Truth. [volume] (Salt Lake City, Utah) 1901-1908, 1905-06-24
T r II T H.

Dickens mad the English appetite fot
beef, both boiled, broiIed ana roasted.
tie displays it in the elder Weller |
breakfast, before mounting the IoX OF
the coacn ana where Pickwlck and |
waIdle were sitting down to supper,
as well as in a score OF otner PAGES.
lie was fond of mutton, bOiled or
roasted, cold or net; Tor he has John |
WestlLck berate Pocksniif Tor not fur
nshing enough legs Tor the garden |
| stun he piled on ms table; ne alludes |
| TO mu Ion as he tells OF PickwIck S nu.
eranty toward jon Irotter and Jingle; |
| he talks mutton at the servants ban |
quet, where the JUNIOR Weller made |
such a hit, and weaves mutton into |
Mrs. feely bingles lunch at the toy |
shop OF Gruff and Tackleton. He loveu |
buttered toast, for his descriptions of |
Rev. SUggins making it; the desire OF |
Noah Claypole for 1t; the evening meal |
OF PecksnIif ana -lmlly and the minis
terial lunch of Rev. Chadband, indi- |
Gaze it. He liked chicken, for ne put |
the word-pronounced "chcking' into |
tie mouth of Maggie, the wait IN Little |
| Lorrlt, dozen OF times, and he caused |
Jingle to suggest 'broiled fowl ana |
mushrooms-capi thing" in Pick
wick papers. Veal and ham pie was |
rare eating with him, as witness the
visit Of Silas Wegg to Boifin, to read It. |
the newly rich man The Rise ana Fla
off the Rooshan Empire, and Mrs.
Peerybingle again. Beer and cheese
were favorite lunches, because he in
dulges many times in his books. Bee. |
steak pudding was his delight, as ma
be seen from his description OF Mary
Pnch's first experiment in cookery. II
would have made good Pennsylvani
Dutchman, for he tenderly discOurses
on "Boars Head, Potted" or our own
"headcheeese." Pigs jowl was not un
welcome, for he picturesquely de
scribes it in his American Notes allud
ing to it facetiously as pigs face.
Sweetbreads, stewed kidneys and oy-
sters are common themes, good bread
and butter he mentions in more place,
than one, picked salmon was favor
tie dish Recall how he relates the
gusto with which Mrs. Camp indulgeu
at the Bull, in Holborn, and when sac
and Betsy Prig had their falling out
over Poll Swedleplpes' barber shop in
the same neighborhood. Pigeon pies
were something he was partial to, as
witness the manner in which he causes
John Browde to get away with them
at the Saracen's Head. In short, there
are but few articles in the gamut OF
gastronomy Dickens did not like.
He knew the alphabet of alcohol
from A to u. He writes feelingly OF
choice old Burgundy when he describes
DR.. Jobling's husky voice and touches
the soul of the connoisseur where he
tells of the old lawyer of Lincoln's Inn
Fields treating Snagsby to port that
rippled from southern vineyards hall |
century previous. His stories of Ma |
dera are epics and his knowledge OF |
champagne unbounded. He was a pa |
triot in his tipping, for nowhere do |
we hear him berate the porter and the |
ale of his native land. On the contrary |
he directs your favorable attention to
| it in every book he wrote. Nor did he |
ever portray favorite character as
drunkard ever reserving bestiality for
those he painted in the colors of hide
BUSINESS.
Nor was his knowledge of drinking |
confined to the decoctions of his native |
heath. While here he became ac-
quainted with drinks both new and
novel. He made the acquaintance OF
| tho oip elmo apd tha cocktail and last |