This Tavern, in Duke's Court, was once kept by a facetious person, named Jupp, and is associated with a piece of humour, which may either be matter of fact, or interpreted as a pleasant satire upon etymological fancies. One evening, two well-known characters, Annesley Shay and Bob Todrington (the latter caricatured by Old Dighton), met at the Queen's Head, and at the bar asked for "half a quartern" each, with a little cold water. They continued to drink until they had swallowed four-and-twenty half-quarterns in water, when Shay said to the other, "Now, we'll go." "Oh, no," replied he, "we'll have another, and then go." This did not satisfy the Hibernians, and they continued drinking on till three in the morning, when they both agreed to go; so that under the idea of going they made a long stay, and this was the origin of drinking, or calling for, goes of liquor; but another, determined to eke out the measure his own way, used to call for a quartern at a time, and these, in the exercise of his humour, he called _stays_. We find the above in the very pleasant _Etymological Compendium_, third edition, revised and improved by Merton A. Thoms, 1853. THE SHAKSPEARE TAVERN. Of this noted theatrical tavern, in the Piazza, Covent Garden, several details were received by Mr. John Green, in 1815, from Twigg, who was apprentice at the Shakspeare. They had generally fifty turtles at a time; and upon an average from ten to fifteen were dressed every week; and it was not unusual to send forty quarts of turtle soup a-week into the country, as far as Yorkshire. The sign of Shakspeare, painted by Wale, cost nearly 200_l._: it projected at the corner, over the street, with very rich iron-work. Dick Milton was once landlord; he was a great gamester, and once won 40,000_l._ He would frequently start with his coach-and-six, which he would keep about six months, and then sell it. He was so much reduced, and his credit so bad, at times, as to send out for a dozen of wine for his customers; it was sold at 16s. a bottle. This is chronicled as the first tavern in London that had rooms; and from this house the other taverns were supplied with waiters. Here were held three clubs--the Madras, Bengal, and Bombay. Twigg was cook at the Shakspeare. The largest dinner ever dressed here consisted of 108 made-dishes, besides hams, etc., and vegetables; this was the dinner to Admiral Keppel, when he was made First Lord of the Admiralty. Twigg told of another dinner to Sir Richard Simmons, of Earl's Court, Mr. Small, and three other gentlemen; it consisted of the following dishes:--A turbot, of 40lb., a Thames salmon, a haunch of venison, French beans and cucumbers, a green goose, an apricot tart, and green peas. The dinner was dressed by Twigg, and it came to about seven guineas a head.