Saint-Simon has left a minute account of the daily life of Louis XIV, from his ceremonious levee to his soirée late in the evening. It was his habit to rise at eight and partake of a simple breakfast of bread and wine mixed with water. He dined alone, at one, at a square table in his own chamber, where several soups, three courses, and a dessert were regularly served, under the direction of his princely attendants. At a quarter after ten, supper, his favourite meal, was served in state in the Salon du Grand Couvert, in company with the royal family and the princes of the blood. If not the most reliable, the most graphic account of one of his suppers is that given by Dumas in the "Vicomte de Bragelonne," when the formidable Porthos was among his guests and charmed him with his marvellous appetite, at the same time contributing his recipe for serving a sheep whole, which elicited this encomium from his Majesty: "It is impossible that a gentleman who sups so well and eats with such splendid teeth should not be the most honest man in my kingdom." The rejoinder of Porthos to a previous sally of his host is equally worthy of recording: "You have a lovely appetite, Monsieur du Vallon," said the king, "and you are a delightful table companion." "Ah! faith, sire, if your Majesty ever came to Pierrefonds we would dispose of a sheep between us, for I perceive you are not lacking in appetite, either." D'Artagnan touched the foot of Porthos under the table. Porthos coloured. "At the happy age of your Majesty," continued Porthos, in order to retrieve himself, "I belonged to the musketeers, and nothing could appease me. Your Majesty has a superb appetite, as I had the honour of observing, but chooses with too much delicacy to be termed a great eater." It will be remembered that few were as competent as Dumas to treat of the subject of dining. To quote the appreciation of a French writer, "Alexandre Dumas was a fine eater as well as a fine story-teller."