the large room was of course atrociously impossible in the American fashion, with unsightly walls, the floors covered with American cloth of a garish pattern, and the small, oblong tables and flimsy chairs vastly uninviting.
As to the gross ideals of the former tenant, I need only say that he had made, as I now learned, a window display of foods, quite after the manner of a draper's window: moulds of custard set in a row, flanked on either side by "pies," as the natives call their tarts, with perhaps a roast fowl or ham in the centre. Artistic vulgarity could of course go little beyond this, but almost as offensive were the abundant wall-placards pathetically remaining in place.
"Coffee like mother used to make," read one. Impertinently intimate this, professing a familiarity with one's people that would never do with us. "Try our Boston Baked Beans," pleaded another, quite abjectly. And several others quite indelicately stated the prices at which different dishes might be had: "Irish Stew, 25 cents"; "Philadelphia Capon, 35 cents"; "Fried Chicken, Maryland, 50 cents"; "New York Fancy Broil, 40 cents." Indeed the poor chap seemed to have been possessed by a geographical mania, finding it difficult to submit the simplest viands without crediting them to distant towns or provinces.
Upon Cousin Egbert's remarking that these bedizened placards would "come in handy," I took pains to explain to him just how different the United States Grill would be. The walls would be done in deep red; the floor would be covered with a heavy Turkey carpet of the same tone; the present crude electric lighting fixtures must be replaced with indirect lighting from the ceiling and electric
