Station Life in New Zealand | Page 5

are obliged to splash without regard to the muddy consequences; and even when they are dry, they entail sudden and prodigious jolts. There are plenty of Hansoms and all sorts of other conveyances, but I gave F--- no peace until he took me for a drive in a vehicle which was quite new to me--a sort of light car with a canopy and curtains, holding four, two on each seat, _dos-a-dos_, and called a "jingle,"--of American parentage, I fancy. One drive in this carriage was quite enough, however, and I contented myself with Hansoms afterwards; but walking is really more enjoyable than anything else, after having been so long cooped up on board ship.
We admired the fine statue, at the top of Collins Street, to the memory of the two most famous of Australian explorers, Burke and Wills, and made many visits to the Museum, and the glorious Free Library; we also went all over the Houses of Legislature--very new and grand. But you must not despise me if I confess to having enjoyed the shops exceedingly: it was so unlike a jeweller's shop in England to see on the counter gold in its raw state, in nuggets and dust and flakes; in this stage of its existence it certainly deserves its name of "filthy lucre," for it is often only half washed. There were quantities of emus' eggs in the silversmiths' shops, mounted in every conceivable way as cups and vases, and even as work-boxes: some designs consisted of three or five eggs grouped together as a centre-piece. I cannot honestly say I admired any of them; they were generally too elaborate, comprising often a native (spear in hand), a kangaroo, palms, ferns, cockatoos, and sometimes an emu or two in addition, as a pedestal--all this in frosted silver or gold. I was given a pair of these eggs before leaving England: they were mounted in London as little flower-vases in a setting consisting only of a few bulrushes and leaves, yet far better than any of these florid designs; but he emu-eggs are very popular in Sydney or Melbourne, and I am told sell rapidly to people going home, who take them as a memento of their Australian life, and probably think that the greater the number of reminiscences suggested by the ornament the more satisfactory it is as a purchase.
I must finish my letter by a description of a dinner-party which about a dozen of our fellow-passengers joined with us in giving our dear old captain before we all separated. Whilst we were on board, it very often happened that the food was not very choice or good: at all events we used sometimes to grumble at it, and we generally wound up our lamentations by agreeing that when we reached Melbourne we would have a good dinner together. Looking back on it, I must say I think we were all rather greedy, but we tried to give a better colouring to our gourmandism by inviting the captain, who was universally popular, and by making it as elegant and pretty a repast as possible. Three or four of the gentlemen formed themselves into a committee, and they must really have worked very hard; at all events they collected everything rare and strange in the way of fish, flesh, and fowl peculiar to Australia, the arrangement of the table was charming, and the delicacies were all cooked and served to perfection. The ladies' tastes were considered in the profusion of flowers, and we each found an exquisite bouquet by our plate. I cannot possibly give you a minute account of the whole menu; in fact, as it is, I feel rather like Froissart, who, after chronicling a long list of sumptuous dishes, is not ashamed to confess, "Of all which good things I, the chronicler of this narration, did partake!" The soups comprised kangaroo-tail--a clear soup not unlike ox-tail, but with a flavour of game. I wish I could recollect the names of the fish: the fresh-water ones came a long distance by rail from the river Murray, but were excellent nevertheless. The last thing which I can remember tasting (for one really could do little else) was a most exquisite morsel of pigeon--more like a quail than anything else in flavour. I am not a judge of wine, as you may imagine, therefore it is no unkindness to the owners of the beautiful vineyards which we saw the other day, to say that I do not like the Australian wines. Some of the gentlemen pronounced them to be excellent, especially the equivalent to Sauterne, which has a wonderful native name impossible to write down; but, as I said before, I do not like the rather rough flavour. We had not a great variety of fruit at dessert: