Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1907-08-01
ANCESTRAL A?PETITEs.
Table Fests Of Some Famous Fesdsrs
of Bygone Days.

A generation holding critical views
on a mans intelligent, or unwise.
choice of parents is not likely to in
dulge in ancl stor worship. Bnt there
are at least one or two things in which
orr ancestors were truly greater than
we of the present day can ever aspire
to be. Take them. for instance, at ia
bic. If ancient books on table ETH
ouctte are to be taken seriously, and
there is no reason why they should
not be, the ancestor was in the habit
of gnawing bones Ia CHEN and OF
disposing of them by the simple means
of throwing them under the table or
over his shoulder. He worked hard
with his hands in the dishes, when a,
succulent but slippery morsel refused
to come to him by means Of knife and
fork. He used his table napkin for
unspeakable purposes and his fork in
utter forgetfulness rs comb or tooth
brush. In one sense. therefore, he did
not know how to eat Meanwhile, in
another, he was truly great for the
quantities Of food which he caused to
disappear ut single meal We're moth
ing short of marvellous.
The records preserved of the anceS-
tors feats of the fork (and the finger,
are woefully thin but now and again
one of these very human documents
in the form of a menu Is unearthed
and tells its own story. Such is the
following list of dishes served In 1884
to worthy citizen of Valencia on the
occasion of his taking unto himself Il
wife Across the space of close upon
the six centuries the cranes and lam
preys. the peacocks and boar's head OF
the feast Inade fine display This is
the order in which the fourteenth cen
fury wedding breakfast was served:
MENU.
Roast crane venlson. lamprey.
Peacock pheasant, guinea fowl. osprey.
snipe, pike,
Baked pomegranates. burnt almonds, veg
etables. fish
Eel pie and toast.
Galantine of sprats and cheese cakes.
Peacock, crane, pheasant
Crayiish, hoars head and savouries.
Wines.
Saint Jangon. Dranne, Burgundy ana
Hook.
The Italians also were famous feed
| erS and seem to have distinguished
| themselves in particular during the
early days of the renaissance. The
Bourbons valiantly followed suit, one
| of the most distinguished successes be-
ing scored by Louis XIV. of whom an
eyewitness wrote: Il often saw him
eat four plates of soup, whole pleas
ant, guinea fowl, large dish Of
salad, several slices of mutton with
garlic sauce, two large slices of ham. a
dish of cake and dessert" The threats
of his physicians finally reduced his
majesty to such meaGer fare as two
plates Of pigeon broth and three roast
! FOWLS. According to Arenberg. the
great king was later in lifc-subtect to
attacks of indigestion.
| The little suppers IN the reign of the
next Louis, though on a slightly less
gigantic scale, are still sufficiently i'm
pressive. The Marquise d'Artenay, for
instance, put before her guests after
they came from the theater and before
they went on to a dance this collation.:
Pigeon soup, with lentis and carrots.
| Chicken broth.
| Patties of fowl veal, capon, pheasants,
| guinea fowl.
| Sweetbread and roast poulets.
Baked starlings. wood pigeons. wild duck
| and snipe.
| Cakes. Sweets. Fruit.
1t seems pity no record is preserved
Of what happened at the dance follow
ing this supper party.