"but I fancy I know as much about the use of pepper as he does
about the use of oil colours; and now we have, got upon art
criticism, I may remark, my dear Vander, I have been reminded that
you have been poaching on my ground. I saw a landscape of yours
the other day, which looked as if some of my curry powder had got
into the sunset. I mean the one poor blind old Wilkins bought at
your last show."

"Ah, but that sunset was an inspiration, Colonel, and consequently
beyond your comprehension."

"It is easy to talk of inspiration," said Sir John, "and, perhaps,
now that we are debating a matter of real importance, we might
spend our time more profitably than in discussing what is and what
is not a good picture. Some inspiration has been brought into our
symposium, I venture to affirm that the brain which devised and the
hand which executed the Tenerumi di Vitello we have just tasted,
were both of them inspired. In the construction of this dish there
is to be recognised a breath of the same afflatus which gave us the
Florentine campanile, and the Medici tombs, and the portrait of
Monna Lisa. When we stand before any one of these masterpieces, we
realise at a glance how keen must have been the primal insight, and
how strenuous the effort necessary for the evolution of so
consummate an achievement; and, with the savour of the Tenerumi di
Vitello still fresh, I feel that it deserves to be added to the
list of Italian capo lavori. Now, as I was not fortunate enough to
be included in the pupils' class this morning, I must beg the next
time the dish is presented to us -- and I imagine all present will
hail its renaissance with joy -- that I may be allowed to lend a
hand, or even a finger, in its preparation."