Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1922-08-18
TRAVEL In ENGLAND
RAILWAY Cars and Customs Different
From American.
FEWER PEOPLE TRAVEL FIRST CLASS
Food Served in the Diner Lacks the
Variety That is Demanded in the
United States-Drink Coffee Because
There is no Ice Water.


There is no Ice Water.
..lNhen Sir Auckland Geddes,
British Ambassador to the United
States. in a recent after dinner speech
before sthc Pilgrims Society in London,
urged Britishers to travel more ex-
tensively in America, he pointed out
that Americans have Travelled in Eng
land for years. Despite the frequency
of travel in the British Isles, Amerl-
cans still find that our English cousins
do many things which strike US as
quaint or peculiar, according to
communication to the National Geo
graphic Society by Ralph A. Graves,
sff. for example, the American Is
travelling first -class corresponding TO
our Pullmans and our chair cars) ne
finds that each compartment, as rule'
accommodates six travelers-three on
each side, with arms allotting the
nroner space for each traveller. The
thiYd class compartments accommodate
eight persons, and in the majority o.
cases on the trunk lines all the spaces
are taken. There is seldom difhcuity
itf-obtaining n first class seat, and TINS
is the chief advantage, for which frolA
40 to 40 per cent. higher fare is paid.
., Whistle Means "All Aboard.'
"The traveller usually delegates 10
the porter with his luggage the task OF
finding a seat. A bag or coat may De
placed on a scat TO claim it for the
traveller who may defer boarding the
car until a shrill warning whistle
blows.
uqf the traveller is going on crowd
ed train he would do well to OBTAIN
from the head-attendant of the dining
car a first sitting card before the
train starts. After Il train is under
way an assistant attendant comes
through the corridors announcing that
breakfast is ready for those holding
first sitting cards.
English Dining Cars Differ.
"Most of the English dining cars
differ considerably from American
diners The passengers sit in high
back pews instead of chairs. Ihe
breakfasts are usually Of the club va
r,ety. there being little choice for the
traveller. First our assistant attend
ant appears with individual dishes OF
porridge CASUALLY rather tasteless ac-
cordipg,to American standards because
II has been cooked without the sugges-
ton of sait) This attenGant is pur-
= sued by 81 second with hot milk, whlch
he pours on the porridge if the traveller
acauiesces. A third attendant follows
with q huge pot Of coffee in one mana
and another of equal size filed with
hot milk in the. other He fills your
coffee cup with the coffee and milk
poured simultaneously and in equal
quantities. Then comes the bread
basket attendant who allows you to
take q. roll or hunk of bread 1t is
seldom cut in thin slices.)
"The. porridgc or oatmeal is eaten
with milk Cor creamy and sugar, the
latter obtained from shakers with
patent caps which seal the shaker
when placed upright on the table, or
in the, wooden saltbox rack screwed
on the window sill. The salt is pour
ed from a shaker with a little funnel
in the top, and strange to say, even
though the climate of England is en-
ceedingly damp, the salt does flow
freely at all times and never cakes in
the. shaker.
: Ice Water Missing.
1.-The porridge course completed. our
hurrying attendant removes the plates
while q second asks if you will have
piaice or kippers. Perhaps you know
what he says, perhaps you don't, but
YOU are being given your choice of
fresh fish or kippered herring. Mean
time, your cup is refilled with milk ana
....1-