This is the point when the character of Brillat Savarin assumes its grandest proportions; proscribed, a fugitive, and often without pecuniary resources, frequently unable to provide for his personal safety, he was always able to console his companions in exile and set them an example of honest industry. As time rolled on, and his situation became more painful, he sought to find in the new world a repose which Europe denied him; he came from Europe, and in Boston, New York, Philadelphia, and Hartford passed two years teaching the French language, and for a time playing the first violin in the orchestra of the Park Theatre. Like many other emigres, Brillat Savarin ever sought to make the pleasant and the useful coincide. He always preserved very pleasant recollection of this period of his life, in which he enjoyed, with moderate labor, all that is necessary for happiness, liberty sweetened by honest toil. He might say all is well, and to be able to enjoy the breath of my native land would alone increase my happiness; he fancied that he saw brighter days with the commencement of Vendemiaire year 5, corresponding to September, of 1796. Appointed by the Directory, as Secretary of the General in Chief of the Republican armies in Germany, then Commisary of the government in the department of the Seine and Oise, (this appointment he held at the epoch of the 18th Brumaire, in which France fancied she exchanged liberty for repose,) sustained by the Senate and the Court, Brillat Savarin passed the remaining twenty-five years of his life respected by his inferiors, loved by his equals, and honored by all. A man of mind, a pleasant guest, with a deep fund of humor, he delighted every body. His judicial labors did not at all interfere with the composition of this book, which he esteemed the great one of his life. To the very facility of its composition, the "Physiology of the Taste," owes its success; one would form a very erroneous opinion of it, were he to estimate it at all as we do Montaigue's writings on the Gueule. Savarin was naturally a thoughtful man, the simplest meal satisfied him, all he required was that it should be prepared artistically; and he maintained that the art of cookery consisted in exciting the taste. He used to say, "to excite a stomach of Papier Mache, and enliven vital powers almost ready to depart, a cook needs more talent than he who has solved the INFINTESIMAL CALCULUS."