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on the eleventh day we sighted cape portland over which towered mount myrdals yokul which the weather being clear we made out very readily |
the valkyrie kept off the coast steering to the westward |
on all sides were to be seen whole schools of whales and sharks |
nearly the whole population of the town was on foot to see us land |
the fact was that scarcely any one of them but expected some goods by the periodical vessel |
then without further remark he put his finger to his lips frowned darkly and descended into the small boat which awaited us |
he was however but a civil servant a magistrate the governor of the island baron trampe |
the professor knew whom he had to deal with |
this modest scholar spoke no languages save icelandic and latin |
when therefore he addressed himself to me in the language of horace we at once came to understand one another |
now harry said my uncle rubbing his hands an goes well the worse difficulty is now over |
in the meantime there is not an hour to lose |
very likely i may find there some manuscripts from the hand of saknussemm |
i shall be glad to consult them |
they were now however absent on duty |
though not very large it appeared not likely to be filled for centuries |
i have not the slightest doubt that in high winds its red tiles were blown out to the great annoyance of the pastor and congregation |
thanks to the heat of these residences grass grows on the roof which grass is carefully cut for hay |
i saw but few inhabitants during my excursion but i met a crowd on the beach drying salting and loading codfish the principal article of exportation |
the men appeared robust but heavy fair haired like germans but of pensive mien exiles of a higher scale in the ladder of humanity than the eskimos but i thought much more unhappy since with superior perceptions they are compelled to live within the limits of the polar circle |
san francisco's care free spirit was fully exemplified before the ashes of the great fire of nineteen o six were cold |
thompson opened a large restaurant in o'farrell street just above fillmore and for two years or more did a thriving business his place being noted for its good cooking and its splendid service |
one of his waiters phil tyson was one of the earlier ones to go back into the burned district to begin business and he opened a restaurant called the del monte in powell street near market but it was too early for success and closed after a short career |
here as well as in a number of other places one can well appreciate the colloquial definition of cabaret |
here there is always good music and food well cooked and well served and always a lively crowd during the luncheon dinner and after theatre hours the room is not large but its dimensions are greatly magnified owing to the covering of mirrors which line the walls |
this garish display of mirrors and elaborate decoration of ceiling and pillars gives it the appearance of the abode of saturnalia but decorum is the rule among the patrons |
john tait is the presiding spirit here he having made reputation as club manager and then as manager of the cliff house |
the poodle dog has a hotel attachment where one may get rooms or full apartments |
if you know how to order and do not care to count the cost when you order probably the best dinner at these restaurants can be had at either blanco's or the poodle dog |
the cuisine is of the best and the chefs rank at the top of their art |
at the two mentioned one pays for the surroundings as well as for the food and sometimes this is worth paying for |
the restaurants of the present day that approach nearest the old bohemian restaurants of pre fire days of the french class are jack's in sacramento street between montgomery and kearny felix in montgomery street between clay and washington and the poodle dog bergez franks in bush street between kearny and grant avenue |
in either of these restaurants you will be served with the best the market affords cooked the right way |
in this same district is the mint in commercial street between montgomery and kearny streets |
it has changed from what it was in the old days but is still an excellent place to dine |
it is an idea that is worth while but unfortunately the proprietors depend too much on the decorative feature and too little on the food and how they serve it |
the fly trap and charlie's fashion the first in sutter street near kearny and the other in market near sutter serve well cooked foods especially soup salads and fish |
of course these are not the entire menus but of all the well prepared dishes these are their best |
both serve good spanish dinners at reasonable prices |
his prices are moderate and his cooking and viands of the best and will satisfy the most critical of the gourmets |
at the corner of market and eddy streets is the odeon down in a basement with decorations of most garish order |
one can almost imagine himself in one of the famous rathskellers of old heidelberg not at the schloss of course for here you cannot look down on the weiser as it flows beneath the windows of the great wine stube on the hill |
but if you really love good music music that has melody and rhythm and soothing cadences go to the heidelberg inn and listen to the concert which is a feature of the place every evening |
we finally got him to select the one prized above all others and this is what chef scheiler gave us |
to the pickle add two large onions cut in quarters two fresh carrots and about one ounce of mixed whole allspice black peppers cloves and bay leaves |
put in the oven and brown to a golden color |
then take it out of the roasting pan and put it into a casserole after sprinkling it with two ounces of flour |
