The Sun.
London, England, 1855-04-10 00:00:00

great an extent depended. (Cheep.) It wag by an
exact observance of public obligations, accompanied with
those great stores of wealth which were congregated in
this commercial part of the metropolis, that the great
enterprises of this country achieved in former times had
been brought to a successful termination. (Cheers.) Her
Majesty's Alinisters could only hope by obtaining the
confidence of their fellow-citizens to give adequate sup-
port to that heroic army which was now fighting the
battles of their country in the East. (Cheers:) We at
home did not share in those dangers ; but it was 'our
duty to contribute such means and such assistance as
was in our power to support the exertions of our brave
troops. The illustrious duke by his side had been present
upon occasions of danger, and which he bad shared with
his fellow-soldiers, and had signalised himself on the field
of Alma and the heights of Inkerman. (Cheers.) He un-
derwent the same risks as the common soldier in whose
ranks he fought, and as he shared the dangers so also
does he participate in their glories. As public affairs
could only be successfully conducted by obtaining the
confidence of our fellow-countrymen, so in this case they
could only be brought to a happy termination by continued
confidence in that noble and gallant ally with whose
troops we had fought in the East, with whom joint ac'-
tion had been maintained, as the gallant admiral had so
truly said, upon terms of fraternal unity. (Cheers.)
Let us hope that t'his alliance would long continue, close
and unbroken, until the naval and military operations
in which we were jointly concerned should be brought
to a happy and victorious termination. (Cheers.)
The LORD MAYOR next proposed "The healths of the
Foreign Ministers."
His Excellency M. MIISITRUS, the Turkish Minister,
responded t i the toast in French, and thanked his lord-
ship and the compaoy on behalf both of himself and the
other members of the diplomatic body for the cordial
manner in which the toast was received. His Excel-
lency expressed his thanks for the sympathetic feeling
which had been expressed towards Turkey ; but called
upon to address an assembly honoured I,y the presence
of his royal highness the illustrious duke, he could not
but avail himself of the opportunity of testifying the
gratitude of the Government of his Imperial Majesty
the Sultan, and the admiration of the Turkish army
and nation, at the eminent virtues and qualities of his
Royal Highness, and for the gallantry and-courage dis-
played by him upon the field of battle when at the head
of his brave troops. (Cheers.)
The " Health of the Lord. Mayor" was then proposed
by his Royal Highness Vie Duke of Cambridge, and his
lurdsLip briefly returned thanks.
The remaining toa-ts were the "Preachers of the Day"
acknowledged by the Bishop of Oxford ; the " House of
Peers," by the Marquis of Breadalhane ; the "House of
Commons," by Mr. Masterman ; the " Corporation," by
the Recorder ; and "The Sheriffs," by Mr. Alderman
and Sheriff Muggeridge-and Mr. Sheriff Crosley.
Letters of apology were, we understand, received from
Lord Palmerston, Lord Paninure, the Ea;rl of Claren-
don, the Earl of Cardigan, and some other members of
her Msjesty'a Government, and distinguished military
officers, regretting their inability to bd present on the
occasion.

• His Royal Highness the Duke of Cambridge was
loudly cheered both on his arrival and upon hie departure
by la!ge crowds of persons who were assembled in the
neighbourhood of the Mansion-house.
The musical arrangements were under the direction of
Mr. and Mrs. Weiss, and Mr. Harker discharged the
usual onerous duties in •connection with the "loving
cup" and other requisites of a civic banquet.

The following is the bill of fare of the banquet, pro-
vided by Mr. Staples, of the Albion :
Turtle soup, turbot, fried smelts, crimped salmon,
slices of salmon ala genevoise, fillets of whiting, red
mullet a l'ltalienne ; galantines a la ge!ee, bulotines
d'agneau„ roast chickens, Suffolk hams, chines of mut-
ton, tongues, chickens a l'estragon, quarters of lamb,
cotelettes de mouton, sauce tomate, ris de veau a la dau-
phine ; ptarmigan, guinea fowls; wild ducks, goslings,
asparagus, seakale, lobster salad, stewed 'mushrooms;
gateau ala Napolitaine, gelee marbree, chklottes a la
Bohemienne, patisserie, geiee d'orange, blancmanger,
compotes do fruits, pains de rhubarbe, cheesecakes ;
Nesselrode pudding, Sir Watkin pudding, cabinet pud-
ding ; ices, ratifia cream ice, lemon water ice, orange
water ice, strawberry cream ice, ginger cream ice.