Pine Bluff daily graphic., 1901-10-03
THE I1,IlTf5 OFNORWAY
PLAIN AND WHOLESOME AID WITH. Y. CUT ANY FRilLS.

The Meals Are Formidable Affairs, { and Salmon Is Always Served. Guests Are Expected to Eat Heart fly and to E.a:s CT Themselves.
 At intervals e. e.gl.t or ten miles along the public highway, usually in connection with tie skyds stations, are inns where the traveller will i. ariably lind the comforts if net tie lu:..yries of lifc-r,eatE of food and shelter, bed and Doasd. There is no upholstered furniture or velvet carpets CT cggshell china, b.t always t.eat lace curtains at every window, sometimes in the win dows of tne stables.
 A luXlEioui1 American will have tc deny himself much that he is accus- toned to at home and will encounter experiences and customs that are new and novel to him. But if he is reason able in his requirements and behaves himself like a gentleman he will al- ways meet with q hospitable although a hOmely welcome. Tie Norwegian ho- tel keepers measure cur appetitcs by their own and give you so much to eat, particularly at the noon dnrc:, that you are stupid and sleepy all the rest of the day and snooze in your carriage IWhen you ought to be admiring the scenery.
 r 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. It 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 time. iThe people are honest. considerate and iunsellish. 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 ac- customed to at home. There are no carpets and no rugs on the floor. All the appurtenances are plain and sub- lstantial, without any effort at show and very little idea of convenience The beds are good. but usually the only cover is comfortable seven or eight inches thick and as heavy and un- wieldy as q feather bed. You can't tuck it in at the bottom or at the sides, and it is always sliding off to the floor It is too much covering for an ordinary sleeper and when the nights are warm, as they often are, you are compelled to choose between q chill and suffOcation.
 The pillows are another nuisance. There are usually Il bolster of feathers about the size of q barrel and a little bit of q i by 2 pillow an inch or two thick. With pretty trimmings upon it. The big pillow is too biz, and the lit tie one is two small. and you solve the dilemma hy rolling Up your ovcrcoat .nto 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 ana 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 iour kinds of cold sausage, strips of dried rein deer meat and half dozen different jams and preserved fruits. You are expected to partalle freely of that sort of lroVcnder and usually do so until you learn by experience that dried fish, boiled eggs, veal outlets and other hot food will soon follow if you are pa tent Tine coffee is usually good. and there is always an abundance of rich. thick cream. There is no warm bread, but five or six kinds of cold bread bak- ed from NEeat, rye and cat flour, be- sides the national "fatbrod' which no Norwegian table is ever without.
 The dinner is q formidable affair aft CT the fashion of the ordinary Eu- roDoan table d'hote. With soup, fish, roast, salad, preserves and pudding, while for supper you get the same as sortmcnt 0 cheese, cold meats, fish, sausage ai:d preserves that you have had for breakfast and two or three hot dishes Fish is the staff of life and salmon the mainstay It is served in some form at every meal. fried at breakfast and supper and boiled for dinner. with strips of cold smoked salmon of q deep rich color on the side at all meals
 The lakes and rivers are well 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 limos in silccessioD they heriu to lose