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Updated: May 25, 2025
"Would they have me make of a charnel-house my bed-chamber?" I cried aloud. "I will not. I will lie abroad on the heath; it cannot be colder there!" "I have just told you that the dead are there also, 'Thick as autumnal leaves that strow the brooks In Vallombrosa," said the librarian.
"She comrades with the child, the bird, the fern, Poet and sage and rustic chimney-nook, But Pomp must be a pilgrim ere he earn Her mountain look. "Her mountain look, the candor of the snow, The strength of folded granite, and the calm Of choiring pines, whose swayed green branches strow A healing balm.
To fry ARTICHOKE BOTTOMS. Take artichoke bottoms when they are at the full growth, and boil them as you would do for eating, pull off the leaves, and take out the choke, cut off the stalks as close as you can from the bottom; take two or three eggs, beat them very well, so dip your artichokes in them, and strow over them a little pepper and salt; fry them in butter, some whole and some in halves; serve them up with a little butter in a china cup, set it in the middle of your dish, lie your artichokes round, and serve them up.
Here's a few flowers! but about midnight more: The herbs that have oil them cold dew o' the night Are strewings fitt'st for graves You were as flowers now withered; even so These herblets shall, which we upon you strow.
Take middling cucumbers and cut them in slices, but not too thin, strow over them a little salt to bring out the water, put them into a stew-pan or sauce-pan, with a little gravy, some whole pepper, a lump of butter, and a spoonful or two of vinegar to your taste; let them boil all together; thicken them with flour, and serve them up with sippets. To make an OATMEAL PUDDING.
The greatest Wheaten Plum is the best, which will be ripe in the midst of July, gather them about that time, or later, as they grow in bigness, but you must not suffer them to turn yellow, for then they never be of good colour; being gathered, lay them in water for the space of twelve hours, and when you gather them, wipe them with a clean linnen cloth, and cut off a little of the stalks of every one, then set two skillets of water on the fire, and when one is scalding hot put in your Plums, and take them from the fire, and cover them, and let them rest for the space of a quarter of an hour; then take them up, and when your other skillet of water doth boil, put them into it; let them but stay in it a very little while, and so let the other skillet of water, wherein they were first boiled, be set to the fire again, and make it to boil, and put in your Plums as before, and then you shall see them rivet over, and yet your Plums very whole; then while they be hot, you must with your knife scrape away the riveting; then take to every pound of Plums a pound and two ounces of Sugar finely beaten, then set a pan with a little fair water on the fire, and when it boils, put in your Plums, and let them settle half a quarter of an hour till you see the colour wax green, then set them off the fire a quarter of an hour, and take a handful of Sugar that is weighed, and strow it in the bottom of the pan wherein you will preserve, and so put in your Plums one by one, drawing the liquor from them, and cast the rest of your Sugar on them; then set the pan on a moderate fire, letting them boil continually but very softly, and in three quarters of an hour they will be ready, as you may perceive by the greenness of your Plums, and thickness of your syrup, which if they be boiled enough, will gelly when it is cold; then take up your Plums, and put them into a Gallipot, but boil your Syrup a little longer, then strain it into some vessel, and being blood-warm, pour it upon your plums, but stop not the pot before they be cold.
To roast TONGUES. Cut off the roots of two tongues, take three ounces of saltpetre, a little bay-salt and common salt, rub them very well, let them lie a week or ten days to make them red, but not salt, so boil them tender as they will blanch, strow over them a few bread crumbs, set them before the fire to brown on every side. To make SAUCE for the TONGUES.
But ere long there sweeps from out the cold north a mighty wind like a final sentence of death, the cruel ending to a reprieve, and soon the poor leaves, brown, red and golden, shaken too unkindly, strow the ground; the snow covers them, and the white expanse has only for adornment the sombre green of trees that alter not their garb-triumphing now, as do those women inspired with bitter wisdom who barter their right to beauty for life everlasting.
SHEEP'S TONGUES broil'd. The tongues being boil'd, put a lump of butter in a stew-pan, with parsley and green onions cut small; then split the tongues, but do not part them, and put them in the pan, season them with pepper, herbs, mace, and nutmeg; set them a moment on the fire, and strow crumbs of bread on them; let them be broil'd and dish them up, with a high gravy sauce. To lard OYSTERS.
Cut large collops of a leg of veal, spread them abroad on a dresser, hack them with the back of a knife, and dip them in the yolks of eggs, season them with nutmeg, mace, pepper and salt, then make forc'd-meat with some of your veal, beef-suit, oysters chop'd, and sweet herbs shred fine, and the above spice, strow all these over your collops, roll and tie them up, put them on skewers, tie them to a spit and roast them; and to the rest of your forc'd-meat add the yolk of an egg or two, and make it up in balls and fry them, put them in a dish with your meat when roasted, put a little water in the dish under them, and when they are enough put to it an anchovy, a little gravy, a spoonful of white wine, and thicken it up with a little flour and butter, so fry your balls and lie round the dish, and serve it up.
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