26 Presidentship of Martin Folkes 1747 



1747. In the records of the first ten dinners, from March 24, 

 1747 (O.S.) to May 26, 1748, no distinction is made between 

 subscribers and visitors, and no one is specially named as 

 chairman, though, as the name of Lord Willoughby is usually 

 placed at the top of the list of the company, it may be 

 inferred that he generally presided. The following list 

 is that of the first dinner of which the record has been 

 preserved : 



March 24, 1747. 



Lord Willoughby. Dinner. 



Mr. Cambridge. 2 dishes fresh Salmon, Lobster 



Mr. Burrow. sauce. 



Dr. Munckley. Cod's Head. 



Mr. Davall. Pidgeon Pye. 



Mr. Lever. Calves Head. 



Mr. Ellicott. Bacon and Greens. 



Mr. Birch. Fillett of Veal. 



Mr. Nixon. C hine of Pork. 



Mr. Edwards. Plumb Pudding. 



Mr. Charleton. Apple Custard. 



Mr. Gibbs. Butter and Cheese. 



Mr. Postlethwaite. 



Mr. Freeman. 



Mr. Wray. 



Mr. Roderick. 



Mr. Newcombe. 



Mr. Colebrooke. 



No Demand. 1 



On May igth the second Duke of Richmond heads the 

 list, followed by Martin Folkes, the President of the Royal 

 Society. A fortnight later, when Folkes is again one of 

 the diners, his name stands at the top, with President 

 appended to it. And he continues to fill the chair every time 

 that he is present. A beginning was then made to distinguish 

 visitors from subscribers in the register. The dinners were 

 evidently becoming increasingly attractive, for the number 

 of visitors rapidly rose. Thus on nth August in the same 

 year, out of 22 who dined the half were not subscribers, and 



1 This note, frequently appended by the Treasurer to the dinner-list, 

 signifies that the number of diners was such as to obviate any call upon 

 the Fund of the Club. 



