Part 13

Whatever barbarity the ancients may have shown in preparing their dainty dishes, none could have surpassed in refinement of cruelty. Their method of roasting and eating a goose alive, is thus directed: "Take a goose or a duck, or some such _lively creature_, (but the goose is best of all for the purpose,) pull off all her feathers, only the head and neck must be spared; then make a fire round about her, not too close to her, that the smoke do not choke her, and that the fire may not burn her too soon, nor too far off, that she may not escape the fire; within the circle of the fire, let there be small cups and pots full of water, wherein salt and honey are mingled, and let there be set also chargers full of sodden apples, cut into small pieces in the dish. The goose must be all larded and basted over with butter, to make her the more fit to be eaten, and may roast the better. Put the fire about her but do not make too much haste, when as you see her begin to roast; for by walking about, and flying here and there, being cooped in by the fire that stops her way out, the unscared goose is kept in; she will fall to drink the water to quench her thirst and cool her heart, and all her body, and the apple sauce will cleanse and empty her, and when she wasteth, and consumes inwardly, always wet her head and heart with a wet sponge, and when you see her giddy with running and begin to stumble, her heart wants moisture, and she is roasted enough. Take her up and set her before your guest, and she will cry as you cut off any part from her, and will be almost eaten up before she is dead. _It is mighty pleasant_ to behold."

Our forefathers were most ingenious in these diabolical fancies, we find in Portar's Magick the way how to persuade a goose to roast _herself_ if you have a lack of cooks.

The heroic conduct of French cooks has been recorded in history, and compared with the noble devotion of the ancients. Vatel, maitre d'hotel of Louis XIV., put an end to his wretched existence in consequence of fish not having arrived in time for dinner. On this sad event being reported to his sovereign, he both praised and blamed his courage; and, to use the words of Madame de Sevigne, he perished "a force d'avoir de l'honneur a sa maniere; on loua fort et l'on blama son courage." It is strange that Napoleon should have used the very same expressions when speaking of one of his most distinguished generals. In more modern times we have heard of persons who expected that clerical functions should be combined with various lay duties, as appears by the following curious advertisement in a late paper:

"Wanted, for a family who have bad health, a sober, steady person, in the capacity of doctor, surgeon, apothecary, and man-midwife. He must occasionally act as butler, and dress hair and wigs. He will be required sometimes to read prayers, and to preach a sermon every Sunday. A good salary will be given." This was certainly an economical speculation for the use of soul and body.

Cooks have sometimes been obliged to resort to pious frauds; and it is related of our Richard Coeur de Lion, that, being very ill during the holy wars, he took a strange fancy for a bit of pork, but, as no pig could be procured, a plump Saracen child was roasted as a substitute; and it was remarked that Richard was ever after partial to pork.

There is little doubt but that our forefathers were harder livers than the present generation: even within the memory of man, drinking to excess is a vice seldom observed, excepting in some individuals belonging to the old school. The hours of refection have been singularly altered; and while our fashionable circles seldom sit down to table before eight o'clock in the evening, we find in olden chronicles that even royalty was used to dine at nine in the morning, more especially upon the Continent. In the Heptaemeron of the Queen of Navarre we find an account of the manner of spending the day:

"As soon as the morning rose, they went to the chamber of Madame Oysille, whom they found already at her prayers; and when they had heard during a good hour her lecture, and then the mass, they went to dine at ten o'clock, and afterwards each privately retired to his room, but did not fail at noon to meet in the meadow. Vespers heard, they went to supper; and after having played a thousand sports in the meadow they retired to bed."

During the reign of Charles V. of France, the court dined at ten, supped at seven, and retired to rest at nine. Holinshed gives the following curious description of our early diet: "Our tables are oftentimes more plentifully garnished than those of other nations, and this trade has continued with us since the very beginning; for, before the Romans found out and knew the way into our country, our predecessors fed largely upon flesh and milk, whereof there was great abundance in this isle, because they applied their chief studies unto pasturage and feeding.

