M. Alexis Soyer, the celebrated professor of the gastronomic art,entered into a calculation, which he published in the London Times, as to the amount of flesh, fowl and fish eaten by a man in an average lifetime, and among the items we find the following enormous quantities :— i 30 oxen, 200 sheep, 100 calves, 200 lambs, 50 pigs ; in poultry, 1,200 fowls, 300 turkeys, 150 geese, 400 ducklings, 263 pigeons; 1,400 partridges, pheasants and grouse, 600 woodcock and snipe, 600 wild pigeons and teal; 450 plovers, ruffs, and reeves; 800 quails, ortolan and dotterills, and a few guillemots and other foreign birds ; also 500 hares and rabbits, 40 deer, 120 guinea fowl, 10 peacocks, and 360 wild fowl. In the way of fish, 120 turbot, 140 salmon, 120 cod, 260 trout, 400 mackerel, 300 whitings, 800 soles and slips, 400 flounders, 400 red mullet, 200 eels, 150 haddock, 400 herrings, and 5,000 smelts; and some hundred thousands of those delicious silvery whitebait, besides a few hundred species of fresh water fishes. In shellfish, 20 turtle, 30,000 oysters, 1,500 lobsters or crabs, 300,000 prawns, shrimps, sardines, and anchovies.