With the recollection of last night's dinner weighing on me as heavily and coldly as the blankets, I began wondering why, over the whole extent of the continent, there was no local dish; why the bill of fare at restaurant and hotel was invariably only a weak reflex of the metropolitan hostelries; why the entrees were always the same, only more or less badly cooked; why the traveling American always was supposed to demand turkey and cold cranberry sauce; why the pretty waiter-girl apparently shuffled your plates behind your back, and then dealt them over your shoulder in a semicircle, as if they were a hand at cards, and not always a good one? Why, having done this, she instantly retired to the nearest wall, and gazed at you scornfully, as one who would say, "Fair sir, though lowly, I am proud; if thou dost imagine that I would permit undue familiarity of speech, beware!" And then I began to think of and dread the coming breakfast; to wonder why the ham was always cut half an inch thick, and why the fried egg always resembled a glass eye that visibly winked at you with diabolical dyspeptic suggestions; to wonder if the buckwheat cakes, the eating of which requires a certain degree of artistic preparation and deliberation, would be brought in as usual one minute before the train started. And then I had a vivid recollection of a fellow-passenger who, at a certain breakfast station in Illinois, frantically enwrapped his portion of this national pastry in his red bandana handkerchief, took it into the smoking-car, and quietly devoured it en route.