The Pleasures of the Table

Gastronomy from ancient days to modern times — the feasts of Greece and Rome, the great chefs and their schools, the literature of the table, and Ellwanger's own views on the aesthetics of dinner-giving.

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The Spoils of the Cover (It is difficult to imagine)

"It is difficult to imagine a happier conjunction than the blending of the symbols when the arms of a sportsman are quartered with those of a cook. The tints of the autumnal woods reflected in the plumage of mature and lusty game are types of rich experiences and genial sentiments which flit about the sportsman's board and linger at his hearth with as gracious a fitness as that which diffuses a faint blush through the russet of a well-cooked mallard's breast, and with a zest equal to the relish which lurks within a woodcock's thigh." - JOHN ALDERGROVE.

OW that beechwood on a distant hillside, its tall trees despoiled of their foliage, and its skirts lighted with the clinging gold of the saplings, stands out against a hoar November sky and the tablets of memory, as one recollects an accommodating covey of grouse, a successful "right and left," and the hoarse clamour of the crows whose conclave was disturbed by the salvo of the barrels!

Of the wealth of aliments bestowed upon man by a

The Spoils of the Cover (It is difficult to imagine) — from The Pleasures of the Table (1902)
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