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235
The Private Papers of Henry Ryecroft
·
George Gissing
198
We
are
sparing
of
condiments,
but
such
as
we
use
are
the
best
that
man
has
invented.
And
we
know
how
to
use
them.
I
have
heard
an
impatient
innovator
scoff
at
the
English
law
on
the
subject
of
mustard,
and
demand
why,
in
the
nature
of
things,
mustard
should
not
be
eaten
with
mutton.
The
answer
is
very
simple;
this
law
has
been
made
by
the
English
palate--which
is
impeccable.
I
maintain
it
is
impeccable!
Your
educated
Englishman
is
an
infallible
guide
in
all
that
relates
to
the
table.
"The
man
of
superior
intellect,"
said
Tennyson--justifying
his
love
of
boiled
beef
and
new
potatoes--"knows
what
is
good
to
eat";
and
I
would
extend
it
to
all
civilized
natives
of
our
country.
We
are
content
with
nothing
but
the
finest
savours,
the
truest
combinations;
our
wealth,
and
happy
natural
circumstances,
have
allowed
us
an
education
of
the
palate
of
which
our
natural
aptitude
was
worthy.
Think,
by
the
bye,
of
those
new
potatoes,
just
mentioned.
Our
cook,
when
dressing
them,
puts
into
the
saucepan
a
sprig
of
mint.
This
is
genius.
No
otherwise
could
the
flavour
of
the
vegetable
be
so
perfectly,
yet
so
delicately,
emphasized.
The
mint
is
there,
and
we
know
it;
yet
our
palate
knows
only
the
young
potato.
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