As a mere untravelled practical Englishman, and, moreover, of the old school, Quin, no doubt, ranks high in the lists of gastronomy:  but he is completely distanced by many moderns, both in love for and knowledge of the science.  Among the most noted of the moderns we beg to introduce our readers to Mr. Rogerson, an enthusiast and a martyr.  He, as may be presumed, was educated at that University where the rudiments of palatic science are the most thoroughly impressed on the ductile organs of youth.  His father, a gentleman of Gloucestershire, sent him abroad to make the grand tour, upon which journey, says our informant, young Rogerson attended to nothing but the various modes of cookery, and methods of eating and drinking luxuriously.  Before his return his father died, and he entered into the possession of a very large monied fortune, and a small landed estate.  He was now able to look over his notes of epicurism, and to discover where the most exquisite dishes were to be had, and the best cooks procured.  He had no other servants in his house than men cooks; his butler, footman, housekeeper, coachman, and grooms, were all cooks.  He had three Italian cooks, one from Florence, another from Sienna, and a third from Viterbo, for dressing one dish, the docce piccante of Florence.  He had a messenger constantly on the road between Brittany and London, to bring him the eggs of a certain sort of plover, found near St. Maloes.  He has eaten a single dinner at the expense of fifty-eight pounds, though himself only sat down to it, and there were but two dishes.  He counted the minutes between meals, and seemed totally absorbed in the idea, or in the action of eating, yet his stomach was very small; it was the exquisite flavour alone, that he sought.  In nine years he found his table dreadfully abridged by the ruin of his fortune; and himself hastening to poverty.  This made him melancholy, and brought on disease.  When totally ruined, having spent near 150,000 l., a friend gave him a guinea to keep him from starving; and he was found in a garret soon after roasting an ortolan with his own hands.  We regret to add, that a few days afterwards, this extraordinary youth shot himself.  We hope that his notes are not lost to the dining world.

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COLLEGE DREAMS.

How often in senior common-rooms may be marked the gradual dropping asleep of the learned and venerable members!  First, after a few rounds of the bottle, the tongues, which are tired of eulogizing or vituperating the various dishes which had smoked upon the board, gradually begin to be still,—­soon conversation comes absolutely to a stand,—­the candles grow alarmingly long in the wick,—­comparative darkness involves the sage assembly,—­and first one, then another, drops off into a placid and harmonious repose.  Then what dreams float before the eyes of their imagination!  Blue silk pelisses jostling shovel hats, church spires dancing in most