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That link Robart, if he had been severely examined and confronted with other witnesses, would in all probability have been forced to supply. He was summoned to the bar of the Commons. A messenger went with the summons to the house of the Duke of Leeds, and was there informed that the Swiss was not within, that he had been three days absent, and that where he was the porter could not tell.
We were obliged to come to an anchorage in the river during the night, under a very violent rain, and the next day arrived at Robart, the factory of Mr. Aspinwall. This gentleman, whom a previous acquaintance had induced me to visit, received us with great hospitality and kindness.
Bates owned he had received the money in consideration of using his interest with the duke of Leeds in favour of the company; that this nobleman knew of the gratuity; and that the sum was reckoned by his grace's domestic, one Robart, a foreigner, who kept it in his possession until this inquiry was talked of, and then it was returned.
Admitted freeman May 21, 1657, Windsor, Michael Humphrey. Admitted freeman May 18, 1654, Hartford, John Stedman. Windsor, James Eno. Admitted freeman May 20, 1658, Robart Reeve. Windsor, John Morse. Admitted freeman May 20, 1658, Windsor, Jonas Westover.
Shake it over the fire till it thickens, and then serve it in the dish with roast quails, or any other small birds. SAUCE ROBART. This is a favourite sauce for rump steaks, and is made in the following manner. Put a piece of butter, the size of an egg, into a saucepan; and while browning over the fire, throw in a handful of sliced onions cut small. Fry them brown, but do not let them burn.
The following to which the numbers are appended will be found the most interesting: On the ground-floor, near the entrance, ROBART DVDLEY. This was the fifth son of John, Duke of Northumberland, and next brother to Guildford Dudley, the husband of Lady Jane Grey. When his father was brought to the block in 1553 he and his brothers remained in prison here, Robert being condemned to death in 1554.
"When they have grown up big and strong," said Mary one morning, as she weeded the bed, "and when they have budded and blossomed and faded away again, then papa and my brothers will come home. And I shall call the cockle-shells papa, for they are the biggest and strongest; and the dingle-bells shall be brother Hobart, and the cowslips brother Robart.
Their names were Hobart and Robart. The little girl's name was Mary, and she was very happy indeed when her father and her brothers were at home, for they petted her and played games with her and loved her very dearly But when the "Skylark" went to sea, and her mother and herself were left alone in the little white cottage, the hours were very dull and tedious, and Mary counted the days until the sailors came home again.
"The cockle-shell is father's flower, The cowslip here is Robart, The dingle-bell, I now must tell, I 've named for Brother Hobart "And when the flowers have lived their lives In sunshine and in rain, And then do fade, why, papa said He 'd sure come home again." "Oh, that 's the idea, is it?" asked the big bluff Squire, forgetting his poetry.
MUTTON CUTLETS. To do them in the Portuguese way, half fry the chops with sliced shalot or onion, chopped parsley, and two bay leaves. Season with pepper and salt; then lay a forcemeat on a piece of white paper, put the chop on it, and twist the paper up, leaving a hole for the end of the bones to go through. Broil the cutlets on a gentle fire, serve them with a little gravy, or with sauce Robart.
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