Lamoille newsdealer. [volume] (Hyde Park, Vt.) 1860-1877, 1868-01-01
M iseell Il II Y.
Foreign Correspondence to the Boston Journal.
MATTERS IN BELGIUM
LETTER FROM "cARLEToN.'
ANTWERP, Belgium. Nov. 27, 1867.

Of Belgium--is situated ou the banks OF
the Scheldt. There are few cities in
Europe better situated for commerce. In
former times 1t was most Aourishing. but
wars and political events turned trade and
comerce into other channels. and for half
u century it has been an insignificant port;
just as in politics, events sometimes leave
able men high and dry on the shore. SO
has it been with this When Napoleon
was master Of Belgium he constructed
magnificent docks, capable Of receiving
two thousand ships, intending to make it
the great Northern port Of the Empire, a
rival to London for the shipping entering
St. Georges Channel England could not
tolerate any such rivalry and fought him
with tepacity of purpose which brought
the downfall Of the French Empire.
From that time to the present the streets
of Antwerp have been d'eary. Even now
Brussels. wholly an inland town, present is
more hustle and activity than Antwerp.
Belgium is rapidly becoming workshop,
factories are going up, spindles, hammers
and forges are hummiug and pounding;
tall cbinneys pouring out smoke; a net.
work Of railroads has been built over the
little Kingdom; wealth is accumulating.
and sigus Of activity and energy are Wis.,
ible everywhere Antwerp begins to feel
the rising tide. She has a daily line Of
steamers to Iiondon--other steamers run
ming to Hull, Harwich. Leith, and other
. points on the eastern coast of Great Brit
ain. The harbor is crowded with small
vessels and some large ones. 1t was at
one time contemplated to make this. in
stead of Liverpool. the European port of
the new line Of steamers from Boston. but
the people of Antwerp were not quite up
to the Importance ofthe project. Lt
n1 SCENES IN THE CITY. Il.
The architecture Of the city is Of the
l7th ccntury--a mixture of Spanish,
French, Dutch and Germau The streets
we've built aloug ancient COW paths, judg.
ing from the turns and windings. You
see houses, story piled on story, tall. mar.
row. gables fronting the streets. curious
little windows. projecting ccruices, quaint
old water spouts. little cupolas. and dor.
mer windows; other houses built with
courts, with gardens inside. Moorish in
style; mixed in with these are modern
structures with Mansard roofs. and all,
old and new. bright and clean with paint.
New buildings are going up and there are
signs of thrift and enterprisc--not such
as you sec in American towns, but indi.
cations that the old city is waking from
its half.ceutury of sleep.
Here, as in most European towns, mar
ketipg is carried on by women and girls.
If you desire to study the people of o
country, visit the markets. see what they
have for food, and how it is dressed. 1t
is an excellent place to study national Pc
culiarities. Most markets are in the
open air.
The vegetable market of his city is in
wide street. You sec several hundred
women all dressed alike, each sitting in
chair beside her cabbages, carrots, tur-
nips, onions, celery, trufles, mushrooms:
each woman wearing straw bonnet, im-
mense in size, broad brimmed, fariDg.
with lapels like an elehants ears In
contrast are the cost tunes Of the girls. with
jaunty caps set of with ribbons, flowers
of pink. blue. crimson and purple, Autter-
ing with every toss ofthe head. Itwhcts
ones appetite to look at the turnips and
carrots---every speck of dirt washed off.
done up in punches to suit purchasers
Their water crosses aud salads are arrang-
ed most temptingly. They take great
pleasure in arranging what they have for
sale iu an artistic manner, and ss soon
as bunch Of onions is taken from their
tray. they re.arrange the remainder. NY
The people of Europe eat far less than
Americans They are to much greater
extent vegetarians I doubt II there Is
anything which the Dutchmsn would 50
take to heart as to be deprived Of cabba-
ges. BY far the largest portion Of thela-
boring people Of France, Belgium. Hol.
land and Italy are unable TO eat meat on
account Of its high price. A French cook.
with an ounce or two Of meat, q few slices
Of turnips and carrots, little salt and
pepper will get up delicious soups. The
people Of the United States know compsr.
atively nothing Of economy in the prepa-
ration Of food.