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Chap. XIII.
DOMESTIC ECONOMY.
203
which, in your delusion, you imagine is to take you
through the winter; never mind what the quantity may
be, it never lasts beyond Christmas. The woodhouse is
sure to be in some out-of-the-way place where nobody
has any command over it.
Denmark, as we all know, possesses colonies of her
own—two small West India islands, St. Croix and St.
Thomas, the latter “ a hotbed of fever; ” the former
furnishes sugar, as well as other produce, so groceries
are on the whole cheaper than in France, much on a
par with those of England, and less adulterated.
Servants’ wages are low, as, indeed, they ought to be,
torments that they are; and the cooks, whether they
profess to understand their business (of sending everything
out of the house), with a kitchen-maid under them, or
engage to do everything themselves, are equally
detestable. Passihg on from the cook to the cuisine,
although the native cookery of Denmark is far behind
that of France, and of indeed many parts of Germany, I
never recollect to have eaten so little rubbish as during
my stay in this country: go where you will, travelling in
the provinces, or residing in the capital, you are sure to
meet with clean wholesome food, roasted, or rather baked,
and boiled, with good compotes and salad; the fare
may be simple, but it is always eatable.
The milk and cream at Copenhagen are execrable—
adulterated first by the peasant, then afterwards by the
retailer, and boiled into the bargain. A little French
law would be here serviceable.
The Danes fabricate all manner of consoling
drinkables—to begin with, the celebrated cherry cordial, of
which Molesworth makes honourable mention; at the
same time he complains that the meat tastes of nothing,
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