at Brookes', and Charles Fox, his friend, was not more fortunate, being
subsequently always in pecuniary difficulties. Many a time, after a
long night of hard play, the loser found himself at the Israelitish
establishment of Howard and Gibbs, then the fashionable and patronized
money-lenders. These gentlemen never failed to make hard terms with
the borrower, although ample security was invariably demanded.

The Guards' Club was established for the three regiments of Foot Guards,
and was conducted upon a military system. Billiards and low whist were
the only games indulged in. The dinner was, perhaps, better than at
most clubs, and considerably cheaper. I had the honour of being a member
for several years, during which time I have nothing to remember but
the most agreeable incidents. Arthur's and Graham's were less aristocratic
than those I have mentioned; it was at the latter, thirty years ago,
that a most painful circumstance took place. A nobleman of the highest
position and influence in society was detected in cheating at cards,
and after a trial, which did not terminate in his favour, he died of
a broken heart.

Upon one occasion, some gentlemen of both White's and Brookes' had the
honour to dine with the Prince Regent, and during the conversation,
the Prince inquired what sort of dinners they got at their clubs; upon
which, Sir Thomas Stepney, one of the guests, observed that their dinners
were always the same, "the eternal joints, or beefsteaks, the boiled
fowl with oyster sauce, and an apple tart - this is what we have, sir,
at our clubs, and very monotonous fare it is." The Prince, without
further remark, rang the bell for his cook, Wattier, and, in the presence
of those who dined at the Royal table, asked him whether he would take
a house and organize a dinner club. Wattier assented, and named Madison,
the Prince's page, manager, and Labourie, the cook, from the Royal kitchen.