"In Scotland, likewise, they have given themselves unto very ample and large diet, wherein as for some respect nature doth make them equal with us, so otherwise they far exceed us in over much and distemperate gormandize, and so engross their bodies, that divers of them do oft become unapt to any other purpose than to spend their time in large tabling and belly cheer. In old times these North Britons did give themselves universally to great abstinence; and in time of war their soldiers would often feed but once, or twice at the most, in two or three days, especially if they held themselves in secret, or could have no issue out of their bogs and morasses, through the presence of an enemy; and in this distress they used to eat a certain kind of confection, whereof so much as a bean would qualify their hunger above common expectation. In those days, also, it was taken for a great offence over all to eat either goose, hare, or hen, because of a certain superstitious opinion which they had conceived of these three creatures. Amongst other things, baked meats, dishes never before this man's (James I.) days seen in Scotland, were generally so provided for by virtue of this act, that it was not lawful for any to eat of the same under the degree of a gentleman, and those only but on high and festival days. In number of dishes and changes of meat, the nobility of England (whose cooks are for the most part musical-headed Frenchmen and strangers) do most exceed; sith there is no day in manner that passeth over their heads, wherein they have not only beef, mutton, veal, lamb, kid, pork, cony, capon, pig, or so many of these as the season yieldeth, but also some portion of the red and fallow deer, beside great variety of fish and wild fowl, and thereto sundry other delicates, wherein the sweet hand of the seafaring Portingale is not wanting; so that for a man to dine with one of them, and to taste of every dish that standeth before him, is rather to yield unto a conspiracy, with a great deal of meat for the speedy suppression of natural health, than the use of a necessary mean to satisfy himself with a competent repast, to sustain his body withal. The chief part, likewise, of their daily provision is brought in before them commonly in silver vessels, if they be of the degree of barons, bishops, and upwards, and placed upon their tables; whereof when they have taken what it pleaseth them, the rest is reserved, and afterwards sent down to their serving-men and waiters.

"The gentlemen and merchants keep much about one rate, and each of them contenteth himself with four, five, or six dishes, when they have but small resort; or, peradventure, with one or two, or three at the most, when they have no strangers. And yet their servants have their ordinary diet assigned, besides such as is left at their masters' boards, and not appointed to be brought thither the second time, which, nevertheless, is often seen, generally in venison, lamb, or some especial dish whereon the merchantman himself liketh to feed when it is cold.

"At such times as the merchants do make their ordinary or voluntary feasts, it is a world to see what great provision is made of all manner of delicate meats from every quarter of the country, wherein, beside that they are often comparable herein to the nobility of the land, they will seldom regard any thing that the butcher usually killeth, but reject the same as not worthy to come in place. In such cases, also, _geliffes_ of all colours, mixed with a variety in the representation of sundry flowers, herbs, trees, forms of beasts, fish, fowls, and fruits; and thereunto _marchpane_ wrought with no small curiosity, tarts of divers hues and sundry denominations; conserves of old fruits, foreign and home-bred; suckets, codiniacs, marmalades, sugar-bread, ginger-bread, florentines, wild-fowl, venison of all sorts, and sundry outlandish confections, altogether seasoned with sugar, (which Pliny calls _mel ex arundinibus_, a device not common nor greatly used in old times at the table, but only in medicine, although it grew in Arabia, India, and Sicilia,) do generally bear the sway, besides infinite devices of our own not possible for me to remember. Of the potato, and such _venerous_ roots as are brought out of Spain, Portingale, and the Indies, to furnish our banquets, I speak not, wherein our _Mures_, of no less force, and to be had about Crosby Ravenswath, do now begin to have place.

"And as all estates do exceed in strangeness and number of costly dishes, so these forget not to use the like excess in wine, insomuch as there is no kind to be had (neither any where more store of all sorts than in England, although we have none growing with us; but yearly the proportion of twenty or thirty thousand tun and upwards, notwithstanding the daily restraints on the same brought over to us) whereof at great meetings there is not some store to be had. Neither do I mean this of small wines only, such as claret, white, red, French, &c. which amount to about fifty-six sorts, according to the number of regions from whence they come; but also of the thirty kinds of Italian, Grecian, Spanish, Canarian, &c., whereof _Vernage_, _Cate-pument_, _Raspis_, _Muscadell_, _Romnie_, _Bastard Fire_, _Osey_, _Caprike_, claret, and malmsey, are not least of all accounted of, because of their strength and value. For as I have said of meat, so, the stronger the wine is, the more it is desired, by means thereof in old times, the best was called _Theologicum_ because it was had from the clergy and religious men, unto whose houses many of the laity would often send for bottles filled with the same, being sure that they would neither drink nor be served of the worst, or such as was any ways mingled or brewed by the vintner; nay, the merchant would have thought that his soul should have gone straightways to the devil, if he should have served him with any other than the best. Furthermore, when they have had their course which nature yieldeth, sundry sorts of artificial stuff, as _ypocras_ and wormwood wine, must in like manner succeed in turns, besides stale ale and strong beer, which nevertheless bears the greatest brunt in drinking, and are of so many sorts and ages as it pleaseth the brewer to make.

"In feasting, the artisans do exceed after their manner, especially at bridals, purifications of women, and such like odd meetings, where it is incredible to tell what meat is consumed and spent; each one bringing such a dish, or so many as his wife and he do consult upon, but always with this consideration, that the _leefer_ (the more liberal) friend shall have the best entertainment. This is also commonly seen at these banquets, that the good man of the house is not charged with any thing, saving bread, drink, house-room, and fire.

