the stranger she once loyed. Dark on the pillar on which Semid was reand mysterious as your path may clining. His look was sadly fixed on seem, mine shall be united with it to the crimsoning sky, his frame tremthe last. I loved you not for your bled, and as the red light was fading beauty, Semid, it was for the charms the young Syrian clasped her arm of your discourse, the riches of your round his neck, and gazing on him as mind, and, above all, the new world if for the last time : “ / ! Semid," of thought and imagination which she murmured, “ my first, my only you opened to me; when I left you, love; together we will quit this world those scenes and glowing pictures of sorrow, and Melahie will not be haunted me still ; in my dreams they parted in death, or in eternity.” At came to me, and with all

, your image these words he suddenly rose and was for ever blended. Radiant with drew the ring again on his finger, the beauty it came, and now thus fallen, lustre came to Melahie's eye, and the it is still the same Semid who speaks colour rushed to her cheek, for she to me, it is his spirit that casts its gazed once more on the blooming and spell around mine, and death cannot devoted Semid, who, clasped her to break it."

his breast, “ It is mine at last,” he “ It is vain,” said Semid; “ the exclaimed ; “ the blessing I implored hour is near that will close these eyes of Allah, but never hoped to find-a for ever. Azrael comes to summon woman who truly loved me; we will me; already I hear the rushing of his go to the banks of the Orontes to wings. Look where the last light of my father's cottage, and live amidst day is resting on the mountain the scenes of my childhood. O Prosnows; it will soon disappear; but phet of my faith! who amidst thy when it rests on this pillar, and en- sufferings didst find in Cadija a true circles this weary head, you will see and imperishable love : when I your Semid expire.” “ Leave me not sought beauty alone, my hope pethus,” exclaimed Malahie weeping rished, and thy mercy left me. Thou bitterly; “ but soon shall I cease to hast taught me by bitter sorrows that be alone, I feel my heart is breaking, the value of a faithful and tender it has struggled for rest without you, heart is above that of the richest but it may not be.”

charms of form and feature-of wealth She ceased; for the sun leaving the or splendor-thy blessing shall rest darkening plain below, threw over upon our path for ever.” the temple a golden hue, and rested

a

*

ON THE COOKERY OF THE FRENCH.

Of Anthropophagi, and men whose heads
Do grow beneath their shoulders. Othello.

To the Editor of the London Magazine.
SIR,-I am an alderman and but- he conceives the idea of fountains of
ton-maker in the city, and I have a love, starry aniseed, capons' wings in
taste for sea-coal fires, porter, roast- the sun, and eggs blushing like Au-
beef, and the LONDON MAGAZINE. rora-followed (alas! what a terrible
My son Bob, and my daughter Fan- declension !) by eggs à lu Tripe? I
ny, on the contrary, used to dislike consider their beef in scarlet, their
all these good things—the last ex- sauce in half mourning, and their
cepted: and prevailed with me to go white virgin beans, as examples of
and spend a month or two in Paris the same warm and culinary fancy.*
in the spring of this year. I knew Their ingenuity is sometimes shown
that my son loved me as well as in the invention of new dishes, as well
French cookery-and my daughter as in the epithets they attach to them
nearly as well as a French gown: so —another poetical symptom. Not to
I unfortunately and affectionately say any thing of the vulgar plates of
complied with their desire-and have frogs, nettles, and thistles, what ge-
repented it ever since. However, my nius there is in the conception of a
journey has not been altogether dish of breeches in the royal fashion,
thrown away, as it has reconverted with velvet sauce-tendons of veal in
Bob to beef, and as it gives me an a peacock's tail - and a shoulder of
opportunity of relating the wonders mutton in a balloon or a bagpipe !
of French cookery–a matter which Sometimes their names are so fanci-
in all your articles upon the French ful as to be totally incomprehensible,
you have unaccountably neglected. especially if you look for them in a dic-
The subject strikes me as highly im- tionary: such as a palace of beef in
portant in all poin of view: and it Cracovia-- strawberries of veal-the
is a favourite theory of mine that the amorous smiles of a calf—a fleet with
manners and tastes of a nation may tomata sauce-and eggs in a looking
be known from their cookery even glass."
better than from the bumps on their But there are many of their dishes
heads. The French Revolution was which are monstrous; and in my
no doubt brought about by the na- mind not only prove the French ca-
tional fondness for necks of mutton pability of eating poisons, but their
and inen à l'écarlate : and the nation- strong tendency to cannibalism. Great
al hatred to the English is still visi- and little asps-fowls done like li-
ble in their attempts to poison them zards-hares like serpents—and pi-
with their dishes :-a consummation geons like toads or basilisks,
not at all to my taste, even with the favourite dishes : as are also a hash
prospect of being buried in Pére la of huntsmen, a stew of good Chris-
Chaise. As for me, I am a plain tians, a mouthful of ladies, thin Spa-
man, alderman and button maker, nish women, and four beggars on a
and should prefer being interred in plate. One of their most famous sauces
Aldermanbury.

