Unlike the Temple of Janus, which was never shut in time of war, the Maison Dorée could only keep its doors open in time of peace. Such war, at all events, as the Prussians brought to the gates of Paris and to Paris itself in 1870 and 1871 was fatal to its existence. Since those terrible years Paris has lost something of its gaiety and frivolity. The Café Anglais still exists; but even at this celebrated supping-place of former years supper is now an unknown meal. Nothing is served in the Café Anglais after nine o'clock. This café, oddly enough, seems to have been named after a nation which in the year 1815 can scarcely have been popular among the French. Its origin, or at least its name, dates from the year of the Waterloo campaign, and, strangely enough, it is the only great restaurant of that period which to this day survives. Possibly the establishment was not called Café Anglais merely by way of invitation to the English portion of the occupying forces. The title may have been meant to indicate that the service of the table was conducted after the English rather than the French fashion. The French, it must be admitted, preceded us in the matter of napkins, and also, if their boast on the subject can be admitted, in the earlier use of four-pronged forks, made by preference of silver. But in the year 1815 the French knew nothing of salt-spoons; and though plates were changed frequently enough, the same knife and fork served throughout the various courses, the diner cleaning on a piece of bread a knife which did duty for every dish which came on the table. It replaced the salt-spoon, and was frequently used for conveying food to the mouth. Not only English dining-places, but English hotels were highly esteemed in 1815; and Dr. Véron, in his "Mémoires d'un Bourgeois de Paris," speaks of cleanliness as an English invention unknown to the French until the peace which followed the Napoleonic wars. In the art of living the French have generally been considered by the rest of Europe to have reached the greatest proficiency; and their methods and customs have accordingly been more imitated than those of any other nation. Of their cookery there is but one opinion; for every man in Europe who can afford a great table keeps either a French cook or a cook educated in the French school. The variety given by French cooks to the very simplest dish is too well known to require emphasis; and even Macaulay quotes the story of that Parisian chef who could make twelve different dishes out of a poppy-head. In the matter of table as of drawing-room etiquette the French in Arthur Young's time seem to have been both superior and inferior to the English. It is true that the French artisan would not dine without a clean napkin on his knee; but it is equally true that the French aristocrat would sometimes spit about the floor in presence of a duchess with a freedom which would be resented in any English tap-room.