"In France we have the love of display; but in London it is not so. There, some of the principal bankers go every morning to the butchers' shops to buy their own chops, and they carry them ostensibly to some tavern in Cheapside or Fleet Street, where they cook them themselves. Then they buy three pennyworth of rye-bread, and publicly eat this Spartan breakfast. The exhibition fills their clients with admiration. But in the evening these good men make up for this by taking in their own palaces suppers worthy of Lucullus." Flunkeys-- "The English aristocracy are distinguished by the number, the canes, and the wigs of their lacqueys. Seeing constantly a footman, well powdered and bewigged, carry horizontally a large Voltaire cane behind certain sumptuous carriages, I asked for an explanation; it was soon given--wig, powder, and cane are aristocratic privileges. Not only must a man have a certain number of quarterings to be authorized to make his servants use such things, but he must pay so much tax for the lacquey, so much for the wig, so much for the tail to the wig, and so much for the cane." What most strikes a Frenchman in London-- "The coldness of the men towards the fair sex, and their profound passion for horses." Officers of the life and horse guards-- "Cupid seems to have chosen them--they are possessed of such ideal beauty." English taverns-- "The Englishman likes to be alone, even at the tavern. He fastens himself up in a box, where none can see him. There he drinks with taciturn phlegm. He takes tea, boiling grog, porter of the color of ink, and beer not less black. He is very fond of brandy, and drinks large glasses of it at a draught. He does not go to the tavern to amuse himself, but because drinking is a grave occupation. The more he swallows the calmer he is. One can however scarcely decide if his obstinate moroseness be a precaution against drunkenness, or the effect of spirituous liquors taken in excess. At some of the taverns are three gentlemen, dressed in black, with white cravats, who sing after one of them has struck the table with a little hammer; they are as serious as Protestant ministers or money-changers." English food-- "Thick stupefying beer, meat almost raw and horribly spiced; strong libations of port wine, followed by plum-pudding--such is the meat of these islanders." How the English eat-- "They eat at every hour, every where, and incessantly. The iron constitution of their complaisant stomachs enables them to feed in a manner which would satisfy wolves and lions. The delicate repast of a fair and sentimental young lady would be too much for a couple of Parisian street porters." Stables and museums--