1774 Retirement of Josiab Colebrooke 123 



dinner at which congenial men interested in science might 

 meet in pleasant social union. He had tended it through 

 its early years with unremitting zeal, husbanding its finances, 

 catering for its entertainment and sedulously taking his part 

 in the invitation of guests. He had watched it become 

 increasing^ linked with the Royal Society as a pleasant 

 and useful appendage, to which admission was desired by 

 the Fellows, and which supplied them with an opportunity 

 not only of meeting each other, but of showing hospitality 

 to outsiders in a more intimate and friendly way than was 

 possible at the formal meetings in the rooms at Crane Court. 

 He had every reason to retire with the consciousness that 

 he had done his duty, and with the assurance that his 

 labours had been rewarded by the most gratifying success. 

 Of the eight friends who met together at the start only 

 two besides himself now survived Sir James Burrow and 

 Dr. William Watson. 



It is interesting to compare Josiah Colebrooke's latest 

 with his earliest bills of fare. They show but little change 

 in their general character. Their solidity and "John Bull " 

 aspect remain. There are still two kinds of fish at the top 

 followed by joints of beef, lamb, veal or pork, with calves' 

 head, brawn, bacon and greens, fried trype, wild ducks, 

 lobsters, one or more " plumb-puddings," several apple 

 tarts and ending off with butter and cheese. But one marked 

 alteration is visible : vegetables are much more prominent 

 and varied. Throughout the winter and spring these gener- 

 ally consist only of " greens," but in spring radishes and 

 parsnips occasionally appear. Asparagus is on the table 

 three or four times in May and June, cherry or currant tarts 

 are succeeded in later weeks by peas, beans, and cauliflower, 

 and these in autumn by artichokes, until the " greens," 

 which have seldom wholly disappeared, come back again 

 as the standard vegetable diet, mingled with potatoes or 

 flanked with turnips and pickles. 



Another difference between the earlier and later bills of fare 

 consists in the increasing appearance of French words indi- 

 cative of the advent of a kind of cookery that the Treasurer 



