Gallipolis journal. [volume] (Gallipolis, Ohio) 1837-1919, 1850-08-01

My letter was minute enough
s about the great sights Of Paris.
E may mention one or two little thing
, which would seem trihing but in |
letter 10 a sister. The bread for in
stance. never saw any yeasty
. compound that can compare with ii
s absolutely some OF it would shame
: show for purity, or might stand il
the worlds metaphor for standard
r Of whitenesS; white as Paris bread
J Upon my word, / thought l never
could eat enough. II is a famous
staple in Paris, forming, with soul
wine, the sole (almosD subsistence
:. of half the population. 1t is one ol
the articles which Government in
sists on keeping cheap, for a hungry
Partisan populace would be a dan
gerous thing to deal with. There
fore, you may see it festooning win
dows (eating houses) in all manner
of complex and inviting forms; it
is trundled through the streets; you
see ragged urchins munching it at
street corners, loafers as you know
Immediately; emphatically the staff
of life here, for | have seen a man
Juggling along huge post of bread
the price of few sous, on which
he could well lean as crutch-or
YOU will see il in a rim form, big as
cart wheel, or else in loaf large
enough for a cannon target.
Al the hotels it is brought to you
in rolls about eight inches in length,
with a brown crisp crus this
with coffee, is fit for the lips of the
Grand Turk, and | wish no other
breakfast. But as | said before,
there is, with the Parisians, differ
ence between coffee and breakfast
one is "cofee" per Sc, taken in deli
cious loneliness, and the other is
technically "breaklast." But we
Americans at the hotel combine the
two, after calling for a steak. The
Americans are perhaps the only ma
ton who breakfast heartily. You
are aware perhaps, that ;he Paris no.
tells have only one regular meal per
day, the dinner or table d'hote, at
five or six o'clock. The morning
meal is taken either at the cafes, or
if at the hotel, only as called for
from eight to twelve O'Clock, no two
persons ever being seen TO breakfast
together. The table d'hote is the
meal which concentrates the French
mans utmost of ceremony, style and
taste in cooking. 1t is the custom
for many PariSians to dine daily at
a particular table d'hote, paying ev-
cry day for their meal as they 60 out.
Here again are the comforts of a
home! don't you say so? This ia
bic d'hote is managed with the most |
exquisite nicely, on the principle OF
making little go a great ways
Course follows course in quick sue
cession, each being prepared at a
side-table, so that for each course
you can take only so large a piece
as is prepared for you; hardly two
things are served together, bread be-
ing the great Offset for everything
Even pommes de terre are served
up alone; and, as for management,
1 can tell you, | have seen couple
OF chickens Zone Of the courses) serve
fifteen people, so minutely calcu-
lated is everything. One Astor din
ner would keep a Partisan table
d'hote a week; yes, what is wasted
on it in unscie2ti6c carving. Yet,
every body feels after dinner that he
has eaten enough, he hardly knows
of what. The price of good table
d'hote is five francs, one dollar near
Iy. l ate ignorantly in Paris, not
knowing how one-half that nourish-
ed or vitiated, as the case might
be, my blood; / was little squeam-
sh at first, but soon found that it
was no use, and finally went into ev-
cry thing boldly. lido recollect one
thing, though, one day ate two cab
Dage heads; and you know l detest
cabbage; yet | could have eaten
Iwenty-four more; how do you sup ,
posel l was speaking Of bread, but
The butter is curiosity. Not par /;
Iicle OF salt ever touches it; it is -,
made every day, and isas white as
he driven snow; is brought into the
(never dinner table) in lit
lie thin pats of about dollars size,
exquisite little nothings, of which an :
stomach could store doz- !
sn; but stop, each pat has it price af- ,
liked, and before one is long in Paris ,
le learns to content himself with one :
Or two. Do you think, by the way, :
hat these non-essentials are put on !
10 your table in abundance, Of which
ycu can take OF leavel No; so
much and if you call for more, pay
or it. Mite by mite the coral in {
;ect builds its palaces, and ounce by /
ounce the Paris cuisinier or maitre S
pHoteI makes bis money. Every 6