The National tribune., 1909-11-04

show that this artist. almost unknown
outside his own country, UNDERSTOOD
perfectIy his business, and has pro-
duced a picture of which any Nation
might be proud | Will inclose photo
graph of it, which gives you as good an
idea as anything in black ana White
could, but for its wonderful softness OF
tone and richness of coloring you VIII
have TO take the word of your Sailor
Aunt.
Coming. out of the church, we went
at once to the hotel, for it was nearly
. o'clock. and we were beginning to feel
the need of refreshing the inner man.
The long. table in the dining room OF
the Grand Hotel was filled with Ger
mans NorWegians, English and Amerl-
cans, but these were all absolutely 81
lent during dinner. and II it hadn't been
for our own chatter there would have
been no noise whatever except That
made by the clatter of dishes. On the
table. when We sat down, We're numer-
Gus dishes of colo meat, cold ham, cold
veal and what looked like sliced bologna
sausage There were also plates filled
with three kinds of bread, the native
black bread, which is kind OF soilr ana
horrid, | III nix; Il liShter-colored bread,
which I didn't taste. and the usual
white bread which we have at home
The brctty maids brought us some de-
licious fish NORWAY is d great country
for good fish, you know, cod,
think it was. and apparently just
boiled in the usual way, and with IL
some potatoes tNorway's potatoes are
also famous), boiled also, and for gravy
| or sauce melted butter. Well, it went
! 10 the spot you better believe, and l
| can truthfuliy say that l never tasted
such fish and potatoes before in my life,
and shant expect to again when l leave
| Norway. Then, thinking the cold meat
was all in that line we were to have.
we proceeded to eat heartily of 1t, when
in came big platter filled with slices
of hot roast beef and potato made into
| little balls, repoS ng, brown and deli
cious- looking, in nice, rich gravy. After
this still another dish of hot meat was
passed to us, so if you ever go TO Nor
way don't become discouraged and
think the entire meal is on the table
| when YOU sit down, for it seems to be
the custom in this country to begin
with something rather poor, and then
bring on something really delicious. A
queer Kind of a pudding, which We
didn't like much, was the desert. There
are some things which you won't get IN
Norway, and no one whose happiness
depends on them should go there. These
are fruit, good beef or any vegetables
much except potatoes Occasionally, we
are told, you find string beans, but ex-
cept in the large hotels in the cities
you seldom have any vegetable but po-
tatoes. on the other hand. nowhere i'll
the world will you find such potatoes q
have not been to Ireiand), such deli
cious puffy, mealy ones, cooked just to
IA turn, and, as for the fish, it's simply
out Of sight. Several kinds of cheese
always grace Norwegian tables, and
there is an abundance OF everything
After dinner we sat down to consider
how we should pass the afternoon. II
had ceased raining, and that trollop of
a sun was out again as brazen as you
please. This cheered Elizabeth up lots,
and we decided to go down town aTd
make the arrangements for our driving
trip. 1t is such an easy thing to do.
You go to Mr.. +. Boyer, the tourist
agent, who has his Office in book and
stationery shop presided over by a very
intelligent young woman, who In the
absence of Mr.. Boyer, or it may be a