mount Ida, while the earth beneath them sprung up in crocuses, saffrons, hyacinths, and a bed of the softest flowers for their repose.

This close translation of one of the finest passages in Homer, may suggest abundance of instruction to a woman who has a mind to preserve or recal the affection of her husband. The care of the person, and the dress, with the particular blandishments woven in the cestus, are so plainly recommended by this fable, and so indispensably necessary in every female who desires to please, that they need no further explanation. The discretion likewise in covering all matrimonial quarrels from the knowledge of others, is taught in the pretended visit to Tethys, in the speech where Juno addresses herself to Venus; as the chaste and prudent management of a wife's charms is intimated by the same pretence for her appearing before Jupiter, and by the concealment of the cestus in her bosom.

I shall leave this tale to the consideration of such good housewives who are never well dressed but when they are abroad, and think it necessary to appear more agreeable to all men living than their husbands: as also to those prudent ladies, who, to avoid the appearance of being over-fond, entertain their husbands with indifference, aversion, sullen silence, or exasperating language.

Sheer-lane, March 17. UPON iny coming home last night, I found a very handsome present of wine left for me, as a taste " of 216 hogsheads, which are to be put to sale at € 201. a hogshead, at Garraway's Coffee-house in Ex“ change ailey, on the 22d instant, at three in the “ afternoon, and to be tasted in Major Long's vaults " from the 20th instant till the time of sale.” This having been sent to me with a desire that I would give my judgment upon it, I immediately impanelled a jury


of men of nice palates, and strong heads, who being all of them very scrupulous, and unwilling to proceed rashly in a matter of so great importance, refused to bring in their verdict till three in the morning; at which time the foreman pronounced, as well as he was able, extra-ordinary French claret. For my own part, as I love to consult my pillow in all points of moment, I slept upon it before I would give my sentence, and this morning confirmed the verdict.

Having mentioned this tribute of wine, I must give notice to my correspondents for the future, who shall apply to me on this occasion, that as I shall decide nothing unadvisedly in matters of this nature, I cannot pretend to give judgment of a right good liquor, without examining at least three dozen bottles of it. I must at the same time do myself the justice to let the world know, that I have resisted great temptations in this kind; as it is well known to a butcher in Clare-market, who endeavoured to corrupt me with a dozen and a half of marrow bones. I had likewise a bribe sent me by a fishmonger, consisting of a collar of brawn, and a joll of salmon; but not finding them excellent in their kinds, I had the integrity to eat them both up, without speaking one word of them. However, for the future, I shall have an eye to the diet of this great city, and will recommend the best and most wholesome food to them, if I receive these proper and respectful notices from the sellers, that it may not be said hereafter, that my readers were better taught than fed.

O 2


.......Gustus elementa per omnia quærunt,
Nunquam animo pretiis obstantibus......



From my own Apartment, March 20. HAVING intimated in my last paper, that I design to take under my inspection the diet of this great city, I shall begin with a very earnest and serious exhortation to all my well-disposed readers, that they would return to the food of their forefathers, and reconcile themselves to beef and mutton. This was the diet which bred that hardy race of mortals who won the fields of Cressy and Agincourt. I need not go up so high as the history of Guy Earl of Warwick, who is well known to have eaten up a dun-cow of his own killing. The renowned King Arthur is generally looked upon as the first who ever sat down to a whole roasted ox (which was certainly the best way to preserve the gravy;) and it is farther added, that he and his knights sat about it at his round-table, and usually consumed it to the very bones before they would enter upon any debate of moment. The Black Prince was a professed lover of the brisket; not to mention the history of the sirloin, or the institution of the order of beef-eaters, which are all so many evident and undeniable marks of the great respect which our warlike predecessors have paid to this excellent food. The tables of the ancient gentry of this nation were covered thrice a day with not roast beef; and I am credibly insormed, by an an« 'uary who has searched the registers, in which the 6 's of fare of the court are recorded, that instead of “ chind bread and butter, which have prevailed of late 66 aft, the maids of honour in Queen Elizabeth's time s fro allowed three rumps of beef for their breakfast. havinın has likewise been in great repute among our my ju..countrymen, but was formerly observed to be

age, they

the food rather of men of nice and delicate appetites, than those of strong and robust constitutions. For which reason, even to this day, we use the word sheepbiter as a term of reproach, as we do beef-eater in a respectful and honourable sense. As for the flesh of lamb, veal, chicken, and other animals under were the invention of sickly and degenerate palates, according to that wholesome remark of Daniel the historian, who takes notice, that in all taxes upon provisions, during the reigns of several of our kings, there is nothing mentioned besides the flesh of such fowl and cattle as were arrived at their full growth, and were mature for slaughter. The common people of this kingdom do still keep up the taste of their ancestors; and it is to this that we in a great measure owe the unparalleled victories that have been gained in this reign: for I would desire my reader to consider, what work our countrymen would have inade at Blenheim and Ramillies, if they had been fed with fricacies and ragouts.

For this reason, we at present see the florid complexion, the strong limb, and the hale constitution are to be found chiefly among the meaner sort of people, or in the wild gentry, who have been educated among the woods or mountains. Whereas

many great families are insensibly fallen off from the athletic constitution of their progenitors, and are dwindled away. into a pale, sickly, spindle-legged generation of valetudinarians.

I may perhaps be thought extravagant in my notion; but I must confess, I am apt to impute the dishonours that sometimes happen in great families to the infiaming kind of diet which is so much in fashion. Many

dishes can excite desire without giving strength, and | heat the body without nourishing it; as physicians ob

serve, that the poorest and most dispirited blood is most subject to fevers. I look upon a French ragout to be as pernicious to the stomach as a glass of spirits;

and when I have seen a young lady swallow all the instigations of high soups, seasoned sauces, and forced meats, I have wondered at the despair or tedious sighing of her lovers.

The rules among these false delicates are to be as contradictory as they can be to nature.

Without expecting the return of hunger, they eat for an appetite, and prepare dishes not to allay, but to excite it.

They admit of nothing at their tables in its natural form, or without some disguise.

They are to eat every thing before it comes in season, and to leave it off as soon as it is good to be eaten.

They are not to approve any thing that is agreeable to ordinary palates; and nothing is to gratify their senses, but what would offend those of their inferiors.

I remember I was last summer invited to a friend's house, who is a great admirer of the French Cookery, and as the phrase is, “eats well.” At our sitting down, I found the table covered with a great variety of unknown dishes. I was mightily at a loss to learn what they were, and therefore did not know where to help myself. That which stood before me, I took to be a roasted porcupine, however did not care for asking questions; and have since been informed, that it was only a larded turkey. I afterwards passed my eye over several hashes, which I do not know the names of to this day; and hearing that they were delicacies, did not think fit to meddle with them.

Among other dainties, I saw something like a pheasant, and therefore desired to be helped to a wing of it; but to my great surprize, my friend told me it was a rabbit, which is a sort of meat I never cared for. At last I discovered, with some joy, a pig at the lower end of the table, and begged a gentleman that was near it to cut me a piece of it. Upon which the gen. tleman of the house said, with great civility, I am sure you will like the pig, for it was whipped to death.

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