Blackwood's Edinburgh Magazine, Volume 61, No. 377, March 1847Various
General
Blackwood's Edinburgh Magazine, Volume 61, No. 377, March 1847
Various
England -- Periodicals; Scotland -- Periodicals
water, and by the deep green of the orange and lemon trees. Truly, one
might be in a worse billet on a hot day!
But nothing edible appeared, nor any table, nor other appliance whose
presence we are wont to associate with the idea of dinner. One might
almost have supposed the kiosk to be the drawing-room, reserved for the
collecting together of the guests before their proceeding to the
banquet. Our host had picked up another friend in the course of the
morning, so that, with ourselves and the doctor, he had a very
respectable party.
We had been but a short time sitting in that state of palpable waiting
for dinner, which from St. James' to Otaheite is one and the same
recognised misery, when our host propounded to us, through the doctor,
the following thesis.
"There are different modes of dining, according to different nations."
The proposition was axiomatic: we looked assent, and waited for what was
to come next.
"The English have their way, the French theirs, and the Turks theirs.
How will you dine to-day?"
"Like true Osmanlis," we cried, emphatically and enthusiastically.
"Truly, mine host, we have capital appetites, and, moreover, an old
proverb on our side."
Now, it is not to be supposed that this worthy gentleman could really
have given us an entertainment in the styles he offered. No doubt it was
but a conventional phrase, and meant no more than the speech of the
Mexican does, who tells you to consider his house and all he possesses
as your own:--still it was civil. A sign was made to one of the
domestics, and significant preparations were forthwith commenced. Each
of us was furnished with a napkin, which we spread out upon our knees.
We further followed lead so far as to tuck up our sleeves: then came a
pause. Presently arrived an attendant, bringing an apparatus much like a
camp-stool, which was planted in the midst of us; and, on the top of
this, was anon deposited a large and bright brass tray. On this, in a
twinkling, appeared a basin filled with a savoury composition of kind
unknown. Into this all hands began to dig. It was uncommonly good
indeed, and disposed one for another taste. But almost before a second
taste could be had, the dish had vanished and was succeeded by another.
And so it was throughout the repast: the first momentary pause in the
attack was the signal for removal of the reigning basin, and the
production of another. There could not have been less than eighteen or
twenty dishes in all; most of them quite capital, and deserving of more
serious attention than the bird-like pecking for which alone space was
allowed. On the whole, it was a style of thing which would hardly suit
men seriously hungry: but it suits these fellows well enough, who, as
they never take more exercise than they can help, may be supposed never
to know what downright hunger is. Among their _plats_ was one of
pancakes, made right artistically, and as though in regard of
Shrovetide. We wound up with a bowl of sherbet, or some variety of that
Public-domain text, read in full here on John Shaqi.
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