—'I have read in some English papers all that you said about it,' said the young nobleman; 'and, indeed, most of the French journals have also reported it since.'
—'Yes, after I had initiated the matter, almost all the English papers, both in town and country, made some comments. I have even read that a philanthropic gentleman had reproduced the necessary information in leaflet form, for distribution amongst the needy people in some parts of Wales, where there is often a scarcity of food. The starch made from the roots of bracken is considered in Japan the best, and is used very widely. There is a similar vegetable called jemmai; it is larger than bracken and used in a dried form. It is very soft and palatable, and is very extensively used in Japanese cookery. I do not know for certain if the latter kind exists in Europe, though I believe it does. As to bracken, it grows everywhere. I am, however, but little sanguine that my recommendation will be utilised in England, though the method of preparation is very simple. The secret of the preliminary preparation lies in soaking it, from ten to fifteen hours in water with soda. I revealed it from a philanthropic motive. But, you see, the British are so conservative in such matters. I even noticed, in a newspaper, a letter wherein the writer stated that he had cooked some bracken, but it turned out unpalatable, although quite tender. He did not wait to find out if there might not be room for improvement in his method of cooking: people are so apt to discredit others before they make sure of a fact.'
—'That is generally the case in this world,' said the duchess; 'but I wonder if French bracken is equally good.'
—'Surely it is,' I replied, 'even that in the neighbourhood of Paris: the bracken in Fontainebleau forests is said to be very fine. Only in May last, a number of Japanese ladies in Paris made a special excursion there, and brought back bunches of it. I was one of those who enjoyed the dishes resulting.'
—'You may be sure it is a subject that will be taken up, when the semi-famine days come, and then, perhaps, your name will be remembered,' remarked one of the young ladies.
—'No, I think not,' I replied. 'I believe, I shall be buried long before that, and my name too.'
—'Oh, don't say that,' broke in another of the young ladies.
Dessert was now served, in the course of which I remarked:
—'I will tell you an incident which will probably interest you. I was spending a week-end with the Dake and Duchess of Hamilton, who have always been very courteous to me. One morning, at the breakfast table, I noticed the duchess cut an apple, and gave it to her young son without peeling. This rather struck me, so I asked her reason, when she told me that her medical adviser had instructed her to do so, because the essence of the nourishing part of the fruit was contained just under the skin, so that it was better not to remove the skin. It was quite a relief to me (for we men, and especially myself, often find it troublesome to pare fruit). Now I could eat fruit without paring the skin unconcernedly, and should any onlooker laugh at me, or ask the reason, I could lecture him from the point of medical science.'
—'You always view things from a point of vantage,' interposed the younger daughter.