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Dishes for the SECOND COURSE, birds, and game of all sorts: shell-fish, cold and potted: collared and potted fish, pickled ditto, potted birds, ribs of lamb roasted, brawn, vegetables, stewed or in sauce: French beans, peas, asparagus, cauliflower, fricassee, pickled oysters, spinach, and artichoke bottoms: stewed celery, sea kale, fruit tarts, preserved-fruit tarts, pippins stewed, cheesecakes, various sorts: a collection of sweet dishes, creams, jellies, mince pies, and all the finer sorts of puddings: omlet, macaroni, oysters in scallops, stewed or pickled.
George was a smart man. Started warehousing; then two or three things at a time: wood-pulp, preserved-fruit trade, and so on. And Captain Harry let him have his share to work with. . . I am provided for in my ship, he says. . . But by-and-by Mundy and Rogers begin to sell out to foreigners all their ships go into steam right away.
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