Hints for the table: or, the economy of good living / [Anon].

  • John Timbs
Date:
1838
Catalogue details

Licence: Public Domain Mark

Credit: Hints for the table: or, the economy of good living / [Anon]. Source: Wellcome Collection.

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    scended even to us; half the jests whose gaiety is still contagious; and half the epigrams, whose point is yet felt, were horn of these brief and brilliant hours.—Miss London. A nice point is thus settled in Boswell's Life of Dr. Johnson.—Boswell. “ I consider distinction of rank to be of so much importance in civilized society, that if I were asked on the same day to dine with the first duke in England, and with the first man in Britain for genius, I should hesi- tate which to prefer.”—Johnson. “ To be sure, sir, if you rvere to dine only once, and it were never to be known where you dined, you would choose rather to dine with the first man for genius; but, to gain respect, you should dine with the first duke in England. For nine people in ten that you meet with would have a higher opinion of you for having dined with a duke; and the great genius himself would receive you better because you had been with the great duke.” Rational 33 timers. The following quotation from Jamieson's Scottish Dic- tionary, points out the frugal and temperate Scot; and may be contrasted with the proverbial invitation of the better-feeding English, “ Will you come and take your mutton with me ?”—“ Kail, used metonomieally for the whole dinner; as constituting, among our temperate an- cestors, the principal part. Hence, in giving a friendly invitation to dinner, it is common to say, ‘ Will you come and tak your hail wi’ me ?’ This resembles the French invitation, “ Voulez vous venir manger la soupe cliez moi P In a comparison of French and English living, it has been said : “ live as they do in Paris,” and you will find it cheaper here. Give up the joint, and take to the chop, and the difference will be apparent. In point ol fact, you pay enormously for the scraps you get in France—a penny- worth of cookery costs you ten-pence. But then to be sure, as a hair-dresser once said, when his customer thought lie charged rather too much;—“ But then, sir, consider the science.”
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