hemselves from the shock of such august names, Lord
Charles Frobisher and Captain Foster.

Sir Andrew was a tall, raw-boned, high-cheeked old man, with a white
head, red nose, and a very Scotch accent, whose manners, after forty
years' training, still spoke of the time that he carried a halbert in
the "Black Watch." Lady Janet was a little, grim-faced, gray-eyed old
lady, with a hunch, who, with a most inveterate peevishness of voice and
a most decided tendency to make people unhappy, was the terror of the
garrison.

"We hae na kept ye waitin', Mrs. Kannyfack, I humbly hope?" said Sir
Andrew.

"A good forty minutes, Sir Andrew," broke in Lord Kilgoff, showing his
watch; "but you are always the last."

"He was not recorded as such in the official despatch from 'Maida,' my
Lord," said Lady Janet, fiercely; "but with some people there is more
virtue in being early at dinner than first up the breach in an assault!"

"The siege will always keep hot, my Lady," interposed a very
well-whiskered gentleman in a blue coat and two inside waistcoats; "the
soup will not."

"Ah, Mr. Linton," said she, holding out two fingers, "why were n't you
at our picnic?" Then she added, lower:

"Give me your arm in to dinner. I can't bear that tiresome old man."
Linton bowed and seemed delighted, while a scarcely perceptible motion
of the brows conveyed an apology to Miss Kennyfeck.

Dinner was at length announced, and after a little of what Sir Andrew
called "clubbing the battalions," they descended in a long procession.
Cashel, after vainly essaying to secure either of the Kennyfeck girls as
his companion, being obliged to pair off with Mrs. White, the lady who
always declined, but never failed to come.

It is a singular fact in the physiology of Amphytrionism, that
second-class people can always succeed in a "great dinner," though they
fail egregiously in all attempts at a small party. We reserve the reason
for another time, to record the fact that Mrs. Kennyfeck's table was
both costly and splendid. The soups were admirable, the Madeira perfect
in flavor, the pates as hot and the champagne as cold, the fish as
fresh and the venison as long kept, the curry as high seasoned and the
pine-apple ice as delicately simple, as the most refined taste could
demand. The material enjoyments were provided with elegance and
abundance, and the guests--the little chagrin of the long waiting
over--all disposed to be chatty and agreeable.

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