We do not get the Brixham papers here, but friends in London tell us that is what they say. It is the same with the crabs--we have to order them from London. All local products come _viâ_ London nowadays: London is like a central ganglion, through which all sensations must travel before being felt at the outside points where they were really incurred. This is the case even with Irish patriots: they are made in Ireland, but if you want them you have to go to London clubs for them. We have only had one funeral here since I came, and then we got our material from London. He had gone up to a London hospital--poor fellow!--and that was the end of him. The village butcher it was, who thus went the way of all flesh, and all of us went to his funeral and wept, for want of something else to do. One cannot always be flippant, even on a holiday. Fortunately the butcher left an aged father, who announced his intention of carrying on the business, so we dried our eyes and dined, sure of the future. We thought of the many creatures the deceased had killed--the Juno-eyed oxen, the tender lambs, the peaceful pigs--and we did not see why we should be so sentimental over the human species. We are all murderers, and yet we are ready to gush over the first corpse that comes along. How I envy the death-bed of a vegetarian! We are not vegetarians here, but at least we eschew the six-course dinner which so few travellers ever succeed in shaking off, even in _Ultima Thule_. The most of modern travelling is a sort of Cook's Tour. Everywhere the _menu_ is before you, everywhere waves the napkin, like the flag of civilisation. Nowhere do we eat ourselves into the real life of the people; everywhere the same monotonous variety of fare in kitchen-French. In the remotest Orkneys, in the caves of Iona, in the fjords of Norway, amid the crevasses of the Alps,--'t is the same tale of _entrées_ and _entremets_. When Dr. Johnson made his tour in the Highlands, he was allowed to forget he was not taking a walk down Fleet Street. He interviewed the chiefs in their fastnesses, the cottagers in their crofts. He broke rye-bread with the shepherd, ate haggis and porridge with the peasant, and drank a gill of whisky to see "what makes a Scotchman happy." Behind him he left his dish of tea, and the pet pork that made the veins of his forehead swell with ecstasy. But to-day the dinner-gong resounds where Rob Boy's bugle blared, and you may sit behind your serviette Where the sun his beacon red Kindles on Ben Voirlich's head,