It may be noticed that Keats’s own eyes were brown, and not blue, as stated by Mrs. Proctor to Lord Houghton. Mrs. Speed showed me a note to that effect written by Mrs. George Keats on the margin of the page in Lord Houghton’s _Life_ (p. 100, vol. i.), where Mrs. Proctor’s description is given. Cowden Clarke made a similar correction in his _Recollections_, and in some of the later editions of Lord Houghton’s book the word ‘blue’ is struck out. In Severn’s portraits of Keats also the eyes are given as brown. The exquisite sense of colour expressed in the ninth and tenth lines may be paralleled by The Ocean with its vastness, its blue green, of the sonnet to George Keats. DINNERS AND DISHES (_Pall Mall Gazette_, March 7, 1885.) A man can live for three days without bread, but no man can live for one day without poetry, was an aphorism of Baudelaire. You can live without pictures and music but you cannot live without eating, says the author of _Dinners and Dishes_; and this latter view is, no doubt, the more popular. Who, indeed, in these degenerate days would hesitate between an ode and an omelette, a sonnet and a salmis? Yet the position is not entirely Philistine; cookery is an art; are not its principles the subject of South Kensington lectures, and does not the Royal Academy give a banquet once a year? Besides, as the coming democracy will, no doubt, insist on feeding us all on penny dinners, it is well that the laws of cookery should be explained: for were the national meal burned, or badly seasoned, or served up with the wrong sauce a dreadful revolution might follow. Under these circumstances we strongly recommend _Dinners and Dishes_ to every one: it is brief and concise and makes no attempt at eloquence, which is extremely fortunate. For even on ortolans who could endure oratory? It also has the advantage of not being illustrated. The subject of a work of art has, of course, nothing to do with its beauty, but still there is always something depressing about the coloured lithograph of a leg of mutton. As regards the author’s particular views, we entirely agree with him on the important question of macaroni. ‘Never,’ he says, ‘ask me to back a bill for a man who has given me a macaroni pudding.’ Macaroni is essentially a savoury dish and may be served with cheese or tomatoes but never with sugar and milk. There is also a useful description of how to cook risotto—a delightful dish too rarely seen in England; an excellent chapter on the different kinds of salads, which should be carefully studied by those many hostesses whose imaginations never pass beyond lettuce and beetroot; and actually a recipe for making Brussels sprouts eatable. The last is, of course, a masterpiece.