“Conspicuous in Allan’s library was a copy of the _Memoirs of His Own Life by Sir James Melvil of Hallhill_ (London, 1683), bearing the autograph of Allan’s great-grandfather, Thomas Melville of Scoonie. This volume had been brought to America by Allan’s grandfather in 1746, and was cherished by Melville’s father as a record of the part played by his exuberant ancestors in the turbulent affairs of Elizabeth and Mary, Queen of Scots. From this volume Allen taught his children of Sir James’ father, John Melville, Lord of Raith in Fife, who, “although there was not the least suspicion of anie fault, yitt lost he his head, becaus he was known to be one that unfainedlie favoured the truthe;” of Sir James’ brother, William, who was able to speak perfectly “the Latin, the Dutche, the Flemyn, and the Frenche tongue;” of another brother of Sir James, Sir Robert Melville, who “spak brave and stout language to the consaill of England, so that the quen herself boisted him of his lyf.” But all of the details of Sir James’ racy account of his own adventures were not fit entertainment for the sons of New England Unitarians. Yet many of these unpuritan accounts are in Melville’s own vein, as witness the recounting of the incident that befell Sir James at the age of fourteen, when, in company with the French Ambassador, Monluc, Bishop of Valence, he was entertained in Ireland by one O’Docherty who lived in “a dark tour.” It appears that the Bishop paid such disquieting attention to O’Docherty’s daughter that the father substituted another bait to the Prelate’s susceptibilities: a substitution that produced an awkward scene in etiquette. For the second lady mistook a phial “of the maist precious balm that grew in Egypt, which Soliman the great Turc had given in a present to the same bishop” for something to eat; and this “because it had an odoriphant smell.” “Therefore she licked it clean out.” During this process of consumption, O’Docherty’s daughter, disengaged from the Bishop, turned to Sir James for solace, with an offer to elope. Sir James was cautious for his fourteen years, and convinced the lady of the superfluousness of migratory impulses.”
A cook of roughly the same moment, setting down the same dish.
1291. INGREDIENTS.--3/4 lb of suet-crust No. 1215, 3/4 lb. of any kind of jam. _Mode_.--Make a nice light suet-crust by recipe No. 1215, and roll it out to the thickness of about 1/2 inch. Spread the jam equally over it, leaving a small margin of paste without any, where the pudding joins. Roll it up, fasten the ends securely, and tie it in a floured cloth; put the pudding into boiling water, and boil for 2 hours. Mincemeat or marmalade may be substituted for the jam, and makes excellent puddings. _Time_.--2 hours. _Average cost_, 9d. _Sufficient_ for 5 or 6 persons. _Seasonable_.--Suitable for winter puddings, when fresh fruit is not obtainable.
Sources: The passage is from Raymond M. (Raymond Melbourne) Weaver, Herman Melville, Mariner and Mystic, 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 — teal cloth, tankard stamp.