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The Press Party for Chicago,

Landlord versus Tenant.


Landlord versus Tenant. Farmer Evans gets in a telling blow on Lord Windsor. our party carried with him two small port- manteaux, a hat-box, a dressing-case, and a bundle of rugs and sticks. At Albany the hotel is on one side of the street and the rail- way station on the other. We instructed the hotel porter to send our things across. You can imagine the feelings of the gentle- man with the five packages on being called upon by the Express baggage- man for five" quarters" (Angli.ce, five shillings) for a service which an hotel porter in England would have cheerfully rendered for a shilling. The remedy for this is, not to grumble at the system, but to get a big trunk and carry fewer packages. If you want to travel economically in the United States you should have one large trunk, a.nd no other impedimenta which you cannot carry con- veniently in your hand. That being arranged, the whole. American system of Baggage Express is simple, economical, and convenient. NO PERSONAL SERVICE. In America, too, one must learn to do with- out the personal service which is so freely ren- dered in England. On arrival at a station there are no willing porters to help you to dis- mount and assist in taking your wraps and packages from the carriage. If you cannot afford to travel with a valet you must do this for yourself. The conductor, and every ser- vant of the railway considers himself as good a man as you are. He is paid for1 certain work, and he does it. He is not paid to act as body servant to the passengers. On a footing of perfect equality he will make himself agreeable to you, give you information and assist you in any way in his power. W; had an example of this perfect sense o equality which exists amongst all classes t. night or two before we left New York. Some of ns were dining at the Fifth-avenue. The talk turned upon the American newspapers. One of the party said that in his opinion the only decent papers published in New York were the Tribune and the Nevj York Times. "The Tribune is a Republican paper, isn't it ?" I asked. For a moment he hesitated to reply. "Why, cer- tainly," interposed the waiter, wrho was hand- ing me a salad at the moment Horace Greeley's paper, don't you know ? But give me the New York World. There's a live paper for you if you like." And he passed the salad to the next man, and he was so brisk and cheerful and so unaffectedly pleased at having been able to give some honoured guests of the house first-hand infor- mation on a subject in which they were inte- rested. and there was such an utter absence of disrespect either in voice or manner, that, by Jove, we accepted his journalistic criticism in the exact spirit in which it was tendered, and the dinner passed off most happily and nobody fainted, nor did the floor open and swallow either the waiter or any one of the guests. But just think what would have happened if an English waiter had taken such a liberty. Nay, I won't harrow the feelings of my English friends by any such suggestion. TAKE FEW CLOTHES. One mistake all of us have made has been to bring over far too many clothes. It is certainly not necessary to carry more clothes than one would take for a fortnight's visit to London or the seaside. The arrangements for washing linen at the American hotels are as nearly perfect as they can be. Clothes given out over night are returned beauti- fully washed the next evening. On the voyage a pair of deck shoes and a cap are useful, also a thick coat and a rug. In addition to one big trunk, a cabin trunk not exceeding 14in. in depth is convenient. The big trunk should contain nothing required on the Aroyage, and should be consigned to the hold. The state-room or cabin trunk will accommodate what is required on the voyage. The cabin trunk can be stored at New York until required for the return voyage, and need not be carted all over the country. In some of the hotels it is not customary for the hotel servants to clean the boots of the guests. Don't go into hysterics on this account. Put your dirty boots on and go down to the hall, and you will find a plat- form and an armchair and an excellent boot- black, who, for ten cents, will brush your clothes and shine your boots, whilst you look at your newspaper. There is no real hardship or discomfort in this proceeding. A DIINNER AT DELMOISITO'O'S. Before I conclude I must tell you about my dinner at Delmonico's. Delmonieo is the swell restaurateur of New York. It was rather unfortunate that I had invited Fred Sidney to spend the last night with me, because, after I had made my appointment with him, Sir