It is not quite so easy to discriminate between the German ladies and those of our own country, as between the gentlemen of the two nations. One reason is, that the German ladies do not smoke long pipes, and wear long mustachios. I shall not libel the sex, as Pope has done, by making the colour of the hair the characteristics of women:— “And best distinguished by black, brown, or fair.” There is one peculiarity in the manners of the German fair (besides a certain “je ne sçais quoi,”) which is, their BOWING instead of CURTSEYING, on meeting or parting from friends—and that quite as low as their brothers, fathers, and husbands. This was the reason of my introducing the term “_bussel_-rending” in the description of a German SALAAM. TABLE-D’HÔTE. Not being deeply versed in the science of gastronomy and its nomenclature, I shall introduce the following order and succession of dishes as drawn by a fair countrywoman (Souvenirs of a Summer in Germany,) whose fidelity of description cannot be doubted. “First, as usual, was the soup—then the invariable boiled beef, with its accompaniments of pickled cucumber, onions, or sour krout. After the beef, is a course of cutlets, sliced raw ham, omelettes, and vegetables. Then come partridges, chickens, sausages, ducks—all which are replaced by various kinds of fish—some so besauced and bedecked with garnishes, that they are hardly recognizable as belonging to the finny tribe—and pyramidical dishes of cray-fish. The puddings come next, with smoking boats of fruit and wine-sauce. Is this the finale? Not at all. The pudding is a kind of æra, whence fresh courses take their date. A more formidable array of dishes next makes its appearance. Roast joints—req, (a kind of deer,) geese, turkeys, hares, &c. &c. with innumerable satellites of preserved pears, plums, cherries, salads, &c. This substantial course is followed by sweets—cherry tarts—enormous cakes, all spices and vanille with a snowy summit of powdered sugar—custards, creams, &c. The dessert and bon-bons close the proceedings.”