Phileas Fogg, having shut the door of his house at half-past eleven, and having put his right foot before his left five hundred and seventy-five times, and his left foot before his right five hundred and seventy-six times, reached the Reform Club, an imposing edifice in Pall Mall, which could not have cost less than three millions. He repaired at once to the dining-room, the nine windows of which open upon a tasteful garden, where the trees were already gilded with an autumn colouring; and took his place at the habitual table, the cover of which had already been laid for him. His breakfast consisted of a side-dish, a broiled fish with Reading sauce, a scarlet slice of roast beef garnished with mushrooms, a rhubarb and gooseberry tart, and a morsel of Cheshire cheese, the whole being washed down with several cups of tea, for which the Reform is famous. He rose at thirteen minutes to one, and directed his steps towards the large hall, a sumptuous apartment adorned with lavishly-framed paintings. A flunkey handed him an uncut Times, which he proceeded to cut with a skill which betrayed familiarity with this delicate operation. The perusal of this paper absorbed Phileas Fogg until a quarter before four, whilst the Standard, his next task, occupied him till the dinner hour. Dinner passed as breakfast had done, and Mr. Fogg re-appeared in the reading-room and sat down to the Pall Mall at twenty minutes before six. Half an hour later several members of the Reform came in and drew up to the fireplace, where a coal fire was steadily burning. They were Mr. Fogg's usual partners at whist: Andrew Stuart, an engineer; John Sullivan and Samuel Fallentin, bankers; Thomas Flanagan, a brewer; and Gauthier Ralph, one of the Directors of the Bank of England—all rich and highly respectable personages, even in a club which comprises the princes of English trade and finance.