The Newberry herald. [volume] (Newberry, S.C.) 1865-1884, 1878-07-17

''afS6uG. Lie IGSGau1duGS dle dill
about the grounds, many Of them
magni6cently fitted up and most of
them have peculiar, and some of
them excellent features. About the
hour of noon you can see them in
all their glory. This is the hour
that the Frenchman eats his break
fast, and his English and American
cousins who want to appear like
Frenchmen eat their breakfast at the
same time. Everybody who can
get out of doors does SO; cold
draughts, miserable dust, drizzling
rain, are nothing if they can only
exhibit themselves. The breakfast
is simply a respectable lunch, be-
ing taken as general thing with
out tea or coffee; Oh anything else
that would remind one of home
breakfast in England, or America.
And one of the singular features
of their restaurant business is that,
for many of their most important
things, they are dependent almost
entirely upon England. Pickles,
preserves, condiments, soups, pre-
served meats, potted hams and
chickens, are mostly furnished by
the great firm of Crosse, Black
we'll & Co., of London, their signs
meet you everywhere and their
goods are on every counter and
line every shelf. To look at their
catalogue, one; would think that
they had taken a contract to pro-
vision, not only Paris, but the
whole world. Their case in the
annex to the main bnilding is a
new revelation of gastronomic Won
ders and curiosities. It almost
seems as if they had exhausted the
science Of :'cuisine." Baked, boiled,
fried, fixed and grilled, everything
that man ever did eat, or even ex-
poets tc, eat It seems to me can be
found there; and as for pickles, my
mouth waters at the thought Of
them. It seems astonishing; but
there are no. others used at the
twenty-four restaurants in and
about the grounds. Sunday is one
Of the most popular days in the
week; the number Of entries some
times reaching one hundred and
thirty or forty thousand. At break:
fast and dinner, everybody (who is
anybody drinks wine, and this is
another grand humbug. The rea-
son given for drinking the wine is
that the water OF Paris is bad.
Well, it is not particularly good,
but the ordinary wine is worse and
simply execrable. I believe there
is better wine made to-day IN
America, with some very few ex
ceptions, than can be found in all
France. Who, that visited the Cen.
tennial at Philadelphia two years
ago, can forget the exhibition Of
American wines, equalling every
thing to be. found in the present
Exposition. I am sorry that there
are not some of them here to show
them what can be done on the
other side of the water. [ recollect
that for six months the Pleasant
Valley Wine Co., of Hammondsport,
New York, kept their champagne
on constant exhibition, not only in
bottles, but free to all corners and
when the last trial came before the
most critical committee Of wine
tasters in the world, they came off
with golden honors. Good wine is
dearer here than it is in London or
New York. Many of the famous
restaurants have faded entirely
out of sight. Tortoni's still re-
mains, but only the shadow Of it's
former self. The celebrated, 'Maison
|sDoree" has long since disappeared,
and the great 'Cafe des Trois
Freres Provencaux," one of the fin
est restaurants in Paris in the gol-
den days cf the Empire, is num-
bered among the things that are
past. There are plenty of cele-
brated restaurants still where they
know how to. cook and know how
to charge,-the "Cafe Anglais, the
:Cafe American" and the ''Cafe
Cardinal" all on the Boulevards.
The most attractive time to see
them is along towards midnight,
after the theatres and concerts are
ended. Hundreds of little tables
line the sidewalk and elegantly
dressed men and women, seemingly
perfectly unconscious Of the thou