[33] Lib. xxvii., c. 6.
[34] These customs are now (1864) exploded in London society, and only exist on circuit, at regimental messes, or at public dinners.
[35] “Un poinçon de vin, d’huile, &c. Dolium vel doliolum. Le poinçon est la moitié d’un tonneau d’Orléans, ou d’Anjou. C’est un nom qu’on donne en Blasois et en Touraine au muid de vin. A Rouen le poinçon contient treize boisseaux. C’est à Paris la même chose qu’une demi-queue. On dit, Voici vendanges, il faut acheter des poinçons, faire relier nos poinçons, en parlant de toutes sortes de futailles et de vaisseaux.”—Dictionnaire de Trevoux.
[36] This grape is named the Ciras. In the “Œnologie Française” for 1826, it is spelt Scyras, and it is stated, according to the tradition of the neighbourhood, the plant was originally brought from Shiraz, in Persia, by one of the hermits of the mountain.
[37] History of London, vol. I., p. 250.
[38] Riquette was then a young Parisian cook, who has since made a considerable fortune in the service of the Emperor Alexander. He spoke and wrote so remarkably, that his competitors called him the beau parleur.
Transcriber’s Notes:
1. Obvious printers’, punctuation and spelling errors have been corrected silently.
2. Where hyphenation is in doubt, it has been retained as in the original.
3. Some hyphenated and non-hyphenated versions of the same words have been retained as in the original.