saying, five or six red and bony hands tendered him glasses of whiskey all at once. All this time the Sybil sat silent in the ample chimney-corner, sending redoubled whiffs out of her pipe. John gently declined the offer of spirits, received the attentions of the old housekeeper cordially, looked askance at the withered crone who occupied the chimney corner, and then glanced at the table, which displayed other cheer than he had been accustomed to see in his “honor’s time.” There was a wooden dish of potatoes, which old Melmoth would have considered enough for a week’s subsistence. There was the salted salmon, (a luxury unknown even in London. _Vide_ Miss Edgeworth’s Tales, “The Absentee”). There was the _slink-veal_, flanked with tripe; and, finally, there were lobsters and _fried_ turbot enough to justify what the author of the tale asserts, “suo periculo,” that when his great grandfather, the Dean of Killala, hired servants at the deanery, they stipulated that they should not be required to eat turbot or lobster more than twice a-week. There were also bottles of Wicklow ale, long and surreptitiously borrowed from his “honor’s” cellar, and which now made their first appearance on the kitchen hearth, and manifested their impatience of further constraint, by hissing, spitting, and bouncing in the face of the fire that provoked its animosity. But the whiskey (genuine illegitimate potsheen, smelling strongly of weed and smoke, and breathing defiance to excisemen) appeared, the “veritable Amphitryon” of the feast; every one praised, and drank as deeply as he praised.