Sea Swallows 



he spread what was certainly an elegant repast 

 for supper. Breakfast was still more elaborate, 

 so that one might almost have thought he was 

 the M^/ of some fashionable hotel in disguise — 

 excellent coffee, splendid hot rolls (he named 

 the " baking powder " he had used for twenty 

 years, and declared it couldn't be beaten, and, 

 judging from his biscuit, I thought so, too), 

 beans, terns' eggs — and two kinds of cake ! 

 Attractive as were all the outward aspects of the 

 house, high on a bluff overlooking the ocean, 

 with its broad veranda, amid silver-leaf pop- 

 lars, and birds, sheep and chickens flocking 

 about, the coziest spot was the ' ' throne-room ' ' 

 of my generous host — the low-studded kitchen, 

 with barrels in one corner, an old lounge in an- 

 other, pail's of water in the sink, shining lamps 

 on the narrow shelf, and a polished stove giving 

 out a comfortable warmth, while the presiding 

 genius often interrupted his dish- washing and 

 other duties of state with high argument of 

 philosophy and theology. 



Probably the rarest delicacy in the world is 

 a dish of peacocks' tongues. It is doubtful 

 whether fine feathers make fine tongues ; even 

 if they do, economic considerations prevent 

 my hoping ever to enjoy that luxury. Perhaps 



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