irons of Marienbad, at the
Waldmuehle and elsewhere, and the Egerlaender Cafe is well worth a visit.
It is a large cafe, with the usual grove before it, built on a
commanding hill. The special characteristics of the place are that the
rooms and the great hall are built and furnished after the fashion of
Egerland, the most picturesque style that Austria boasts of. The girls
who wait are all in the handsome Egerland costume, and the effect is
very pretty. There is a restaurant at Egerland, and the proprietor, when
I was at Marienbad in 1901, talked of adding sleeping apartments to the
establishment and of making it a hotel as well as a restaurant and
cafe.

Prague

The expedition to Prague generally forms part of a stay at Carlsbad or
Marienbad. My personal experience, gained from two visits, is that if
one stays either at the Saxe or the Blauer Stern, it is wiser to take
one's meals in the restaurants of the hotels than to go further afield
and fare worse. One traverses the hop-fields of Pilsen during the
journey from Carlsbad, and an amateur of beer should find Prague a
paradise second only to Munich.

Bad Gastein

There are several more or less pretentious hotels in Gastein, but
perhaps the most reliable for feeding purposes is the Badeschloss; it is
rather old-fashioned, but good of its kind. It was formerly the palace
of the Cardinal Bishops. The hot-water springs, discovered in A.D. 680,
have their source close to the hotel.

Budapesth

The most distinctive feature of Hungarian cookery is the use of
_paprika_, the national pepper. A _Goulache_, as it is usually written
on menus, or _Gulyas_ as the Hungarians call it, is a ragout in which
the pepper plays an important part. The _Paprikahuhn_ is a chicken
stewed or baked with the pepper, which is very pleasant tasting. Pork
served with a sharp-tasting _puree_ in which cranberries play a _role_,
and other combinations of meat and fruit, brought together very much as
we Britons take red current jelly with hare and mutton, are all part of
the national cookery. The entrails of animals are used to make some of
the dishes; pork, from the innocent sucking pig to the great wild boar,
veal, pickled or fresh, and calves lungs in vinegar are all treated as
national dishes.

The wines of the country are well known to all Anglo-Saxons for some of
them, the red wines, Erlauer, Ofner, and Carlovicz, are exported in
great quantities. The white wines, Ruster, Schomlaye