Note: This text has been automatically extracted via Optical Character Recognition (OCR) software.
Reviews.
REVIEWS .
AU Books intended for Review should be addressed to the Editor of The Freemason ' s Chronicle , 23 Great Queen Street , W . C . The Last Funic War . Tunis , Past and Present , with a narrative of the French Conquest of the Itegency . By A . M . Broadley , Barrister . at-law , correspondent of tho "Times" during the War in Tunis . In Two Volumes . With illustrations . William Black , wood and Sons : Edinburgh and London , 1882 .
IT is a trite old saying that there is no rule without an exception , and from the rule indicated by Shakespeare in the oft-quoted passage , " What's in a name " ? A rose by any other name , would smell as sweet , we mnst take tbe liberty of excepting this work of Bro . Broadley's . We do not mean to say it would have proved more or less agreeable reading had he contented himself with his second
title of " Tunis , Past and Present" or that it would have been a subject more or less worthy of study . We do say , however , that it was a happy thought , indeed the happiest of happy thoughts , which inspired him to bestow upon it the title of " Tbe last Punic War . " Not so much because it brings vividly to our recollection early studies of Roman history and the often far from agreeable reminiscences associ
ated therewith . It is , of course , a pleasant task to renew our acquaintance , as it were , with the story of Regulus , the stern old Roman General , who voluntarily gave himself up to what he knew was certain and a painful death , in order he might serve his country ; to follow Hannibal through his grand campaigns in Spain and Italy to his ultimate overthrow at Zama by Scipio Africanus the elder ;
to recal the stern dictum of Cato , the Censor , uttered in the Senate on every occasion , whether seasonable or unseasonable , " Delenda est Carthage ; " to recal the treacherous conduct of the Romans in the last years of the doomed city—conduct which throws into the shade thafc habitnal treachery of its people which has passed into a proverb ; the patriotism exhibited by the Carthaginian women when it became
apparent that all the yielding on the part of their countrymen would not suffice to save the city from destruction ; the gallant fight they made in the final struggle , and the ultimate destruction of the city by Scipio Africanus tbe younger . All this it is a pleasant task to recal , nor is the story of Marius sitting amid the ruins of the illfated city , an appropriate illustration of fallen greatness , a whit less
impressive now than it was in the days of our boyhood . Equally agreeable is it to recal the fabled story of fair Queen Dido , her hospitable reception of pious iEneas and his Trojan following , the sorry return he made for that hospitable reception , and the tragic end of the abandoned Queen . These reminiscences are , we repeat , most pleasant , even where the circumstances which surround sundry of
them are calculated to excite our sympathy or even anger , for they carry us back to the pleasantest period of life , when as yet we had known no care or anxiety of any serious moment . Not for this reason , however , do we congratulate Bro . Broadley on the selection of his title , but because ifc is suggestive of the once commercial importance of this part of Africa , and leads to the reflection that a country , which
centuries since wns the chief commercial state in the world , might , nnder a stable government , resume some of that greatness . Carthage , was of Phoenician origin , and the Phoenicians wore the great colonisers of ancient times , the people to whom , next to the Egyptians , we are chiefly indebted for the spread of commerce and the attendant blessings of civilisation . The story of the " Last Punic War , " as told in tho
pages of the Roman historian , tells us of the end of the great Phoenician colony . The story of " The Lasfc Punic War , " as told by Bro . Broadley , reminds us that tho country about Tunis and the site of Ancient Carthage possesses even now all the advantages of a grand emporium of commerce , fully as much as it did in the days of the Hasdruba , the Hamiloars , the Hannos , and other Carthaginians of eminence . No
doubt the French were influenced , by a knowledge of this fact , as much as by their desire to extend their influence in North Africa , and strengthen their position as a Mediterranean power , to embark in the expedition which has virtually done away with the Turkish vigime ; and it is this which shonld influence the Government of the greatest commercial empire of ancient and modern times and induce her to watch
with a wary eye the proceedings of our Gallic neighbours . However , if we trespass further on this part of the Tunisian question we shall get ourselves involved in the intricacies of an important political problem . Without further preface , therefore , let us betake ourselves to a consideration of Bro . Broadley ' s valuable and interesting work . The great charm of Bro . Broadley ' s style is its simplicity and
conciseness . Many an author would have been tempted by tho numerous historical associations connected with the country to enlarge upon his subject and write discursively . Bro . Broadley , however , to his credit be it said , has refrained from such a course , aud following the good old Horatian maxim , has plunged at once into the question which has led to his writing at all , only so much introductory matter being dealt
with as was necessary in order to make clear the teuour of his story . Thus , in the opening chapter , he treats of the "Topography of Tunis , " and in the course of his remarks makes clear , what never for a moment can have been in doubt , the commercial importance of the country . Thus he quotes Commandant Villot to the effect that " if the Tunis lake were only dredged and deepened , and the coast
fortified , and if a powerful navy were stationed in the Tunisian road - stead , not only the path to Egypt , but the road to India throngh the Suez canal wonld once more be closed to the people of the West . " He further quotes Mr . Perry as responsible for the statement : " Tunis has the finest position in North Africa . Commercial preponderance and the control of the Mediterranean are the attractions
for the Powers which dispute with each other for its possession or its neutralisation . " OF the country itself , he observes that " its mineral wealth is almost unequalled . The rocks of Tunis yield nearly all minerals except gold . " Again , " the coast is generally low and sandy , but the land which immediately borders it is almost invariably fei tile and productive . Tbe salient features of the Tunisian Tell are vast
Reviews.
