"'His brawny sides, with hairy bristles arm'd, Are better proof than thy spear's point can enter; His short thick neck cannot be easily harm'd; Being ireful, on the lion he will venture: The thorny brambles and embracing bushes, As fearful of him, part; through whom he rushes.'" As for his domesticated brother, to come back to our _cochons_, let him be aspersed as he may--we have seen the manifold benefits he has procured for us and the plane he rightly occupies in the evolution of mankind. Without him the kitchen were well-nigh impracticable, and, deprived of his services, gastronomy were an obsolete word. [Illustration] [Illustration] AMERICAN _VS._ ENGLISH COOKERY "The finest landscape in the world is improved by a good inn in the foreground." SAMUEL JOHNSON. Strictly speaking, there exists as yet no general high-class English or American cuisine, beyond the natural alimentary resources of these countries, supplemented by the efforts of foreign cooks. There are certain native dishes of merit in England, to be sure, and there is a so-termed Southern and Eastern kitchen in the United States where not a few dishes are admirably prepared. But the art of baking bread and of pastry-making, as well as that of frying, is, alas! lacking to a great extent in both countries, while the entrée is still largely an uncertain quantity with the housewife. There is a lack, likewise, both in England and in America, of a proper understanding of sauces, and this is the more to be regretted on the score of their appetising qualities, the variety they impart to the flavour of viands, and, where the properties of the numerous seasonings and condiments are thoroughly understood, the beneficent effect they lend to digestion. [Illustration: "FIRST CATCH YOUR HARE!" From the engraving by J. W. Snow.]