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In the "Golden City," as at Pretoria, the shops were open, and seemed wonderfully well supplied, butter and cigarettes being the only items that were lacking. I remember lunching the next day at a grill-room, called Frascati's, underground, where the cuisine was first-rate, and which was crowded with civilians of many nationalities, soldiers not being in such prominence as at Pretoria.
Antoine Sebastian dined at half-past four, in the manner of Northern Europe; but his daughters provided his table with the lighter meats of France, which he preferred to the German cuisine. Sebastian's dinner was an event in the day, though he ate sparingly enough, and found a mental rather than a physical pleasure in the ceremonious sequence of courses.
From that day to this I have been anxious only to shuffle off my unwelcome divinity, and return as a mere man to the shores of Europe. Better be a valet in Paris, say I, than a deity of the best in Polynesia. It is a monotonous existence here no society, no life and the cuisine bah, execrable! But till the other day, when your steamer passed, I have scarcely even sighted a European ship.
Lady Milton, hearing of the illness of the poet, sent him her physician, while, better still, the chef de cuisine at Milton Park continued to supply him with good broth. The physician, a man of sense, soon perceived that his patient required not medicine but food.
He placed at our disposal a room spread with Daghestan carpets and cushions, furnished with two tables and three chairs, and not a mouthful of our own food would he allow us to touch, a hospitality which had its drawbacks, for the Arab cuisine is not one suited to Western palates.
This information was received from one of the oldest inhabitants, a native himself, and exceedingly fond of missionaries. He is said also to be very skilful in the cuisine peculiar to the island. "During the season of gathering the pepper, the persons employed are subject to various incommodities, the chief of which is violent and long-continued sternutation or sneezing.
That was a secret known only to Swartboy, and in the execution of it the Bushman played first fiddle, with the important air of a chef de cuisine. He proceeded as follows: He first dug a hole in the ground, about two feet deep, and a little more in diameter just large enough to admit one of the feet, which was nearly two feet diameter at the base.
The practical side of the Roman priesthood was the priestly cuisine; the augural and pontifical banquets were as it were the official gala-days in the life of a Roman epicure, and several of them formed epochs in the history of gastronomy: the banquet on the accession of the augur Quintus Hortensius for instance brought roast peacocks into vogue.
Disconsolately, because he knew that he must dine; and dining in that hotel was no venture. It was one of his favorite caravansaries, and so silent and swift would be the service and so delicately choice the food, that he regretted the hunger that must be appeased by the "dead perfection" of the place's cuisine. Even the music there seemed to be always playing da capo.
There is this to be said about Philadelphia, and it will go far in pleading for it in the Last Day against its monotonous rectangularity and the babel-like ambition of its Public Building, that wherever its influence extends, there will be found comfortable lodgings and the luxury of an undeniably excellent cuisine.
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