Standard guide to Cuba : a new and complete guide to the island of Cuba, with maps, illustrations, routes of travel, history, and an English-Spanish phrase book . e tombs for a term of years,and at the expiration of the time the bones were removed and thrown intothe Osario or bone-pit, which is at the southern end of the walledenclosure. Hundreds of thousands of bodies were interred here—forlonger or shorter terms—between the establishment of the cemetery andthe time of its disuse in the late 70s. Our illustration shows some of theniches sealed, others empty. It is recorded that these empty wa
Standard guide to Cuba : a new and complete guide to the island of Cuba, with maps, illustrations, routes of travel, history, and an English-Spanish phrase book . e tombs for a term of years,and at the expiration of the time the bones were removed and thrown intothe Osario or bone-pit, which is at the southern end of the walledenclosure. Hundreds of thousands of bodies were interred here—forlonger or shorter terms—between the establishment of the cemetery andthe time of its disuse in the late 70s. Our illustration shows some of theniches sealed, others empty. It is recorded that these empty wall nichesin the Espada Cemetery furnished a nights lodging to many a homelessvagrant in the days of reconcentration under Weyler. The tomb ofCastahon, which the University students were accused of desecrating, wasone of these niches in the dove-cote tiers in the Espada Cemetery. When the Colon Cemetery was completed in 1878 many of the deadwere removed from Espada to the new cemetery. Of those who rested intombs held in perpetuity the tombs were transferred to Colon ; and those,too, who lay in rented graves were given their full term in the new THE ESPADA CEMETERY. IN AND ABOUT THE CITY. The cafes are everywhere in Havana. The typical cafe is all open tothe street and has tiled floor, marble wainscoting, marble-top tables, andmarble bar, on which are displayed pineapples, guanabanas, green cocoa-nuts, and other fruits from which mild and cooling drinks are made. Tosit at a table and quafif harmless elixirs seems to constitute the larger partof the daily life of a people who are not too hurried; and the visitor isquite likely to find himself taking most kindly to this particular custom,and experimenting with such inviting beverages as he may be able tomake the waiter comprehend his desire for. Among the popular drinksis one called panal (honeycomb) or azucarillo, which is made from a mix-ture of sugar and white of egg, dried in rolls about six inches long, whichlook
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Keywords: ., bookauthorreynoldscharlesbcharl, bookcentury1900, bookdecade1900
