Of the ridiculous statue Manduce; and how and what the Gastrolaters sacrifice to their ventripotent god.
While we fed our eyes with the sight of the phizzes and actions of these lounging gulligutted Gastrolaters, we on a sudden heard the sound of a musical instrument called a bell; at which all of them placed themselves in rank and file as for some mighty1 battle, everyone according to his office, degree, and seniority.
In this order they moved towards Master Gaster, after a plump, young, lusty, gorbellied fellow, who on a long staff fairly gilt2 carried a wooden statue, grossly carved, and as scurvily3 daubed over with paint; such a one as Plautus, Juvenal, and Pomp. Festus describe it. At Lyons during the Carnival4 it is called Maschecroute or Gnawcrust; they call’d this Manduce.
It was a monstrous5, ridiculous, hideous6 figure, fit to fright little children; its eyes were bigger than its belly7, and its head larger than all the rest of its body; well mouth-cloven however, having a goodly pair of wide, broad jaws8, lined with two rows of teeth, upper tier and under tier, which, by the magic of a small twine9 hid in the hollow part of the golden staff, were made to clash, clatter10, and rattle11 dreadfully one against another; as they do at Metz with St. Clement’s dragon.
Coming near the Gastrolaters I saw they were followed by a great number of fat waiters and tenders, laden12 with baskets, dossers, hampers13, dishes, wallets, pots, and kettles. Then, under the conduct of Manduce, and singing I do not know what dithyrambics, crepalocomes, and epenons, opening their baskets and pots, they offered their god:
White hippocras, Fricassees, nine Cold loins of veal14,
with dry toasts. sorts. with spice.
White bread. Monastical brewis. Zinziberine.
Brown bread. Gravy15 soup. Beatille pies.
Carbonadoes, six Hotch-pots. Brewis.
sorts. Soft bread. Marrow-bones, toast,
Brawn16. Household bread. and cabbage.
Sweetbreads. Capirotadoes. Hashes.
Eternal drink intermixed. Brisk delicate white wine led the van; claret and champagne17 followed, cool, nay18, as cold as the very ice, I say, filled and offered in large silver cups. Then they offered:
Chitterlings, gar-Chines and peas. Hams.
nished with mus-Hog’s haslets. Brawn heads.
tard. Scotch19 collops. Powdered venison,
Sausages. Puddings. with turnips20.
Neats’ tongues. Cervelats. Pickled olives.
Hung beef. Bologna sausages.
All this associated with sempiternal liquor. Then they housed within his muzzle21:
Legs of mutton, with Ribs22 of pork, with Caponets.
shallots. onion sauce. Caviare and toast.
Olias. Roast capons, basted23 Fawns24, deer.
Lumber25 pies, with with their own Hares, leverets.
hot sauce. dripping. Plovers26.
Partridges and young Flamingoes. Herons, and young
partridges. Cygnets. herons.
Dwarf-herons. A reinforcement of Olives.
Teals. vinegar intermixed. Thrushes.
Duckers. Venison pasties. Young sea-ravens.
Bitterns. Lark27 pies. Geese, goslings.
Shovellers. Dormice pies. Queests.
Curlews. Cabretto pasties. Widgeons.
Wood-hens. Roebuck pasties. Mavises.
Coots, with leeks28. Pigeon pies. Grouses29.
Fat kids. Kid pasties. Turtles.
Shoulders of mutton, Capon pies. Doe-coneys.
with capers30. Bacon pies. Hedgehogs.
Sirloins of beef. Soused hog’s feet. Snites.
Breasts of veal. Fried pasty-crust. Then large puffs31.
Pheasants and phea-Forced capons. Thistle-finches.
sant poots. Parmesan cheese. Whore’s farts.
Peacocks. Red and pale hip-Fritters.
Storks32. pocras. Cakes, sixteen sorts.
Woodcocks. Gold-peaches. Crisp wafers.
Snipes. Artichokes. Quince tarts33.
Ortolans. Dry and wet sweet-Curds and cream.
Turkey cocks, hen meats, seventy-Whipped cream.
turkeys, and turkey eight sorts. Preserved mirabo-
poots. Boiled hens, and fat lans.
Stock-doves, and capons marinated. Jellies.
wood-culvers. Pullets, with eggs. Welsh barrapyclids.
