Читать книгу: «Chambers's Edinburgh Journal, No. 445», страница 6

A WEDDING DINNER

The English are often reproached with love of good cheer, and certainly if foreigners were to judge of us from the manner in which we celebrate our Christmas, we cannot wonder at their supposing 'biftik' to be necessary to our happiness. But high feasting has not in any age been confined to the English, and perhaps the following account, translated from an old chronicle, of a wedding-dinner given by the Milanese, in 1336, to our Duke of Clarence, son of Edward III., may prove not unamusing or unsuggestive.

Lionel of Antwerp, Duke of Clarence, was the widower of Elizabeth of Ulster, and his second wife, Zolante, was the sister of Giovanni Galeazzo Visconti, Duke of Milan. The latter nuptials were celebrated at Milan with great pomp. The most illustrious personages were invited from every part of Europe; tournaments, balls, and other diversions, occupied the guests, who were all furnished with splendid apartments, till the whole company being assembled, Giovanni Galeazzo conducted the newly-married couple from the church to his palace. In one immense hall were laid out a hundred tables for the most distinguished guests, including the mightiest princes in Italy, the most beautiful women, and the most celebrated characters of the age; among whom we must not omit to mention Francesco Petrarca. Other tables were placed in the adjoining apartments. Seneschals, in the most sumptuous dresses, brought in the massive dishes of gold and silver. The cup-bearers performed their duties on horseback, galloping round the hall and handing the choicest wines in costly vases of gold, silver, or crystal. This custom of servants waiting at table on horseback appears singular in our time, but it serves to give an idea of the splendour of other days and the enormous size of the apartments. It also tends to explain why most of the noble mansions still extant from the time of which we speak, instead of a staircase, have a gradual ascent of bricks, generally leading to a hall of large dimensions. And frequently we see evident tokens that flights of steps have been substituted in later times.

The banquet consisted of eighteen courses; and between each course presents of various kinds were offered to the bridegroom, or distributed by him; so that before the dinner had ended, Lionel had presented every individual around him with some article of value, besides 600 richly embroidered garments which he had given to the mimes and players engaged for the occasion.

Here follows a formal account of the dinner, but we must economise our space. The first course consisted of young pigs, gilded, with flames issuing from their mouths; the second, of hares and pike, likewise gilded; the third, of gilded veal and trout; the fourth, of partridges, quails, and fish, all gilded; the fifth, of ducks, small birds, and fish, all gilded; the sixth, of beef, capons with garlic-sauce, and sturgeon; the seventh, of veal and capons with lemon-sauce; the eighth, of beef-pies, with cheese and sugar, and eel-pies with sugar and spices; the ninth, of meats, fowl and fish in jelly (potted, we presume); the tenth, of gilded meats and lamprey; the eleventh, of roast kid, birds, and fish; the twelfth, of hares and venison, and fish with vinegar and sugar; the thirteenth, of beef and deer, with lemon and sugar; the fourteenth, of fowls, capons, and tench, covered with red and green foil; the fifteenth, of pigeons, small birds, beans, salt tongues, and carp; the sixteenth, of rabbits, peacocks, and eels roasted with lemon; the seventeenth, of sour milk and cheese; and the eighteenth, of fruits of the rarest and most expensive kinds.

At each of these courses the duke received a separate gift—beginning with a pair of leopards, with velvet collars and gilded buckles. Then followed numberless braces of pointers, greyhounds, setters, and falcons, all with trappings and ornaments of silk, gold, and pearls; dozens of breastplates, helmets, lances, shields, saddles, and complete suits of armour, enriched with silver, gold, and velvet; numerous pieces of cloth of gold and satin; horses by half-dozens, with saddles and trappings highly ornamented; twelve beautiful milk-white oxen; 'a vest and cowl embroidered with pearls, representing various flowers; a baronial mantle and cowl lined with ermine, and richly embroidered with pearls; a large ewer of massive silver, four waistbands of wrought silver (now called filigrane); a clump of diamonds and rubies, with a pearl of immense value in the centre; and a variety of specimens of the choicest wines and most elegant confectionary.'

