This e-text is divided into three segments, following the book’s divisions, with breaks at pg. 106/107 and 280/281. The third section includes the General Index. Except in the Lists of Itineraries and Maps, and in this introductory section, all links are visually coded. Visual details may be overridden by your browser settings, but the links will still work.

anywhere in your current file (unmarked)
Pages 1–106 (paris.html: boldface)
Pages 107–280 (riviera.html: italicized)
Pages 281–end (turin.html: underlined)

The hotel rating symbols are explained at several random points in the text, though not in the introductory section:

“Those with the figure 1 are first-class houses, with 2 second-class. The asterisk signifies that they are especially good of their class.”

A few typographical errors have been corrected. They are shown in the text with mouse-hover popups. Missing “from” or “to” mileage numbers have not been individually noted.

Preface
Itineraries
List of Maps
Paris to Marseilles (separate file)
The Riviera (separate file)
Italy and the Alps and General Index (separate file)

# SOUTH OF FRANCE

## EAST HALF

### GUIDES BY C. B. BLACK.

SPAS of CHELTENHAM and BATH, with Maps and Plan of Bath. 1s.

TOURIST’S CAR GUIDE in the pleasant Islands of JERSEY, GUERNSEY, ALDERNEY and SARK. Illustrated with 6 Maps and Plan of the Town of Saint Helier. Second edition. 1s.

CORSICA, with large Map of the Island. 1s.

BELGIUM, including Rotterdam, Flushing, Middelburg, Schiedam and Luxembourg. Illustrated by 10 Plans and 5 Maps. 2s. 6d.

NORTH FRANCE, LORRAINE AND ALSACE, including the Mineral Waters of Contrexéville, Vittel, Martigny, Plombières, Luxeuil, Aix-la-chapelle, etc. Illustrated with 5 Maps and 7 Plans. Third Edition. 2s. 6d.

TOURAINE, NORMANDY AND BRITTANY. Illustrated with 14 Maps and 15 Plans. Eighth edition. 5s.

The above two contain the North Half of France; or France from the Loire to the North Sea and from the Bay of Biscay to the Rhine.

THE RIVIERA, or the coast of the Mediterranean from Marseilles to Leghorn, including Lucca, Pisa and Florence. Illustrated with 8 Maps and 6 Plans. Second edition. 2s. 6d.

FRANCE—South-East Half—including the whole of the Valley of the Rhône in France, with the adjacent Departments; the Valley of the Upper Loire, with the adjacent Departments; the Riviera; the Passes between France and Italy; and the Italian towns of Turin, Piacenza, Modena, Bologna, Florence, Leghorn and Pisa. Illustrated with numerous Maps and Plans. Fourth edition. 5s.

##### From “Scotsman,” June 2, 1884.

“C. B. Black’s Guide-books have a character of their own; and that character is a good one. Their author has made himself personally acquainted with the localities with which he deals in a manner in which only a man of leisure, a lover of travel, and an intelligent observer of Continental life could afford to do. He does not ‘get up’ the places as a mere hack guide-book writer is often, by the necessity of the case, compelled to do. Hence he is able to correct common mistakes, and to supply information on minute points of much interest apt to be overlooked by the hurried observer.”

# THE

# SOUTH OF FRANCE

# EAST HALF

# INCLUDING THE VALLEYS OF

# THE RHÔNE, DRÔME AND DURANCE

# the BATHS of

# VICHY, ROYAT, AIX, MONT-DORE AND BOURBOULE

# THE WHOLE OF THE

# RIVIERA FROM CETTE TO LEGHORN

# WITH THE INLAND TOWNS OF

# TURIN, BOLOGNA, PARMA, FLORENCE AND PISA

# AND

# THE PASSES BETWEEN FRANCE AND ITALY

# Illustrated with Maps and Plans

# FOURTH EDITION

# C. B. BLACK

# EDINBURGH: ADAM AND CHARLES BLACK
1885

###### Printed by R. & R. Clark, Edinburgh.

v

### PREFACE.

This Guide-book consists of Routes which follow the course of the main Railways. To adapt these Routes as far as possible to the requirements of every one the Branch Lines are also pointed out, together with the stations from which the Coaches run, in connection with the trains, to towns distant from the railway. The description of the places on these branch lines is printed either in a closer or in a smaller letter than that of the towns on the main lines.