Morgan Morgan, his brother—the colonel—and myself were invited to dine with Mr. T. L. James, the ex-Post- master-General of the United States, at the Union League Club. Amongst the guests were one of the Vanderbilts, the Rev. Parker Morgan, formerly curate of St. Mary's, Cardiff, now rec- tor of a swell church in New York, and some other social and financial personages. T. L. James is the president of a great American bank. He still remembers warmly the recep- tion he got when he was in Cardiff two or three years ago, and Sir Morgan says he did me the compliment to mention his interview with me and my partner, Mr. Daniel Owen, at the Western Mail Office, and to express disappointment that I was not able to be one of his guests. Nay, he threatened that when next he was in St. Mary- street, Cardiff, he would pass the Western Mail Office by without calling. But I have no fear of that, for our distinguished countryman knows that there arc warm Welsh hearts knows that there are warm Welsh hearts beating in the office of the Welsh Tory news- paper who are proud of him and his achieve- ments, and he would never allow my misfortune in being unable to attend his dinner to stand in the way of his renewing an acquain- tanceship which, though brief, has been very agreeable on both sides. That it was a misfortune and disappointment not to be present at Mr. James's dinner Sir Morgan and Colonel Morgap are never tired of assuring me. Not only were the floral decora- tions and the cuisine and the wines the very I best that the Empire City could afford, but the conversation was bright, sparkling, even in- structive. Not that I did not dine very well at Delmonico's. You will see from the enclosed bill of fare that there is ample choice of viands, j and the price charged for each di$h is sufficient .d" to ensure the best of materials and the most artistic cookery. Here is the menu DINNER. Tuesday, May 16, 1893. Clams 25 Oysters 25 SOUPS. Consomme, Dubarry 40 Gluten 35 Benoiton 40 Bisque of crabs, Oriental style 50 Cream of artichokes, croutons souffles 50 Julienne 35 Split pea puree 55 Croute au pot 40 Petites marmites 60 Chicken gombo 60 Strained chicken gombo 80 SI OK DISHES. Radishes 20 Olives 25 Caviar 40 Tuny 35 r Sardines 35 Bitter sweet pickles 15 Lyon sausage 35 Chutoev 15 Anchovies on toast 40 Mortadella 50 Stuffed olives 35 Gherkins 15 Mackerel in oil 50. HOT Attereaux of turkey, Modern 1.00 FISH. Boiled striped bass 40 Fried weakfish 40 Biacklish, Aromatic 60 Porgy, Aurore 65 Fried soft-shell crabs 75 Spanish mackerel, tomato sauce 60 Codfish, Intendant 80 Baked sheepshead 90 I' Flounder, St. Vallier 35 KEMOVKS. Roast sirloin of beef, cabbage in butter 75 Saddle of mutton with asparagus tips 1.25 Duck, Provençale 1.25 EXTHEES. Slices of lamb, Marotte 70 Breast of Chicken. Bearnaise 1.25 Squab with peas, 1.25 Scalloped sweet-bread 1.25 Noisettes fillet of beef, Rossini 1.75 Vol-au-vent, Aquitaine 1.75 Broiled fresh mushrooms on toast \.25 ROAST. Mutton 50 Beef 60 Loin of spring lamb, mint sauce 70 Reed birds 1.00 Squab 80 English partridge 1.00 Chicken 2.00 Tame duck 2.00 C'OTJD. Boned, turkey 75 Brook trout, tartar sauce 1.00 Terriue de foie grns 1.00 Chicken, mayonnaise 1.25 S AT,AOS Lettuce 50 Watercresses 40 Chiccory 50 Cucumber 60 Roman 50 Macedoi'e60 liscaroleoO Tomato 60 Italian 1.00 Corn 50 VERETABT.KS. Onions, Hollandaise sauce 35 Parsnips, white sauce 40 Potatoes, Pont-neuf 30 Parisian 30 Hashed and baked, cream 30 Sautees 30 New Potatoes 20 Stewed 30 Anna 30 Sueeofnsh 35 New stringbeans 50 Cardoons 60 Cepes 1.00 Flageolet beans 50French peas 50 Risotto 40 Stuffed egg plant, 75 NeAv Stewed tomatoes 30 Fried egg plant 40 Spaghetti, Neapolitan 50 Preserved asparagus 60 Macaroni, ItAlian or Parisian 40 I Asparagus tips60 French strimjbeans 50 New peas 70 Lima beans 50 Corn 40 Cauliflower 60 MacSdoine 50 Sweet peppers 50 Spinach 40 New asparagus 60 Preserved artichoke bottom 1.00 ENTREMETS. HOT Ponding souffle with almonds 40 Croqhetts, Trimalcion 30 COLD Roiled waffles, strawberry cream 30 Charlotte Russe 30 Cream meringue 30 Custard 30 Cherry pie 25 Renaissance pudding 40 I' Madeira jelly 30 DESSERT. T FAXCY CREAMS Rosa Bonheur 35 Basket of strawberries, maraschino 50 Banana 30 I Ice cream meringue 35 Nesselrode 40 Neapolitan 30 Ptombiere of marroons 40 Biscuit glace 25 Tutti-frutti 35 Tortoni 40 Ice cream charlotte 35 CREAMS Strawberrv 30 Vanilla 30 Coffee 30 Chocolate 30 Pistachio 30 WATER ICES Lemon 30 Orange 30 Pine-apple 30 Raspberry 30 SORBET Kirsch 40 Maraschino 40 Rum 40 Lalla Rookh 40 Fine champagne 40 Preserved cherries, strawberries, green gages, apricots, or mirabelles 35 Assorted and fancy cakes 25 