Rockingham, his banquet (Lord), 227
Roebuck, with spikenard; aux prunes; aux amandes de pin, 184
Roll bread, 40
Romans, fond of agriculture, 11, 13
“ eat dogs, 151
“ their manipulation of butter, 171
“ fond of fish, 212, 216
Rome its corruption; its fall, 401
Romulus, studied the advancement of agriculture, 13
“ was found under a fig-tree, 114
Rope dancers, 395
Roquefort cheese, 174, 175
Rosatum wine, 331
Rousseau, (J. J.) was not a practical vegetarian, 126
Rue, a counter poison; its properties, 90
“ wine, 333
Russell (Sir Edward), his memorable punch, 411
Rye, a detestable food, according to Pliny, 20
“ a substitute for coffee, 311
Sacred chickens, 156
Salad could not be procured for a queen, 51
“ in the middle ages, 75
Salangan, sea-swallow, 204
“ nests, 205
Salmasius, on truffles, 281
Salmon, when first mentioned; sung by
Ausonius; from Aquitaine; abundant in Scotland, 233
Salonite cheese, 174
Salt, consecrated to the gods; from the
asphaltite lake; used by the Jews; tax on salt, 267
“ superstitions concerning salt, 267
“ salt works in Italy; eaten with bread; four sorts, 268
Salt-meat, its preparation, 131
“ cellars, 389
Salts, digestive, 269
Samos, its oil, 98
Sandaligeruli, servants, 377
Sandals, 388
Sapa, cooked wine, 326
Sardinia, renowned for hams, 137
Saturn, the inventor of agriculture, 9
Saucepans of the ancients, 262
Saucers, 263
Sauces of various kinds, 257
Sauce manufacturers, 257
Saupiquet sauce, 258
Sausages of Lucania, 138
“ various, 140
Savillum pie, 286
Savory, 89
“ wine, 333
Scales of the ancients, 130
Scaliger, repugnance to water-cresses, 84
Scallop of Tarentum, 246
Scarus, a fish, 223
“ its renown, 213
“ celebrated for its anomalies, 224
Scate, its back appreciated by the Greeks, 233
“ despised by the Romans; its varieties
according to Lacépède; its eggs a curious remedy, 233
Scissor, a carver, 377
Scoparii, sweepers, 378
Scythians, drinkers of milk, 168
“ their manipulation of butter, 171
Sea, peopled with gods, 294
“ crawfish, its culinary preparation, 247
“ eels, fed on the flesh of slaves, 208, 214
“ “ heard their master’s voice; ornamented with necklaces, 220
“ “ how fattened; where caught; how prepared; from the Tiber, 221
“ “ venerated by the Egyptians; of a considerable size, 222
“ hedgehog, relished by the ancients; how prepared, 245
“ swallow, 204
“ wolf, an exquisite fish; a child of the gods;
eclipsed the sturgeon; where caught; relished by the Greeks, 223
Seals, 215
Seasoning, plants used in, 86
Seasonings, 266
“ with garum, 272
Seats, 388
“ used by the Hebrews, 372
Secale, rye, 20
Sechar, an exhilarating beverage, 100
Seeds, 46
Sejus seasoning, 161
Selech, his services to mankind, 267
Seneca, his declamations against luxury; his enormous wealth, 252
Sensualism of the ancients, 345
Sentinum wine, 328
Sepia, its black liquid; its conjugal affection; how it was dressed, 234
Sepia, an estimable dish, 234
Sergius, his fishponds, 243
Servants, 376
Sesame, how used, 86
“ cakes, 20
Severus, fond of geese; of pheasants, 160, 195
“ hares, 189
Sévigné, her opinion on coffee (Mde. de), 312
Shad, sold to the plebeians, 234
Shadows, a kind of parasites, 388
Sheep bread, 40
Shell, imitating precious woods, 369
“ fish, 241
“ “ its seasoning in Italy; how dressed by Apicius;
from Lake Lucrinus; from Pelorus; how cooked;
when served; relished by the ancients, 242
“ fruit, 117
Shepherds, ancient, 127
Shoes of the Romans, 388
Shrimps used for garum, 270
Sicilian cooks, 344
Sicily, renowned for cooks, 256
Sideboard, 264
Sieves, 265
Sigma, a horse-shoe shaped table, 369
Silatum, a Roman drink, 334
