La Junta tribune., 1908-10-03

Always on the table ana ~ drunk
with their meals. Everybody. with
very rare exception, pours water
into his wine. often fully one half.
before he drinks. so that it is con-
siderably weakened. The wine is
drank slowly. While every one has
bottle at his plate and can drink
all he wishse. find the people are
very moderate drinkers. The appe-
tite does not seem to crave II, and
il does not take much TO satisfy them
| have not seen a single exception,
at any hotel or restaurant, where
have dined-everybody drinks wine.
NJ. Fardouet said to me. I'VE could
not do any business until we have
taken a drink" said TO him. Il
know your customs. You are never
in hurry. You must have a soci-
able time before business. but 1t is
not so in America. admire your
sociability. In America when man
wants to buy a horse, he looks at
the animal, and II he is suited. he
at once asks the price. 1 will
give you SO much If trade is
made 1t is generally made quickly.
and If not. that is the end OF it,
each goes his own way" He said.
1--WE never talk about trade until
after we have sat down, eaten and
drunk some wine or something. We
show our horses until they are sat
isfied. and then we come into the
house and sit down and drink some
wine and talk in sociable way
not a word about business until we
are through with our visit. Then We
commence to trade. This is the
manner of the farmers of Perche.
1t Is almost the manner OF all bust.
ness in France. No one is ever in
hurry. II you go to bank to
get a draft cashed. you are invited
into a waiting room. You are seat
ed. The draft is taken into the
proper department. After an Ameri-
cans patience is wholly exhausted.
after probably ten minutes. or a quar-
ter OF an hour. you are invited. by
the concierge, or clerk. into the Of
flee and you are finally paid your
money. When train starts, it has
its sociable ways also. A bell rings
and few minutes later, the con-
ductor blows little horn. then an
another breathing spell. and the
whistle blows. then the train shortly
begins to move A little mixture OF
this sociability and moderation would
be boon to Americans. We rush.
We are pell nell people. Our
brains, our nerves and our muscles
are at a high tension all the time.
and we soon use up our substance
and energy.
Mr.. Watson told me he was at NJ.
Perriott's, a nephew Of the one re-
ferred to above. yesterday, He
went there to see again some of his
horses which he had promised to
return and look at again. II went
In an automobile. l was invited In
to the house. One or two other par
ties were there. We had to stay
and eat dinner. How long do you
suppose we were at the table?" l
said, II have no idea" well. we
were there just two hours and
half. They brought in one little
course. then, after we ate that. we
slipped some wine. and sat and talk
ed for fully fifteen minutes. before
another course was brought. We
sat down at twelve O'Clock and did
not leave the table until half past
two
returned with NJ Fardouet. in
the ordinary farmers cart. a large.
two wheeled cart. with box bed,
and nigh wheels. He drove fine
little French horse, of the Norman
type, spirited animal and good
traveller. We came back to No
gent in a few minutes, driving
through lanes, each side shut in by
hedges thickly grown with vines
and brush, blackberries growing wild
in abundance along these hedges. l
was shown. by NJ. Fardouet, fine
French bull which was kept In the
stable. He was red and white. In
shape and style similar to our short
horn, but not quite SO smooth. This
bull is two years old and would very
likely weigh 1900 pounds. saw
some OF this class OF cattle at NJ.
Erresf perriott's feeding In the lux
the Huisue. They were but three
years old and were almost as fat as
II they had been stall fed. and would
weigh about 1900 pounds. They are
good beef. good feeders and hardy
stock Of cattle. There were. also.