His cheese is Stilton or Parmesan.
Like "Mrs. Diana Scapes," he is also "curious in his liquors," and, in
despite of Beau Brummell, patronizes "malt," as far as to take one glass
of excellent "college ale,"--which he gets through his friend Dr. Dusty of
All Souls--between pastry and Parmesan. After cheese, he can relish one,
and only one, glass of port--all the better if of the "Comet vintage," or
of some vintage ten years anterior to that. His drink, however, is claret,
old hock, Madeira, and latterly, since it has become a sort of fashion,
old sherry. In these he is a connoisseur not to be sneezed at; and if
asked his opinion, makes it a rule never to give it upon the first glass,
invariably observing, that "if he would he couldn't, and if he could he
_wouldn't_!" He produces anchovy toast as an indispensable in a long
evening, after dinner, and to it he recommends a liqueur-glass of
cherry-brandy, which he believes is of that incomparable recipe, of which
the late King was so fond. If he be a bachelor, he has, in his dining-room,
a cellaret, in which repose this, and other similar liquid rarities, and
beneath his sideboard stands a machine, for which he paid twelve guineas,
for producing _ice extempore_.
His literary tastes bear a certain resemblance to, and have a certain
analogy with, his gustatory--proving the truth of that intimate connexion
between the stomach and the head, upon which physiologists are so
delighted to dwell.
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