Chapter 11

We are getting foreignized rapidly and with facility. We are getting
reconciled to halls and bedchambers with unhomelike stone floors and no
carpets--floors that ring to the tread of one's heels with a sharpness
that is death to sentimental musing. We are getting used to tidy,
noiseless waiters, who glide hither and thither, and hover about your
back and your elbows like butterflies, quick to comprehend orders, quick
to fill them; thankful for a gratuity without regard to the amount; and
always polite--never otherwise than polite. That is the strangest
curiosity yet--a really polite hotel waiter who isn't an idiot. We are
getting used to driving right into the central court of the hotel, in the
midst of a fragrant circle of vines and flowers, and in the midst also of
parties of gentlemen sitting quietly reading the paper and smoking. We
are getting used to ice frozen by artificial process in ordinary bottles
--the only kind of ice they have here. We are getting used to all these
things, but we are not getting used to carrying our own soap. We are
sufficiently civilized to carry our own combs and toothbrushes, but this
thing of having to ring for soap every time we wash is new to us and not
pleasant at all. We think of it just after we get our heads and faces
thoroughly wet or just when we think we have been in the bathtub long
enough, and then, of course, an annoying delay follows. These
Marseillaises make Marseillaise hymns and Marseilles vests and Marseilles
soap for all the world, but they never sing their hymns or wear their
vests or wash with their soap themselves.

We have learned to go through the lingering routine of the table d'hote
with patience, with serenity, with satisfaction. We take soup, then wait
a few minutes for the fish; a few minutes more and the plates are
changed, and the roast beef comes; another change and we take peas;
change again and take lentils; change and take snail patties (I prefer
grasshoppers); change and take roast chicken and salad; then strawberry
pie and ice cream; then green figs, pears, oranges, green almonds, etc.;
finally coffee. Wine with every course, of course, being in France.
With such a cargo on board, digestion is a slow process, and we must sit
long in the cool chambers and smoke--and read French newspapers, which
have a strange fashion of telling a perfectly straight story till you get
to the "nub" of it, and then a word drops in that no man can translate,
and that story is ruined. An embankment fell on some Frenchmen
yesterday, and the papers are full of it today--but whether those
sufferers were killed, or crippled, or bruised, or only scared is more
than I can possibly make out, and yet I would just give anything to know.

We were troubled a