A German housewife who is a good cook can do marvels with a goose, having half-a-dozen stuffings for it, and she knows many other ways of treating a hare than roasting it or "jugging" it. She also is cunning in the making of the bitter-sweet salads and purÉes which are eaten with the more tasteless kinds of meat; but, unfortunately, the good German housewife does not as a rule control the hotel or restaurant that the travelling gourmet is likely to visit, but rules in her own comfortable home. The German Delikatessen, which form the "snacks" a Teuton eats at any time to encourage his thirst, are excellent; and the smoked sprats, and smoked and soused herrings, the various sausages and innumerable pickles, are the best edible products of the Fatherland. The German meat is as a rule poor. The best beef and mutton in the north has generally been imported from Holland. The German is a great eater of fresh-water fish,—pike, carp, perch, salmon, and trout all being found on his menus, the trout being cooked au bleu. Zander, a fish which is partly of the pike, partly of the trout species, is considered a great dainty. The vegetables are generally spoiled in the cooking, being converted into a purÉe which might well earn the adjective "eternal." Even the asparagus is spoilt by the native cook, being cut into inch cubes and set afloat in melted butter. Compotes sweet and sour, are served at strange times during the repast, and lastly, as a sort of "old guard," the much-beloved but deadly Sauerkraut, made from both red and white cabbage, is always brought up to complete the cook's victory. The potatoes in Germany are generally excellent, the sandy soil being suitable for their cultivation.

The cookery in the big hotels on much-frequented routes in Germany is now almost universally a rather heavy version of the French art, with perhaps a compote with the veal to give local colour. In the small hotels in little provincial towns the meals are served at the times that the middle-class German of the north usually eats them, and are an inferior copy of what he gets in his own home. As a warning I give what any enterprising traveller looking for the food of the country from the kitchen of a little inn may expect:—

Coffee at 8 a.m. with rolls, Kaffee BrÖdchen, and butter, and this meal he will be expected to descend to the dining-room to eat.

A slight lunch at 11 a.m., at which the German equivalent for a sandwich, a BrÖdchen cut and buttered, with a slice of uncooked ham, lachs, or cheese between the halves, makes its appearance, and a glass of beer or wine is drunk.

Dinner (Mittagessen) is announced between 1 and 2 o'clock, and is a long meal consisting of soup, which is the water in which the beef has been boiled; fish; a messy entrÉe, probably of Frankfurt sausage; the beef boiled to rags with a compote of plums or wortleberries and mashed apples; and, as the sweet, pancakes.

Coffee is served at 4 p.m. with Kaffee KÜchen, its attendant cake, and at supper (Abendessen) one hot dish, generally veal, is given with a choice of cold viands or sausages in thin slices—leber WÜrst, GÖttinger WÜrst, hot Frankfurter WÜrst, and black pudding.

If the above gruesome list does not warn the over-zealous inquirer, his indigestion be on his own head.

In the south the cookery, though still indifferent, approximates more nearly to the French bourgeois cookery.

A dinner-party at a private house of well-to-do German people is always a very long feast, lasting at least two hours, and the cookery, though good, is heavy and rich, and too many sauces accompany the meats. Many of the dishes are not served À la Russe, but are brought round in order that one may help one's self. Just as one is struggling into conversation in defective German, a pike's head obtrudes itself over the left shoulder, and it is necessary to twist in one's seat and go through a gymnastic performance to take a helping.

Except in large cities the Germans are not given to feeding at restaurants.

A golden rule, which may be held to apply all over Germany, is that it is safe to take ladies wherever officers go in uniform.

The Rathskeller

In most German towns where there is a Rathhaus (a town hall) one finds the Rathskeller, where beers or wine, according to the part of the country, are the principal attraction, single dishes, cutlets, steaks, cold meats, oysters, caviar being served more as an adjunct to the drink than as an orthodox meal. The most noted of these Rathskeller are at Bremen, LÜbeck, and Hamburg, and that at Bremen is first in importance. It is a mediÆval Gothic hall, built 1405-1410, and it holds the finest stock of Rhine and Moselle wine in the world. The wine is kept in very old casks. One of the cellars is of particular interest as being the "Rose" one, where the magistrates used to sit in secret conclave, sub rosa, beneath the great rose carved upon the ceiling. The German Emperor generally pays a visit to the Rathskeller when he visits Bremen.

In the LÜbeck Rathskeller is the "admiral's table," said to be made from a plank of the ship of the last Admiral of LÜbeck, who flourished in 1570; and even more interesting than the Rathskeller is the Schiffergesellschaft, with its strange motto and its even stranger sign.

