Chapter XVIII: Part 18

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* * * * *

CONFIDENTIAL DISCLOSURES,

OR

MEMOIRS OF MY YOUTH,

BY

ALPHONSE DE LAMARTINE,

AUTHOR OF "THE HISTORY OF THE GIRONDISTS," ETC.

Translated from the French,

BY EUGENE PLUNKETT.

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have a plot. The tale embraces the history of a month in the life
of a young girl suddenly thrown into society, and for young people
it was originally written. It has been generally popular, however,
for every thing in it is natural. There is neither sameness nor
tameness in the narrative; the characters are numerous, and each is
kept distinct. Moreover, the moral of the story is
unexceptionable."--_Com. Adv._

WALTER LORIMER;

AND OTHER TALES.

BY THE AUTHOR OF "AMY HERBERT," "GERTRUDE," ETC.

Embellished with six colored Plates. 1 vol. 12mo., cloth, 75 cts.

"There is much that is pure, sweet and touching in the book, * * *
the stories are presented in a style of composition which makes the
work one of high literary character."

FOOTNOTES:

[1] This entirely new system of making coffee has never yet been introduced to the public, and was found out by the author of this work through the following circumstance: Whilst travelling by night in a railway train, and arriving in due time at the station, where positively no less than five minutes are allowed to restore exhausted nature, after a long and tedious journey, and then, by using a certain portion of manual strength, to push through the crowd to get at what is called the refreshment room, after waiting for nearly two minutes for my turn to be served with some of the boiling liquid which they called coffee, being as bad as any human being could possibly make it, having probably waited patiently by the side of a winter's fire until the last train made its appearance, it tasted anything but palatable; but having a long journey before me, and requiring something to eat and drink, I was obliged to put up with it; but before I could even partake of half, or finish masticating some stale toast or over-buttered muffin, the unsociable bell violently rung to acquaint the passengers that their appetites were perfectly satisfied, though that incredulous organ would not let us believe it; and every one being perfectly aware that railway trains, like time, wait for no one, the hurry of which event, though unpleasant, made me escape the swallowing the thick part which was deposited at the bottom of the cup; rushing out of the refreshment room, I jumped into the wrong carriage, the fidgetty train having changed its place, and the time being too short to rectify the mistake, I was obliged to make fresh acquaintance with my new compagnons de voyage, who happened to be as much dissatisfied with the steaming-hot refreshment as myself, who had patronized the steaming Mocha. I was at last much pleased to find a wise man among my new travelling friends, who said, "I never travel at night without being provided with a _spirited_ companion;" and pulling out of his carpet-bag a small bottle and gutta-percha goblet of new invention, we partook of a drop of the best _eau de vie_ I had ever tasted, which produced on me the pleasant sensation of being relieved of a very annoying pain. Grateful for his kindness, and always desirous to improve the domestic comfort, I told him, in making myself known, that, as soon as I arrived at the Reform Club, I would try several experiments to simplify the present method of making coffee; and should I be successful in my researches, I would forward him the receipt on my arrival in London. I tried to find my first travelling friends, who, more unfortunate than myself, got in their proper place, and, consequently, did not meet with the "spirited" friend I did, vowing they would never take any more coffee at night, especially in a railway train. Having forwarded the receipt to my friend, he, after having tried it, wrote me the following note:

"MY DEAR SIR,--I have made an experiment of your new receipt for coffee, which you have kindly forwarded to me, and beg to acquaint you that I never recollect having lasted better. Yours, &c.

W. C."

I do strongly advise my readers to give it a trial, and recommend all providers of refreshment at railway stations not to make the coffee boiling hot, but to keep the cafetière in a bain-marie, which would avoid all the above inconvenience, both as regards quality and heat.

[2] Some few years since, having a great deal of writing to do within a certain time, and which could not be done without employing the night as well as the day, I partook of weak green tea, with a little brandy, sugar, and lemon-juice in it, as a beverage, and, with light food, I was enabled to do with but eighteen hours' sleep from 8 o'clock on Monday morning to 5 o'clock on the following Sunday morning.

[3] Half veal and beef can be used; or if no veal, all beef.

[4] See future Letters.

[5] Foie gras de Strasbourg.

[6] This word is not found in dictionaries, but is used by poulterers to denote that small piece of the lungs which is left in the bird.

[7] The quantity of the meat and vegetable should pretty equally balance with each other; after such a meal, a man's appetite is perfectly satisfied, and he is ready for an afternoon's work if required. It also does not require the aid of any fire, which we so ungratefully abhor in hot weather. Mr. B. very much approves of it once a week in summer.

[8] To freeze quickly any description of ice the freezing-pot must be well set, place it in the centre of the pail, which must be large enough to give a space of four inches all round, break up small twelve pounds of ice, which put round at the bottom six inches in depth, over which put two pounds of salt, beat down tight with a rolling-pin, then more ice, then salt, proceeding thus until within three inches of the top of your freezing-pot; saltpetre mixed with the salt will facilitate it in freezing.

[9] With regard to the wine, that is a matter I leave entirely to Mr. B., but his maxim is, that "the best is the cheapest."

[10] These should be served on dishes with a napkin.

* * * * *

Typographical errors corrected by the etext transcriber:

sautèing that the butter=> sautéing that the butter {pg 18}

littlle sat=> little salt {pg 39}

spoonfuls of dem-iglaze=> spoonfuls of demi-glaze {pg 68}

skimmer gently for two hours=> simmer gently for two hours {pg 127}

in every dry summers=> in very dry summers {pg 101}

ro plain melted butter=> or plain melted butter {Pg 104}

appiles to this => applies to this {pg 131}

or mushoom or English=> or mushroom or English {pg 148}

ten minntes=> ten minutes {Pg 150}

be broiled or sauted=> be broiled or sautéd {Pg 138}

plack pepper=> black pepper {Pg 206}

rice seperately=> rice separately {Pg 215}

is for preferable=> is far preferable {Pg 215}

delightful and varigated=> delightful and variegated {Pg 254}

in which put your rise=> in which put your rice {Pg 267}

Ribstone pippins=> Ripstone pippins {Pg 273}

fire uutil becoming=> fire until becoming {Pg 293}

shake sugar ever=> shake sugar over {Pg 324}

Mr. P. is obliged to leave home every week day=> Mr. B. is obliged to leave home every week day {Pg 336}