h/23/S^f cont. (part of k/22 letter) 
10 
us about the same that these natives can only do one thing at a time- 
single track-minds. Wiat they do they do well with attention to detail, 
but give them a different routine or training and the first is f 
ten and they have to be trained to it fLii0 again. You should see the 
»bcys” black as everywhere else) riandle the fork lift-trucks on the 
river steamer docks. They are as good as any operators in the States 
and seem to enjoy it more. Thpy seem more alert than the waiters in 
the dining room here, who seem to bring but one thing at a time most 
of the time. For breakfast for insta/ice, cup ?ind saucer, then dish 
of preserves, plate, maybe bread, the coffee is usually late, you often 
wait for it a considerable time, a pitcher of milk comes >ri.th it, as 
often as not, the little tray or saucer with the lump sugar when asked 
for or thought of. All meals are interminably long from cur or is it 
just ry American point of view. Breakfast doesn't take long after 
you get it all together, but get it together. It's continental style, 
rolls or bread, coffee (such as it is), jelly or jam, milk (if you want 
it) and sugar. This is true of most places, but in this transient 
li 
guest house** (chiefly fcr these who wait over for planes, the airport 
is across the street) they also serve you 2 eggs any style and a plate 
of cold cuts, a slice of Kraft^like loaf cneese (process cheese I should 
say) a slice of ham and a slice of bologna always the same. I try to 
stick to the bread, coffee, and milk. I thrived on it in France last 
year, and hope it works the sarrie hei'e, besides the heavier breakfasts 
are apt to spoil us for the more limited ones, I expect, when we get 
further back in the country but we shall see. In France the milk is 
generally not safe, here it’s either canned, or made up from the dry 
powder, water generally is not fit to drink even though it's considered 
fairly safe in Leopoldville and Stanleyville, at meal times its bottled 
