NEW YORK—MENU AT FIFTH AVENUE HOTEL—HOW TRAVEL IN THE STATES MAY BE ARRANGED FOR A WINTER TOUR—THE QUEEN’S BOOK IN AMERICA—EXTERNAL APPEARANCE OF NEW YORK—IGNORANCE OF ENGLISH IMMIGRANTS—INDUSTRIAL SCHOOLS—CHILDREN’S AID SOCIETY—NUMBER OF CHURCHES—BROAD VIEWS GENERAL—A SERVICE AT THE REV. H. W. BEECHER’S CHURCH—EPISCOPALIAN BROAD CHURCH CLUB—CHAPELS IN POOR DISTRICTS ANNEXED TO EPISCOPAL CHURCHES IN RICH ONES—AMERICAN CHURCHES WORKED AT HIGH PRESSURE—AN AMERICAN DIVINE’S OPINION OF A MINISTER’S DUTY. During my first visit to New York I stayed at the Fifth Avenue Hotel, which I had been told was the largest and best managed of the monster hotels of the city. I arrived just in time for dinner. On being shown into the dining-saloon, I found between two and three hundred people at table. I had lately been staying at Paris at the _Grand Hôtel du Louvre_, where it was thought we were treated rather liberally in having seven _plats_ at dinner, including two sweets, and one cream or water ice. The ice was served in infinitesimal morsels; and if you asked for a second morsel, it was represented by an additional franc in your bill. With this experience of a great European hotel fresh in my mind, a waiter in the dining saloon of the Fifth Avenue Hotel placed in my hand the bill of fare for the dinner then going on. Seeing almost an interminable printed list of _comestibles_, and not knowing how these things were managed in America, I supposed that this was the list of dishes the hotel undertook to prepare; and that, had I arrived some hours earlier, and then made my selection, what I might have ordered would have now been ready. The _menu_ contained turtle soup, venison, turtle steaks, soft-shelled crabs, canvas-back ducks; in short, whatever fish, flesh, fowl, vegetable, and fruit were then in season. But the attendant informed me that the paper he had given me was the bill of fare for that day, and that everything mentioned in it was then actually ready; and that I might order whatever I pleased, and it would be immediately brought to me. I made my selection; and while he was bringing what I had ordered, I counted the number of dishes provided that day for our dinner, and found that the total amounted to seventy-five. Nothing was supplied in the scanty way in which everything was doled out at the _Grand Hôtel du Louvre_; but as a general rule more of everything was set before you than you could require: for instance, instead of setting before you a morsel of ice-cream, a whole mould was left with you till you ordered it to be taken away. The next morning I found fifty-two things mentioned on the bill of fare for breakfast. Luncheon, tea, and supper are also supplied to its guests by this establishment. On the ground-floor are placed the bar, the billiard-room (containing twelve tables), and a kind of after-hour Stock Exchange, in which operations are commenced at eight o’clock P. M. The charge for living in this palatial hotel was five