But the Peacock is more than a house. It is almost a village; and yet every shed, cottage, or barn at or near the place forms a part of the Frau’s establishment. The centre or main building is a large ordinary house of three stories,--to the lower of which there is an ascent by some half-dozen stone steps,--covered with red tiles, and with gable ends crowded with innumerable windows. The ground-floor is devoted to kitchens, offices, the Frau’s own uses, and the needs of the servants. On the first-story are the two living rooms of the guests, the greater and by far the more important being devoted to eating and drinking. Here, at certain hours, are collected all the forces of the establishment,--and especially at one o’clock, when, with many ringing of bells and great struggles in the culinary department, the dinner is served. For to the adoption of this hour has the Frau at last been driven by the increasing infirmities of the world around her. The scenery of the locality is lovely; the air is considered to be peculiarly health-compelling; the gossipings during the untrammelled idleness of the day are very grateful to those whose lives are generally laborious; the love-makings are frequent, and no doubt sweet; skittles and bowls and draughts and dominoes have their devotees; and the smoking of many pipes fills up the vacant hours of the men. But, at the Brunnenthal, dinner is the great glory of the day. It would be vain for any æsthetical guest, who might conceive himself to be superior to the allurements of the table, to make little of the Frau’s dinner. Such a one had better seek other quarters for his summer’s holiday. At the Brunnenthal Peacock it is necessary that you should believe in the paramount importance of dinner. Not to come to it at the appointed time would create, first marvel, in the Frau’s mind, then pity,--as to the state of your health,--and at last hot anger should it be found that such neglect arose from contempt. What muse will assist me to describe these dinners in a few words? They were commenced of course by soup,--real soup, not barley broth with a strong prevalence of the barley. Then would follow the boiled meats, from which the soup was supposed to have been made,--but such boiled meat, so good, that the supposition must have contained a falsehood. With this there would be always potatoes and pickled cabbages and various relishes. Then there would be two other kinds of meat, generally with accompaniment of stewed fruit; after that fish,--trout from the neighbouring stream, for the preservation of which great tanks had been made. Vegetables with unknown sauces would follow,--and then would come the roast, which consisted always of poultry, and was accompanied of course by salad. But it was after this that were made the efforts on which the Frau’s fame most depended. The puddings, I think, were the subject of her greatest struggles and most complete success. Two puddings daily were, by the