“I left it yesterday!” “Full of those horrid English, I suppose; thrusting their broad hats and narrow minds into every shop in the Palais Royal--winking their dull eyes at the damsels of the counter, and manufacturing their notions of French into a higgle for sous. Oh! the monsters!--they bring on a bilious attack whenever I think of them: the other day one of them accosted me, and talked me into a nervous fever about patriotism and roast pigs: luckily I was near my own house, and reached it before the thing became fatal; but only think, had I wandered too far when he met me! at my time of life, the shock would have been too great; I should certainly have perished in a fit. I hope, at least, they would have put the cause of my death in my epitaph--‘Died, of an Englishman, John Russelton, Esq., aged,’ Pah! You are not engaged, Mr. Pelham; dine with me to-day; Willoughby and his umbrella are coming.” “Volontiers,” said I, “though I was going to make observations on men and manners at the table d’hote of my hotel.” “I am most truly grieved,” replied Mr. Russelton, “at depriving you of so much amusement. With me you will only find some tolerable Lafitte, and an anomalous dish my cuisiniere calls a mutton chop. It will be curious to see what variation in the monotony of mutton she will adopt to-day. The first time I ordered ‘a chop,’ I thought I had amply explained every necessary particular; a certain portion of flesh, and a gridiron: at seven o’clock, up came a cotelette panee, faute de mieux. I swallowed the composition, drowned as it was, in a most pernicious sauce. I had one hour’s sleep, and the nightmare, in consequence. The next day, I imagined no mistake could be made: sauce was strictly prohibited; all extra ingredients laid under a most special veto, and a natural gravy gently recommended: the cover was removed, and lo! a breast of mutton, all bone and gristle, like the dying gladiator! This time my heart was too full for wrath; I sat down and wept! To-day will be the third time I shall make the experiment, if French cooks will consent to let one starve upon nature. For my part, I have no stomach left now for art: I wore out my digestion in youth, swallowing Jack St. Leger’s suppers, and Sheridan’s promises to pay. Pray, Mr. Pelham, did you try Staub when you were at Paris?” “Yes; and thought him one degree better than Stultz, whom, indeed, I have long condemned, as fit only for minors at Oxford, and majors in the infantry.”