Beer-Cellars

Throughout Germany one meets in every town the large establishments, beautifully decorated in the "Old German" style, of the various beer companies, most of which are Munich ones, the Lowenbrau, the Pschorrbrau, the MÜnchener 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 habituÉs 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 kind that one could possibly get at any restaurant. In its way, it is, I think, as remarkable a performance as the 1s. 6d. Sunday morning breakfast at the Grid at Oxford. It is, of course, not up to Chevillard or Paillard form, but quite good enough for ordinary requirements. In the evening everything is À la carte, and is almost as dear as the "set" meal in the middle of the day is cheap. Single portions are, however, with some very few exceptions, more than enough for two. The service is much more rÉcherchÉ than in the middle of the day; there is quite a large bill of fare, and you can get all ordinary restaurant dishes, in addition to a considerable selection of Delikatessen, such as oysters, caviar, fresh truffles, peaches, etc., all of which are kept in good qualities.

Game and fish are also good at the Englischer Garten, and the partridges and woodcocks are very well cooked; in fact, all their game can be highly recommended. Live trout and other fresh-water fish are kept in a tank, and you may generally rely on finding the soles and turbot fresh as well. As regards price, unless you are an habituÉ or make special terms, a fairly little simple dinner will average out at 10s. a head, exclusive of wine. It is well to order dinner beforehand, as the culinary arrangements are not very expeditious. In the evening the cuisine is by way of being first-class French art, but it just lacks the lightness of touch which is characteristic of the best French cookery.

Wine is rather dear, but the higher-priced brands of hock, Moselle, or claret are in some cases excellent. As to the champagnes found abroad, unless they are specially made for the English market, they must not be judged from an English standpoint, being as a rule far too sweet for our taste.

An instance of this occurred to me at Rheims, when staying with one of the champagne magnates for some shooting owned by a syndicate of some of the large champagne shippers. We met for dÉjeuner at their ChÂlet de Chasse or club-house, each gentleman bringing his own wine. The result was that one saw from ten to a dozen different famous brands of champagne on the table.

My host asked me which sort I would prefer. "Du vin Brut, if you have any," I replied. "Ah! Vous buvez de ce poison-lÀ?" exclaimed he, smiling. So they evidently did not agree with our taste for dry wine. But you can make a pleasant and harmless drink of the sweet champagne in summer by mixing it with an equal quantity of light Moselle, adding a liqueur glass of curaÇoa, and putting some wild strawberries or a large peach cut up into the concoction with some ice.

To return to the Englischer Garten. They also keep some particularly good Pilsen beer which they serve highly iced: that of course is as it should be, but it is apt to have disastrous consequences if one is not accustomed to it. Being a wine restaurant they do not expect you to drink beer except as a supplement to your wine, but if you make a point of it you can have it throughout. An additional charge of 6d. per head is made for the set mid-day meal if wine is not ordered.

The clientÈle is by way of being "smart" in the evening, and there is generally a fair sprinkling of officers of the two crack Saxon cavalry regiments,—the Dresden Horse Guards and the Oschatz Lancers. Evening clothes, or, better still, a dress jacket and a black tie are advisable, but by no means de rigueur. The-cloth-cap knickerbocker-cum-Norfolk-jacket-get-up, unfortunately so frequently affected by travelling Englishmen in continental capitals, is certainly not to be recommended.

In the middle of the day the company is more bourgeois, and on Sundays, and occasionally on Saturdays, the place is apt to be unpleasantly crowded. In the evening, except on race nights, there is always plenty of room; in fact it is usually rather empty till after the plays are over.

The other restaurants would not appeal to a gourmet but, for a change, some of them are well worth visiting according to the season. For instance:—

The Belvedere, an old-established and very popular institution, delightfully situated on the Bruhlsche Terrasse, with a charming view over the Elbe and the principal architectural features of the town. Essentially a place for the summer, when one can take one's meals out of doors on its terraces and balconies. There is a beer and a wine department, and in the former an excellent band plays; but it is difficult to secure a table within earshot as there is always a great crowd. The attendance is indifferent and the cuisine fair and wholesome, though no doubt you could get a good dinner if you took a little trouble and ordered it.

The public dinners which take place there in the large banqueting hall are quite creditable productions, and the position, view, and fresh air all combine to render it a very pleasant hot-weather resort.

The Stadt Gotha. The wine restaurant is small and quaintly decorated. Very popular with the upper and middle classes and extremely respectable, cuisine very fair, set meals, and especially supper after the play very inexpensive. But if you order À la carte, like most other places, it is rather dear. A capital beer restaurant in connection with it and good; a thoroughly plain German cooking served here.

