"It is with the greatest diffidence," said Guloseton, (his mouth full of truth and turbot,) "that we may dare to differ from so great an authority. Indeed, so high is my veneration for that wise man, that if all the evidence of my sense and reason were on one side, and the dictum of the great Ude upon the other, I should be inclined--I think, I should be determined--to relinquish the former, and adopt the latter." [Note: See the speech of Mr. Brougham in honour of Mr. Fox.] "Bravo, my lord," cried I, warmly. "'Qu'un Cuisinier est un mortel divin!' Why should we not be proud of our knowledge in cookery? It is the soul of festivity at all times, and to all ages. How many marriages have been the consequence of meeting at dinner? How much good fortune has been the result of a good supper? At what moment of our existence are we happier than at table? There hatred and animosity are lulled to sleep, and pleasure alone reigns. Here the cook, by his skill and attention, anticipates our wishes in the happiest selection of the best dishes and decorations. Here our wants are satisfied, our minds and bodies invigorated, and ourselves qualified for the high delights of love, music, poetry, dancing, and other pleasures; and is he, whose talents have produced these happy effects, to rank no higher in the scale of man than a common servant? [Note: Ude, verbatim.] "'Yes,' cries the venerable professor himself, in a virtuous and prophetic paroxysm of indignant merit--'yes, my disciples, if you adopt, and attend to the rules I have laid down, the self-love of mankind will consent at last, that cookery shall rank in the class of the sciences, and its professors deserve the name of artists!'" [Note: Ibid.] "My dear, dear Sir," exclaimed Guloseton, with a kindred glow, "I discover in you a spirit similar to my own. Let us drink long life to the venerable Ude!" "I pledge you, with all my soul," said I, filling my glass to the brim. "What a pity," rejoined Guloseton, "that Ude, whose practical science was so perfect, should ever have written, or suffered others to write, the work published under his name; true it is that the opening part which you have so feelingly recited, is composed with a grace, a charm beyond the reach of art; but the instructions are vapid, and frequently so erroneous, as to make me suspect their authenticity; but, after all, cooking is not capable of becoming a written science--it is the philosophy of practice!" "Ah! by Lucullus," exclaimed I, interrupting my host, "what a visionary bechamelle! Oh, the inimitable sauce; these chickens are indeed worthy of the honour of being dressed. Never, my lord, as long as you live, eat a chicken in the country; excuse a pun, you will have foul fare."