interesting frontispiece of the work, where they are seen in compartments,—­at church, in college, in conversation, at the fireside, in promenade, and at table.  We have already seen, from Backer’s Jesuit bibliography, that Father Leonard Perin added a chapter on “bienseance” at table; but after this there is another chapter—­a wonderful chapter—­and it would be interesting to learn whether we owe this also to Perin.  This last chapter is exquisitely epicurean, dealing with table-setting, table-service, and the proper order of entrees, roasts, salads, and dessert.  It closes—­and the book closes—­with a sort of sugarplum paean, the sweets and spices being in the end gracefully spiritualised.  But this concluding passage of Chapter XI. ("Des Services & honneurs de la Table”) must be quoted:—­

“Sugar-plums complete the pleasantness and enjoyment of the dessert, and serve, as it were, to satisfy pleasure.  They are brought, while the table is still laid, in a handsome box on a salver, like those given by the ancients to be carried home.[1] Sometimes, also, they are handed round after the hands have been washed in rose water, and the table covered with a Turkey cloth.

“These are riches which we possess in abundance, and your feasts cannot terminate more agreeably in your quarters than with our Verdun sugar-plums.  Besides the exquisite delicacy of their sugar, cinnamon and aniseed, they possess a sweet, fragrant odour like the breeze of the Canaries,—­that is to say, like our sincerest attachment for you, of which you will also receive proof.  Thus you see, then, the courteous advice we have undertaken to give you to serve for a profitable entertainment, If you please, then, we will bring it to a close, in order to devote ourselves more zealously to other duties which will contribute to your satisfaction, and prove agreeable to all those who truly esteem good-breeding and decent general conversation, as we ardently hope.

     “Praise be to God and to the glorious Virgin!"[2]

* * * * *

[Footnote 1:  This is not unknown at some of the civic banquets in London.]

[Footnote 2:  “Les dragees acheuent la douceur de la resjoueissance du dessert & font comme l’assouuissement du plaisir.  Elles sont portees dans vne belle boette posees sur vn plat, les tables restans encore dressees a la facon de celles que les Anciens donnoient a emporter en la maison.  Quelquefois aussi les mains estants desia lauees auec l’eau-rose, & la table couuerte de son tapis de Turquie, elle sont presentees.

“Ce sont des richesses que nous possedons en abondance & vos festins ne se peuuent pas terminer plus agreablement que par nos dragees de Verdun en vos quartiers.  Elles ont parmy les charmantes delicatesses de leur succre, de leur canelle, & de leur anis, vne douce & suaue odeur qui egale celles de l’air de nos Canaries, c’est a dire de nos plus sinceres inclinations en vostre endroit