Sketches of native life and character in southern India . f a tire woman have been necessarily con-fined to the exigencies which compel her bazaar friendsto submit their heads to her inspection, after themanners and customs of monkeys, will most unblushing-ly, offer herself to a European lady as a professed ayahand an abigail aufait in all the mysteries of the a horse-keeper, who knows about as much of a horseas of conic sections, and has been the greater part ofhis life a bullock-driver, will audaciously borrow a rollof grooms characters, and change his profession asreadily as his
Sketches of native life and character in southern India . f a tire woman have been necessarily con-fined to the exigencies which compel her bazaar friendsto submit their heads to her inspection, after themanners and customs of monkeys, will most unblushing-ly, offer herself to a European lady as a professed ayahand an abigail aufait in all the mysteries of the a horse-keeper, who knows about as much of a horseas of conic sections, and has been the greater part ofhis life a bullock-driver, will audaciously borrow a rollof grooms characters, and change his profession asreadily as his clothes. But of all the lower class ofnatives, the cook is the individual who sings excelsiorthe loudest, and usually with the very least be it from us to assert, that there are no good cooksin India, no dusky Chevaliers of the Cordon cooks are to be found among the nativepopulation. But unfortunately they are somewhat rare,being like Captain Cuttles texts, when found, made anote of. It has long been an interesting question to. Thof fin-toms iy, anOias hi! ofrensthFinE P(b«nov THE INDIAN COOK. Gl Indian gourmets, whether Madras, or Bombay, producesthe best cooks. Madras cooks are unequalled in theircurries, but they fall away in entrees, and not one inone hundred, can make pastry ; the Bombay cooks,on the other hand, will imitate French plats un-commonly well, but make very indifferent palm is, probably, to be divided between the two,Bengal cooks being out of the running altogether. Itis difficult to find out where and how, a good Indiancook picks up a knowledge of his professional duties,for they are themselves averse to giving information onthe subject. A Madras cook, desires to be considereda heaven-born genius, and he will not allow, evenalthough such may have been the case, that he ever satat the feet of the French chefs at Guindy or the is a peculiarly sensitive native, and easily huffed, forhe has a very just idea of his ow
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