Each Route has the Map indicated on which it is to be found. By aid of these maps the traveller can easily discover his exact situation, and either form new routes for himself, or follow those given.

The Arrangement of the Routes is such that they may be taken either from the commencement to the end, or from the end to the commencement. The Route from Paris to Marseilles, for example, does equally well for Marseilles to Paris.

The Distance of towns from the place of starting to the terminus is expressed by the figures which accompany them on each side of the margin; while the distance of any two towns on the same route from each other is found by subtracting their marginal figures on either side from each other.

In the Description of towns the places of interest have been taken in the order of their position, so that, if a cab be engaged, all that is necessary is to mention to the driver their names in succession. Cabs on such occasions should be hired by the hour. To guard against omission, the traveller should underline the names of the places to be visited before commencing the round. In France the Churches are open all the day. In Italy they close at 12; but most of them reopen at 2 P.M. All the vi Picture-Galleries are open on Sundays, and very many also on Thursdays. When not open to the public, admission is generally granted on payment of a franc.

In “Table of Contents” the Routes are classified and explained. For the Time-tables recommended, and for the mode of procedure on the Continental Railways, see “Preliminary Information.”

Before commencing our description of the Winter Resorts on the Mediterranean, with the best routes towards them, let it be clearly understood that not even in the very mildest of these stations is it safe for the invalid to venture out either in the early morning or after sunset without being well protected with warm clothing; and that, even with this precaution, the risk run of counteracting the beneficial influences of a sojourn in these regions is so great as to render it prudent to determine from the first to spend those hours always within doors. On the other hand, it is most conducive to health, during the sunny hours of the day, to remain as much as possible in the open air, walking and driving along the many beautiful terraces and roads with which these places abound; and if the day be well employed in such exercise, it will be no great hardship to rest at home in the evening. Nor is it necessary to remain in the same town during the entire season; indeed a change of scene is generally most beneficial, for which the railway as well as the steamers affords every facility. “I would strongly advise every person who goes abroad for the recovery of his health, whatever may be his disease or to what climate soever he may go, to consider the change as placing him merely in a more favourable situation for the removal of his disease; in fact, to bear constantly in mind that the beneficial influence of travelling, of sailing, and of climate requires to be aided by such dietetic regimen and general mode of living, and by such remedial measures as would have been requisite in his case had he remained in his own country. All the circumstances requiring attention from the invalid at home should be equally attended to abroad. If in some things greater latitude may be permitted, others will demand vii even a more rigid attention. It is, in truth, only by a due regard to all these circumstances that the powers of the constitution can be enabled to throw off, or even materially mitigate, in the best climate, a disease of long standing.

“It may appear strange that I should think it requisite to insist so strongly on the necessity of attention to these directions; but I have witnessed the injurious effects of a neglect of them too often not to deem such remarks called for in this place. It was, indeed, matter of surprise to me, during my residence abroad, to observe the manner in which many invalids seemed to lose sight of the object for which they left their own country—the recovery of their health. This appeared to arise chiefly from too much being expected from climate.

“The more common and more injurious deviations from that system of living which an invalid ought to adopt, consist in errors of diet, exposure to cold, over-fatigue, and excitement in what is called ‘sight-seeing,’ frequenting crowded and over-heated rooms, and keeping late hours. Many cases fell under my observation in which climate promised the greatest advantage, but where its beneficial influence was counteracted by the operation of these causes.” —Sir James Clark on the Sanative Influence of Climate.

