The contrast of the mid-day meal, consisting of a chop and bread and cheese, supplied by the small provincial hotel to the commercial traveller in England, with that provided or obtainable in France, is astonishing. It is true that the knife and fork given for the first course must be retained for those that follow, but this little labour-saving custom can be overlooked in the presence of the savoury dishes that follow. Still more pronounced is the contrast when dinner-time arrives, for a very large majority of country hostelries in England will offer nothing more varied than a large plate of ham and eggs or cold meat, followed by bread and cheese and perhaps apple or plum tart. It is the universal demand for appetising and well-cooked meals throughout France that ensures for the wayfarer wherever he goes an excellent dinner of several courses. It would, however, be unfair not to mention that a very great improvement has been taking place in the hotels of England in the last few years owing to the demand for well-cooked meals caused by motorists. The pre-eminence of France in this matter will cease to be remarkable before long if the present rapid progress is maintained. If one enquires still further into the reasons for French folk being dainty in the way their food is prepared, the explanation given by Mr. T. Rice Holmes that Celtic peoples as a rule have weak stomachs may perhaps be the correct answer. [Illustration: EVENING IN THE PLACE D'IENA, PARIS.] If wall-papers are not often renewed in French houses, there is a delight in clean raiment which is most commendable. Clothes which are not washable are frequently sent to the cleaner, and as the most poorly paid _midinette_ generally buys good materials for her clothes they last some time, and will stand cleaning and refurbishing better than the average clothes worn by her equals in England. This is typical of the inborn thrift of the whole nation. Personal ablutions are, on the other hand, not so frequent or so thorough as among Anglo-Saxons, the supply of water for this purpose being generally very meagre and the basin for washing the face and hands awkwardly small. The itinerant bath is still to be found in country towns. It is brought to the house of those who desire to indulge in this luxury, and the water at the required temperature is provided also. The rinsing out of a bath with a little clean water after it has been used is not considered a sufficiently thorough method of satisfying individual fastidiousness, and a cotton covering large enough to entirely line the bath is therefore usually provided for each person. If one adds to this the difficulties confronting those for whom it is considered scarcely within the limits of propriety that they should be entirely unhampered by garments while in the bath, this simple operation of the toilet becomes a somewhat laborious undertaking!