The Scottish Cavalier: An Historical Romance, Volume 1 (of 3)Grant, James
History
The Scottish Cavalier: An Historical Romance, Volume 1 (of 3)
Grant, James
Scotland -- History -- 1649-1660 -- Fiction
"Because," said she, roguishly, with half-closed eyes, "you twist all
one's speeches into compliments so readily and bluntly, and so quite
unlike our douce Scots' gallants (who always let slip the opportunity
while they are making up their minds), that you quite remind me of
Monsieur Minuette, who came here with the Duke of York. Ah, you
remember him, with his long sword--how like a grasshopper on a pin he
looked; and he tried stoutly with his frightful rigadoon and the
bretagne, to put our good old Scottish dances into the shade, and so
out of fashion. And yet Aunt Grizel says that, to see the Lady Anne
(she that is now princess of Denmark), so tall and stately, and
Claverhouse, so graceful and courtly, dancing the Italian vault-step,
enraptured every body. O, it it was quite a sight.--But there
jangles the house-bell, and now let us hie to breakfast."
Once more she placed her hand in Walter's, and they returned to the
chamber of dais, where Lady Bruntisfield, no longer disguised in the
humble attire of a cottar, but in all her pristine splendour of
perfumed brocade, and starched magnificence of point lace and puffed
locks frizzled up like a tower on her stately head, welcomed Walter
with a courtesy of King Charles the First's days, and kissed her
grandniece.
After a long and solemn grace, the repast began. The most
substantial breakfast of these degenerate days would dwindle into
insignificance when compared with that which loaded the long oaken
table of Bruntisfield House. In the centre smoked a vast urn of
coffee, surrounded by diminutive cups of dark-blue china, flanked on
the right by a side of mutton roasted, on the left by a gigantic
capon; a dish of wild ducks balanced another of trout, both being
furnished by the adjacent loch; broiled haddocks, pickled salmon,
kippered herrings, pyramids of eggs, and piles of oat and
barley-cakes; wheaten loaves and crystal cups of honey were also
there; but chief above all towered a vast tankard of spiced ale;
beside it stood a long-necked bottle of strong waters to whet the
appetite, lest through the eyes it should fairly become satisfied by
the mere sight of so many edibles.
Public-domain text, read in full here on John Shaqi.
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