###### SEE MAP PAGE 27, AND MAP ON FLY-LEAF.

Many after leaving the Riviera are the better of making a short stay at some of the baths, such as Vichy (p. 359), Vals (p. 93), Mont-Dore (p. 378), Bourboule (p. 383), Aix-les-Bains (p. 283), Bourbon-l’Archambault (p. 357), or Bourbon-Lancy (p. 358). If at the eastern end of the Riviera, the nearest way to them is by rail from Savona (pp. 209 and 183), or from Genoa (pp. 212 and 279) to Turin (p. 292). From Turin a short branch line extends to Torre-Pèllice (p. 305), situated in one of the most beautiful of the Waldensian valleys.

If the journey from Turin to Aix-les-Bains, 128 miles, be too long, a halt may be made for the night at Modane (p. 290); where, however, on account of the elevation, 3445 ft., the air is generally rather sharp and bracing.

viii

From the western end of the Riviera the best way north and to the baths is by the valley of the Rhône (map, p. 27), in which there are many places of great interest, such as Arles (p. 68), Avignon (p. 58), Orange (p. 51), and Lyons (p. 29). From Lyons take the western branch by Montbrison (p. 349) for Vichy, Mont-Dore, and Bourboule. For Aix-les-Bains take the eastern by Ambérieux (p. 281) and Culoz (p. 282). From Avignon, Carpentras (p. 54), Pont-St. Esprit (p. 98), Montélimart (p. 48), La Voulte (p. 82), Crest (p. 46) and Grenoble (p. 324), interesting and picturesque excursions are made. From Carpentras Mont Ventoux (p. 56) is visited. From La Voulte, Ardechè (p. 45) is entered. From Crest diligences run to the towns and villages between it and Aspres (pp. 47 and 345). From Grenoble the roads and railways diverge which lead to the lofty peaks of the western Alps and to the mountain passes between France and Italy.

None should go abroad without a passport. Even where several are travelling together in one party, each should have his own passport. They are easily procured and easily carried, and may be of great use.

The best hotels in the places frequented by the Americans and English cost per day from 12 to 22 frs., and the pensions from 9 to 15 frs., including wine (often sour) in both. The general charge in the hotels of the other towns throughout France is from 8 to 9 frs. per day. Meat breakfast, 2 to 3 frs.; dinner, 3 to 4 frs.; service, ½ fr.; “café au lait,” with bread and butter, 1½ fr. The omnibus between the hotel and the station costs each from 6 to 10 sous. The driver in most cases loads and unloads the luggage himself at the station, when he expects a small gratuity from 2 to 10 sous, according to the quantity of bags and trunks. The omnibuses of the Riviera hotels cost from 1½ to 2 frs. each, and although the conductor does not unload the luggage he expects a gratuity.

Neither jewellery nor money should be carried in portmanteaus. When a stay of merely a day or two is intended, the bulky and heavy luggage should be left in depôt at the station. Some companies charge 1, others 2 sous for each article (colis) per day. See “Railways” in “Preliminary Information.”

C. B. B.

ix

### PRELIMINARY INFORMATION.

#### THE LANDING-PLACES ON THE FRENCH SIDE
OF THE CHANNEL.

The six principal ports on the French side of the English Channel connected by railroad with Paris are:—

Dieppe—distant from Paris 125 miles; passing Clères Junction, 100 m.; Rouen, 85 m.; Gaillon, 58 m.; Mantes Junction, 36 m.; and Poissy, 17 m. from Paris. Arrives at the station of the Chemins de Fer de l’Ouest, Saint Lazare. Time, 4½ hours. Fares—1st class, 25 frs.; 2d cl. 19 frs.; 3d cl. 14 frs.

London to Paris via Newhaven and Dieppe (240 miles):—tidal; daily, except Sunday, from Victoria Station and London Bridge Station. Fare—1st class, 31s.; 2d cl. 23s.; 3d cl. 16s. 6d. Sea journey, 60 miles; time, 8 hours. Time for entire journey, 16 hours. For tickets, etc., in Paris apply to Chemin de Fer de l’Ouest, Gare St. Lazare, Rue St. Lazare 110, ancien 124. Bureau spécial, agent, M. Marcillet, Rue de la Paix, 7. A. Collin et Cie, 20 Boulevard Saint Denis.

