Bunsen was also my social sponsor in London, and my first peeps into English society were at the Prussian Legation. He often invited me to his breakfast and dinner parties, and when I saw for the first time the magnificent rooms crowded with ministers, and dukes, and bishops, and with ladies in their grandest dresses, I was as in a dream, and felt as if I had been lifted into another world. Men were pointed out to me such as Sir Robert Peel, the Duke of Wellington, Van der Weyer, the Belgian Minister, Thirlwall, Bishop of St. David’s and author of the _History of Greece_, Archdeacon Hare, Frederick Maurice, and many more whom I did not know then, though I came to know several of them afterwards. Anybody who had anything of his own to produce was welcome in Bunsen’s house, and among the men whom I remember meeting at his breakfast parties, were Rawlinson, Layard, Hodgson, Birch, and many more. Those breakfast parties were then quite a new institution to me, and it is curious how entirely they have gone out of fashion, though Sir Harry Inglis, Member for Oxford, Gladstone, Member for Oxford, Monckton Milnes (afterwards Lord Houghton), kept them up to the last, while in Oxford they survived perhaps longer than anywhere else. They had one great advantage, people came to them quite fresh in the morning; but they broke too much into the day, particularly when, as at Oxford, they ended with beer, champagne, and cigars, as was sometimes the case in undergraduates’ rooms. How I was able to swim in that new stream, I can hardly understand even now. I had been quite unaccustomed to this kind of society, and was ignorant of its simplest rules. Bunsen, however, was never put out by my gaucheries, but gave me friendly hints in feeling my way through what seemed to me a perfect labyrinth. He told me that I had offended people by not returning their calls, or not leaving a card after having dined with them, paying the so-called digestion-visit to them. How should I know? Nobody had ever told me, and I thought it obtrusive to call. Nor did I know that in England to touch fish with a knife, or to help yourself to potatoes with a fork, was as fatal as to drop or put in an _h_. Nor did I ever understand why to cut crisp pastry on your plate with a knife was worse manners than to divide it with a fork, often scattering it over your plate and possibly over the table-cloth. I must confess also that fish-knives always seemed to me more civilized than forks in dividing fish, but fish-knives did not exist when I first came to England. The really interesting side of all this is to watch how customs change—come in and go out—and by what a slow and imperceptible process they are discarded. Let us hope it is by the survival of the fittest. When I first went to Oxford everybody took wine with his neighbours, now it is only at such conservative colleges as my own—All Souls—that the old custom still survives. But