petticoats, their tightly-drawn stockings, and their little clicking sabots—when you look about you at the smokeless air, at the pink and yellow houses, at the white-fronted café, close at hand, with its bright blue letters, its mirrors and marble-topped tables, its white-aproned, alert, undignified waiter, grasping a huge coffee-pot by a long handle—when you perceive all these things you feel the additional savour that foreignness gives to the picturesque; or feel rather, I should say, that simple foreignness may itself make the picturesque; for certainly the elements in the picture I have just sketched are not especially exquisite. No matter; you are amused, and your amusement continues—being sensibly stimulated by a visit to the buffet at the railway station, which is better than the refreshment-room at Folkestone. It is a pleasure to have people offering you soup again, of their own movement; it is a pleasure to find a little pint of Bordeaux standing naturally before your plate; it is a pleasure to have a napkin; it is a pleasure, above all, to take up one of the good long sticks of French bread—as bread is called the staff of life, the French bake it literally in the shape of staves—and break off a loose, crisp, crusty morsel.
There are impressions, certainly, that imperil your good-humour. No honest Anglo-Saxon can like a French railway-station; and I was on the point of adding that no honest Anglo-Saxon can like a French railway-official. But I will not go so far as that; for after all I cannot remember any great harm that such a functionary has ever done me—except in locking me up as a malefactor. It