From Dieppe another line goes to Paris by Arques, Neufchâtel, Serqueux, Forges-les-Eaux, Gournay, Gisors, and Pontoise. Distance, 105 miles. Time by ordinary trains, 5 hours 10 minutes. Fares—1st class, 21 frs.; 2d, 15½ frs.; 3d, 11¼ frs. Arrives at the St. Lazare station of the Chemins de Fer de l’Ouest.

From Tréport a railway extends to Paris by Eu, Gamaches, Aumale, Abancourt, Beauvais, and Creil. Distance, 119¼ miles. Time, 8 hours 40 minutes. Fares, 1st class, 24 frs.; 2d, 18 frs.; 3d, 13 frs. Arrives at the station of the Chemin de Fer du Nord. There are few through trains by this line.

BOULOGNE—distant 158 miles from Paris; passing Montreuil, 134 m.; Abbeville, 109 m.; Amiens, 82 m.; Clermont, 41 m.; and Creil, 32 m. from Paris. Arrives at the station of the Chemin de Fer du Nord, No. 18 Place Roubaix. Time by express, 4½ hours. Fares—1st class, 31 frs. 25 c.; 2d cl. 23 frs. 45 c.; 3d cl. 17 frs. 20 c.

London to Paris, via, Folkestone and Boulogne (255 miles):—tidal route; from Charing Cross, Cannon Street, or London Bridge. Express trains daily to Folkestone, and from Boulogne, first and second class. Sea journey, 27 miles; time of crossing, 1 hour 40 minutes. Fares from London to Paris by Boulogne—1st class, 56s.; 2d cl. 42s. Time for the entire journey, 10 hours. For tickets, etc., in Paris apply to the railway station of the Chemin de Fer du Nord.

x

CALAIS—185 miles from Paris; by Boulogne, 158 m.; Montreuil, 134 m.; Abbeville, 109 m.; Amiens, 82 m.; Clermont, 41 m.; and Creil, 32 m. from Paris. Arrives at the station of the Chemin de Fer du Nord, No. 18 Place Roubaix. Time by express, 5½ hours. Fares—1st class, 36 frs. 55 c.; 2d cl. 27 frs. 40 c.

London to Paris, via Dover and Calais (mail route, distance 283 miles);—departing from Charing Cross, Cannon Street, or London Bridge. Sea journey, 21 miles; time about 80 minutes. First and second class, express. Fares—60s.; 2d cl. 45s. Total time, London to Paris, 10 hours. Luggage is registered throughout from London, and examined in Paris. Only 60 lbs. free. For tickets, etc., in Paris apply at the railway station of the Chemins de Fer du Nord.

CALAIS—204 miles from Paris; by Saint Omer, 177 m.; Hazebrouck, 165 m.; Arras, 119 m.; Amiens, 82 m.; Clermont, 41 m.; and Creil, 32 m. Arrives at the station, No. 18 Place Roubaix. Time, 7 hours 40 minutes. Fares—1st class, 36 frs. 55 c.; 2d cl. 27 frs. 40 c.; 3d cl. 20 frs. 10 c.

DUNKERQUE—190 miles from Paris; by Bergues, 185 miles; Hazebrouck, 165 m., where it joins the line from Calais; Arras, 119 m.; Amiens, 81 m.; Clermont, 41 m.; and Creil, 32 m. Arrives at the station, No. 18 Place Roubaix. Time, 10½ hours. Fares—1st class, 37 frs. 55 c.; 2d cl. 28 frs. 15 c.

England and Channel, via Thames and Dunkirk (screw):—tidal; three times a week from Fenning’s Wharf. Also from Leith, in 48 to 54 hours.