In those times, there was little refinement of taste, and the culinary art was probably in its infancy. Hence we find the dishes in quality and number rather suited to satisfy the appetites of huntsmen than the delicate palate of a courtier of our day. Sugar and spices were used in profusion, perhaps because they were scarce and expensive, rather than on account of their flavour. Fowls were coloured red or green; while meat, and such other solid eatables as could only be boiled or roasted, were gilt all over. The expense of such an entertainment must have been immense; and when we add, that the value of most of the gifts was vastly greater than at present, and that, besides the presents to the bridegroom, Giovanni Galeazzo gave away 150 beautiful horses, and his kinsman, Bernabo, jewels and golden coins to a large amount, the whole sum disbursed on this occasion would appear so enormous as to make one doubt whether a petty sovereign could really afford such ostentatious prodigality. But when we consider that the flourishing state of the commerce of Italy attracted thither all the wealth of Europe, we are no longer surprised at an expenditure which, however great, might at that time have been borne not by a reigning duke of Milan or Florence alone, but even by many citizens of the various Italian republics.

During the repast, an innumerable crowd of jesters, mimes, and trick-players of all sorts, amused the company with their gambols; and such was the noise produced by trumpets, drums, and other martial instruments, by the vociferation of the performers and the applause of the spectators, that no single voice could be heard; and a contemporary historian compares it to the wild roar of a tempestuous sea.

SAVINGS-BANKS IN RUSSIA

Until the year 1825, no kind of savings-bank existed in Russia. The farmers and peasants, residing for the most part in remote and scattered habitations, were accustomed to keep their little store of money in common earthen-pots buried in the ground, whence it was not unfrequently stolen. It also often happened that, owing to the sudden illness or death of the owner, the place of concealment was unknown to any one; thus the savings were lost, and much family trouble and difficulty arose. In March 1825, a truly patriotic young merchant, Frederick Hagedom, junior, of Libau, in Courland, perceived the advantage of savings-banks in other countries of Europe, and the disadvantages of the system pursued by his poor countrymen. He resolved, therefore, to institute a savings-bank in Libau. The patronage of the governor-general was obtained, and one of the magistrates of the town appointed superintendent: Frederick Hagedom and two other gentlemen were chosen directors. The public of the town soon testified their approbation of the good work, by bringing in their silver rubles and copper kopecks at the appointed hours—namely, from five to seven every Saturday evening, and at two periods of the year daily—from the 1st to the 12th of June and December. The peasants, however, did not display the same alacrity and confidence as indeed was to be expected. Their kind benefactor perceiving this, wrote and circulated a short pamphlet in the Lettish language of the country, explaining the intention, object, and advantages of the new savings-bank. This convinced the ignorant country-people that their old way of keeping their money, even if safe, was not profitable. The pastors of the village churches also took occasion to speak to their people on the subject, being persuaded, like the benevolent founders of the savings-bank, that it was a plan which could not fail to improve the moral and religious character of the peasantry. These exertions did not fail to produce the desired effect.

To accommodate the country-people who came from a distance, it was soon found advisable to open the savings-bank for their attendance daily from twelve to one—the Saturday evenings being reserved for the inhabitants of the town. All classes now became desirous of taking advantage of the savings-bank, and brought in silver rubles and kopecks, instead of keeping them hoarded and useless.

A sum under five rubles receives no interest—is merely saved and kept—which is, however, no slight benefit to the poor peasant. Above that sum, 4 percent, interest is paid. The owner is at liberty to withdraw the principal at will. The tables published in 1845, after twenty years' existence, afford a most satisfactory and interesting result. The increase of members who partake of the benefits has steadily advanced. One-third of the number are inhabitants of Libau, the remainder are from the country. A very important gain was also perceived to arise from the system: a large portion of the silver rubles and Albert-dollars paid in, had evidently been for many years kept entirely out of circulation, buried in pots in the earth, and consequently in such a condition, that it was often necessary to have the coin carefully cleaned, before it was fit to be sent out into circulation again. Besides the pecuniary advantage, the improvement in the character of the people has been remarkable. The savings-bank has strengthened in a singular degree the love of order, industry, and temperance. How many cheerful hopes and anticipations are connected with savings! It has been ascertained, both in England and France, that since the establishment of savings-banks in those countries, no criminal has ever been found to have been a member of one. How true a benefactor to his country has the young merchant Hagedom proved himself to be! May he live long to direct the savings-bank of his native town of Libau! And, to conclude with the words of the last report of the institution: 'May a gracious Providence continue to prosper this first and oldest institution of the kind in the empire of Russia, and preserve this institution, so highly beneficial to the economical and moral state of the people, in its full prosperity, to future generations!'⁷