expanses covered sometimes with esparto grass and sometimes with a layer of thin soil . In the winter the vegetation is abundant and luxuriant ; in the summer everything is scorched np by the pitiless African sun . " A Chapter on tbe " Dwellers in Tunisia , " is followed by a short sketch of the Moslem history of the country from A . D . 648 to A . D . 1635 .
This he divides into three periods , the first being the "Period of Power , the second that of Piracy , and the third that of Decay . " The " Conquest of Tunis by Charles V . " forms the subject of Chapter IV . The story is well told , but the great feature iu connection with this section of the work is the series of five photographs representing as many out of the ten pictures taken by Jan Cornells Verineyon .
who accompanied tho expedition . Six of the ten were discovered by the Duke of Saxe-Coburg-Gotha , and were subsequently restored aud brought to England by the late Prince Consort . These photographs have been reduced from larger ones in fche possession of Her Majesty , and constitute a highly interesting feature of this portion of the work . They represent severally " Christian Slaves at Tunis , " "Siege of
Goletta by Charles V . ; " " Landing of Charles V . ; " " Battle between Tunis and Goletta ; " and the " Taking of Tunis by Charles V . " We have the assurance of Bro . Broadley to the effect that " the localities depicted in them can be easily recognised by any one well acquainted with the principal features of the country . " However , the Spanish bold on Tunis was not of long duration , and the year 1573 once
again saw Tunis under Turkish rule . Chapters VII . and VIII . treat of the " Domination of the Deys ( A . D . 1590-1705 ) " and the " Beys of the Eighteenth Centnry , " while Chapter IX . contains an account of the country from 1800 to 1837 , and the two Chapters that follow bring us up to what Bro . Broadley very appropriately describes as the " Beginning of the End . " ( To be continued . )
336 Menus and Recipes of the Baron Brisse . In French and English . Translated by Mrs . Matthew Clarke . London * . Sampson Low , Marston , Searle , and Rivington , Crown Buildings , 188 Fleet-street , 1882 .
LAST week we noticed a modest little manual of supper dishes for " People of small Means , " though we took occasion to observe thafc some of the recipes it contained would be found not unacceptable by those who were fairly circumstanced . This fresh work , by one of the ablest of French chefs , is , of course , a far more elaborate one , the present edition , which Mrs . Clnrke has been kind enough to set before
us in an English version , heaving ben rendered more complete by its French author . It contains dishes , arranged in their proper seasons , for both rich and poor . Tbe recipes have been collected from different schools of cookery , and it is claimed for them that they are clearly and concisely explained . Baron Brisse further states that , as in his previous editions , he has not attempted to give recipes for
using up scraps , his reason for this being that " this art is only needful when you run short of provisions ; " that " it is quite a mistake to imagine that warming up" cooked meat is economical , as all good transformations must be expensive ; and , lastly , that " the only way to use up scraps of meat is to warm them in any of the principal sauces , " for whioh recipes are given . From this last , however , must be
excepted " scraps of fowl or game , " because all salmis and marinades must be made from fowls or game thafc have been previously roasted . The translator , having explained how it was she came to translate and publish Baron Brisse ' s book , offers a few words of advice and explanation as to where certain fish and vegetables , not usually mefc with in bills of fare , are to be obtained , and as to the meaning to be
attached to certain meats and wines mentioned in fche translation . Some very useful hints are given by way of introduction as to the " Order of Dinner . " The first of these relate to the " Decorations of the Diuner-table , and describe what should be provided for each guest , the comparative merits of the French and Russian ways of serving dinners , and the order in which , first , the dinner should be served , and , secondly , the order in which the wines shonld be handed
round . Useful hints are also given aa to the duties of the host to bis friends as well as those of a guest to his host , great stress in the case of the latter being laid on the necessity of punctuality . Following these is a " Provision Calendar , " in which is noted the Provisions in season in each of the twelve months of the year . This is , of course , a great assistance to understanding the bills of fare and recipes which constitute the whole of the work .
