The Superior times. [volume] (Superior, Wis.) 1870-1912, 1878-07-13


restaurants in and about the
grounds. You may see much of
French life in the theatres, in the
art galleries, in the streets and in
their public assemblies; but if you
want to see it az noture1, as a
Frenchman would say, you must
see it in the restaurants. When an
Englishman eats he seeks a modest
seclusion; the American does not
particularly care about making a
public exhibition of himself; the
German likes to sit under The
branches of a shady tree, or any
where with a few green leaves
around him, that remind him of the
woods and the fields. Not eo--with
the Frenchman; give him a roll, a
bottle of "vin o,dinaire," set him
out in the middle of the street or
OF the sidewalk, where thousands
can see him, and he is happy. There
seems to be no such thing as
privacy or home life in Paris, as we
understand it in other lands.
There are great many time hon.
ored humbuGs connected with
French cooking and French restaur-
ants, which ought 10 be exploded
by comebody. There are undoubt-
edly excellent French cooks, but
like every otter good thing in
France they are exceedingly dear,
and altogether out of The reach Of
ordinary people. There is not an
Englishman or an American in
moderate circumstance but who,
in his own country, eats every day
a better dinner than is eaten by
ninety-nine huudreths of the people
who come to Paris. There is not
So dear city to live in, believe,
on the face of the earth. KID gloves
may possibly be trife cheaper, but
everything else is enormously high
and growing worse every day. B =
fore you venture into a restaurant
feel in your pockets and examine
the state of your treasury; if it is
light, do no. 60 in, for if you do
You will find yourself on the stool
of repentance Tor the next six days.
Everything is charged for, even
the napkin with which you wipe
your lips; and after you have settled
your bill, the man for whose service
you have already paid expects a
little something Tor himsclE if he
has taken your umbrella he charges
You for that; if he gives your hat a
rub, another trIhing charge; when
he. pulls your chair from behind
you, lie holds out his hands; and if
you fail TO interpret his pantomime,
he can generally hunt up English
enough to make you understand
that he wants some "argent." The
restaurants are all about the grounds
many Of them masnificien,ly fitted
up and most of them have peculiar,
and some OF them excellent features.
About the dour Of noon you can
see them in all their glory. This is
the hour that the Frenchman eats
his breakfast, and his English and
American cousins who want 10 ap-
pear like Frenchmen eat their break
fast at the same time. Everybody
who can gec out of doors does so;
cold draughts, miserable dust,
drilling rain, are nothing if they
can only exhibit themselves. The
breakfast is simply respectable
lunch, being taken as a general
thing .thout tea or coffee; or any
thing else that would remind one of
a home breakfast in England or
America. And cne of the singular
features of their restaurant business
is that, for many of their most i'm
por,ant things, they are dependent
almost entirely upon England.
preserves. condiments,
soups, preserved meats, potted
hams and chickens, are mostly fur
nished by the great firm of Crosse,
Blackwell G 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
they had taken a contract to pro-
vision. no. only Paris. but the
whole world. Their case in the
annex to the main building is new
revelation of gastronomic wonders
and curiosities, 1t almost seems as
though they had exhausted the
science of ''cuisine." Baked, boiled,