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But we've got somethin', an' that is a heart that milts at the soight av beauty in disthress." "Oh, sire," said Mrs. Russell, "spare him!" "His Majesty" took her hand, pressed it, and held it in his. "Dearest cousin," said he, "ye ax impossibilities. Law is an' must be shuprame. Even now the coort is deciding.

An' thin he takes the pauper that she give him, an' he folds it up like one o' them divilops, if that's the name of 'em; and thin he pulls a stick o' salin'-wax out of his pocket, an' a stamp, an' he takes the pauper an' puts it into th' other pauper, along with the rest of the paupers, an' thin he folds th' other pauper over the paupers, and thin he lights a candle, an' he milts the salin'-wax, and he sales up the pauper that was outside th' other paupers, an' he writes on the back of the pauper, an' thin he hands it to Miss Badlam."

As additional reserves there were sweetbreads, and five milts, sewed up at one side in the form of a chrysalis, and stuffed with thyme, sage, parsley, mint, groats, rice, milk, chopped egg, and other ingredients. They were afterwards roasted before a slow fire, and eaten hot.

I will command one, take the wounded with me, and push on to Fort Elk, which is about eighty miles to the southeast. You will command the other, Denzil, and strike for Fort Charter. It lies rather more than a hundred milts to the south, and your shortest route will be by way of old Fort Beaver.

Their charge up the hill, which was surmounted by Spanish rifle pits and a stone fort, has been told. It was the work of only a part of the regiment, the men coming chiefly from three companies. Colonel Milts had intended having his whole brigade make the final charge, but the Twenty-fifth didn't wait for orders. It was there to take that hill, and take the hill it did.

An' thin he takes the pauper that she give him, an' he folds it up like one o' them divilops, if that's the name of 'em; and thin he pulls a stick o' salin'-wax out of his pocket, an' a stamp, an' he takes the pauper an' puts it into th' other pauper, along with the rest of the paupers, an' thin he folds th' other pauper over the paupers, and thin he lights a candle, an' he milts the salin'-wax, and he sales up the pauper that was outside th' other paupers, an' he writes on the back of the pauper, an' thin he hands it to Miss Badlam."

Make your sauce of a little gravy and butter, an anchovy and a little boiled parsley shred; put it into the bason, set it in the middle of the dish, lie the herrings round with their tails towards the bason, and lie the milts and roans between every herring. Garnish with crisp parsley and lemon; so serve them up. To fry HERRINGS. Garnish your dish with crisp parsley, and serve it up.

To pickle HERRINGS. Scale and clean your herrings, take out the milts and roans, and skewer them round, season them with a little pepper and salt, put them in a deep pot, cover them with alegar, put to them a little whole Jamaica pepper, and two or three bay leaves; bake them and keep them for use. To stew OYSTERS. Garnish with bread fippets, and serve them up. To fry OYSTERS.