cucumbers, and pickled salmon, and roast-beef of old England, and oyster patties, and venison pasties, and all sorts of pastries, and jellies, and custards, and ice: to say nothing of piles of peaches, and nectarines, and grapes, and melons, and pines. Everything had been remembered—even the salt, and the knives and forks, which are usually forgotten at alfresco entertainments. All this was very cheering, and suggestive of enjoyment and creature comforts. Wines and humbler liquids stood around; and, for the especial delectation of the ladies, a goodly supply of champagne lay cooling itself in some ice-pails, under the tilt of the cart that had brought it. This cart-tilt, draped over with loose sacking, formed a very good imitation of a gipsy tent, that did not in the least detract from the rusticity of the scene, more especially as close behind it was burning a gipsy fire, surmounted by a triple gibbet, on which hung a kettle, melodious even then, and singing through its swan-like neck an intimation of its readiness to aid, at a moment's notice, in the manufacture of whisky-toddy.
The dinner was a very merry affair. The gentlemen vied with the servants in attending to the wants of the ladies, and were assiduous in the duties of cutting and carving; while the sharp popping of the champagne, and the heavier artillery of the pale ale and porter bottles, made a pleasant fusillade. Little Mr. Bouncer was especially deserving of notice. He sat with his legs in the shape of the letter V inverted, his legs being forced to retain their position from the fact of three dishes of various dimensions being arranged between them in a diminuendo passage. These three dishes he vigorously attacked, not only on his
