DEUS. JUD EX. EST.H UNC. HU MILIAT. HUNC. E XALTAT. 15 × 90. “Dr. Wm. Lion was consecrated Bishop of Ross 12 May, 1582, and on 24th March next year the sees of Cork and Cloyne were given to him in commendam. He died on 4 Oct. 1617."-Archdeacon Cotton's "Fasti Ecclesiæ Hibernicæ." T. Crofton Croker, Esq. Yours truly, RD. SAINTHILL. INSCRIPTION ON THE TOMBSTONE. I do. belebe oneli to be saved be the merites So. God. loved. the. worlde. that. he gave. his. onli. be gotten sonn to the end that all that beleve in him shuld not. peris. but. habe. life everlesting. This hobsef was builded, in anno 1588. by D‡ Wyllyam . lion, an. englis man. born. byshop of. Cork. Clou, an Ross and this. tomb was erected i' anno. d'ni. 1597. in. the happi rainge of quene elizabet. de fend is § of the. angent apostilike faithe the rl yeare of her magestz . rainge. P.S. The only old portrait in the palace at Cork is that of Bishop Lion. It is a half-length, finely painted, and he wears the high and pointed hat of James the First's time. The engraver appears to have omitted "of," and therefore re-commenced further on. + House, "of prayer" to be understood. + Dr. § Defendris. From flaws on the surface of the stone, the word had to be divided, and the "r" seems to have been forgotten. INDIAN AND ENGLISH CURRIES: OR, HAJI ALI versus DR. KITCHENER. WHEN I resided in London, during my younger days, I had Oriental friends; so I became an eater and consequently a lover of curries. Dining with an Eastern in my late visit to London, curry very naturally became a topic of conversation, though not on the hospitable board; and I mentioned that, since 1823, I had got my curry-powder compounded at Apothecaries' Hall from Dr. Kitchener's "Cook's Oracle," page 363, Receipt 455 (3rd edition, 1821). And on my return to Cork I sent my good friend a specimen sample of the curry, and the following copy of the receipt from which it was compounded, and in return received from him a receipt how curry is made in India: on submitting which to "the authorities" who rule "the stew-pan" in my kitchen, I was informed that they had always added onions and half a lemon to Dr. Kitchener's curry-powder, agreeably to his instructions for "curries" at p. 395, No. 497. I shall therefore now copy Dr. Kitchener's receipt for making the curry-powder, and instructions for dressing curry. And our Madam Soyers of middle life, comparing, contrasting, and weighing the Indian with the English components and manipulation, may add increased excellency to this attractive dish; and which doing, my labours of transcription will be well and amply repaid. "CURRY POWDER (No. 455). "Dry and reduce the following spices, &c. to a fine powder:"Coriander seed, three ounces. a quarter ounce of each. Thoroughly pound and mix these together, and keep them in a well-stopped bottle." "CURRIES (No. 497). "Cut fowls or rabbits into joints: put four ounces of butter into a stew-pan: when it is melted put in the meat, and two onions sliced: let them be over a smart fire till they are of a nice brown, then put in half a pint of broth: let it simmer twenty minutes: put in a basin one table-spoon-full of curry-powder (No. 455), one of flour, and a tea-spoon-full of salt: mix it smooth with a little cold water, put in the stew-pan, and shake it well about till it boils: let it simmer twenty minutes longer: just before it is dished up, squeeze in the juice of half a lemon, add one good table-spoon-full of melted butter, and it is ready. "Observe.-Curry is made also with sweetbreads, breast of veal, veal cutlets, lamb, mutton, or pork chops, lobster, turbot, soles, eels, oysters, &c. prepared as above." G. S. TO R. S. Bromley, in Kent, 9th June, 1851. MY DEAR SIR,-On perusing the receipt which you were so kind as to send me, I saw at once that the worthy gastronomic doctor had split upon what may be termed the "English rock,” viz. an excess of turmeric. Nevertheless I had the powder made into curry, but it is certainly not to my taste. You will naturally say, "De gustibus," &c., and were it a mere matter of taste I should urge nothing further; but when I see Dr. K. assert that his curries are all but identical with the Indian curries, I am compelled to "shake off dull sloth" and enter the lists. Now, both as an eater and maker of curries, I affirm that during nine years' residence in India I never saw or tasted a curry like Dr. Kitchener's. At large shops in Calcutta, &c. you may doubtless purchase the curry-powder, made for exportation, to meet the taste of the London market, but no one thinks of using such in India. There curry is served at every dinner, and every cook has his own method of compounding it. But instead of vague description I will give you the actual proportions used by a most capital cook, Haji Ali, of Tellicherry, in Malabar. The rupee weight is 180 grains, or ounce troy. Fry the corianders, poppy-seeds, and cummin-seeds in some of the butter, and pound fine. In more butter fry a portion of the onions. Mix all these together with the other ingredients, having mashed or pounded such as require it. Boil until all watery particles are evaporated and the butter looks as clear as oil. Pour off any excess of butter; add a little lemon-juice, and serve. Indian curries, unlike English ones, are usually considered not hot enough without the addition of chatney. Since I had the pleasure of seeing you, I have obtained from Pfister an extaordinarily-fine specimen of the early Italian school of medal-engravers. The artist is Cesare de Bagno, with the head of John B. Castiglione, time of the Emperor Charles the Fifth. It is objectionable from its large size, but its work contrasts most favourably with Droz's head of Henri Quatre, to which the bust bears a great resemblance. I hear that poor Rollin is very ill. If he should die, he will leave no successor. Europe will have no longer a numismatic chief. His diligence, probity, and command of capital enable him to do more than any other individual; and his cabinets contain more rare coins than can be found (for sale) throughout Europe. At the late sale of the Rev. T. Leigh there were some good Greek coins, but the prices they produced were preposterous. During the last season I have been unable to purchase at auction a single coin, though I have often bid far beyond their value. Hoping that your health is better than when you were here last, |