Siligineus panis, a kind of bread, 38
Siligo, a species of wheat, 19
Simnels, or wigs, 291
Simon’s speculation on frogs, 249
Sitarchi, magistrates for the allotment of corn, 21
Sitocome, an inspector of corn, 21
Sitologi, officers to superintend the purchase of corn, 21
Sitometræ, officers watching over the measurement of corn, 21
Sitonæ, inspectors of corn, 21
Sitophylaces, officers regulating the sale, 21
Skeleton, exhibited to the guests, 385, 393
Slavery in ancient times, 208
Slaves, sold by Cato; cruelties practised
against slaves; punished by crucifixion;
put to death to amuse a friend, 208
“ thrown to the sea-eels, 208, 214
“ more null than vile, 209
“ eating with their masters, 356
“ their stigmas, 376
“ lettered slaves, 376
Snails, a delicate hors-d’œvre, 265
“ how fattened, 326
Snipe, 207
Snow, preserved in cellars, 295
“ cullender, 226
Soles, 237
“ compared to partridges, 224
“ much sought after, 237
Solon, his sumptuary laws, 108, 347
Sorrel, how prepared, 69
Soterides, Nicomedes’ cook, 44
Sow, Jupiter’s first nurse, 134
Sow-thistle, given up to rabbits, 87
Sowing taught by Ceres, 24
Spain, celebrated for garum, 243
Spaniards, fond of acorns, 24
Spanish camomile, mixed with wine, 90
“ dancers, 395
Spectacles introduced in banquets, 383
Spelt, a species of wheat, 19
Spinach, little known to the ancients, 63
Spoons, 263
Squirrel, 190
Stag, 182
Stags’ horns consecrated to Diana, 180
“ flesh supposed to ensure longevity, 183
“ fillet of stag; shoulder of stag;
à la Persane; à l’Hortensius; à la Néméenne, 183
“ pies, 290
Starling, recommended by physicians; an erudite starling, 200
Statues of gods placed on the table, 389
Steward, dispensator, 376
Stilphon, his answer to Cybele, 81
Stokers, focarii, 378
Stone fruit, 97
Stork, 193, 204
Stoves of the ancients, 366
Strawberries, highly appreciated, 115
Strigil, used in the baths, 387
Structores, servants, 260, 377
Strutiophagous tribes, 203
Stuffed sucking pork, 139
Sturgeon, 216
“ a royal fish, 214
“ its price; compared to ambrosia;
honours it received; announced by the sound
of trumpets; an imperial dish in China, 216
“ its weight, 217
“ compared to peacocks, 224
Style of living in the 14th century, 352
Sucking-pigs, 137
“ stuffed, 139
Sucking-pig, with puddings, 351
Sugar, the honey of reeds; the Indian salt, 275
Sultana coffee, 313
Sumach, 92
Sumptuary laws, 152, 252, 346, 350, 381
Supper, 342
“ of the Hebrews, 343
“ primitive of the Romans; in the open air, 344
“ given by the Roman Emperors, 357
“ a Roman, 386
Swallow, sea, 204
Swan, 193
Sweepers, scoparii, 378
Sweet marjoram, when used, 89
Sweet wine, 326
Sword-fish, how dressed in Greece; despised by the Romans, 234
Sybaris, renowned for its good cheer, 126
Sybarites, their meditations upon a banquet, 227
Sycophants, 113
Symphoniaci, musicians, 389
Symposiarch, 391
Synthesis, a convivial dress, 389
Syracuse, its proverbial gastronomy, 127
Syrian dancers, 395
Syrup of truffles, 280
Tables, before each guest; veneered with
gold; of bronze; of wood; of silver; circular, 368
“ spotted or veined; of various forms;
changed at each course; how cleaned; of Cicero, 369
“ of ivory, 394
Taillevant, the cook of Charles VII. of France, 193
Talmouses, a kind of pastry, 292
Tarentum, renowned for its repasts, 126
“ the abode of luxury, 246
Tarragona overthrown by rabbits, 189
Tarts, of various sorts, 290
Taste, its definition, 124
Tax on salt, 268
Tea, gathering, 306
“ of two kinds; heating; rolling, 307
“ its miraculous origin, 308
“ compared to ambrosia, 309
“ tasters, 308
Teal, 206
Teeth, of ivory, 388
