Frederick Arthur Neale

Biographical details

Frederick Arthur Neale,  Once a Week (1859)

“ It is here where his genius and skill are put to the utmost stretch, the culinary means at his command being limited to salt beef to-day, salt pork to-morrow; pease-pudding, pea-soup, lobscouse, and, at dreary intervals, a sea pie. Now and then a hapless shark or a shoal of bonnettas afford him an opportunity of rivalling a Soyer in his dishes, and the liver of a porpoise causes him to be elevated as high as the “sweet little cherub that sits up aloft” in the estimation of captain, mates, and crew—so dainty and savoury to the poor hungry sailors is the mess he produces. ”
Source: Wikisource

Frederick Arthur Neale,  Once a Week (1862)

“ Whether burnt in the silver-gilt lamp of the lord of the manor, swinging from the roof of his loftier halls, or consumed in the baked clay lamp of the peasant, or shoved into a niche in his miserable hut, the stench and smoke emitted are abominable.
When the oil has been all extracted, and the olives pickled or preserved, then the peasant pays one final visit to the olive grove, hacking down such trees as are too old to yield any more crops. By the side of these he has long before planted shoots, which are now growing up into young trees, and may yield their first crop next year.
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Source: Wikisource

Frederick Arthur Neale,  Once a Week (1862)

“ When the youngsters have exerted all their strength, they come down, and the father climbs up, and getting a firm footing where the tree commences to branch out, seizes upon two of the stoutest branches, and bringing all his might to bear upon the effort, shakes them just as one sometimes sees a large and furious monkey in a cage seize upon the bars and shake them with unrelenting vengeance. ”
Source: Wikisource

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