"Heretofore there hath been much more time spent in eating and drinking than commonly is in these days; for whereas of old we had breakfasts in the forenoon, _beverages_ or _nuntions_ after dinner, and thereto _rere suppers_, generally when it was time to go to rest (a toy brought in by Hard Canutus), now these odd repasts, thanked be God! are very well left, and each one in manner (except here and there some young hungry stomach that cannot fast till dinner-time contenteth himself with dinner and supper only). The Normans, disliking the gormandize of Canutus, ordained, after their arrival, that no table should be covered above once in the day; which Huntingdon imputeth to their avarice: but, in the end, either waxing weary of their own frugality, or suffering the cockle of old custom to overgrow the good corn of their new constitution, they fell to such liberty, that in often feeding they surmounted Canutus surnamed the Hardy; for whereas he covered his table but three or four times in the day, they spread their cloths five or six times, and in such wise as I before rehearsed. They brought in also the custom of long and stately sitting at meat, which is not yet left, although it be a great expense of time, and worthy reprehension; for the nobility and gentlemen, and merchantmen, especially at great meetings, do sit commonly till two or three of the clock at afternoon, so that with many it is an hard matter to rise from the table to go to evening prayer, and return from thence to come time enough to supper."

The early prevalence of drinking in England seems to have been derived from our foreign intercourse. In the reign of Elizabeth and James I. we find various statutes against ebriety.

Tom Nash, in his "Pierce Pennilesse" says, "Superfluity in drink is a sin that ever since we have mixed ourselves with the Low Countries is counted honourable; but, before we knew their lingering wars, was held in that highest degree of hatred that might be. Then, if we had seen a man go wallowing in the streets, or lain sleeping under the board, we should have spit at him, and warned all our friends out of his company."

According to our laws intoxication is looked upon as an aggravation of any offence. Sir Edward Coke calls a drunkard _voluntarius daemon_. The Romans thought differently: with them intoxication was often deemed an extenuation of guilt, "Per vinum delapsis capitalis poena remittitur." The Greeks, more severe, had a law of Pittacus that enacted the infliction of a double punishment on those who committed a crime when drunk.

That hard drinking was introduced from Flanders and Holland, and other northern countries, seems probable from the derivation of many of the expressions used in carousing. The phrase of being "half-seas over," as applied to a state of drunkenness, originated from _op zee_, which in Dutch meant _over sea_; and Gifford informs us that it was a name given to a stupifying beer introduced in England from the Low Countries, and called _op zea_; thus Jonson in the Alchemist:

I do not like the dulness of your eye; It hath a heavy cast, 'tis _up see Dutch_.

An inebriating draught was also called an _up see freeze_, from the strong _Friesland_ beer. The word "carouse," according to Gifford and Blount, is derived from the name of a large glass, called by the Danes _ruuse_, or from the German words _gar_, _all_, and _ausz out_: hence drink _all out_.

Nash, in the work above quoted, says, "Now he is nobody that cannot drink _super nagulum_, carouse the hunters' _hoope_, quaff _upsee freze crosse_, with healths, gloves, mumpes, frolickes, and a thousand such domineering inventions." The origin of these slang terms is not quite evident. Drinking _super nagulum_, or on the nail, was a northern custom which consisted in only leaving one drop in the cup, which was poured upon the thumb-nail, to prove that justice had been done to the potation or toast; and that, to use the language of modern drinkers, the glass was _cleared_. This custom is alluded to by Bishop Hall in his "Mundus alter et idem," in which the Duke of Tenderbelly exclaims, "'Let never this goodly-formed goblet of wine go jovially through me:' and then he set it to his mouth, stole it off every drop, save a little remainder, which he was by custom to set upon his thumb's nail and lick it off." In Fletcher we find the phrase

I am thine _ad unguem_;

which meant he was ready to drink with him to this extent. The term _hoop_ alludes to the marks of hoops being traced upon drinking-pots to point out certain measures. Jack Cade says, "The three-hooped pot shall have ten hoops, and I will make it felony to drink small beer!" Hence probably the common saying of "drinking deep," or to the last hoop. The _peg tankard_ was another measured vessel used in the jollifications of our forefathers, and is still to be found in some parts of England, more especially in Derbyshire. Pegge in his "Anonymiana," thus describes them: "They have in the inside a row of eight pins, one above the other, from top to bottom; the tankard holds two quarts, so that there is a gill of ale between each peg or pin. The first person who drank was to empty to the first peg, the second was to drink to the next, and so on; by which means the pegs were so many measures to the compotators, making them all drink alike or the same quantity." In Archbishop Anselm's Canons made in the council at London in 1102, priests are enjoined not to go to drinking-bouts, nor to _drink pegs_: "Ut presbyteri non eant ad potationes, nec ad _pinnas_ bibant."

