The History of Tom Jones, a Foundling | Page 7

to make good men wise, than to make bad men good.
For these purposes I have employed all the wit and humour of which I am master in the following history; wherein I have endeavoured to laugh mankind out of their favourite follies and vices. How far I have succeeded in this good attempt, I shall submit to the candid reader, with only two requests: First, that he will not expect to find perfection in this work; and Secondly, that he will excuse some parts of it, if they fall short of that little merit which I hope may appear in others.
I will detain you, sir, no longer. Indeed I have run into a preface, while I professed to write a dedication. But how can it be otherwise? I dare not praise you; and the only means I know of to avoid it, when you are in my thoughts, are either to be entirely silent, or to turn my thoughts to some other subject.
Pardon, therefore, what I have said in this epistle, not only without your consent, but absolutely against it; and give me at least leave, in this public manner, to declare that I am, with the highest respect and gratitude,--
Sir,
Your most obliged,
Obedient, humble servant,
HENRY FIELDING.

The History of Tom Jones, A FOUNDLING.

BOOK I.
CONTAINING AS MUCH OF THE BIRTH OF THE FOUNDLING AS IS NECESSARY OR PROPER TO ACQUAINT THE READER WITH IN THE BEGINNING OF THIS HISTORY.

Chapter i.
The introduction to the work, or bill of fare to the feast.
An author ought to consider himself, not as a gentleman who gives a private or eleemosynary treat, but rather as one who keeps a public ordinary, at which all persons are welcome for their money. In the former case, it is well known that the entertainer provides what fare he pleases; and though this should be very indifferent, and utterly disagreeable to the taste of his company, they must not find any fault; nay, on the contrary, good breeding forces them outwardly to approve and to commend whatever is set before them. Now the contrary of this happens to the master of an ordinary. Men who pay for what they eat will insist on gratifying their palates, however nice and whimsical these may prove; and if everything is not agreeable to their taste, will challenge a right to censure, to abuse, and to d--n their dinner without controul.
To prevent, therefore, giving offence to their customers by any such disappointment, it hath been usual with the honest and well-meaning host to provide a bill of fare which all persons may peruse at their first entrance into the house; and having thence acquainted themselves with the entertainment which they may expect, may either stay and regale with what is provided for them, or may depart to some other ordinary better accommodated to their taste.
As we do not disdain to borrow wit or wisdom from any man who is capable of lending us either, we have condescended to take a hint from these honest victuallers, and shall prefix not only a general bill of fare to our whole entertainment, but shall likewise give the reader particular bills to every course which is to be served up in this and the ensuing volumes.
The provision, then, which we have here made is no other than Human Nature. Nor do I fear that my sensible reader, though most luxurious in his taste, will start, cavil, or be offended, because I have named but one article. The tortoise--as the alderman of Bristol, well learned in eating, knows by much experience--besides the delicious calipash and calipee, contains many different kinds of food; nor can the learned reader be ignorant, that in human nature, though here collected under one general name, is such prodigious variety, that a cook will have sooner gone through all the several species of animal and vegetable food in the world, than an author will be able to exhaust so extensive a subject.
An objection may perhaps be apprehended from the more delicate, that this dish is too common and vulgar; for what else is the subject of all the romances, novels, plays, and poems, with which the stalls abound? Many exquisite viands might be rejected by the epicure, if it was a sufficient cause for his contemning of them as common and vulgar, that something was to be found in the most paltry alleys under the same name. In reality, true nature is as difficult to be met with in authors, as the Bayonne ham, or Bologna sausage, is to be found in the shops.
But the whole, to continue the same metaphor, consists in the cookery of the author; for, as Mr Pope tells us--
"True wit is nature to advantage drest; What oft was thought, but ne'er so well exprest."
The same animal which hath the honour to