Aristology ; or, the Art of Dining. By Thomas Walker,
Ice, Edited, with Notes, by Felix Summerly. (Bell and Sons.)—hi,„ is a very welcome, and should be a very useful republication. IA, Walker was sometimes a little eccentric in his ways of thinking, \Hø maintained, for instance, that a man in high health could not get dirty, but might roll in the gutter without needing to wash aftet•- wards. Sometimes this eccentricity shows itself in these notes on the "Art of Dining," but, on the whole, it is admirable, full of the soundest sense. And it is a matter, this dining, i.e., entertaining, in which sound sense might do a good deal, if people would only listen to it. Things have become undoubtedly much worse during the fteirte tiyl- six years that have elapsed since Walker died,—worse, that is, . direction of a foolish extravagance. A different wine, two different wines, it may be, are commonly given with each course, as if any sensible man would drink more than two during the whole meal. Perhaps some improvement has taken place, here and there, in the direction of lightness and taste. The heavy, monotonous repasts, where you find the same dishes, always throe times more than the guests want, at a dozen tables in succession, have in some places given place to something better. We have not space to deal in detail with Mr. Walker's suggestions, and his editor's sensible comments and additions, indeed, every one who entertains should get the book for himself ; but one hint we may give, putting it in a brief form. As we have" calico" balls, why should we not have "mutton" dinners ?
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