cacy, we can only wonder at the admirable patience of the Abbé's cook, who would return seven times with unremitting industry to the consideration of a single dish.
It will be observed, however, how many gastronomical triumphs we owe to clerical genius, or to the researches of the true philosopher. Lord Bacon thought it no shame to bend his mighty mind to kitchen problems, and Dr. Nowel, the learned and pious dean of St. Paul's, was rightfully proud of the bottled beer which he first gave to his astonished and grateful country. The earliest list of recipes in England was the work of an archbishop. The Jesuits in the seventeenth century carried the turkey from its native haunts, and introduced it to the best French society, who received it with the rapture it deserved. The famous mayonnaise is not the only delicacy which Richelieu bequeathed to the world; Talleyrand devoted one hour out of every busy day to the exclusive companionship of his cook; and the Regent Orleans was pleased to give his own name to the bread of his own baking.
