626 MEALS MEDICINAL. 
why the French bean sympathizes with the flesh of deer; why 
salt fish points to parsnip; why brawn makes a dead set at 
mustard; why cats prefer valerian to heartsease, old ladies 
vice versé (though this is rather travelling out of the road of the 
dietetics, and may be thought a question more curious than 
relevant) ; why salmon, a strong sapor per se, fortifieth its 
condition with the mighty lobster Sauce, whose embraces are 
fatal to the delicate relish of the turbot ; why oysters in death 
rise up against the contamination of brown sugar, while the 
sweet yam by turns court, and are accepted by the compliable 
mutton-hash, she not yet decidedly declaring for either! We 
are as yet but in the empirical stage of cookery : we want to be 
able to give a reason of the relish that is in us.” 
SAUSAGE. 
A RECEIPT for stewing “Sauce-sedges” is given in the True 
Gentlewoman’s Delight (1653), as used at the Bridge Fair, 
Peterborough, according to a Charter granted to the Abbot of 
that “ Golden” city in the days of Henry the Sixth; it being | 
then a time-honoured custom, which is still observed, to eat 
a luncheon of Sausages, and Champagne thereat. But far 
more ancient, it would appear, is the German Sausage :— 
“The graceful madchens trip, and trip, 
To sound of rippling flutes ; 
The old men deeply sip, and sip, 
As grave as ancient mutes; 
The Fraus all sigh contented, 
As wine, and music flow, 
For Sausage was invented 
A thousand years ago.” 
The famous Hungarian Pork Sausage, or “ Salami,” as big as a 
man’s arm, is very largely consumed throughout Austria; it is 
generally purveyed by a provision pedlar, who carries cheese, 
and Salami, together with an enormous pair of scales. The 
addition of flour which is often made in these, and other Sausages, 
causes them to become unwholesome if they are kept for any time, 
because a fermentation is developed of the moist flour, which 
is injurious. English black puddings, provided they be eaten 
freshly made, are useful vehicles for supplying animal “‘ hemo- 
globin” to bloodless patients whose digestive powers are not 
too much impaired for assimilating the contents thereof. Fat 
pork is boiled for about three-quarters of an hour, then chopped 