LE HAVRE—142 miles from Paris; by Harfleur, 138 m.; Beuzeville Junction, 126 miles; Bolbec-Nointot, 123 m.; Yvetot, 111 m.; Rouen, 87 m.; Gaillon, 58 m.; Mantes Junction, 36 m.; and Poissy, 17 m. from Paris. Arrives, as from Dieppe and Cherbourg, at the station of the Chemin de Fer de l’Ouest, No. 124 Rue St. Lazare. Fares—1st class, 28 frs. 10 c.; 2d cl. 21 frs. 5 c.; 3d cl. 15 frs. 45 c. Time by express, 4 hours 50 minutes, and nearly 3 hours longer by the ordinary trains.

London and Channel, via Southampton and Le Havre:—Monday, Wednesday, and Friday, 9 P.M. from Waterloo Station, leaving Southampton 11.45 P.M. Sea journey, 80 m.; time, 8 hours.

CHERBOURG—231 miles from Paris; by Lison, 184 m.; Bayeux, 167 m.; Caen, 149 m.; Mezidon Junction, 134 m.; Lisieux, 119 m.; Serquigny Junction, 93 m.; Evreux, 67 m.; Mantes Junction, 36 m.; and Poissy, 17 m. from Paris. Time by express, 8½ hours; slow trains, nearly 13 hours.

#### FRENCH, BELGIAN, AND GERMAN RAILWAYS.

On these railways the rate of travelling is slower than in England, but the time is more accurately kept.

To each passenger is allowed 30 kilogrammes, or 66 lbs. weight of luggage free.

xi

##### Railway Time-Tables.

Time-tables or Indicateurs. For France the most useful and only official time-tables are those published by Chaix and Cie, and sold at all the railway stations. Of these excellent publications there are various kinds. The most complete and most expensive is the “Livret-Chaix Continental,” which, besides the time-tables of the French railways, gives those also of the whole Continent, and is furnished with a complete index; size 18mo, with about 800 pages. The “Livret-Chaix Continental” is sold at the station bookstalls. Price 2 frs.

Next in importance is the “Indicateur des Chemins de Fer,” sold at every station; size 128 small folio pages, price 60 c. It contains the time-tables of the French railways alone, and an index and railway map.

The great French lines of the “Chemins de Fer de l’Ouest,” of the “Chemins de Fer d’Orleans,” of the “Chemins de Fer de Paris à Lyon et à la Méditerranée,” of the “Chemins de Fer du Nord,” and of the “Chemins de Fer de l’Est,” have each time-tables of their own, sold at all their stations. Price 40 c. Size 18me. With good index.

For Belgium, the best time-tables are in the “Guide Officiel sur tous les Chemins de Fer de Belgique.” Sold at the Belgian railway stations. Size 18me. Price 30 c. It contains a good railway map of Belgium.

For Italy, use “L’Indicatore Ufficiale delle Strade Ferrate d’Italia.” Containing excellent maps illustrating their circular tours. Price 1 fr.

In Spain use the “Indicador de los Ferro-Carriles,” sold at the stations. The distances are, as in the French tables, in kilometres, of which 8 make 5 miles. Lleg. or Llegada means “arrival”; Salida, “departure.”

In England consult the “Continental Time-tables of the London, Chatham, and Dover Railway,” sold at the Victoria Station, Pimlico, price 2d.; or those of the London and South-Eastern, 1d.

##### In the Railway Station.

Before going to the station, it is a good plan to turn up in the index of the “Livret-Chaix Continental” the place required, to ascertain the fare and the time of starting, which stations are supplied with refreshment rooms (marked B), and the time the train halts at each on its way.

On arriving at the station join the single file (queue) of people before the small window (guichet), where the tickets (billets) are sold. Your turn having arrived, and having procured your ticket, proceed to the luggage department, where deposit your baggage and deliver your ticket to be stamped. The luggage tickets are called also “bulletins.”

