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holm , on the other hand, the charges at the three principal hotels
are reasonable , and in several of the other Swedish towns
(Karlstad , Linköping, Norrköping, Malmö, etc.) there are excellent
hotels with very moderate charges. At the stations or wayside inns
in Norway the usual charge for a bed is 80 0. to lkr., for
breakfast 1, supper 1, and dinner l1/o-2kr., while the servant
(generally a Pigt or Jente) is amply satisfied with a fee of 40-50 0. from
each person (Norw. Drikkepenge, Sw. drickspengar). The country
inns (gäslgifvaregårdar) in Sweden are usually cleaner than those
in Norway, but in the less frequented districts they afford
very-poor accommodation. In remote places the traveller is sometimes
asked to share a room and even a bed with another. In Norway
travellers are generally conveyed to or from the railway-station or
steamboat-quay by the hotel-omnibuses free of charge.
Tables d’hote are almost unknown in Sweden, and are rare in
Norway, except in the principal towns. On board of all the
steamboats, however, they are the rule. All the Swedish and Norwegian
hotels have a restaurant attached to them, where most of the natives
dine and sup å la carte. The Smörgåsbord or Brunnrinsbord, where
relishes of various kinds, bread-and-butter, and brandy and liqueurs
are served by way of a stimulant to the appetite, is an institution
peculiar to Sweden. The waiter (Norw. Oprarter, Swed. kypare or
vaktmästare; garfon is also used) expects a gratuity of 10 0. or
more for each meal. The following dishes are among the commonest
in the Malseddel or Spisesedel (bill of fare) at the restaurants: —
Norwegian. English. Swedish. Norwegian. English. Swedish.
8tuppe Soup Soppa. Aal Eel At
Kjødsnppe Broth Retljong Gjedde Pike Gädda
Kjad 31 eat Kött Ørreter Trout Foreller
koyl boiled kokt Torsk Cod Torsk
sleyl roasted stekt Sild Herring Sill
Oxekjød Beef Oxkött Grønsager Vegetables Grönsaker
Kalvesley Roast veal Kalfstek Bonner Beans Röner
Koteletter Cutlets Koteletter Ærter Peas Arter
Faarestey, Roast mut- Fä r st ek ) Foteter p f , Potatis, Po-
Beiles ley ton ( Kartofler ’ inter
Flesk Pork Srinkött Æy Eggs Äyy
Raadyrsley Roast veni- Rädjurslek Fandekayer Pancakes Pankakor
son Ost Cheese Ost
Remlnrstey Roast, rein- Renstek Smar Butter Smör
deer Kayer Cakes Kakor
Fjark nc Poultry Fjaderfii Itødrin Red wine Röttrin
And Duek And Hridrin White wine llridtrin
(laas (loose Oils 01 (short) Beer 01, lier.
Fisk Fish Fisk
Leer is the beverage usually drunk (halo Flask or half oa butelj,
20-25ø.), but good liordeanx and other wines are procurable at the
better inns and on board all the steamers. Porter has also come
into vogue of late years, particularly at Gothenburg and Stockholm.
Spirit-drinking, which used to prevail to an enormous extent, has
been greatly diminished by recent —
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