New Britain herald., 1916-05-30
AN EASTERN SHORE BREAKFAST
Contemplation of It May Move the
 Reader to Start for Maryland.

] Louisville Courier Journal.)
 It Is as pleasing as the song of a
 bird, the ripping Of a brook or the l laughter of children to hear a satis- l lied patron chant the virtues of a l public eating place. The kicker we l have always with us. He invariably l is overcharged, badly fed, insulted by the waiter. robbed by the boy who l takes his hat, and finally turned into the street feeling that gold will not buy, good food or courteous treatment. He has looked in the wrong place l for entertainment. The place to find 1 abundance of excellent fare and wait CTS who take Lord Chesterfield as a model rather than Jesse James, is the Eastern Shore of Maryland The l Iact IS revealed by a man who has travelled for 30 years in the South and enriches, with an depreciation, i" the columns of the Baltimore Sun. The Suns correspondent writes l from Savannah, city which deceives 1 the newly arrived traveller by the breadth of it's streets, the uuaintness l of its domestic architecture the peace
 
 water-oaks festooned with Spanish moss and then leads him up to a first hotel" like those of New York or Chicago where his mouth Is watering for characteristic southern dishes, cooking and service. The Suns contributor deposes as follows:- I am on my way now to the good old shore, and the time cannot fly quick enough for me. I can almost taste the good things that are in store for me.
 I had occasion to spend a few days on the Eastern shore in May. The first town I struck was Crisield. took breakfast at a hotel there, and this is the meal I got for 50 cents: Strawberries and cream, two soft crabs, one boiled trout, two poached eggs, one glass of milk and one cup of coffee. That meal would have cost me down here just s2. I then went over to Pocomoke City, and I will say without fear of con- tradiction that they serve the best food and the best-cooked that you will find anywhere in this county. They will serve you with the best that comes out of the waters of the Chesapeake and the best that grows on the farps of the Eastern shore. l ate two meals there, and I am almost ashamed to tell you all I did eat as I have not space enough to go into detail of what I put away. And mind you, MT. Editor, only 50 cents per meal
 Gilded and blase Americans visit Paris, Nice, Mentone, Monte Carlo, Naples, in quest of good catering. A commercial traveller Strikes Cris- field and Pocomoke City, not by de- sign, and in search of good hotels, but in the routine of business. And behold he is feasted like a guest of Belshazzar, at 50 cents a throw! He goes away ashamed to tell how much he ate, but glad to be the trouba- dour of the landlord, the cook and the waiter who collaborated to pro- vide the spread.
 Few of us could consume two soft shell crabs, strawberries and cream, one broiled trout, two poached eggs, one glass of milk and one cup of coffee for breakfast. But if such a breakfast is beyond the bonds of the average appetite it must awaken un- bounded admiration in a commercial age whose spirit was reflected when the waiter yelled throughout the hall i've don't give bread with one fish ball"; in a period when the half-dol- lar is ninted as a walters tip and