Old London Taverns. By Edward Callow. (Downey and Co. Gs.)—Mr.
Callow, who made his first acquaintance with London more than half a century ago. was set on his, present task by
correcting some statements of Mr. G. A. Sala. (He made a fresh mistake in doing so, as he frankly confesses, for these things are not a little puzzling.) He tells us of various taverns, chop-houses, bakers', butchers', and kindred topics of considerable variety, places both new and old. He has done good service in putting together these facts, which have, indeed, a great ten- dency to get forgotten or confused. From a literary point of view the collection is too large. The story of a few of the most famous would have made, as far at least as the general reader is concerned, a more attractive book. • Ye Olde Cheshire Cheese' is, perhaps, the doyen of London taverns. Herrick speaks of the 'Cheese,' along with the Triple Tun' (no longer a tavern), in writing to Ben Jonson. This building, of course, perished in the Fire, but its successor has seen guests as famous,—Pope, Congreve, Samuel Johnson, Goldsmith, and in later days Charles Dickens, Mark Lemon, and Thomas Hood. It remains much the same, though the ancient simplicity of its bill-of-fare has dis- appeared. Mr. Callow's book is one to be commended both for its text and its illustrations.
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