“You spoke to me for a Cook who had seen the World abroad, and I think the Bearer hereof will suit your Ladyship’s Turn. He can marinate Fish, make Gellies; he is excellent for a piquant Sauce and the Haugot; besides, Madam, he is passing good for an Olla. He will tell your Ladyship that the reverend Matron the _Olla Podrida_ hath Intellectuals and Senses; Mutton, Beef, and Bacon are to her as the Will, Understanding, and Memory are to the Soul; Cabbage, Turneps, Artichokes, Potatoes and Dates are her five senses, and Pepper the Common-sense; she must have Marrow to keep Life in her, and some Birds to make her light; by all means she must go adorned with Chains of Sausages. He is also good at larding Meat after the Mode of France.” The reign of the tavern still continued. Most of the citizens frequented the tavern every day. It was complained that the tradesman, who ought to have been in his shop, too often spent his mornings in the tavern, leaving his shop to the care of his ’prentices. There were many men in London who, being visitors, strangers, unmarried, or houseless, habitually took their dinner at the tavern. [Illustration: TAVERN SCENE From a ballad in the Roxburgh Collection.] The ordinary price for dinners at a tavern was a shilling, but one might pay a great deal more; dinners could be ordered for five shillings, or even ten shillings a head. The most fashionable tavern was Locket’s at Charing Cross, where is now Drummond’s Bank. Adam Locket started his tavern in the reign of Charles the Second; he died in 1688, and was succeeded by his son, Edward Locket. It was a very famous tavern. Cunningham quotes a column and a half of contemporary mention of Locket’s house. Here is one from Price and Montague, _The Hind and Panther, Transversed_:— “Come, at a crown a head ourselves we’ll treat, Champagne our liquor and ragouts our meat; Thus hand in hand we’ll go to court, dear cuz, To visit Bishop Martin and King Buz; With evening wheels we’ll drive about the Park, Finish at Locket’s and reel home i’ th’ dark.”