A ROYAL BANQUET. -- The Queen's Banquet on Christmas Day, at Windsor Castle, took place in the grand dining-room. The chief dish, according to the "good old English custom," was a splendid baron of beef, nearly four feet long and between two and three feet in width, and weighing 180 lbs. There was like-wise placed upon one of the side-tables the hump of the Brahmin Ox presented to her Majesty by Viscount COMBERMERE, and slaughtered at the royal dairy in the early part of the past month; the hump, weighing 28lbs., which was cured after the most approved fashion, possessed a most delightful and peculiar flavour, and was greatly admired by her Majesty's distinguished guests. There were likewise on the banquet table several turkeys, pea-hens, and Cochin China pullets, which had been reared and fattened at the royal aviary in the Home Park.
Three imitation fir trees, in grand stands, and upwards of eight feet in height, were placed in the drawing-room (to which her Majesty and the Prince, with the royal attendants, retired after dinner), each beautifully ornamented with seventy-two wax lights, appended to the branches, which consisted of twenty-six composed of metal, covered with the natural leaves. The stems to which the branches and lights were affixed were of real fir. One of the trees was entirely frosted over, to resemble icicles and snow.
To the branches of each was suspended an immense quantity of bon bons (for presentation to the company) contained in small boxes and cases of various devices, richly and elaborately ornamented. One of these trees was for her Majesty, another for the Prince Consort, and the third for the Duchess of Kent. There was also a fourth, similarly illuminated and ornamented and festooned with bon bons, for the Prince of Wales.
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Carlisle Patriot 