_Gloves_, also called _shoeing-horns_, were relishes to encourage drinking, like our modern _devils_, introduced for a similar purpose. Bishop Hall says in his description of a carousal, "Then comes me up a service of _shoeing-horns_ of all sorts,--salt cakes, red-herrings, anchovies, and gammon of bacon, and abundance of such _pullers on_." Massinger thus describes these incentives:

I usher Such an unexpected dainty bit for breakfast As never yet I cooked; 'tis not _botargo_, Fried frogs, potatoes marrow'd, cavear, Carps' tongues, the pith of an English chine of beef, Nor our Italian delicate oil'd mushrooms, And yet a _drawer on too_; and if you show not An appetite, and a strong one, I'll not say To eat it, but devour it, without grace too, (For it will not stay a preface,) I am shamed, And all my past provocatives will be jeer'd at.

The _botargo_ was a relish made of mullet's roes, and highly seasoned, much in use among the Italians.

Amongst many other curious frolics of hard drinkers, we find the use of what they called _flap-dragons_, or _snap-dragon_, which consisted in igniting combustible substances, which were swallowed while floating on the glass of liquor. Johnson describes them "a play in which they catch raisins out of burning brandy, and, extinguishing them by closing the mouth, eat them." This prank is not uncommon to the present day in boarding-schools in certain festive entertainments of the _young ladies_.

Drunkenness being considered a beastly propensity, its gradations were fixed by animal comparisons. In a curious treatise on drunkards by George Gascoigne, we find the following illustration of these degrees: "The first is _ape-drunk_, and he leaps and sings and hallos and danceth for the hearers; the second is _lion-drunk_, and he flings the pots about the house, calls the hostess w----, breaks the glass windows with his dagger, and is apt to quarrel with any man that speaks to him; the third is _swine-drunk_, heavy, lumpish, and sleepy, and cries for a little more drink and a few more clothes; the fourth is _sheep-drunk_, wise in his own conceit, when he cannot bring forth a right word; the fifth is _maudlin-drunk_, when a fellow will weep for kindness in the midst of his drink, and kiss you, saying, 'By G--! Captain, I love thee! Go thy ways; thou dost not think so often of me as I do of you; I would I could not love thee so well as I do!' and then he puts his finger in his eye and cries; the sixth is _martin-drunk_, when a man is drunk, and drinks himself sober ere he stir; the seventh is _goat-drunk_, when in drunkenness he hath no mind but in lechery; the eighth is _fox-drunk_, when he is crafty drunk, as many of the Dutchmen be, which will never bargain but when they are drunk. All these species, and more, I have seen practised _in one company at one sitting_."

Drunkenness has at various periods been resorted to in religious and political fervour. Daring the usurpation of Cromwell, the Cavaliers were wont to drink their king's health in bumpers of wine in which some crumbs of bread had been thrown, exclaiming, "God send this _crum-well_ down!" and Whitelocke, in his Memorials, records the following barbarous Catilinian orgies: "Five drunkards agree to drink the king's health in their blood, and that each of them should cut out a piece of his buttock, and fry it upon the gridiron, which was done by four of them, of whom one did bleed so exceedingly that they were fain to send for a chirurgeon, and so were discovered. The wife of one of them, hearing that her husband was amongst them, came to the room, and, taking up a pair of tongs, laid about her, and so saved the cutting of her husband's flesh."

The laws enacted to prevent drunkenness at various periods and by different governments, are curious. Domitian ordered all the vine-plants in the Roman territory to be rooted out. Charles IX. of France issued a similar edict. In 1536, under Francis I, a law was passed sentencing drunkards to imprisonment on bread and water for the first offence; a public whipping punished a second infringement; and, on reiteration, banishment and the loss of ears. The ancients, equally aware of the danger that arose from intoxication, were also anxious to prevent it. Draco inflicted capital punishments. Lycurgus destroyed the vineyards. The Athenians had officers, named _ophthalmos_, to prevent excesses in liquor drinking. In Rome, patricians were not allowed the use of wine until they had attained their thirty-fifth year. Wine was only drunk pure in the beginning of sober repasts in honour of _Deus Sospes_, and afterwards mixed with water in honour of _Jupiter Servator_. Notwithstanding these wise examples in support of prudent precepts, it appears that drunkenness was a common vice amongst the Romans. Tiberius was surnamed _Biberius_; and it was said of the parasite Bibulus, "dum vixit, aut bibit aut minxit." Aurelianus had officers of his household whose duty was to intoxicate foreign ambassadors; and Cato's partiality for the juice of the grape has been recorded by Horace,

Narratur et prisci Catonis Saepe mero caluisse virtus.