“Probably not one of us had enjoyed the luxury of a complete wash for a week, and the use of the razor having long been relinquished, our beards rivalled that of Carneydd Llewellyn in size, if not in hue. The scarlet uniforms, with lace and wings[3] of gold, in which we had landed, we had marched and fought and slept in for weeks, were purple, covered with discolorations, and patched with any stuff that came to hand. Our trousers had turned from Oxford gray to something of a red hue, with Crimean mud. Each of us had a revolver in his sash (which we then wore round the waist), and a canvas haversack or well-worn courier-bag slung over his shoulder, to contain whatever he might pick up, beg, borrow, or buy (some were less particular) in the shape of biscuits, eggs, fowls, or potatoes. Caradoc carried a dead duck by the legs as he entered, and Charley Gwynne had a loaf of Russian bread hung by a cord over his left shoulder, like a pilgrim at La Scala Santa; while Price had actually secured a lump of cheese from the wife of a Tartar, a fair one, with whom the universal lover had found favour when foraging in the lovely Baidar Valley. We were already too miserable to laugh at each other's appearance, and our tatters had ceased to be a matter of novelty. If such was the condition of our officers, that of the privates was fully worse; and thanks to our wretched commissariat and ambulance arrangements, the splendid _physique_ of our men had begun to disappear; but their pluck was undying as ever.”
A cook of roughly the same moment, setting down the same dish.
BREAD AND BREAD-MAKING. 1668. AMONG the numerous vegetable products yielding articles of food for man, the Cereals hold the first place. By means of skilful cultivation, mankind have transformed the original forms of these growths, poor and ill-flavoured as they perhaps were, into various fruitful and agreeable species, which yield an abundant and pleasant supply. Classified according to their respective richness in alimentary elements, the Cereals stand thus:--Wheat, and its varieties, Rye, Barley, Oats, Rice, Indian Corn. Everybody knows it is wheat flour which yields the best bread. Rye-bread is viscous, hard, less easily soluble by the gastric juice, and not so rich in nutritive power. Flour produced from barley, Indian corn, or rice, is not so readily made into bread; and the article, when made, is heavy and indigestible. 1669.
Sources: The passage is from James Grant, Under the Red Dragon: A Novel, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — forest cloth, cheese stamp.