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    As Buckwheat cakes are the usual finale of an American

breakfast, I will explain what they are, & how they are to be eaten. The cakes are made from a batter (as the name implies) of Buckwheat meal. They are done on a griddle. Each is in diameter about the size of the palm of one's hand, & in thickness about the sixth of an inch. The usual way of serving them at Hotels is three cakes, one on the top of another, to each person; not from any wish to limit the number consumed, but because they cannot be eaten in perfection, if more, or less than three are brought at one time. You then prepare them yrslf, by lifting the uppermost one with your fork, & buttering the upper surface of the middle one (if they are not hot enough to melt the butter they are worthless) you then reverse your pile of three, & lifting what had been the bottom one repeat the process of buttering. That completed, you pour upon them from a jug, which is always brought with them, enough maple- syrup, or, that failing, enough clarified syrup of sugar, to cover them. They are now ready, & are by no means to be despised? As the Buckwheat, however, is a little oleagenous, the cakes are a little leathery -- so much the better many will say -- but this, & the combination of butter & syrup must one wd think render them somewhat "dyspeptic." Still they are universally approved of, & it is the waiters business at an Hotel, when he sees you are finishing your breakfast to ask you "if you will have some cakes" These