《四季随笔》是吉辛的散文代表作。其中对隐士赖克罗夫特醉心于书籍、自然景色与回忆过去生活的描述，其实是吉辛的自述，作者以此来抒发自己的情感，因而本书是一部富有自传色彩的小品文集。

吉辛穷困的一生，对文学名著的爱好与追求，以及对大自然恬静生活的向往，在书中均有充分的反映。本书分为春、夏、秋、冬四个部分，文笔优美，行文流畅，是英国文学中小品文的珍品之一。

以下是由网友分享的《四季随笔》节选 - 冬 10的内容，让我们一起来感受吉辛的四季吧!

Talking of vegetables, can the inhabited globe offer anything to vie with the English potato justly steamed? I do not say that it is always—or often—to be seen on our tables, for the steaming of a potato is one of the great achievements of culinary art; but, when it IS set before you, how flesh and spirit exult! A modest palate will find more than simple comfort in your boiled potato of every day, as served in the decent household. New or old, it is beyond challenge delectable. Try to think that civilized nations exist to whom this food is unknown—nay, who speak of it, on hearsay, with contempt! Such critics, little as they suspect it, never ate a potato in their lives. What they have swallowed under that name was the vegetable with all its exquisite characteristics vulgarized or destroyed. Picture the "ball of f lour" (as old-fashioned housewives call it) lying in the dish, diffusing the softest, subtlest aroma, ready to crumble, all but to melt, as soon as it is touched; recall its gust and its after-gust, blending so consummately with that of the joint, hot or cold. Then think of the same potato cooked in any other way, and what sadness will come upon you!

谈起蔬菜，全世界还能拿出什么东西与蒸得恰到好处的英国土豆相比呢？我并不是说，因为蒸土豆是烹调艺术的一大成就，它就总是或经常出现在我们的餐桌上。但是当它放在你面前时，肉体和精神会怎样地欢呼雀跃！一户体面人家餐桌上的煮土豆会给口味不高的人带来不俗的享受。土豆不管新老，都无疑是十分美味的。试着想想那些对这种食物还一无所知的文明国家吧——他们在道听途说中谈起它还带着轻蔑的语气！这些很少怀疑自己弄错了的批评家们，在生活中可能从来没吃过土豆。他们吞食的冠以土豆之名的食物，不过是一种鲜美特色被庸俗化或破坏掉的蔬菜。想象一下“面球”（老派的家庭主妇会这么叫）躺在盘子里，散发着最柔和、最微妙的香味，一触碰就碎掉，几乎要融化。回忆它的味道和余味，和肉一起食用，不管冷热，都是完美的搭配。再想想同一个土豆，用其他任何方法来烹食，会让人感到怎样的悲伤啊！