  Page 16, line 19, for which great and the, read which the great and glorious. P. 19, l. 16, for Picardy to make bread, read in Picardy. To make bread. P. 19, l. 16, for of leaven and, read of leaven is required, and. P. 26, l. 6, for Flamine, read Flamen. P. 26, l. 25, for leaves read loaves. P. 27, l. 20, for Cabire read Cabira. P. 28, l. 28, for hand-mill; by the Britons, read hand-mill, by the Britons. P. 32, l. 11, for Megalarte and Megalomar, read Megalartus and Megalomazus. P. 33, l. 2, for escarites, read escharites. P. 33, l. 7, for melitutes, read melitates. P. 37, l. 8, for Septier, read Setier. P. 50, l. 25, for Ciens cheris, read lieux cheris. P. 63, l. 28, for chrysolacanon, read chrysolachanon. P. 65, l. 34, for has, read have. P. 67, l. 20, for Amitermes, read Amiternum. P. 68, l. 18, for possessed, read possesses. P. 79, l. 11, for Algidea, read Algidus. P. 84, l. 25, for dressed it in, read dressed in. P. 93, l. 32, for Corcyrus, read Corcyra. P. 98, l. 15, for Halmade, read Halmades. P. 99, l. 26, for Venafra, read Venafrum. P. 100, l. 31, for sechar, read schecar. P. 103, l. 11, for CÆcilian, read Cecilian. P. 106, l. 18, for fruit of, read fruit, the. P. 124, l. 31, for Hyberbius, read Hyperbius. P. 125, l. 2, for Erichtonius, read Erichthonius. P. 129, l. 1, for curators, read curator. P. 129, l. 25, for life, read life, the. P. 136, l. 16, for Chalies, read Chalcis. P. 139, l. 38, for À la Boeotienne read À la BÉotienne. P. 143, l. 15, for Thasos, read Thasus. P. 149, l. 2, for Moelos, read Melos. P. 153, l. 2, for Carniphobis, read Carniphobus. P. 150, l. 25, for Scipio, Metellus, and, read Scipio Metellus and. P. 170, l. 26, for philosopher, read philologist. P. 171, l. 17, for bouturos, read bouturon. P. 176, l. 7, for consort of Nero, read consort of Augustus. P. 189, l. 5, for consectuive, read consecutive. P. 203, l. 23, for Marmot, read Marmol. P. 213, l. 9, for scare, read scar. P. 216, l. 9, et passim, for accipenser, read acipenser. P. 225, l. 8, for Pachynum, read Pachynus. P. 296, l. 13, for Sicyona, read Sicyon. P. 230, l. 23, for pÈsant, read pÈsent. P. 235, l. 21, for of Scyathus, read of Sciathos. P. 236, l. 29, for the Mostella, read the Mosella. P. 237, l. 17, for the Bulistes, read the Balistes. P. 238, l. 2, for of Phaleres, read of Phalera. P. 242, l. 9, for of Polareo, read of Pelorus. P. 247, l. 6, for Minturnus, read MinturnÆ. P. 250, l. 12, for a hook, read to hook. P. 251, l. 24, for Pandarea, read Pandarus. P. 253, l. 12, for the act of eating, read the art of eating. P. 378, l. 3, for Cnide, read Cnidus. P. 270, l. 12, for Acarnidea, Alopecomesia, read Acarne, Alopeconnesus. P. 291, l. 26, for eleven hundred, read eleven. P. 293, l. 25, for he prayed it might be, read he prayed that the Tiber might be. P. 309, l. 27, for Simon introduced Pauli, read Simon Pauli introduced. P. 317, l. 25, for we have spoken, read we will soon speak. P. 323, l. 1, for Helbon, read Hebron. P. 325, l. 39, for Plate III., read Plate I. P. 366, l. 30, for minutalim, read minutatim. P. 378, l. 15 and 36, for Procillatores, read Procillator. DESCRIPTION OF PLATE No. XXVI. A, Page 365. No. 1. Terra-Cotta Drinking-Vase, in the shape of a Bird. No. 2. Drinking-Vase in the shape of a Tea-pot. No. 3. Drinking-Cup, with Jupiter’s Head. WORKS BY A. SOYER. The Gastronomic Regenerator TRANSLATION FROM THE FRENCH OF A CULINARY DIALOGUE BETWEEN Lord M. H. AND A. SOYER.—From the “Gastronomic Regenerator,” p. 611. S.—You are perfectly right, my Lord, the title of “Gourmet” belongs only to him who eats with art, science, and care, and even with great care. Lord M.—The “Gourmand” is never entitled to the name of “Gourmet;” the one eats without tasting, whilst the other tastes in eating. S.—The proud and haughty man, my Lord, orders his dinner from necessity; the man of the world—the profound epicure—orders his with delight. Lord R.—It is quite certain that too much attention cannot be given to the proper execution of, and the intelligence displayed in, the order of a dinner. The dinner—being of each day, each season, each century—is not only an hereditary fashion, but also the soul of sociability; read history, and you will perceive that, in all times, amongst all people, the good which has been done—and sometimes the evil—was always preceded or followed by a banquet. S.