The gift of good old English roast-beef also occurs among the presents, as in the subjoined minute, under the date of June 27, 1751, when Martin Folkes presided: "William Hanbury, Esq., having this day entertained the company with a chine of Beef which was 34 inches in length, and weighed upwards of 140 pounds, it was agreed, _nem. con._, that two such chines were equal to half a Bucke or a Turtle, and entitled the Donor to be an Honorary Member of this Society." Then we have another record of Mr. Hanbury's munificence, as well his conscientious regard for minuteness in these matters, as in this entry: "Mr. Hanbury sent this day another mighty chine of beef, and, having been a little deficient with regard to annual payments of chines of beef, added three brace of very large carp by way of interest." Shortly after, we find Lord Morton contributing "two pigs of the China breed." In addition to the venison, game, and other viands, there was no end of presents of fruits for dessert. In 1752, Mr. Cole (the landlord) presented the company with a ripe water-melon from Malaga. In 1753, there is an entry showing that some _tusks_, a rare and savoury fish, were sent by the Earl of Morton; and Egyptian Cos-lettuces were supplied by Philip Miller, who, in his Gardener's Dictionary, describes this as the best and most valuable lettuce known; next he presented "four Cantaloupe melons, equal--if not superior--in flavour to pine-apples." In July, 1763, it is chronicled that Lord Morton sent two pine-apples, cherries of two sorts, melons, gooseberries of two sorts, apricots, and currants of two sorts. However, this practice of making presents got to be unpopular with the Fellows at large, who conceived it to be undignified to receive such gifts; and, in 1779, it was "resolved that no person in future be admitted into the Club in consequence of any present he shall make to it." This singular custom had been in force for thirty years. The latest _formal_ thanks for "a very fine haunch of venison" were voted to Lord Darnley on the 17th of June, 1824. The Club Minutes show the progressive rise in the charges for dinner. From 1743 to 1756 the cost was 1_s._ 6_d._ a head. In the latter year it was resolved to give 3_s._ per head for dinner and wine, the commons for absentees to remain at 1_s._ 6_d._, as before. In 1775, the price was increased to 4_s._ a head, including wine, and 2_d._ to the waiter; in 1801, to 5_s._ a head, exclusive of wine, the increased duties upon which made it necessary for the members to contribute an annual sum for the expense of wine, over and above the charge of the tavern bills.