Tiedemann and Grahl's, in the Seestrasse, is a typical German Weinstube with a large clientÈle of habituÉs, mostly men, but ladies can go there. The owners being large wine merchants have some first-rate wine at prices averaging rather lower than the Englischer Garten. But there is a very extensive list and the quality is not altogether uniform, so if you can suborn a friendly waiter he could help you considerably. Excellent oysters and smoked salmon are to be had here, but the place is apt to be rather crowded and noisy. The appointments are of the simplest and most unpretentious kind. Prices, moderately high—about two-thirds of the Englischer Garten. Set meals are served, but À la carte is more usual. The waiters, being institutions like most of the guests, are inclined to be a little off-hand and familiar, and there is altogether a free and easy and homely tone about the place, but it is perfectly respectable.

Neues Palais de Saxe, on the Neumarket, is owned and managed by Herr Muller. Very fair cuisine; good set meals; À la carte rather more expensive; speciality made of oysters and Écrevisses, which latter are served in all sorts of fascinating ways. Not at all a bad place for supper after the theatre, but perhaps a trifle dull.

Kneist, in a little street off the Altmarkt, called, I think, the Grosse Brudergasse, is managed by the proprietor whose name it bears. This may perhaps be called the leading beer restaurant of Dresden; it is remarkably popular and considered very good. Worth a visit as a typical though favourable specimen of its kind. Much frequented by officers and officials; here you find good plain fare served in the simplest of fashions. Meals À la carte and quite inexpensive; cuisine purely German, homely and wholesome, with excellent beer, especially Erlanger. The atmosphere is usually hot, thick, and stuffy, but the clientÈle does not seem to mind it.

In a little back room the principal dignitaries of the Saxon Court, State, and Army are wont to forgather every morning for their FrÜhschoppen,—a kind of 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 KÖnig 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 À 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 HÔtel 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 HungÄrische 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-cutting machine which ejects it in thin rings; it is then washed and put into a saucer with a little salt and water and eaten without any other accompaniment than the beer; it may be an acquired taste, but it appears to be very popular.

NÜremberg

NÜremberg being essentially a commercial and industrial town, it follows that expensive restaurants and high living are not one of the features of it. Yet the Bierkellers there are institutions that have existed since the time of Albert DÜrer and his companions.

Among the best of these is the Rathhauskeller (or town-hall cellar), kept by Carl Giessing, a most picturesque place, as indeed is everything in NÜremberg; also the Fottinger in the KÖnigstrasse and the Herrenkeller in the Theaterstrasse. At all of these good meals can be obtained at moderate prices, and hock is the best wine to order.

Perhaps the most interesting place in this storehouse of beautiful antiquities is the hostelry known as the BratwurstglÖcklein, or Little Bell of the Roast Sausage; here the specialities are excellent beer and the very best of diminutive sausages made fresh every day, also Sauerkraut. The bell is still suspended on the end wall by an ornamental, hammered iron bracket. Built about the year 1400, it is one of the most ancient, if not the oldest, refreshment house in the world, and has been used as such ever since. Here did the Meistersingers forgather, Hans Sachs, Peter Vischer, Albrecht DÜrer, Wellebald Pirkheimer, Veit Stoss and other celebrated men in NÜremberg's history in the fifteenth and sixteenth centuries. Great historical interest has always attached to this house, where the best class of entertainment is to be had. The present owners profess to have many of the original drinking-mugs, cans, etc., that these old customers habitually used and which were individually reserved for them. The proprietors of the BratwurstglÖcklein are so particular with regard to the character of their sausages that they are made twice a day. Consequently the sausage they give you in the evening has not even been made that morning; it dates its construction only from mid-day.

There is a doggerel rhyme written of the establishment that runs very much in the same strain in which I have translated it:—

At the principal hotels, such as the Grand, Strauss, WÜrttemberger Hof, and Victoria, very good meals can be procured—the mid-day table-d'hÔte prices varying from 3s. to 3s. 6d. Perhaps the best of these is the Victoria, which rejoices in a grill-room, and where the delicacies of the season are available.

There are American bars at the "American Bar," Karolinenstrasse, the HÔtel Strauss, same street, and at the Wittelsbacker Hof in the Pfaunenschmiedsgasse.

The cafÉs are the Bristol in the Josephs Platz, the Central in the Karolinenstrasse, the Habsburg and the Imperial both in the KÖnigstrasse; but do not go to any of these under the idea that they represent the CafÉ Anglais in Paris.

