Evening star., 1901-12-21
MEALS ON THE ROAD.
The Customs of Several Nations Re-
garding Railway Restaurants.

i u
gardinx Railway Restaurants.
From the London Mail. Y
A recent rumor that an attempt was be-
ing made to form a new syndicate which
would organize and control railway cater
ing in England on entirely fresh lines
serves as a reminder that British railways
In this respect are in some ways much be-
hind those of many foreign countries.
Apart from what has been done for third
class passengers by the institution of third
class dining cars, the luncheon baskets pro-
vided for short-distance travellers In this
country might be remodeled on German
principles to their advantage, when the
viands they contain are not
In the fatherland a tin receptacle, very
much like a milk can on small scale, Is
used for the purpose of compartment re-
pasts. Inside the tin are tiers OF trays,
upon each one of which the various dishes
are placed There is one for soup, another
for hot meat another for vegetables,
fourth for sweets, and a fifth for something
savory, while the little bottle OF wine or
lager beer is not lacking, ana the KNIVES,
forks spoons and glasses necessary Tor the
feasts outspread are all IN their places.
In Germany, too, most eNcellent system
of railway refreshment rooms preValis.
There is huge apartment, arranged upon
one side with a bar, and having all over 1t
small tables and seats. This apartment
serves the purpose of q waiting room as
well as a refreshment place. NO one need
eat or drink against his Will, though II ne
desire to do so he will find his wants quick
" and courteously attended to by compe-
tent walters, and what Is so charming
about the arrangement is the fact that be-
fore every train Is due to start railway
official enters who, while he walks slowly
through the room announces in the most
luSty tone the route of the train and the
platform beside which 1t is to be found.
At such stations as Oberhausen, which the
,,1l,I To n
reaches about 6 O'Clock in the morning, one
of the walters from the refreshment room
is told off to meet the train and announce
to the sleepy passengers that there Is a
wait of three-QuarterS of an hour, and that
breakfast is ready for those who require 1t.
The Swedish time tables mark certain
stations with tiny knife and fork, sign
that there are refreshment rooms The
plans of arrangement and procedure differ
absolutely in Swedish refreshment rooms
from German and English ones. There are
no walters. In the center of the apartment
is a huge table upon which all the eatables
are placed. also piles of plates, knives and
forks arranged in Il symmetrical heap, and
plates of bread. At one end the little
dishes of appetizers, without which
Swede dislilles to begin meal, are set out,
and at the other tea, coffee, milk and sweet
cakes as rule though sometimes these are
placed on side table apart Other side ta-
bes there are at which the travellers sit,
having first Of all helped themselves at the
center table. There is no confusion in this
scheme and no Gathering of tongues or ir-
litated demands for the waiter. Two or at
most three young women oH1clate for the
purpose of taking the fees, and one goes
around now and then silently collecting
plates that have been used and cleaning up
generally. Light bottled beer is placed
upon each small table.
Trays of fruit and the large sandwiches
always prevalent abroad, a roll of bread
split in two, buttered and lined with
sage, ham, pork or some other kind of cold
meat, are brought to the train doors at
most stopping places on the continent, and
where there corridor carriages the
newspaper boys penetrate, especially in
Sweden from early morn to dewy eve. In
Holland coups Of bullion are hawked, and
prove very comforting to those who have
just landed after a distressing channel pas
sage from England.