The dinner itself was, like every dinner that is given at Paris, beautiful in decoration, admirable in its order, and excellent in viands, or rather, in its dishes; for it is the cookery and not the staple articles that form the boast of the French kitchen. As you are notable in your own region for understanding these matters, I must say a word touching the gastric science as it is understood here. A general error exists in America on the subject of French cookery, which is not highly seasoned, but whose merit consists in blending flavours and in arranging compounds, in such a manner as to produce, at the same time, the lightest and most agreeable food. A lady who, from her public situation, receives once a week, for the entire year, and whose table has a reputation, assured me lately, that all the spices consumed annually in her kitchen did not cost her a franc. The _effect_ of a French dinner is its principal charm. One of reasonably moderate habits, rises from the table with a sense of enjoyment, that, to a stranger, at least, is sometimes startling. I have, on several occasions, been afraid I was relaxing into the vices of a _gourmet_, if, indeed, vices they can be called. The _gourmand_ is a beast, and there is nothing to be said in his favour; but, after all, I incline to the opinion that no one is the worse for a knowledge of what is agreeable to the palate. Perhaps no one of either sex is thoroughly trained, or properly bred, without being _tant soit peu de gourmet_. The difference between sheer eating, and eating with tact and intelligence, is so apparent as to need no explanation. A dinner here does not oppress one. The wine neither intoxicates nor heats, and the frame of mind and body in which one is left, is precisely that best suited to intellectual and social pleasures. I make no doubt, that one of the chief causes of the French being so agreeable as companions, is, in a considerable degree, owing to the admirable qualities of their table. A national character may emanate from a kitchen. Roast beef, bacon, pudding, and beer, and port, will make a different man, in time, from Chateau Margau, _côtelettes_, _consommés_, and _soufflés_. The very name of _vol au vent_ is enough to make one walk on air!