ο»Ώ DINING WITH "OOM PAUL."|1899-11-10|Barry Herald - Welsh Newspapers Online
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DINING WITH "OOM PAUL."

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DINING WITH "OOM PAUL." Towards the end of March, 1'8'2, President, Kruger came over from Pretoria to Johannesburg, and on the 25th of that month he was (says a writer in the Daily Mail) entertained at a banquet by the teaming men of the town. It was stipulated beforehand that, as his Honour was not in the habit of dining out at so late an hour as seven o'clock, the dinner must be at six, which, it was added, was a concession to the curious customs of the Uitlanders. Punctually to the moment Paul Kruger arrived. He does not possess a dress-coat, but wore his usual rusty black frock-coat crossed by the broad green ribbon of his office. His breast bore his orders and decorations, but the stars looked shabby, and would have been all the better for a little polishing up. By the way, it is curious that Kruger insists on being addressed as His High Excellency the States President of the South African Republic." No smaller title will suffice. Now, in America, which is in a good many ways a considerably more important place than the Transvaal, the President bears absolutely no title, but with true Republican simplicity and directness is addressed as President only. Moreover, although the Governors of several of the States of America have prefixes such as His Excellency," the President of the United States is content with the plain address of an ordinary citizen. There is something very fine about this. However, to return to President Kruger. He duly sat down to the banquet, and a predikant, or clergy- man, said a portentously long grace. The President did not take soup, and drank no wine. He called for a big cup of coffee, and ate two plates of fish. Then the toast-master called for silence, and explained that his Honour had had enough, and wanted to go home. Captain Von Brandis, a genial old German, the landdrost, or civil magistrate, of Johannesburg, promptly got up and proposed The President's Health." Kruger replied in a gruff, throaty, husky voice, and after talking almost unintelligibly—of course in Dutch-for a few minutes, he reached under his chair for his battered old top-hat, put it on, and, nodding to the assembled guests, went away. The rest of the dinner and speeches bad to be got through without him, and after his departure an audible sigh of relief went round the hall, for he does not eat prettily, and his presence did not conduce to harmony or good-fellowship. This was the menu of the banquet: MENU. HORS D'CEUVRES. Olives. Caviars on Toast. SOUPS. Consomm6 a. la Republique. Creme a la Reine. FISH. Mayonnaise of Salmon and Lobster Salad. VIANDS. Chicken a, la Bechamel, Aspic of Foie Gras en Belle Vue. Ox Tongue a l'Ecarlate. Galantine of Turkey a la Perigord. Stuffed Boar's Head. Braised York Ham. Roast Duckling and Watercress. Braised FowL Larded Fillet of Beef. Lamb and Mint Sauce. Saddle of Mutton and Jelly. VEGETABLES. Green Peas. Asparagus with Butter Sauce. French Beans. Salads, &c., &c. ENTREMETS. Maraschino and Kirsch Jellies. Lemon Bavarois. Neapolitan Ice Puddings. Pyramide a la Nationale. Assorted Pastry. DESSERT. Asaorted. Coffee. i WINKS. Amontillado, Foreign Hock. Chateaux Margaux and La Rose. Champagne: Goulet, Fommery, Heidsick's Dry Monopole. Liqueurs. t Port Wine. h

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