La Junta tribune., 1909-01-02


citations. but the cahmsn and hotel
Dorters for handling my luggage. One
can get along well With little extra
clothing. for readily found iaun.
dries and suit cleaners and pressers.
where the clothing would be returned
the same day.
always secure q room at hotel
without meals. This IL better for \
traveller who II travelling to see the
country and places OF interest, as he
will be able to take his meals where
II 10 most convenient, without being
compelled to return to his hotel. very
often In . distant part Of the city.
This will save considerable time.
When ! was In Paris I engaged room
and board At the hotel. More than
once I was compelled to hire a cab
In order to return In time for my
meals. This cost almost as much as
my meal would have cost Every
where In Europe there are restau-
rants Of one kind and another as well
as hotels where meals are served at q
reasonable cost. In England. Scotland
and the greater part OF Ireland. In
all the cities and towns, there are
tea rooms, where one can get a cup
of tea. bread and butter. sweet cakes.
jellies. jams, etc, and at most of
these places boiled and poached eggs.
and at some of them a steak or chop.
Thoaa nj nil nlA nd
very popular. They are not restau-
rants. The people In England are
are tea drinkers. have become q
tea drinker myself-not because l al
fond OF tea. for am not: but simply
| because have not had a good cup
Of coffee In the British Isles. will
return to my coffee as soon as set
foot on the American shore. The
English. In their homes and every
where. have a custom Of taking 4 cup
Of tea. with bread and butter and
dainties. In the middle OF the fore
noon. the middle of the afternoon and
about nine or ten o'clock at night
We have the same regime on the
|
meals a day. and absolutely no tea or
smack" between. A cup of tea, and
bread and butter and little cake,
and your costs only about fifteen or
twenty cents. and with two poached
eggs. q shilling. twenty-five cents.
prefer to order what | wish to eat.
rather than eat course dinner or
supper. as l can then have what
want. My habits OF eating are sim
Pile. prefer few plain dishes.
When l arrive at a town or city,
first deposit my baggage at the cta-
ton. where a fee of from one cent on
the continent to four cents on one
road In Ireland, Is charged. In the
British Isles generally . tuppence,
four cents are charged. Then I go
out to find hotel. I almost always
have one or two hotels to which I
have been referred. or which I find
recommended In the guide book. AT
the first.class hotels the charges are
generally high. ranging from one dol
lar per day and upwards for rooms.
and from three dollars per day and
upwards for room and meals, to
| which is to be added the tips Of the
various servants. the chamber maid
dining room waiter, and porter, or
as he is called in England, boots.
These fees are not large. but upon the
WHOLE they add somewhat to ones
expense. These servants are generally
paid no wages, and must depend up
on these tips for their means. For
one night have generally paid about
ten cents. or. In England, six pence
twelve cents, to each of the above.
provided the boots has done anything
for me. For longer time 1t would
be less proportionally. In first-class
hotels. 1t is more. l have had no
trouble in finding nice, clean and
comfortable hotels. where a room
with good bed. well lighted and
ventilated. and in good part Of
the house. for from about fifty cents
on the continent to seventy-five or
J eighty-five cents (three shillings and
half in England. paid sixty centI
for room at the best hotel in Char
| ters, forty cents at the best hotel in
Nogent, forty cents at fair hotel in
Tours. and sixty cents at good hote
at Orleans-all the above in France.
1 paid eight francs-one dollar and
sixty cents-at the Florence Hotel
in Paris for board and room. At
Antwerp. Belgium. I paid forty cents