are 'eertninly 4 wild strain of music, laughter and merry voiess, and he aft green and browns of the fe t play into an harmonious whele: But those who find Armenonville ton e Pre Catalans and Madrid. 1 « +] showy hav J aris Pin Catalan ia. the mostebonrtital aed In®a very few yours: ted". by sto ch 100, cp te building, with is garden and fountain, quite remind ote of Marie Antoinette' little Trienon. Here are | dione parties, with rare viands and rkling wines, money flows as readily ee mengaille but the tone of ie is mors mitt and wnostent lous, In weite me - form robed in a, Me inends | spangles ving ter arms ho hei This trim | is a group of smart New Yorkers, ready the passing show, ving the long menu to find some- they have not yet tried--strug- terms as earnestly the daily quotation of stocks They are soon overlooked margin and. a sylphlike a moss of to show their match. 1 lens peanty. So golicate and slight is 8 AIV was born in th the Sun God. single are a host of Fittourants "in one ean dine oat o month withnug ist ting the. twice. Therw are the Cale ale de along the dela figtire one might "now, known for her beauty and groecful dancing; she is cotrted and idolized now, but her popularity will probably jast only a little while and marquis will dote and lavish his for: Hume. on 'some other beauty as he is now doing for her. The Americans wonder whi she is, but there ave a group of singers from the Opera Comi- que who give her envious glanees, jeal- ous of her position and beauty: Not far away is the Cale de la Paix, with the same excellent chis'ne and a similar 'clientele, -excepting it is larg: vo The bubgry and tired theatre goers, who are only seeking a bite, rot bolow: above #tairs is the dining: x lings. black ready is the proprietor of both places, with In this same class belongs the Cale restaurants at Trouville and ith | egies and the Maison Doree. The Poyetis a 1 restaurateur. ilo | Maison Doree 'recently closed its doors take the same pride in his establish. [Fecause & large part of its clientele ments that an artis does © in his " a ahd: refused to. : paintings. Though he is wich, could idtas: to please new upstarts. ti : was satisfied with its history. Princes afford to retire, he would only. try to ntl nohles. 'of every land in cluded: among the guests, When an cpioure wants to give a dinner that would be as perlect as any 'chef could minke it, he went to the Muison Doree. The Cale: Anglais and Frederic's belong to the same school. Their ave simple, free please his 'guests, though he had ten times as much. He knows a large part of the climmtele and is alwavs y something now with asking. Should a sauce exactly right, he will ; and i= cooking he docs not know; he is am artist at Probar ing game. People who dine there say sive than are some of the first-c one restaurants, but the food is served duck i! excellent style, and the house is fa- s. He has his own way to mous for, certain dishes. It would prepare upd], end Jhat is over a take too long to mention them all, en e is master but in These numbers is oweter aif duck. It takes three ducks for an JER midar, named after Sardou's pla; order; two birds are The lobster is. boiled alive, i then strongly flavored with Bweli mustard and served Hot. Paillards® | dish: TH guests compliment this chu he answers are aleo known for the excellent style that he 'has learned well; he on his cuisine; as Paillard's many years when he in which t fowl; ¢ ny hev Frepare fom She cided to start for himself. meaire is a fowl boiled | rooms. T so : for its desserts, chees and Princess Helene. ) i both simply made. The * peches. pu- | chants, cheet i8. a cooked peach and has a { eminently hiring brandy poured' over it, welcome. Privecss Helons is made up of ice. | money 1 s favored . il one dines at | Z77E MOULIN BOUEE 4770700777 telligently on the excelloncies of wine. nglish and Americans make seconel class. They go to | Frederic to enjoy noveltics and to drink of his best wines. For these he | prepares special . menus, with such odd names as lobster Alexanders, sweet- {breads a la Stanhope, peaches a VAustin Tee and pears a la Wana- maver. It takes weeks to discover the many excellent restaurants in which Paris abounds; they are endless and: they all have thor specialties. In the autumn the epicure goes to Paris for oysters; he will eat them nowhere else. Prumier's grotto-like portals are not attractive with the great bas- kets of 'bivalves banked about the doors and those men perfumed by the odor of fish carrying in great loads of snmils. Prunier is a Burgundian and he can talk for hours on the art of preparing oysters and snails and j the value of Burgundy wine. He gets great loads of oysters fresh from Os- tend every day. Most Americans do not like his oysters--they have 'a particular taste--but that does not worry - Prunier; he substitutes snails and white Burgundy which is not to te excelled anywhere. The fastidious American shakes his head and says "Bah !" when snails are suggested. Rut this restaurantcéur answers : "Try them; they are perfect snails, the best of grape leaves." his customers that the petit gris are the best snails, but there is less mar ket for them than the Burgundian, because they are less attractive ap- pearing. It is only to the favored few that he gives this important fact. The time to buy snails is after the first frost; they are no longer active and may then be cleaned properly. The most important point is the pre paration. They are boned, drained, voured into a sauceban of water, with wire, salt, peprer, bay leaves, onions ond carrots. They are then kept in juice fer twenty-four hours. The shells are cliifhed with soda and the spoils are put back into their old resting place. But the taste is incom- plete