The Birmingham age-herald., 1904-10-16
THIS AND THAT.


a hospital or sanitarium: the guest may seek thinness or not exactly as pleases him. But, owing to care exercised in se- lecting the menu, he has the satisfaction of knowing that he is not likely to take on flesh curing his visit; and he dis covers incidentally that one may live pleasantly on dishes that have no fat tening tendency Whether he who has thinned out under treatment until his weight is less than the required mini mum is politely told to go elsewhere is not stated n the hotels announcement. Not only is Emperor William of Ger many versatile in what he does, but in what he eats and his kitchen contains four chefs, representing as many na- tions-a German, an Engishman, an Ital- ian and a Frenchman; 10 say nothing of the expert manipulator of sausage meat whose life work consists in accurately preparing the emperor's frankfurters. Each chef has his own company of as- sistants, always on duty like the mem bers of a fire department, and the kaiser is thus able to have his meals for a given day cooked and served after the manner of whatever nation his palate may happen to fancy when he gets up in l the morning.
 1 Quite a little book might be written about kings and their cooks, ranging | from the kitchen of the Emperor Franz 1 Josef of Austria, said to pay his chef a l yearly salary of $100OO, to the simple monarch of Norway, who loves herrngs with tomatoes and often dimes entirely on cold dishes King Carlos of Portugal the stoutest of all reigning monarchs, is catered to by an Englishman and finds his greatest gastronomic satisfaction IT half dozen oysters, followed by g Porterhouse steak. The king of Greece is an ardent macaroni enthusiast whC employs a yeritable artist in macaroni and the young king of Spain requires the culinary services of a man equally ex. pert in the cooking of goats flesh. King Edward of England on the other hand has no particular food hobby, but when ever he honors a subject by dining out with him, he brings along his own wine
 Conservative Bostonians are just now enjoying the distinction of entering and leaving their elevated cars by means of the latest thing in elevated railway echanism-namely, car door that opens, apparently automatically, when the train has come into the station and closes in like fashion just before it starts out again. As a matter of fact. the door like the iron gates that preceded it, is operated by brakeman. Aside from the fact that the new door allows the cars to be filled and emptied more quickly the removal of the rattling iron gates has materially decreased the noise made by the trains, thus. taking another ster toward doing away with the minor noises that all combine to make the racket of our modern elevated railway service.
 These new doors in the Boston elevated bring to mind also an amusing device re- gently put In operation in France to help passengers who have temporarily quilted their compartments in 8 railroad train and are anxiously looking for them when the train is about to continue its jour ney. On the window of each compart- ment, instead of the number that usually distinguishes these separate parts of a continental train, is a picture; on one