APPENDIX. 377 



oil is also added, together with a little salt. It is then placed 

 in the oven, baked for a moment, until a slight film forms on 

 top of the dish ; then a trifle more cheese is grated upon the 

 surface "for looks," and it is replaced in the oven and baked 

 quickly for a few minutes until the top has a rich, brown ap- 

 pearance, and it is then ready for the table. The way in which 

 Neapolitans, however, of tener prepare their macaroni — and which 

 I greatly prefer — is that known as a la Neapolitavne. It is boiled 

 in the same manner as above described, but instead of serving 

 with cheese, a rich sauce composed of the gravy or juices of 

 meat is mixed with it, and it is then slightly browned in an 

 oven as above. Instead of gravy or juices tliey sometimes use a 

 tomato sauce in the same manner, and sometimes a combination 

 of the two is employed. To my taste, either of the above makes 

 a most agreeable dish, far superior to that prepared with cheese. 

 If Americans will try macaroni ai la NeapoUtame, I think the 

 consumption of tliis palatable and wholesome article of food wUl 

 be largely increased. 



A GLIMPSE AT SPAIN IN 1877. 



From Marseilles I went to Barcelona by sea, and found it a 

 considerable city, possessing large manufacturing industries, and, 

 indeed, much more bxisiness-like in appearance than anything I 

 had expected to see in Spain. From Barcelona I proceeded by 

 rail to Yalencia, passing through Tarragona and a number of other 

 inconsiderable places along the coast. Yalencia, as most readers 

 know, is a port of considerable importance for the export of or- 

 anges, and for many miles before reaching the city the railway 

 passes through a series of orange groves, which are most beautiful. 

 At this time (March) the trees were covered with ripe fruit, and 

 occasionally also the ground beneath, where they had fallen. In- 

 deed, they seemed so plentiful that in many places they were 

 hardly considered worth gathering. I need not touch upon the 

 journey from Valencia to Malaga, or my impressions of that place, 

 as they are embodied in my description of raisins. From Malaga 