Teething repast, 357
Tence sauce, 258
Tench, mentioned by Ausonius; left to the common people, 236
Tethalassomenon wine, 330
Tétines à la Flamine; à la Salienne, 140
Thalassites wine, 330
Thasian nut, 117
Thasos wine, 328
Theagenes, a beef eater, 143
“ his voracity, 339
Theophrastus mentions the cherrytree, 102
“ “ the plum tree, 105
“ fond of pears, 107
Thesmophoria, a feast in honour of Ceres, 22
Thessalians, their appetite, 340
Thimbron, a culinary star, 254
Thorian law, respecting cattle, 127
Thrashing of corn, 14
Thrushes, 197
“ supplied an abundant manure; not eaten by children;
sung by Homer; sent as wedding presents; served at
sumptuous feasts; from Daphne, 197
“ kept in aviaries; sold by Varro’s
aunt; how fed; their price; in the shape of crowns, 198
“ prescribed to Pompey; recommended
to convalescents; their brains; eaten by Heliogabalus, 199
Thurium, its oil, 98
Thyme, its qualities; used for aromatic liqueurs, 89
“ wine, 333
Thys, his voracity, 339
Tiberius, fond of melons, 78
“ reared peacocks, 167
“ his generosity, 257
“ poisoned by mushrooms, 282
“ how he encouraged artists, 318
“ his sumptuary regulations, 347
Timachidas, a cook and a poet, 254
Titormus, his voracity, 339
Tonsores, barbers, 387
Tooth-powder used by the Romans, 387
Tortoise, its blood; of an enormous size, 246
“ how dressed, 246, 247
Tourte, a kind of cake, 291
Tractatores, servants in the baths, 387
Tremellius, took the surname of Scrofa, 128
Triclinarches, chief steward, 378
Triclinium, 372, 278
Trimalcio, a celebrated cook, 256
Trimestre, a species of corn, 20
Tripes, their reputation, 143
Triptolemus, the inventor of agriculture, 9
“ was a vegetarian, 124
Triticum, wheat, 19
Trojan pig, 137
Tromelia, renowned for cheese, 174
Trophy of agriculture, 411
Trout, little appreciated by the Greeks;
“ relished by the Romans; how dressed, 230
Troyenne, hog à la, 136
“ wild boar à la, 406
Truffles, the daughters of thunder;
“ where they grow; various sorts, 279
“ how prepared, 280
“ discovered by pigs, 135, 279
“ syrup of, 280
“ how preserved, 281
Tunny-Fish, its entrails; from Samos;
“ offered to Neptune; of Pachynum;
fishery of the Synopians; how prepared, 225
“ obstructed the navigation of Alexander;
of an immense size, 226
“ used for garum, 270
Turbot, a delicious food; compared to the pheasant;
the turbot of Domitian, 224
“ of Attica, 225
Turnips, from Thebes; Amiternum; how they were eaten, 67
Turkey, still retains the use of garum, 273
Turkey-hen, 163
“ how many are required to eat a turkey-hen;
celebrated by Sophocles; bewailing the death of Meleager;
reared in Roman farms; scarce in Egypt and Greece;
introduced into Rome, 164
“ sacrificed to Caligula; how fattened; à l’Africaine, 165
“ how prepared, 166
“ introduced into various countries; admired
by Charles IX. of France, 165
“ turkey eggs, 166
Turtle dove, 207
Twelfth-night cake, its composition, 54
Typhes, a sort of bread, 33
Tyrontes, a sort of bread, 33
Tyrotarichus, a popular dish, 174
Uladislas (King), his repugnance to apples, 108
Ulric (St.) festival of, 215
Ulysses, renowned for carving, 129
“ laid the cloth, 252
“ a model of delicacy, 380
Unguentarii, perfumers, 387
Utensils, culinary, 261
“ of the 14th century, 265
Vanilla chocolate, 313
Variety of repasts, 354
Varro’s aviary, 198
Vase of the House of Brunswick, 302
Vases of Sardonyx, 320
“ of silver; of gold, 321
Vatel, his tragic death, 215
Vauban’s recipe for eating corn in soup, 15
Veal, à la Syracusaine; à la Tarentaise, 144
Vegetables, 49
“ dried, 53
“ relished by the Romans, 50, 51
