"1. A collar of brawn. 2. A couple of Pullets boyled. 3. A bisk
of Fish. 4. A dish of Carps. 5. A grand boyled Meat. 6. A grand
Sallet. 7. A venison pasty. 8. A roasted Turkey. 9. A fat pig.
10. A powdered Goose. 11. A haunch of Venison roasted. 12. A
Neats-tongue and Udder roasted. 13. A Westphalia Ham boyled. 14.
A Joll of Salmon. 15. Mince pyes. 16. A Surloyn of roast beef.
17. Cold baked Meats. 18. A dish of Custards.

"_Second Course._ 1. Jellies of all sorts. 2. A dish of
Pheasants. 3. A Pike boyled. 4. An oyster pye. 5. A dish of
Plovers. 6. A dish of larks. 7. A Joll of Sturgeon. 8. A couple
of Lobsters. 9. A lamber pye. 10. A couple of Capons. 11. A dish
of Partridges. 12. A fricacy of Fowls. 13. A dish of Wild Ducks.
14. A dish of cram'd chickens. 15. A dish of stewed oysters. 16.
A Marchpane. 17. A dish of Fruits. 18. An umble pye."

The fare suggested for "Fish days" is no less various and abundant;
twelve dishes are enumerated for the first course, and sixteen for the
second. Looking at the character of these viands, some of which would
not discredit the genius of a Soyer or a Mrs. Glasse, {55} it seems
pretty evident that in the article of food the labouring classes have
been the greatest gainers since 1687.

Few things are more suggestive of queries--as everybody knows from
experience--than the products of culinary art. I will not, however,
further trespass on space which may be devoted to a more dignified
topic, than by submitting the following.

_Query._--Does the phrase "to eat humble pie," used to signify a forced