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the many fatalities attending the bloom of young desire, that of blindly taking to the confectionery line has not, perhaps, been sufficiently considered. How is the son of a British yeoman, who has been fed principally on salt pork and yeast dumplings, to know that there is satiety for the human stomach even in a paradise of glass jars full of sugared almonds and pink lozenges, and that the tedium of life can reach a pitch where plum-buns at discretion cease to offer the slightest enticement? Or how, at the tender age when a confectioner seems to him a very prince whom all the world must envy,—who breakfasts on macaroons, dines on marengs, sups on twelfth-cake, and fills up the intermediate hours with sugar-candy or peppermint,—how is he to foresee the day of sad wisdom, when he will discern that the confectioner's calling is not socially influential, or favourable to a soaring ambition? I have known a man who turned out to have a metaphysical genius, incautiously, in the period of youthful buoyancy, commence his career as a dancing-master; and you may imagine the use that was