PORKIDGE AND MILK, 
of the same end and purpose in giving your rice and 
curry a relish, as Worcester, Harvey, or any of the 
numerous other sauces give a relish and flavour to the 
old country dishes. We suspect if the old country 
dishes could be had in the planting districts, the 
sauces would be held in light esteem, farewell to sambals. 
Bombay ducksj &c., yet, we don’t know it might do 
at first, the first novelty exchange. But depend upon 
it curry and rice or rice and curry is the planters’ dish. 
It is suitable for the climate and custom, and the 
servants know how to make it. We have known some 
who abolished rice and curry altogether, but it 
would not be put down, it would crop up. Some 
hot day, the beef would arrive, tainted and unfit for 
food. The mutton would be or consist more of sinews 
and skin than flesh. Neither could be partaken of, 
and being dismissed from the table, there was no rice 
and curry. You were hungry and had nothing to 
eat ; you now come to the conclusion, that it had 
been a rash act, discarding that old stand-by, 
and some faint ideas of what bad and has been said 
of never cutting an old friend or an old pulper, 
because you have no immediate or apparent use for 
them, rise up in reproachful memory in your mind ; 
you put your hands in your pockets, stretch out 
your legs to their full length below the tab^e, and call 
out “Boy!” — to which he speedily responds in the 
usual way, and that is by your requiring to shout out 
in a very much louder tone, nut once, but two or 
three times, until he responds in the way you desire 
and require. “Boy. Now you understand, always 
after this make rice and curry, whatever there is for 
dinner, always have it in case it may be wanted. 
And, in case it is not used, why you can just eat it 
yourself.” This order seems to be full comprehended, 
for the reply is, “Yery good sir, always make, always 
have curry and “Come now,” say you, “Come 
now, recollect, always have rice and curry.” 
But in case some of our readers may still desire to 
dispute the point, some other somewhat similar ap- 
plications on articles of diet will now be given. Take 
“porridge and milk,” Porridge is the chief food, and 
milk merely an accompaniment to make it go down 
just exactly in the same point of view as curry 
is to the rice, therefore we say porridge and milk. 
Now we would just appeal to any of our old Scotch 
planters, if, in their early days in the old country, they 
ever heard this staple article of diet called “milk and 
porridge.” Would not ‘ ‘ J enny, ” with her bare red arms 
and short gown, look somewhat stupid and con- 
fused if you gave the order to make milk and porridge 
to breakfast? She would stare at you, and likely say, 
