Nearly all of them eat in groups on deck, and this morning I saw them pouring olive oil into tin cups containing either coffee and bread, or wine and bread, I could not tell which. . . . I write this at a table in a little alcove on deck, and the screaming of the emigrants as they excitedly talk to each other amounts to a roar. This noise is in my ears continuously, except when I go to my room, which is amidships, and far removed from the emigrant decks forward and aft. . . . The cooking on the ship continues to astonish us, it is so excellent. So far, we have not had a dish duplicated at lunch or dinner. You would think anyone could scramble eggs; it may be difficult to unscramble them, as the late J. P. Morgan once observed, but there should be little difference in the process of scrambling them. I am fond of scrambled eggs, and have been eating them all my life, but the manner in which they are prepared in the "Canada's" kitchen is new and delightful. This morning I asked the chief steward to take Adelaide into the kitchen, to learn the chef's secret of scrambling eggs. Adelaide says one secret of his delicious cooking is that everything is reeking in butter. It is possible that a German or English crew would suit me better than the French crew of the "Canada," when it comes to the general work of the ship, but the kitchen and dining-room, and sleeping-rooms, are better managed on this ship than on any other with which I have been familiar on two voyages around the world, and three shorter trips by sea. I do not want any better accommodations than I have on the "Canada.". . . Much as I admire the Germans, I cannot help noting that their language