As to the menus furnished for every day of the year , and the recipes explanatory , where thought desirable , of certain of the items of those menus it is impossible for us to give more than a general idea . That it must have called for the exercise of great ingenuity to arrrange the former is beyond question , and it is certain that only an experienced and skilful chef like the author could have accomplished the task .
We are prepared also to say that from a careful test examination of parts of the work , great judgment has been shown in the preparation of the menus , while the recipes are clearly and concisely described , references , in all cases where necessary , being made to other days in the year . Thus , in tbe directions under 17 th January , for dressiug " Chump of veal a la bourgeoise , " some Spanish sauce is required ,
and the reader is referred to 3 rd November , where is given the recipe for making this Spanish sauce . Again , ou 25 th February , is a recipe for " Puree of Chicory with Cream , " and we are referred to 17 th February for directions how to prepare " puree of Chicory . " This shows that the author has taken the utmost pains to explain what he deemed necessary , so that the work might be complete as a whole . But apart from these constant inter-references
from one day or oue recipe to another , we have a carefully compileo Index , so that if a cook or housewife is desirous of knowing how a particular dish or a particular essential to a dish must be prepared , all he or she has to do is to refer to this Index , and the number affixed will indicate tbe page at which the recipe is to be found . Perhaps , however , the best plan will be to give one or two menus , and one or two recipes , so that our readers may be able to judge for themselves
Note: This text has been automatically extracted via Optical Character Recognition (OCR) software.
Reviews.
REVIEWS .
AU Books intended for Review should be addressed to the Editor of The Freemason ' s Chronicle , 23 Great Queen Street , W . C . The Last Funic War . Tunis , Past and Present , with a narrative of the French Conquest of the Itegency . By A . M . Broadley , Barrister . at-law , correspondent of tho "Times" during the War in Tunis . In Two Volumes . With illustrations . William Black , wood and Sons : Edinburgh and London , 1882 .
IT is a trite old saying that there is no rule without an exception , and from the rule indicated by Shakespeare in the oft-quoted passage , " What's in a name " ? A rose by any other name , would smell as sweet , we mnst take tbe liberty of excepting this work of Bro . Broadley's . We do not mean to say it would have proved more or less agreeable reading had he contented himself with his second
title of " Tunis , Past and Present" or that it would have been a subject more or less worthy of study . We do say , however , that it was a happy thought , indeed the happiest of happy thoughts , which inspired him to bestow upon it the title of " Tbe last Punic War . " Not so much because it brings vividly to our recollection early studies of Roman history and the often far from agreeable reminiscences associ
ated therewith . It is , of course , a pleasant task to renew our acquaintance , as it were , with the story of Regulus , the stern old Roman General , who voluntarily gave himself up to what he knew was certain and a painful death , in order he might serve his country ; to follow Hannibal through his grand campaigns in Spain and Italy to his ultimate overthrow at Zama by Scipio Africanus the elder ;
to recal the stern dictum of Cato , the Censor , uttered in the Senate on every occasion , whether seasonable or unseasonable , " Delenda est Carthage ; " to recal the treacherous conduct of the Romans in the last years of the doomed city—conduct which throws into the shade thafc habitnal treachery of its people which has passed into a proverb ; the patriotism exhibited by the Carthaginian women when it became
apparent that all the yielding on the part of their countrymen would not suffice to save the city from destruction ; the gallant fight they made in the final struggle , and the ultimate destruction of the city by Scipio Africanus tbe younger . All this it is a pleasant task to recal , nor is the story of Marius sitting amid the ruins of the illfated city , an appropriate illustration of fallen greatness , a whit less
