Punch, or the London Charivari, Volume 1, Complete eBook

This eBook from the Gutenberg Project consists of approximately 1,359 pages of information about Punch, or the London Charivari, Volume 1, Complete.

The circumstances which led me to the discovery of this important constitution of the stomach were partly accidental, and partly owing to my own intuitive sagacity.  I had long observed that Judy, “my soul’s far dearer part,” entertained a decided partiality for a leg of pork and pease-pudding—­to which I have a positive dislike.  On extending my observations, I found that different individuals were characterised by different tastes in food, and that one man liked mint sauce with his roast lamb, while others detested it.  I discovered also that in most persons there is a predominance of some particular organ over the surrounding ones, in which case a corresponding external protuberance may be looked for, which indicates the gastronomic character of the individual.  This rule, however, is not absolute, as the prominence of one faculty may be modified by the influence of another; thus the faculty of ham may be modified by that of roast veal, or the desire to indulge in a sentiment for an omelette may be counteracted by a propensity for a fricandeau, or by the regulating power of a Strasbourg pie.  The activity of the omelette emotion is here not abated; the result to which it would lead, is merely modified.

It would be tedious to detail the successive steps of my inquiries, until I had at last ascertained distinctly that the power of the eating faculties is, caeteris paribus, in proportion to the size of those compartments in the stomach by which they are manifested.  I propose at a future time to explain my system more fully, and shall conclude my present lecture by giving a list of the organs into which I have classified the stomach, according to my most careful observations.

 CLASS I.—­SUSTAINING FACULTIES.

1.—­Bread (French rolls). 2.—­Water (doubtful). 3.—­Beef (including rump-steaks). 4.—­Mutton (legs thereof). 5.—­Veal (stuffed fillet of the same). 6.—­Bacon (including pork-chops and sausages).

 CLASS II.—­SENTIMENTS OR AFFECTIONS.

7.—­Fowl. 8.—­Fish. 9.—­Game. 10.—­Soup. 11.—­Plum-pudding. 12.—­Pastry.

 CLASS III.—­SUPERIOR SENTIMENTS.

    13.—­Sauces.
    14.—­Fruit.

 CLASS IV.—­INTELLECTUAL TASTES.

15.—­Olives. 16.—­Caviare. 17.—­Turtle. 18.—­Curries. 19.—­Gruyere Cheese. 20.—­French Wines. 21.—­Italian Salads. 22.—­ ——­

Of the last organ I have not been able to discover the function; it is probably miscellaneous, and disposes of all that is not included in the others.

* * * * *

FASHIONABLE INTELLIGENCE.

(By the Reporter of the Court Journal.)

Yesterday Paddy Green, Esq. gave a grand dejeuner a la fourchette to a distinguished party of friends, at his house in Vere-street.  Amongst the guests we noticed Charles Mears, J.M., Mister Jim Connell, Bill Paul, Deaf Burke, Esq., Jerry Donovan, M.P.R., Herr Von Joel, &c. &c.  Mister Jim Connell and Jerry Donovan went the “odd man” who should stand glasses round.  The favourite game of shove-halfpenny was kept up till a late hour, when the party broke up highly delighted.

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