and fixed stars and revolutions, and its motions are annual, rotatory and diurnal, in all its extensive diversity of waiters, cooks, saucepans, fryingpans, gridirons, salamanders, stoves and smoke-jacks; so that if you wish to know true and uncloying delight, you are now acquainted with where it is to be found. Not all the sages of the ancient or the modern world ever dreamed of a theory half so exquisite, or calculated to afford man a treat so truly delicious. “Within the doors of a Chop-house are to be found food for both body and soul-mortal and mental appetites-feasting for corporeal cravings and cravings intellectual-nourishment at once for the faculties both of mind and body: there, in fact, the brain may be invigorated, and the mind fed with good things; while the palate is satisfied by devouring a mutton chop, a veal cutlet, or a beef steak; and huge draughts of wisdom may be imbibed while drinking a bottle of soda or a pint of humble porter. “In this delightful place of amusement and convenience, there is provender for philosophers or fools, stoics or epicureans; contemplation for genius of all denominations; and it embraces every species of science and of art, (having an especial eye to the important art of Cookery;) it encompasses all that is worthy of the sublimest faculties and capacities of the soul; it is the resort of all that is truly good and glorious on earth, the needy and the noble, the wealthy and the wise. Its high estimation is universally acknowledged; it has the suffrage of the whole world, so much so, that at all times and in all seasons its supremacy is admitted and its influence recognized. The name, the very name alone, is sufficient to excite all that is pleasant to our senses (five or seven, how many soever there may be.) A Chop-house! at that word what delightful prospects are presented to the mind's eye-what a clashing of knives and forks and plates and pewter pots, and rushing of footsteps and murmurings of expectant hosts enter into our delighted ears--what gay scenes of varied beauty, and many natured viands and viscous soups, tarts, puddings and pies, rise before our visual nerves-what fragrant perfumes, sweet scented odours, and grateful gales of delicate dainties stream into our olfactory perceptions, “. . . Like the sweet south Upon a bank-a hank of violets, giving And taking odour.”