turned!—he would be found in private talk with his hostess, the Lady of Middlesex, or with the Countess of Monmouth, not as you might expect, on the properties of fire or on the mortal diseases of man, but—on subjects quite removed. Society, we may be sure, began to whisper of these snug parleys in the arbor after dinner, these shadowed mumblings on the balcony when the moon was up—and Lady Digby stiffened into watchfulness. It was when they took leave that she saw the Countess slip a note into her lord's fingers. Her jealousy broke out. "Viper!" She spat the words and seized her husband's wrist. Of course the note was read. It proved, however, that Sir Kenelm was innocent of all mischief. To the disappointment of the gossips, who were tuned to a spicier anticipation, the note was no more than a recipe of the manner that the Countess was used to mix her syllabub, with instruction that it was the "rosemary a little bruised and the limon-peal that did quicken the taste." Advice, also, followed in the postscript on the making of tea, with counsel that "the boiling water should remain upon it just so long as one might say a miserere." A mutual innocence being now established, the Lady Digby did by way of apology peck the Countess on the cheek.

Sir Kenelm died in 1665, full of years. In that day his fame rested chiefly on his books in physic and chirurgery. His most enduring work was still to be published—"The Closet Opened."

It was two years after his death that his son came upon a bundle of his father's papers that had hitherto been overlooked. I fancy that he went spying in the attic on a rainy day. In the darkest corner, behind the rocking horse—if such devices were known in those distant days—he came upon a trunk of his father's papers. "Od's fish," said Sir Kenelm's son, "here's a box of manuscripts. It is like that they pertain to alchemy or chirurgery." He pulled out a bundle and held it to the light—such light as came through the cobwebs of the ancient windows. "Here be strange matters," he exclaimed. Then he read aloud: "My Lord of Bristol's Scotch collops are thus made: Take a leg of fine sweet mutton, that to make it tender, is kept as long as possible may be without stinking. In winter seven or eight days"—"Ho! Ho!" cried Sir Kenelm's son. "This is not alchemy!" He drew out another parchment and read again: "My Lord of Carlile's sack posset, how it's made: Take a pottle of cream and boil in it a little whole cinnamon and three or four flakes of mace. Boil it until it simpreth and bubbleth."

By this time, as you may well imagine, Sir Kenelm's son was wrought to an excitement. It is likely that he inherited his father's palate and that the juices of his appetite were stirred. Seizing an armful of the papers, he leaped down the attic steps, three at a time. His lady mother thrust a curled and papered head from her door and asked whether the chimney were afire, but he did not heed her. The cook was waddling in her pattens. He cried to her to throw wood upon the fire.

That night the Digby household was served a delicacy, red herrings broiled in the fashion of my Lord d'Aubigny, "short and crisp and laid upon a sallet." Also, there was a wheaten flommery as it was made in the West Country—for the cook chose quite at random—and a slip-coat cheese as Master Phillips proportioned it. Also, against the colic, which was ravishing the country, the cook prepared a metheglin as Lady Stuart mixed it—"nettles, fennel and grumel seeds, of each two ounces being small-cut and mixed with honey and boiled together." It is on record that the Lady Digby smiled for the first time since her lord had died, and when the grinning cook bore in the platter, she beat upon the table with her spoon.

The following morning, Sir Kenelm's son posted to London bearing the recipes, with a pistol in the pocket of his great coat against the crossing of Hounslow Heath. He went to a printer at the Star in Little Britain whose name was H. Brome.

Shortly the book appeared. It was the son who wrote the preface: "There needs no Rhetoricating Floscules to set it off. The Authour, as is well known, having been a Person of Eminency for his Learning, and of Exquisite Curiosity in his Researches. Even that Incomparable Sir Kenelme Digbie Knight, Fellow of the Royal Society and Chancellour to the Queen Mother, (Et omen in Nomine) His name does sufficiently Auspicate the Work." The sale of the book is not recorded. It is supposed that the Lady Middlesex, so many of whose recipes had been used, directed that her chair be carried to the shop where the book was for sale and that she bought largely of it. The Countess of Dorset bought a copy and spelled it out word for word to her cook. As for the Lady Monmouth, she bought not a single copy, which neglect on coming to the Digbys aroused a coolness.

To this day it is likely that a last auspicated volume still sits on its shelf with the spice jars in some English country kitchen and that a worn and toothless cook still thumbs its leaves. If the guests about the table be of an antique mind, still will they pledge one another with its honeyed drinks, still will they pipe and whistle of its virtues, still will they—

"EAT"—A flaring sign hangs above the sidewalk. By this time, in our noonday search for food, we have come into the thick of the restaurants. In the jungle of the city, here is the feeding place. Here come the growling bipeds for such bones and messes as are thrown them.

The waiter thrusts a card beneath my nose. "Nice leg of lamb, sir?" I waved him off. "Hold a bit!" I cried. "You'll fetch me a capon in white broth as my Lady Monmouth broileth hers. Put plentiful sack in it and boil it until it simpreth!" The waiter scratched his head. "The chicken pie is good," he said. "It's our Wednesday dish." "Varlet!" I cried—then softened. "Let it be the chicken pie! But if the cook knoweth the manner that Lord Carlile does mix and pepper it, let that manner be followed to the smallest fraction of a pinch!"

On Buying Old Books

By some slim chance, reader, you may be the kind of person who, on a visit to a strange city, makes for a bookshop. Of course your slight temporal business may detain you in the earlier hours of the day. You sit with committees and stroke your profound chin, or you spend your talent in the market, or run to and fro and wag your tongue in persuasion. Or, if you be on a holiday, you strain yourself on the sights of the city, against being caught in an omission. The bolder features of a cathedral must be grasped to satisfy a quizzing neighbor lest he shame you later on your hearth, a building must be stuffed inside your memory, or your pilgrim feet must wear the pavement of an ancient shrine. However, these duties being done and the afternoon having not yet declined, do you not seek a bookshop to regale yourself?

Doubtless, we have met. As you have scrunched against the shelf not to block the passage, but with your head thrown back to see the titles up above, you have noticed at the corner of your eye—unless it was one of your blinder moments when you were fixed wholly on the shelf—a man in a slightly faded overcoat of mixed black and white, a man just past the nimbleness of youth, whose head is plucked of its full commodity of hair. It was myself. I admit the portrait, though modesty has curbed me short of justice.

Doubtless, we have met. It was your umbrella—which you held villainously beneath your arm—that took me in the ribs when you lighted on a set of Fuller's Worthies. You recall my sour looks, but it was because I had myself lingered on the volumes but cooled at the price. How you smoothed and fingered them! With what triumph you bore them off! I bid you—for I see you in a slippered state, eased and unbuttoned after dinner—I bid you turn the pages