ilar correction in his
_Recollections_, and in some of the later editions of Lord Houghton's
book the word 'blue' is struck out. In Severn's portraits of Keats also
the eyes are given as brown.

The exquisite sense of colour expressed in the ninth and tenth lines may
be paralleled by

The Ocean with its vastness, its blue green,

of the sonnet to George Keats.

DINNERS AND DISHES
(_Pall Mall Gazette_, March 7, 1885.)

A man can live for three days without bread, but no man can live for one
day without poetry, was an aphorism of Baudelaire. You can live without
pictures and music but you cannot live without eating, says the author of
_Dinners and Dishes_; and this latter view is, no doubt, the more
popular. Who, indeed, in these degenerate days would hesitate between an
ode and an omelette, a sonnet and a salmis? Yet the position is not
entirely Philistine; cookery is an art; are not its principles the
subject of South Kensington lectures, and does not the Royal Academy give
a banquet once a year? Besides, as the coming democracy will, no doubt,
insist on feeding us all on penny dinners, it is well that the laws of
cookery should be explained: for were the national meal burned, or badly
seasoned, or served up with the wrong sauce a dreadful revolution might
follow.

Under these circumstances we strongly recommend _Dinners and Dishes_ to
every one: it is brief and concise and makes no attempt at eloquence,
which is extremely fortunate. For even on ortolans who could endure
oratory? It also has the advantage of not being illustrated. The
subject of a work of art has, of course, nothing to do with its beauty,
but still there is always something depressing about the coloured
lithograph of a leg of mutton.

As regards the author's particular views, we entirely agree with him on
the important question of macaroni. 'Never,' he says, 'ask me to back a
bill for a man who has given me a macaroni pudding.' Macaroni is
essentially a savoury dish and may be served with cheese or tomatoes but
never with sugar and milk. There is also a useful description of how to
cook risotto--a delightful dish too rarely seen in England; an excellent
chapter on the different kinds of salads, which should be carefully
studied by those many hostesses whose imaginations never pass beyond
lettuce and beetroot; and actually a recipe for making Brussels sprouts
eatable. The last is, of course, a masterpiece.

The real dif