poured out.

Mr. Makely said that claret all came now from California, no matter what
French chateau they named it after, but burgundy you could not err in.
His guests were now drinking the different wines, and to much the same
effect, I should think, as if they had mixed them all in one cup; though
I ought to say that several of the ladies took no wine, and kept me in
countenance after the first taste I was obliged to take of each, in order
to pacify my host.

You must know that all the time there were plates of radishes, olives,
celery, and roasted almonds set about that every one ate of without much
reference to the courses. The talking and the feasting were at their
height, but there was a little flagging of the appetite, perhaps, when it
received the stimulus of a water-ice flavored with rum. After eating it I
immediately experienced an extraordinary revival of my hunger (I am
ashamed to confess that I was gorging myself like the rest), but I
quailed inwardly when one of the men-servants set down before Mr. Makely
a roast turkey that looked as large as an ostrich. It was received with
cries of joy, and one of the gentlemen said, "Ah, Mrs. Makely, I was
waiting to see how you would interpolate the turkey, but you never fail.
I knew you would get it in somewhere. But where," he added, in a
burlesque whisper, behind his hand, "are the--"

"Canvasback duck?" she asked, and at that moment the servant set before
the anxious inquirer a platter of these renowned birds, which you know
something of already from the report our emissaries have given of their
cult among the Americans.

Every one laughed, and after the gentleman had made a despairing flourish