The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1904-10-23
1.-THE GOoDWIFE's ALE"
A Poem by Ben Jonson Hitherto
Unpublished.

d
Mr.. Betrarn Dobcll. who seems to have
phenomenal luck In tho auction room.
pickedlup In that place OF happy chances
the other day manuscript volume which,
he says, contains much valuable ma erial
for future editors of early seventeenth
century poetry Tho piece which he
sends Is "The Athena cum In illustration
3 OF his good fortune is hitherto unpub-
Flished poem, which he attributes 10 Ben
Jorson. He notes that two other manu-
script copies OF It exist III which Jonson' s
poem:
When shall We mcete agayne. and have
tast
5or that tianscendant Ale we drarlko OF
last? 55
What wilde ingredients did the woman
10 Made her drinke wlthall? 1t made
me loose
MY Wits before quenchte my thirst.
There came II Isl %
Such whimstes in my head. and such q
$.E flame 5G4 5s#S
of fiery drunkenness had sindgcd my
Ny Beard. anrunk in for feare. There r-er
That tooke me for a Comet: some e
Distance remote thought me a,lblazlngs
:arre.
The Earth NEE thought. Just as It vas Y a.
Round, ii a wheeling course Of mert-=
5fsa Nj mente. gis5
Ny Head was ever dropping; and my
Sonrings to bee a sutton to my toes
Ny Mouth did stand awry, Just as It
were 33535 53ts rs
Labouring to whisper somewhat in mine
Ny pocls-hold race. they say, appeared
Just like a dry and burning hony combe.
My Tongue did swim in Ale, and joyde to
st.6849 boast
Himself a better seaman than the toste
Each Brewer that L NETT, i ktst and
sui,or ITO bee Apprentice to the Trade:
One did approve the motion, when he
That mine owne Legs would the linden
turs draw. g5
Well sir, ii grew starke Made: hat you ,'l1
may. see
BY this adventure upon Poetrie.
You easily may guess 1 AM not quite
Growne sober yeti by these poore lines =
swrig ht. u 4,
Il only doot for this, that you may see
How, though you payde for tn ale yet It
pa ydes NEE.
Thanksgiving Season.
IIarper's Bazaar for Noyenlber has a
Thanksgiving article by Josephine Gre.
nier in which the following menu APP
&pears:&E4
Y.#s Menu.
s. oysters on the half-sheli; brown bread
tartines celery; radishes; clear soup;
grated cheese.
Fish Allets, sauce ollandaise; potato
balls.
Cucumber farcl, cream sauce Z roast
turkey; sweet potato souftie; glazed tur-E
rips cranberry jelly;@ mulled cider.
Roman punch in Colonial hats halved
quail on toast; celery salad with tiny
onions.
Blazing mince pie; cheese. Ice cream
II, pumpkin forms little cakes. Coffee.
The same article goes on to say
Pass horseradish and Cayenne pepper
with the oysters, and small sa nd iohes OF
brown bread and butter. With the soup,
a. strong, clear bou!llon, pass grated
American. or, better, Parmesan cheese.
The Bfish fillets may be made OF haliblt,
OF small cod, Or OF whte.fsh, cut IN
oblong pieces, dipped in egg and crumbs,
and fried In deep fat: cover with the
sauce before passing. The entTee Is a.
novelty, but one easily prepared. Get one
OF the long English cucum bers which are,
to be had all winter at the frllt-shops
from one to two feet In length, peel It.,
cut III half lengthwise. and remove
small portion Of the seeds. FIJI with
fotcemeat made OF delicate veal or chick
en-, chopped and then pounded fne and
we'll seasoned, and wrap In a long cheese