ter, I leave thee
to the God of Nature, from whom all the true light of Nature
proceedeth."

* * * * *

Gervase Markham must have been a roistering gallant about the time that
Sir Hugh was conducting his experiments on "Soyles"; for, in 1591, he
had the honor to be dangerously wounded in a duel which he fought in
behalf of the Countess of Shrewsbury; there are also some painful rumors
current (in old books) in regard to his habits in early life, which
weaken somewhat our trust in him as a quiet country counsellor. I
suspect, that, up to mature life, at any rate, he knew much more about
the sparring of a game-cock than the making of capons. Yet he wrote
books upon the proper care of beasts and fowls, as well as upon almost
every subject connected with husbandry. And that these were good books,
or at least in large demand, we have in evidence the memorandum of a
promise which some griping bookseller extorted from him, under date of
July, 1617:--

"I, Gervase Markham, of London, Gent, do promise hereafter never to
write any more book or books to be printed of the diseases or cures of
any cattle, as horse, oxe, cowe, sheepe, swine and goates, &c. In
witness whereof, I have hereunto sett my hand, the 24th day of Julie.

"GERVIS MARKHAM."

He seems to have been a man of some literary accomplishments, and one
who knew how to turn them to account. He translated the "Maison
Rustique" of Liebault, and had some hand in the concoction of one or two
poems which kindled the ire of the Puritan clergy. There is no doubt but
he was an adroit bookmaker; and the value of his labors, in respect to
practical husbandry, was due chiefly to his art of arranging,
compacting, and illustrating the maxims and practices already received.
His observations upon diseases of cattle and upon horsemanship were
doubtless based on experimental knowledge; for he was a rare and ardent
sportsman, and possessed all a sportsman's keenness in the detection of
infirmities.

I suspect, moreover, that there were substantial grounds for that
acquaintance with gastronomy shown in the "Country Housewife." In this
book, after discoursing upon cookery and great feasts, he gives the
details of a "humble feast of a proportion which any good man may keep
in his family."

"As thus:--first, a shield of brawn with mustard; secondly, a boyl'd
capon; thirdly, a boyl'd piece of beef; fourthly, a chine of beef
rosted; fifthly, a neat's ton