flavour, superlatively nauseous; for the third, that in the best French _restaurants_, it is difficult, if not impossible, to procure Cayenne pepper; and, without that rubicund condiment, I would give no more for the best “natives” than for a plate of cold boiled veal without salt. The _écaillère_ element is the only one prevalent in France relative to the sale of oysters, and the consumers pick them off the shells with little silver pitchforks, squeeze lemon over them, and eat them daintily in many mouthfuls. Fie upon such miminy-piminy ways! Oyster-shops the French don’t seem to understand at all. At Chevet’s, that vast comestible shop in the Palais Royal, they keep oysters, and lobsters, and prawns, and shrimps—keep them as a show in the windows for a week or two, when, their novelty beginning to wear off, they are disposed of, I presume, to the nobility and gentry. They tell a story of a Frenchman, who hoarded up his money, in order to purchase _un homard magnifique_, which he had seen at Chevet’s, and to which he had taken a fancy. [Illustration: MIDNIGHT: SUPPER-ROOMS IN THE HAYMARKET.] Americans tell me that though the oyster attains high perfection, and is held in culinary reverence as high, in the States, anything resembling our Haymarket oyster-shop is not to be found in New York. But on Broadway Pavement, during the gay night, brilliant lamps, sometimes coloured in fantastic devices, invite you to enter underground temples of oyster-eating. These are called oyster-cellars. Some are low and disreputable enough, and not impassible to imputations of gouging, bowie-kniving, and knuckle-dusting; but others are really magnificent suites of apartments, decorated with mirrors and chandeliers, and glowing with gilding, mahogany, and crimson velvet; and here you may consume oysters as small as periwinkles or as large as cheese-plates—oysters of strange and wondrous flavours—oysters with _bizarre_ and well-nigh unpronounceable names—oysters cooked in ways the most marvellous and multifarious: stewed, broiled, fried, scolloped, barbacued, toasted, grilled, and made hot in silver chafing dishes like the delicious preparation known as “despatch lobster.” You wash down suppers in oyster-cellars such as these with Hock and Champagne; yet for all the splendour and the rarity of the cooking, and the variety of oysters, I will abide by the Haymarket oyster-shop, rude, simple, primitive as it is, with its peaceful concourse of customers taking perpendicular refreshment at the counter, plying the unpretending pepper-castor, and the vinegar-cruet with the perforated cork, calling cheerfully for crusty bread and pats of butter; and, tossing off foaming pints of brownest stout, (pale ale—save in bottles, and of the friskiest description—is, with oysters, a mistake) contentedly wipe their hands on the jack-towel on its roller afterwards. * * * * *