The Romance of Lust

“We followed him as desired, and, seated on a sand hillock, we held a long conversation, and arranged everything for future indulgencies. We agreed to meet at the rocks next day at our usual hour, he undertaking to be there ahead of us, to see that no lurking stranger should have hidden himself as he had done that day. He would think over the matter in the meantime, and contrive some way of meeting where we could be fully at ease, and strip ourselves naked, so as to enjoy a complete orgie of the most salacious lubricity. He showed us where he was lodged, a small inn a little way out of the village with its front to the road, and behind the stables there was attached to it a small cottage, consisting of a bedroom above, with a dressing room, or small bedroom if necessary, over the passage; the door opened upon the coast, and there was no other communication with the inn than by going round past the stable yard to the front door. The servant of the inn came round in the morning, and laid his modest breakfast of tea, eggs and toast, and when he was done, cleared away and made his bed, &c. He took his dinner in the inn parlour at the hour the landlord and family dined. Nothing overlooked his windows, and he was sufficiently away from the village not to be easily observed, still less so from the inn; so that on approaching his lodgings from the sands he was almost as safe from observation as if he had lived in a lonely house far distant from any other. I am thus particular in describing his lodgings, as the advantages of the situation afterwards induced us to turn them to a profitable use. Our friend’s name was MacCallum, James MacCallum, an offshoot of the great Scotch clan of that name, then in about his thirtieth year, fond of sporting, particularly fishing. His room was surrounded with the necessary implements, and he much frequented Wales from its advantage of possessing so many good trout streams. He it was who gave me a taste for the piscatory art, and I afterwards accompanied him on many a fishing excursion, which often led to new and singular erotic adventures, of which I may, perhaps, hereafter recount a few. His ordinary residence was London, and our present acquaintance led to some most intimate relations of true erotic extravagance, of which more anon.”

Recipe from The Book of Household Management of 1861.

“We should return home about half-past five to dress for dinner. You would change everything, and without paying any attention to what our servants might think, I should put on a loose pair of trousers, prettier than what I had worn this morning but, like them, opening in the front. As for you, my own love, I should insist upon your dressing yourself as a ravishingly pretty little _danseuse_, with some little difference, however, in my favour. Your hair would be in curls, falling all round your head, upon your beautiful naked shoulders. You would crown them with a pretty garland of flowers, such as I like for Aimée. You should wear a light-coloured muslin dress, very low and very short, up to the knees, your arms bare, and the skirts exceedingly full (the body of which would be transparent, and refine and reveal the divine shape of your angelic bosoms), your legs, perfectly naked, would be visible amongst a mass of folds of muslin, and would be covered by little open-work stockings of rose-coloured silk, fastened at the instep by bows, like the dress, and on your tiny virgin feet you would have little satin shoes, without soles. To pass into the dining room, so as to avoid catching cold, and also prevent the servants revelling in the sight of my treasure, you would envelope yourself from head to foot in a long veil. During dinner I would try to remain tolerably quiet so that you might eat and strengthen yourself for the evening, which would be a fatiguing one. Our servants would have directions not to enter until we rang; during each course you would open your veil, and turning towards me (for you would be on my right hand), you would place your pretty legs across mine; immediately my manly prick, which your love would render daily more and more delicious, would display its vivacity, and you would caress it with your lovely satin-like calves, your chair enabling you to do this, being tolerably large, with only one arm on the right, while mine would be much lower, that would not fatigue you much, and this is what you would say to me, “Am I not bewitching and delicious? Do you not think me voluptuous? and regard me as your mistress, holding you under my entire subjection? I am very happy to please you this way.” And I should answer, “Yes, I am your slave; you give me the greatest enjoyment that can be had; there is not a woman in the world who possesses the attractions you have; you make me do anything, you are the queen of voluptuousness, of enjoyment. No one knows how to make love as you do.” At last at the dessert you would glide gently upon my lap, allowing your petticoats to flow behind. I should suck your bosoms, for as the servants would be getting their own dinners, I should have thrown your veil quite off, and you would then appear enveloped in all your many charms. Then I should give you your dessert, which would consist of a biscuit moistened with that white essence which you alone in the whole world have known and know how to produce in me, and for my reward you would allow me to make my wine for dessert. I would then place my wine-glass between your legs, opened voluptuously wide, and you would let that delicious urine flow into it. The intoxication that this fragrant liquor would produce would be the signal for my most passionate caresses.”

Recipe from Mrs. Hale's Receipts for the Million of 1857.