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 an immense accountamount [sic] of knowledge, and found out all the fine things our land is fertile in, tasting the full-flavoured gilded sausages of Uske Priory, products of the vineyards of Lantonia Abbey in Gloucester, the hams of Caerleon, and the larded meats and sweet cakes of Monmouth. And since he always made himself agreeable, sang a pretty French song, and kissed the black-eyed Silurian maidens with liberality and in a pleasing manner, Sir Philip was welcomed by all and enjoyed himself exceedingly, as he deserved to do. But he never forgot business in his amusements, still keeping his eyes open, and sharpening his wits every day against other folks' brains, as he sat in the snuggest seat of the common-room, or hall, or tavern, ever ready to catch the morsel which should satisfy him for the remainder of his days. After about a year of this life, wherein he learnt more than Oxford, Paris, Padua, and Salamanca could have taught him, he hit upon the notion of visiting his uncle, the old Canon Ambrosius, of Abergavenny; for he was a pious young man, and had heard tell that the cook of the Priory had a curious art of preserving ducks in hot sauces, and that his condiments were on the whole more ecclesiastical than any in the Marches. So between the desire of enjoying the conversation of this admirable cook, and of dutifully serving his uncle, who came of a jovial stock, namely the Ap Adams of Hafod, Sir Philip used more speed in his journey to the Grand Seignory of Burgavenny than he was accustomed, and had to sit very still for many days after he had got there. As