Note 5 — Chapter VI

Of this delectable composition, one of those blessings which, like the phonograph and the sky-scraper, the world owes to America, the variety now most in vogue is called, for some mysterious reason known to its maker “chiclets.” A waiter at the Halifax Hotel informed me that an English lady had ordered a pair of “chiclets”—broiled—for luncheon, under the impression that it was the poultry par excellence of the country, like Maryland squab or reed birds.