Marmalade, jam, jelly. Dundee, apricots, strawberries, currants, peaches, ginger, or Guava30 Bar-le-Due 40 Stewed prunes 30 Preserved pine apple, quinces, peaches, or pears 30 Nuts and raisins 25 Cream Cevenole 30 Brandy pears, figs, green gages, cherries, or penclies 40 FRESH FRUIT Oranges 25 Apples 20 Banana 20 Pears 40 Grapes 30 Strawberries 50, wit,h cream 60 CHEESE: Roquefort 30 Strachino30 Stilton 30 Brie 30 fTruyere25 Bondon 40 Chester 30 Gervais 30' Port Snlut 25 Edam 30 Gorgonrola 30 Camembcrt 40 French coffee 15 Turkish coffee 20 In considering the above prices it must be borne in mind that in nearly every instance one portion is sufficient for two perRons. The wines were excellent and moderate in price, the food equal, in my opinion, to that supplied at the Savoy Hotel Restaurant, which, I think you will agree with me, is as good a,s artythingto be obtained in London. Butthe style of serving and the guests were alike disappoint- ing. Many eminent persons or sons of eminent persons were pointed out to me. But the im- pression produced on my mind was distinctly that of an English provincial restaurant. Even the eminent persons were not distinguished looking in appearance-indeed, it is not too much to say that, despite the costliness of the entertainment, the whole gathering was com- mon and plebeian. TTIE VOYAGE HOME. On board the Majestic we have got a pretty full complement of passengers, including a duchess (her Grace of Buckingham), an earl (of Dysart), and other notabilities. Amongst our fellow-passengers are quite a number who hail from or are connected with South Wales. The eldest son of Sir William Thomas Lewis—he who contested East Glamorgan at the last election—and his two sisters are in the Majestic, on their way home from an extended tour through Japan, North and South Australia, and New Zealand. They have passed through America via San Francisco and Chicago. In their company are a son and daughter of Mr. Richard Evans, the manager of Bolckow, Vaughan, and Co.'s great works at Middles- borough. On board the ship, too, are Mr. and Mrs. Hamlen-Williams and Mrs. Williams's two sisters, who also have been to the Chicago Exhibition. Their journey has been extended west to Cincinnati, and south to Kentucky and Kansas. Hamlen-Williams's description of the country through which he has passed and the sights that he has seen, and especially the great horse-breeding establishments that he has visited, is graphic and vivid. I am tempted I to re-produce some of his observations here. But that would be doing Morien an ill turn. Morien," the self constituted bard of the Hamlen-Williams family, will obtain material enough from the young squire and his bride to write a new Odyssey, compared with which Homer's story will be deemed prosaic and uninteresting. Fred Winby also is with us. Very much with us. Need I say-no, certainly not to those who know him—how his genial, breezy personality pervades the whole vessel. His ostensible business at Chicago has been to exhibit the most powerful locomotive in the world, built to his own design. According to the in- ventor, the principle on which this locomotive has been constructed will entirely I revolutionise the railway engines of the future. Already a majority of the male passengers on board the Majestic have had the engine explained to them, and at a charity entertain- ment that is being given ift the saloon to-night Winby offered as his contribution to give a lecture on the subject but the proposal did not meet with that support which I should have expected, and it was accordingly negatived greatly to Winby's disappointment. Dc you think they'd rather hear me describe my aerial machine ?" he eagerly inquired. I mentioned the matter to one or two of the committee. They fled, howling. Winby agrees with me that they are an ignorant, unscientific lot." Winby was always an amusing companion. His stories now. of his exploits in Africa, where he has a railway contract of over £ 5.000,000, are even more romantic than those of old, and we are indebted to him for many an hour's amusement and much hearty laughter. CONCLUSION. As the shores of England draw nigh our hearts begin to yearn for home once more. It will be seven weeks to-morrow since we left Cardiff. And in the meantime, though we have had but a glimpse of the New World, we have gained an impression of the vastness of Nature and the mightiness of the English- speaking race which by no other means could have been acquired. To my poor thinking, the welfare of humanity lies in the direction of American development, combined with a closer bond of union amongst all the English- speaking people of the world.



' Social and Personal.