which, uniting with the serum, produces a fine, mellow, bland, substance, very whole- some, cooling, and nutritive: upon this diet, and upon

‘ bread and milk, the labouring poor in the North of Eng-

land principally exist; and although they earn less wages than those in the South of the kingdom, their comforts are at least equal, and their distresses perhaps much less in the family way, than those in the South with much higher earnings. Upon this principle it appears, that if our south- ern poor could be induced to change their mode of living, their present difficulties would be in a great measure re- moved. If adults could not be prevailed on, to breakfast and sup on the wholesomest food in nature(bread and milk), children might; which would be a considerable saving of beer, butchers’ meat, cheese, butter,&c. all of which are much dearer; and by inuring children to this diet, they might prefer it when grown up, as a great deal depends on habit;—instance the Northern poor, who eat their bread and milk with the greatest comfort and satis- faction, are more healthy in general, strong, hardy, and well-looking.

“¢ I have acquainted myself a good deal with the manner of life in this neighbourhood(Breewood), and find poor labouring men often dine out of a potatoe--pudding, or early cabbage, washing the same down with some of their own home-brewed bee now if such men could be pre- vailed on to partake of milk, they would find their meal equally wholesome, and cheaper, as the beer would not be necessary.

“IT have asked numbers of children respecting milk, who all seem to be very fond of it; indeed it is a natural diet, but, unfortunately, I find the poor cannot be supplied with milk; farmers and cow-keepers are so impressed with the idea that more can be made of it in the way of