HAL.—I agree with Physicus in this view of the subject. I once heard a physiologist of some reputation deducing an argument in favour of craniology from the form of the skull of the beaver, which he called a constructive animal, and contended, that there was something of the same character in the skulls of distinguished architects: now, the skull of the beaver is so formed, that he is able to use his jaws for cutting down the trees with which he makes his dam; and if this analogy were correct, the architect ought unquestionably to employ his teeth for the same purpose; and though I have known distinguished men, who have been in the habit of using knives for cutting furniture with a sort of nervous restlessness of hand, I do not recollect to have heard of the teeth being employed in the same way; and I think it would be quite as correct, to find the architectural or constructive organ in the opposite part of the body, the tail, as the beaver makes a more ingenious use of this part than even of his mouth. Pray, have you ever observed, Poietes, any particular protuberance in the nether parts of any of our distinguished architects? POIET.—I am not a craniologist; but I would have the doctrine overturned by facts, and not by ridicule; and I have certainly seen some remarkable instances, which were favourable to the system. HAL.—My experience is entirely on the opposite side; and I once saw a distinguished craniologist in error on a point, which he considered as the most decided. He was shown two children, one of whom was possessed of great mathematical acquirements, the other of extraordinary musical taste. With the utmost confidence he pronounced judgment, and was mistaken. It appeared to me, that, whilst he was examining the two heads, he hummed an air, which, being out of tune, was not responded to by the musical child; but somehow struck the fancy of the mathematical one. ORN.—This hucho is a very good fish, and, indeed, I can praise all the varieties of the salmon on the table that I have yet tasted. PHYS.—Amongst them, I prefer the char, which, I think, is even better than the best fresh salmon I ever tasted. POIET.—This char is surprisingly red and full of curd; I wonder at its fat: It comes from the Grundtl See, which is a high Alpine lake, covered with ice more than half the year: what food can the fish find in so pure and cold a water?