Waterbury evening Democrat., 1889-03-19
GOURMETS.
The Varieties of Opinion to the Dishes
 That Are TocthSolnc.

The Varieties Of Opinion as t0 the Dfsnes
 That Are Tocthsoinc.
 Tue story of Paganini and the turkey was particularly good: but here is one about Brillat-Savarin. which think is better; B. s. was a fugitive ill this coun- try three years from the reign Of terror in France; he was q fine writer and bet ter cook. II was on a journey from Paris to Lyons once he writes, ''when ] stopped at Sens for dinner. was as rabid for food as 3 wolf-and you may imagine my feelings when. on ,ny ask ing the host what there was il his larder, he answered: Little enough. Let's see about that said l, as went ca to where I perceived spits perfuming the air. What io you think ! saw there? Four fat trrkeys-actualk four-browning to a turn! Why, said l, they're good enough for me-one of 'eln, in fact! But the host said. No! They were all bespoke by gentleman up stairs. Pcrdi! thought l; this gentleman up stairs must be d sec ond Gargantus! Twill go up and entreat him for bird. And l went. And what think you 1 found? WLo was the glut- ton but my own son! rs@e,ther, said he, at home you always GeVour the pope's nose the choicest tid bit of all the king of birds anatomy. l never got one. 1 was determined that would have feast for once, so ordered four turkeys! Now, as 1 only want my choice morsel you may have the rest of 'em with pleas ure'"
 One of the Inaxilns of Hemion de Pon- sey, the greatest magistrate France ever had, was that the man who discovered a new dish is of more importance than the astronomer who discovered a new planet, for the reason that we have planets enough for all practical purposes, while the palate of civilized man is always yearning for the things that make life endurable. Vatel, the maitre d'hotel of Condo, was the greatest cook that ever donned chefs cap. His suicide, because of the non-arrival of some fish to com pletc great supper he was preparing, is charmingly told by Mime. de Sevigne; next to Vatel was Careme, whose me- noirs have lately been published. Vatel was born in Rouen, in Ss1rmandy, as were also Bechamel, Robert and Merilion, whose fame as masters of the culinary art is historical.
 A genuine epicure has some peculiar fancy of his own as regards cooking. Sam Ward in his day was the model diner out, and he had his Maryland hams boiled with straw around them. An Episcopal clergyman in Poughkeepsie | prefers them boiled in wine. Judge Henry Allen considered mongrel goose | the greatest thing in the eating line, and | Congressman Scott, of Pennsylvania, al- | ways wants to cook his oysters himself. | Secretary Bayard is also fine cook, and, in fact, a great many statesmen can pre- pare certain dishes. Dinners in Wash ington arc generally delightful affairs, as the public men give much attention to | good takers. The first maxim of the diplomats is to keep good table and cultivate the ladies.
 Here iii the United States our choice is oysters, terrapin, canvas back duck and turkey. A Greenlanders great lux ury is half putrid whales tail or a walrus liver; and a trapper in the far north has for a relish beaver tail and bears paw. They cat their rum and chew their brandy, as everything freezes, and an arctic sandwich is a frozen slice of whisky between two slices of beer. Porpoise meat was once favored dish with the English nobility, but now ''there's no hale like the Hinglish hale, and no beef like the Hinglish beef" A delicious mOrsel to the Australian is kangaroo and the wild dingo. The Ot- | tomacs in South America eat clay as a luxury, but with some people (even in our own southern st:tes) it is a necessity. Baked elephants trunk, palm worms fried in their own fat, roasted spiders and mice are the favorite dainties with the tribes of Africa; and the nations of the West Indies can abide anything but rabbit stew. In China the diet is sharks fins, birds nest soup, ducks tongues and the chrysalis of tho silk worm after the silk has been wound from it. And so on throughout the en- tire world, each nation having it's par. ticular pecialties.-Hartford Times. | A Dancer Peculiar i'm, ReSiIanca in El,ts