If the flavour of the anchovy be disagreeable, let the patient try the following toast, which is similar to that used with wildfowl: Melt a pat of butter over hot water, stir in a dessert-spoonful of Worcester sauce, the same quantity of orange juice, a pinch of cayenne, and about half a wine-glassful of old port. Soak the toast in this mixture. The virtues of old port as a restorative cannot be too widely known. _St. Mark's Pick-me-up._ The following recipe was given to the writer by a member of an old Venetian family. Ten drops of Angostura in a liqueur-glass, filled up with orange bitters. One wine-glassful of old brandy, one ditto cold water, one liqueur-glassful of curaçoa, and the juice of half a lemon. Mix well together. I have not yet tried this, which reads rather acid. For an _Overtrained_ athlete, who may not take kindly to his rations, there is no better cure than the lean of an underdone chop (_not blue_ inside) hot from the fire, on a hot plate, with a glass of port poured over. A _Hot-pickle Sandwich_ should be made of two thin slices of crisp toast (no butter) with chopped West Indian pickles in between. And for a _Devilled Biscuit_ select the plain cheese biscuit, heat in the oven, and then spread over it a paste composed of finely-pounded lobster worked up with butter, made mustard, ground ginger, cayenne, salt, chili vinegar, and (if liked) a little curry powder. Reheat the biscuit for a minute or two, and then deal with it. Both the last-named restoratives will be found valuable (?) liver tonics; and to save future worry the patient had better calculate, at the same time, the amount of Estate Duty which will have to be paid out of his personalty, and secure a nice dry corner, out of the draught, for his place of sepulture. A _Working-Man's Livener_, (and by "working-man" the gentleman whose work consists principally in debating in taverns is intended) is usually a hair of the dog that bit him over-night; and in some instances where doubt may exist as to the particular "tufter" of the pack which found the working-man out, the livener will be a miscellaneous one. For solid food, this brand of labourer will usually select an uncooked red-herring, which he will divide into swallow-portions with his clasp-knife, after borrowing the pepper-castor from the tavern counter. And as new rum mixed with four-penny ale occasionally enters into the over-night's programme of the horny-handed one, he is frequently very thirsty indeed before the hour of noon.