We arrived well before the appointed hour and found our guests 

 assembling in great force. After a brief inspection of the Hall and 

 Table, which would not have disgraced a Royal Banquet, we 

 proceeded to business. Mr. Robinson, the mess man, had provided 

 an excellent spread, and it was done ample justice to. The sweets 

 were extremely popular ; one gentleman, who had not given one the 

 idea that he was keeping a lot in hand, disposed of wine jelly, jam 

 tarts, blanc mange, fruit compote and Californian cream in a way 

 that would have made the ordinary public schoolboy blush for 

 shame. Our Secretary had provided us with an excellent fluid, 

 which we had noticed him sampling about three times a week for the 

 last month, "just to make sure it was all right, don't you know." It 

 sparkled and fizzed like anything, was of a beautiful pale canary 

 colour and the bottles were plastered with gold foil. The taste was 

 a trifle peculiar, though not unpleasant, reminding one slightly of 

 some of the liquids we toy with on Saturdays at the Telegraph 

 Course. One could drink any quantity without getting " forrarder." 

 Our new master owned to two bottles without danger, and we all 

 woke up as fresh as larks. 



As soon as the cigars had been passed round, our Chairman, 

 who was evidently in grand form, proposed the usual loyal toasts, 

 which were received as they should be in an assemblage of soldiers 

 and farmers. When the noise had subsided, Furse mounted the 

 platform and gave us " the Meynell," and right well it went too. 



( 75 ) 



