222 'OLD q' 



au lait, with new-laid eggs just parboiled ; at eleven he is presented 

 with two warm jellies and rusks ; at one he eats a veal cutlet a la 

 Maintenon ; at three, jellies and eggs repeated ; at five, a cup of 

 chocolate and rusks ; at seven he takes a hearty dinner from high- 

 seasoned dishes, and makes suitable libations of claret and madeira ; 

 at ten, tea, coffee, and muffins ; at twelve sups off a roast pullet, 

 with a plentiful dilution of lime-punch. At one a.m. he retires to 

 bed in high spirits and sleeps till three, when his man-cook, to the 

 moment, waits upon him in person with a hot and savoury veal 

 cutlet, which, with a potation of wine and water, prepares him for 

 his further repose, that continues generally uninterrupted till the 

 morning summons to his lactean bath. In this routine of loving 

 comforts are the four-and-twenty hours invariably divided ; so 

 that, if his grace does not know with Sir Toby Belch that " our life 

 is composed of the four elements," he knows at least with Sir 

 Andrew Aguecheek "that it consists in eating and drinking" !' 



This is a verbatim copy of his grace's daily regi- 

 men, pubHshed in one of the leading journals of that 

 day. Those who may choose to believe it may do so ; 

 but a moment's reflection will make it clear that a 

 'machine' would be required to assimilate the con- 

 stant succession of ' messes ' poured down the Duke's 

 throat during the twenty-four hours. It is certain 

 that the digestive organs of an octogenarian could 

 not do so. 



One or two matters to which I have referred 

 require further comment. The milk -bath was long 

 reported one of his grace's many luxuries; but no 

 real proof can be found that it existed anywhere 



