In every station and in every art;
In ours, it almost is the leading point.
The serving up, and the removing all things
In order, and the seeing when's the time
Either to introduce them quick or slowly,
And how the guests may feel inclined for eating,
And, as regards the dishes too, themselves,
When is the proper time to serve some hot,
Some warm, some cooling, some completely cold,
Is all discuss'd in the Tactician's science.
Gent. Then, as you've pointed out to me what's needful,
Go, get you gone, and rest yourself a bit.—Anon.
Alexis. (Book ix. § 23, p. 596.)
A. You surely must confess that, in most arts,
The pleasure that results from the perfection
Is not enjoy'd by him alone, whose mind
The rich invention plann'd, or by whose hands
'Tis fashion'd into shape; but they who use it
Perhaps partake a larger portion still.
B. As I'm a stranger, pray inform me how?
A. For instance, to prepare a sumptuous feast,
We must provide a tolerable cook;
His work once done, his function's at an end.
Then, if the guests for whom it is prepared
Come at the proper moment, all is well,
And they enjoy a most delicious treat.
If they delay, the dishes are all cold,
And must be warm'd again; or what has been
Kept back, is now too hastily despatch'd,
And is served up ill dress'd, defrauding thus
The act itself of its due merit.—Anon.
Euphron. (Book ix. § 24, p. 597.)
I have had many pupils in my time,
But you, my Lycus, far exceed them all
In clear and solid sense, and piercing judgment.
