The Sun.
London, England, 1867-07-20 00:00:00

to sail that evening for her destination. The Eliza-
beth Tatham, sailing freight ship, also left Wool-
wich laden with builtling materials for the hospital
under construction at Bermuda.
A large number of the Belgian Volunteers have
visited the departments of Woolwich Arsenal and
Dockyard during the week, orders having been given
by the Admiralty and War officials for their recep-
tion any day during the working hours. On Thurs-
day an accident, which fortunately was not attended
with the consequences which might have befallen
him, happened to one of their number while they
were inspecting the dockyard saw-mills. He ap-
proachei very incautiously the revolving circular
steam saw, and was caught by the driving band,
causing a lacerated wound across the hand and
fingers, which bled copiously. He was taken at once
to the local infirmary, where he stated to Dr. Play-
fair that he was a medical man. He assisted in ap-
plying the nccessary remedies himself, although suf-
fering great pain from the wounds.
The B and E batteries of the B brigade Royal
Horse Artillery, in command of Lieut.-Col. Reilly,
C. 8., and Capt. Saunders, and the A and E bat-
teries of the Bth brigade Field Artillery, iu com-
mand of Capts. Whinyates and Sievwright, are
ordered to go down to Wimbledon this morning
from Woolwich to be present at the review.

Miscellaneous Foreign News.

(From Correspondents of the Anglo-American Times.)
PARIS, July 18.
I promised in my letter last week to give our
numerous friends now visiting Paris some hints
how to get along there. Singularly enough since
its publication I have been indirectly reminded of
that promise by a gentleman who called at the office
to purchase the journal, and who, in the course of
conversation, said, all at once, " By the way, I wish
you could recommend me a good hotel or restaurant,
where I could breakfast or dine reasonably ; I make
a very light breakfast, but I have never as yet paid
less than four francs, and the dinners are charged
in the same proportion." "My dear Sir," said I,
"in rambling through Paris for the purpose of
visiting its various places of public attraction, it
would be utterly absurd for you to think of losing
your time in coming back to breakfast or dine
at any special hotel, when you can obtain all
you want at almost every dozen yards distance ;
and as you speak a little French, you say
you cannot encounter the least difficulty. Set out
first with the knowledge that in Paris, as I believe'
is the custom generally in France, the breakfast and
dinner form the two special, if not the two only,
meals of the day. At all events they are what one
may term the pieces de resistance, and each not much
unlike the other. The first is taken about eleven,
or very nearly ; the second from five to six, or a
little later. This is a piece of information worthy
to be remembered, inasmuch as the great bulk of
the restaurateurs naturally make their provision for
their guests at these hours, and at another time of
the day would be found proportionably unprovided.
The next thing to be remembered is, take what's
going, and don't ask for things difficult to procure
at once. At each meal you will have for a
certainty a choice of soups, meat boiled and
roasted, vegetables of several kinds, and frequently
fish and game. In like manner you are sure of
several sorts of cheese, various kinds of preserved
fruits, and coffee at the fin;sh, with a miniature
decanter of eau de vie, of which you may take as
much as pleases you, either in your coffee or par se,
the decanter being marked with a graduated scale,
so that the smallest quantity taken is perceptible to
the experienced eye of the garcon in attendance.
In most restaurants you will find a carte to order
from, with the prices attached, but in all other
instances you must muster up French enough to
demand what they have, and to give your orders
consequent upon the information. And now for the
cost. If the reader be millionnaire or gourmand, or
both together, I should recommend him the Freres
Provencaux, where the bill of fare for the dinner
would probably resemble the following :—Potage
au lait d'amandes, tranclies de melon, raiis roses et
beurre de Bretagne, buisson de coquillages, bouchCes
alaßeine, MatelotteLegionns ire, E-arecotessur fonds
de tornates, Supreme de Poulets Vichy aux moraes,
Hourai Is a l'Atnericaine, Dindomreaux Bareutin
nature, Feves Sautees au beurre, Girolles de Fon-
tainebleau a la paysanne, Reine Claude Peches
d'Arcueil, Figares frappes au Champagne, Frontage
Louis de Baviere, Porie Laurent, Chateau d'Aygnem,
51, Dupre ; Clos de la Maltroye, 65, de Seuve-
raine ; Chateau Kirwen, 56 ; Champagne de Venoge

frappe.
If, however, the reader should, ou the other
hand, be only an ordinary mortal, satisfied with
supplying the wants of nature, and believing that
if he has any spare cash there are many better ways
of employing it than in gourmanderie and prodi-
gality. I will venture to draw his attention to
another carte, which he may regard as the ordinary
and average type of the restaurants of Paris.
MAISON RUSTIQUE ETABLISSEMENT DR BOUILLON,
PINAP.D, 49, RUE DES MOINES, PRES L'AVENUE
DE CLICRY, PARIS, BATIGNOLLES, ON POLITE EN
VILLE.
REMETTEE CETTE CARTE EN SORT ANT.
c. English monoy.
Serviette, napkin
Pain, bread lO
Bouillon, beef soup
Beetif, stewed beef 25
Potage, soup . 2O
Hors d'oeuvre 2O
Omelette
Poissons, fish 5O
Cotelotto do Veau SO
Coteletto do Mouton 4O
Bifteck ....40
Langue, tongue 3O
Ragout 3O
Lapin, rabbit
Volaille, fowl
Fricandeau SO
&c. &c. &c. &c.
Macaroni 3O 3(1
Salad
Dessert
Eau de Seltz
'
Coffee 3O
Petit Verro
VINE ET LIQUEURS.

17n Carafon 2O
„ Litre BO
Demi Litre

An analysis of this carte will at once convince the
reader that one can live well and inexpensively at
Paris even during the period of the Exhibition, and
unless he be a connoisseur in wines he will find the
yin .ordinaire at BJ. the litre, or French quart,
sufficiently goode
vin rd
takentoiboeinaie mixes better r with meals,heer
withmore
especially as the
water than the wines of a higher quality. And here
one word of especial caution to my English and
American
tlereoafdewrisn:eN,,,efvoerr say aotnmlyeaisl-tthime
edsiff"enrerninceg
of
winpresi,cebucto,nassidoenraeblies bweetiwie
aelvn
abottlede
da
ind ffe
rdernaeueg ho
ft
price in bottled wines is an item still more consider-
able,in and a stranger especially will soon find that
giving his orders in that manlier he will
have increased his account by some two or
three francs. If ho can consume a whole
bottle let him demand un litre. If a pint
suffice him une chessine pronounced shopeen. If he
be still more modest in his requirements un denzise-
tier, pronounced shortly mistee, will produce for him
a good half pint English measure. As regards the
arrangements of such restaurants, taking as an ex-
ample the one whose carte I have quoted pnr hasard,
everything bespeaks th,3 utmost neatne and order,
the waiters are attentive and well dressed, the table
napkins white as snow ; an 1, as an instance illus-
trating the remarks I have just male, I will men-
tion the nature and cost of a breakfast which a
friend and I took there the other morning. We
were supplied each with a mutton cutlet bedded in
potatoes fried in slices, and exquisitely cooked, a
salad, bread. My friend had a large cup of excel-
lent coffee, with its usual accompaniment. I
preferred a tumbler of light wine. We paid one
franc seventy-five centimes total for the two; that
is to say, somewhat less than eighteenpence,
English money. As we left my friend remarked, " I
dined yesterday at such an hotel," naming the
hotel in question, " for which I paid eight francs."
I may be permitted to doubt the fact of the cuisine
at that hotel presenting a greater variety than the
unassuming _liaison Rustique. At these restaurants
you way fee the waiters if you feel 5,) disposed, but