Page:Monthly scrap book, for June.pdf/20

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             20                   THE MONTHLY
             of our forefathers without a sentiment of pity.
             A roasted ox, and about a dozen large cauldrons
             of greens, formed the common meal of the most
             powerful Baron and his dependants. It is not two
             centuries since the Duchess of Northumberland,
             usually made her breakfast on salt herrings. Yet
             even in those days the profession of cookery was
             not wholly undistinguished by the royal favour.
             The manor of Addington, in Surrey, is still held
             by the tenure of dressing a dish of soup for the
             King at his coronation. Stow likewise, in his
             Survey of London informs us, that Henry VIII.
             granted an estate in Leadenhall-street to “ Mistress
             Corunwallies, widdow, and her heirs, in reward of
             fine puddings by her made, wherewith she had
             presented him."--But perhaps the greatest triumph
             of human genius in this department was achieved
             by the chief cook of Louis XIV. On a grand
             entertainment, he dressed a pair of his Majesty's
             old slippers with such exquisite skill, that the King
             and his courtiers declared it to be the best dish
             they had ever ate! Such a man was indeed an
             honour to his age and country: but, alas! he has
             found no successor.
             A few days ago we were present at a wedding of
             the servant of the English Consul, a native of
             Larneca, with a pretty looking girl of the same
             place. There was some disparity of years between
             them, as the bridegroom was about forty, and