The book of Christmas : $b descriptive of the customs, ceremonies, traditions, superstitions, fun, feeling, and festivities of the Christmas seasonHervey, Thomas K.
Religion
The book of Christmas : $b descriptive of the customs, ceremonies, traditions, superstitions, fun, feeling, and festivities of the Christmas season
Hervey, Thomas K.
Christmas
The approach of Christmas Eve in the metropolis is marked by the
Smithfield show of over-fed cattle; by the enormous beasts and birds,
for the fattening of which medals and cups and prizes have been awarded
by committees of amateur graziers and feeders; in honor of which
monstrosities, dinners have been eaten, toasts drunk, and speeches made.
These prodigious specimens of corpulency we behold, after being thus
glorified, led like victims of antiquity decked with ribbons and other
tokens of triumph, or perhaps instead of led, we should, as the animals
are scarcely able to waddle, have used the word goaded, to be immolated
at the altar of gluttony in celebration of Christmas! To admiring
crowds, on the eve itself, are the results of oil-cake and
turnip-feeding displayed in the various butcher's shops of the
metropolis and its vicinity; and the efficacy of walnut-cramming is
illustrated in Leadenhall market, where Norfolk turkeys and Dorking
fowls appear in numbers and magnitude unrivalled. The average weight
given for each turkey, by the statement heretofore quoted by us of the
number and gravity of those birds sent up to London from Norfolk during
two days of a Christmas some years ago, is nearly twelve pounds; but
what is called a fine bird in Leadenhall Market weighs, when trussed,
from eighteen to one or two-and-twenty pounds,--the average price of
which may be stated at twenty shillings; and prize turkeys have been
known to weigh more than a quarter of a hundred weight.
Brawn is another dish of this season, and is sold by the poulterers,
fishmongers, and pastry-cooks. The supply for the consumption of London
is chiefly derived from Canterbury, Oxfordshire, and Hampshire. "It is
manufactured from the flesh of large boars, which are suffered to live
in a half-wild state, and, when put up to fatten, are strapped and
belted tight round the principal parts of the carcass, in order to make
the flesh become dense and brawny. This article comes to market in rolls
about two feet long and ten inches in diameter, packed in wicker
baskets."
Public-domain text, read in full here on John Shaqi.
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