—Nothing is more true, my Lord. Of all the pleasures which are bestowed upon us in this world, that of the table is the only one which, when the reins of the car of life become slack, parts from us with regret, and often, as a faithful friend, leaves us but at the brink of the tomb; whilst all other pleasures disappear gradually, like the fading of a beautiful autumn, and cover our heads with the hoary locks of winter. Lord M.—It is positive that the gift of degustation belongs to all ages of life,—a centenarian whom I knew well retained this pleasure until his last hour. S.—Our degustative senses require continual study, and unceasingly claim a constant change. Lord M.—The greatest wit lacks eloquence, if he neglect too much the nature of his repast. S.—Which proves, my Lord, that our most agreeable sensations depend, not solely on nature, but on the care we take of ourselves. Lord M.—Yes, the more sensitive the soul, the greater the power of degustation. The degustative sensations operate with as great activity on the palate as the charm of melody acts on the ear; for example, man in a state of madness feels the want of eating, but the enchanting pleasure of degustation is as much denied to him as that of reason. S.—Your argument on this point is extremely just, my Lord; and are you not of my opinion, that nothing disposes the human heart to amicable feelings more than a dinner well conceived and artistically prepared? Lord M.—It is that which has always made me say that a good cook is as useful as a good tutor. S.—I have always perceived, my Lord, that the finest palate is the most difficult to please, but also the most just in praise. Lord M.—The choice of wines is of great importance in the progress of a dinner: a fine wine, light and generous, protects the cook and becomes the benefactor of the guest. S.—Permit me also to observe, my Lord, that a gastronomic rÉunion, without the beau sexe is to me a flower-bed without flowers, an ocean without waves, a fleet without sails. Lord M.—Certainly, such rÉunions are the cradles of good manners and sociability, even as intemperance is the tomb of morality. Just Published, the Thirtieth Thousand, Price 7s. 6d., COPY OF A LETTER RECENTLY RECEIVED BY THE AUTHOR FROM DR. ERASMUS WILSON, AUTHOR OF “HEALTHY SKIN, A POPULAR TREATISE ON THE SKIN AND HAIR.” 17, Henrietta Street, Cavendish Square, Sir, May I beg your acceptance of the accompanying small volume, for the part illustration of which I am indebted to your admirable “Housewife.” Your nursery dinner is one of the most valuable pages I have ever read on the subject of Diet; and it is calculated to confer an everlasting benefit on society. I am, Sir, A. Soyer, Esq. Extract from “Healthy Skin, a Popular Treatise on the Skin and Hair.” There is another branch of dietetics that calls for an observation from me, I mean the diet of children. Children are growing animals; nutrition in them is active, and calls for good and plentiful material in the shape of nourishment. As far as period is concerned, the same law that applies to adults is equally suited to them, three meals a day, an interval of four hours between each. I speak of children out of arms, not of infants. The substance of their meals cannot be too nutritive, or too much varied. That the diet of children cannot be too varied or extensive is a doctrine I have long held; and I was recently much charmed in finding the subject treated with such admirable sense and judgment by a high authority in the science of living—Soyer. His letter entitled “The Nursery Dinner,” in the “Modern Housewife,” I cannot too strongly commend to the perusal and attention of my readers, and to the study of those on whom the proper rearing of children in any way rests. Speaking of the diet of children for the day, this author writes:—“Bread and milk for breakfast at eight; the dinner at one, which was composed as follows throughout the week,—roast mutton and apple pudding, roast beef and currant pudding, baked apples; boiled mutton with turnips, after which rice or vermicelli pudding; occasionally a little salt beef, with suet dumplings, plain and with currants in them, or pease pudding; or