he provocatives used on such
occasions, an ungrateful world has combined to term devils.

"The _diables au feu d'enfer_, or dry devils, are usually composed
of the broiled legs and gizzards of poultry, fish-bones, or
biscuits; and, if pungency alone can justify their appellation,
never was title better deserved, for they are usually prepared
without any other intention than to make them 'hot as their native
element,' and any one who can swallow them without tears in his
eyes, need be under no apprehension of the pains of futurity. It
is true, they answer the purpose of exciting thirst; but they
excoriate the palate, vitiate its nicer powers of discrimination,
and pall the relish for the high flavour of good wine: in short, no
man should venture upon them whose throat is not paved with mosaic,
unless they be seasoned by a cook who can poise the pepper-box with
as even a hand as a judge should the scales of justice.

"It would be an insult to the understanding of our readers, to
suppose them ignorant of the usual mode of treating common devils;
but we shall make no apology for giving the most minute
instructions for the preparation of a gentler stimulant, which,
besides, possesses this advantage--that it may be all done at the
table, either by yourself, or at least under your own immediate
inspection.

"Mix equal parts of fine salt, Cayenne pepper, and curry powder,
with double the quantity of powder of truffles: dissect, _secundum
artem_, a brace of woodcocks rather under-roasted, split the heads,
subdivide the wings, &c. &c. and powder the whole gently over with
the mixture; crush the trail and brains along with the yelk of a
hard-boiled egg, a small portion of pounded mace, the grated peel
of half a lemon, and half a spoonful of soy, until the ingredients
be brought to the consistence of a fine paste: then add a
table-spoonful of catchup, a full wine-glass of Madeira, and the
juice of two Seville oranges: throw this sauce, along with the
birds, into a silver stew-dish, to be heated with spirits of wine:
cover close up, light the lamp, and keep gently simmering, and
occasionally stirring, until the flesh has imbibed the greater part
of the liquid. When you have reason to suppose it is completely
saturated, pour in a small quantity of salad o