Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1889-02-10

tho other hand, q stranger may
fall in with a certain class OF poll
ticians or with a group OF club
loungers who have little to do
and are ashamed OF their country. Such
men know nothing Of public questions
which are always uppermoat with intelli-
gent Englishmen couldn't tell TO what
party Blaine belongs, and don't know
who is the Governor of New York. A
yonng English nobleman visiting ia this
country presented a letter Of inttoduc-
ton 10 me after he had been flying round
two weeks IN society Of some sort. He
told me that tho people with whom he
dined could talk OF nothing save the
scandals OF the last London season, a
subject OF which he had enjoyed a sur
felt. Is it any wonder that Englishmen
are sometimes led into unpleasant criti-
cisms of America"
DEPEw's ESTIMATE OF THE L
"What is your own experience in
England ?"
81 think the English are more cor
daily hospitable than We. When I was
last in England / had two invitations to
luncheon and dinner on every day Of my
stay. / was not a public man, but 1
was treated with ELUSIVE hospitality
wherever | went. My attitude on the
Irish question wos well known and it
was at variance with that Of nine tenths
Of fashionable England, but nobody was
cold 10 me On that account.
at is noticeable at public dinners
that the most enthusiastic applause is
that which follows expressions OF the
hope that tue two nations may be drawn
closer together. You may set IL down
a. certain that the animosities toward
England bred by the civil war are dying
out and that no considerable number OF
FnplishmCn are uniriendly TO the United
States. Americans are better received
than the people of any other nationality
in London society"
ENGLISH CRITICISM.
What is the basis for English criti-
cism OF manner as seen in public con
veyances IN this country 2"
"Ny experience az an old traveller
leads me TO think that men in mass are
much alike the world over. In the Eng
lish Grst-class car you find very much
the same sort OF people that you find
here ia the d~rawing-rOom car. Ia the
English eecond-clas car the travellers
correspond in style and conduct to those
found in our ordinary passenger coach.
Our coach has this advantage, that you
are not shut mp in a small compartment
with a total stranger. | detest those
compartments. Very often your COM
panion il an extremely unpleasant per-
son, and | Qrieve TO say that the oOJec-
tonable chap is now and then an hmeri-
can.
WHAT SOME PEOPLE EAT.
81 like almost any kind OF food. said
the Rev. DR.. Talmage when taking
about proper eating, excepting cod
fish. | ike that u great way off. /
think three blocks il the shortest dis
lance l care 10 have 1t approach me. No
man can he a Christian II his stomach IL
ont Of order. | eat moro on Sunday
than on any other day in the week, for |
do moro work on that day than on any
other"
DR.. Talmage said further that he was
fond of pie, and that no always eats a
light lunch Of fruit and a sandwich after
speaking in the evening. He had been
advised against this last, he said, but
had found by experience that it did not
harm him, but that he slept better for
the late lunch as it took the blood from
the brain.
1t was an interesting talk and led to
some speculation as to how other promi-
nent men treat their stomachs. and [
took pains for a long time to find out
and make notes.
LEISURE BEST SAUCE.
James II. Pitcher says TINT he is really
omniyorous, eating anything that is
good, and taking plenty of exercise.
lone particular ingredient" he said,
fought TO be added 20 every recipe and
every monu. That is leisure. Soup
ought to be taken with leisure. Fish
ought TO be taken with leisure. Meat
ought to be taken with leisure. Every
thing you eat ought TO be taken with the
same sauce"
DR.. Alexander y. Mott says "In
cooking fOrinvalids the great desideratum
ia to give nutriment IN such form that
the stomach can most readily assinilate
it. The taste alone is not "A safe guide.
A dyspeptic, for example, IS constantly
craving things that cannot be taken with
impunity. The great thing about feed
ing is to take such food as is suitable TO
a PERSONS habits"
THE DIET or ACTRESSES.
Adelaide Nelson was a great gourmand
and actually died from improper eating,
or over eating.
Mrs. Langtry is remarkably fond of
oysters, and spends large sums on the
department of her establish
ment whether she is living in town, at
the seaside, or on a railroad car.
Rose Coghlan prefers the white meat
OF a chicken to almost any other meat.
Clara Louise Kcllogg's lavorite dish is
pork and beans.
Lillian Russell will not dine without a
salad if there is one to be had.
LIKES PLAIN ROOD.
The Rev. Robert Collyer SAYS GAS
for myself, | try to live like a Christian
aud II white man. like plain food we'll
cooked, and | do not care for any kind of
l like chicken-pie. like roast
pig for Charles Lambs sake. We have
roast sucking pig once Il year when lean
get my folks to cook it. l like seed-loaf
and tea-cake for my mothers sake. On
he Sabbath / eat four meals. | would
hardly know how to keep the Sabbath
tish-balls for breakfast. Sup
olemented with chops and coffee they
ire an excellent thing to preach a SER
non on. On my birthday always have
big dish OF oatmeal and cream, not
hat | am particularly partial to oat-
neal. had so much of IT when | wasa
10Y that it palled on my taste, but | {
made mp my mind long ago that if ever .
.ould afford it | would have oatmeal and !
.ream-not blue milk-on my birthday {
very year" .
Jim Nixon, the veteran circus man, '
s responsible for the statement that '