“You thought!” Maître Guillot's face was a study for Hogarth, who alone could have painted the alto tone of voice as it proceeded from his round O of a mouth. “Susette shall remain upon my hands an old maid for the term of her natural life if you dispute the confection of Easter pie!” “Now listen, Jules,” continued he, at once mollified by the contrite, submissive air of his future son-in-law: “Upon the foundation of the mince-meat of two hams of Westphalia,--or, if you cannot get them, of two hams of our habitans,--place scientifically the nicely-cut pieces of a fat turkey, leaving his head to stick out of the upper crust, in evidence that Master Dindon lies buried there! Add two fat capons, two plump partridges, two pigeons, and the back and thighs of a brace of juicy hares. Fill up the whole with beaten eggs, and the rich contents will resemble, as a poet might say, 'fossils of the rock in golden yolks embedded and enjellied!' Season as you would a saint. Cover with a slab of pastry. Bake it as you would cook an angel, and not singe a feather. Then let it cool, and eat it! And then, Jules, as the Reverend Father de Berey always says after grace over an Easter pie, 'Dominus vobiscum!'” CHAPTER XXI. SIC ITUR AD ASTRA. The old hall of Belmont had been decorated for many a feast since the times of its founder, the Intendant Talon; but it had never contained a nobler company of fair women and brave men, the pick and choice of their race, than to-day met round the hospitable and splendid table of the Bourgeois Philibert in honor of the fête of his gallant son. Dinner was duly and decorously despatched. The social fashion of New France was not for the ladies to withdraw when the wine followed the feast, but to remain seated with the gentlemen, purifying the conversation, and by their presence restraining the coarseness which was the almost universal vice of the age. A troop of nimble servitors carried off the carved dishes and fragments of the splendid pâtisseries of Maître Guillot, in such a state of demolition as satisfied the critical eye of the chief cook that the efforts of his genius had been very successful. He inspected the dishes through his spectacles. He knew, by what was left, the ability of the guests to discriminate what they had eaten and to do justice to his skill. He considered himself a sort of pervading divinity, whose culinary ideas passing with his cookery into the bodies of the guests enabled them, on retiring from the feast, to carry away as part of themselves some of the fine essence of Maître Gobet himself.