Evening star. [volume] (Washington, D.C.) 1854-1972, 1895-10-12

Their supposed tendency to drink their
whisky neat A natural reply is that Amer
leans refuse to drink their water whiskietl
The poor clerk who cannot afford to drink
beer with his lunch, the bus-driver who ap-
preciates Garments Pull-up'' and the civ
man who drinks hard all day-all three
nave at their homes their private bottles
of Scotch whisky. Then, taking off their
shoes and drying their feet before the
cheerful, smoky open CRATE, with tobacco
pouch and bottle on the center table ard
With chum or two TO chat with, there is
reaHzed-at small expense-the ideal of
the English home" Abstract any one of
these five elemeuts-0) the open-srate fire
% the wet feet. ~ the tobacco pouch, (n
dream fades
There Is one thing in which London sur
passes Paris-the matter of hotels l was
almost gong to say that there is not one
nrst-ciass hotel In Paris. In London there
are many. The American idea has meme
tlated and worked vast improvements The
American will miss nothing but unsolicited
zee water. Instead of boys in buttons
there are maids-and what maids! They are
the best-dressed women in all England.
these great hotel chambermaids, or Gf you
Wild these chambermaids OF the great
hotels. although they are great chamber
maids, great in their good nature good
looks and honesty. great in their persons
tall, strapping, well-flled-out, yet feminine
soft-spoken, well-roun led and sweet-faced
They wear the most delightful aprons; and
as they come swishirg through the corri-
doris with their stiff-starched skirts all
cracking joyously, it is like music.
Lack of Rouge.
One Of the most distressing sights to tho
man from Paris is the lack Of rouge and
rice powder on the ladies' faces. 1t seems
immohest for them to be going about bare
faced, pare-lipped. bare-eyed. 1 do not
mean rouge from Il paint pot-there are
various kinds Of rouge YOU may go miles
in the daytime without ever seeing car
mined lip or penciled eyebrow. Then l
am sure their mode Of dressing lends it.
self to an uEgraciouS walk and a figure
that lacks chic. If one may believe his
eyes, In looking over the advertising pages
of such papers as 1.-The Queen" or 1.-The
Gentlewoman," the ladies of London wear
all kinds Of combination garments
In Paris. am told, there is one way. and
only one. all the year round. First, there is
the chernise of cambria, very long and rath-
er full; next. there is the corset, which is
very short, scarcely more than Il broad.
well-boned belt. broadening before and be-
hind. That part of the first-named gar
mcnt which hangs below the second-namea
Implement is tucked into a third garment.
Then there is very heavy silk pettcoat,
shoes and stockings, of course. And that
is all. When the gown is drawn over this
slight-winter or sunmer-Sarniture. en-
sembe Is produced, either going or coming.
or in profile. utterly different from the
smooth setting of combination garments
ard the stoN e-pipe-like rigidity of the long
un-giving English corset.
Another distressing thing in London is
the bread. They have every kind of bread
brown bread. black bread, aerated bread,
Hovis, Vienna bread, and even Hungarian
bread. Such variety itself shows ureaSi-
ness. In truth the English have no taste
for bread, and cannot tell good bread from
gestible buttered slices which go with af
ternoon tea, they eat no bread. At lunch
they take sweet flour pudding instead of
bread. At dinner they nibble bread. But
there is a deal of cake, divided into two
ella sses a. cake and CT Guns.
The buns predominant. There are Bath
buns and currant buns, b,ack-top buns, hot
cross buns, German buns, and buns. Their
purpose Is to fill up the front show win
dows of the bun shops, particularly those
Of the Strand. They are never eaten. At
night they are taken out of the show win
dow, tarted away and made into sausases.
Fresh buns are put in their place: and the
windows look gay and fresh again in the
morning. This is different from the EEg.
lish candies which may De seen In the
same windows These are never removed,
never renewed: but petrify In their sweet
ness, except that now and then kind
hearted person should buy penny's worth
crying out in the cold and rain in front of
Charing Cross station. The French can do
without candy; but th-y must have bread
and good bread. The whole French scheme
OF nutrition centers around the eating of
bread The wine makes the bread go down.
The fish sauce is to stimulate the bread
eating capacity. The meat sauce and all
the idea of the ragout is to the same end.
If YOU cannot learn to cat bread in France
YOU will starve, if living in family, or pay
high If eating in a restaurant 1t is a
matter for debate which is the better sys-
tenn.
Lastly-for this subject Is too big for
me-Worcestershire sauce Is not always
eaten on roast and broiled meat. as the
French and Americans fondly imagine. II
you want 1t, you must ask for 1t. The Lon
no, ho fp6 n +.
ing the kind of food that is set before them
that they have become cynical and disre-
gard even the national disguiser. There
are some who do not even take salt and
pepper, finding all the stimulus they need
in drinks before and after.
STERLING HELLO.