was struck with the solemn justice of one youth, who, dispensing his favour with an equal hand, engaged the three at the same time, one for a quadrille, one for a gallopade, and one for a waltz. We had no acquaintance in the room, no onerous dignity to maintain; the girls had respectful partners, plenty of dancing, and no fagging, as we were at home and in bed by eleven.
It seems to me that Sir F. Head, in his humorous account of the German dinner, has done some injustice to the German cuisine. After you have learned to thread its mazes to the last act of its intricate plot, you may, passing by its various greasy messes, find the substantial solace of roast fowls, hare, and delicious venison, that have been pushed back in the course of precedence by the puddings and sweet sauces. These puddings and sauces are lighter and more wholesome than I have seen elsewhere. Indeed, the drama, after the prologue of the soup, opens with a tempting boiled beef, at which I am sure a "Grosvenor-street cat," if not as pampered as my lord's butler, would not, in spite of Sir Francis' assertion, turn up his whisker.
We dine at the Quatre Saisons, the hotel nearest to us, and as we are told, the best table d'hôte in the place. There is a one o'clock, and in deference to the English, a five o'clock dinner. The universal German dinner-hour is one. The price at one is a florin—about forty-two cents; at five, a Prussian
