The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1896-01-17
MANNERiSMS OF CANADIANS.


Wide Difference in Customs Between
Them and Their American Cousins.
In conversation with Canadians
Americans notice many expressions
which are not in use among his own
countrymen. The Canadian eats his
"porridge" for breakfast like an Eng
lishman, and stares when he hears you
ask for oatmeal" A lady from st.
Johns, n. b., friend of the writer's,
once caused some CONSERVATION in
New York boarding house by asking
the waiter to bring her some porridge
at once. The fellow FASTENED to the
kitchen and informed the astonished
uandlady that Mrs. - insisted on hav-
ing partridge for breakfast. He had
never heard Oatmeal" called by any
other name.
The writer has seen Americans look
puzzled when asked at table to hand
the biscuits" a term applied in this
cou;1try chiefly to hot bread, but in
Canada used to designate crackers" OF
every variety. Canadians do not, as
rule, eat hot bread for breakfast, a meal
in their country consisting generally
of porridge, bacon. eggs, dry toast, with
Imarmslade or jam, and coffee. Soft
boiled eggs are always eaten from the
shell. and the practice of breaking them
into glass or cup is regarded with hor-
ror.
Butter is never served at dinner, ex-
cept with the cheese course, when cell
cry and biscuits" are also handed. 4
Canadian. like an Englishman. uses his
knife and fork constantly during din
,ner, never taking the fork in the right
hand except to eat pastry or pudding
or fish, when no fishknife is provided.
There are fewer sauces, pickles, rel
ishes on the Canadian than on the
American dinner table. but the mustard
pot is in constant requisition. l know
Canadians in New York who carry their
own about with them, having expert
enced much difficulty IN persuading
their respective boarding house keep
ers of the necessity of this article of
diet. Canadians do not drink as much
iced water as Americans do, and, in fact,
rarely touch it except in hot weather.
The prodigality which Is so distinctive
of American dinner tables is not often
seen in Canada. Fruits and vegetables
are less abundant and higher priced
there than here. During the winter
months especially. only the well-to-do
classes can afford TO indulge in such
luxurieS. On the other hand. the quail
ity of certain Canadian products is much
superior to that of the same articles
produced in this country. just at this
time of the year Americans would
consider an ordinary Canadian din
ner a feast fit for the gods.
The Malpeque and Csraquettc oysters
are so much superior in favor to our
Blue Points that the knowing gourmet
never insults them by adding lemon
juice OF tabasco or salt and pepper 10
them. but swallows them au naturel.
and regrets that he cannot ievour the
shell, which smacks deliciously OF the
most delicate of all bonnes-bouches.
Canada mutton is another delicacy
which Americans much en- ioy, after
our somewhat tasteless native product.
The ale of the country is also pleasant
surprise 10 visitors from this side. being
light, sparkling and deliciously stiEu-
lating. Canada cheese has q worldwide
reputation Less known. but no less
worthy Of fame. are the Canadian ap-
pies. especially the Montreal fameuse
ard the snow apples which cannot be
surpassed for delicacy and favor The
.AGsh OF these two varieties Of apr,e is