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ists in these years of grace need a vast deal of food and drink to keep their enthusiasm warm. James Howell lived contentedly upon bread and grapes for three long months in Spain. Byron wrote mockingly from Lisbon: "Comfort must not be expected by folks that go a-pleasuring;" and no one ever bore manifold discomforts with more endurance and gayety than he did. But now that the "grand tour"—once the experience of a lifetime—has become a succession of little tours, undertaken every year or two, things are made easy for slackened sinews and impaired digestions. The average traveller concentrates his attention sternly upon the slowness of the Italian trains, the shortness of the Swiss beds, the surliness of the German officials, the dirt of the French inns, the debatableness of the Spanish butter, the universal and world-embracing badness of the tea. These things form the staple topics of discussion among men and women who exchange confidences at the table d'hôte, and they lend a somewhat depressing tone to the conversation, which is not greatly enlivened by a few side remarks connecting the drinking water