In this article we have also a complete account given of the lives and viands of the French masters of cookery, and minute directions given respecting the character of the chief Parisian cafés. It must be confessed that the celebrities of gastronomy have felt the dignity of their art full as much as the sculptors and poets. George the Fourth, by persevering diplomacy, and the offer of a salary of £1000, induced Caréme to come to Carlton House as his _chef_; but the artist, indignant at the lack of refined taste at the monarch’s table, left him at the end of a few months in disgust. Russia and Austria then attempted to bribe him to their kitchens; but, turning a deaf ear to imperial solicitations, and determined never again to leave France, he accepted as engagement with Baron Rothschild. Another of these dignitaries refused to accompany the Duke of Richmond to Ireland, though offered a liberal salary, because he understood that there was no Italian opera in Dublin. The great book on the palate is M. Brillat-Savarin’s “_Physiologie du Goût_.” Among other important facts established in this world-renowned treatise, there is one of great importance to ladies. “The penchant,” says this profound writer, “of the fair sex for gourmandise has in it something of the nature of instinct, for gourmandise is favorable to beauty. A train of exact and rigid observations have demonstrated that a succulent, delicate and careful regimen repels to a distance, and for a length of time, the external appearances of old age. It gives more brilliancy to the eyes, more freshness to the skin, more support to the muscles; and as it is certain in physiology, that it is the depression of the muscles which causes wrinkles, those formidable enemies of beauty, it is equally true to say that, _cateris paribus_, those who understand eating are comparatively ten years younger than those who are strangers to this science.”