Do. Pig
There are some trifling points relative to eating which I shall not remark upon until I speak of society, as they will there be better placed. Of course, as you advance into the country, and population recedes, you run through all the scale of cookery until you come to the “corn bread, and common doings,” (i.e. bread made of Indian meal, and fat pork,) in the Far West. In a new country, pork is more easily raised than any other meat, and the Americans eat a great deal of pork, which renders the cooking in the small taverns very greasy; with the exception of the Virginian farm taverns, where they fry chickens without grease in a way which would be admired by Ude himself; but this is a State receipt, handed down from generation to generation, and called chicken fixings. The meat in America is equal to the best in England; Miss Martineau does indeed say that she never ate good beef during the whole time she was in this country; but she also says that an American stage-coach is the most delightful of all conveyances, and a great many other things, which I may hereafter quote, to prove the idiosyncracy of the lady’s disposition; so we will let that pass, with the observation that there is no accounting for taste. The American markets in the cities are well supplied. I have been in the game market, at New York, and seen at one time nearly three hundred head of deer, with quantities of bear, racoons, wild turkeys, geese, ducks, and every variety of bird in countless profusion. Bear I abominate; racoon is pretty good. The wild turkey is excellent; but the great delicacies in America are the terrapin, and the canvas-back ducks. To like the first I consider as rather an acquired taste. I decidedly prefer the turtle, which are to be had in plenty, all the year round; but the canvas-back duck is certainly well worthy of its reputation. Fish is well supplied. They have the sheep’s head, shad, and one or two others, which we have not. Their salmon is not equal to ours, and they have no turbot. Pine-apples, and almost all the tropical fruits, are hawked about in carts in the Eastern cities; but I consider the fruit of the temperate zone, such as grapes, peaches, etcetera, inferior to the English. Oysters are very plentiful, very large, and, to an English palate, rather insipid. As the Americans assert that the English and French oysters taste of copper, and that therefore they cannot eat them, I presume they do; and that’s the reason why we do not like the American oysters, copper being better than no flavour at all.
I think, after this statement, that the English will agree with me that there are plenty of good things for the table in America; but the old proverb says, “God sends meat, and the devil sends cooks;” and such is, and unfortunately must be, the case for a long while, in most of the houses in America, owing to the difficulty of obtaining, or keeping servants. But I must quit the subject of eating, for one of much more importance in America, which is that of drinking.
I always did consider that the English and the Swiss were the two nations who most indulged in potations; but on my arrival in the United States, I found that our descendants, in this point most assuredly, as they fain would be thought to do in all others, surpassed us altogether.
Impartiality compels me to acknowledge the truth; we must, in this instance, submit to a national defeat. There are many causes for this: first, the heat of the climate, next the coldness of the climate, then the changeableness of the climate; add to these, the cheapness of liquor in general, the early disfranchisement of the youth from all parental control, the temptation arising from the bar and association, and, lastly, the pleasantness, amenity, and variety of the potations.
Reasons, therefore, are as plentiful as blackberries, and habit becomes second nature.
To run up the whole catalogue of the indigenous compounds in America, from “iced water” to a “stone fence,” or “streak of lightning,” would fill a volume; I shall first speak of foreign importations.
The Port in America is seldom good; the climate appears not to agree with the wine. The quantity of Champagne drunk is enormous, and would absorb all the vintage of France, were it not that many hundred thousand bottles are consumed more than are imported.
The small state of New Jersey has the credit of supplying the American Champagne, which is said to be concocted out of turnip juice, mixed with brandy and honey. It is a pleasant and harmless drink, a very good imitation, and may be purchased at six or seven dollars a dozen. I do not know what we shall do when America fills up, if the demand for Champagne should increase in proportion to the population; we had better drink all we can now.
Claret, and the other French wines, do very well in America, but where the Americans beat us out of the field is in their Madeira, which certainly is of a quality which we cannot procure in England. This is owing to the extreme heat and cold of the climate, which ripens this wine; indeed, I may almost say, that I never tasted good Madeira, until I arrived in the United States. The price of wines, generally speaking, is very high, considering what a trifling duty is paid, but the price of good Madeira is surprising. There are certain brands, which if exposed to public auction, will be certain to fetch from twelve to twenty, and I have been told even forty dollars a bottle. I insert a list of the wines at Astor House, to prove that there is no exaggeration in what I have asserted. Even in this list of a tavern, the reader will find that the best Madeira is as high as twelve dollars a bottle, and the list is curious from the variety which it offers.
But the Americans do not confine themselves to foreign wines or liquors; they have every variety at home, in the shape of compounds, such as mint-julep and its varieties; slings in all their varieties; cocktails, but I really cannot remember, or if I could, it would occupy too much time to mention the whole battle array against one’s brains. I must, however, descant a little upon the mint-julep; as it is, with the thermometer at 100 degrees, one of the most delightful and insinuating potations that ever was invented, and may be drank with equal satisfaction when the thermometer is as low as 70 degrees. There are many varieties, such as those composed of Claret, Madeira, etcetera; but the ingredients of the real mint-julep are as follows. I learnt how to make them, and succeeded pretty well. Put into a tumbler about a dozen sprigs of the tender shoots of mint, upon them put a spoonful of white sugar, and equal proportions of peach and common brandy, so as to fill it up one third, or perhaps a little less. Then take rasped or pounded ice, and fill up the tumbler. Epicures rub the lips of the tumbler with a piece of fresh pine-apple, and the tumbler itself is very often incrusted outside with stalactites of ice. As the ice melts, you drink. I once overheard two ladies talking in the next room to me, and one of them said, “Well, we have a weakness for any one thing, it is for a mint-julep—” a very amiable weakness, and proving her good sense and good taste. They are, in fact, like the American ladies, irresistible.
The Virginians claim the merit of having invented this superb compound, but I must dispute it for my own country, although it has been forgotten of late. In the times of Charles the First and Second it must have been known, for Milton expressly refers to it in his Comus:—
“Behold the cordial julep—here
Which flames and dances in its crystal bounds
With spirits of balm and fragrant syrups mixed. Not that Nepenthes, which the wife of Thone In Egypt gave to Jove-born
