ng Frascati, and as _Cicerone_,
informing my friends (all eager and hungry, and therefore unwilling
to dispute) how Frascati was the ancient Tusculum, a well-known face
appears welcoming us with smiles. It is Signor HAMPI, better known as
Mr. HAMP of Holborn. "Salve!" quoth I, as TIBULLUS. "The same to you,
Sir," responds HAMPIUS. "Now," said my friend WAGSTAFFIUS, without
whom no party is complete, "Now we shall be Hamp-ly satisfied."

The arrangement of the Frascati is a novelty; it is all so open and,
though there are plenty of staffers about, not in the least stuffy.
It would take a considerable crowd to overcrowd the place and to
demoralise the troops of well-disciplined waiters, all under the
eye of the ever-vigilant generalissimo of the forces, who in his
white waist-coat, black tie, and frock-coat of most decided cut and
uncompromising character--there is much in a frock-coat and something
too in the wearing of it--is here, there, and everywhere, and only
waiting till the last moment, and the right one, when the banquet
is ended, to give the word of command, "Charge!"--and the charge
(decidedly moderate and previously named in the _carte du jour_) is
received with satisfaction and defrayed with delight.

I have only one suggestion to make, and that affects the music not the
meal. Let the music be adapted to the dishes; and not only should the
course of time be considered as it progresses, but also the time of
the course. For example,--who that has an ear for music can swallow
oysters deliberately and sedately while the band is playing a mad
galop? Let there be something very slow and _pianissimo_ for the _hors
d'oeuvres_: something gentle and soothing for the oysters; there
can be an indication of heartiness in the melody that ushers in the
soup, as though giving it a warm welcome. There should be a mincing
minuet-like movement for the _entrees_, a sparkling air for the
champagne, and something robust for the joint. A sporting tune for the
game: sweet melody for the sweets, and a grand and grateful Chorale--a
kind of thanksgiving service as it were--when the last crumb and the
last bit of cheese have been swept away.

[Illustration: "Up I came with my little lot!!"]

After this to The Pavilion, in plenty of time to hear the ubiquitous
ALBERT CHEVALIER singing his celebrated coster-songs. Signor COSTA
was a well-known name in the musical world some years ago; CHEVALIER
Coster is about the best-known now. Thes