The evening telegraph. [volume] (Philadelphia [Pa.]) 1864-1918, 1869-10-15

muzzles; and any one who wanted pug land |
chose to pay for it) was straightway provided |
with one of those fascinating animals. Is
there any room for doubt that if phoenixes or
unicorns were to become the fashion, they
would turn up by the score as soon as
wanted
II is not possible that any one, possessed
of any reflective power, and being in the
habit of fTequenting the various kinds of
social celebrations, slavery to which forms the
principal occupation of large portion of
civilized society, can have failed to speculate
on the momentous question, Where do all
the plovers eggs come from? They
appear at all sorts of meals - dinners,
wedding breakfasts, show luncheons,
picnics, evening party refreshment tables,
ball suppers. In all sorts Of forms, too, do
they appear; Nesting in moss, held in bond
age caressingly by succulent jelly, pearly
and cool, the golden yolk just suggested
through the semi-transparent white. Pro-
digiously good they are, in whatever shape
presented, but prodigiously mysterious also,
in their faculty of turning up in enormous
quantities for the London season, and then
disappearing with equally strange and mex
plicable despatch Very rarely does one en-
counter these plovers' eggs except during the
London season; and as to the
plovers themselves now and then,
in crossing a breezy upland,
the pedestrians attention is caught by their
shrill, plaintive cry and their rapid flight
round and round his head, as they seek to
draw him away from the nest which lies close
by; but it is only now and then that the plo-
Vers are thus met with, and even where they
are thickest, their numbers do not account for
those innumerable dishes full of their eggs.
And naturally associated with the plovers'
egg difficulty is another: L mean the great
champagne mystery. The consumption of
this beverage is confined TO no particular
place, nor to any especial season of the year.
| Always, everywhere, by everybody, this favo-
rite drink is appreciated. One would think
that the supply required for this country
alone, and during that one period of the
| year which we call ''the season." would
exhaust the produce of all the vineyards
the champagne districts can furnish. Let the
reader consider the Derby Day, or merely
! take it in con junction with the Cup Day
! at Ascot and then endeavor to form some
| dimly approximate notion of the quantity of
champagne required. There are those who
have seen the champagne dripping through
the floors of carriages on EPSON Downs; and
even those who have not been favored with
that rich experience, but have merely wit
messed the ordinary performances during the
| luncheon hours there, are able to form
tolerably accurate idea of the rate at which
champagne disappears on the occasion of
those wondrous orgies
At the Ascot Meeting it is the same story.
The same at Goodwood, Doncaster, New
market At all the minor races, at Henley,
at every regatta held at Cowes or Ride, or
anywhere, and on all those occasions of a
more private nature at which we have just
seen the dish of ployers eggs making a
goodly appearance, it is again the same. The
thought of all the champagne required for
England, not to speak of the still greater
quantities needed for the supply of conti-
mental capitals, and there not alone for those
great festal occasions when royal personages
meet together, and are entertained at ban
quets balls, and the like, but for all the
smaller and snugger meals which come off
at restaurants, cafes, hotels, and taverns-the
thought, say, of all this champagne, and all
this society as 1 may say floating in it, be-
comes distracting.
But where does that same creamy liquor all
come from? We all know that we are ex-
pected to swallow great deal in connection
with our wine besides the liquid itself. II
requires most remarkable amount of faith
to suppose that those small tracts of LAND
} which give their name to the more renowned
growths of France and Germany can supply
all the cellars throughout Europe. An enigma
} this, which, with regard to other wines, may
| be looked upon as simply difficulty; bu
which, when champagne is in question, cul
} inmates into an impossibility.
The milk and cream, again, supplied twice
a day to the inhabitants of England, and fol
I the furnishing of which-since fresh mill
/, cannot be imported from other countries-w
' are dependent on the resources of the British
cows-the enormous daily yield of this articl
l of consumption is thing not to be though
= of without wonder. Summon before tn
S mind the vast area of London and it
t suburbs, and remember that in every street
: square, place, terrace, court, blind alley
s throughout its enormous extent, iron
K Highgate and Hornsey in the nortl
i to Camberwell and Dulwich in the south, an
e from Wimbledon and Putney in the west t.
Rotherhithe, Hackney, Bow, in the east, tn
|, clink of the milk-pail is heard twice ever
o day throughout the year, Sundays included
l. And all this Processes, remember, to be ne'
d milk so that in addition there must be take
st into account an entirely separate reservoir Q
W milk set aside for the development OF all tina
e mass of cream which is required, at certai
al times of year, for the supply of the me
" tropolis. What supply must that be
,e Think of all the ice-creams sold at a
le the pastry-cooks' shops besides those whic
es are served up in private houses Think OF a
l. the cream eaten with strawberries, of I'll
re- cream required for cooking purposes, OF I'll
O. recipes of those great artists who are alwa.
I'd directing their disciples to take quart {
N cream" or to 'add pint of good cream, {
er 'now throw in" pint or so of cream. AM
rs besides, what becomes of all this supply
~ milk and cream when it is no longer wante
in in the metropolis? On the 3Oth of June it
re reauired: on the 3Oth of July it is not III
main body of cream-consumers have by tn
r. time left London and are dispersed over IL
| No fba follow them