Passing by the Bureau des Messageries Impériales, I called in to see about our places for the next day. I found an old friend, of fifteen years’ standing at least, at the head of that department. “Ho! pardieu,” said he, “I thought it was you, having seen several paragraphs respecting your departure for the Crimea. I was afraid at one time you would have gone by sea. I have two first cabin berths for you to-morrow; but as you are a very gallant man, you will not mind sleeping upon deck from here to Smyrna.” “Sleeping upon deck! what do you mean? My places have been taken this week past.” “I know that--I have two first-cabin berths for you. How many cooks and attendants have you got with you?” “We are about eight in number.” “Oh, I can manage them then; although I assure you we are cramped everywhere.” “What do you mean by my sleeping upon deck?” “Why, because if you don’t, some of those ladies who are going to Smyrna must. Four of them must sleep upon deck, as all the places are taken; and I am sure you are too gallant to allow them to sleep in the open air while you remain snug in your cabin. Tell me, are you obliged to start with them?” “Certainly not.” “Then, wait for the next boat; it will not make forty-eight hours’ difference, and you will be very comfortable. You will go by Messina and Athens, and be there nearly as soon. Moreover, you will be rendering a great service to those ladies; besides, we should pack five or six persons in your cabin.” “Very well, transfer our places.” “The next vessel is quite new, and it will be her first voyage. She is most handsomely fitted up, and you will meet with capital company on board. All the first cabins are taken by English and French officers; you are sure to know some of them.” “Very well; at what time shall we be here?” “Be ready the day after to-morrow, about three P.M., at the Hôtel d’Orient, where you are staying. I will send some men with a few cabs. Mind you have all your luggage ready.” “I will. Many thanks for your kindness.” The next day, after visiting several public institutions, I was very desirous to taste an excellent dish called the bouillabaisse, which is exclusively a Marseillaise dish, as turtle-soup and roast beef and plum-pudding are essentially English. I therefore invited a few friends to that far-famed place, the “Reserve.” Among my guests, I had the pleasure of numbering a most eminent, amiable, and gallant gentleman, Captain Taunton, who, a few weeks previous, I heard, had the temerity to run his ship, the _Fury_, so close to the port of Sebastopol, that a round shot passed through her beam.