A very pleasant resort in the summer is the Maxfeld Restauration in the Stadt Park. It is in the open air, and an excellent band plays at 5 p.m. on Tuesdays, Thursdays, and Sundays. A fair dinner is provided, but it is better to order in advance by telephone.

Hanover

The Georgshalle is, and has been for the last forty years, the best cafÉ and restaurant in Hanover, but is now incorporated with Kasten's Hotel. It was the usual and, for many years, the only place of resort where a simple and decent meal could be obtained. I am not talking of the haute cuisine, because it does not exist in this city.

Kasten's Hotel is good of its kind. The Kaiser has dined there on his occasional visits to the town. Private balls and other entertainments are given there, and the wines are generally good.

The Tip Top Restaurant, in the Karmarschstrasse, is a comparatively modern, pleasant, and cheery locale, with a good bill of fare. On account of its proximity to the theatre it is much frequented for suppers after the play.

There are several BiergÄrten open in the summer where military and other bands perform, but nothing but ordinary refreshment is to be obtained here.

Leipzig

Leipzig has one good restaurant, the Restaurant PÄge on the Marktplatz,—at least it is the best in the town.

The HÔtel Hauffe, in the Russplatz, is an old-established hotel, is well conducted, and has a restaurant where one can get quite a decent dinner if ordered beforehand.

There is also another, Friedrichkrause, Katharinensbresse, No. 6, but with these three the culinary capabilities of Leipzig are practically at an end. Of course there are a number of Bierhalle and Kellern to accommodate the students and music pupils, for which latter Leipzig is the home of instruction.

Frankfurt-am-Main

Frankfurt gives me the idea of having more wealthy people in it than any other town I know, and I do not think I am very far wrong in this. The Central Railway Station is the finest one can imagine.

It has at least four first-class restaurants attached to hotels.

The HÔtel d'Angleterre, or Englischer Hof, in the centre of the city, the Rossmarkt, is a fine old hotel. Our present king, when Prince of Wales, generally stayed there when passing through. The famous German philosopher, Schopenhauer, dined there regularly for thirty years—from 1831 to 1860, though I cannot advance that as any great recommendation, for the ways and tastes of philosophers are usually somewhat erratic. I have no doubt, however, that the cuisine has materially altered since Schopenhauer's time.

The Frankfurter Hof, built about thirty years ago, is a larger establishment with all the modern improvements. It is much frequented by Englishmen and Americans, but rather lacks the quiet of the Angleterre. It has a good cuisine, for M. Ritz, who has an interest in the hotel, has seen to that, and magnificent reception rooms where many balls, parties, weddings, etc., take place. A band plays there during the greater part of the day, and it is advisable to get as far distant as possible from it when dining. In the restaurant one can obtain À la carte a very excellently cooked dinner.

The Palast HÔtel Furstenhof is of the highest class and was only recently opened. It has beautifully decorated rooms, a good restaurant, a dining-hall, and an excellent American bar. Herr Schill the former head waiter of the Englischer Hof—his nom de guerre is Mons. Jules—assiduously sees to the comfort and welfare of his guests. Like Mons. Ritz he has a large following of friends.

The HÔtel Imperial was opened about two years ago, and although a little smaller than the Frankfurter Hof or the Palast has a most aristocratic clientÈle. Being close to the Opera House, its restaurant is much patronised in the season by people who during the entr'acte, or to pass over a more or less tedious act, prefer to partake of light refreshments and a cigarette on the terrace in the open air. There is an American bar there also. The Élite of Frankfurt, on the rare occasions when they do sup after going to the theatre or opera, generally order their meals at one of the restaurants of the leading hotels; but Frankfurt does not, as a rule, keep late hours.

The Palmen Garten is a pleasant summer restaurant a little way out of the town, on the Bockenheimerstrasse. It has a fine dining-hall, or you may sit at al-fresco tables while the regimental band discourses excellent music. The cooking is good—German cuisine, but nothing high class. It is a very pleasant spot to visit in the hot weather; on fÊte days one is treated there to the luxury of fireworks, etc.

Buerose ought to be mentioned as a quiet restaurant, where there is a spÉcialitÉ of hors-d'oeuvre and excellent oysters.

Lovers of good beer will find at the Allemania, if they ask for a Schoppen of the Royal Court Hofbrau, exactly what they have been craving for; and the Pilsener at the Kaiserhof Restaurant in the Goetheplatz is equally good. One has to sample several glasses of each before one can definitely make up one's mind as to which is the best.

DÜsseldorf

The best restaurant in DÜsseldorf is that of the Park Hotel on the Corneliusplatz. It is one of the best on the Rhine, and was opened in April 1902 on the occasion of the DÜsseldorf Exhibition; it is a fine building, and has pretty grounds and ornamental water adjoining it. It is frequented by the highest German nobility, but yet its prices are moderate.

