[…] but, as I seated myself at table, I thought how my friends in Scotland would stare to see stewed monkey, roasted mermaid, and a pepper-pot of macaws, set down on table for their repast. But my plan always has been when in Rome to do as Rome does; and we found our food both delicate and cooked in such a manner, with every savoury spice, that it would have tickled the palate of the most fastidious gastronome.