To the perfection of the art; nor have
I pass'd the last two years, since I have worn
The apron, with so little profit, but
Have given my mind to study all its parts,
T' apply that knowledge to its proper use;
So as to mark the different sorts of herbs;
By proper seas'ning, to give fish the best
And highest relish; and of lentils too,
To note the several sorts. But to the point:
When I am call'd to serve a funeral supper,