Luncheons are served at 3 marks, dinners at 5 marks. Suppers for 3 marks are served at prix fixe, or one can order À la carte. The Moselle wines are exceptionally good. There is an American bar in the hotel. The restaurant, handsomely decorated in the style of Louis XIV., is opposite the Opera House and overlooks the HofgÄrten.

It has no specialities in the way of food beyond the usual German and French dishes.

At the ThÜrnagel Restaurant, also in the Corneliusplatz, you are likely to find the artistic colony in session. The restaurant dates back to the year 1858. There is a good collection of wine in the cellars, and a word may be said in favour of its cookery.

The Rhine Valley

The Rhine valley is not a happy hunting ground for the gourmet. Cologne has its picturesque Gurzenich in which is a restaurant; its inhabitants eat their oysters in the saloon in the Kleine Bugenstrasse, part of a restaurant there; and there are restaurants in the Marienburg and in the Stadt garden, and the Flora and Zoological Gardens. At every little town on either bank there are one or more taverns with a view where the usual atrocities which pass as food in provincial Germany are to be obtained, good beer, and generally excellent wine made from the vineyards on the mountain side. Now and again some restaurant-keeper has a little pool of fresh water in front of his house, and one can select one's particular fish to be cooked for breakfast. The wines of the district are far better than its food.

Rudesheim, Geisenheim, Schloss Johannisberg, the Steinberg Abbey above Hattenheim, are of course household words, and the man who said that travelling along the Rhine was like reading a restaurant wine-list had some justification for his Philistine speech. One does not expect to discover the real Steinberg Cabinet in a village inn, and the Johannisberg generally found in every hotel in Rhineland is a very inferior wine to that of the Schloss, and is grown in the vineyards round Dorf Johannisberg. I have memories of excellent bottles of wine at the Ress at Hattenheim, and at the Engel at Erbach; but the fact that I was making a walking tour may have added to the delight of the draughts. The Marcobrunn vineyards lie between Hattenheim and Erbach. The HÔtel Victoria at Bingen has its own vineyards and makes a capital wine; and in the valley of the river below Bingen almost every little town and hill—Lorch, Boppard, Horcheim, and the Kreuzberg—has its own particular brand, generally excellent. Assmanhausen, which gives such an excellent red wine, is on the opposite bank to Bingen and a little below it. The Rhine boats have a very good assortment of wines on board, but it is wise to run the finger a little way down the list before ordering your bottle, for the very cheapest wines on the Rhine are, as is usual in all countries, of the thinnest description. Most of the British doctors on the Continent make the greater part of their living by attending their fellow-countrymen who drink everywhere anything that is given them free, and who hold that the vin du pays must be drinkable because it is the wine of the country. Our compatriots often swallow the throat-cutting stuff which the farm labourers and stable hands drink, sooner than pay a little extra money for the sound wine of the district. The foreigner who came to Great Britain and drank our cheapest ale and rawest whisky would go away with a poor impression of the liquors of our country. Drink the wine of the district where they make good wine, but do not grudge the extra shilling which makes all the difference in quality. The dinners and lunches on the big express Rhine steamers are a scramble for food; but on some of the smaller and slower boats, where the caterer has fewer passengers to feed, the meals are often very good. I have a kindly memory of an old head steward, a fatherly old gentleman in a silk cap shaped somewhat like an accordion, who provided the meals on a leisurely steamer which pottered up the Rhine, stopping at every village. He gave us local delicacies, took an interest in our appetites, and his cookery, though distinctively German, was also very good. In a land where all the big hotels fill once a day and empty once a day, and where the meals are in heavy-handed imitation of bourgeois French cookery, that old man with his stews and roasts, and pickles, veal, and pork, sausages big and sausages small, strange cheeses, and Delikatessen of all kinds was a good man to meet.

German "Cure" Places

First of course amongst the places in Germany where men and women mend their constitutions and enjoy themselves at the same time comes

Homburg

The "Homburg Dinner" has become a household word, meaning that a certain number of men and women agree to dine together at one of the hotels, each one paying his or her own share in the expenses. During the past two years, owing to the desire to spend money shown by some millionaires, British and American, who are not happy unless they are giving expensive dinners every night with a score of guests, this pretty old custom seems likely now to die out. In no German town are there better hotels than at Homburg, and one dines on a warm day in very pleasant surroundings, for Ritter's has its world-famous terrace, and some of the other hotels have very delightful open-air restaurants in their gardens. Simplicity, good plain food well cooked, is insisted on by the doctors at Homburg, and therefore a typical Homburg dinner is a very small affair compared to German feasts over which the doctors do not have control. This is a dinner of the day at Ritter's, taken haphazard from a little pile of menus, and it may be accepted as a typical Homburg dinner:—

Potage CrÉcy au Riz.
Truite de Lac. Sce. Genevoise. Pommes Natures.
Longe de Veau À la Hongroise.
Petits pois au Jambon.
Chapons de ChÂlons rÔtis.
Salade and Compots. PÊches À la Cardinal.
Fruits. Dessert.

