different mixtures were named.  The Captain received a great many introductions, and almost as many invitations to drink; but the little man, Master George, claimed the exclusive honor, and keeping an eye wide awake, took the advantage of his own dimensions, and began working his way through a barricade of bodies and elbows, until he had reached the counter.  His party followed close, at his heels.  Altogether, they called for cocktails, smashes, toddies, cobblers, juleps, and legitimates.  These disposed of, the company repaired to what is called a “box up-stairs.”  Scarcely seated, Master George rang the bell with such violence that he disjointed the cord and tassel, and gave such an alarm that three or four darkies came poking their alarmed countenances through the curtains at once.

“There’s nothing like making the fellows mind; they’ve got so infernal independent here, and old Tom thinks so much of his young wife, that his niggers have begun to imitate him.  One’s enough at a time!” said Master George, with all the importance of his character.  A “bright boy,” with his hair nicely parted on the middle of his head, and frizzed for the occasion, made a polite bow, while the others retired.

“What have you choice for supper, to-night?  We want something ripe for the palate-none of your leavings, now, you infernal nigger, and don’t tell us none of your lies.”

“Birds, sir, grouse, woodcock, partridge, canvas-backs, and quails; meats, venison, and oysters, master-did up in any shape what the gentlemen wish.  Wines, &c., if they want,” replied the servant, without any of the negro dialect, at the same time making a low bow to Master George.

“Name it! name your dishes, gentlemen!  Don’t be backward.  I suppose his birds are as usual, without age to flavor them.  It’s perfectly heathenish to eat birds as they are served here:  we never get a bird here that is sufficiently changed to suit a gentleman o’ taste; their beef’s tough, and such steak as they make is only fit for shoemakers and blacksmiths.  I never come into the place but I think of my journey in France, where they know the style and taste of a gentleman, and things are served to suit your choice.”  Thus our little friend continued his connoisseur remarks, to give the Captain a particular idea of his proficiency in the requisite qualities, age, and time of keeping necessary to make the adjuncts of a supper fit for a gentleman.  “D—­me! we don’t know when edibles are choice, and the Yankees are perfect brutes in these things, and have no more taste than a cow.  Our folks ought to all go to France for a year or two, to learn the style of cooking.  It’s perfect murder to eat a bird the very day after it’s killed; yes, sir! no man that considers his stomach will do it,” said George.

The servant waited impatiently-the Captain rubbed his eyes, and began to pour out a glass of water; and dryly said he’d no choice, which was responded to by the rest.  It was left to Master George, and he ordered a bountiful supply of grouse, partridges, oyster, and champagne of his favourite brand-none other.  There was also a billiard-room, reading-room, a room for more important gambling, and a bar-room, up-stairs.  All these were well filled with very well-dressed and very noisy people; the latter being a very convenient place, the party sent to it for tipplers to fill up time.