156 THE COMPOSITION OF PATTIES. 



it in every light, I could discover no other re- 

 semblance than that of a cafs lip, I have ever 

 since maintained a most decided antipathy to pry 

 into the contents of patties of every description 

 (unless made at home), pork pies included, and 

 scrupulously adhere to plain roast and boiled (not 

 chickens, unless purchased from a farm -yard), 

 beef, mutton, and veal. There is a vulgar saying, 

 ** What will not poison, will fatten.'' It may be 

 true enough, for anything I can vouch to the 

 contrary, and most probably is the case, since 

 poisons are now so extensively used in all articles 

 of general consumption. 



But, although a dog-feeder, I must confess to 

 great fastidiousness of taste in the eatables and 

 drinkables which have to pass the ordeal of my 

 iiery delicate palate. A short time since, an 

 illustration of how patties are supposed to be com- 

 pounded appeared in Pmich, showing how a new 

 setter-up of a rival cook-shop was defeated, by the 

 proprietor of the old established concern paying 

 a scavenger to throw a dead cat over his neigh- 

 bour's counter Avhen the shop was filled with cus- 

 tomers. " There, Marm !" exclaimed the man, 

 " that makes nine, and I'll call to-morrow for the 

 money ;" Avith which, throwing pussy down, he 

 hastily made his exit before the woman could 



