Page:The English humourists of the eighteenth century. A series of lectures, delivered in England, Scotland, and the United States of America (IA englishhumourist00thacrich).pdf/48

 old, a most delicious, nourishing, and wholesome food, whether stewed, roasted, baked, or boiled; and I make, no doubt it will equally serve in a ragout." And taking up this pretty joke, as his way is, he argues it with perfect gravity and logic. He turns and twists this subject in a score of different ways: he hashes it; and he serves it up cold; and he garnishes it; and relishes it always. He describes the little animal as "dropped from its dam," advising that the mother should let it suck plentifully in the last month, so as to render it plump and fat for a good table! "A child," says his reverence, "will make two dishes at an entertainment for friends; and when the family dines alone, the fore or hind-quarter will make a reasonable dish," and so on; and, the subject being so delightful that he can't leave it—he proceeds to recommend, in place of venison for squires' tables, "the bodies of young lads and maidens not exceeding fourteen nor under twelve." Amiable humourist! laughing castigator of morals! There was a process well known and practised in the Dean's gay days: when a lout entered the coffee-house, the wags proceeded to what they called "roasting" him. This is roasting a subject with a vengeance. The Dean had a native genius for it. As the "Almanach des Gourmands" says, On naît rôtisseur.

And it was not merely by the sarcastic method that Swift exposed the unreasonableness of loving and