broth which smell to heaven with garlic and onions. In the seducing windows smoke golden mountains of polenta (a thicker kind of mush or hasty-pudding, made of Indian meal, and universally eaten in North Italy), platters of crisp minnows, bowls of rice, roast poultry, dishes of snails and liver; and around the fascinating walls hang huge plates of bronzed earthenware for a lavish and a hospitable show, and for the representation of those scenes of Venetian story which are modeled upon them in bass-relief. Here I like to take my unknown friend—my scoundrel facchino or rascal gondolier—as he comes to buy his dinner, and bargains eloquently with the cook, who stands with a huge ladle in his hand capable of skimming mysterious things from vasty depths. I am spell-bound by the drama which ensues, and in which all the chords of the human heart are touched, from those that tremble at high tragedy, to those that are shaken by broad farce. When the diner has bought his dinner, and issues forth with his polenta in one hand, and his fried minnows or stewed snails in the other, my fancy fondly follows him to his gondola-station, where he eats it, and quarrels volubly with other gondoliers across the Grand Canal.
A simpler and less ambitious sort of cook-shop abounds in the region of Rialto, where on market mornings I have seen it driving a prodigious business with peasants, gondoliers, and laborers. Its more limited resources consist chiefly of fried eels, fish, polenta, and sguassetto. The latter is a true roba veneziana, and is a loud-flavored broth, made of those desperate scraps of meat which are found impracticable even by the sausage-makers. Another, but more delicate dish, peculiar to the place, is the clotted blood of poultry, fried in slices with onions. A great number of the families of the poor breakfast at these shops very abundantly, for three soldi each person.
In Venice every holiday has its appropriate viand. During carnival all the butter and cheese shop-windows are whitened with the snow of beaten cream—panamontata. At San Martino the bakers parade troops of gingerbread warriors. Later, for Christmas, comes mandorlato, which is a candy made of honey and enriched with almonds. In its season only can any of these devotional delicacies be had; but there is a species of cruller, fried in oil, which has all seasons for its own. On the occasion of every festa, and of every sagra (which is the holiday of one parish only), stalls are erected in the squares for the cooking and sale of these crullers, between which and the religious sentiment proper to the whole year there seems to be some occult relation.
In the winter, the whole city appears to abandon herself to cooking for the public, till she threatens to hopelessly disorder the law of demand and supply. There are, to begin with, the caffè and restaurants of every class. Then there are the cook-shops, and the poulterers’, and the sausage-makers’. Then, also, every fruit-stall is misty and odorous with roast apples, boiled beans, cabbage, and potatoes. The chestnut-roasters infest every corner, and men women, and children cry roast pumpkin at every turn—till, at last, hunger seems an absurd and foolish vice, and the ubiquitous beggars, no less than the habitual abstemiousness of every class of the population, become the most perplexing and maddening of anomalies.
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