ablishments,
beautifully decorated in the "Old German" style, of the various beer
companies, most of which are Munich ones, the Lowenbrau, the
Pschorrbrau, the Muenchener Hofbrau, and others. Be careful to close the
metal top of your Schopps if you are drinking with German companions,
for if you do not they have the right, by the custom of the country, to
place their mugs on the top of the open one and demand another "round."
If when you have emptied your mug, you leave it with the lid open, the
waiter, without asking any questions, takes it away and refills it.

I now once more step down to allow A.B. to chat about the various German
towns.

Dresden

Dresden is not exactly an epicure's paradise, but there is one
restaurant which may, I think, be safely recommended as an establishment
of the first order. I am referring to the Englischer Garten, which is
managed by its proprietor, Herr Curt Roething. The principal entrance is
through a rather dingy looking archway in the Waisenhausstrasse, nearly
opposite the Victoria Salon Music Hall. The principal public rooms are
on the ground floor. The decorations used to be of a very dismal type,
but a year or two ago the rooms were all done up, and, without being
palatial or particularly artistic, they are now quite nice and bright in
their way.

There are also some rooms on the first floor which are generally used
for private parties. The atmosphere in the winter is apt to be rather
too sultry for English tastes, but it is perhaps less close than in most
other Dresden restaurants. At the back, there is an open space dignified
by the name of a garden, running down to a nice wide street, and here in
the summer a number of tables are laid, and one has the great advantage
of dining _al fresco_.

The attendance is well above the Dresden average and the waiters there
invariably clean and civil. The German waiter at his best is not often
one of the highest polished specimens of humanity, although some
compensation may be found in the almost paternal interest he takes in
_habitues_ or customers who have succeeded in winning his good graces.
The table linen and other appointments are up to the mark without being
luxurious.

In the middle of the day a huge dinner is served for 3s. By leaving out
one or two courses, you can get quite as much as you can eat for lunch,
and then you only have to pay 2s. This 2s. lunch is perhaps the
cheapest, and, at the price, the best meal of its k