if unwell, a little veal or chicken broth, or beef-tea.” This scheme of diet is intended for the children of persons in very moderate circumstances; but for those who can afford it he prescribes, as the dinner of one day, roast mutton: “then the next day I would give them a small piece of mutton plain boiled, with turnips, and apple tart, or a few slices of roast beef, or a small piece roasted on purpose, after which a very plain currant pudding; or, occasionally, a little pickled pork, with pease pudding, or roast pork, with baked apples, and now and then a little salt beef, but very well boiled, with suet dumplings, and occasionally, for change, either bread, vermicelli, or tapioca puddings; in case of illness, and with the approbation of the doctor, veal, mutton, or chicken-broth, sago, gruel, panada, &c. Many people may perhaps imagine that there is too much variety of food for children, but it is quite the contrary, for change of food is to the stomach what change of air is to the general health; and of course, with children, these changes must be effected with judgment.” Soyer is perfectly right with regard to the question of variety of food for children; and the intention is so rational, that it is difficult to conceive how a difference of opinion can exist with regard to its truth; and yet I have heard parents make a boast that their children were fed exclusively upon mutton, as though it were their intention to render the stomach incapable of supporting and digesting any other kind of food,—in which they generally succeed. Sameness of food, improper food, defective ventilation, and insufficient exercise, are the causes of most of the diseases of children; and especially of cutaneous complaints. This is the secret of the ring-worms and scald-heads of public seminaries. In some of these institutions, as I have heard, there is a ceremony in which the children take a public meal in the presence of the governors and their friends. On these occasions, the platters eclipse in whiteness the envious snow; a suppressed burst of delight is heard from the spectators; the morsel of cheese, cut with mathematical precision, would not vary a grain in the thousand platters; the bread—what ingenuity!—each with his neighbour a very twin. And how many days in the year do the children enjoy this fattening collation?—365. For three hundred and sixty-five days, for a thousand children, is this “toujours perdrix” feast the very same; and yet there are people in the world who wonder that diseases should break out, that skin affections should be rife, that consumptions should prevail. Engraft a bud of Soyer on such an institution, and health and happiness, learning, ability, and talent will take the place of disease, melancholy, stupidity, and common-place intellect. What, now, in this intelligent country, if there were a college of cookery, with Soyer for its head? Now in progress, NOTE BY THE AUTHOR. In the year 1846 I published a work on Cookery, entitled “The Gastronomic Regenerator,” which was very successful. At page 650 I observed that if any author were to write a work on the History of Food and Cookery, it would not only be very interesting, but also an extremely useful production. No one, however, having entertained my suggestion, I determined to undertake the task, and, after several years of deep study and perseverance, have completed this voluminous work. In the “Modern Housewife,” which I published in 1849, treating of sauces prepared by the ancients, I said, that “In all ages and countries removed from barbarism, where fish has formed an article of diet, sauces of various kinds have been an accompaniment. With the Romans, in the time of Lucullus, great care was observed in their preparation; the most celebrated of those which they used were the Garum and the Muria. “The Garum was a sauce which the Romans used in nearly all their dishes; the preference was given to that which came from Antipolis and from Dalmatia. Horace praises that made at Byzantium, being the most esteemed and the most expensive: its composition is unknown.” A. SOYER. 42 Trinity Square, Tower Hill. Vizetelly and Company, Printers and Engravers, 155 Fleet Street, London. |
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