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Pensive On Her Dead Gazing by Walt Whitman
Pensive, on her dead gazing, I heard the Mother of All,
Desperate, on the torn bodies, on the forms covering the battle-
fields gazing;
(As the last gun ceased--but the scent of the powder-smoke linger'd;)
As she call'd to her earth with mournful voice while she stalk'd:
Absorb them well, O my earth, she cried--I charge you, lose not my
sons! lose not an atom;
And you streams, absorb them well, taking their dear blood;
And you local spots, and you airs that swim above lightly,
And all you essences of soil and growth--and you, my rivers' depths;
And you, mountain sides--and the woods where my dear children's
blood, trickling, redden'd;
And you trees, down in your roots, to bequeath to all future
trees,
My dead absorb--my young men's beautiful bodies absorb--and their
precious, precious, precious blood;
Which holding in trust for me, faithfully back again give me, many a
year hence,
In unseen essence and odor of surface and grass, centuries hence;
In blowing airs from the fields, back again give me my darlings--give
my immortal heroes;
Exhale me them centuries hence--breathe me their breath--let not an
atom be lost;
O years and graves! O air and soil! O my dead, an aroma sweet!
Exhale them perennial, sweet death, years, centuries hence.
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As I lay With Head In Your Lap, Camerado by Walt Whitman
As I lay with my head in your lap, Camerado,
The confession I made I resume--what I said to you in the open air I
resume:
I know I am restless, and make others so;
I know my words are weapons, full of danger, full of death;
(Indeed I am myself the real soldier;
It is not he, there, with his bayonet, and not the red-striped
artilleryman;)
For I confront peace, security, and all the settled laws, to unsettle
them;
I am more resolute because all have denied me, than I could ever have
been had all accepted me;
I heed not, and have never heeded, either experience, cautions,
majorities, nor ridicule;
And the threat of what is call'd hell is little or nothing to me;
And the lure of what is call'd heaven is little or nothing to me;
...Dear camerado! I confess I have urged you onward with me, and
still urge you, without the least idea what is our destination,
Or whether we shall be victorious, or utterly quell'd and defeated
= = = = = = = = = =
When I Heard At The Close Of The Day by Walt Whitman
When I heard at the close of the day how my name had been receiv'd
with plaudits in the capitol, still it was not a happy night
for me that follow'd;
And else, when I carous'd, or when my plans were accomplish'd, still
I was not happy;
But the day when I rose at dawn from the bed of perfect health,
refresh'd, singing, inhaling the ripe breath of autumn,
When I saw the full moon in the west grow pale and disappear in the
morning light,
When I wander'd alone over the beach, and undressing, bathed,
laughing with the cool waters, and saw the sun rise,
And when I thought how my dear friend, my lover, was on his way
coming, O then I was happy;
O then each breath tasted sweeter--and all that day my food nourish'd
me more--and the beautiful day pass'd well,
And the next came with equal joy--and with the next, at evening, came
my friend;
And that night, while all was still, I heard the waters roll slowly
continually up the shores,
I heard the hissing rustle of the liquid and sands, as directed to
me, whispering, to congratulate me,
For the one I love most lay sleeping by me under the same cover in
the cool night,
In the stillness, in the autumn moonbeams, his face was inclined
toward me,
And his arm lay lightly around my breast--and that night I was happy.
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Nonsense Cookery by Edward Lear
Extract from the Nonsense Gazette, for August, 1870.
Our readers will be interested in the following communications from our valued and learned contributor, Professor Bosh, whose labours in the fields of Culinary and Botanical science, are so well known to all the world. The first three Articles richly merit to be added to the Domestic cookery of every family; those which follow, claim the attention of all Botanists, and we are happy to be able through Dr. Bosh's kindness to present our readers with illustrations of his discoveries. All the new flowers are found in the valley of Verrikwier, near the lake of Oddgrow, and on the summit of the hill Orfeltugg.'
THREE RECEIPTS FOR DOMESTIC COOKERY
TO MAKE AN AMBLONGUS PIE
Take 4 pounds (say 4 1/2 pounds) of fresh Amblongusses, and put them in a small pipkin.
Cover them with water and boil them for 8 hours incessantly, after which add 2 pints of new milk, and proceed to boil for 4 hours more.
When you have ascertained that the Amblongusses are quite soft, take them out and place them in a wide pan, taking care to shake them well previously.
Grate some nutmeg over the surface, and cover them carefully with powdered gingerbread, curry-powder, and a sufficient quantity of Cayenne pepper.
Remove the pan into the next room, and place it on the floor. Bring it back again, and let it simmer for three-quarters of an hour. Shake the pan violently till all the Amblongusses have become a pale purple colour.
Then, having prepared a paste, insert the whole carefully, adding at the same time a small pigeon, 2 slices of beef, 4 cauliflowers, and any number of oysters.
Watch patiently till the crust begins to rise, and add a pinch of salt from time to time.
Serve up in a clean dish, and throw the whole out of the window as fast as possible.
TO MAKE CRUMBOBBLIOUS CUTLETS
Procure some strips of beef, and having cut them into the smallest possible slices, proceed to cut them still smaller, eight or perhaps nine times.
When the whole is thus minced, brush it up hastily with a new clothes-brush, and stir round rapidly and capriciously with a salt-spoon or a soup ladel.
Place the whole in a saucepan, and remove it to a sunny place, -- say the roof of the house if free from sparrows or other birds, -- and leave it there for about a week.
At the end of that time add a little lavender, some oil of almonds, and a few herring-bones; and cover the whole with 4 gallons of clarified crumbobblious sauce, when it will be ready for use.
Cut it into the shape of ordinary cutlets, and serve it up in a clean tablecloth or dinner-napkin.
TO MAKE GOSKY PATTIES
Take a pig, three or four years of age, and tie him by the off-hind leg to a post. Place 5 pounds of currants, 5 of sugar, 2 pecks of peas, 18 roast chestnuts, a candle, and six bushels of turnips, within his reach; if he eats these, constantly provide him with more.
Then, procure some cream, some slices of Cheshire cheese, four quinces of foolscap paper, and a packet of black pins. Work the whole into a paste, and spread it out to dry on a sheet of clean brown waterproof linen.
When the paste is perfectly dry, but not before, proceed to beat the Pig violently, with the handle of a large broom. If he squeals, beat him again.
Visit the paste and beat the pig alternately for some days, and ascertain that if at the end of that period the whole is about to turn into Gosky Patties.
If it does not then, it never will; and in that case the Pig may be let loose, and the whole process may be considered as finished.
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