THE ART OF COOKING GAME. 437 



ments has always been an officer of considerable dignity ; and 

 so highly was the profession esteemed among the luxurious 

 ancients that a good Cook, we are informed, was termed Flomi- 

 num Servatorem — the preserver of mankind * 



Notwithstanding all this high appreciation of culinary talents, 

 we, like many others, would greatly prefer leaving the branch, 

 with all its honors and practical operations, in the hands of 

 those who have made the Scientia Popince their particular study 

 and pursuit, though we cannot refrain from venturing a few 

 remarks in reference to the art, so far as it concerns the comfort 

 of the Sportsman. We do not, however, consider the subject 

 of cookery (as some foolish persons would affect) beneath our 

 notice ; but, on the other hand, regret exceedingly that our 

 "unavoidable ignorance on this score will confine our observa- 

 tions within a very limited sphere. 



Nothing is more annoying, at least to us, and no doubt gene- 

 rally to our friends, than to toil after Game all day, although 

 this toil be our pleasure, and then have it totally ruined by the 

 carelessness or ignorance of the Cook, and, what is worse than 

 all, perhaps disappoint a score of anxious guests, whom, in the 

 goodness of ourjbeart, we have asked to be partakers of our 

 feast. 



We are not a Cook, brother Sportsman, nor are we a Glutton ; 

 but we may, however, be a Gormand, or, in other words, an Epi- 

 cure, in all that relates to the cooking and serving-up of Game. 

 There is, however, a wide distinction between these two chai'ac- 

 ters. The Epicure, by the acuteness of his palate in the exer- 

 cise of that sense bestowed upon him by his Creator, is able to 

 distinguish the good from the bad. The other regards not the 

 delicacy or the quality of the food set before him, but rejoices 

 alone at the quantity which he may be permitted to stow away 

 in his capacious, ever-craving maw. 



If a greedy, gormandizing fellow, unaccustomed to good living 

 and moderate drinking, chooses to overload his stomach at a 

 dinner-table, surelj* such beastly conduct is no argument against 

 the rational enjoyment of eating in moderation, or against the 

 seductions consequent upon good cookery and highly-seasoned 

 food; for it is a well-known fact, as stated by Accum, "that 



* See the Cook's Oracle. 