After your articles have been weighed, your ticket, along with a luggage receipt, is handed you from the “guichet” of the luggage office, where, if your baggage is not overweight, you pay 10 c. or 2 sous. Before pocketing the luggage ticket, just run your eye down the column headed “Nombre de Colis,” and see that the exact number of your articles has been given. The French have a strange way of making the figures 3, 5, xii and 7. Whatever is overweight is paid for at this office; but remember, when two or more are travelling together, to present the tickets of the whole party at the luggage department, otherwise the luggage will be treated as belonging to one person, and thus it will probably be overweight. Another advantage of having the entire number of the party on the “Billet de Bagage” is that, in case of one or other losing their carriage tickets, this will prove the accident to the stationmaster (chef-de-Gare) and satisfy him. If, after having purchased a ticket, the train is missed, that ticket, to be available for the next train, must be presented again to the ticket office, to be re-stamped (être visé).

The traveller, on arriving at his destination, will frequently find it more convenient not to take his luggage away with him; in which case, having seen it brought from the train to the station, he should tell the porter that he wishes it left there. He retains, however, his luggage ticket, which he only presents when he desires his luggage again.

##### On the Railway.

In the carriage cast the eye over the line as given in our railway map, and note the junctions; for at many of these—such as Amiens, Rouen, Culoz, Macon, etc. etc.—the passengers are frequently discharged from the carriages and sent into the waiting-rooms to await other trains. On such occasions great attention must be paid to the names the porter calls out when he opens the door of the waiting-room, otherwise the wrong train may be taken. To avoid this, observe on our railway map what are the principal towns along the line in the direction required to go; so that when, for example, he calls out, “Voyageurs du Côté de Lyon!” and we be going to Marseilles from Macon, we may, with confidence, enter the train, because, by reference to the map, we see we must pass Lyon to reach Marseilles. The little railway map will be found very useful, and ought always to be kept in readiness for reference.

Buffet means “refreshment-room”; and Salle d’Attente, “waiting-room.”

There are separate first, second, and third class carriages for ladies.

Express trains have third class carriages for long distances.

##### Railway Omnibuses.

At the stations of the largest and wealthiest towns three kinds of omnibuses await the arrival of passengers. They may be distinguished by the names of the General Omnibus, the Hotel Omnibus, and the Private Omnibus. The general omnibus takes passengers to all parts of the town for a fixed sum, rarely above half a franc; so that, should the omnibus be full, it is some time till the last passenger gets put down at his destination. The hotel omnibus takes passengers only to the hotel or hotels whose name or names it bears.

xiii

### CONTENTS.

#### RAILWAYS, ROADS, and BYE-WAYS in the
SOUTH-EAST of FRANCE, and the MOUNTAIN
PASSES between FRANCE and ITALY.

For the whole of the south-east of France use the time-tables of the “Chemins de Fer de Paris à Lyon et à la Méditerranée.” Sold at all their stations, price 8 sous. In Italy use the “Indicatore Ufficiale,” 1 fr. or 1 lira, which gives, besides the time-tables of the railway trains, those also of the steam-trams, which traverse the country in all directions.

In England consult the time-tables of the London and South Eastern Railway, 1d.; or the Continental time-tables of the London, Chatham and Dover Railway, 3d.

xxi

### MAPS AND PLANS.

Some full-page maps have been moved to avoid breaking up paragraphs. All links, both here and in the body text, lead to the map itself.

Map references in the text are inconsistent. The “Rhône and Savoy” map was printed twice, between pages 26/27 and 106/107. In the List of Maps it is given as “page 107”; in the text it is randomly cited as “page 27” and “page 26”. “Map. p. 199” and “p. 200” both refer to the Italian Riviera map, also cited twice as “p. 220”. The map of Hyères (p. 129) is twice cited as “p. 177”.

#### CARTE DU JOUR.

The following List contains the explanation of the technical terms of some of the most useful dishes mentioned in the “Cartes du Jour” of the restaurants. Fancy names cannot be translated.

The following section is given exactly as printed. Some items may require added salt.

##### SOUPS.

Consommé, beef-tea.

Bouillon, broth.

Potage, soup.

Julienne, vegetable soups.

Purée, pease-soup.

Purée, when qualifying a noun, means “mashed,” as—

Purée de pommes, mashed potatoes.

