The early days of railway travelling were very unpleasant in many ways, whilst journeys on the Continent were regarded as positive adventures. Such a thing as a train _de luxe_ was, of course, undreamt of, whilst feeble linguists were terribly handicapped on account of there being no officials well acquainted with foreign languages as is now the case; only too often the instructions to travellers purporting to be written in English were quite unintelligible. Even in comparatively recent years mistakes in the phraseology and spelling of English in foreign guide-books, time-tables, and the like, have not been uncommon; but I think the following menu, which dates from the early days of the station refreshment-room at Modane, is an almost perfect example of “English as she is wrote.” It was sent to me by a friend, and I was so much struck with it that it has been given a prominent position in a scrap-book of mine filled with cards and menus of every kind, interesting souvenirs, in many cases, of political and other banquets. One side of this menu, I must add, is printed in French, the following translation being appended on the adjoining sheet. It runs exactly as I give it here— MODANE STATION Travellers will find in the Refreshment Room (Buffet of the Station) which is in direct communication with the Custom Office, luncheon and dinner at the price of 3 frs., wine included. * * * * * Porridge. * * * * * Slender at the Saint Germain. Pike forced meat ball sauce of the financial Beef to bake vegetables. Poultry snow-drop of the Bresse at the Jelly. Salad of the time. Side dish, chees and desert. (½ bottle of wine.) * * * * * The prolonged stoppage of this train to Modane is long enough to allow travellers to lunch and look over their baggage at the Custom Office.