f early, largely liquid lunch, where, if rumour
can be trusted, a good deal of important business is informally
discussed and settled.

The Kaiser Palast, on the Pirnaischerplatz, is a huge but not
particularly attractive establishment with wine and beer departments.

The best Pilsen beer in Dresden is obtainable at the Bierstall in a
little street off the Altmarkt, in a somewhat disreputable quarter of
the town; it is not a suitable place for ladies, but is quite
respectable for men. The beer is well worth sampling, but the air is not
fit to breathe.

Good Munich beer is to be had at the Zacherlbrau in the Koenig Johann
Strasse.

As regards dining at hotels.

The Savoy (Sedanstrasse), the Europaischen Hof (Pragerstrasse), and the
Bellevue (Theaterplatz) rank about equal. The set meals are of the usual
hotel type; the _a la carte_ prices are, of course, high. The preference
of the English is generally given to the Savoy, but the Europaischer Hof
is the most popular with German society. The Bellevue is very pleasant
in the summer, having a large verandah with a lovely view overlooking
the Elbe, where one can dine in the hot weather.

Munich

There are no absolutely first-class restaurants in Munich, although the
Hotel de Russie is certainly the best and now boasts of a capital
_chef_. It is under the same directorate as the Vierjahrzeiten, but
being a better class of establishment, with more modern appointments, it
has eclipsed the latter. It is now a case of the Vierjahrzeiten's nose
being put out of joint by its own child. Yet the latter, though rather
old-fashioned, is still very comfortable and has an American bar.

Schleich's Restaurant is very good, as is also the Continental, on the
Maximiliens Platz, and the Hungaerische Hof.

You should visit the Hofbrauhaus in the Platz, if only to drink as good
a glass of beer as one could wish to have. It is a fine and typical
specimen of a German Bierhalle, very respectable and much frequented.
After having had your first Schoppen (for having once tasted you
invariably want more) you rinse out your glass at a handy fountain
before presenting it to be refilled; but the person who takes your
Schoppen along with several others in each hand, invariably with
unerring instinct hands you back your same Schoppen. As an appetizer for
the beer to which it is supposed to give an additional zest, they place
a large radish about the size of an apple in a sort of turnip-cutti