Third-class fare, to which I was entitled by the doctor's order, was almost entirely farinaceous, and miserably monotonous.

Breakfast and tea (or supper), served at eight and six respectively, consisted of six ounces of brown bread and three quarters of a pint of gruel, or "skilly." The latter was frequently so fluid that spooning was unnecessary.

The dinners, served punctually at twelve o'clock, were more varied.

Brown bread and browner potatoes were the staple of each mid-day meal.

The bread was always excellent.