Daily national Democrat., 1860-10-24

The WAY THEY TRANSLATE French INTO
ENGLISH IN PARIs.-The Paris correspondent
Of the Alta, in an amusing account of the way
in which French is rendered into English ii
Paris, says
"In nuany Of the restaurants the bills o.
fare are printed on one side in French, and
on the other, Translation is made, into what
the expert" who is employed for the pur-
pose, fondly supposes to be English of the
most elegant description, and which he knows
must be correct, because he has dug it, word
for word, out of the most approved French
and English dictionaries. 1t is in this fact
that the difficulty of understanding it lies
The translation made for the benefit of thos,
who do not speak French are usually literal
and made without regard to, because withou
knowledge of, the peculiarites of combna-
ton and idiomatic phrases of the language
and are, in most cases. about as understands
ble as so much Chinese, Hottentot or Tim
buctoo-not half so understandable as th,
French, which might possibly be figured out
by the aid of dictionary of phrase book.
What could you expect to get in restaur
ant if you called for "Karitz at Indian" OF
an 'Epigram Of veal" or "Timbale of rice
devil manner" or a "small dab" for all thes,
dishes have seen put down on the English
side for the especial benefit of those who die
not understand French? "TGnale d. riz q
Fdnci5nne," is rendered "a cup of rice. at old
ness, and "Dieur Chinois, a Veau dc yie.
which means a couple of Chinese fruits, pre-
served in brady, is translated 1.-Two Chinese
in spirits" certainly not very palatable
morsel, should say, particularly if served
up with their tails on. But the best transla-
tion of the name of dish, and one which
certainly could not fail to convey to any one
who did not understand French an exact idea
of what he was going to get | saw in a fash
ionable restaurant on the Boulevard where /
was dining yesterday with friend. There
is very popular dish here put down as Iris
du veau, a la finsnciere" Now "ris du veau'
is the French for that portion of a calf s
'in'ards" knowhas "sweetbread," and "a la
financiere" is descriptive of the style of sauce
with which the article is usually served up
up here, and which of course, cannot be
translated. The translation, then, which
would be perfectly plain to any Englishman
or American, would be "sweetbread, a la
fnancierre." But how do you suppose the
erudite translator has done it? He has sim
ply made literal translation, word for word,
and the unfortunate foreigner who goes to
Nti"o lNotohidhb w bluS 10 lulOllueu lIlHL he
can there indulge in the "Smle of the calf to
the temale capitalist "
A paper called the "Times information
has been established in Paris, in which ad-
vertisements are published in five different
languages. From a number rendered into
English, and which the Atlas correspondent
has taken at random from the columns of the
Times, We present the following:
"a late provincial trader. ioung and mar
ried desires to obtain an employment, or ger.
ance in a commercial house in Paris, or out
skirt-IIe would give if wanted a bailling"
How satisfactory to the readers of the
Times to know that the "joung trader" is
willing to give "baillng"
ITO give up for professional enlargement,
a groeers stock with spirits and wines sales at
Versailles-in populous neighborhood bus
iness 10000 fir credit, none price: 700 fir. rent
ITO r. on account of second hand lettin :
beautiful local, lease five years: Apply, etc. q
Now, this is 10 doubt very eligible OPP
portunity for speculation, if one could only
tell what it was all about
"Delaponte proprietor of the Scie Ru-
bans, said the endless saw, fit to the saving
of pir@s as madries, planks thin, boards SUI
gar, etc Apply for the command, etc."
Valuable information, no doubt.