The Perrysburg journal. [volume] (Perrysburg, Ohio) 1853-1861, 1854-02-27
405


price to the cost of the -four it is twelve
cents the two pound Loaf price which it
has never attained till now, since the disas-
trous Russian campaign under the first En-
peror. At present the charge for breakfast
at respectable restaurant, but not fash
ionable, snowy one, where, of course, the
charges are much higher for the same articles
of food, is about IS cents. For this man
will have beef steak with sliced potatoes.
an omelet which contains two eggs, dessert,
coffee or wine, and bread and butter He
gives two or three cents to the waiter. For
regular visiters this may be had for 80 cents.
| (Of boarding houses, such as we have in the
States, there are perhaps not as many in Pa
ris as there are in Columbus people either
take their own cooks or go to the restau-
rants.) In the restaurants where workmen
eat, the above articles cannot be had for less
than 20 cents-this is the minimum price
for such breakfast where the lowest rent is
paid. For dinner at respectable restau-
rant, consisting of the following articles "a
very common dinner in Paris )-soup, meat
or fish with vegetables, legumes, roti of
beet, mutton or game, salad, dessert, wine,
bread and butter, one pays from As to so cts;
while that portion of the laboring classes
who can afford to eat such dinner. NAV
and fashionable restaurants, such breakfast
will cost about rs cents, and the dinner 81
or more.
Such feasting as one has at the large hotels
in the States every day. is not known here.
except on particular occasions, in any class
of society, not even in the Tuilleries The
The economy which the price imposes on the
necessltous classes, exerts its influence on
the habits of those to whom the cost is
minor object. Delicacy of cooking is the
object sought after, and not profusion in
quantity and variety. French physicians
say that there is no such disease as dyspep-
sia /; certain it is that they have no patients
of that class which are called dyspeptic in
America. The French eat but few dishes
at each meal they are delicately and scien-
tifcally cooked they eat slowly, uniformly
drink the wine of the country with their
meals, and it is exceedingly rare to hear a
person complain of poor digestion.
In Paris, the breakfast time is from ten to
twelve o'clock in the morning, (some persons
take cup of coffee at eight J the dinner
hour is at five or six o'clock in the evening.
Only those who 60 to balls, soirees, or the
opera, take supper. The banks open at IL
and close at 4 business houses open earlier,
and close at five. Men obliged to be at their
business at ten, have their breakfast served in
their counting rooms from the nearest restau-
rant, and these abound everywhere they
then lunch perhaps at two o'clock in the
same way, and go home to their families,
their clubs, or their favorite restaurants, to
dine at leisure and profusely at five or six
o'clock, after which they are prepared for the
opera, or whatever evening amusement may
be their choice. A Frenchman would con
slider it barbarous to be obliged to 60 to the
Exchange, OR to pour over figures, with a full
dinner to digest; he chooses the time for di-
gesting his dinner when he shall be engaged
in evening amusement, and he does right
To eat the heaviest meal of the day at one or
two O'Clock, when great proportion of the
days work is yet to be accomplished, to swal-
low it running and in great pieces, leaving
the stomach not only to digest it, but first 10
chew it-that which the teeth should have
done-is asking little too much of poor
human nature. 1t will stand it awhile, but
finally must give way, and then comes that
disease which French physicians don't be-
lleVe to exist, because they have not seen it.
The great trouble in America is, that there is
too great profusiop of food; it is too cheap
and it is abused to the sacrifice of our health
1t is thrown upon the table in great quaint.
ties, without much regard to preparation,
and it is gulped down without system while,