Everybody we had anything to do with seemed to cheat us. Our appearance in a shop was a signal for the damaged goods to be brought out immediately. If we bought a lobster, it was full of water. All our meat turned out to be tough, and there was hardly any crust to our loaves. In search of the principle on which joints ought to be roasted, to be roasted enough, and not too much, I myself referred to the Cookery Book, and found it there established as the allowance of a quarter of an hour to every pound, and say a quarter over. But the principle always failed us by some curious fatality,and we never could hit any medium between redness and cinders.