CHAPTER XIV.

CONCLUSION.

And after this they filled the bottles with the ingredients for pickling, and each couple jumped into a separate bottle; by which effort, of course, they all died immediately, and became thoroughly pickled in a few minutes; having previously made their wills (by the assistance of the most eminent lawyers of the district), in which they left strict orders that the stoppers of the seven bottles should be carefully sealed up with the blue sealing-wax they had purchased; and that they themselves, in the bottles, should be presented to the principal museum of the city of Tosh, to be labelled with parchment or any other anti-congenial succedaneum, and to be placed on a marble table with silver-gilt legs, for the daily inspection and contemplation, and for the perpetual benefit, of the pusillanimous public.

And if you ever happen to go to Gramble-Blamble, and visit that museum in the city of Tosh, look for them on the ninety-eighth table in the four hundred and twenty-seventh room of the right-hand corridor of the left wing of the central quadrangle of that magnificent building; for, if you do not, you certainly will not see them.

[Illustration]

* * * * *

NONSENSE COOKERY.

Extract from “The Nonsense Gazette,” for August, 1870.

“Our readers will be interested in the following communications from our valued and learned contributor, Prof.  Bosh, whose labors in the fields of culinary and botanical science are so well known to all the world.  The first three articles richly merit to be added to the domestic cookery of every family:  those which follow claim the attention of all botanists; and we are happy to be able, through Dr. Bosh’s kindness, to present our readers with illustrations of his discoveries.  All the new flowers are found in the Valley of Verrikwier, near the Lake of Oddgrow, and on the summit of the Hill Orfeltugg.”

THREE RECEIPTS FOR DOMESTIC COOKERY.

TO MAKE AN AMBLONGUS PIE.

Take 4 pounds (say 4-1/2 pounds) of fresh Amblongusses, and put them in a small pipkin.

Cover them with water, and boil them for 8 hours incessantly; after which add 2 pints of new milk, and proceed to boil for 4 hours more.

When you have ascertained that the Amblongusses are quite soft, take them out, and place them in a wide pan, taking care to shake them well previously.

Grate some nutmeg over the surface, and cover them carefully with powdered gingerbread, curry-powder, and a sufficient quantity of Cayenne pepper.

Remove the pan into the next room, and place it on the floor.  Bring it back again, and let it simmer for three-quarters of an hour.  Shake the pan violently till all the Amblongusses have become of a pale purple color.