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 were suspended behind the King's table, and one at each corner of the north end of the room.

At a quarter past six, the arrival of the King was announced, when the Lord Provost and Magistrates, and part of the King's suite, proceeded to the carriage and received his Majesty, whom they accompanied to the Advocates' Library.

About half-past six Bailie Henderson announced to the Lord Provost, who remained with his Majesty in the Library, that dinner was served up. His Majesty immediately entered the Hall, the band playing “God save the King,” and the company standing to receive him. His Majesty, who was dressed in a field-marshal's uniform, was conducted to his chair of state; and, as he advanced along the room, bowed most graciously to all around him.-stopping several times, and addressing a few words to some of the company.

Grace was said by the very Reverend Principal Baird. During dinner, his Majesty conversed in the most free and affable manner, sometimes with the Lord Provost, and at other times with the Earl of Errol. He seemed to be in excellent spirits. His Majesty partook of turtle and grouse soups, stewed carp and venison, in the first course; and, in the second course, of grouse and apricot tart. During dinner he drank moselle and a little champaigne, and claret during the rest of the evening. He made use of glasses 200 years old, of a very massive and antique form, which had been furnished for his table by Sir Walter Scott.

As soon as the King had dined, a silver basin, containing rose-water, was brought to his Majesty by William Howison Craufurd, younger of