The hotels at Homburg are always quite full in the season. No hotel-keeper puts any pressure on his guests to dine at his hotel, and you may have your bedroom in one hotel and dine at another every night of your life so far as the proprietors care. All those who have the luck to be made members of the Golf Club take tea there, and eat cake such as is only to be found at school-treats in England. The restaurant at the Kurhaus goes up and down in public favour. Everybody goes to its terrace in the evening, and fashion at the present time has, I believe, ordained that on one particular day of the week it is "smart" to dine there. If the restaurant remains as excellently catered for as it was when I last visited Homburg, it is well worth including in the round of dinners.

Wiesbaden

At Wiesbaden you generally dine where you sleep, in your hotel. I myself have generally stayed at the Kaiser Hof, because I like to eat my supper on its creeper-hung terrace and look across the broad valley to the Taunus hill; but there are half-a-dozen hotels in the town, the Nassauer Hof in particular, which many people consider the best hotel in Germany, having capital restaurants, serving table-d'hÔte meals, attached to them. The Rose has a little terrace, looking on to the gardens, which is a pleasant supping-place. The old Kurhaus, a tumble-down building, is disappearing or has disappeared, and a new and gorgeous building is to take its place. The restaurant at the old Kurhaus always had a good reputation, and to eat one's evening meal, for every one sups and does not dine, at one of its little tables under the trees, looking at the lake beneath the moonshine and listening to the band, was one of the pleasures of Wiesbaden. It was fairly cheap, and I thought the food well cooked, and served as hot as one could expect it in the open air. I have little doubt that the new restaurant will carry on the pleasant ways of the old one. The proprietor is Herr Ruthe, who is caterer to several crowned heads, and who is always on the spot and delighted to be consulted as to the dishes to be ordered for a dinner.

The wine-house, the Rathskeller, is one of the sights of the place. Therein are quaint frescoes and furniture, there the usual German food is obtainable, and you have a choice of German wines such as is obtainable in few other wine-drinking places in Germany.

Any one who likes the open tarts of apple and other fruits—a rather sticky delicacy it always seems to me—can eat them at ease of an afternoon looking at the beautiful view from the Neroberg or watching the Rhine from under the trees of the hotel gardens at Biebrich.

Baden-Baden

The first-class hotels in Baden-Baden are so well catered for that few people wander abroad to take their food, but the restaurant of the Conversation Haus is a good one. The little restaurant, with a shady terrace on the Alte-Schloss Hohenbaden, has achieved celebrity for its trout au bleu and good cookery, and the marvellous view over the Rhine valley makes it a notable little place. There are many refreshment-places on the roads along which the patients take their walks, but as milk is the staple nourishment sold, they hardly find a place in a guide for gourmets. The wines of the Duchy, both red and white, are excellent.

Ems

Ems has a restaurant in the Kursaal, near which the band plays in the evening, said to be fairly good; and there is a restaurant close to the Baderlei, the cliff of rock crowned by a tower, and another on the summit of the Malberg, the hill up which the wire-rope railway runs; but I have only meagre information as to whether the food obtainable at them is good, bad, or indifferent.

Aachen (Aix-la-Chapelle)

Henrion's Grand Hotel is the favourite dining-place of the Anglo-Saxon colony in Aachen. M. Intra, the proprietor, lays himself out to attract the English. The German civil servants and the doctors have a club-table at which they dine, and they exact fines from the members of their club for drinking wine which costs more than a certain price, etc., etc., these fines being collected in a box and saved until they make a sum large enough to pay for a special dinner. Every member of this club is required to leave in his will a money legacy to the club to be expended in wine drunk to his memory. There are two table-d'hÔte meals at 1.30 and at 7 p.m. At the first the dishes are cooked according to the German cuisine, at the second according to the French. Suppers are served in the restaurant at any hour.