impressive now than it was in the days of our boyhood . Equally agreeable is it to recal the fabled story of fair Queen Dido , her hospitable reception of pious iEneas and his Trojan following , the sorry return he made for that hospitable reception , and the tragic end of the abandoned Queen . These reminiscences are , we repeat , most pleasant , even where the circumstances which surround sundry of
them are calculated to excite our sympathy or even anger , for they carry us back to the pleasantest period of life , when as yet we had known no care or anxiety of any serious moment . Not for this reason , however , do we congratulate Bro . Broadley on the selection of his title , but because ifc is suggestive of the once commercial importance of this part of Africa , and leads to the reflection that a country , which
centuries since wns the chief commercial state in the world , might , nnder a stable government , resume some of that greatness . Carthage , was of Phoenician origin , and the Phoenicians wore the great colonisers of ancient times , the people to whom , next to the Egyptians , we are chiefly indebted for the spread of commerce and the attendant blessings of civilisation . The story of the " Last Punic War , " as told in tho
pages of the Roman historian , tells us of the end of the great Phoenician colony . The story of " The Lasfc Punic War , " as told by Bro . Broadley , reminds us that tho country about Tunis and the site of Ancient Carthage possesses even now all the advantages of a grand emporium of commerce , fully as much as it did in the days of the Hasdruba , the Hamiloars , the Hannos , and other Carthaginians of eminence . No
doubt the French were influenced , by a knowledge of this fact , as much as by their desire to extend their influence in North Africa , and strengthen their position as a Mediterranean power , to embark in the expedition which has virtually done away with the Turkish vigime ; and it is this which shonld influence the Government of the greatest commercial empire of ancient and modern times and induce her to watch
with a wary eye the proceedings of our Gallic neighbours . However , if we trespass further on this part of the Tunisian question we shall get ourselves involved in the intricacies of an important political problem . Without further preface , therefore , let us betake ourselves to a consideration of Bro . Broadley ' s valuable and interesting work . The great charm of Bro . Broadley ' s style is its simplicity and
conciseness . Many an author would have been tempted by tho numerous historical associations connected with the country to enlarge upon his subject and write discursively . Bro . Broadley , however , to his credit be it said , has refrained from such a course , aud following the good old Horatian maxim , has plunged at once into the question which has led to his writing at all , only so much introductory matter being dealt
with as was necessary in order to make clear the teuour of his story . Thus , in the opening chapter , he treats of the "Topography of Tunis , " and in the course of his remarks makes clear , what never for a moment can have been in doubt , the commercial importance of the country . Thus he quotes Commandant Villot to the effect that " if the Tunis lake were only dredged and deepened , and the coast
fortified , and if a powerful navy were stationed in the Tunisian road - stead , not only the path to Egypt , but the road to India throngh the Suez canal wonld once more be closed to the people of the West . " He further quotes Mr . Perry as responsible for the statement : " Tunis has the finest position in North Africa . Commercial preponderance and the control of the Mediterranean are the attractions
for the Powers which dispute with each other for its possession or its neutralisation . " OF the country itself , he observes that " its mineral wealth is almost unequalled . The rocks of Tunis yield nearly all minerals except gold . " Again , " the coast is generally low and sandy , but the land which immediately borders it is almost invariably fei tile and productive . Tbe salient features of the Tunisian Tell are vast
Reviews.
expanses covered sometimes with esparto grass and sometimes with a layer of thin soil . In the winter the vegetation is abundant and luxuriant ; in the summer everything is scorched np by the pitiless African sun . " A Chapter on tbe " Dwellers in Tunisia , " is followed by a short sketch of the Moslem history of the country from A . D . 648 to A . D . 1635 .
