“No: guess again.”      

       “Father?”      

       “No.”      

       “Then I have no guess which it can be;” and she gave a little crow of happiness and gaiety. The soup was tasted, and vanished in a twirl of fourteen hands, and fish came on the table in a dozen forms, with patties of lobster and almonds mixed, and of almonds and cream, and an immense variety of brouets known to us as rissoles. The next trifle was a wild boar, which smelt divine. Why, then, did Margaret start away from it with two shrieks of dismay, and pinch so good a friend as Gerard? Because the Duke's cuisinier had been too clever; had made this excellent dish too captivating to the sight as well as taste. He had restored to the animal, by elaborate mimicry with burnt sugar and other edible colours, the hair and bristles he had robbed him of by fire and water. To make him still more enticing, the huge tusks were carefully preserved in the brute's jaw, and gave his mouth the winning smile that comes of tusk in man or beast; and two eyes of coloured sugar glowed in his head. St. Argus! what eyes! so bright, so bloodshot, so threatening—they followed a man and       every movement of his knife and spoon. But, indeed, I need the pencil of Granville or Tenniel to make you see the two gilt valets on the opposite side of the table putting the monster down before our friends, with a smiling, self-satisfied, benevolent obsequiousness for this ghastly monster was the flower of all comestibles—old Peter clasping both hands in pious admiration of it; Margaret wheeling round with horror-stricken eyes and her hand on Gerard's shoulder, squeaking and pinching; his face of unwise delight at being pinched, the grizzly brute glaring sulkily on all, and the guests grinning from ear to ear.     

       “What's to do?” shouted the Duke, hearing the signals of female distress. Seven of his people with a zealous start went headlong and told him. He laughed and said, “Give her of the beef-stuffing, then, and bring me Sir Boar.” Benevolent monarch! The beef-stuffing was his own private dish. On these grand occasions an ox was roasted whole, and reserved for the poor. But this wise as well as charitable prince had discovered, that whatever venison, bares, lamb, poultry, etc., you skewered into that beef cavern, got cooked to perfection, retaining their own juices and receiving those of the reeking ox. These he called his beef-stuffing, and 

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