not seen," then I would trade them, and gladly, for as much good bread and butter as appetite called for.
By way of postscript: being a strict and ardent advocate of temperance, I refused to consider writing this book unless I had full liberty to advise the use of wine, brandy, cordials, liquors, where good cooking demands them. Any earthly thing can be abused--to teach right use is the best preventive of abuse. Liquors, like everything else, must be good. "Cooking sherry" is as much an abomination as "cooking butter," or "cooking apples." You will never get out of pot or pan anything fundamentally better than what went into it. Cooking is not alchemy; there is no magic in the pot. The whole art and mystery of it is to apply heat and seasoning in such fashion as to make the best, and the most, of such food supplies as your purse permits. Tough meat cannot be cooked tender; tainted meat cannot be cooked sound. It is the same with stale fish, specked or soured fruit, withered vegetables. It pays to educa