I wish that, in this age so enamoured of statistical information, when we must needs know how many loads of manure go to every acre of turnip-field, and how many jail-birds are thrust into the black hole _per mensem_ for fracturing their pannikins, or tearing their convict jackets, that some M’Culloch or Caird would tabulate for me the amount of provisions, solid and liquid, consumed at the breakfasts of London every morning. I want to know how many thousand eggs are daily chipped, how many of those embryo chickens are poached, and how many fried; how many tons of quartern loaves are cut up to make bread-and-butter, thick and thin; how many porkers have been sacrificed to provide the bacon rashers, fat and streaky; what rivers have been drained, what fuel consumed, what mounds of salt employed, what volumes of smoke emitted, to catch and cure the finny haddocks and the Yarmouth bloaters, that grace our morning repast. Say, too, Crosse and Blackwell, what multitudinous demands are matutinally made on thee for pots of anchovy paste and preserved tongue, covered with that circular layer—abominable disc!—of oleaginous nastiness, apparently composed of rancid pomatum, but technically known as clarified butter, and yet not so nasty as that adipose horror that surrounds the truffle bedecked _pâté de foie gras_. Say, Elizabeth Lazenby, how many hundred bottles of thy sauce (none of which are genuine unless signed by thee) are in request to give a relish to cold meat, game, and fish. Mysteries upon mysteries are there connected with nine o’clock breakfasts. Queries upon queries suggest themselves to the inquisitive mind. Speculations upon speculations present themselves to him who is observant. Are those eggs we see in the coffee-shop windows, by the side of the lean chop with a curly tail, the teapot with the broken spout, and the boulder-looking kidneys, ever eaten, and if so, what secret do the coffee-shop proprietors possess of keeping them from entire decomposition? For I have watched these eggs for weeks together, and known them by bits of straw and flecks of dirt mucilaginously adhering to their shells, to be the selfsame eggs; yet when I have entered the unpretending house of refreshment, and ordered “tea and an egg,” I have seen the agile but dingy handmaiden swiftly approach the window, slide the glass panel back with nimble (though dusky) fingers, convey an egg to the mysterious kitchen in the background, and in a few minutes place the edible before me boiled, yet with sufficient marks of the straw upon it to enable me to discern my ancient friend. Who, again, invented muffins?—and what becomes of all the cold crossbuns after Good Friday? I never saw a crossbun on Holy Saturday, and I believe the boy most addicted to saccharine dainties would scorn one.