Lennertz's restaurant and oyster-saloon in the Klostergasse is a curious, low-ceilinged, old-fashioned house which, before Henrion's came into favour, had most of the British patronage. Its cooking is excellent, and the German Hausfraus used to be sent to Lennertz's to study for their noble calling. The carte de jour has not many dishes on it. Everything has to be ordered À la carte, though the prices are reasonable, and it is possible to make a bargain that a dinner shall be given for a fixed price. The Omelettes SoufflÉes are a speciality of the house. The fish used at Lennertz's comes from Ostend, and the Dutch oysters are excellent.

A restaurant opposite the theatre has good cookery but is expensive.

Henry, who presides over the Anglo-American bar in the Kaiser Passage, is an excellent cook and turns out wonderful dishes with the aid of a chafing-dish. He learned his cookery at the Waldorf, and at the Grand, in Paris. His partner, Charlie, is of the CafÉ de Paris, Monte Carlo.

Another American bar where food is obtainable is in the Grand Monarque Hotel.

The Alt-Bayern in Wirischsbongardstrasse is the beer-house which is most to be recommended; and the Germania, in Friedrich-Williamplatz, is celebrated for its coffee.

Kiel

Kiel Harbour is as beautiful and picturesque a spot as one can well imagine. The approach to it from the Elbe by the Kaiser Wilhelm Canal—52 miles long, 70 yards broad, and about 30 feet deep, with pretty banks on either side, is part of the river Eider. It is lighted along its entire length with electric lamps, and constitutes as pleasant a waterway as one can desire.

The hotels and restaurants are neither numerous nor rÉcherchÉ, and, with the exception of the sailor's rendezvous, are mostly closed during the winter. The Seebadeanstalt is about the best restaurant; it was built by Herr Krupp and is managed by an Englishman. Above it are the fine rooms of the Imperial Yacht Club. These, during the regatta week, which generally takes place at the end of June, are crowded with yachtsmen of all nationalities, to whom the Kaiser dispenses most gracious hospitality. When the extensive anchorage, surrounded by green and wooded hills, is full of every description of yacht, foremost among which is the Hohenzollern and many German battleships, it forms a scene at once impressive and gay. One can hardly blame the Germans for annexing it, however galling its annexation by Germany must have been to its former owners.

The HÔtel Germania has a very fair restaurant attached to it.

The Rathskeller is well-conducted, and was built by the municipal authorities.

The Weinstuben, Paul Fritz, is a good refreshment-place, but is mostly frequented by the students and officers.

The Seegarten is a pretty little place overlooking the harbour, where German beer is the principal article of commerce.

At the MÜnchener BÜrgerbrau the beer is good but the surroundings dismal.

Hamburg

At Hamburg is to be found Pfordte's Restaurant, which has gained a European reputation; indeed, it is spoken of as the "Paillard's of North Germany." The following description of the restaurant is from the pen of an English habituÉ of the house:—

Pfordte's Restaurant, which dates back to the year 1828, was originally one of the numerous Kellers or cellars which are situated in many of the basements of the houses near the Alster and Bourse at Hamburg. Their function is to provide luncheons, dinners, or suppers, and their chief spÉcialitÉs are oysters, lobsters, other shell-fish, game, and truffles. They are much frequented by business men for luncheon, and by playgoers for supper after the theatre.

Mr. Wilkins was the first proprietor, and in 1842 it was in the hands of a company. In 1860 Pfordte, who had become director of this Keller, aimed at higher things. Being a good organiser and administrator, he eventually moved the Keller to the street that runs from the Alster Dam to the Rathaus gardens, and there, at the corner of the gardens, established a restaurant which is one of the best in the world.

Pfordte is a man of small stature but of most courteous and polished manners, and is no exception to the general rule that small men have usually great brains. His restaurant is facile princeps of all the houses of entertainment at Hamburg where riches abound, and where good cheer is scientifically appreciated. Entering the establishment from the street, you find yourself in a fair-sized hall, where a deferential servant in livery is prompt to relieve men of their overcoats and ladies of their wraps. On the left, a large folding-door gives entrance to three public rooms en suite which look out on the Rathaus gardens, and are furnished with small tables—some for two, some for four, some for six persons. Here a most excellent dinner or luncheon can be obtained at short notice. The service is capital. The waiters are German, but appear to be conversant with every tongue in the world. All sorts and conditions of men have to visit Hamburg, the great centre of maritime commerce in Germany. All seem to be able at Pfordte's to give orders in their own language, and find themselves understood. English seems as much spoken here as German.

On the right of the entrance-hall, a fine staircase leads to the first floor, where are rooms for private parties of any number, from two to a hundred. Hardly any important public dinner is held at Hamburg which does not take place at Pfordte's. The cuisine is perfect. The menus are original, the wines are of the best. If you are at Hamburg in the proper season, do not fail at Pfordte's to order oysters, trout from the hill streams, partridge with apricots, and truffes en serviette.

