Baronet (from “Editor’s Table,” 1848)

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The Baronet himself, although he does not exactly sanction the proceedings on this occasion, must have not infrequently seen kindred specimens of ‘Irish hospitality;’ for we find him occasionally sitting over his toddy until he began to perceive a much larger company than the room really contained, and the lights more than doubled without any actual increase of their numbers. Still he seems to fancy that even this occasional rollicking is more manly than the course pursued by the ‘bloods’ of the present day; ‘mincing their fish and tidbits; amalgamating their ounce of salad on a silver saucer; employing six sauces to coax one appetite; burning up the palate to make its enjoyments the more exquisite; sipping their acid claret, lisping out for the scented waiter and paying him the price of a feast for the modicum of a Lilliputian, and the pay of a captain for the attendance of a blackguard;’ all this the baronet records as a fair set-off against the less habitual and venial follies of ‘old-school gentlemen.’

Editor’s Table, 1848