to cause the lid to fit so tightly that all the steam was effectually retained. For the time being, in short, the pot by this ready expedient may be said to have been hermetically sealed. During a quarter of an hour, perhaps, and while the gentleman and ourselves carried on a lively conversation, the wife kept an attentive eye on the pot, never once lifting the lid, however, but from time to time raising or lowering a link of the chain as in her judgment was necessary. All being ready at last, she took the pot off the fire, and set it on a low stool in the middle of the floor. She then lifted the lid and the cloth, and the room was instantly filled with a savoury steam that made one's mouth water merely to inhale it. Occupying each a low chair, we were invited to fall to, to eat without knife, or fork, or trencher, just with our fingers out of the pot as it stood. It was a little startling, but only for a moment. After a word of grace we dipped our hand into the pot, and took out a potato hot and mealy, and with the other we took a nip out of the silvery flank of the herring nearest us. It was a mouthful for a king, sir! We have in our day a thousand times dined well and heartily both at home and abroad, but we greatly question if we ever enjoyed a dinner half so much as that. The savouriness of that potato and herring feast will haunt us till our dying day. What struck us was simply this: A new potato and fresh herring as usually served is something terribly insipid; as we got it that day it was a meal for an emperor. We actually felt inclined to lick our fingers after every mouthful, than which surely there could be no higher praise of any food whatever. Let such of our readers as have the opportunity just try a potato and herring cooked in the manner stated, eating it digitally, with their own proper fingers, and they will thank us, if they are honest, for bringing so savoury and delicious a dish to their knowledge.