His gourmandism was a highly agreeable trait;
and to hear him talk of roast meat was as appetizing as a pickle
or an oyster. As he possessed no higher attribute, and neither
sacrificed nor vitiated any spiritual endowment by devoting all
his energies and ingenuities to subserve the delight and profit
of his maw, it always pleased and satisfied me to hear him
expatiate on fish, poultry, and butcher's meat, and the most
eligible methods of preparing them for the table. His
reminiscences of good cheer, however ancient the date of the
actual banquet, seemed to bring the savour of pig or turkey
under one's very nostrils. There were flavours on his palate
that had lingered there not less than sixty or seventy years,
and were still apparently as fresh as that of the mutton chop
which he had just devoured for his breakfast. I have heard him
smack his lips over dinners, every guest at which, except
himself, had long been food for worms. It was marvellous to
observe how the ghosts of bygone meals were continually rising
up before him--not in anger or retribution, but as if grateful
for his former appreciation, and seeking to reduplicate an
endless series of enjoyment, at once shadowy and sensual: a
tenderloin of beef, a hind-quarter of veal, a spare-rib of
pork, a particular chicken, or a remarkably praiseworthy turkey,
which had perhaps adorned his board in the days of the elder
Adams, would be remembered; while all the subsequent experience
of our race, and all the events that brightened or darkened his
individual career, had gone over him with as little permanent
effect as the passing breeze.
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