The Black Swans 



Simpson's in the Strand? Did you 

 ever feast on 'a real "finished" leg in 

 a Scottish border home — say like John 

 Clay once kept near Kelso? Did any 

 of you sit at our own table that time 

 friend Ogilvie sent us a loin and leg 

 from one of a lot of wonderful lambs 

 produced at the Wisconsin Agricultural 

 College farm at Madison? No? Well, 

 Mary knows how to brown a fancy 

 cut of lamb to a nicety; and if the 

 American people at large could once 

 have a chance at lamb and mutton 

 such as the English are familiar with, 

 we too would soon become a lamb-and- 

 mutton eating nation, which now we 

 are not — mainly because we have not 

 had a chance at the real thing. 



While on this subject, and while you, 

 dear knitters, are proceeding with your 

 work of mercy, and apropos of lambs, I 

 once interviewed the Italian Minister 

 of Agriculture in Rome on the general 

 subject of flock-keeping in the land of 

 the olive, the ilex and the vine. I had 



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