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And now that I have climbed and won this height,
I must tread downward through the sloping shade
And travel the bewildered tracks till night.
Yet for this hour I still may here be stayed
And see the gold air and the silver fade
And the last bird fly into the last light.

By these confessions you will see how unfit I am to comment on the old cook book of Sir Kenelm Digby. Yet it lies before me. It may have escaped your memory in the din of other things, that in the time when Oliver Cromwell still walked the earth, there lived in England a man by the name of Kenelm Digby, who was renowned in astrology and alchemy, piracy, wit, philosophy and fashion. It appears that wherever learning wagged its bulbous head, Sir Kenelm was of the company. It appears, also, that wherever the mahogany did most groan, wherever the possets were spiced most delicately to the nose, there too did Sir Kenelm bib and tuck himself. With profundity, as though he sucked wisdom from its lowest depth, he spouted forth on the transmutation of the baser metals or tossed you a phrase from Paracelsus. Or with long instructive finger he dissertated on the celestial universe. One would have thought that he had stood by on the making of it and that his judgment had prevailed in the larger problems. Yet he did not neglect his trencher.

And now as time went on, the richness of the food did somewhat dominate his person. The girth of his wisdom grew no less, but his body fattened. In a word, the good gentleman’s palate came to vie with his intellect. Less often was he engaged upon some dark saying of Isidore of Seville. Rather, even if his favorite topic astrology were uppermost about the table, his eye travelled to the pantry on every change of dishes. His fingers, too, came to curl most delicately on his fork. He used it like an epicure, poking his viands apart for sharpest scrutiny. His nod upon a compote was much esteemed.

Now mark his further decline! On an occasion–surely the old rascal’s head is turned!–he would be found in private talk with his hostess, the Lady of Middlesex, or with the Countess of Monmouth, not as you might expect, on the properties of fire or on the mortal diseases of man, but–on subjects quite removed. Society, we may be sure, began to whisper of these snug parleys in the arbor after dinner, these shadowed mumblings on the balcony when the moon was up–and Lady Digby stiffened into watchfulness. It was when they took leave that she saw the Countess slip a note into her lord’s fingers. Her jealousy broke out. “Viper!” She spat the words and seized her husband’s wrist. Of course the note was read. It proved, however, that Sir Kenelm was innocent of all mischief. To the disappointment of the gossips, who were tuned to a spicier anticipation, the note was no more than a recipe of the manner that the Countess was used to mix her syllabub, with instruction that it was the “rosemary a little bruised and the limon-peal that did quicken the taste.” Advice, also, followed in the postscript on the making of tea, with counsel that “the boiling water should remain upon it just so long as one might say a miserere.” A mutual innocence being now established, the Lady Digby did by way of apology peck the Countess on the cheek.

Sir Kenelm died in 1665, full of years. In that day his fame rested chiefly on his books in physic and chirurgery. His most enduring work was still to be published–“The Closet Opened.”

It was two years after his death that his son came upon a bundle of his father’s papers that had hitherto been overlooked. I fancy that he went spying in the attic on a rainy day. In the darkest corner, behind the rocking horse–if such devices were known in those distant days–he came upon a trunk of his father’s papers. “Od’s fish,” said Sir Kenelm’s son, “here’s a box of manuscripts. It is like that they pertain to alchemy or chirurgery.” He pulled out a bundle and held it to the light–such light as came through the cobwebs of the ancient windows. “Here be strange matters,” he exclaimed. Then he read aloud: “My Lord of Bristol’s Scotch collops are thus made: Take a leg of fine sweet mutton, that to make it tender, is kept as long as possible may be without stinking. In winter seven or eight days”–“Ho! Ho!” cried Sir Kenelm’s son. “This is not alchemy!” He drew out another parchment and read again: “My Lord of Carlile’s sack posset, how it’s made: Take a pottle of cream and boil in it a little whole cinnamon and three or four flakes of mace. Boil it until it simpreth and bubbleth.”