Barre evening telegram. (Barre, Vt.) 1898-19??, 1901-09-23
THE INNS OF NORWAY
PLAIN AND WHOLESOME AND WITH.
OUT ANY FRiLlS.

and Salmon IL Always Served.
Guests Are Expected to Eat Heart.
lily and to Wait ON Themselves.
At intervals Of eight or ten miles
along the public highway, usually in
connection with the skyds stations, are
find the comforts if not the luxurles
of life-plenty of food and shelter. bed
and board. There Is no upholstered
furniture or velvet carpets or eggshelI
china, but always neat lace curtains at
every window, sometimes in the VIM
dows of the stables.
\ luxurious American WI have to
deny himself muck that he is accus-
toned to at home and Will encounter
experiences and customs tat are new
and novel to him. But If lie is reason
able in his requirements and behaves
himself like gentleman he viii. al
ways meet with a hospitah.e although
q homely welcome. The Norwegian ho-
tel keepers measure our appetites by
their own and give you SO much to eat,
particularly at the noon dinner that
you are stupid and sleepy all the rest
of the day and snooZc M your carriage
when you ought to be aulniring the
scenery.
There is no style about the hotels,
and the service is poor. The household
work Is all done by the landlord and
his wife and daughters There are no
electric bells, and if you want any
thing you usually have to hunt for it
and help yourself. 1t Is the custom OF
the country for the travellers to make
themselves at home. and YOU are some
times compelled to look after your OWN
luggage or it is liable to be left. But
you will recover it again after a time.
The people are honest. considerable and
unselfish. but unpretentious in their
hospitality. There are no locks on their
doors. for none is needed. Burglars
and thieves are absolutely unknown.
The bedrooms are barren of orna.
ments and easy chairs that we are &C.
customed to at home. There are no
carpets and nc rugs on the floor. Al2
the appurtenances are plain and SUBJ
stantial. without any effort at show
and very little idea of convenience.
The beds are good. but usually tie only
cover is comfortable seven or eight
inches thick and DIS heavy and un.
wieldy as feather bed You can't
tuck 1t In at the bottom or at the sides,
and it is always sliding off to the floor.
1t Is too much covering for an ordinary
sleeper, and when the nights are warm.
as they often are you are compelled to
choose between a chill and suffOcation.
The pillows are another nuisance.
There are usually bolster of feathers
about the size Of barrel and little
bit Of a 4 by 8 pillow an inch or two
thick, with pretty trimmings upon IT,
The big pillow is too big, and the lit-
tie one is two small, and you solve tll''
dilemma by rolling up your Overcoct
into a ball and using that instead
There is plenty of fresh, heavy, HOME
made linen large, square towels that
have been woven under the same roof
during the long winter days.
The breakfast is abundant and often
terrifying. You are at first confronted
with five or six different kinds Of
cheese, an equal variety of cold meats,
timed fish. smoked herring and salm-
ON, cold boiled ham. three or 2our kinds
of cold sausage, strips Of dried rein.
deer meat and half dozen different
Jams and preserved fruits. You are
expected to rartake freely of that sort
of provendcr and usually do SO untiS
you learn by experience that dried fish,
boiled eggs, veal outlets and other hot
food will soon follow If you are pa
tient. Tho coffee is usually good, ami
there is always IN abundance of rich,
thick cream. I here is no warm bread,
but five or six kinds Of cold bread bak.
ed from wGeat. rye and oat flour, be-
sides the national "fiatbrod,' which no
Norwegian table is ever without
The dinner is Formidable affair aft.
err the fashion of the ordinary Eu
ropean table dhote, with soup. fish,
roast, salad preserves and pudding,
while for supper you get the same as"
sediment of cheese, cold meats. fish,
sausage and preserves that You have
had for breakfast ana two or three hot
dishes. Fish Ia the staff OF life a..A
salmon the nlaiustay. 1t is served Id
some form at every meal, fried at
breakfast and supper and boiled for
dinner. with strips Of cold smoked
salmon Of deep rich color on the side
at all meals.
The lakes and rivers are we'll stocked
with salmon trout. which are caught
in nets and Kept alive in tanks until
they are needed. You enjoy them the
first five or six meals, but after you
have had them seventeen or eighteen
times III succession they begin to lose
their relish. Beer Is the ordinary bev-
erage. Everybody drinks it. Claret
and Rhine wine can be had ut the lar.
ger hotels, but never any whisky.
brandy or other strong liquors. Local
option prevails throughout Norway,