“It is astonishing what revulsions of manner, if not of feeling, take place suddenly among the class of men with whom my lot had now been cast. Ten minutes before, they were greedy for my blood, not on account of personal malice, but from utter recklessness of life whenever an individual interfered with their personal hopes or tenure of existence. Each one of these outlaws now vied with his companions in finding articles to cover my nakedness and make me comfortable. As soon as I was clothed, supper was announced and I was given almost a seat of honor at a table plentifully spread with fresh fish, sardines, olives, ham, cheese, and an abundance of capital claret.”
A cook of roughly the same moment, setting down the same dish.
820. Take an old hogshead, stop up all the crevices, and fix a place to put a cross-stick near the bottom, to hang the articles to be smoked on. Next, in the side, cut a hole near the top, to introduce an iron pan filled with sawdust and small pieces of green wood. Having turned the tub upside down, hang the articles upon the cross-stick, introduce the iron pan in the opening, and place a piece of red-hot iron in the pan, cover it with sawdust, and all will be complete. Let a large ham remain 40 hours, and keep up a good smoke.
Sources: The passage is from Theodore Canot, Captain Canot, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — burgundy cloth, cheese stamp.