801 



corner, or sometimes across. If you eat and drink in the hotel, you 

 hav^e a list of prices hung up in your room, so that you may know dis- 

 tinctly all your expenses. The servants usually expect, at least from 

 Englishmen, a small additional present, but I found them well con- 

 tented when 1 formed my calculation for this at five sous per day. 

 There is a table d'hote at half past 5, at four francs ; but being not 

 overburthened with money, I did not frequent it, since I could get a 

 dinner which pleased me as well or better for half that sum. I usu- 

 ally went for my breakfast to the Cafe de la Place des Victoires, where 

 I had one large cup, or perhaps rather basin, of coffee and milk, with 

 bread and butter : this cost me one franc, including two sous to the 

 waiter. I prefer this coffee-house, because they give the coffee in a 

 larger cup than usual, without making it overflow. Those who wish 

 for a more solid breakfast, will find it at the restaurateur's, for twenty- 

 five sous. My dinner cost me two francs, a price for which you get 

 a very good one at a great many of the Paris restaurateurs. I tried 

 several, but the one I preferred was Tavernier's, in the Palais Royal. 

 You have soup, or rather broth, wine, three dishes and a dessert, for 

 your money, I added four sous for the waiters, which I believe is 

 the highest sum usually given. There is a restaurateur at the west 

 side of the Palais Royal (Moureau's), where they give you four dishes 

 for the same price, but I think the food is hardly so good as at Ta- 

 vernier's. In all these you dine in a handsome saloon, with every- - 

 thing clean and in good order ; you are invariably presented with a 

 clean napkin, and all those little comforts in which the cheaper Lon- 

 don eating-houses are so deficient. At Tavernier's they give you ice 

 to cool your wine in hot weather. There are other places still cheap- 

 er, which at least make a respectable appearance. In the evening you 

 may have tea at any of the coffee-houses ; but my experience is not 

 in its favour, and I sometimes had an ice, sometimes an orgeat, and 

 sometimes contented myself with eau sucree, which has the merit of 

 being the most economical of the three. Mais revenouH a nos moutons. 



(To be continued). 



Art. CLXXXI. — Notes on the Hieracium nigrescens (Willd) of 



BabingtorCs ''Manual^ and Mr. Gihson^s Hieracium hypochoe- 



roides. By Hewett C. Watson, Esq., F.L.S. 



Both these Hieracia have been long known to English botanists, 



though never clearly understood. They occur in many localities, and 



specimens are doubtless preserved in many herbaria. It is not my 



3 z 



