Period And Now, for Something Completely Different ... A Chinese Dinner

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John Hartwell

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[The Age (Philadelphia), 20 January 1865]​
Sounds yummy, do'nt it? I'd really like to try (a small taste of) each of those dishes.

I must say I'm finding it hard to picture "a large dish of hashed tripe and hard eggs of a dark color preserved in lime."
 
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