The Adventures of Mr. Verdant Green, page 289 by Cuthbert Bede
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cked with crested waves, and sails that glimmered in the dreamy distance. Holy Island was also in sight, together with the rugged Castle of Bamborough, and the picturesque groups of the Staple and the Farn Islands, covered with sea-birds, and circled with pearls of foam. The immediate foreground presented a very cheering pros-
[272 ADVENTURES OF MR. VERDANT GREEN]
pect to hungry folks. The snowy table-cloth - held down upon the grass by fragments of rock against the surprise of high winds - was dappled over with loins of lamb, and lobster salads, and pigeon-pies, and veal cakes, and grouse, and game, and ducks, and cold fowls, and ruddy hams, and helpless tongues, and cool cucumbers, and pickled salmon, and roast-beef of old England, and oyster patties, and venison pasties, and all sorts of pastries, and jellies, and custards, and ice: to say nothing of piles of peaches, and nectarines, and grapes, and melons, and pines. Everything had been remembered - even the salt, and the knives and forks, which are usually forgotten at ~alfresco~ entertainments. All this was very cheering, and suggestive of enjoyment and creature comforts. Wines and humbler liquids stood around; and, for the especial delectation of the ladies, a goodly supply of champagne lay cooling itself in some ice-pails, under the tilt of the cart that had brought it. This cart-tilt, draped over with loose sacking, formed a very good imitation of a gipsy tent, that did not in the least detract from the rusticity of the scene, more especially as close behind it was burning a gipsy fire, surmounted by a triple gibbet, on which hung a kettle, melodious even then, and singing through its swan-like neck an intimation of its readiness to aid, at a moment's notice, in the manufacture of whisky-toddy.
The dinner was a very merry affair. The gentlemen vied with the servants in attending to the wants of the ladies, and <VG272.JPG> were assiduous in the duties of cutting and carving; while the sharp popping of the champagne, and th