_Hotels._--The majority of English and American visitors stay at the Hôtel de Madrid, at the corner of the Plaza del Pacifico. It is a large house, with a court in the Moorish style, adorned with palms. The position is central. The boarding terms are from about twelve pesetas per day, but the charge is from about fifteen pesetas in the spring season. The Hôtel de Paris is also in the Plaza del Pacifico. Here the tariff is about ten pesetas per diem, and the cuisine is of the first-class Spanish order. Smaller, but comfortable, hostelries are Hôtel de Roma and the Hôtel Europa, with a pension tariff of ten pesetas. If the visitor desires to see something of the life of Spanish people of the middle-class, he will prefer to take up his quarters in one of the minor hotels. Such a house is that of Juan Zamanillo, Hôtel de la Victoria, in the Plaza Nueva. The charge here is from five pesetas a day, which includes a comfortable bedroom, with clean linen and mosquito curtains to the bed, luncheon (_almuerzo_), and dinner (_comida_). The Victoria is frequented by English artists, and the proprietor is accustomed to English guests. The head waiter is an intelligent man. In hotels of this order the sanitary arrangements are Spanish. Even in the first-class houses of Spain these arrangements need improvement. On the other hand, the rooms are scrupulously clean, the cuisine very fair, and the bedrooms comfortable. At most of the hotels there is an extra charge for the early breakfast (_desayuno_), which consists of a cup of chocolate, flavoured with cinnamon, or of _café con leche_ (coffee with milk), and a small roll without butter. Many Spaniards take a cup of coffee in their bedrooms about half-past eight in the morning, and do not eat until luncheon, which is usually served in Seville from eleven till one. Visitors who are accustomed to a substantial breakfast often find themselves somewhat faint by the hour of _almuerzo_. The two meals are much alike in their courses. Soup, fish, meat or poultry, salad, cream cheese of Burgos, fried potatoes, various kinds of cakes and fruit are served at luncheon and dinner. The table wine is provided free of charge, but it is often of a very inferior quality, and should be used sparingly, especially in hot weather. A cheap, palatable wine is the Rioja. Mineral waters can be had at all the hotels and _cafés_.