Various - The Atlantic Monthly, Volume 17, No. 101, March, 1866

"Schooner ahoy!" say we. "Halloo! Have you seen Boston Light this morning?"

"Yes; it bears north-northwest, two miles distant."

"Very much obliged to you," cries our captain.

So the schooner vanishes into the mist behind. We get up our steam, and soon enter the harbor, meeting vessels of every rig; and the fog, clearing away, shows a cloudy sky. Aboard, an old one-eyed sailor, who had lost one of his feet, and had walked on the stump from Eastport to Bangor, thereby making a shocking ulcer.

Penobscot Bay is full of islands, close to which the steamboat is continually passing. Some are large, with portions of forest and portions of cleared land; some are mere rocks, with a little green or none, and inhabited by sea-birds, which fly and flap about hoarsely. Their eggs may be gathered by the bushel, and are good to eat. Other islands have one house and barn on them, this sole family being lords and rulers of all the land which the sea girds. The owner of such an island must have a peculiar sense of property and lordship; he must feel more like his own master and his own man than other people can. Other islands, perhaps high, precipitous, black bluffs, are crowned with a white light-house, whence, as evening comes on, twinkles a star across the melancholy deep,—seen by vessels coming on the coast, seen from the mainland, seen from island to island. Darkness descending, and looking down at the broad wake left by the wheels of the steamboat, we may see sparkles of sea-fire glittering through the gloom.

As a man puts on the stoutness and thicksetness of middle life, he begins to find himself contemplating well-filled meat and fish stalls, and piles of lusty garden vegetables, with unfeigned interest and delight. He walks through Quincy Market, for instance, with far more pleasure than through the dewy and moonlit groves which were the scenes of his youthful wooings. Then he was all sentiment and poetry. Now he finds the gratification of the mouth and stomach a chief source of mundane delight. It is said that all the ships on the sea are sailing in the direction of the human mouth. The stomach, with its fierce assimilative power, is a great stimulator of commercial activity. The table of the civilized man, loaded with the products of so many climes, bears witness to this. The demands of the stomach are imperious. Its ukases and decrees must be obeyed, else the whole corporeal commonwealth of man, and the spirit which makes the human organism its vehicle in time and space, are in a state of trouble and insurrection.

A large part of the lower organic world, both animal and vegetable, is ground between man's molars and incisors, and assimilated through the stomach with his body. This may be called the final cause of that part of the lower organic world which is edible. Man is a scientific eater,—a cooking animal. Laughter and speech are not so distinctive traits of him as cookery. Improve his food, and he is improved both physically and mentally. His tissue becomes finer, his skin clearer and brighter, and his hair more glossy and hyacinthine. Cattle-breeders and the improvers of horticulture are indirectly improving their own race by furnishing finer and more healthful materials to be built into man's body. Marble, cedar, rosewood, gold, and gems make a finer edifice than thatch and ordinary timber and stones. So South-Down mutton and Devonian beef fattened on the blue-grass pastures of the West, and the magnificent prize vegetables and rich appetizing fruits, equal to anything grown in the famed gardens of Alcinoüs or the Hesperides, which are displayed at our annual autumnal fairs as evidences of our scientific horticulture and fructiculture, adorn the frame into which they are incorporated by mastication and digestion, as rosewood and marble and cedar and gold adorn a house or temple.

The subject of eating and drinking is a serious one. The stomach is the great motive power of society. It is the true sharpener of human ingenuity, curis acuens mortalia corda . Cookery is the first of arts. Chemistry is a mere subordinate science, whose chief value is that it enables man to impart greater relish and gust to his viands. The greatest poets, such as Homer, Milton, and Scott, treat the subject of eating and drinking with much seriousness, minuteness of detail, and lusciousness of description. Homer's heroes are all good cooks,—swift-footed Achilles, much-enduring Ulysses, and the rest of them. Read Milton's appetizing description of the feast which the Tempter set before the fasting Saviour:—