130 THE REV. J. G. WOOD. 



a sub-profession, and to devote to it at least the best 

 months of the winter of every year. 



A rather amusing incident occurred in connection 

 with one of these Brixton lectures. My father, in the 

 course of his remarks, had happened to speak of the 

 excellence of rats' flesh as an article of diet, pointing 

 out that the almost universal repugnance to it was 

 simply a matter of prejudice, and that it was in reality 

 far more delicate and well-flavoured than that of rabbit 

 or hare, and stating that he himself had often partaken 

 of the dainty in question, and hoped often to do so 

 again. Although the lectures were private, accounts 

 of them were regularly sent to the local newspapers ; 

 and by the succeeding Saturday the following notice 

 had been copied into pretty well half the newspapers in 

 the kingdom : 



Having in the course of his lecture to allude to the hedgehog 

 and the squirrel, Mr. Wood observed that it was well known that 

 these animals, when dead and properly cooked, formed excellent 

 articles for human food. Few people were, however, aware that, 

 when similarly treated, the flesh of a rat had a finer flavour, and was 

 altogether a greater delicacy than either of them. There was 

 literally nothing of which he (the lecturer) was so fond as a rat-pie. 

 This was a dish which frequently made its appearance on his table, 

 and was enjoyed by all the members of his family. He had several 

 friends, too, who, like himself, had overcome their prejudice, and 

 thoroughly enjoyed a good helping of rat-pie. He remembei'ed one 

 most interesting case of a whole family who, except the parents, 

 were extremely fond of this dish. They were in very good circum- 

 stances, owning large grain stores on the Medway. Their residence 

 was close by, and rats abounded in the neighbourhood. It was 

 always their custom when their parents were out to have their great 

 treat. This being the case on one occasion, dinner-time came, and 

 every one was ready for the repast, which consisted of a pie con- 



