FORKS.

[From a Correspondent.]

The interesting extract in your Magazine of the 26th May, on forks, induces me to send you a few scraps on the history of forks.

The word fork occurs only once or twice in the Bible; once in the Pentateuch, where mention is made of “flesh forks,” evidently invented to take the meat out of the pot; the other instance is in an account of the riches of Solomon’s temple, where, singularly enough, the Vulgate has the word furca, which the English translation renders by spoon. Athenæus mentions also the word fork; but it does not appear whether it was a bident (with two prongs), or a trident (with three prongs), and it is quite certain that the Greeks were ignorant of the use of forks in eating. At that time even Lucullus was not acquainted with that luxury; a two-branched instrument or two were found at Herculaneum, but it seems clear that they were not used at table in any period of the Roman history. The first instance that history records of the use of forks was at the table of John the good Duke of Burgundy, and he had only two.

At that period the loaves were made round; they were cut in slices which were piled by the side of the carver, or Ecuyer Tranchant (Cutting Squire). He had a pointed carving-knife, and a skewer of drawn silver or gold, which he stuck into the joint; having cut off a slice, he took it on the point of the knife, and placed it on a slice of bread, which was served to the guest. This ancient custom of serving the meat on the point of the carver is still general throughout the continent of Europe. A leg or a haunch of mutton had always a piece of paper wrapped round the shank, which the carver took hold of with the left hand when he carved the joint, and such is still the custom in Lower Germany and Italy. We, who always imitate, and often without knowing why, have imported the custom of ornamenting the shank, but the penetration of the fork is a decided improvement. Pointed knives are still general on the Continent, it being so difficult to leave off old customs, even after the occasion that gave them birth has ceased. It is only since the peace, when every thing English became fashionable, that round-topped knives have been adopted at Paris.

Before the revolution in France it was customary, when a gentleman was invited to dinner, for him to send his servant with his knife, fork, and spoon; or if he had no servant, he carried them with him in his breeches-pocket, as a carpenter carries his rule. A few of the ancient regime still follow the good old custom, because it is old. The peasantry of the Tyrol, and of parts of Germany and Switzerland, generally carry a case in their pockets, containing a knife and fork, and a spoon.

Few use a fork so gracefully as an English lady. The Germans grasp it with a clenched fist.