cheap lv handbags sale Very good food was served at the hotel-which was all the more palatable to th

Very good food was served at the hotel-which was all the more palatable to the passengers from the Victoria after the trials they had had for the past fortnight in eating the same kind of food under daily different names. Singalese waiters were employed, and they were not only an improvement on the English stewards, to whose carelessness and impudence we had been forced to submit, but they were interesting to the Westerner.
They managed to speak English very well and understood everything that was said to them. They are not unpleasing people, being small of stature and fine of feature, some of them having very attractive, clean-cut faces, light bronze in color. They wore white linen apron-like skirts and white jackets. Noiselessly they move over the smooth tile floor, in their bare, brown feet. Their straight black hair is worn long, twisted in a Psyche knot at the back of the head. On the crown of the head, instead of circling it from ear to ear, is always set a tortoise shell comb, like those worn by American school children. It was some time before I could tell a Singalese man from a Singalese woman. It is not difficult to distinguish the different sexes after one knows that the Singalese men wear the comb, which is as distinct a feature of their dress as men’s trousers in America. Singalese women would not think of donning this little comb any more than a sensitive American woman would think of wearing men’s apparel.
I did not hear the term waiter, or garcon, after leaving America. After leaving the English ships I did not hear the word steward, but instead, in the hotels and ships in the East, all the servants were called “boy.” We can call “steward!.... waiter!.... garcon!” until we are weary, without any result, but the moment we whisper “boy!” a pleasant black fellow says, “yes, sir,” at our side, and is ready to do our bidding.
At tiffin I had some real curry, the famous native dish of India. I had been unable to eat it on the Victoria, but those who knew said it was a most delicious dish when prepared rightly and so I tested it on shore. First a divided dish containing shrimps and boiled rice was placed before me. I put two spoonfuls of rice on my plate, and on it put one spoonful of shrimps; there was also chicken and beef for the meat part of the curry, but I took shrimps only. Then was handed me a much divided plate containing different preserved fruits, chuddah and other things hot with pepper. As instructed, I partook of three of this variety and put it on top of what had been placed first on my plate. Last came little dried pieces of stuff that we heard before we saw, its odor was so loud and unmistakable. They called it Bombay duck. It is nothing more or less than a small fish, which is split open, and after being thoroughly dried, is used with the curry. One can learn to eat it.
After all this is on the plate it is thoroughly mixed, making a mess very unsightly, but very palatable, as I found. I became so given to curry that I only stopped eating it when I found, after a hearty meal, curry threatened to give me palpitation of the heart. A story is told concerning the Bombay duck that is very amusing.