THE PREPARATION, ETC., OF FOOD. 83 



rice, or any other abominable cheap substitute, but 

 good, wholesome rice, which can be procured at no 

 very great expense wholesale from many excellent 

 firms in Liverpool and elsewhere. We ourselves are 

 indebted to Messrs Golding or Ireland of the above- 

 mentioned town or city it should be now, I suppose, 

 as has there not been a new cathedral lately erected ? 

 At all events, Liverpool can boast of a bishop. The 

 rice should be without husk ; indeed, I believe all 

 " husks " or " sharps," as they are often technically 

 called to be most detrimental as an admixture 

 amongst pheasants' food. 



The rice should not be boiled as if for curry every 

 grain separate ; nothing can be worse. A pan of 

 food consisting of grains of rice nicely wrapped 

 round with meal and other ingredients looks very 

 pretty and attractive food ; but try and keep your 

 young birds on it for a few days. Although the 

 separate granules are just the right size for picking, 

 and most fascinating to the eye, you will soon see 

 them weaken perceptibly, and go off in condition 

 under your very eyes. 



Things sweet to taste, prove in digestion sour. 



SHAKESPEARE (King Richard II., Act i., scene 3). 



No, the rice should be cooked into a solid mass 

 just such a mass as you would discharge your cook for 

 attempting to send to table of such a consistency 

 that, when smeared together by your fingers on the 

 cooking table, the grains will adhere together and 



G 2 



