Hors d'oeuvres have always a pathetic interest for me; they remind me of one's childhood that one goes through wondering what the next course is going to be like - and during the rest of the menu one wishes one had eaten more of the hors d'oeuvres.
There may have been disillusionments in the lives of the medieval saints, but they would scarcely have been better pleased if they could have foreseen that their names would be associated nowadays chiefly with racehorses and the cheaper clarets.
By insisting on having your bottle pointing to the north when the cork is being drawn, and calling the waiter Max, you may induce an impression on your guests which hours of laboured boasting might be powerless to achieve. For this purpose, however, the guests must be chosen as carefully as the wine.
The fashion just now is a Roman Catholic frame of mind with an Agnostic conscience: you get the mediaeval picturesqueness of the one with the modern conveniences of the other.
You needn't tell me that a man who doesn't love oysters and asparagus and good wines has got a soul, or a stomach either. He's simply got the instinct for being unhappy highly developed.
If he had unlimited money at his disposal, he might go into the wilds somewhere and shoot big game. I never know what the big game have done to deserve it, but they do help to deflect the destructive energies of some of our social misfits.