Braithwaite dedicates a section to each officer; but I have only space to transcribe, by way of sample, the opening portion of his account of "The Officer of the Kitchen:" "The Master-Cook should be a man of years; well-experienced, whereby the younger cooks will be drawn the better to obey his directions. In ancient times noblemen contented themselves to be served with such as had been bred in their own houses, but of late times none could please some but Italians and Frenchmen, or at best brought up in the Court, or under London cooks: nor would the old manner of baking, boiling, and roasting please them, but the boiled meats must be after the French fashion, the dishes garnished about with sugar and preserved plums, the meat covered over with orangeade, preserved lemons, and with divers other preserved and conserved stuff fetched from the confectioner's: more lemons and sugar spent in boiling fish to serve at one meal than might well serve the whole expense of the house in a day." He goes on to describe and ridicule the new fashion of placing arms and crests on the dishes. It seems that all the refuse was the perquisite of the cook and his subordinates in a regulated proportion, and the same in the bakery and other branches; but, as may be supposed, in these matters gross abuses were committed. In the "Leisure Hour" for 1884 was printed a series of papers on "English Homes in the Olden Times." The eleventh deals with service and wages, and is noticed here because it affords a recital of the orders made for his household by John Harington the elder in 1566, and renewed by John Harington the younger, his son and High Sheriff of Somersetshire, in 1592. This code of domestic discipline for an Elizabethan establishment comprises the observance of decorum and duty at table, and is at least as valuable and curious as those metrical canons and precepts which form the volume (Babees' Book) edited for the Early English Text Society, etc. There is rather too general a dislike on the part of antiquaries to take cognisance of matter inserted in popular periodicals upon subjects of an archaeological character; but of course the loose and flimsy treatment which this class of topics as a rule receives in the light literature of the day makes it perilous to use information so forthcoming in evidence or quotation. Articles must be rendered palatable to the general reader, and thus become worthless for all readers alike.