Page:Monthly scrap book, for June.pdf/20

20 of our forefathers without a sentiment of pity. A roasted ox, and about a dozen large cauldrons of greens, formed the common meal of the most powerful Baron and his dependants. It is not two centuries since the Duchess of Northumberland, usually made her breakfast on salt herrings. Yet even in those days the profession of cookery was not wholly undistinguished by the royal favour. The manor of Addington, in Surrey, is still held by the tenure of dressing a dish of soup for the King at his coronation. Stow likewise, in his Survey of London informs us, that Henry VIII. granted an estate in Leadenhall-street to "Mistress Corunwallies, widdow, and her heirs, in reward of fine puddings by her made, wherewith she had presented him."But perhaps the greatest triumph of human genius in this department was by the chief cook of Louis XIV. On a entertainment, he dressed a pair of his  old slippers with such exquisite skill, that the King and his courtiers declared it to be the best  they had ever ate! Such a man was indeed honour to his age and country: but, alas! he found no successor.

A few days ago we were present at a wedding the servant of the English Consul, a native  Larneca, with a pretty looking girl of the  place. There was some disparity of years them, as the bridegroom was about forty, and