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the Latin peoples. For foolish prodigality and reckless, ignorant extravagance, however, we leave our English cousins far behind. Two American hotels come to my mind, as different in their appearance and management as they are geographically asunder. Both are types and illustrations of the wilful waste that has recently excited Mr. Ian Maclaren's comment, and the woeful want (of good food) that is the result. At one, a dreary shingle construction on a treeless island, off our New England coast, where the ideas of the landlord and his guests have remained as unchanged and primitive as the island itself, I found on inquiry that all articles of food coming from the first table were thrown into the sea; and I have myself seen chickens hardly touched, rounds of beef, trays of vegetables, and every variety of cake and dessert tossed to the fish. While we were having soups so thin and tasteless that they would have made a French house-wife blush, the ingredients essential to an excellent "stock" were cast aside. The boarders were paying five dollars a day and appeared contented, the place was packed, the landlord coining money, so it was foolish to expect any improvement. The other hotel, a vast caravansary in the South, where a fortune had been lavished in providing every modern convenience and luxury, was the "fad" of its wealthy owner. I had many talks with the manager during my stay, and came to realize that most of the wastefulness I saw around me was not his fault, but that of the public, to whose taste he was obliged to cater. At dinner, after receiving your order, the waiter would disappear for half an hour, and then bring your entire meal on one tray, the over-cooked meats stranded in lakes of coagulated gravy, the entrees cold and the ices warm. He had generally forgotten two or three essentials, but to send back for them meant to wait another half-hour, as his other clients were clamoring to be served. So you ate what was before you in sulky disgust, and got out of the room as quickly as possible. After one of these gastronomic races, being hungry, flustered, and suffering from indigestion, I asked mine host if it had never occurred to him to serve a _table d'hote_ dinner (in courses) as is done abroad, where hundreds of people dine at the same moment, each dish being offered them in turn accompanied by its accessories. "Of course, I have thought of it," he answered. "It would be the greatest im
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