The kitchen is a noble apartment of nearly fifty feet in height - situated on the northern side of the Castle. And the Christmas good cheer requires ample space. As many as sixty turkeys are roasted for the Royal table at this season. The household and the domestics help, of course,,.to consume them. Large fires at both ends of the kitchen look enormous, and, with the viands slowly revolving on the spits, present a wonderful picture. On either side there are also charcoal fires for the more delicate cookery - for the chef d'oevres of French invention - aided by certain mysterious utensils used in the process that sadly bewilder the uniniated, whose astonishment is moreover excited by the great size and number of the culinary vessels displayed ostentatiously around the huge fire-places.

Among the standing dishes, we are informed, on her Majesty's table, there is a baron of beef, an immeasurable pie, and a boar's head, two or three brawns, and a large woodcock pie, which, by old custom, is sent over by the Viceroy of Ireland.

As might have have been expected, the staff of persons employed in the kitchen is numerous. It consists of a chef de cuisine (an important post, now filled by M. Moret), two master cooks, two yeomen of (he mouth, two yeomen of the kitchen, two roasting cooks, two larderers, five scowers, one steam-man, three kitchen-maids, two men in the green office, as it is called, their duty being to clean the vegetables; that of the steam-man is to boil them; and there are four apprentices, to learn the art and mystery of cooking.

The scene in the kitchen is one of great order; no bustle, no confusion; all the details, even of the largest dinner, being so subdivided and arranged that each person has his own part to attend to, and in consequence, there is no disorder. The quiet is remarkable. The chief scene of activity is when the footmen are in attendance to convey the dishes from the hot table in the centre of the kitchen, on which they are disposed, to the apartments in which they are to be served. We say apartments, as it often happens that her Majesty dines in private; and, besides, there are so many for whom provision is made, that the supply seems at all time enormous.

The Royal Kitchen, Windsor Castle.

Drawn And Engraved, By Permission, By J. L. Williams, Esq.

The Dreadful Turn-Out Of A French Plum-Pudding!!! Or The Misfortunes Of Monsieur And Madame De La Betise, Whose Grand Object In Life Was To Live In The English Style.

Truthfully Narrated By Horace Mayhew And Alfred Crowquill.,

Monsieur de la Betisb did everything as the English did. He drank beer for breakfast. He ate bifteks aux pommes de terre every day of his life, except when he had rosbif. He talked loudly. He walked loudly. He swore very loudly. He was, in. short, the terror of every waiter in every neighbouing cafe. But, above all, Monsieur de la Betise prided himself on dressing in the English fashion. To carry out the resemblance as closely as possible, it was his habit to dress in an entire suit of Scotch plaid, of the very widest five-barred pattern. This costume was made still more correct by the faithful addition of top-boots, spurs, a jockey's cap, and a huge pair of boxing gloves, which Monsieur de la Betise always wore on grand state occasions. To make his appearance in the highest degree English, Monsieur de la Betise was always accompanied in his rambles and visits by a real English bouledogue, whom he had trained in his leisure moments, when he was not reading "Ossian" or learning the "Box," to carry his English umbrella; for, like all Englishmen. Monsieur de la Betise would not go to an evening party even without his umbrella.

An English Groom.

Madame de la Betise had the same noble pride as her husband. To perfect the English illusion, she always walked out in a spencer or a riding-habit, and a riding-whip, accompanied with a parasol. For Madame de la Betise exhibited the same weakness (peculiar to all English ladies) for a parasol as her husband did for an umbrella. If she went to bathe, she always took her parasol into the water with her. Her dress never had less than ten flounces. She was also followed in all her visits and rambles by a beautiful little King Charles's dog. At home she was solaced, during Monsieur de la Betise's frequent visits to the cafe, or his club, as he called it, by the attentions of a numerous little feline family, consisting of half a dozen cats, and as many kittens, which she had learned, from authentic sources, was another interesting custom of all English ladies.

Their domestic hearth (which consisted of an English warming-pan filled with charcoal) was never in want of excitement, for the bouledogue and the King Charles and the cats were always fighting.

Their groom was also dressed after the style of all, English grooms.

Monsieur and Madame de la Betise determined in their love for English manners and customs, to have a Christmas dinner, dressed entirely in the English style. Accordingly, they purchased a fat goose; which was considerably larger than the largest French chicken, and a tremendous piece of rosbif, weighing not less than 21bs. 6oz., and all the materials for making an English Plum-pudding. These materials Madame de la Betise copied out of a French cookery-book, and were as follows: - Oranges, lemons, brandy, pepper, salt, suet, plums, butter, bread, eggs, almonds, currants, cheese, cream, and half-a-dozen spoonfuls of table-beer. They were to be beaten up all together, in their respective propertions, and boiled for twelve hours in plenty of water.

Madame de la Betise (who had lived in an English nobleman's family in Whetstone Park) kindly consented to superintend the cooking of the pudding herself.