The 21st of July was a blazing summer's day, and I am ashamed to confess that George Gilbert grew very tired of staring at the pictures in the Royal Academy. To him the finest works of modern art were only "pretty pictures," more or less interesting according to the story they told; and Sigismund's disquisitions upon "modelling," and "depth," and "feeling," and tone, and colour, and distance, were so much unintelligible jargon; so he was glad when the day's work was over, and Mr. Smith led him away to a very dingy street a little way behind the National Gallery. "And now I'm going to give you a regular French dinner, George, old fellow;" Sigismund said, in a triumphant tone. Mr. Gilbert looked about him with an air of mystification. He had been accustomed to associate French dinners with brilliantly lighted cafés and gorgeous saloons, where the chairs were crimson velvet and gold, and where a dozen vast sheets of looking-glass reflected you as you ate your soup. He was a little disappointed, perhaps, when Sigismund paused before a narrow doorway, on each side of which there was an old-fashioned window with queer-shaped wine and liqueur bottles neatly ranged behind the glass. A big lantern-shaped lamp hung over the door, and below one of the windows was an iron grating, through which a subtle flavour of garlic and mock-turtle soup steamed out upon the summer air. "This is Boujeot's," said Mr. Smith. "It's the jolliest place; no grandeur, you know, but capital wine and first-rate cooking. The Emperor of the French used to dine here almost every day when he was in England; but he never told any one his name, and the waiters didn't know who he was till they saw his portrait as President in the 'Illustrated News.'"