out, as they affect society. Let me first describe the interior arrangements of a first-rate American hotel.
The building is very spacious, as may be imagined when I state that in the busy times, from one hundred and fifty to two, or even three hundred, generally sit down at the dinner-table. The upper stories contain an immense number of bed-rooms, with their doors opening upon long corridors, with little variety in their furniture and arrangement, except that some are provided with large beds for married people, and others with single beds. The basement of the building contains the dinner-room, of ample dimensions, to receive the guests, who at the sound of a gong rush in, and in a few minutes have finished their repast. The same room is appropriated to breakfast and supper. In most hotels there is but one dining-room, to which ladies and gentlemen both repair, but in the more considerable, there is a smaller dining-room for the ladies and their connexions who escort them. The ladies have also a large parlour to retire to; the gentlemen have the reading-room, containing some of the principal newspapers, and the Bar, of which hereafter. If a gentleman wants to give a dinner to a private party in any of these large hotels, he can do it; or if a certain number of families join together, they may also eat in a separate room (this is frequently done at Washington;) but if a traveller wishes to seclude himself à l’Anglaise, and dine in his own room, he must make up his mind to fare very badly, and, moreover, if he is a foreigner, he will give great offence, and be pointed out as an aristocrat—almost as serious a charge with the majority in the United States, as it was in France during the Revolution.
The largest hotels in the United States are Astor House, New York; Tremont House, Boston; Mansion house, Philadelphia; the hotels at West Point, and at Buffalo; but it is unnecessary to enumerate them all. The two pleasantest, are the one at West Point, which was kept by Mr. Cozens, and that belonging to Mr. Head, the Mansion House at Philadelphia; but the latter can scarcely be considered as a hotel, not only because Mr. Head is, and always was, a gentleman with whom it is a pleasure to associate, but because he is very particular in whom he receives, and only gentlemen are admitted. It is more like a private club than any thing else I can compare it to, and I passed some of my pleasantest time in America at his establishment, and never bid farewell to him or his sons, or the company, without regret. There are some hotels in New York upon the English system: the Globe is the best, and I always frequented it; and there is an excellent French restaurateur’s (Delmonico’s).
Of course, where the population and traffic are great, and the travellers who pass through numerous, the hotels are large and good; where, on the contrary, the road is less and less frequented, so do they decrease in importance, size, and respectability, until you arrive at the farm-house entertainment of Virginia and Kentucky; the grocery, or mere grog-shop, or the log-house of the Far West. The way-side inns are remarkable for their uniformity; the furniture of the bar-room is invariably the same: a wooden clock, map of the United States, map of the State, the Declaration of Independence, a looking-glass, with a hair-brush and comb hanging to it by strings, pro bono publico; sometimes with the extra embellishment of one or two miserable pictures, such as General Jackson scrambling upon a horse, with fire or steam coming out of his nostrils, going to the battle of New Orleans, etcetera, etcetera.
He who is of the silver-fork school, will not find much comfort out of the American cities and large towns. There are no neat, quiet little inns, as in England. It is all the “rough and tumble” system, and when you stop at humble inns you must expect to eat peas with a two-pronged fork, and to sit down to meals with people whose exterior is any thing but agreeable, to attend upon yourself, and to sleep in a room in which there are three or four other beds; (I have slept in one with nearly twenty,) most of them carrying double, even if you do not have a companion in your own.
A New York friend of mine travelling in an Extra with his family, told me that at a western inn he had particularly requested that he might not have a bed-fellow, and was promised that he should not. On his retiring, he found his bed already occupied, and he went down to the landlady, and expostulated. “Well,” replied she, “it’s only your own driver; I thought you wouldn’t mind him.”
Another gentleman told me, that having arrived at a place called Snake’s Hollow, on the Mississippi, the bed was made on the kitchen-floor, and the whole family and travellers, amounting in all to seventeen, of all ages and both sexes, turned into the same bed altogether. Of course this must be expected in a new country, and is a source of amusement, rather than of annoyance.
I must now enter into a very important question, which is that of eating and drinking. Mr. Cooper, in his remarks upon his own countrymen, says, very ill-naturedly—“The Americans are the grossest feeders of any civilised nation known. As a nation, their food is heavy, coarse, and indigestible, while it is taken in the least artificial forms that cookery will allow. The predominance of grease in the American kitchen, coupled with the habits of hearty eating, and of constant expectoration, are the causes of the diseases of the stomach which are so common in America.”
This is not correct. The cookery in the United States is exactly what it is and must be every where else—in a ratio with the degree of refinement of the population. In the principal cities, you will meet with as good cookery in private houses as you will in London, or even Paris; indeed, considering the great difficulty which the Americans have to contend with, from the almost impossibility of obtaining good servants, I have often been surprised that it is so good as it is. At Delmonico’s, and the Globe Hotel at New York, where you dine from the Carte, you have excellent French cookery; so you have at Astor House, particularly at private parties; and, generally speaking, the cooking at all the large hotels may be said to be good; indeed, when it is considered that the American table-d’hôte has to provide for so many people, it is quite surprising how well it is done. The daily dinner, at these large hotels, is infinitely superior to any I have ever sat down to at the public entertainments given at the Free-Masons’ Tavern, and others in London, and the company is usually more numerous. The bill of fare of the table-d’hôte of the Astor House is printed every day. I have one with me which I shall here insert, to prove that the eating is not so bad in America as described by Mr. Cooper.
| Astor House, Wednesday, March 21, 1838. |
| Table-d'Hôte |
| Vermicelli Soup |
| Boiled Cod Fish and Oysters |
| Do. Corn'd Beef |
| Do. Ham |
| Do. Tongue |
| Do. Turkey and Oysters |
| Do. Chickens and Pork |
| Do. Leg of Mutton |
| Oyster Pie |
| Cuisse de Poulet Sauce Tomate |
| Poitrine de Veau au Blanc |
| Ballon de Mouton au Tomate |
| Tête de Veau en Marinade |
| Salade de Volaille |
| Casserolle de Pomme de Terre garnie |
| Compote de Pigeon |
| Rolleau de Veau à la Jardinière |
| Côtelettes de Veau Sauté |
| Filet de Mouton Pique aux Ognons |
| Ronde de Boeuf |
| Fricandeau de Veau aux Epinards |
| Côtelettes de Mouton Panée |
| Macaroni au Parmesan |
| Roast Beef |
