the guests calling for the wine in the due order of service. But it is incorrect to call for wines out of the order laid down, as it creates confusion.

This form of "Carte" is to be met at all the bestmounted Liverpool Dinner Tables, and has been adopted at the Town Hall Banquets, which are about the best served public dinners going. The whole turn-out is excellent, combining all the comforts of a well-appointed private dinner party, with a not over gorgeous display of civic grandeur. These dinners are equal, if not superior, to the state dinners of the Governor General of India.

The "Carte" of the dinner offered by the Mayor, Samuel Holme, Esq., to Lord Gough and the Lord Mayor of Dublin, on the 3rd of May, 1853, will give some idea of "Liverpool at Table."-The wines are the property of the Corporation, selected by a committee, and stored in the cellars of the Town Hall. The dinners are provided by Mr. LYNN, of the "Waterloo," who personally superintends the distribution of the Soup and Fish, and the carving of the joints at the side table. The guests usually number 50.

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A "Carte" for private dinners is also appended, in order that the host may insert in the margin the wines offered for instance, some there be, and always will be, who prefer "Steinberger," or Sauterne," to Moselle-Cup;" and others, "Burgundy" to "ClaretCup; many, no doubt, because it is supposed to require great skill to make good cup-beverages. This is a great mistake: practice will soon make perfect; and as for the trouble, it is not worth mentioning, the process being so simple and easy.

A Third also is added, suited for snug "singleharness" dinners, of six or eight at a round table, each dish discussed separately, and not jointly and severally; surely common sense dictates that dishes are to be partaken of when hot, and not to be looked at cold, in order to display Brummagem electro plated dishes, with the chance of being poisoned by the remains of plate powder; rely on it, nothing after all beats a white earthenware plate properly warmed.

Eau-de-Vie de Cerise.

Ou

Curàçóa.

DESSERT.

Chateau-Lafitte.

Port.

Madeira.

Boudins à la Richelieu.

Table de Côté.

Piéces de Resistance.

Haunch of Venison. Quarter of Lamb.
Spring Chickens. Round of Beef.

Spanish Ham.

SECOND SERVICE.

Rôts.

Leverets, Green Goose, Ducklings,
Rice and Curry.

Entremets.

Gelée de Danzic-Abricots à la Regence. Charlotte à la Bohemienne-Créme du Marasquin. Poudins à la Nesselrode*-Compôte de Péches. Ecrevisses, Eufs de Pluviers.

Le Pâté de Foies-gros de Strasbourg.

Dessert.
Ices.

&c., &c., &c., &c.

Sherry.

*A small glass of Cherry Brandy poured over a slice of Nesselrode

pudding is indispensable at all tables.

When in season a slice of water melon or half a peach to each guest is introduced after soup. It is very refreshing, and assists digestion.