Diary of Samuel Pepys — Volume 72: February/March 1668-69 by Samuel Pepys
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page 8 of 64 (12%)
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to supper and to bed, my mind being mightily eased by my having this
morning delivered to the Office a letter of advice about our answers to the Commissioners of Accounts, whom we have neglected, and I have done this as a record in my justification hereafter, when it shall come to be examined. 10th. Up, and with my wife and W. Hewer, she set us down at White Hall, where the Duke of York was gone a-hunting: and so, after I had done a little business there, I to my wife, and with her to the plaisterer's at Charing Cross, that casts heads and bodies in plaister: and there I had my whole face done; but I was vexed first to be forced to daub all my face over with pomatum: but it was pretty to feel how soft and easily it is done on the face, and by and by, by degrees, how hard it becomes, that you cannot break it, and sits so close, that you cannot pull it off, and yet so easy, that it is as soft as a pillow, so safe is everything where many parts of the body do bear alike. Thus was the mould made; but when it came off there was little pleasure in it, as it looks in the mould, nor any resemblance whatever there will be in the figure, when I come to see it cast off, which I am to call for a day or two hence, which I shall long to see. Thence to Hercules Pillars, and there my wife and W. Hewer and I dined, and back to White Hall, where I staid till the Duke of York come from hunting, which he did by and by, and, when dressed, did come out to dinner; and there I waited: and he did tell me that to-morrow was to be the great day that the business of the Navy would be dis coursed of before the King and his Caball, and that he must stand on his guard, and did design to have had me in readiness by, but that upon second thoughts did think it better to let it alone, but they are now upon entering into the economical part of the Navy. Here he dined, and did mightily magnify his sauce, which he did then eat with every thing, and said it was the best universal sauce in the world, it being taught him by the Spanish |
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