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usual supper-time, and, however substantial the
supper may be, it does not bear the nickname of
“dinner.”
There is an abundant variety of wine on board,
as will be seen by the following copy of the wine
carte, usually suspended in the saloon of these
vessels.
“PRIIS COURANT
For Restauraterne ombord i det Bergenske Dampskibs
Selskabs Skibe.
| dol. | skill. | s. | d. | ||
| Rodevine.— | St. Julien, per fl. spd. | 0 | 72 | = 2 | 9 |
| Ditto, half | 0 | 36 | = 1 | 4½ | |
| Pontet Canet | 0 | 96 | = 3 | 6 | |
| Ditto, half | 0 | 48 | = 1 | 9 | |
| Chateau Larose | 0 | 108 | = 4 | 0 | |
| Leoville | 1 | 0 | = 4 | 6 | |
| Brant Mouton | 1 | 36 | = 5 | 10 | |
| Lafite | 1 | 60 | = 6 | 8 | |
| Burgunder.— | Nuits Romanée | 1 | 60 | = 6 | 8 |
| Sautenay | 0 | 96 | = 3 | 6 | |
| Hvide Vin.— | Sauterne | 0 | 72 | = 2 | 9 |
| Chateau Yequem | 0 | 108 | = 4 | 0 | |
| Rhinsk Vin.— | Hocheimer | 1 | 0 | = 4 | 6 |
| Rudescheimer | 1 | 60 | = 6 | 8 | |
| Johannisberger Cabinet | 1 | 96 | = 8 | 0 | |
| Champagner.— | Cliquot | 2 | 0 | = 9 | 0 |
| Sillery | 1 | 60 | = 6 | 8 | |
| Oeil de Perdrix | 1 | 60 | = 6 | 8 | |
| Port Viin.— | Fin | 1 | 0 | = 4 | 6 |
| Ditto (gl. 16 skill.) | 1 | 36 | = 5 | 10 | |
| Madeira.— | Superior (gl. 16 skill.) | 1 | 36 | = 5 | 10 |
| Ditto | 0 | 108 | = 4 | 0 | |
| Sherry.— | Amontillado | 1 | 24 | = 5 | 4 |
| Old Pale (gl. 12 skill.) | 0 | 108 | = 4 | 0 | |
| Diverse Hermitage.— | Blanc | 1 | 0 | = 4 | 6 |
| Malvasier | 1 | 24 | = 5 | 4 | |
| Paraxete | 1 | 24 | = 5 | 4 |
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