Bacchus is the divinity to whom Waggle devotes his especial worship. ‘Give me wine, my boy,’ says he to his friend Wiggle, who is prating about lovely woman; and holds up his glass full of the rosy fluid, and winks at it portentously, and sips it, and smacks his lips after it, and meditates on it, as if he were the greatest of connoisseurs.

I have remarked this excessive wine-amateurship especially in youth. Snoblings from college, Fledglings from the army, Goslings from the public schools, who ornament our Clubs, are frequently to be heard in great force upon wine questions. ‘This bottle’s corked,’ says Snobling; and Mr. Sly, the butler, taking it away, returns presently with the same wine in another jug, which the young amateur pronounces excellent. ‘Hang champagne!’ says Fledgling, ‘it’s only fit for gals and children. Give me pale sherry at dinner, and my twenty-three claret afterwards.’ ‘What’s port now?’ says Gosling; ‘disgusting thick sweet stuff — where’s the old dry wine one USED to get?’ Until the last twelvemonth, Fledgling drank small-beer at Doctor Swishtail’s; and Gosling used to get his dry old port at a gin-shop in Westminster — till he quitted that seminary, in 1844.

Anybody who has looked at the caricatures of thirty years ago, must remember how frequently bottle-noses, pimpled faces, and other Bardolphian features are introduced by the designer. They are much more rare now (in nature, and in pictures, therefore,) than in those good old times; but there are still to be found amongst the youth of our Clubs lads who glory in drinking-bouts, and whose faces, quite sickly and yellow, for the most part are decorated with those marks which Rowland’s Kalydor is said to efface. ‘I was SO cut last night — old boy!’ Hopkins says to Tomkins (with amiable confidence). ‘I tell you what we did. We breakfasted with Jack Herring at twelve, and kept up with brandy and soda-water and weeds till four; then we toddled into the Park for an hour; then we dined and drank mulled port till half-price; then we looked in for an hour at the Haymarket; then we came back to the Club, and had grills and whisky punch till all was blue — Hullo, waiter! Get me a glass of cherry-brandy.’ Club waiters, the civilest, the kindest, the patientest of men, die under the infliction of these cruel young topers. But if the reader wishes to see a perfect picture on the stage of this class of young fellows, I wou............