CALORIC SHIPS

The idea of substituting a new and superior motive-power for steam will no doubt strike many minds as extravagant, if not chimerical. We have been so accustomed to regard steam-power as the ne plus ultra of attainment in subjecting the modified forces of nature to the service of man, that a discovery which promises to supersede this agency will have to contend with the most formidable preconceptions as well as with gigantic interests. Nevertheless, it may now be predicted with confidence, that we are on the eve of another great revolution, produced by the application of an agent more economical and incalculably safer than steam. A few years hence we shall hear of the 'wonders of caloric' instead of the 'wonders of steam.' To the question: 'How did you cross the Atlantic?' the reply will be: 'By caloric of course!' On Saturday, I visited the manufactory, and had the privilege of inspecting Ericsson's caloric engine of 60 horse-power, while it was in operation. It consists of two pairs of cylinders, the working pistons of which are 72 inches in diameter. Its great peculiarities consist in its very large cylinders and pistons, working with very low pressure, and in the absence of boilers or heaters, there being no other fires employed than those in small grates under the bottoms of the working cylinders. During the eight months that this test-engine has been in operation, not a cent has been expended for repairs or accidents. The leading principle of the calorie engine consists in producing motive-power by the employment of the expansive force of atmospheric air instead of that of steam; the force being produced by compression of the air in one part of the machine, and by its dilatation by the application of heat in another part. This dilatation, however, is not effected by continuous application of combustibles, but by a peculiar process of transfer, by which the caloric is made to operate over and over again—namely, the heat of the air escaping from the working cylinder at each successive stroke of the engine, is transferred to the cold compressed air, entering the same; so that, in fact, a continued application of fuel is only necessary in order to make good the losses of heat occasioned by the unavoidable eradiation of the heated parts of the machine. The obvious advantages of this great improvement are the great saving of fuel and labour in the management of the engine, and its perfect safety. A ship carrying the amount of coal that the Atlantic steamers now take for a single trip, could cross and recross the Atlantic twice without taking in coal; and the voyage to China or to California could be easily accomplished by a caloric ship without the necessity of stopping at any port to take in fuel. Anthracite coal being far the best fuel for this new engine, we shall no longer have to purchase bituminous coal in England for return-trips. On the contrary, England will find it advantageous to come to us for our anthracite. A slow radiating fire without flame is what is required, and this is best supplied by our anthracite. The Ericsson will be ready for sea by October next, and her owners intend to take passengers at a reduced price, in consequence of the reduced expenses under the new principle.—Boston Transcript.

VIOLETS:

SENT IN A TINY BOX

 
Let them lie—ah, let them lie!
Plucked flowers—dead to-morrow;
Lift the lid up quietly,
As you'd lift the mystery
Of a buried sorrow.
 
 
Let them lie—the fragrant things,
All their souls thus giving;
Let no breeze's ambient wings
And no useless water-springs
Mock them into living.
 
 
They have lived—they live no more;
Nothing can requite them
For the gentle life they bore,
And up-yielded in full store
While it did delight them.
 
 
Yet, I ween, flower-corses fair!
'Twas a joyful yielding,
Like some soul heroic, rare,
That leaps bodiless forth in air
For its loved one's shielding.
 
 
Surely, ye were glad to die
In the hand that slew ye,
Glad to leave the open sky,
And the airs that wandered by,
And the bees that knew ye;
 
 
Giving up a small earth-place
And a day of blooming,
Here to lie in narrow space,
Smiling in this smileless face
With such sweet perfuming.
 
 
O ye little violets dead!
Coffined from all gazes,
We will also smile, and shed
Out of heart-flowers withered
Perfume of sweet praises.
 
 
And as ye, for this poor sake,
Love with life are buying,
So, I doubt not, One will make
All our gathered flowers to take
Richer scent through dying.