Evening star., 1951-11-11
Travellers $ Notebook
Trains Rescheduied for FIorido's Season
By Jacques FutreIIe, Jr.

Futrelle, Jr.
fravsI Editor -a55
is being added; old ones, widened
and smoothed. The new trail starts
lat the top Of the chair lift and
!. sweeps In q gentle grade for lh
miles toward Cathedral Glen.
i OF the other ski centers, 21 are
located north Of the Mohawk Riv-
Ter, 80 in the southern region and
l3 In the area west of Syracuse.
i The State Department Of Com
merce is preparing guide describ-
ling the facilities, at the centers,
and listing transportation. II will
Ibe issued in mid-December.
II Il
Eating In b. A.-Several days
ago, a familiar blue envelope ar
lrived-"Via panagra, !" 1t said. The
letter was from a character known
throughout the travel trade as Bill
Clemens, although he draws his
lpay from Pan American Grace
Airways under another name.
i When Bill introduced himself
some years ago In letters to travel
EDITORS, he said his job would be
Ito fly about South America and
report first hand on travel attrac-
tions there, Latin life and Gus
toms. and the know-how Of get
ting around. A lot of travel
hungry Americans would call his
JOB a perpetual vacation, and GER
tainly 1t never appears that he is
doing much else than enjoying
himself.
His latest letter warned that he
was writing something a bit diff
ferent about Buenos Aires. "It's
mainly about food" he said, land
in this veritable gastropolis you
can expect to find most everything
a hungry tourist could ask for.
The price of meat is low enough
to send American housewives
scurrying down with refrigerator
Ships"
! The Argentine capital is proba-
Ibly the best-fed city in the world,
and eating there is never a prob
lem, he said.
! II y -
Meat Palaces-Then he goes on
to explain: Enough cannot be said
of B. A.. epicurean delights.
Where else in the world can
one get a sizzling, succulent steak
about the size of woman's
pocketbook-and almost as thick
for less than rs cents? A king
size platter of mixed grill with
enough beef. sauSages, kidneys,
chops, outlets, flletS and sundry
chunks of meat to satisfy your
four hungriest relatives comes to
less than a dollar bill in one of
the best restaurants in town.
Meat. is as plentiful as the
great herds that roam the Argen-
tine pampas, and prices are low
enough to make the harried
American housewife go completely
berserk. on entering this local
meat palace" which is what
Argentines call their butcher shop.
The choicest steaks sell in the
neighborhood Palacio de la Carne
for less than 20 cents a pound.
T-bones and sirloins cost less
than a dime. but few Argentines
care for such inferior meat. Ham
burger meat. just for the record,
because no one would even think
of giving this to dog, can be
bought for less than a nickel a
pound.
| +4&
The Confiterias-Don't for a
moment get the idea that meat
Is the only food to be had In
Buenos Aires. Even q vegetarian
would be happy here. The city
itself. as one would imagine a city
OF we'll over 4 million souls, IS
truly cosmopolitan and chock-
full Of excellent Spanish, italian,
English, Scandinavian and even
Chinese and Russian restaurants,
representing the large foreign COL
onies within the city.
II you like entertainment with
your meals. you'll find B. AS
many cabarets, night clubs and
boites exciting. There are more
night clubs per square foot on
Gale Corrientes, the Argentine
broadway. than in any other Latin
American city. And for those
who would rather take their nour-
ishment more sedately, there are
literally thousands of tearooms
sidewalk cafes and confiterias.
The confiteria is unlike any,
thing you ever saw. It's a COM
bination English tearoom, French
cafe. American bar and ice cream
parlor. with a delicatessen thrown
in for good measure.
Nothing typifies the true Buenos
Aires atmosphere Of good cheer
and zest Of life more than the
conflteria. It is to Argentina
what the, ice cream parlor is tc
, America. only more so.
TRAVEL.