with intelligent eyes, to be learning constantly
what is going on in the provinces and among other nations--the court
secrets, the habits, the weaknesses of princes and foreign ministers, to
see clearly what all people are trying, to their utmost, to conceal, to
fathom the most deep-seated thoughts and convictions of those that attend
us in our own court--what greater pleasure and satisfaction could there
be, if we were simply prompted by curiosity?"

Ordinarily, when at Versailles, the King dined alone at one o'clock,
seated by the middle window of his chamber, overlooking the courtyards,
the Place d'Armes, and the long avenue that led to Paris. More than
three hundred persons,--stewards, chefs, butlers, gentlemen servants,
carvers, cup-bearers, table-setters, cellarers, gardeners,--were charged
with the care of the kitchens, pantries, cellars, fruit-lofts,
store-rooms, linen closets, and treasuries of gold and silver plate
belonging to the King's immediate household--the _Maison du Roi_. The
Officers of the Goblet were present when the King was served, having
first, with attendant ceremonies, "made the trial" of napkins and table
implements as a safeguard from evil designs against his life. Even the
simplest repast served to the King comprised many dishes, for the Grand
Monarch ate heartily, though with discriminating appetite.

Unless the Sovereign dined in the privacy of his bed-chamber, he was
surrounded by princes and courtiers. At "public dinners" a procession of
well-dressed persons continually passed through the room to observe the
King at his dining.

It was ordained that the King's meat should be brought to the table from
the kitchens in the Grand Commune after this manner: "Two of His
Majesty's guards will march first, followed by the usher of the hall, the
_maitre d'hotel_ with his baton, the gentleman servant of the pantry, the
controller-general, the controller clerk of the Office, and others who
carry the Meat, the equerry of the kitchen and the guard of the plates
and dishes, and behind them two other guards of His Majesty, who are to
allow no one to approach the Meat.

"In the Office called the _Bouche_, the equerry of the Kitchen arranges
the dishes upon a table, and presents two trials of bread to the _maitre
d'hotel_, who makes the trial of the first course, and who, having placed
the meats for the trial upon these two trials of bread, gives one to the
equerry of the Kitchen, who eats it, whi