“ how preserved; scarce in England, three centuries ago, 51
Vegetarians, 126
Venafrum, 99
Venison, appreciated by eastern nations, 181
Ventilation of the dining-room, 392
Ventre de truie à l’Athénienne; à la Romaine, 139
Verjuice, its ancient use, 277
Vertumnus, 95
Verus (the Emperor), invented a new dish, 257, 286
“ his couches, 373
Vespucius (Americus) introduced the turkey into Portugal, 165
Vesta, the goddess of bakers, 37
Vestis cœnatoria, convivial dress, 388
Vicar’s wine, 337
Victoria, coronation banquet of H. M. Queen, 408
Victua, the goddess of food, 356
Villar’s Swiss porter, 341
Vine, cultivated in England, 335
Vinegar, its alleged qualities; from Egypt; used to cool the cannons, 278
“ cruet, 264
Vines, protected by the Roman law, 324
Vinum Tethalassomenon, 330
Violatum wine, 331
Vitellius, brought the pistachio tree to Rome, 120
“ regaled on pheasants’ brains, 195
“ served with a dish of 7,000 birds, 208
“ grew tired of sea-eels, 221
“ his culinary expenses, 257, 348
“ was an active polyphagist, 341
“ his nocturnal banquets, 345
Vocatores, servants, 377
Voracity, examples of, 339, 341
Vulture, 194
Walnut tree, a native of Asia, consecrated to Jupiter,
reserved to Persian kings, 118
Walnuts, when served; how eaten; their qualities;
used as an antidote; strewed on the nuptial chamber, 119
Warwick, his prodigality (Earl of), 351
Washers, peniculi, 379
Water, a vivifying principle; venerated by ancient nations, 293
“ conveyed into Rome, 295
“ its curative virtue, 296
“ cure system, practised by the Romans, 297
“ hot, used to drink, 296
“ cresses, a native of Crete; esteemed by the
Persians; despised by Plutarch; their properties, 84
“ an anti-scorbutic; how prepared 85
“ hen, 206
“ mills, 27, 28
Wax figures among the Romans, 377
“ vases, 318
Weaning supper, 357
Wedding-cake of the Romans, 286
“ wine, 337
“ repast of H.R.H. the Duke of Clarence, 351
“ day banquet, 357
“ of Charles VI., 259
Weights of the ancients, 130
Westphalia celebrated for hams, 137
Whales, 215
“ of four acres, 213
Wheat, 19
“ its price in Greece; public distribution in Rome, 21
“ its price in the olden times, 22
“ Indian, 44
Whiting, its light flesh, 230
“ its preparation, 231
Whitten used for tables, 368
Wild boar à la Troyenne, 185, 406
“ of immense size; served by Caranus; raised on farms, 186
“ how served, 187
“ how prepared, 186, 187
“ preceded by trumpeters, 187
Wild marjoram wine, 89
“ thyme, 89
William the Conqueror, his sumptuous banquets, 352
Wind-mills, 29
Wine, of grain; of the Britons, 301
“ obtained from fruits, 305, 322
“ disliked by some nations, 323
“ method of making, 325
“ fining of; how clarified, 327
“ of different kinds; Greek; Italian, 328
“ of a hundred leaves; white; red; two hundred years
old; how to change its colour, 329
“ mixed with sea-water; of Chios; various made wines, 330
“ interdicted to Roman ladies, 331, 332
“ its price in Greece; in Rome, 331
“ the drink of generous souls, 332
“ of Campania, 333
“ dealers in, 336
“ used for presents and fees; of citizenship, 337
“ sweet, 326
“ hot, 393
“ press of the ancients, 325
Wood, an extraordinary eater (Nicholas), 341
Woodcock, how prepared, 207
Wood-hen, 206
Wormwood, esteemed by the Egyptians; its various uses, 93
“ wine; its composition; it prevented giddiness, 98, 334
Wreaths of flowers, 391
Wrestlers fed on pork, 135
“ rewarded with an ox, 142
“ fed with cheese, 173
Xerxes, fighting for figs, 114
Xiphias fish, 225
York banquet, 403
Ypocras, 338
Zea, rice wheat, 20
Zeno, of Citium, of the same nature as the lupins, 47
“ cooked his lentils himself, 57
Zythum, beer, 299
ERRATA.
