[To Tim EDITOR OP THE "SPECTATOR:1
Srn,—In your review of Miss Marshall's edition of the "Memoirs of Lady Fanshawe " (August 5th) you record my Lady's pleasant mention of her acquaintance with Sir Kenelm Digby. If you think it good to exhibit a companion picture of Sir Kenelm's equally pleasant note on the doings of my Lady, here it is. I met with it in the course of a study of Plantagenet and Tudor and Stuart cook-books, one of which (1683) has this fine declaration made of it by its editor:— " There needs no Rhetoricating Floscules to set it off." It is true; and whereas the title of the book is "The Closet of the Eminently Learned Sir Kenelme Digby, Kt., Opened," &c., and my Lady Fanshawe praises the Knight as "a person of most
excellent parts and a very fine-bred gentleman," the Knight (p. 275) shows how he and she really had interesting and, friendly confidences by giving "My Lady Fanshaw's way of feeding Capons, Pullets, Hens, Chicken or Turkies." It was to boil barley for them in water, to boil another quantity in milk, and a third in ale, putting brown sugar in each, then to let the birds have the varieties alternately. Further, they were to have strong ale to drink, when "they will be very drunk and sleep, then eat again," with this enjoyable and additional touch : "Let a Candle stand all night over each Coop, and then they will eat much of the night." The period was when Queens of Hearts really did make tarts (as well as attend to the fattening of their own poultry), and when the making possibly accounts for queenship. Assuredly, if the tarts produced were of savoury, appetising kind, the knaves who stole them might have escaped a whipping. Forgetful of morals (temporarily), Queens even might have smiled, com- plimented. Let Queens try, now.—I am, Sir, &c.,
JRNNETT HUMPHREYS. 6 Oak Grove, Oricklewood, N. W.
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