At this point we refreshed ourselves with a glass of sherry.) After these light skirmishers had vanished, the heavy artillery of the feast marched in, led by that well-known English generalissimo, roast beef. For aids-de-camp we had a saddle of mutton, a fat turkey, a chicken-pie, and endless other savory things; while for avant-couriers came nine silver flagons of humming ale. This heavy ordnance having departed on the track of the light skirmishers, a picked brigade of game-fowl encamped upon the board, their camp-fires lit by the ruddiest of decanters.
Tarts and puddings followed, with innumerable niceties; then cheese and crackers. (By way of ceremony, simply, only to keep up good old fashions, we here each drank a glass of good old port.)
The cloth was now removed, and like Blucher's army coming in at the death on the field of Waterloo, in marched a fresh detachment of bottles, dusty with their hurried march.
All these manoeuvrings of the forces were superintended by a surprising old field-marshal (I can not school myself to call him by the inglorious name of waiter), with snowy hair and napkin, and a head like Socrates. Amidst all the hilarity of the feast, intent on important business, he disdained to smile. Venerable man!
I have above endeavored to give some slight schedule of the general plan of operations. But any one knows that a good, genial dinner is a sort of pell-mell, indiscriminate affair, quite baffling to detail in all particulars. Thus, I spoke of taking a glass of claret, and a glass of sherry, and a glass of port, and a mug of ale—all at certain specific periods and times. But those were merely the state bumpers, so to speak. Innumerable impromptu glasses were drained between the periods of those grand imposing ones.
