6 NORTH SHORE BREEZE and Reminder 
was the horror of all ocean travellers, 
Another great improvement that the United Fruit 
Company are far in advance of other lines,—and that 1s 
in the sleeping accommodations. In most of the state 
rooms they have real beds, and even in the room that I 
had there was a bed, that is it‘looked like a bed anyway,-- 
although they called it a berth—and furthermore it felt 
like a real bed, and every night—and part of the day 
soretimes—I slept as calmy and peacefully as I had 
ever done in my life—anywhere. Another thing that 
shows a great deal of forethought, too, is We clock-— 
each stateroom has one—and they are large handsome 
clocks, too, but they don’t bother you for they are regu- 
laced every day from the bridge by electricity. You 
know every day the right time, and that saves you the 
trouble of mixing up in the everlasting argument vf 
“what time is it,’ for most every passenger on board ship 
has the time, but it is different tive, and he is always 
ready to bank on it, the same as you. 
The “Story of a la Carte’ tells you that it cost thou- 
sands and thousands of dollars to install the a la carte 
system on these great ships—well, perhaps it did, but 
you and I are not particularly interested in that part of 
it, so long as it was the United Fruit Company that had 
to pay the bill, and I hope they got their money’ *s worth. 
What interests us is whether we get our money’s worth, 
and I must confess we did. ‘I speak collectively because, 
in the after-dinner smoke-room chats—which are among 
the pleasantest features of shipboard life, one gets con- 
fidential with one’s neighbor—and the complimentary re- 
NaduKs tnatale heard passed around about the a la carte 
system as used on these great ships would be inclined to 
make whoever first conjured up the idea a trifle—well, a 
trifle—and they wouldn’t be human if it didn’t. Anyway 
tlre concensus of opinion was that the service was excel- 
Sept. 10, 1915. 
lent, the food as good as served in any first-class restaa- 
rant in New York, or anywhere else for that matter, and 
tite prices,—well, the prices were as reasonable as ahy — 
anywhere, for the goods provided. 
It is not my intention to tell you about the glorious 
trip I had, neither about the wonderful sights I saw 
because the literature the Company issues will tell you 
all about it, but I have forgiven the United Fruit Com- 
pany that “Admiral” trip I bought from them a long time 
ago, and although I intended to get ahead of them by 
being seasick all the way it was an impossibility on board 
the steady going “Pastores,”’ and they did sell me three 
square meals every day—and then some, They are wel- 
come though to what they made on me, for it was worth 
‘t ~wany times over, and I landed in New York with that 
pleasant feeling, that while I had paid, who cares what 
the price is so long as one gets the equivalent. 
There is some genius behind the passenger depart- 
nient of this great company, and his genius doesn’t ail 
lav in clever advertising, for while the advertising is ad- 
rittedly clever, he sees to it that every pro~ise made in 
the advertising is kept, and in this particular he 1s giving 
the “Great White Fleet” an individuality and prestize that 
is making history in modes of passenger travel, and show- 
ing the world that we Americans can cater as success- 
fully to steamship travel as any of the famou: lines of 
the old world, although unfortunately our shipping laws 
do not give much encouragement to such enterprises. : 
Anyway, if you are contemplating a trip to “Sunny 
J.ands” this winter, send and et so~e of #72 U'riited 
Fruit Co~pany’s literature. it is interestirz. and worth 
while. For I am sure it will be as interectin> to you a3 
it was to me. How do I know? Well, send for it—that’s 
the answer. 
OSTON “sto -haverits: season’ of Grand -Operan tie 
coming winter in its own beautiful Opera House and 
with the same gorgeous scenery and effects to which Bos- 
tenians have been accustomed. In fact Boston is likely 
to have the privilege of witnessing even more beautiful 
operatic productions than it has ever before seen, or has 
perhaps ever been offered in this country, for, in addition 
to its own Boston Opera Company there is to be seen 
under the same management the Pavlowa Imperial Ballet 
T.usse. 
The Boston Grand Opera Company in conjunction 
with the Pavlowa Imperia]* Ballet Russe is the official 
titie of the new combination which has been assembled 
under the managing direction of Max Rabinoff, who 
brought Pavlowa to this country. It includes most of 
thie members of the former Boston Opera Company, prin- 
cinals, chorus and orchestra, with the addition of a num- 
ber of famous international stars. Mr. Rabinoff recently 
purchased the entire property of the Boston Opera Com- 
pany, scenery, costumes and electrical effects, thus pre- 
yenting their sale piecemeal to be scattered about the 
country. 
The combination of the opera company with the un- 
surpassed ballet company of Mlle. Pavlowa makes _pos- 
sible the presentation of opera as it has never before been 
given in this country and will also allow of the introduc- 
tion of a new art-form, known as mimo-dramatic and 
n j1ro- choreographic compositions, in which dancing and 
pantomine are raised to a level of corresponding im- 
portance to the music and the text. 
The season will open at the Boston Opera House 
November 11, and will continue for four weeks. The 
combined companies will visit other cities for short sea- 
sons, but 1f Boston fully appreciates this wonderful op- 
portunity and supports it properly, it will mean the re- 
turn of the corpany for an even longer season next year 
and the succeeding seasons. 
Among the former favorites of the Boston Opera 
Company included in the reorganized Boston Grand Opera 
Company are Felice Lyne, Giovanni Zenatello, Maggie 
Teyte, Luisa Villani, Maria Gay, George Baklanoff, Jose 
Mardones, Elvira Leveroni, Roberto Moranzoni, the con- 
ductor, Robert F. Brunton, technical director, and Wil- 
liam R. Macdonald, business manager. 
Other stars will be May Scheider, 
prano, of German opera houses; 
tenor of Milan and Buenos Aires; Gaudio Mansueto, fa- 
mous Italian Basso; Miura Zukkury, the Japanese SO- 
prano of the last Russian season at the London Opera 
House, who will be seen as Madame Butterfly; Riccardo 
Martin, Rosa Olitzka, Thomas Chalvrers, Elizabeth 
Campbell, Lasar Andres, Richard Davis, Ernesto Giae- 
cone, and many others. 
The repertoire will include many established favor- 
ites such as La Gioconda, with the beautiful “Dance of 
tlie Hours” given in its entirety as orieinally written bv 
the Pavlowa compatly ; “Carmen,” “Faust,” “Hamlet,” 
“Romeo and Juliet,’ “The Barber of: Seville’ and sueh 
novelties as “L’Amore de tre Re,” “The Dumb Gir] of 
Portici,” and “Aleko.” 
coloratura so- 
Ippolito Lazzaro, lyric 
Puritan Tea Room, Montserrat. Luncheons. ‘Thurs- 
day specialties. Mrs. E. A. Manning. Tel. 782-W Bev. adv. 
The Little Brown Tea House at Swampscott, a pleas- 
arit spot on Puritan road. adv. 
