Hallo! A great deal of steam! the pudding was out of the copper. A smell like a washing-day! That was the cloth. A smell like an eating-house and a pastrycook's next door to each other, with a laundress's next door to that. That was the pudding.
The swift December dusk had come tumbling clownishly after its dull day and, as he stared through the dull square of the window of the schoolroom, he felt his belly crave for its food. He hoped there would be stew for dinner, turnips and carrots and bruised potatoes and fat mutton pieces to be ladled out in thick peppered flourfattened sauce. Stuff it into you, his belly counselled him.
We are always giving foreign names to very native things. If there is a thing that reeks of the glorious tradition of the old English tavern, it is toasted cheese. But for some wild reason we call it Welsh rarebit. I believe that what we call Irish stew might more properly be called English stew, and that it is not particularly familiar in Ireland.
I am going to learn to make bread tomorrow. So if you may imagine me with my sleeves rolled up, mixing flour, milk, saleratus, etc., with a deal of grace. I advise you if you dont know how to make the staff of life to learn with dispatch.
Fill with mingled cream and amber, I will drain that glass again. Such hilarious visions clamber Through the chamber of my brain — Quaintest thoughts — queerest fancies Come to life and fade away; What care I how time advances? I am drinking ale today.