56

DOMESTIC MANNERS OF TnE HiUSSIANS.

subdivisions:—1. The " camis-brod," or soldiers'black bread,which is mado of the coarsest rye flour with the husks inter-mixed: 2. The " oberländische boggenbeod," or upper--country rye-bread, which is more sour and fest (solid), asthe Germans call it, than— 3. The " bäckees' eoggenbrod,"or ordinary bakers' rye-bread; for it is the economical pro-per ty of the second sort that the least bit of it " lasts" (as aGerman described its character to us) " a long time in themouth."

The soldiers' bread is not purchasable in the ordinary way,but the country bread is brought to the town twice or thricea-week in small covered ox-wagons, and sohl at the cornersof the streets. The mixed, or whitey-brown bread, is eatenonly by the rieh; whilst it will be seen by the before-citedofficial document, that wheaten bread is a luxury too costlyto be made into loaves for any class of German people— small halfpenny rolls alone being composed of that daintymaterial.

Butter is a luxury seldom used to give relish to the aeid,dark-brown paste which, in Rhineland, passes by the name ofbread; the "fresh" kind costing 8 gros (9|<i English) thepound. Even in the families of the so-called gentry, dryblack bread is the ordinary food at breakfast on week-days,whilst on Sundays some of the very rieh do certainly indulgein a penny pat.

" What! do you have butter on your bread every day ? "

said a Professor's child to our little boy. " Oh, Je------, how

rieh your father must be !" *

The coffee drunk in Germany (tea is seldom or never

* A friend in Germany has furnished us with the following list of pricesrespecting the prineipal articles of consumption in Coblenz during a series ofyears, and by which it will be seen how the various necessaries of life have been