“Farmers were, as a rule, more rustic than the present labourer, but they lived a life of far less care, if of more toil, than their successors, having ample means for their simple needs, and enjoying jocund plenty. The clean kitchen, with the stone floor, the beaupot of maythorn on the empty hearth, the shining walnut-wood table, the spinning-wheel, wooden chairs, and forms, all looked cool and inviting, and the visitors were regaled with home-made brown bread, delicious butter and honey, and a choice of new milk, mead, and currant wine.”
A cook of roughly the same moment, setting down the same dish.
fresh homemade bread; butter the cut end of the loaf thinly, then hold it against the side with the left hand and arm, and with a sharp, thin knife, cut an even slice not more than an eighth of an inch thick; a little practice, and a steady grasp of bread and knife, will enable any one to produce regular whole slices; fold each one double, with the butter inside; and cut as many as you require; serve them on a clean napkin, and send them to the table with any other of the above relishes. 32.
Sources: The passage is from Charlotte M. (Charlotte Mary) Yonge, Love and Life: An Old Story in Eighteenth Century Costume, free to read in full at Project Gutenberg. The recipe is from Corson, The Cooking Manual of Practical Directions for Economical of 1877, also free in full. Both are in the public domain in the United States. The binding above is ours — slate cloth, beehive stamp.