Pigs, with wine sauce. Chickens. Macaroons.
Blackbirds, ousels, and Rabbits, and sucking Tarts, twenty sorts.
rails. rabbits. Lemon cream, rasp-
Moorhens. Quails34, and young berry cream, &c.
Bustards, and bustard quails. Comfits, one hundred
poots. Pigeons, squabs, and colours.
Fig-peckers. squeakers. Cream wafers.
Young Guinea hens. Fieldfares. Cream cheese.
Vinegar brought up the rear to wash the mouth, and for fear of the squinsy; also toasts to scour35 the grinders.
1 mighty | |
adj.强有力的;巨大的 | |
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2 gilt | |
adj.镀金的;n.金边证券 | |
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3 scurvily | |
下流地,粗鄙地,无礼地 | |
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4 carnival | |
n.嘉年华会,狂欢,狂欢节,巡回表演 | |
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5 monstrous | |
adj.巨大的;恐怖的;可耻的,丢脸的 | |
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6 hideous | |
adj.丑陋的,可憎的,可怕的,恐怖的 | |
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7 belly | |
n.肚子,腹部;(像肚子一样)鼓起的部分,膛 | |
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8 jaws | |
n.口部;嘴 | |
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9 twine | |
v.搓,织,编饰;(使)缠绕 | |
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10 clatter | |
v./n.(使)发出连续而清脆的撞击声 | |
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11 rattle | |
v.飞奔,碰响;激怒;n.碰撞声;拨浪鼓 | |
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12 laden | |
adj.装满了的;充满了的;负了重担的;苦恼的 | |
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13 hampers | |
妨碍,束缚,限制( hamper的第三人称单数 ) | |
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14 veal | |
n.小牛肉 | |
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15 gravy | |
n.肉汁;轻易得来的钱,外快 | |
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16 brawn | |
n.体力 | |
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17 champagne | |
n.香槟酒;微黄色 | |
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18 nay | |
adv.不;n.反对票,投反对票者 | |
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19 scotch | |
n.伤口,刻痕;苏格兰威士忌酒;v.粉碎,消灭,阻止;adj.苏格兰(人)的 | |
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20 turnips | |
芜青( turnip的名词复数 ); 芜菁块根; 芜菁甘蓝块根; 怀表 | |
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21 muzzle | |
n.鼻口部;口套;枪(炮)口;vt.使缄默 | |
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22 ribs | |
n.肋骨( rib的名词复数 );(船或屋顶等的)肋拱;肋骨状的东西;(织物的)凸条花纹 | |
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23 basted | |
v.打( baste的过去式和过去分词 );粗缝;痛斥;(烤肉等时)往上抹[浇]油 | |
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24 fawns | |
n.(未满一岁的)幼鹿( fawn的名词复数 );浅黄褐色;乞怜者;奉承者v.(尤指狗等)跳过来往人身上蹭以示亲热( fawn的第三人称单数 );巴结;讨好 | |
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25 lumber | |
n.木材,木料;v.以破旧东西堆满;伐木;笨重移动 | |
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26 plovers | |
n.珩,珩科鸟(如凤头麦鸡)( plover的名词复数 ) | |
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27 lark | |
n.云雀,百灵鸟;n.嬉戏,玩笑;vi.嬉戏 | |
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28 leeks | |
韭葱( leek的名词复数 ) | |
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29 grouses | |
n.松鸡( grouse的名词复数 );松鸡肉v.抱怨,发牢骚( grouse的第三人称单数 ) | |
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30 capers | |
n.开玩笑( caper的名词复数 );刺山柑v.跳跃,雀跃( caper的第三人称单数 ) | |
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31 puffs | |
n.吸( puff的名词复数 );(烟斗或香烟的)一吸;一缕(烟、蒸汽等);(呼吸或风的)呼v.使喷出( puff的第三人称单数 );喷着汽(或烟)移动;吹嘘;吹捧 | |
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32 storks | |
n.鹳( stork的名词复数 ) | |
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33 tarts | |
n.果馅饼( tart的名词复数 );轻佻的女人;妓女;小妞 | |
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34 quails | |
鹌鹑( quail的名词复数 ); 鹌鹑肉 | |
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35 scour | |
v.搜索;擦,洗,腹泻,冲刷 | |
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