Seriously, these things have more influence than may be, at a glance, imagined. The first great change I could wish to make in America, would be to see a juster appreciation of the substance, and less importance attached to outward forms, in moral things. The second would be, to create a standard of greatness and distinction that should be independent, or nearly independent, of money. The next, a more reasoning and original tone of thought as respects our own distinctive principles and _distinctive situation_, with a total indifference to the theories that have been broached to sustain an alien and an antagonist system, in England; and the last (the climax), a total reform in the kitchen! If I were to reverse the order of these improvements, I am not certain the three last might not follow as a consequence of the first. After our people have been taught to cook a dinner, they ought also to be taught how to eat it.
Our entertainment lasted the usual hour and a half; and, as one is all this time eating, and there are limits to the capacity of a stomach, a part of the lightness and gaiety with which one rises from a French dinner ought to be attributed to the time that is consumed at the table. The different ingredients have opportunity to dispose of themselves in their new abode, and are not crowded together pell-mell, or like papers and books in ---- library, as I think they must be after a transatlantic meal. As for the point of a mere consumption of food, I take it the palm must be given to your Frenchman. I had some amusement to-day in watching the different countries. The Americans were nearly all through their dinner by the time the first course was removed. All that was eaten afterwards was literally, with them, pure makeweight, though they kept a hungry look to the last. The English seemed fed even before the dinner was begun; and, although the continental powers in general had the art of picking till they got to the finger-bowls, none really kept up the ball but the Frenchmen. It happened to be Friday, and I was a little curious to discover whether the Nuncio came to these places with a dispensation in his pocket. He sat next to Madame de Damas, as good a Catholic as himself, and I observed them helping themselves to several suspicious-looking dishes during the first course. I ought to have told you before, that one rarely, almost never, helps his neighbour, at a French entertainment. The dishes are usually put on the table, removed by the servants to be carved in succession, and handed to the guests to help themselves. When the service is perfect, every dish is handed to each guest. In the great houses, servants out of livery help to the different _plats_, servants in livery holding the dishes, sauces, etc., and changing the plates. I believe it is strictly _haut ton_ for the servants in livery to do nothing but assist those out of livery. In America it is thought stylish to give liveries; in Europe those who keep most servants out of livery are in the highest mode, since these are always a superior class of menials. The habits of this quarter of the world give servants a very different estimation from that which they hold with us. Nobles of high rank are employed about the persons of princes; and, although, in this age, they perform no strictly menial offices, or only on great occasions, they are, in theory, the servitors of the body. Nobles have been even employed by nobles; and it is still considered an honour for the child of a physician, or a clergyman, or a shopkeeper, in some parts of Europe, to fill a high place in the household of a great noble. The body servant, or the _gentleman_, as he is sometimes called even in England, of a man of rank, looks down upon a mechanic as his inferior. Contrary to all our notions as all this is, it is strictly reasonable, when the relative conditions, information, habits, and characters of the people are considered. But servants here are divided into many classes; for some are scullions, and some are entrusted with the keys. It follows that those who maintain most of the higher class, who are never in livery, maintain the highest style. To say, he keeps a servant out of livery, means, that he keeps a better sort of domestic. Mere footmen always wear it; the _maître d'hôtel_, or groom of the chambers, and the valet, never.