This he divides into three periods , the first being the "Period of Power , the second that of Piracy , and the third that of Decay . " The " Conquest of Tunis by Charles V . " forms the subject of Chapter IV . The story is well told , but the great feature iu connection with this section of the work is the series of five photographs representing as many out of the ten pictures taken by Jan Cornells Verineyon .
who accompanied tho expedition . Six of the ten were discovered by the Duke of Saxe-Coburg-Gotha , and were subsequently restored aud brought to England by the late Prince Consort . These photographs have been reduced from larger ones in fche possession of Her Majesty , and constitute a highly interesting feature of this portion of the work . They represent severally " Christian Slaves at Tunis , " "Siege of
Goletta by Charles V . ; " " Landing of Charles V . ; " " Battle between Tunis and Goletta ; " and the " Taking of Tunis by Charles V . " We have the assurance of Bro . Broadley to the effect that " the localities depicted in them can be easily recognised by any one well acquainted with the principal features of the country . " However , the Spanish bold on Tunis was not of long duration , and the year 1573 once
again saw Tunis under Turkish rule . Chapters VII . and VIII . treat of the " Domination of the Deys ( A . D . 1590-1705 ) " and the " Beys of the Eighteenth Centnry , " while Chapter IX . contains an account of the country from 1800 to 1837 , and the two Chapters that follow bring us up to what Bro . Broadley very appropriately describes as the " Beginning of the End . " ( To be continued . )
336 Menus and Recipes of the Baron Brisse . In French and English . Translated by Mrs . Matthew Clarke . London * . Sampson Low , Marston , Searle , and Rivington , Crown Buildings , 188 Fleet-street , 1882 .
LAST week we noticed a modest little manual of supper dishes for " People of small Means , " though we took occasion to observe thafc some of the recipes it contained would be found not unacceptable by those who were fairly circumstanced . This fresh work , by one of the ablest of French chefs , is , of course , a far more elaborate one , the present edition , which Mrs . Clnrke has been kind enough to set before
us in an English version , heaving ben rendered more complete by its French author . It contains dishes , arranged in their proper seasons , for both rich and poor . Tbe recipes have been collected from different schools of cookery , and it is claimed for them that they are clearly and concisely explained . Baron Brisse further states that , as in his previous editions , he has not attempted to give recipes for
using up scraps , his reason for this being that " this art is only needful when you run short of provisions ; " that " it is quite a mistake to imagine that warming up" cooked meat is economical , as all good transformations must be expensive ; and , lastly , that " the only way to use up scraps of meat is to warm them in any of the principal sauces , " for whioh recipes are given . From this last , however , must be
excepted " scraps of fowl or game , " because all salmis and marinades must be made from fowls or game thafc have been previously roasted . The translator , having explained how it was she came to translate and publish Baron Brisse ' s book , offers a few words of advice and explanation as to where certain fish and vegetables , not usually mefc with in bills of fare , are to be obtained , and as to the meaning to be
attached to certain meats and wines mentioned in fche translation . Some very useful hints are given by way of introduction as to the " Order of Dinner . " The first of these relate to the " Decorations of the Diuner-table , and describe what should be provided for each guest , the comparative merits of the French and Russian ways of serving dinners , and the order in which , first , the dinner should be served , and , secondly , the order in which the wines shonld be handed
round . Useful hints are also given aa to the duties of the host to bis friends as well as those of a guest to his host , great stress in the case of the latter being laid on the necessity of punctuality . Following these is a " Provision Calendar , " in which is noted the Provisions in season in each of the twelve months of the year . This is , of course , a great assistance to understanding the bills of fare and recipes which constitute the whole of the work .
As to the menus furnished for every day of the year , and the recipes explanatory , where thought desirable , of certain of the items of those menus it is impossible for us to give more than a general idea . That it must have called for the exercise of great ingenuity to arrrange the former is beyond question , and it is certain that only an experienced and skilful chef like the author could have accomplished the task .
We are prepared also to say that from a careful test examination of parts of the work , great judgment has been shown in the preparation of the menus , while the recipes are clearly and concisely described , references , in all cases where necessary , being made to other days in the year . Thus , in tbe directions under 17 th January , for dressiug " Chump of veal a la bourgeoise , " some Spanish sauce is required ,
and the reader is referred to 3 rd November , where is given the recipe for making this Spanish sauce . Again , ou 25 th February , is a recipe for " Puree of Chicory with Cream , " and we are referred to 17 th February for directions how to prepare " puree of Chicory . " This shows that the author has taken the utmost pains to explain what he deemed necessary , so that the work might be complete as a whole . But apart from these constant inter-references
from one day or oue recipe to another , we have a carefully compileo Index , so that if a cook or housewife is desirous of knowing how a particular dish or a particular essential to a dish must be prepared , all he or she has to do is to refer to this Index , and the number affixed will indicate tbe page at which the recipe is to be found . Perhaps , however , the best plan will be to give one or two menus , and one or two recipes , so that our readers may be able to judge for themselves