The Land-Turtle, Or Terrapin, Is
Much Better Known At Nice, As Being A Native Of This Country; Yet
The Best Are Brought From The Island Of Sardinia.
The soup or
bouillon of this animal is always prescribed here as a great
restorative to consumptive patients.
The bread of Nice is very
indifferent, and I am persuaded very unwholesome. The flour is
generally musty, and not quite free of sand. This is either owing
to the particles of the mill-stone rubbed off in grinding, or to
what adheres to the corn itself, in being threshed upon the
common ground; for there are no threshing-floors in this country.
I shall now take notice of the vegetables of Nice. In the winter,
we have green pease, asparagus, artichoaks, cauliflower, beans,
French beans, celery, and endive; cabbage, coleworts, radishes,
turnips, carrots, betteraves, sorrel lettuce, onions, garlic, and
chalot. We have potatoes from the mountains, mushrooms,
champignons, and truffles. Piedmont affords white truffles,
counted the most delicious in the world: they sell for about
three livres the pound. The fruits of this season are pickled
olives, oranges, lemons, citrons, citronelles, dried figs,
grapes, apples, pears, almonds, chestnuts, walnuts, filberts,
medlars, pomegranates, and a fruit called azerolles, [The
Italians call them Lazerruoli.] about the size of a nutmeg, of an
oblong shape, red colour, and agreeable acid taste. I might
likewise add the cherry of the Laurus cerasus, which is sold in
the market; very beautiful to the eye, but insipid to the palate.
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