_Page_ 16, _line_ 19, _for_ which great and the, _read_ which the great
and glorious. _P._ 19, _l._ 16, _for_ Picardy to make bread, _read_ in
Picardy. To make bread. _P._ 19, _l._ 16, _for_ of leaven and, _read_ of
leaven is required, and. _P._ 26, _l._ 6, _for_ Flamine, _read_ Flamen.
_P._ 26, _l._ 25, _for_ leaves _read_ loaves. _P._ 27, _l._ 20, _for_
Cabire _read_ Cabira. _P._ 28, _l._ 28, _for_ hand-mill; by the Britons,
_read_ hand-mill, by the Britons. _P._ 32, _l._ 11, _for_ Megalarte and
Megalomar, _read_ Megalartus and Megalomazus. _P._ 33, _l._ 2, _for_
escarites, _read_ escharites. _P._ 33, _l._ 7, _for_ melitutes, _read_
melitates. _P._ 37, _l._ 8, _for_ Septier, _read_ Setier. _P._ 50, _l._
25, _for_ Ciens cheris, _read_ lieux cheris. _P._ 63, _l._ 28, _for_
chrysolacanon, _read_ chrysolachanon. _P._ 65, _l._ 34, _for_ has,
_read_ have. _P._ 67, _l._ 20, _for_ Amitermes, _read_ Amiternum. _P._
68, _l._ 18, _for_ possessed, _read_ possesses. _P._ 79, _l._ 11, _for_
Algidea, _read_ Algidus. _P._ 84, _l._ 25, _for_ dressed it in, _read_
dressed in. _P._ 93, _l._ 32, _for_ Corcyrus, _read_ Corcyra. _P._ 98,
_l._ 15, _for_ Halmade, _read_ Halmades. _P._ 99, _l._ 26, _for_
Venafra, _read_ Venafrum. _P._ 100, _l._ 31, _for_ sechar, _read_
schecar. _P._ 103, _l._ 11, _for_ Cæcilian, _read_ Cecilian. _P._ 106,
_l._ 18, _for_ fruit of, _read_ fruit, the. _P._ 124, _l._ 31, _for_
Hyberbius, _read_ Hyperbius. _P._ 125, _l._ 2, _for_ Erichtonius, _read_
Erichthonius. _P._ 129, _l._ 1, _for_ curators, _read_ curator. _P._
129, _l._ 25, _for_ life, _read_ life, the. _P._ 136, _l._ 16, _for_
Chalies, _read_ Chalcis. _P._ 139, _l._ 38, _for_ à la Bœotienne
_read_ à la Béotienne. _P._ 143, _l._ 15, _for_ Thasos, _read_ Thasus.
_P._ 149, _l._ 2, _for_ Mœlos, _read_ Melos. _P._ 153, _l._ 2, _for_
Carniphobis, _read_ Carniphobus. _P._ 150, _l._ 25, _for_ Scipio,
Metellus, and, _read_ Scipio Metellus and. _P._ 170, _l._ 26, _for_
philosopher, _read_ philologist. _P._ 171, _l._ 17, _for_ bouturos,
_read_ bouturon. _P._ 176, _l._ 7, _for_ consort of Nero, _read_ consort
of Augustus. _P._ 189, _l._ 5, _for_ consectuive, _read_ consecutive.
_P._ 203, _l._ 23, _for_ Marmot, _read_ Marmol. _P._ 213, _l._ 9, _for_
scare, _read_ scar. _P._ 216, _l._ 9, et passim, _for_ accipenser,
_read_ acipenser. _P._ 225, _l._ 8, _for_ Pachynum, _read_ Pachynus.