put into the oven again and cook for half an hour basting frequently with the original brine |
when done take the meat out of the sauce |
strain the sauce through a fine collander and add a few raisins a piece of honey cake or ginger snaps and the meat of one fresh tomato |
season with salt and pepper and a little sugar to taste |
the hof brau however is less distinctively german as the greater number of its patrons are americans |
the specialty of the hof brau is abalone's and they have as a feature this shell fish cooked in several ways |
they also have as the chef in charge of the abalone dishes herbert formerly chef for one of the yacht clubs of the coast who claims to have the only proper recipe for making abalone's tender |
under ordinary circumstances the abalone is tough and unpalatable but after the deft manipulation of herbert they are tender and make a fine dish either fried as chowder or a la newberg |
in addition to abalone's the hof brau makes a specialty of little oregon crawfish |
never drink any hard liquors such as whisky brandy gin or cocktails with oysters or clams as it is liable to upset you for the rest of the evening |
with soup and fish serve white wines such as rhein wine sauterne or white burgundy |
with entrees serve clarets or other red wines such as swiss bordeaux hungarian or italian wines |
austrian burgundy is one of the finest wines possessing rich flavor and fine perfume other burgundies are |
chablis a white burgundy dry and of agreeable aroma |
clarets are valued for their flavor and for their tonic properties |
german wines are of lighter character and are generally termed rhein wines |
hochheimer a light pleasing and wholesome wine |
dry and of magnificent bouquet |
lacrima christi a still wine of excellent flavor and bouquet |
sauterne is a white bordeaux a strong luscious wine the best known varieties being |
vintage years have much to do with the quality of wines |
rhein and moselle eighteen ninety three |
claret eighteen ninety eight and nineteen o four |
asparagus salad cook the asparagus in salted water drain and chill |
birds nest salad have ready as many crisp leaves of lettuce as may be required to make a dainty little nest for each person |
serve with french dressing hidden under the leaves of the nest |
cabbage salad chop or shave fine half a medium size head of cabbage that has been left in cold water until crisp then drain |
add two tablespoons thick sour cream two tablespoons sugar a sprinkle of mustard and half cup of vinegar |
beat until thoroughly mixed pour over the cabbage and toss lightly until uniformly seasoned |
cauliflower mayonnaise take cold boiled cauliflower break into branches adding salt pepper and vinegar to season |
surround with a garnish of cooked and diced carrots turnips green peas |
pour mayonnaise over all chill and serve |
celery and nut salad cut enough celery fine to measure two cups add one cup of finely shredded or shaved cabbage and one and one half cups of walnut meats broken in small pieces but not chopped |
stir the soaked gelatin in while the cucumber is hot |
set into a cold place to chill and become firm |
salad two cups of apples cut into small pieces one cup celery cut into small pieces one cup english walnuts |
serve on a lettuce leaf with mayonnaise dressing made without mustard and thinned with cream |
garnish dish that dressing is made in with a little garlic |
put the pulp into a basin with two ounces of melted butter two tablespoonfuls of lemon juice half a pound of chestnuts boiled and grated and seasoning of salt and white pepper to taste |
tomato baskets tomato baskets are charming accessories for holding vegetable salad chicken shrimps cold beans asparagus tips shredded celery cucumbers cut in cubes and minced peppers |
handles of watercress may be attached to these baskets |
this dressing should stand in the ice box four or five hours to become seasoned |
when thickened strain and cool |
strain and bottle and put in ice box shake before using each time |
every elevation of the type man has hitherto been the work of an aristocratic society and so it will always be a society believing in a long scale of gradations of rank and differences of worth among human beings and requiring slavery in some form or other |
the distinctions of moral values have either originated in a ruling caste pleasantly conscious of being different from the ruled or among the ruled class the slaves and dependents of all sorts |
we truthful ones the nobility in ancient greece called themselves |
it is obvious that everywhere the designations of moral value were at first applied to men and were only derivatively and at a later period applied to actions it is a gross mistake therefore when historians of morals start with questions like why have sympathetic actions been praised |
he honours whatever he recognizes in himself such morality equals self glorification |
probably a pessimistic suspicion with regard to the entire situation of man will find expression perhaps a condemnation of man together with his situation |
here is the seat of the origin of the famous antithesis good and evil power and dangerousness are assumed to reside in the evil a certain dreadfulness subtlety and strength which do not admit of being despised |
according to slave morality therefore the evil man arouses fear according to master morality it is precisely the good man who arouses fear and seeks to arouse it while the bad man is regarded as the despicable being |
everywhere that slave morality gains the ascendancy language shows a tendency to approximate the significations of the words good and stupid |
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