AN 18th-CENTURY PARSON'S "TABLE"
The eighteenth-century "Country Parson " certainly ale a great deal—and drank a great deal, 100. Six or seven glasses of port after dinner made urn "much more composed," though he had apparently been very bilious. At supper on the same day he "ale some Pork Stakes, which I much relished." It is without surprise that one hears that Ins niece was busy making some pills n •'Castile Soap, Rhubarb grated and oil of niarshmallows, which the reckoned very good for bilious complaints.'' Sweets eaten"at the parsonage meals included apple "duinpline," fritters. _ "pye," "blaniangc," bullace tarts, codlin tarts, orange pudding, "plumb" pudding, raspberry puffs, and "skimmer-cake. Birds included chicken and du.'ks "rosted," green goose with gooseberries, and pigeon pudding. Meat was well varied, calf's head, beef sleaks (stakes or steaks —his spelling varies, too), a jigg°{ ot mutton, pork, "rost" pig. pig's face, "frved souse," tripe, calf's heart, and venison. _ .. "Fiyto.Y-fragrant- harmless to humans —means instant death to mosquitoes, flies and other insect pests.
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Bibliographic details
Nelson Evening Mail, Volume LXIV, 26 March 1930, Page 7
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166AN 18th-CENTURY PARSON'S "TABLE" Nelson Evening Mail, Volume LXIV, 26 March 1930, Page 7
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