 ... according to the old proverb ; I mean those circumforaneous wits whom every nation calls by the name of that dish of meat which it loves best. In Holland they are termed Pickled Herrings ; in France, Jean Pottages ; in Italy, Maccaronies ; and in...  Hallberger's Illustrated Magazine - Page 6541876Affichage du livre entier - À propos de ce livre
 | 1789 - 508 pages
...by the name of that difh of meat which it loves beft. In Holland they are termed Pickled Herrings -y in France, Jean Pottages ; in Italy, Maccaronies ; and in Great - Britain, Jack Puddings. Thefe merry wags, from whatfoever food they receive their titles, that they may make their audiences... | |
 | 1803 - 434 pages
...by the name of that dish of meat which it loves best. In Holland they are termed Pickled Herrings ;' in France, Jean Pottages ; in Italy, Maccaronies ; and in Great Britain, Jack Puddings. These merry wags, from whatsoever food they receive their titles, that they may make their audiences... | |
 | Spectator The - 1808 - 348 pages
...hy the narae of that dish of meat which it loves hest. In Holland they are termed Pickled Herrings; in France, Jean Pottages; in Italy, Maccaronies; and in Great Britain, Jack Pnddings. These merry wags, from whatsoever food they receive their titles, that they may make their... | |
 | Joseph Addison - 1811 - 508 pages
...by the name of that dish of meat which it loves best. In Holland they are termed Pickled Herrings ; in France, Jean Pottages ; in Italy, Maccaronies ; and in Great Britain, Jack Puddings. These merry wags, from whatsoever food they receive their titles, that they may make their audiences... | |
 | Joseph Addison, Richard Hurd - 1811 - 504 pages
...by the name of that dish of meat which it loves best. In Holland they are termed Pickled Herrings ; in France, Jean Pottages ; in Italy, Maccaronies ; and in Great Britain, Jack Puddings. These merry wags, from whatsoever food they receive their titles, that they may make their audiences... | |
 | Spectator The - 1816 - 348 pages
...by the name of that dish of meat which it loves best: in Holland they are termed Pickled Herrings ; in France, Jean Pottages; in Italy, Maccaronies ; and in Great Britain, Jack Puddings. These merry wags, from whatsoever food they receive their titles, that they may make their audiences... | |
 | Spectator The - 1853 - 596 pages
...by the name of that dish of meat which it loves best. In Holland they are termed Pickled Herrings; in France, Jean Pottages; in Italy, Maccaronies; and in Great Britain, Jack Puddings. These merry wags, from whatsoever food they receive their titles, that they may make their audience... | |
 | 1853 - 524 pages
...by the name of that dish of meat which it loves best: in Holland they are termed Pickled Herrings; in France, Jean Pottages ; in Italy, Maccaronies; and in Great Britain, Jack Puddings. These merry wags, from whatsoever food they receive their titles, that they may make their audiences... | |
 | Joseph Addison - 1854 - 624 pages
...by the name of that dish of meat which it loves best. In Holland they are termed Pickled Herrings ; in France, Jean Pottages ; in Italy, Maccaronies ; and in Great Britain, Jack Puddings. These merry wags, from whatsoever food they receive their titles, that they may make their audiences... | |
 | Joseph Addison - 1854 - 620 pages
...by the name of that dish of meat which it loves best. In Holland they are termed Pickled Herrings ; in France, Jean Pottages ; in Italy, Maccaronies ; and in Great Britain, Jack Puddings. These merry wags, from whatsoever food they receive their titles, that they may make their audiences... | |
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