The Duke of Newcastle was not the first nobleman of his high rank who had honoured me with that degree of favour; but the others had a certain interest in so doing. For instance, while at the Reform Club, a number of epicures used to pay me visits, shake me heartily by the hand, and most cordially inquire about my health. These had, I always considered, a twofold object in view: first, to induce me to give them the best of dinners; secondly, to ascertain whether I was feverish or in good health. In the former case they would postpone their dinner-party for a few days, or else try to persuade me to follow the plan of the celebrated Marquis de Coucy, one of the greatest French epicures of the nineteenth century, who never engaged a cook without having a written agreement, giving him power to compel him to take medicine a couple of days before he gave any of his grand dinners, which never exceeded twelve in the Paris season. Extra pay was allowed for this pleasant concession on the part of the _chef de cuisine_, who no doubt turned the funds to _tisane_--most probably, _tisane de champagne_. In the present case, his Grace had no such object in view, as I had nothing to offer him but soldiers’ hospital rations, diets, &c., composed of beef-tea, mutton-broth, rice-puddings, &c., and my new biscuit-bread, which had been made three months, having the date of baking stamped upon it. I drew the Duke’s attention to this, and then broke a little into some mutton-broth; and in five minutes it had all the appearance of a piece of fresh bread soaked in broth. In its dry state, it was much more agreeable to eat than the usual biscuit. His Grace was highly pleased with it, and advised me to recommend its adoption to the War-office upon my return to London. The kitchen was by this time full of officers and medical men, come to pay their respects to the Duke, forming a numerous escort as he went round the hospital. I gave a short account of my proceedings since my arrival at Scutari, where I had closed all the kitchens but this one, minutely explaining all its details, as well as the plan I had adopted to keep it so clean and so cool; at which the Duke was much struck. Cooking was done daily in it for more than one thousand men, the weather being then intensely hot. After honouring me with most flattering compliments, the Duke and party retired. Lord William kindly informed me that the Duke would visit the other hospitals in a day or two, and that he would give me due notice of his visit. Accordingly, two days afterwards, we showed the Duke over the General, Hyder Pacha, and the Palace Hospitals, with the arrangements of which he expressed himself satisfied. A few days after, the Duke of Newcastle left for the Crimea, but, prior to his departure, honoured me with the following letter:-- MESSERIE’S HOTEL, _23rd July, 1855_. DEAR M. SOYER,--Accept my best thanks for the copy of your book.