COOKS.
A. A perfect cook is quite another thing.
For there are many admirable arts,
All of which he must master thoroughly
Who would excel in this. He first must have
A smattering of painting; and indeed
Many the sciences are which he must learn
Before he's fit to begin learning cookery,—
And you should know them ere you talk to me,—
Astrology, and Medicine, and Geometry.
For by these arts you'll know the qualities
And excellences of the various fish.
You'll learn to guide your dishes by the seasons;
And when this fish is in, and this is out,
For there is great variety in the pleasures
That from the table spring. Sometimes, for instance,
A boax will be better than a tunny.
B. Perhaps; but what on earth has that to do
With your geometry?
A. Why this. We say
The kitchen is a sphere; this we divide,
And take one portion, as may suit our art,
Borrowing the principles of mensuration.
B. I understand; that's quite enough of that.
Where does your medical skill display itself?
A. Know there are meats hard, indigestible,
Pregnant with flatulence, causing only torture
To the unhappy eater, and no nourishment.
Yet those who sup at other folks' expense
Are always greedy and not temperate.
For these and similar viands, remedies
Must come from the resources of our art;
And how to marshal everything in order
With wisdom and propriety, we learn
By borrowing from the science of the General.
To count the guests requires arithmetic.
And no one else has all these parts of knowledge
Except myself.
B. Now in your turn, awhile
Listen to me.
A. Say on.
B. Give no more trouble
To me nor to yourself: but just keep quiet,
And rest yourself all day for all I care.
38. And the cook in the Younger Philemon wishes to be a sort of tutor, and speaks in this fashion—
There, let things be as they are. Only take care
The fire may not too small be or too slow
To roast the joints. (As a fire like that
Makes meat not roast but sodden.) Nor too fierce.
(For that again does burn whate'er it catches,
