I
chanced one day in my walk to find, with no help from the
advertisement, very nearly what we desired,--cheerful rooms in a
pleasant neighborhood, where the sun comes when it comes out at all,
and opposite the Glass Palace, through which the sun streams in the
afternoon with a certain splendor, and almost next door to the
residence and laboratory of the famous chemist, Professor Liebig; so
that we can have our feelings analyzed whenever it is desirable.
When we had set up our household gods, and a fire was kindled in the
tall white porcelain family monument, which is called here a stove,
--and which, by the way, is much more agreeable than your hideous black
and air-scorching cast-iron stoves,--and seen that the feather-beds
under which we were expected to lie were thick enough to roast the
half of the body, and short enough to let the other half freeze, we
determined to try for a season the regular German cookery, our table
heretofore having been served with food cooked in the English style
with only a slight German flavor. A week of the experiment was quite
enough. I do not mean to say that the viands served us were not
good, only that we could not make up our minds to eat them. The
Germans eat a great deal of meat; and we were obliged to take meat
when we preferred vegetables. Now, when a deep dish is set before
you wherein are chunks of pork reposing on stewed potatoes, and
another wherein a fathomless depth of sauerkraut supports coils of
boiled sausage, which, considering that you are a mortal and
responsible being, and have a stomach, will you choose? Herein
Munich, nearly all the bread is filled with anise or caraway seed; it
is possible to get, however, the best wheat bread we have eaten in
Europe, and we usually have it; but one must maintain a constant
vigilance against the inroads of the fragrant seeds.
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