He may, to be sure, need the pottage, but the price is too great.
The cook has sipped so frequently at the pottage, he will not eat of it when at table.
And you regret that the mess of pottage has not been bigger.
Cut it in two,” he answered, “and season our pottage with one-half of it at a time.
We do not think so meanly of our country that we are willing to sell it for ...