ed, for him
that Mocha possesses so agreeable an aroma, for him that sugar has such
wholesome properties. How then neglect to use, within reasonable limits,
the good things which Providence presents to us; especially if we
continue to regard them as things that perish with the using, especially
if they raise our thankfulness towards the Author of all!

Other equally strong reasons come to strengthen these. Can we be too
hospitable in receiving those who have charge of our souls, and keep us
in the way of safety? Should those meetings with so excellent an object
not be made pleasant, and therefore frequent?

Sometimes, also, the gifts of Comus arrive unsought--perhaps a souvenir
of college days, a present from an old friend, a peace-offering from a
penitent or a college chum recalling himself to one's memory. How refuse
to accept such offerings, or to make systematic use of them? It is
simply a necessity.

The monasteries were real magazines of charming dainties, which is one
reason why certain connoisseurs so bitterly regret them. Several of the
monastic orders, especially that of St. Bernard, made a profession of
good cheer. The limits of gastronomic art have been extended by the
cooks of the clergy, and when M. de Pressigni (afterwards Archbishop of
Besancon) returned from the Conclave at the election of Pius VI., he
said that the best dinner he had had in Rome was at the table of the
head of the Capuchins.

We cannot conclude this article better than by honorably mentioning two
classes of men whom we have seen in all their glory, and whom the
Revolution has eclipsed--the chevaliers and the abbes. How they enjoyed
good living, those dear old fellows! That could be told at a glance by
their nervous nostrils, their clear eyes, their moist lips and mobile
tongues. Each class had at the same time its own special manner of
eating: the chevalier having something military and dignified in his air
and attitude; while the abbe gathered himself together, as it were, to
be nearer his plate, with his right hand curved inward like the paw of a
cat drawing chestnuts from the fire, whilst in every feature was shown
enjoyment and an indefinable look of close attention.

So far from good living being hurtful to health, it has been
arithmetically proved by Dr. Villerme in an able paper read before the
Academie des Sciences, that other things being equal, the gourmands live
longer than ordinary men.

CHARLOTTE BRONTE AND HER