ved towards Master Gaster, after a plump, young,
lusty, gorbellied fellow, who on a long staff fairly gilt carried a wooden
statue, grossly carved, and as scurvily daubed over with paint; such a one
as Plautus, Juvenal, and Pomp. Festus describe it. At Lyons during the
Carnival it is called Maschecroute or Gnawcrust; they call'd this Manduce.

It was a monstrous, ridiculous, hideous figure, fit to fright little
children; its eyes were bigger than its belly, and its head larger than all
the rest of its body; well mouth-cloven however, having a goodly pair of
wide, broad jaws, lined with two rows of teeth, upper tier and under tier,
which, by the magic of a small twine hid in the hollow part of the golden
staff, were made to clash, clatter, and rattle dreadfully one against
another; as they do at Metz with St. Clement's dragon.

Coming near the Gastrolaters I saw they were followed by a great number of
fat waiters and tenders, laden with baskets, dossers, hampers, dishes,
wallets, pots, and kettles. Then, under the conduct of Manduce, and
singing I do not know what dithyrambics, crepalocomes, and epenons, opening
their baskets and pots, they offered their god:

White hippocras, Fricassees, nine Cold loins of veal,
with dry toasts. sorts. with spice.
White bread. Monastical brewis. Zinziberine.
Brown bread. Gravy soup. Beatille pies.
Carbonadoes, six Hotch-pots. Brewis.
sorts. Soft bread. Marrow-bones, toast,
Brawn. Household bread. and cabbage.
Sweetbreads. Capirotadoes. Hashes.

Eternal drink intermixed. Brisk delicate white wine led the van; claret
and champagne followed, cool, nay, as cold as the very ice, I say, filled
and offered in large silver cups. Then they offered:

Chitterlings, gar- Chines and peas. Hams.
nished with mus- Hog's haslets. Brawn heads.
tard. Scotch collops. Powdered venison,
Sausages. Puddings. with turnips.
Neats' tongues. Cervelats. Pickled olives.
Hung beef. Bologna sausages.

All this associated with sempiternal liquor. Then they housed within his
muzzle:

Legs of mutton, with Ribs of pork, with Caponets.
shallots. onion sauce. Caviare and toast.
Olias.