As A Rule, I Always Did Get It At Hotels In America.

But I had no comfort with it.

Sherry they do not understand at all. Of course I am only speaking of hotels. Their claret they get exclusively from Mr. Gladstone, and, looking at the quality, have a right to quarrel even with Mr. Gladstone's price. But it is not the quality of the wine that I hereby intend to subject to ignominy so much as the want of any opportunity for drinking it. After dinner, if all that I hear be true, the gentlemen occasionally drop into the hotel bar and "liquor up." Or rather this is not done specially after dinner, but, without prejudice to the hour, at any time that may be found desirable. I also have "liquored up," but I cannot say that I enjoy the process. I do not intend hereby to accuse Americans of drinking much; but I maintain that what they do drink, they drink in the most uncomfortable manner that the imagination can devise.

The greatest luxury at an English inn is one's tea, one's fire, and one's book. Such an arrangement is not practicable at an American hotel. Tea, like breakfast, is a great meal, at which meat should be eaten, generally with the addition of much jelly, jam, and sweet preserve; but no person delays over his teacup. I love to have my teacup emptied and filled with gradual pauses, so that time for oblivion may accrue, and no exact record be taken.

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