. Six and one abroad. and battery of stone. There was no stove in any of the 300 rooms, for M^hich de-linquency, however, there was a good excuse in the price ofwood which was 35 cents a pound and nothing but olive rootsto be had at that price. A tallow candle tinted the darkness of our den with the faint-est suggestion of a light. The hotel, in fact, was a monastery that served as a religioushermitage half the year and during the other half was convertedinto an inn, the monks retaining a wing for themselves. These A Jerusalem Hotel 109 Franciscans took possession of the adjacent garden dnring
. Six and one abroad. and battery of stone. There was no stove in any of the 300 rooms, for M^hich de-linquency, however, there was a good excuse in the price ofwood which was 35 cents a pound and nothing but olive rootsto be had at that price. A tallow candle tinted the darkness of our den with the faint-est suggestion of a light. The hotel, in fact, was a monastery that served as a religioushermitage half the year and during the other half was convertedinto an inn, the monks retaining a wing for themselves. These A Jerusalem Hotel 109 Franciscans took possession of the adjacent garden dnring in-tervals of sun, and when flitting about or sitting in their longblack robes and hoods looked like phantom creations of Dore. Nine American priests were our companion guests, and ajollier set of fellows never went abroad. A separate table inthe dining hall was assigned to them and to us and a coupleof ladies who were sisters to as many of the priests. Now a Jerusalem bill of fare is a curious collection of IN THE GARDEN OF NOTRE DAME—THE NINE PRIESTS AND OTHERS. Breakfast is a mere formality, consisting of coffee, which iscoffee in name and not in substance, and a baseball bat thatserves the purpose of bread. Luncheon and dinners are moresubstantial and edible entities, three varieties of meat beingserved at these two meals. Usually we had goat chops, theviolently aromatic oriental kind, sometimes camel—a palatablepiece of hump or a slice of the receding rear. On one occasionporterhouse was served, but it had a peculiar grain and theconsistency of caoutchouc. Our waiter was a Turk who was 110 Six and One Abroad supposed to speak English, and could almost do so at times,and when we requested him to translate the meat into Englishhe explained that it was donkey porterhouse, whereupon oneof the Catholic fathers humorously observed: Ladies andgentlemen, let us bray.
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