Here is a Chatty Page.

Te Aroha News, Volume VII, Issue 438, 18 January 1890, Page 6

Here is a Chatty Page.

Composed of Singular Scraps from the History of Remarkable Repasts.

At a time when journalists rake the universe for information of an interesting nature, it is strange that no one has unearthed the records of remarkable meals eaten under remarkable circumstances. Reading through the story of the last great Arctic exploration, I came across an account of a terrible Christinas. The diary relates how, as Chi’isbmas drew near, the officers and men joined in balk of home and planned great things for the time when they should reach the civilised world, and how" they made preparations for the approaching Christmas by setting apart small portions of their daily rations. On Christmas Eve Lockwood added to his scanty savings for the next day’s feast half his bread and his piece of lemon, and writes in his book : To-night is Christmas Eve, and my thoughts are turned toward home. God preserve me to see this day next year and enjoy it at home with those I love. I have saved up my rum and bread. I think of my children at home, the Christmas tree to-night and the toys. But my lingers are too cold to write more. I picture to myself my dear father and mother, sisters, my niece and sisters-in-law, all sitting around the table' to-morrow. Turkey and mince pies are strewn on the table. Many thoughts are turned toward me and where I am this moment. The entry for Christmas Day is as follows : December 25. —We have all been talking and waiting anxiously for the hour, and here it is now (five p.m.) and nearly gone. Breakfast consisted of thin soup of peas and carrots, with a little blubber and some spoonfuls of potatoes. This wo had at six o’clock. Cloud berries were served out (two cans bo each mess), and at one p.m. we lighted up for the event of the daydinner. This consisted of a fine rich stew of all seal meat, peas,onions, a little blubber, potatoes and breadcrumbs. After this we had in the course of an hour or so a fine nice stew, with raisins, and a' little blubber and milk. The cooks are now preparing some fine chocolate, and that will be followed by a punch of a gill,of rum to each man. The party have been in fine spirits to-day. Kislinbury was kind enough to make for each one of the party a cigarette. Many of us are out of tobacco entirely. 1 On the day after; Christmas he writes : 4 Yesterday has passed, but I find my notes very imperfect. The day ■■ was a great success. We all had enough, or nearly enough. I had eight ounces extra which I saved up, one ounce of butter, and the rum of the Sunday before. It was agreed early in the morning that nothing should be said to mar the pleasures of the day. Many kindly thoughts were expressed for those at home, and, oh, how often we spoke of what was going on 4b our several homes! After dinner we had songs in all languages;’; Poor fellows ! This was at Cape Sabine. The darkest days were; still to come. Starvation in its most horrible forms was ahead of them. Another Starvation 'Dinner.

I have still another starvation.. menu before me, butYby no, means of so gloomy a character. It dates from the siege of Par and, according!;to a note attached,' it is that of a dinner given by Baron de Rothschild to' a ;party, of .friends when l good dinners were'more than scarce.. The-Baris authorities werp selling off the animals of the Jar din dps Plantes, .and the' Baron was making the most! of the Zoological collection. This was the menu, prepared by famous cooks

HORS D’cEOVRKS. J, Butter. Radishes.' Sardines. Ass’s head' stuffed. rOTAGE." i Puree oLbeaiis aux-crbuton s.'--Elephant consomme. : ;iH ‘- s ' Fried gudgeons; 1 Rbastcamelal’-Anglaise Civet of kangaroo.' - - .Roast ribs of bear.--1 -.Es Haunch.of wolf. . -.Cats with rats.e '-v, Antelope pie truffled. Petits pois au beurreV ‘ WINES.' Xeres.