is sauce Robert, which I remember to It has long been the reproach of have read of in Fairy Tales as the the French, and you are among those sauce with which the Ogres used to who have echoed it, that they are not eat children. My daughter found one a poetical people. But at least their dish on the carte which alarmed us cooks are.

Must not a cook, Mr. all-Eglefin à la Hollandaise : and Editor, be inflamed with the double after trying a long time, she rememfires of the kitchen and poetry, when bered it was something like the name

-are all

• Puits d'amour.-- Anis etoilé. Ailes de poularde au Soleil Eufs à l'Aurore.Bæuf à l'écarlate.--Sauce en petit deuil.Haricots Vierges.

+ Culotte à la Royale, sauce velouté.- Tendons de veau en queue de paon.—Epaule de mouton en ballon, en musette.--- Palais de bæuf en Cracovie.-Fraises de veau.— kis de veau en amourette.-- Flotte, sauce Tomate.-- (Eufs au miroir.

of somebody of whom she had taken taken in French words, when I can't lessons of memory. I suppose they understand what they call English had taken the poor devil from his 'ones—some of which seem to have name to be a Dutchman, and had ac- undergone as complete a change by cordingly drest him à la Hollandaise. crossing the Channel, as most of our They like liver of veal done to countrywomen.

Who could recogchoke you, and pullets like ivory- nize, for example, in wouelche rabette, so called, I suppose, from their tough- hochepot, panequet, misies paës, plomness and hardness. Other dishes are, boudine, or mache potetesse, the primal on the contrary, quite shadowy and and delightful sounds of Welsh rabunsubstantial : such as an embrace bit, hotch-potch, pancake, minceof a hare on the spit-partridge's pies, plumb-pudding, and mashed shoe-soles-a dart and a leap of sal- potatoes ? But the French seem mon-the breath of a rose-a whole fond of far-fetched dishes: they get jonquil—or biscuits that would have their thistles from Spain, and their done honour to the Barmecide's cabbages from Brussels, and their feast. t

artichokes from Barbary in Turkish The French have a way of serving turbans. || up their dishes which is as extraordi- The French boast that their lannary as the rest. What should we guage is the clearest in the world. I think of whitings in turbans-smelts should like to know what they mean in dice boxes-a skate buckled to by a skate fried raw, or big little capers – gooseberries in their shifts, peaches ? ** I can easily, compreand potatoes in their shirts ? Should hend mouton à la Gasconne, however : we not think any Englishman very and an epigramme d'agneau is as infilthy whose cook should send up sipid as a French epigram always cutlets in hair-papers-truffles in is. ashes—and squirted seed-cakes ?- As I have got a corner of my and whose dinner-bell should an- paper still blank, my son Bob begs nounce to us what they call a ding- me to let him spoil it with a few dong in a daub?

verses which he says are German The military dispositions of the to French Cookery: I therefore French are discoverable even in their hasten to conclude my epistle with cookery. They have large and small the expression of my best wishes, and bullets-carbonadoes innumerable- the assurance that I am, with great syrup of grenades—and quails in lau- esteem and respect, Sir, your very rels: and I have often heard dishes obedient humble servant, called for, which sounded to my ear

TIMOTHY WALKINSHAW, very like “ramrods for strangling,"

Button-maker and Alderman.
and “ bayonets for the gendarmes." Aldermanbury.
But I may easily have been mis-
LE CUISINIER FRANÇAIS versus DR. KITCHINER.

