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Their diet was this: O' Sundays they stuffed their puddings with puddings, chitterlings, links, Bologna sausages, forced-meats, liverings, hogs' haslets, young quails, and teals. You must also always add cheese for the first course, and mustard for the last. O' Mondays they were crammed with peas and pork, cum commento, and interlineary glosses.
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