near the dining saloon—­a large, airy room looking on the Park, with lounge, arm-chairs, pier-glasses, Brussels carpet, and other furniture, all rich and luxurious; at dinner he eats pate de fois gras and woodcock, at supper he has elaborate little dishes which exercise an experienced cook for an hour or two, at breakfast he has salmon at fifty cents a pound, for all of which Guzzle pays two dollars and a half a day.  The Rev. John Jones has a cup of weak tea for his breakfast, a slice of beef for his dinner, and a room under the tiles, and pays the same two dollars and a half.”  Perhaps there was a little exaggeration in the Harper editorial.  But judge of Guzzle’s opportunities from the following menu of the first dinner served by the Fifth Avenue, that of Tuesday, August 23, 1859.

Soups. 
Green Turtle.  Barley. 
Fish. 
Boiled Salmon, shrimp sauce.  Baked Bass, wine sauce. 
Boiled. 
Leg of Mutton, caper sauce.  Chicken, with pork. 
Calf’s Head, brain sauce.  Beef tongue. 
Turkey, oyster sauce.  Corn Beef and Cabbage. 
Cold Dishes. 
Ham, Roast Beef, Pressed Corn Beef, Tongue, Ham. 
Lobster Salad.  Boned Turkey with truffles. 
Entrees. 
Fricasseed Chicken a la Chevaliere. 
Macaroni, Parmesan. 
Lamb cutlets, breaded. 
Oysters, fried in crumbs. 
Currie of Veal, in border of rice. 
Queen Fritters. 
Kidneys, champagne sauce. 
Pigeons, en compote. 
Sweetbreads, larded green peas. 
Roasts. 
Beef.  Lamb, mint sauce. 
Loin of Veal, stuffed.  Goose. 
Turkey.  Chicken. 
Ham, champagne sauce. 
Vegetables. 
Mashed Potatoes, Boiled Potatoes.  Boiled Rice. 
Baked Potatoes.  Stewed Tomatoes.  Squash. 
Turnips.  Cabbage.  Beans. 
Pastry. 
Sponge Cake Pudding.  Apple Pies. 
Madeira Jelly.  Peach Pies. 
Peach Meringues.  Squash Pies. 
Gateaux Modernes.  Cols de Cygne. 
Dessert. 
Raisins.  Almonds.  Peaches.  English Walnuts. 
Pecan Nuts.  Filberts.  Bartlett Pears. 
Citron Melons.  Water-melons. 
Vanilla, lemon ice-cream.

Considering that this was not an exceptional dinner, but was a sample of the fare that was served every day one is inclined to envy Guzzle and to deplore the neglected opportunities of the Rev. Jones.

Below the Fifth Avenue Mine Host flourished yesterday.  At the corner of Eighteenth Street there was the Logerot, sometime called Fleuret’s.  There, as at the old Martin’s, at University Place and Ninth Street, a little play of the imagination enabled the diner to hug the delusion that he was at Foyot’s, and that the gentleman with the white goatee at the table opposite was a Senator of France from the near-by Palace of the Luxembourg.  After he had eaten of the moules marinieres and the escargots it was no longer imagination, he felt sure of the fact.  To stimulate through the palate such pleasant fancy was the idea of Richard de Croisac, Marquis de Logerot, who opened the place in 1892.  When Logerot’s passed the setting was made to serve a purpose ignominious, though highly laudable.  It became an incubator shop, and tiny coloured babies squirmed mysteriously where once the casserole steamed.