_P._ 296, _l._ 13, _for_ Sicyona, _read_ Sicyon. _P._ 230, _l._ 23,
_for_ pèsant, _read_ pèsent. _P._ 235, _l._ 21, _for_ of Scyathus,
_read_ of Sciathos. _P._ 236, _l._ 29, _for_ the Mostella, _read_ the
Mosella. _P._ 237, _l._ 17, _for_ the Bulistes, _read_ the Balistes.
_P._ 238, _l._ 2, _for_ of Phaleres, _read_ of Phalera. _P._ 242, _l._
9, _for_ of Polareo, _read_ of Pelorus. _P._ 247, _l._ 6, _for_
Minturnus, _read_ Minturnæ. _P._ 250, _l._ 12, _for_ a hook, _read_ to
hook. _P._ 251, _l._ 24, _for_ Pandarea, _read_ Pandarus. _P._ 253, _l._
12, _for_ the act of eating, _read_ the art of eating. _P._ 378, _l._ 3,
_for_ Cnide, _read_ Cnidus. _P._ 270, _l._ 12, _for_ Acarnidea,
Alopecomesia, _read_ Acarne, Alopeconnesus. _P._ 291, _l._ 26, _for_
eleven hundred, _read_ eleven. _P._ 293, _l._ 25, _for_ he prayed it
might be, _read_ he prayed that the Tiber might be. _P._ 309, _l._ 27,
_for_ Simon introduced Pauli, _read_ Simon Pauli introduced. _P._ 317,
_l._ 25, _for_ we have spoken, _read_ we will soon speak. _P._ 323, _l._
1, _for_ Helbon, _read_ Hebron. _P._ 325, _l._ 39, _for_ Plate III.,
_read_ Plate I. _P._ 366, _l._ 30, _for_ minutalim, _read_ minutatim.
_P._ 378, _l._ 15 and 36, _for_ Procillatores, _read_ Procillator.
DESCRIPTION OF PLATE No. XXVI. A, PAGE 365.
No. 1. Terra-Cotta Drinking-Vase, in the shape of a Bird.
No. 2. Drinking-Vase in the shape of a Tea-pot.
No. 3. Drinking-Cup, with Jupiter’s Head.
* * * * *
* * * * *
WORKS BY A. SOYER.
_Lately Published, the Eighth Edition, Handsomely Bound, Price 15s._,
THE
Gastronomic Regenerator:
A
SIMPLIFIED AND ENTIRELY NEW
SYSTEM OF COOKERY,
WITH NEARLY
TWO THOUSAND PRACTICAL RECIPES,
SUITED TO THE INCOME OF ALL CLASSES.
ILLUSTRATED WITH
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AND CORRECT AND MINUTE PLANS HOW KITCHENS OF EVERY SIZE, FROM THE
KITCHEN OF A ROYAL PALACE TO THAT OF THE HUMBLE COTTAGE,
ARE TO BE CONSTRUCTED AND FURNISHED.
BY A. SOYER.
LONDON:
SIMPKIN, MARSHALL, & CO., STATIONERS’ HALL COURT:
AND SOLD BY
JOHN OLLIVIER, PALL-MALL.
1853.
_For Criticisms see the Public Press in 1846._
* * * * *
The Gastronomic Regenerator
TRANSLATION FROM THE FRENCH OF A CULINARY DIALOGUE BETWEEN LORD M.
H. AND A. SOYER.--_From the “Gastronomic Regenerator,” p. 611._
S.--You are perfectly right, my Lord, the title of “Gourmet” belongs
only to him who eats with art, science, and care, and even with great
care.
LORD M.--The “Gourmand” is never entitled to the name of “Gourmet;” the
one eats without tasting, whilst the other tastes in eating.
S.--The proud and haughty man, my Lord, orders his dinner from
necessity; the man of the world--the profound epicure--orders his with
delight.
