{"character_count": 1166, "word_count": 205, "ccnet_language_score": [0.9448000192642212], "ccnet_perplexity": [1198.199951171875], "fasttext_language": ["en"]}
oysters, dried herring, Cologne sausages with oil, pepper, mustard, and vinegar, and all washed down with lemonade, Newark cider and brown stout. At three o'clock, diner, of soup, salt fish, corn beef, mutton, boiled and roasted, ham, turkey. goose or duck, and chickens, roast pig, boiled tongue, baked pork and beans, chicken pie, plum pudding, with desart of almonds, prunes, raisiDs, &c. and all accompanied with frequent lioa- tions of claret, madeira, port, and occasional ly champaigne. At 7 o'clock, tea, with va riety of cold meats.

 Look at this list of eatables and potables, (and many of our party partook daily of near ly every article, and in place where exer- else is out of the question, and then tell me what you think of voyage to Europe for the improvement of health under such circum- stances.

 l know it may be said that the passengers are not obliged to taste of all the above dishes. This is true as know by experiment, flor adhere to my cold water temperance system) though it is no easy matter so to do where hungry comrades are around you, the smoak- ing viands before you, and the appetite shar pened by the sea air, to tenfold keenness.