THE CUBA REVIEW 



31 



have had at home. Farms are few and far between, so milk is a scarcity. Goats" milk 

 is often used and cream is at a premium. The butter, they admit, is oleomargarine from 

 America. They charge you ten cents for a tiny pat of it, and ten i cents more for bread. 

 That is where the recent New York movement to charge extra for bread and butter 

 must have originated. And the coffee ! If you don't like it, you don't know what good 

 cofifee is. They alone know how to make coffee. We imitate it in America and make a 

 sad failure of it. 



"Be careful what you eat in Cuba and how much you eat, especially in the line of 

 lobsters. Remember everything is different. A great deal of fat and oil is used, and 

 most people cannot stand so much of it. Take a rest in the middle of the day when it is 

 warmest, don't e.xpect too many of the niceties of life in a strange town — and you will 

 enjoy Havana. 



"We enjoyed long motor drives through the country. We visited the country club and 

 the yacht club, both of which were as delightful as many of the large club's of their 

 character in America. At the American club you will meet many of the American 

 residents of Havana, who are ready to welcome one more of their number. 



"If you have time, a trip to Matanzas will repay you. On the way out, the railroad 

 passes through beautiful tropical scenes and through extensive fields of sugar cane and 

 tobacco. The city is picturesque, possessing a quaint and foreign aspect characteristic 

 of Cuban cities. Batabano, across the island from Havana, is the terminus of the 

 railroad, and here one embarks for the beautiful Isle of Pines." 



The old custom house in Havana, formerly the Francisco-Chiircli. 

 The site of the new post-office. 



