It was impossible for me to refuse the cheerful and engaging _dame du logis_ to taste her _ponche_, and, in compliment to me as an Englishman, she presented me with a glass containing at least a treble allowance. Not being overfond of punch, I would willingly have relinquished the honour of drinking her health in so large a portion, apprehending that this beverage might, in quality, resemble that of the same name which I had tasted here a few evenings ago in one of the principal coffeehouses. The latter, in fact, was a composition of new rum, which reminded me of the trash of that kind distilled in New England, acidulated with rotten lemons, sweetened with capillaire, and increased by a _quantum sufficit_ of warm water. My hostess's punch, on the contrary, was made of the best ingredients, agreeably to the true standard; in a word, it was proper lady's punch, that is, hot, sweet, sour, and strong. It was distributed in tea-pots, of beautiful porcelaine, which, independently of keeping it longer warm, were extremely convenient for pouring it out without spilling. Thus concluded the entertainment. About half past two o'clock the party broke up, and I returned home, sincerely regretting the change in the mode of life of the Parisians. Before the revolution, the fashionable hour of dinner in Paris was three o'clock, or at latest four: public places then began early; the curtain at the grand French opera drew up at a quarter past five. At the present day, the workman dines at two; the tradesman, at three; the clerk in a public office, at four; the rich upstart, the money-broker, the stock-jobber, the contractor, at five; the banker, the legislator, the counsellor of state, at six; and the ministers, in general, at seven, nay not unfrequently at eight. Formerly, when the performance at the opera, and the other principal theatres, was ended at nine o'clock, or a quarter past, people of fashion supped at ten or half after; and a man who went much into public, and kept good company, might retire peaceably to rest by midnight. In three-fourths of the houses in Paris, there is now no such meal as supper, except on the occasion of a ball, when it is generally a mere scramble. This, I presume, is one reason why substantial breakfasts are so much in fashion.