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NOBLER THAN REVENGE.

ALGERIA OF TO-DAY.

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DHULEEP SINGH.

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WHY MARK TWAIN LEFT THE I…

HISTORIC BONES.

DINING ON SNAILS.

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DINING ON SNAILS. Jay Gould has set New Yorkers to eating snails. Nearly every afternoon since his return from his Far Western trip the great financier has stopped at the office of a transatlantic steamer company, stayed a few seconds in the agent's sanctum, and emerged with a brown paper parcel, which he carried home with the air of possessing something very precious. These packages contained each about a quart of snails, of the species eaten in some parts of France, and specially imported by some of the steamship men as a favour to friends. Mr. Gould got his appetite for snails in New Mexico, however, and got it bad," as one close observer declares. He has the things cooked under stringent order3 to boil them first in their shells, then submerge them in a highly- flavoured sauce, and finally roast them. They are served in the shells, which by this time are thoroughly browned. When eaten they are piled hot on a plate, after the manner of roasted clams, and the eater extracts them by holding a shell in his left hand, while with a fork in his right he gets the curious morsel out. The taste is pleasant, if one isn't squeamish, and a liking is easily acquired for the escargots," as they are called in the restaurants, where they have been this week suddenly introduced. Some are brought from France, but the bulk are gathered by boys in the outlying districts. Mr. Gould has hitherto been famous for a plain diet, and so his mania for snails is all the more a Wall-street wonder.

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