Some people can live on cracked wheat, bran and skimmed milk, no matter where they go, and so they always seem to be perfectly happy; but, while simplicity is my watchword, and while I am Old Simplicity himself, as it were, I haven't been constructed with stomachs enough to successfully wrestle with these things. I like a few plain dishes with victuals on them, cooked by a person who has had some experience in that line before. I am not so especially tied to high prices and finger-bowls, for I have risen from the common people, and during the first eighteen years of my life I had to dress myself. I was not always the pampered child of enervating luxury that I now am, by any means. So I can subsist for weeks on good, plain food, and never murmur or repine; but where the mistake at some hotels seems to have been made, is in trying to issue a bill of fare every day that will attract the attention of literary minds and excite the curiosity of linguists instead of people who desire to assuage an internal craving for grub. I use the term grub in its broadest and most comprehensive sense. So, if I may take the liberty to do so, let me exhort the landlord who is gradually accumulating indebtedness and remorse, to use a plainer, less elaborate, but more edible list of refreshments. Otherwise his guests will all die young. Let him discard the seamless waffle and the kiln-dried hen. Let him abstain from the debris known as cottage pudding, that being its alias, while the doctors recognize it as old Gastric Disturbance. Too much of our hotel food tastes like the second day of January or the fifth day of July. That's the whole thing in a few words, and unless the good hotels are nearer together we shall have to multiply our cemetery facilities. Poor hotels are responsible for lots of drunkards every year. The only time I am tempted to soak my sorrows in rum is after I have read a delusive bill of fare and eaten a broiled barn-hinge with gravy on it that tasted like the broth of perdition. It is then that the demon of intemperance and colic comes to me and, in siren tones, says: “Try our bourbon, with 'Polly Narius' on the side.” Care of House Plants. Stern winter is the season in which to keep the eye peeled for the fragile little house plant. It is at that time that the coarse and brutal husband carries the Scandinavian flower known as the Ole Ander, part way down the cellar, and allows it to fall the rest of the way. I carried a large Ole Andor up and down stairs for nine years, until the spring of 1880. That was rather a backward spring, and a pale red cow, with one horn done up in a French twist, ate the most of it as it stood on the porch. [Illustration: CARRYING OUT THE OLE ANDER.] This cow was a total stranger to me. I had never done anything for her by which to win her esteem. It shows how Providence works through the humblest means sometimes to accomplish a great good.