Here follows a formal account of the dinner, but we must economise our space. The first course consisted of young pigs, gilded, with flames issuing from their mouths; the second, of hares and pike, likewise gilded; the third, of gilded veal and trout; the fourth, of partridges, quails, and fish, all gilded; the fifth, of ducks, small birds, and fish, all gilded; the sixth, of beef, capons with garlic-sauce, and sturgeon; the seventh, of veal and capons with lemon-sauce; the eighth, of beef-pies, with cheese and sugar, and eel-pies with sugar and spices; the ninth, of meats, fowl and fish in jelly (potted, we presume); the tenth, of gilded meats and lamprey; the eleventh, of roast kid, birds, and fish; the twelfth, of hares and venison, and fish with vinegar and sugar; the thirteenth, of beef and deer, with lemon and sugar; the fourteenth, of fowls, capons, and tench, covered with red and green foil; the fifteenth, of pigeons, small birds, beans, salt tongues, and carp; the sixteenth, of rabbits, peacocks, and eels roasted with lemon; the seventeenth, of sour milk and cheese; and the eighteenth, of fruits of the rarest and most expensive kinds. At each of these courses the duke received a separate gift--beginning with a pair of _leopards_, with velvet collars and gilded buckles. Then followed numberless braces of pointers, greyhounds, setters, and falcons, all with trappings and ornaments of silk, gold, and pearls; dozens of breastplates, helmets, lances, shields, saddles, and complete suits of armour, enriched with silver, gold, and velvet; numerous pieces of cloth of gold and satin; horses by half-dozens, with saddles and trappings highly ornamented; twelve beautiful milk-white oxen; 'a vest and cowl embroidered with pearls, representing various flowers; a baronial mantle and cowl lined with ermine, and richly embroidered with pearls; a large ewer of massive silver, four waistbands of wrought silver (now called filigrane); a clump of diamonds and rubies, with a pearl of immense value in the centre; and a variety of specimens of the choicest wines and most elegant confectionary.'