The Marietta journal. [volume] (Marietta, Ga.) 1866-1909, 1896-08-27
LIFE IN PARIS.
Lodging and Food For Those Whose
Means Are Small.


There are over $4,000 houses in
Paris, and each one hes its major
domo in tho Sha ~ Of a concierge,
who is rs vigilant as Carberus in his
watch and ward over the mansion.
This mortal usually knows more
about your business than you do
yourself. He becomes an awe inspir-
in ? autocrat to the student wherever
he may find his abiding perch. The
concierge knows the financial con-
dition of each lodger and is on the
qui vive regarding gossip and scan
dal There are all sorts and cOndi-
tions of lodgings to be had in Paris.
The cheapest is called la cabinet.
literally a mere cupboard, with space
only for a cot. The price of this
bandbox is $24 per year. The best
| that can be said of it is that it is
shelter from wind and weather. The
occupant is expected to live in the
streets. Many a country lad has
come to the metropolis and begun
the battle of life in such box. The
next higher step toward comfort is
the "chambre, which boasts fire.
place and a window. For these lux
uries one pays anywhere from $50
to $50 Ia year. Next come the "cham-
bre ct cabinet" and the Judgment,
two rooms and kitchen with fire.
place and windows. The petit
apartment" begins the claims of
gentility. An apartment" embraces
whole suit and ranges in price
from 500 upward. The high water
mark Of luxury is the private hotel,
which answers to oCr handsome and
luxurious private dwellings and
mansions. In Paris grand hotel al
ways means public house.
So after a man has found a shelter
to suit his purse there are all sorts
of ways to live. Food is sold cooked
and uncooked at the street corners,
and itinerant soup and coffee vend-
ers promenade the streets. At cream
cries 5 cents will get coffee or ohoco-
late, omelet or salad, and cents ex-
ira provides delicious bread. Artists
and students patronize these places
and are satisfied
The business men satisfy their
hunger at the "bouillons with boil
cd beef, soup, cheese and wine, all for
Is cents. The Duval bouillons have
become world famous and are found
in every quarter of, Paris. This clev-
or Duval was originally butcher
in the Grand Halles and sold the
odds and ends of meat left in his
shop cheaply to the second hand res
taurants about. Paris. Seeing how
much there was in this branch of
his business, he determined to start
his own "bouillons. ~" Today his
wealth mounts up into high numer-
ais with many noughts following.
At the Duvals one can get a good,
clean meal for franc and half,
or order la carte anything fancy
dictates.
In the old Latin quarter Is sous
will get sumptuous dinner for tho
half famished student who cannot
afford to indulge in the luxury of
choice or the whims of his palate
In the cafe democracy rules, and ev-
cry man is as good as his neighbor.
In these restaurants the talk runs
fast and furious. The fixed price res
taurant offers a most varied and
fanciful bill of fare. The charm of
cafe life to the students is the Bohe-
mianism and good fellowship that
reigns. These are clubs of the world,
where everybody is at ease, where
artists, literary men, business men
and scientists meet on a common
ground. There is no ooign of van
tage better from which to analyze
the passing show. The student who
Graves the unexpected here throws
aside all convention and enters into
this happy go lucky existence which
demoralizes one, for the monotony
and dull round of life are decidedly a
phase of student existence. The old
Latin quarter today has a rival in
the new Bohemia in the Montmartre
district. Here are gathered many of
the artists, students and decadent
poets, and the old freedom and sans
souci of Latin quarter existence has
taken root and bids fair to outbohe-