We often hear of "fattening-up" geese and turkeys, but how funny it sounds to talk of fattening up a snail. The Romans, long, long ago, kept snails in special gardens and fattened them on meal and boiled wine, and ate them at their feasts. There are still snail-gardens in many places on the Continent, but they are not fed on boiled wine now. In England, as late as James the First's time, they were made into a favourite dish with sauce and spices. The Italian peasants think large brown snails a great treat; and the gipsies in many places make dinners and suppers of the common little "shell-a-muddies." A larger kind are sold still at Covent Garden Market, London, to be taken as a cure by people who are ill.
LITTLE MARGARET'S KITCHEN, AND WHAT SHE DID IN IT.—X.
By Phillis Browne, Author of "A Year's Cookery," "What Girls can Do," &c.
Apple fritters to-day," said Margaret.
"Yes, apple fritters to-day," replied Mary. "Won't it be delightful, miss?"
"Let me see," said Mrs. Herbert, coming into the room at the moment, "we are going to make something special to-day. Whatever is it?"
"Apple fritters!" said both the children in one breath.
"Oh yes, to be sure! It is apple fritters. You would not like to broil a mutton chop instead, would you, Margaret?"