“MAM. 'Tis no idle fear. We'll therefore go withal, my girl, and live In a free state, where we will eat our mullets, Soused in high-country wines, sup pheasants' eggs, And have our cockles boil'd in silver shells; Our shrimps to swim again, as when they liv'd, In a rare butter made of dolphins' milk, Whose cream does look like opals; and with these Delicate meats set ourselves high for pleasure, And take us down again, and then renew Our youth and strength with drinking the elixir, And so enjoy a perpetuity Of life and lust! And thou shalt have thy wardrobe Richer than nature's, still to change thy self, And vary oftener, for thy pride, than she, Or art, her wise and almost-equal servant.”
A cook of roughly the same moment, setting down the same dish.
Butter is an expensive article, and should be selected with care. If one have the proper place for storing it, and can get it direct from some trustworthy dairy, it would be economical to purchase the winter’s supply in October. About fifty pounds will be enough for a family of two for six months. This should be put up in two or three small tubs. It must be kept in a cool, sweet place. Eggs, of course, are best fresh. It is wise economy for the young housekeeper to pay the extra price, and always be sure of the quality of her supply. Pure milk is a most important adjunct to the table. As far as it is in her power to do so, the housekeeper should see that the supply comes from a wholesome source, and then do her part to keep the milk good by having the vessels perfectly clean and the surroundings such that the milk shall not be contaminated.
Sources: The passage is from Ben Jonson, The Alchemist, free to read in full at Project Gutenberg. The recipe is from Parloa, Miss Parloa's Young Housekeeper of 1893, also free in full. Both are in the public domain in the United States. The binding above is ours — ochre cloth, oyster stamp.