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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
ON THE COOKERY OF THE FRENCH.
Of Anthropophagi, and men whose heads
To the Editor of the London Magazine.
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
• 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 I'm going to say it once more,
Though I never believed it before.
+ 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
And his beer is a terrible glutton :
Or the roots of an oak with his mutton ?
From his kitchen to lie on his table ?
Not our beef-nor the sauce in half-mourning :
Nor a mouthful of ladies each morning-
my senses to utter,
Or a shoulder of lamb in a bagpipe;
Or truffles which they with a rag wipe :
Nor sheeps' tails prepared in the sun ;
Nor ivory fowls on our dish :
And we like Harvey's sauce with our fish :
Don't agree with the stomachs at all
Let us cut Monsieur Véry's, and Gaul.||
• 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.