leaf, or poppy, or rose,
From the earth-poles to the line,
All between that works and grows.

* * * * * *

Give him agates for his meat;
Give him cantharids to eat;
From air and ocean bring him foods,
From all zones and altitudes;--
From all natures sharp and slimy,
Salt and basalt, wild and tame;
Tree and lichen, ape, sea-lion,
Bird and reptile, be his game."

Quincy Market sticks to the cloven hoof, I am happy to say,
notwithstanding the favorable verdict of the French _savans_ on the
flavor and nutritious properties of horse-flesh. The femurs and tibias
of frogs are not visible here. At this point I will quote _in extenso_
from Wilkinson's chapter on Assimilation and its Organs.

"In this late age, the human home has one universal season and one
universal climate. The produce of every zone and month is for the board
where toil is compensated and industry refreshed. For man alone, the
universal animal, can wield the powers of fire, the universal element,
whereby seasons, latitudes, and altitudes are levelled into one genial
temperature. Man alone, that is to say, the social man alone, can want
and duly conceive and invent that which is digestion going forth into
nature as a creative art, namely, cookery, which by recondite processes
of division and combination,--by cunning varieties of shape,--by the
insinuation of subtle flavors,--by tincturings with precious spice, as
with vegetable flames,--by fluids extracted, and added again, absorbed,
dissolving, and surrounding,--by the discovery and cementing of new
amities between different substances, provinces, and kingdoms of
nature,--by the old truth of wine and the reasonable order of
service,--in short, by the superior unity which it produces in the
eatable world,--also by a new birth of feelings, properly termed
_convivial_, which run between food and friendship, and make eating
festive,--all through the conjunction of our Promethean with our
culinary fire raises up new powers and species of food to the human
frame, and indeed performs by machinery a part of the work of
assimilation, enriching the sense of taste with a world of profound
objects, and making it the refined participator, percipient, and
stimulus of the most exquisite operations of digestion. Man, then, as
the universal eater, enters from his own faculties into the natural
viands, and gives them a social form, and thereby a thousand new aromas,
answering