------------------------------------------------------------------- |_ Date. Name. Age. Occupation. Cause of Death._ | | ----- ----- ---- ----------- --------------- | | Nov., 1859. John Brown 59 Farmer Hanging | | | | _Remarks._ | | | | Tried and found guilty of treason and of inciting slaves to | | rebel against their masters. | ------------------------------------------------------------------- * * * * * "CHAMPION STEAMER, UP THE ST. LAWRENCE, "Thursday, September 4, 1851. "Owing to the locomotive habits of the people, the hotels of America are more extensive and more systematized than ours. One of their features is the system of charging a fixed sum per day, which covers all the annoying extras of English hotel bills. On entering an hotel, you write your name and address in a book, have the number of your bedroom placed opposite your name, and receive a key, which, when you go out you leave in the office. The breakfast, lunch, dinner, and tea, take place at stated hours, and are managed with great precision and discipline. "At the 'United States Hotel,' Saratoga, the waiters are blacks, and are commanded by a black maitre d'hotel. On dinner being served, the gong is sounded, and each guest takes his appointed place. All being seated, the maitre d'hotel claps his hands, and in an instant, at one _coup_, the covers are nipped away, as if with the same hand, by waiters stationed at regular distances around the tables. Then the serious work of eating commences. If any embarrassment arises, a clap of the hand calls attention to it, and a sign directs its immediate remedy. Then, as each course is finished, another clap stations the waiters again at their old places, and at a wave of the hand all the dishes skip off the table. Then, the table being cleared of dinner dishes, the whole posse of waiters march two and two round the tables, and leave the room by a side door. In a few seconds they return again in the same order, each man bearing three dishes, and fall again into their places. Then, all eyes being fixed upon the maitre d'hotel, _clap one_, and down goes one dish from the hands of each waiter all along the tables. _Clap two_ brings down dish the second; and _clap three_ drops the third. And at a table of nearly 400 persons all are thus served with dessert, as before they had been with each course, in about half a moment, and each at the same time. Even in changing knives, forks, and plates, a system is adopted. A portion of the waiters, obeying a sign, fall out of line, and divide into threes; one of each three bears the plates, one the knives, and one the forks; and each party goes round its allotted length of table. Black No. 1