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404 It was not till some days later that Judith understood why, at the last moment, with death before his eyes, Coppinger had urged on her this ratification of her marriage. It was not till his will was found, that she understood his meaning. He had left to her, as his wife, everything that he possessed. No one knew of any relatives that he had, for no one knew whence he came. No one ever appeared to put in a claim against the widow. On the second day the remains of the burnt cottage were cleared away, and then the body of Cruel Coppinger was found, fearfully charred, and disfigured past recognition. There were but two persons who knew that this blackened corpse belonged to the long dreaded captain, and these were Judith and Oliver. When the burnt body was cleared from the charred fragments of clothing that were about it one article was discovered uninjured. About his throat Coppinger had worn a silk handkerchief, and this as well as the collar of his coat had preserved his neck and the upper portion of his chest from injury such as had befallen the rest of his person. And when the burnt kerchief was removed, and the singed cloth of the coat -collar, there was discovered round the throat a narrow black band, and sewn into this band, one golden thread of hair, encircling the neck.

Are our readers acquainted with that local delicacy entitled, in Cornwall and Devon, Squab Pie? To enlighten the ignorant, it shall be described. First, however, we premise that of squab pies there are two sorts: Devonian squab and Cornish squab. The Cornish squab differs from the Devonian squab in one particular; that shall be specified presently. How to Make a Squab Pie.—Take half a pound of veal, cut into nice square pieces, and put a layer of them at the bottom of a pie-dish. Sprinkle over these a portion of herbs, spices, seasoning, lemon-peel, and the yolks of eggs cut in slices; cut a quarter of a pound of boiled ham very thin, and put in a layer of this. Take half a pound of mutton cut into nice pieces, and put a layer of them on the top of the veal. Sprinkle as before with herbs and spices. Take half a pound of beef, cut into nice pieces, and put a layer of them on top of