He gives rather a quaint, but unquestionably true, reason for the alleged falling-off in the cookery of French--of course he means Parisian--restaurants. It is, he says, that modern patrons will no longer pay the prices, or, rather, will not spend the money that they once did. In the first half of the last century--the time of Dumas' activities and achievements--he tells us that many Parisian lovers of good fare were accustomed to "eat a napoleon" daily for their dinner. Nowadays, the same persons dine sufficiently at their club for eight and a half francs. Perhaps the abatement of modern appetites has something to say to this, as many folk seldom take more than thirty-five or forty minutes over their evening meal. How would this compare with the Gargantuan feasts described by Brillat-Savarin and others, or the gastronomic exploits of those who ate two turkeys at a sitting? Clearly, for comfort, and perhaps luxury, the Parisian hotels and restaurants of a former day compare agreeably with those of our own time; not so much, perhaps, with regard to time and labour-saving machinery, which is the equipment of the modern _batterie de cuisine_, but with the results achieved by more simple, if more laborious, means, and the appointments and surroundings amid which they were put upon the board. "The proof of the pudding is in the eating" is still applicable, whether its components be beaten or kneaded by clockwork or the cook's boy. With the hotels himself, Avenel is less concerned, though he reminds us again that Madame de Sevigné had often to lie upon straw in the inns she met with in travelling, and looked upon a bed in a hotel, which would allow one to undress, as a luxury. We also learn that the travellers of those days had to carry their own knives, the innkeeper thinking that he did enough in providing spoons and forks. Nor were hotels particularly cheap, a small suite of rooms in a hotel of the Rue Richelieu costing 480 francs a week. It was Napoleon III. who, by his creation of the Hôtel de Louvre,--not the present establishment of the same name, but a much larger structure,--first set the fashion of monster hostelries. But what was this compared with the Elysées Palace, which M. d'Avenel chooses as his type of modern luxury, with its forty-three cooks, divided into seven brigades, each commanded by an officer drawing 3,750 francs a year, and its thirty-five hundred pairs of sheets and fifty thousand towels, valued together at little short of 250,000 francs? Yet, as we well know, even these totals pale before some of the hotels of America, in which M. d'Avenel sees the _ne plus ultra_ of organization and saving of labour by the ingenious use of machinery, and incidentally a great deal of the sentiment of good cheer, which was as much an ingredient of former hospitality as was the salt and pepper of a repast.