New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1901-09-15
AMERICAN GOOD THINGS.
WHAT TRAVELLERS IN EUROPE CHIEF
LY MISS.

THEY SIGH FOR BEEFSTEAK, GREEN CORN,
WATERMELON, COFFEE AND ICE.
The ocean current OF travel has now set again
toward the western shore of the Atlantic Some
NJ the summer travellers have already come
home, more are the way. and the rest will
come sooE. The most bringing with them
certain startling discoveries, and some OF these
ere made and brought home afresh each year.
even by those who cross the Atlantic often.
One OF these is that America is a great. good
Mace arc another is that little old New York
is good enough" for almost anybody.
These convictions do not imply any lack of
annexation OF Europe. The majority of Ameri-
can travellers fully recognize the advantages Of
Europe such as they are, lis beauties of nature
and treasures Of art its classic institutions and
its ruins. but these things are not the subject
of this sketch. This is about the advantages Of
America and the manner in which the convic-
ton Of them steals upon the traveller through
the very force of separation. 1t is an altogether
healthy sensation. and it shows that the one
who feels IL is unspoiled by European indul-
gence Neither is this intended to be pro-
found article. 1t merely concerns the sentiments
and the talk of the most Ordinary travellers who
The reader who has never spent week on
board westward bound Atlantic steamer may
be surprised and PERHAPS panied. to learn that
the subject OF discussion which t-anscends ali
others among those who have been gathering
summers experience and culture is food. Ameri-
cans who travel meet other Americans every
where they go; but when they get on board the
ship which is to bring them home they dnd that
at least nine-tenths of their companions
their countryrlen. At once their. thoughts and
aspirations are let loose, with a conviction, now
felt for the first time in long while that they
will reach sympathetic ears Experiences are
first related and compared, and these quickly
give place to the expression OF longings- The
beauties Of lake mountain, picture gallery and
ruins are mentioned, but dwelt on lightly;
then comes the absorbing topic Of the desire for
food After one has learned the trick, II is
amusing 10 start a group Of three or four nome
ward bound Americans on the subject or fooo'
and then to sit still and listen and see how they
get on. One would suppose that they had passed
their summer in dungeons on bread and water
instead Of battening on the fat Of many lands
There are five things which will perhaps grad
ually, but certainly. rise to the surface OF the
Observation-Disclosures green corn. water
melon, coffee and ice. Green corn, watermelon
and ice are not much expected in Europe. though
traveller feels SURPRISED and grieved and hurt
at the discovery that he cannot get beefsteak
and coffee
England is the land OF beef and to the Ameri-
can beef means, first of ALL beefsteak He does
not realize till he sees it how thoroughly the
beef consuming habit of England is given over
TO roast beef. Beefsteaks are somewhat used,
Of course, and there are even beefsteak clubs
but the rump is the usual cut, and the average
Englishrnan would probably think any other
portion wasted on steak. when IT might be roast
ed The thick double sirloin. or club steak is
virtually unknown ''Oh, yes" said English
hotel landlord the other day. Il have heard OF
those steaks that you have in America; porter
house you call them don't you?" And 1t may
be news TO some that the name OF "porterhouse
steak" as well as the thing, is purely American.
In Germany the rump steak, of inferior quail
lily usually, be had, but the sirloin and the
Frferhouse are again unknown. In France the
Alet is prepared in many messy styles, but the
Very word 'bifteck" implies how foreign thing
rs the true beefsteak. On the bill OF fare OF a
certain New-York restaurant thirty-three diff
lerent styles of beefsteaks are enumerated.
uher restaurants may offer more, but figures
are not al hand Such list this would be as
Great surprise 10 the average European hotel
keeper as the printed menu ITSELF revised and
Neteu anew every day.
Green corn is purely American product, and
would be too much to expect to see 1T adopted
~ Europe after so few centuries as Europe has
NC TO investigate and consider its advantages.
fooacco found its way into rapid favor In
Europe. but that had the suspicion of a vice
"oout II TO give ii prestige. The potato also
zane 10 be adopted, through the determination
Va queen Elizabeth, ii is said. to favor Its inn
'o''er' who was her favorite. And SO green
'in may find its way at last Maize has long
eeii raised In various parts of Europe and is
u DIS FOOD for cattle ana with rigid restric-
= III the green state of which they are fond
arc natives shudder inwardly, II they do not
W ~ outwardly and visibly and obviously feel
1'iih ed in their belief that the American is
'A lar from the savage Doubtless they dread
ee ehe next tale viii be OF eating the roots Of
trees and balls OF mud.
- tae snip took few watermelons on her OUT
'oSase' so as to rejoice the American
eheers with them the return It will be
''o peasant to watch the looks of amazement
- tiie faces or the Europeans at the quantity
- uiis fruit which American eats In truth
'nce OF anything OF the size OF half a dinner
'ue afio three or four inches thick does look
1stner alarming to the unlnitiated as Tho more
is loucn 10 an already good sized dinner
r.. o.lsher does not realize even know
- inc "hoie edible portion OF this could easily
:, pi esseo INTO wine glass; and that even
"1'A % per cent would be water 1t IL