"Now the number of dishes used for breakfast is, in the majority of English dishes, very limited. Bacon and eggs are the staple, the former generally unsatisfactory, being over or under cooked, too salt or too new; it is besides expensive, a large portion of it running to fat. New-laid eggs, when they can be procured in town, are very costly, they properly, after twenty-four hours, can only be described as fresh. The mind is not, however, very enlightened on this subject, and the vendors of eggs are persuaded, or at any rate try to persuade the public, that eggs are new-laid until they are "an apology for pepper.'"