“A Bill of fare for a Gentleman’s House about Candlemas.

    “1.  A Pottage with a Hen. 2.  A Chatham-pudding. 3.  A Fricacie
    of Chickens. 4.  A leg of mutton with a Sallet.  Garnish your
    dishes with Barberries.

    “Second Course. 1.  A chine of Muton. 2.  A chine of Veal. 3. 
    Lark-pye. 4.  A couple of Pullets, one larded.  Garnished with
    orange slices.

    “Third Course. 1.  A dish of Woodcocks. 2.  A couple of Rabbits.
    3.  A dish of Asparagus. 4.  A Westphalia Gammon.

    “Last Course. 1.  Two orange tarts, one with herbs. 2.  A Bacon
    Tart. 3.  An apple Tart. 4.  A dish of Bon-chriteen pears. 5.  A
    dish of Pippins. 6.  A dish of Pearmains.

    “A Banquet for the same Season.

    “1.  A dish of Apricots. 2.  A dish of marmalade of Pippins. 3.  A
    dish of preserved Cherries. 4.  A whole red Quince. 5.  A dish of
    dryed sweet-meats.

    “A Bill of Fare upon an extraordinary Occasion.

“1.  A collar of brawn. 2.  A couple of Pullets boyled. 3.  A bisk of Fish. 4.  A dish of Carps. 5.  A grand boyled Meat. 6.  A grand Sallet. 7.  A venison pasty. 8.  A roasted Turkey. 9.  A fat pig. 10.  A powdered Goose. 11.  A haunch of Venison roasted. 12.  A Neats-tongue and Udder roasted. 13.  A Westphalia Ham boyled. 14.  A Joll of Salmon. 15.  Mince pyes. 16.  A Surloyn of roast beef. 17.  Cold baked Meats. 18.  A dish of Custards.

“Second Course. 1.  Jellies of all sorts. 2.  A dish of Pheasants. 3.  A Pike boyled. 4.  An oyster pye. 5.  A dish of Plovers. 6.  A dish of larks. 7.  A Joll of Sturgeon. 8.  A couple of Lobsters. 9.  A lamber pye. 10.  A couple of Capons. 11.  A dish of Partridges. 12.  A fricacy of Fowls. 13.  A dish of Wild Ducks. 14.  A dish of cram’d chickens. 15.  A dish of stewed oysters. 16.  A Marchpane. 17.  A dish of Fruits. 18.  An umble pye.”

The fare suggested for “Fish days” is no less various and abundant; twelve dishes are enumerated for the first course, and sixteen for the second.  Looking at the character of these viands, some of which would not discredit the genius of a Soyer or a Mrs. Glasse, {55} it seems pretty evident that in the article of food the labouring classes have been the greatest gainers since 1687.

Few things are more suggestive of queries—­as everybody knows from experience—­than the products of culinary art.  I will not, however, further trespass on space which may be devoted to a more dignified topic, than by submitting the following.

Query.—­Does the phrase “to eat humble pie,” used to signify a forced humiliation, owe its origin to the “umble pye” specified above?

J.T.  HAMMACK

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BISHOP BARNABY.