1.
It has often been printed in books,

And I'm going to say it once more,
That the French are a nation of cooks,-

Though I never believed it before.
Grand et petit Aspic.-Poulet en lézardoLièvre en serpent.—Pigeon à la Crapau-
dine, en basilic.-Salmi de chasseurs.--Compote de bons Chretiens.-Bouchée de Dames.
-Espagnoles maigres.-Quatre mendians.

+ Veau à l'étouffade.- Poulets à l'ivoire. --Accolade de lièvre à la broche.-Se. melles de Perdrix.-Une darde et un sauté de Saumon.---Souffle de rose.Une jonquille entière.- Biscuits manqués.

# Merlans en turban.- Eperlans en Cornets.- Raie bouclée aux câpres.-Groseilles et pommes de terre en chemise.-Cotelettes en papillotes.—'Truffes à la cendre.—Massepains seringués — Dindon en daube.

$ Gros et petits boulets.-Carbonades de mouton, &c.—Sirop de grenades.-Cailles aux lauriers. In the last two names our worthy Correspondent probably alludes to Rame. reaux à l'étouffade, and Beignets à la gendarme.

|| Cardons d'Espagne.--Choux de Bruxelles.-Artichauts de Barbarie en bonnet de Turc.

** Raie frite à cru.-Pêches grosses-mignonnes.

But now I can make it quite clear

For who but the devil's own legion
Would stew down a virgin, as here,
And broil out a good Christian's religion?"

2.
They say that John Bull o'er his beef

And his beer is a terrible glutton :
Does he eat toads and usps, or the leaf

Or the roots of an oak with his mutton ?
Do serpents or basilisks crawl

From his kitchen to lie on his table ?
Or lizards or cats does he call
By all the lost nicknames of Babel? +

3.
We like our Beef-eaters in scarlet,

Not our beef-nor the sauce in half-mourning :
We don't eat a Fanny or Charlotte,

Nor a mouthful of ladies each morning-
(This it shocks all

my senses to utter,
Yet with Writ truths you may rank it:)
And they eat a Ray fried in black butter,
And can make a meal on a fowl blanket. I

4.
If we don't like our beef in balloons,

Or a shoulder of lamb in a bagpipe;
Sweet wolves' teeth, or twin macaroons,

Or truffles which they with a rag wipe :
If we don't look for eggs of Aurora,

Nor sheeps' tails prepared in the sun ;
And prefer a boil'd cod far before a
Tough skate which is only half done :S

5.
If we don't want our veal done to choke us,

Nor ivory fowls on our dish :
If gendarmes in all shapes should provoke us,

And we like Harvey's sauce with our fish :
If mutton and airs à la Gasconne

Don't agree with the stomachs at all
Of Englishmen-0 need I ask one?-

Let us cut Monsieur Véry's, and Gaul.||

a

• Bob calls cooks “ the devil's own legion,” from the well-known fact of their being sent from even a hotter place than they occupy upon earth. He alludes in the last part of the verse to the kind of bean called vierge, which the French stew, and to the bon Chrétien grillé. † Pigeons à la crapaudine.--Aspic de veau.— Feuilletage.— Tendons de mouton aux

à racines. Lièvre en serpent.--Pigeon en basilic.—Poulet en lézard.—Civet de lièvre.

# Bæuf à l'écarlate.-Sauce en petit deuil.–Fanchonnettes.-Charlotte de pommes. - Bouchée de Dames, a kind of cake.-Raie au beurre noir.-Blanquette de volaille.

& Bæuf en ballon.- Epaule d'agneau en musette.- Dents de loup, a sort of biscuit. -Macarons jumeaux.—Truffes à la Serviette.-Eufs à l'Aurore.---Queues de mouton au Soleil.- Raie frite à cru.

|| Veau à l'étouffade.---Poulets à l'ivoire.-Noix de veau à la gendarme.--Mouton à la Gasconne.