appears that Gorton, a layman, who had a penchant for theological disputation, made himself obnoxious to the Plymouth Puritans in the early colonial time, and they banished him in 1637. He went to Newport and expressed his opinions too freely, and was banished thence in 1641. Wandering to Providence, he was driven from there to Cranston, nearby, the next year, and again expelled from Cranston a few months later, and he finally settled at Shawomet. But they still pursued him, and in 1643 a detachment of troops came from Boston and took him and ten others back as prisoners, and they were tried and sentenced as "damnable heretics" to banishment from America. Gorton sought Warwick's protection, and the Earl sent him back to Shawomet, where he lived undisturbed, but, after changing its name, spent the rest of his life in publishing pamphlets attacking Massachusetts and Rhode Island, among them being the "Antidote Against Pharisaic Teachers" and "Simplicitie's Defence against Seven-Headed Policy." The next thing of note occurring in Warwick was the disfranchisement, in 1652, of the clerk of the unfortunate town on seven charges: first, calling the officers of the town rogues and thieves; second, calling all the town rogues and thieves; third, threatening to kill all the mares in town, etc. In 1676 the Indians attacked and burnt it, and since, it has had little history. General Greene was a native of Warwick, born in 1742. In sailing up Narragansett Bay, one is struck with the universality of the prolific crop of these waters,--the clam. Many of the inhabitants seem to spend much of their time gathering them; men and boys in boats are dredging all the coves and shallows for the clams, seizing enormous numbers by the skillful use of their handy double rakes. These people are proud of their home institution, the Rhode Island "clam-bake," which is a main-stay of all the shore resorts, and is considered a connecting link, binding them to the Narragansetts, who originated it. To properly conduct the "clam-bake" a wood fire is built in the open air, upon a layer of large stones, and when these are sufficiently heated, the embers and ashes are swept off, the hot stones covered with sea-weed, and clams in the shells, with other delicacies, put upon it, being enveloped by masses of sea-weed and sail-cloths to keep in the steam. The clams are thus baked by the heated stones, and steamed and seasoned by the moisture from the salt sea-weed. The coverings are then removed, the clams opened, and the feasting begins. With appetite whetted by the delicious breezes coming over the bright waters of the bay, the meal is relished beyond description. There are millions of clams thus consumed, but their growth is enormous, and the supply seems perennial. The chief of these places is Rocky Point, a forest-covered promontory, the favorite resort of the population of the Rhode Island capital, where the "clam-bakes" have acquired great fame. ROGER WILLIAMS.