EXPLORING THE COUNTRY. 17 



Arrived home, as Burmah said dinner would be 

 ready in an hour, we betook ourselves to our snug 

 tent-like rooms till then. In an hour we sat down 

 to dinner cool and comfortable. 



One and all we are simple enough in matter of 

 eating, although a little fanciful in liquids. There 

 is soup and fish generally ; this followed by the 

 never- tired- of Highland mutton ; then a wild duck, 

 a leveret, or one of Burmah's wonderful curries, is 

 about the extent of the usual carte. In the house 

 are all sorts of potted and preserved things, which 

 are seldom touched, except sometimes the sweeter 

 sorts, as an excuse for getting Highland cream. 

 At this, our inaugurating dinner, some of Major 

 Duncan's East India sherry was declared perfect. 



" What," asked Ward, " do people mean by 

 advertising cheap dinner sherry? The very idea is 

 abomination. Why, where, in the name of Yatel or 

 Ude, should one drink good wine, if not at dinner ? " 



" Eight, king," said I, "have Seltzer, luncheon 

 or ladies' sherry, if you like ; but dinner- wine should 

 stand first in the list; and, after dinner, have what 

 you like, from weak claret to brandy, or for some, 

 who must have it from custom, old port or Madeira. 

 What say you, Major ? " 



c 