LORD R.--It is quite certain that too much attention cannot be given to
the proper execution of, and the intelligence displayed in, the order of
a dinner. The dinner--being of each day, each season, each century--is
not only an hereditary fashion, but also the soul of sociability; read
history, and you will perceive that, in all times, amongst all people,
the good which has been done--and sometimes the evil--was always
preceded or followed by a banquet.
S.--Nothing is more true, my Lord. Of all the pleasures which are
bestowed upon us in this world, that of the table is the only one which,
when the reins of the car of life become slack, parts from us with
regret, and often, as a faithful friend, leaves us but at the brink of
the tomb; whilst all other pleasures disappear gradually, like the
fading of a beautiful autumn, and cover our heads with the hoary locks
of winter.
LORD M.--It is positive that the gift of degustation belongs to all ages
of life,--a centenarian whom I knew well retained this pleasure until
his last hour.
S.--Our degustative senses require continual study, and unceasingly
claim a constant change.
LORD M.--The greatest wit lacks eloquence, if he neglect too much the
nature of his repast.
S.--Which proves, my Lord, that our most agreeable sensations depend,
not solely on nature, but on the care we take of ourselves.
LORD M.--Yes, the more sensitive the soul, the greater the power of
degustation. The degustative sensations operate with as great activity
on the palate as the charm of melody acts on the ear; for example, man
in a state of madness feels the want of eating, but the enchanting
pleasure of degustation is as much denied to him as that of reason.
S.--Your argument on this point is extremely just, my Lord; and are you
not of my opinion, that nothing disposes the human heart to amicable
feelings more than a dinner well conceived and artistically prepared?
LORD M.--It is that which has always made me say that a good cook is as
useful as a good tutor.
S.--I have always perceived, my Lord, that the finest palate is the most
difficult to please, but also the most just in praise.
LORD M.--The choice of wines is of great importance in the progress of a
dinner: a fine wine, light and generous, protects the cook and becomes
the benefactor of the guest.
S.--Permit me also to observe, my Lord, that a gastronomic _réunion_,
without the _beau sexe_ is to me a flower-bed without flowers, an ocean
without waves, a fleet without sails.
LORD M.--Certainly, such _réunions_ are the cradles of good manners and
sociability, even as intemperance is the tomb of morality.
* * * * *
Just Published, the Thirtieth Thousand, Price 7s. 6d.,
THE
Modern Housewife, or Menagere,
COMPRISING
Nearly One Thousand Recipes for the Economic and Judicious Preparation
of Every Meal of the Day,
AND THOSE FOR
THE NURSERY AND SICK-ROOM,
WITH MINUTE DIRECTIONS FOR FAMILY MANAGEMENT IN ALL ITS BRANCHES.
BY A. SOYER,
AUTHOR OF “THE GASTRONOMIC REGENERATOR,”
Illustrated with Numerous Engravings.
_For Criticisms, see the Public Press in 1849._
LONDON:
SIMPKIN, MARSHALL, AND CO., STATIONERS’ HALL COURT,
1853.
* * * * *
COPY OF A LETTER RECENTLY RECEIVED BY THE AUTHOR FROM DR. ERASMUS
WILSON, AUTHOR OF “HEALTHY SKIN, A POPULAR TREATISE ON THE SKIN AND
HAIR.”
17, HENRIETTA STREET, CAVENDISH SQUARE,
_July 18th, 1853_.
SIR,
May I beg your acceptance of the accompanying small volume, for the
part illustration of which I am indebted to your admirable
“Housewife.” Your nursery dinner is one of the most valuable pages
I have ever read on the subject of Diet; and it is calculated to
confer an everlasting benefit on society.
I am, Sir,
Your faithful servant,
ERASMUS WILSON.
A. SOYER, ESQ.
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Extract from “Healthy Skin, a Popular Treatise on the Skin and Hair.”
By Erasmus Wilson, F.R.S.
There is another branch of dietetics that calls for an observation from
me, I mean the diet of children. Children are growing animals; nutrition
in them is active, and calls for good and plentiful material in the
shape of nourishment. As far as period is concerned, the same law that
applies to adults is equally suited to them, three meals a day, an
interval of four hours between each. I speak of children out of arms,
not of infants. The substance of their meals cannot be too nutritive, or
too much varied.