George Augustus Henry Sala

George Augustus Henry Sala

George Augustus Henry Sala (24 November 1828 – 8 December 1895) was an English journalist.

Sourced

• I wish that, in this age so enamoured of statistical information, when we must needs know how many loads of manure go to every acre of turnip-field, and how many jail-birds are thrust into the black hole per mensem for fracturing their pannikins, or tearing their convict jacket, that some M'Culloch or Caird would tabulate for me the amount of provisions, solid and liquid, consumed at the breakfasts of London every morning. I want to know how many thousand eggs are daily chipped, how many of those embryo chickens are poached, and how many fried; how many tons of quartern loaves are cut up to make bread-and-butter, thick and thin; how many porkers have been sacrificed to provide the bacon rashers, fat and streaky; what rivers have been drained, what fuel consumed, what mounds of salt employed, what volumes of smoke emitted, to catch and cure the finny haddocks and the Yarmouth bloaters, that grace our morning repast.
  • "Nine o'clock A.M.—the clerks at the bank, and the boats on the river". Twice Round the Clock; Or, The Hours of the Day and Night in London. London: Houlston and Wright. 1859. pp. 78–88.  (quote from p. 78; illustrated by William McConnell)
• England is surrounded by enemies—by real enemies who hate her. Why? Because she tries to be honest; and she tries to be free.
  • At Lotos Club, January 10, 1885, quoted in Free eBook of Modern Eloquence: Vol III, After-Dinner Speeches P-Z at Project Gutenberg

• The staples, indeed, of the diet of the common people in Greece comprise bread, somewhat coarse in texture and dark in color, grapes, and black olives. They will also eat as much of a milky kind of cheese (turi) as they can get; and they are greatly addicted to sousing nearly all their dishes with olive oil. A common repast for a Greek peasant is a hunch of bread, scored backwards and forwards in parallel lines with a knife to a criss-cross pattern; this is seasoned with pepper and salt, and drenched with oil; and is then heartily partaken of, not only by the agricultural classes, but by monks, sailors, and artisans.
  • "The Greek Cuisine". The Thorough Good Cook: A Series of Chats on the Culinary Art, and Nine Hundred Recipes. New York: Brentano's. 1896. pp. 1–2.