without a glass of geod wine. Just as the cpicure goes to Prumier for snails he patronize Heori's for les viapties. With him the broiling of beefsteaks and roasting of roast heef are a fine art. They are cooked with. out lasing any of the juice. "Henri informs his patrons that meats are to be washed down with a strang glass of Bordeaux and no other. These restaurants have classic re putatiors. but there are many more with excellegt' cuisines, though their names are more hourgeoise. re is Voisin, a favorite rendezvous of ®a- vents and diplomats. His wine cellar is among she best in Ewape. and he shows with pride cob-webbed hottles from Provence such es not the rich- est woblemen of France can boast. Voisin bas his idess gbont serving o dioner or dejeuner and will net give them wp to please the most fastidious customers. The following story is told, which, # true. certainly shows the sturdy determination of the man. An Englishman was 'ovlering. a din- ner one evening and when it came to dessert instead . of asking for peche- conde or don Melba suggested plum pudding. The proprietor's. counten- ghee soured. and he said: "You will don't serve them here." 5 is. another man. who has lea his business well, having worked for years at Pai ', and. he i would rather lose a bill than f pied an opinion to which he holds fiom. Joseph is often teased about being Sardow's. .double,: He answers this with a laugh: T¢ 3s no less diffi- ta task to plan a dinner well {than it is to write a good play. He bas many dishes that are his own intéition. The strangest of these isa orgy fish baked in a potato. If one wishes to' dine well at small expensy there is the Calle Laonnait, an unpretentions place, though' proud of its cuisine and itz clientele, It is ' lar with litdary folks because 'it an unpretentious air and serves wine at thirty cen-! an excellent pink times a plass which tastes like cham: pagno and flies: to the héad more rea- dily. But Lyonnais Moasts of its fish, | sole a la bonne § Lyonuaie. those 'things at * Dval's; we. in which they are fried. Hi one is willing to hobnob with a pkbeian, one' oan have a good 'neal for little money. At Duval's here one has an opportunity to study manv types of people, from dressmakers' models to bank clerks. They come here because they can get a good slices of meat, a vegetable, a small bottle of 'wine and cheese or patisserie * for twenty-five or thirty centimes. There are things thati one doks not enjoy -- including limited space, waiting for » table, the rattling of dishes and short answers from these bourgepise waitresses, but , if one ean everlook these things one can have g better meal than in many of the more expen- sive places¢® Duvals have many res- taurants, but thos: in the Boulevard des Capucines and in the Boulevard Montmartré are a little finer and some what more expensive. Talking of Montmartre, there is an- other restaurant with a pretty gar- den. It is known more for its historie rast than its chisine. It was here that Marie Louise and her future hus- band held their many rendesvous. Op- posite is a small restaurant, homely appearing, butt with an excellent chisine, with a wonderful reputation for tripe. * There are not as many wine shops in Paris as in London and in our coun- try, because the French prefer to drink at meal time, rather than between meals. The most famous of these is in the Rue St. Honore, known for its good wines and because Balzac and other less 'famous writers visited these haunts. Phil May was the last of the eminent men who patronized this marche, and prices have risen couvsid- erably since this artist's death. Athericans often think of the Quar tier Latin, where one may eat well and for little money. There are many places barring Duvaks, the restaurant are not of a high order, excepting the Cale Souffiet. Here the artist and stu dents © of means come to dine and drink wine. but the - prices are ir keeping with the reputation of the house, The most interesting place in the Latin Quarter is & . pension called "Saveur." Everyone working here isn relative of the proprietor. Mony stud (Continued on page 11.) the flavor is enhanced by the butter Always. Uns/orm Always Rsiiable Everywhere ;Obtainable . BAKER'S CHOCOLATE & COCOA have stood the tests of time and service fof over 125 years Be surethat you get the genuine with the trade-markon the package. Directions for prepari th ane hundred dainty ae in a Choice Recipe Book, sent free on T] request. {Walter Baker & Co. Ltd. Suabiished 1780 Dorchester, Mass. Highest Awards in Europe and America YEAR 74. NO foalgper le EES MOKA J [ URS MCKAY M4 Buy dirett and save the mi profit, quality, style and fit g JOHN McKAY FUR 149-163 BROCK 8 LIBERAL WARD ME Subdivisions will meet election of Chairmen at form Rooms, Golden Lio as follows :-- On. .HURSDAY Evening 14th inst., at eight p.m Nos. 1 and 2 Sydenham Nos. 3 and 4 Ontario W Nos. 5 and 6 St. Ward. Nos. 22, 23, 24 and 25 Ward. On FRIDAY Evening, Ma: inst., at eight p.m. Nos. 7, 8, 9 and 10 ©: Ward. Nos. 11, 12, 13, 14 Frontenac Ward. Nos. 16, 17, 18, 19, 20 Rideau Ward. J. 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Don't neglect the opportuni securing a block large or s this promising stock . at the rice, 50 CENTS. 5 dd is boumd to go higher and orobability will touch this yes or $8.00. JOSEPH F. ! ORCHESTRA M VIOLIN INSTRUC E. H. MERRY, "= S¥R TAKE NOTICE Between Season's we x wery small profits. That is w like. Try ws for the fun. TURK'S SECOND-HAND 308 Princess Street To Cost $50,000,00 Buln, Marggh 11--The Ger ernment has decided on wide deepening the Kaiser Wi copnecting the North Sea and tic. The work 'will take ten { St ; found wholly especially for the passage of vedsels of this present day, in war t from New York,