„ „marron, mashed chestnuts.

##### BEEF.

Bœuf au naturel, or simply “nature,” plain boiled beef.

Naturel in cookery means “plain.”

Bœuf à la mode, beef stewed with carrots.

Nearly the same as the next.

Bœuf à la jardinière, beef with vegetables.

Aloyau, a sirloin of beef.

Aloyau a la jardinière, sirloin with vegetables.

Aloyau sauté, sirloin in slices.

Sauté in cookery means “sliced.”

Rosbif aux pommes, roast beef with potatoes.

In these lists the words de terre are rarely affixed to pommes.

Bifteck au naturel, plain beefsteak.

„ aux pommes, with potatoes.

„ aux pommes sautées, with sliced potatoes.

„ aux haricots, with kidney beans.

„ bien cuit, well done.

„ saignant, under done.

Palais de Bœuf au gratin, broiled ox palate.

Au gratin in cookery means “baked” or “broiled”; when applied to potatoes it means “browned.”

xxiv

##### MUTTON.

Côtelettes de mouton au naturel, plain mutton chops.

„ „ „ panées, mutton chops fried with crumbs.

„ „ „ aux pointes d’asperge, mutton chops with asparagus tops.

„ „ „ à la purée de pommes, mutton chops with mashed potatoes.

Gigot roti, a roast leg of mutton.

Pieds de mouton, sheep’s trotters.

Gigot d’agneau, a leg of lamb.

Blanquette d’agneau, hashed stewed lamb.

Rognons à la brochette, broiled kidneys.

„ sautés, sliced kidneys.

Etuvé, stewed.

##### VEAL.

Côtelette de veau, veal cutlet.

Tête de veau en vinaigrette, calf’s head with oil and vinegar.

Oreille de veau en marinade, pickled calf’s ear.

Ris de veau, sweetbread.

Foie de veau, calf’s liver.

Blanquette de veau, hashed stewed veal.

Fricandeau au jus, Scotch collops with gravy.

Jus, gravy.

##### VEGETABLES.

Pommes de terre, potatoes.

Legumes et fruits primeurs, early vegetables and fruits.

Asperges à la sauce, asparagus with sauce.

Chou, cabbage.

Champignons, mushrooms.

Epinards, spinage.

Fêves de marais, garden beans.

Haricots verts, green kidney beans.

Oseille, sorrel.

Petits pois, green peas.

Jardinière means “dressed with vegetables.”

##### POULTRY AND GAME.

Poularde, fowl.

Poulet, chicken.

Chapon, capon.

Cuisse de poulet, leg of a chicken.

Des œufs à la coque, boiled eggs.

Dindonneau, young turkey.

Canard, duck.

Perdreau, partridge.

Mauviettes, field-larks.

Alouettes, larks.

Grives, thrushes.

Becasse, woodcock.

Becassine, snipe.

Chevreuil, venison.

Caille, quail.

##### FISH.

Anguille, eel.

Eperlans, smelts; or, as the Scotch call them, sperlings.

Homard, lobster.

Huitres, oysters.

Merlans, whitings.

Morue, cod.

Raie, skate.

Saumon, salmon.

Sole, sole.

Turbot, turbot.

Frit, fried.

Grillé, done on the gridiron.

##### DESSERT.

Compote, applied to fruits, means “stewed.”

„ de pommes, stewed apples.

„ de pruneaux, stewed prunes.

Beignets de pommes, apple fritters.

„ „ „ soufflés, puffed apple fritters.

Mendiants, raisins, nuts and almonds.

##### DRINK.

Vin de Bordeaux, claret.

A bottle of soda-water is called a siphon. The cheap wines ought always to be drunk with it, or with common water.

At even the cheap restaurants palatable wine may be had by paying a little extra.

Frappé, applied to liquids, means “iced.”

Caraffe frappé, iced water.

Vin frappé, iced wine.

The litre of beer is called a canette, and the half-litre a choppe.

The fifth part of a litre of wine is called a carafon, a word often used in the cheap restaurants.