venison pasty.

* * * * *

SNUFF AND TOBACCO.

In the year 1797, was circulated the following proposals for publishing
by subscription, a History of Snuff and Tobacco, in Two Volumes:--

Vol. 1.--To contain a description of the nose--size of noses--a
digression on Roman noses--whether long noses are symptomatic--origin of
tobacco--tobacco first manufactured into snuff--inquiry who took the
first pinch--essay on sneezing--whether the ancients sneezed, and at
what--origin of pocket handkerchiefs--discrimination between snuffing
and taking snuff; the former only applied to candles--parliamentary
snuff-takers--troubles in the time of Charles I. as connected with
smoking.

Vol. 2.--Snuff-takers in the parliamentary army--wit at a pinch--oval
snuff-boxes first used by the roundheads--manufacture of tobacco
pipes--dissertation on pipe-clay--state of snuff during the
commonwealth--the union--Scotch snuff first introduced--found very
pungent and penetrating--accession of George II.--snuff-boxes then made
of gold and silver--George III.--Scotch snuff first introduced at
court--the queen, German snuffs in fashion--female snuff-takers--clean
tuckers, & c. &c--Index and List of Subscribers.

C.F.E.

* * * * *

THE "ILL WIND," &c.

In debt, deserted, and forlorn,
A melancholy elf
Resolved, upon a Monday morn,
To go and hang himself.
He reach'd the tree, when lo! he views
A pot of gold conceal'd;
He snatch'd it up, threw down the noose,
And scamper'd from the field.
The owner came--found out the theft,
And, having scratch'd his head,
Took up the rope the other left,
And hung himself, instead.

* * * * *

OLD COOKERY.

Gastronomers will feel a natural desire to know what was considered the
"best universal sauce in the world," in the boon days of Charles II., at
least what was accounted such, by the Duke of York, who was instructed
to prepare it by the Spanish ambassador. It consisted of parsley, and a
dry toast pounded in a mortar, with vinegar, salt, and pepper. The
modern English would no more relish his royal highness's taste in
condiments than in religion. A fashionable or cabinet dinner of the same
period consisted of "a dish of marrow-bones, a leg of mutton, a dish of
fowl, three pullets, and a dozen larks, all in a dish; a great tart, a
neat's tongue, a dish of anchov