MEATS. 467 
He welcomes all his friends at seven 
Each Saturday, and Wednesday even ; 
No relicks stale with art unjust 
Lurk in disguise beneath his crust : 
His pies, to give you all fair play, 
Smoke only when ’tis market day : 
If rumps and kidneys can allure you, 
Ben takes upon him to assure you, 
No cook shall better hit the taste 
In giving life and soul to paste : 
If cheap and good have weight with men, 
Come all ye youths, and sup with Ben.” 
In some of the Northern Islands, which are particularly noted 
for the excellence of their Mutton, it is said that the peculiar 
flavour of the meat is due to the fact that the sheep occasionally 
regale themselves upon seaweed. 
One ounce of Mutton flesh contains eighty-six grains of 
proteid; a thin Mutton chop contains forty-one grains. At 
the Red Queen’s dinner (in Alice through the Looking Glass) 
her Majesty ordered, “ Put on the joint!” and the waiters 
set a leg of Mutton before Alice, who looked at it rather 
anxiously, as she had never been made to carve a joint 
before. ‘‘ You look a little shy,” said the Red Queen ; * let 
me introduce you to that leg of Mutton. Alice! Mutton !— 
Mutton! Alice!” The leg of Mutton got up in the dish, 
and made a little bow to Alice, and Alice returned the bow, 
not knowing whether to be frightened, or amused. “May I 
give you a slice ?”’ she said, taking up the knife and fork, and 
looking from one Queen to the other. “Certainly not,” said the 
Red Queen very decidedly ; “it isn’t etiquette to cut anyone 
you've been introduced to!” ‘Remove the joint!” And 
~ the waiters carried it off, and brought a large plum-pudding in 
its place. Among Secrets in Physic and Chirurgery (1653) it is 
ordered as specially restorative ‘‘ to take a young leg of Mutton ; 
cut off the skin, and the fat; take the flesh, being cut into small 
pieces, and put it into a stone bottle; then put to it two ounces 
of raisins of the sun (stoned), a large mace, an ounce and a half 
of sugar-candy, and stop the bottle very close, and let it boil 
in a chafer three houres; and so put the juice from the meat, 
and keep it in a clean glasse ; it will serve for three breakfastes, 
or, if he will, he may take some at three a’clock in the afternoon, 
being made warm” (Right Honourable the Countesse of Ker, 
late deceased). 
