OPSOPHAOY. 535 



supper proper, which, though it contained eggs done in 

 as many ways as now in France, with many other excel- 

 lent things besides, was but prefatory to something bet- 

 ter still, for which all the company took care to keep a 

 corner, and a keen look-out. This grand course, which 

 comprised everything that was costly, exquisite, wonder- 

 ful, and rare, was usually ushered in with a pomp and 

 grandeur suitable to its importance. As to the bill of 

 fare furnished by the cook, and read out vivd voce by the 

 master to the assembled guests, who but a Greek dei- 

 pnosophist could hope to follow it out, or even venture 

 to guess what particular salt, sour, bitter, peppery, olea- 

 ginous, or agrodolce viands were intended under any of 

 the high-sounding items?* In place, therefore, of enter- 

 ing into hopeless particulars, from which neither ourself 



* Tte above glimpse of tie resoioroes of a Greek supper will 

 appear very poor, if contrasted witt tte glowing accounts trans- 

 mitted to us by gormandizing poets, of the feasting ia the golden 

 age ; when, if we may believe their traditions, the supply of vic- 

 tuals and the capacity of the stomach were without limits, the 

 appetite persistent and insatiable, and the whole service of kitchen 

 and sideboard spontaneous, automatic, and well-regulated ; 



Withouten hands the glasses fly. 

 The dishes at a wish draw nigh. 

 And at a wish retire.' 



Everybody then ordered his dinner, not of the cook, but of obse- 

 quious ministering utensils, and self-dressing, self-serving viands. 



I'm hungry, old mahogany, despatch ! 

 For feasting renovate thy beaming face ; 

 Come, coziest couch, thy fasting lord convey. 

 And place him plunged in cushions at the board ; 

 Haste, ye Ionian roUs, from th' oven borne 

 Hot-rasp'd ; and thou, my trusty tray. 

 Hie to the kitchen, and return with freight 

 Of mince and mattyas, scallops, hash and stew. 



' Pamell's ' Fairy Tale." 



