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Of course omitting its habitat if you like, for it isn't fair to ask that secret. Woodden can be trusted to hold his tongue, and so can I."
He was clad in a suit of shiny black, such as folk of the labouring class wear at a funeral. I made up my mind at once that he was a gardener. "Woodden," said Mr. Somers, "this gentleman here has got the most wonderful orchid in the whole world. Keep your eye on him and see that he isn't robbed. There are people in this room, Mr.
Primrose, "you are indeed representing your principal worthily. I feel sure that you do not mean to stop for a few miserable pounds." "Not if I knows it," ejaculated Woodden. "I has my orders and I acts up to them." "Twenty-two hundred," said Long-beard. "Twenty-three," echoed Woodden. "Oh, damn!" shouted Long-beard and rushed from the room.
The Herbs and Spices are in proportion for six Gallons. After it is well dissolved and laved with strong Arms or woodden Instruments, like Battle-doors or Scoops, boil it gently; till you have taken away all the scum; then make an end of well boyling it, about an hour in all. Then pour it into a wooden vessel, and let it stand till it be cold.
Ten. Oh! gentlemen, let us get on a little faster. Thank you, sir fifteen. Sixteen. It is against you, Mr Woodden. Ah! thank you, seventeen." There came a pause in the fierce race for "O. Pavo," which I occupied in reducing seventeen hundred shillings to pounds sterling. My word! I thought to myself, £85 is a goodish price to pay for one plant, however rare.
Take a quart of the juyce of Quince, and when it is on the fire, put into it, pared, quartered and Cored as much Quince, as the juyce will cover; when it is boiled tender, pass the Liquor through a sieve & put the pulp into a stone Mortar, and beat it very fine with a Woodden Pestel; then weigh it, and to every pound of pulp, take a quarter of a pound of loaf Sugar, and boil it up to a candy-height in some of the juyce, which you passed through the sieve; then put therein your pulp, stirring it well together, till it hath had one boil and no more; Then drop it on glasses, or spread it on plates, and set it to dry.
Take a fat rump of young Beef, as it comes from the Butcher, and take out all the bones, excepting the tip of it towards the tail that is all fat, which you cannot take out, without spoiling or defacing or breaking it. But take out all the thick bones towards the Chine, and the thick Sinews, that are on the outer sides of the flesh; (which will never become tender with boiling) so that you have nothing but the pure flesh and fat, without any bony or tough substance. Then beat well the lean part with a woodden roling pin, and when you have beaten well one side, turn the other. Then rub it well with Pepper grosly beaten, and salt; just as you would do, to season a Venison pasty, making the seasoning higher or gentler according to your taste. Then lay it in a fit vessel, with a flat bottom (pipkin or kettle as you have conveniency) that will but just contain it, but so that it may lye at ease. Or you may tye it up in a loose thin linnen cloth, or boulter, as they do Capons
I went to see Sir Stephen the other day, and in his splendid greenhouses the head gardener, Woodden, an old man now, showed me three noble, long-leaved plants which sprang from the seed of the Holy Flower that I had saved in my pocket. But they have not yet bloomed. Somehow I wonder what will happen when they do.
Woodden pulled his forelock, seized the pot in his left hand, and departed with his right fist raised I suppose in case Sir Alexander should be waiting for him round the corner.
Quatermain, is going to show you an orchid that is ten times finer than 'O. Pavo!" "Beg pardon, sir," answered Woodden, "but if Mr. Quatermain says that, he lies. It ain't in Nature; it don't bloom nowhere." I opened the case and revealed the golden Cypripedium. Woodden stared at it and rocked. Then he stared again and felt his head as though to make sure it was on his shoulders. Then he gasped.
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