Note 205-* — BROTHS, GRAVIES, AND SOUPS.

My witty predecessor, Dr. Hunter (see Culina, page 97), says, “If a proper quantity of curry-powder (No. 455) be added to pease soup, a good soup might be made, under the title of curry pease soup. Heliogabalus offered rewards for the discovery of a new dish, and the British Parliament have given notoriety to inventions of much less importance than ‘curry pease soup.’”