S.—The proud and haughty man, my Lord, orders his dinner from necessity; the man of the world—the profound epicure—orders his with delight.
Lord R.—It is quite certain that too much attention cannot be given to the proper execution of, and the intelligence displayed in, the order of a dinner. The dinner—being of each day, each season, each century—is not only an hereditary fashion, but also the soul of sociability; read history, and you will perceive that, in all times, amongst all people, the good which has been done—and sometimes the evil—was always preceded or followed by a banquet.
S.—Nothing is more true, my Lord. Of all the pleasures which are bestowed upon us in this world, that of the table is the only one which, when the reins of the car of life become slack, parts from us with regret, and often, as a faithful friend, leaves us but at the brink of the tomb; whilst all other pleasures disappear gradually, like the fading of a beautiful autumn, and cover our heads with the hoary locks of winter.
Lord M.—It is positive that the gift of degustation belongs to all ages of life,—a centenarian whom I knew well retained this pleasure until his last hour.
S.—Our degustative senses require continual study, and unceasingly claim a constant change.
Lord M.—The greatest wit lacks eloquence, if he neglect too much the nature of his repast.
S.—Which proves, my Lord, that our most agreeable sensations depend, not solely on nature, but on the care we take of ourselves.
Lord M.—Yes, the more sensitive the soul, the greater the power of degustation. The degustative sensations operate with as great activity on the palate as the charm of melody acts on the ear; for example, man in a state of madness feels the want of eating, but the enchanting pleasure of degustation is as much denied to him as that of reason.
S.—Your argument on this point is extremely just, my Lord; and are you not of my opinion, that nothing disposes the human heart to amicable feelings more than a dinner well conceived and artistically prepared?
Lord M.—It is that which has always made me say that a good cook is as useful as a good tutor.