As regards food, the old-time Colleger was disgracefully treated, no breakfast at all being provided for him in College. Dinner in Hall consisted entirely of mutton until about 1840, when Provost Hodgson added roast and boiled beef, each one day in the week. Though the mutton is said to have been of excellent quality, the manner in which it was served made it often impossible for a young boy who had not a robust appetite to get any dinner at all that he could eat. The joints were served in messes, a leg or a shoulder serving for eight boys, a loin or neck for six, the best joints going to the elder boys. They were put upon the table, and the boys carved for themselves. The captain of the joint cut his own portion liberally from the best part, and passed it on to the next in seniority, who slashed away at it after his own taste. A junior fared badly if the joint happened to be a loin or a shoulder and he had not appetite enough for the fat and bones. The knives and forks often ran short, and boys were occasionally obliged to be content with the reversion of such adjuncts. On Sundays plum-pudding of a peculiar construction, by some considered very palatable, made of unchopped suet and unstoned raisins, made its appearance. Indifferent beer was drunk by the Collegers out of painted tin mugs. On Founder’s Day and Election Saturday half a chicken and pressed greens was served to every boy. Beyond this the fare provided, as has been said, consisted entirely and solely of mutton. In connection with this, however, it is but fair to remember that not a few boys objected to the beef which, at a yet earlier period, figured on the College menu. One of these, according to Sir Dudley Carleton, was the “dainty-mouthed” young Phil Lytton, son of Sir Rowland Lytton of Knebworth. Collegers whose purses permitted were allowed to purchase more or less savoury messes from the cook, one of whose most famed dishes was, for some unknown reason, known as “blue-pill.” [SN: COLLEGE SERVANTS] Three of the Lower boys waited upon Sixth Form in Hall, handing them their plates and pouring out their beer, one being specially detailed to hold back the long sleeves of the gown on the Upper boy who carved the joint. This custom of “servitors,” as they were called, perhaps of a too menial kind, was not unwisely abolished some thirty years ago, the staff of College servants having been increased.