The Manning times. [volume] (Manning, Clarendon County, S.C.) 1884-current, 1907-06-12
ANCESTRAL. APPETITES.
Table Feats Of Some Famous Feeders
o. Sygonc Days.

Table Feats Of Some Famous Feeders
o. Sygonc Days.
A generation holding critical views
on 4 man: intelligent. or unwise.
choice OF parents is not likely to III
dulge IL ancestor worship. But there
are at least one or two things in WHICH
our ancestors we're ti,ls: greater than
we Of the present day can ever aspire
to be. Take them for instance, 1T ta-
Bile. II ancient Ecnl:& on table ell
quette are to be taken seriously, ana
there is no reason why they should
not he, the ancestor Tl$ in the hIDlI
Of gn&wing bones L II cAieH and or
diSpGSing Of them by the simple means
Of throwing them under the table or
over his shoulder. tIe worked hard
with Ills hands iii the dishes whcn L
succulent but slipper! inorscl refused
to come to him by means Of knife and
fork. lie used his table napkin FOR
unspeakable purposes anu his fork III
utter f0rgetfulneSS as comb or tooth
brush. II one sense. therefore, he did
not know how to eat Meanwhile, III
another. lie was truly great for the
quantities Of food which be caused to
disappear at a single meal were moth
ing short of marvellous
Tie 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 i menu is unearthed
and tells its own story. Such is the
following list of dishes served in 1881
to 4 worthy citizen of Valencia on. the
occasion OF his taking unto himself L
wife. Across the space Of close upon
the six centuries the cranes and lam
preys, the peacockS and boar's head OF
the feast made fine display. This is
the order in which the fourteenth cen-
tury wedding breakfast was served:
MENU.
Roast crane, veniSon, lamprey.
Peacock, pheasant, guinea fowl, osprey,
snipe, pike,
Baked pomesranates. burnt almonds. veg
etables. fish.
Eel pie and toast.
Galantine Of sprats and cheese cakes.
Peacock. crane. pheasant.
Crayfish, boar.s head and savouries.
Figs, medlars and waters.
Wines.
Saint Jangon, Branne, Burgundy and
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, q guinea fowl, a large dish OF
salad, several slices Of mutton with
garlic sauce, two large slices Of ham,
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 lie SupJect 10
attacks Of indigestion.
The little suppers in the reign Of the
next Louis, though on 4 slightly less
gigantic scale. are still sufficiently inn
presSive. The Marquise d'Artenay, for
instance. put before her guests after
they came from the theater and before
they went on to dance this collation.:
Pigeon soup. with lentils and carrots
Chicken broth.
Patties Of fowl. veal, capon. pheasants,
guinea fowl.
Sweetbrcad and roast poulets.
Baked starlings, wood pigeons, wild duck
and snipe.
Cakes Sweets. Fruit.
It seems pity no record is preserved
Of what happened at the dance follow
ing this supper party.