To the above there is but little to add except that there is a certain cosiness about Pfordte's, a sense of personal supervision, which is difficult to define but which everybody who dines there feels and appreciates. One Londoner put it thus, referring to the little rooms, "It's what Kettner's ought to be." I append a menu of a dinner of the day at Pfordte's, there being a choice of four or five dishes in each course. The charge is 6 marks. This bill of fare is by no means an exceptionally good one. Indeed it is below the average rather than above. The "English" adjective to the celery is used to distinguish it from celleriac or "Dutch" celery, which is largely used in salads in North Germany. The Junger Puter is a very little turkey poult. It is to the turkey what the poussin is to the fowl:—

Potage À la Stuart.
Potage crÈme d'orge À la Viennoise.
Potage purÉe de concombres au cerfeuil.
ConsommÉ Xavier.
Filets von Seezungen (soles) À la Joinville.
Steinbutt (turbot) sauce moscovite.
Rheinlachs kalt, sauce mayonnaise.
Boeuf braisÉ À l'alsacienne.
RehbrÜcken (venison) À la Conti.
Lammviertel À la ProvenÇale.
Roast-beef À la Clamart.
Artischoken sauce hollandaise.
Salat braisirt mit jungen Erbsen.
Engl. Sellerie mit Mark.
Junge Flageolets À la MaÎtre.
Spanishe Pfefferschoten farcirt.
Junge Ente (duckling).
Rebhuhn (partridge).
Junge Puter.
Escarolle-Salat mit Tomaten.
Erdbeer-EiscrÈme panachÉ Fruchttorte.
KasÉ.Dress clothes are not de rigueur when dining at Pfordte's. Bordeaux wines are a speciality of the house, as indeed they are in every good restaurant in Hamburg and Bremen, better claret being found in those cities than anywhere else outside France that I know of. There is a celebrated picture in Pfordte's hall which has a story attached to it. The painter wished to give a dinner to his club friends, and consulted Pfordte as to the price. Pfordte said that he would supply the dinner, and that the artist afterwards should paint him a picture. The dinner was given to the entire club, and was said to have been the best dinner ever served in Germany: the artist showed his appreciation of it by painting a masterpiece.

This is a specimen of one of Pfordte's dinners of ceremony:—

Nectar old sherry.	Natives. Astrachan Caviar.
1894 Louis Roederer grand vin sec.	Potage Malmesbury.
	Truffes du PÉrigord À la Savarin.
1876 Geisenheimer Hothenberg-Auslese.	Saiblinge aus dem KÖnigssee. Bayrische Sauce.
1889 ChÂt. Dauzac Labarde (Tischwein).	Engl. HammebrÜcken À la Courdomage.
1878 ChÂt. Marquis de Therme.	CÔtelettes de Macassins À la Montalembert.
1869 Clos St-Hobert.	SuprÊme von Strassburger GÄnselebern in Madeira.
	CrÈme de ChicorÉes aux pointes d'asperges vertes. Fonds d'artichauts À la St-Charles.
1874 ChÂt. Larose Schloss-Olbzug.	Enten von Rouen. Salade À la FranÇaise.
Moet and Chandon CrÉmant blanc.	Pouding glacÉ À la Jules Lecomte.
	Dessert.

At the Zoological Gardens there is a good restaurant where one dines in a balcony overlooking the beer-garden, in which a military band plays.

The oyster-cellars of Hamburg are noted for their excellent lunches. Bouillon, cutlets, steaks, caviar, lachs, and other viands are served, and English "porter," generally Combe's stout, is much drunk. Another British production, "Chester" cheese, which is red Cheshire, is much in demand. At supper in these cellars, and also in Berlin, caviar is much in demand, the small black Baltic variety, not the Russian, which is lighter in colour and larger in grain. A large pot of it is put on the table in a bowl of ice, and your Hamburger, who is a good judge of victuals as he is of drink, makes his supper of it.

The Rathskeller of Hamburg is in the modern Rathhaus, and is finely decorated in "Alt-deutsch" style with frescoes and paintings by well-known artists.

In the summer gardens down the Elbe, good wines are to be obtained; and at the FÄhrhaus at Blauenesse.

The Alster CafÉ is very beautifully situated. It has three tiers of rooms, and from its balconies one can look either landward or on to the river, which at night, with the lights reflected in its water, is very beautiful. The rooms of the cafÉ are decorated in the style of the seventeenth century.

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