Latour Blanche, 1861. Chateau Palmer,lß64. j Porto, 1827. * T<v.-r'. , A . Chateau Mouton, Rothschild. Romance Conti, 1858. | - Bollinger. ■ Cafe and liqueurs. In the matter of wine 3 there was no difficulty, as the cellars of the. Rothschilds are famous. Let us now burn to dinners of a very different description. The famous Dr. Kitchener was educated at Ebon. His father was a coal merchant in London, who amassed money and left his son a competence. The son's character was eccentric in no common degree, bub underneath his oddities there was a basis of good sense. , Having to attend to his own domestic arrangements, and being something of a bon vivant, he assumed the real direction of his kitchen and superintended the preparation of his food in person. There may have been a reason for this. In one of his books he confesses to an extraordinary love for animal food, which may have been the result of disease. Dr. Kitchener rose at a stated hour and went down to breakfast at half-past eight, took luncheon at noon, dined at live, supped at half-past nine, and went, to bed at eleven o’clock, Breakfast was light but nourishing. Luncheon was a moro substantial mealsavoury pates, potted meats of various kinds, fried and boiled fish, grills, cutlets,and entrees, together with sound wine and excellent coffee and liquors, made up the midday repast. A five o’clock dinner arranged according to the precepts set forth'in Dr. Kitchener’s most famous book, 4 The Cook’s Oracle,’ led un to the comfortable and cosy supper at half-past nine, which brought the wellspent day to a close. It must not be imagined that so much eating and drinking resulted in selfishness. The good doctor delighted in hospitality. Thus, for example, when he gave a dinner party the guests were invited for five o’clock, and at five minutes after that hour the street door was locked and the key laid upon the dinner table. For several years he gave a reception every Tuesday evening, and on these occasions a placard was suspended over the chimney place with the inscription, 4 Come at seven, go at eleven.’ Tradition soys that George Coleman, the younger, once inserted the word 4 it ’ after the 4 go.’ Here is a copy of one of Dr. Kitchener’s invitations to dinner : Dear Sir,— The honour of your company is requested to dine with the Committee of Taste on Wednesday, the 10th inst. The specimens will be placed upon the table at five o’clock precisely, when the business of the day will at once commence. I have the honour to be your most obedient savant, XV. Kitchener, Secretary. August, 1825, 45, Warren-street, Fitzroy Square. Oysters, of course, begin the doctor’s meal. 4 Delicate little creatures,’ he exclaims, 4 they are as exquisite in their own taste as in that of others. Common people,’he tells'us, 4 are indifferent about the manner of opening oysters and the time of eating them after they are opened. Nothing, however, is more important in the enlightened eyes of the experienced oyster-eater. ■■■«■■ q y * Those who wish to enjoy this delicious restorative in its utmost perfection must eat it the moment it is opened, with its own gravy in the under shell. If not eaten while absolutely alive the flavour and spirit are lost.

4 The true lover of an oyster will have some regard for the feelings of his little favourite, and will never abandon it to the mercy ,of a bungling operator, but will open it himself and contrive to detach the fish from the shell so dexterously that the oyster is hardly conscious he has been ejected from his lodging till he feels the teeth of the piscivorous gourmand tickling him to death. ’ , • _ . , This is almost as attractive a picture as that of Piscator in the, 4 Complete Angler,’ impalintr the worm upon the hook 4 as if he loved him.’ . One of the most marvellous dinners of modern times, was served in Antwerp, a few days ago, to a company of men who go about the world buying up animals for menageries. There had been a sale of the surplus stock of the famous Antwerp Zoological Gardens during the day; and buyers from all parts of the world were there. In the evening the Anvers Zoological Association gave a banquet to the most prominent persons present. , . The menu was, indeed, a curious one. Dainty omelets were, made from ostrich eggs. Rare fish from waters in the tropics were brought thousands of miles for this special occasion. The guests were served with Indian antelope fillet: with ham cut from the Russian bear ; with Lady Amherst pheasants ; with a delicious young tapir, roasted bo a crisp ; with the tongue of the South African bison, served with spinach ; with llama cutlets and broad beans. The King of Holland sent a fine boar from his forest, which was served in the fashion of an ox at an old barbecue. This altogether remarkable repast covered twenty courses, and it took six hours to serve it.