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TO THE EDITORS OF THE HERALD: I wish to bring up again in your columns that old, musty, and well-worn subject, "Memorial Hall." I do not care to discuss the "price of board at Memorial," for it makes very little difference to me whether it is $4 per week, or $6, for my bills are sent home to be settled by my paternal parent. But I would like to ask a few questions concerning the quality of the board, and the manner in which it is served. Why is it that when a person orders toast, for instance, he cannot have warm toast, instead of some stuff that tastes as if it had been toasted several days before? Why is it that if a person happens to arrive a few minutes after half-past-five he has to eat cold vegetables or none? And why is it that if a person orders a steak, or some griddle-cakes, they come up either burnt to a crisp, or not half done? It seems to me that either we should have new cooks, or else those in our employ should have a special superintendent appointed over them to see that they serve things decently. I will not complain of the wretchedly poor cooking of the meat that we have every evening, though it is hardly fit to eat, but I would like to be able to order from the extra bill of fare something that I could relish.

GOURMET.