leading to staircases and to
apartments. The passengers from the diligence were conducted through one
of these doors into a very ancient looking hall, where there was a table
set for dinner, with plates enough for twenty persons--that being about
the number of passengers contained in the various compartments of the
diligence.

On the opposite side of the arched way was a door leading to another
hall, where there was a table set for the conductor and the postilions.

After waiting a few minutes, the company of passengers took their seats
at the table. Besides the plates for the guests, there was a row of
dishes extending up and down the middle of the table, containing apples,
pears, oranges, nuts, raisins, little cakes, and bon-bons of various
kinds. There were also in this row two vases containing flowers.

Excepting these fruits and sweetmeats, there was nothing eatable upon
the table when the guests sat down. It is not customary in European
dinners to put any thing upon the table except the dessert.

The other dishes are brought round, and presented one by one to each
guest. First came the soup. When the soup had been eaten, and the soup
plates had been removed, then there was boiled beef. The beef was upon
two dishes, one for each side of the table. It was cut very nicely in
slices, and each dish had a fork and a spoon in it, for the guests to
help themselves with. The dishes were carried along the sides of the
table by the waiters, and offered to each guest, the guests helping
themselves in succession to such pieces as they liked.

After the beef had been eaten, the plates were all changed, and then
came a course of fried potatoes; then, after another change of plates, a
course of mutton chops; then green peas; then roast beef; then
cauliflower with drawn butter; then roast chicken with salad; and
lastly, some puddings. For each separate article of all this dinner
there was a fresh plate furnished to each guest.

After the pudding plates were removed, small plates for the dessert were
furnished; and then the fruit, and the nuts, and the bon-bons were
served; and the dinner was over.

For every two guests there was a decanter of wine. At least it was what
they called wine, though in taste it was more like sour cider. The
people generally used it by pouring a little of it into their water.

When the dinner was over, the passengers all paid the amount that was
charged for it, and each gave, besides, a buono ma