HOTELS OF THE UNITED STATES. 287 



people engaged in cider-making, asked me to partake of the 

 expressed juice, and to fill my pockets with the choicest fruit. 

 I learned from them cider was very plentiful this season, 

 and did not pay much more than the expense of making, 

 being delivered at Columbus for 75 cents per barrel of 32 

 gallons. Some forest land, of medium quality, in the neigh 

 bourhood, had lately been sold by public sale at $2J and $2| 

 per acre. Wheat at the present time was worth 50 cents, and 

 Indian corn 20 cents per bushel. 



I found my distance from Columbus was five miles, and 

 supper was over before I reached the National hotel. On 

 stating to the bar-keeper I had been detained in the woods, 

 he ordered me fresh tea; and although I mentioned to him it 

 was not my practice to eat meat in the evening, a newly 

 broiled fowl was placed before me, and a variety of preserves. 

 Next morning, after the usual preparatory bell had tolled for 

 breakfast, the landlord called me personally, stating, that as 

 I w r as a stranger in the country, and might not be aware of 

 its customs, the breakfast would be on the table in ten minutes. 

 The waiters were all white people, smart in their calling, and 

 attentive to guests. 



I found the hotels gradually improve on leaving Spring 

 field, Illinois, and many of those in the state of Ohio appeared 

 to be every thing a reasonable person could wish, with the 

 exception of the want of single -bedded rooms. Water was 

 always placed for washing without being asked for, and a 

 bell communicated with each room. The waiters and helps 

 of the States are said to dislike being summoned by the sound 

 of a bell, and many travellers have assigned this as a reason 

 for the want of bells. But such a feeling in all probability 

 never existed, as the guests of every hotel are first warned, 

 and afterwards summoned to each meal, by sound of bell, and 

 it is preposterous to say waiters are averse to the like call. 

 Meals are served at fixed hours, when all the company sit 

 down together. In good establishments, the principal joints 

 at dinner are carved by the landlord and waiters, often at side 

 tables, and the company seldom assist in the office. Abun 

 dance of iced water is on the table during summer, occasion 

 ally cider, and very rarely brandy. Wine may be had for 



