In half an hour afterwards, when we descended, the waiter, whose memory had been strengthened by the judicious investment of a shilling, had the cloth laid, and met us with, "Breakfast d'reckly, sir; Number 19; yes, sir."
The breakfast, when it did come, was perfect; the coffee or tea excellent, pure and unadulterated; the chops,—not those American affairs with one bite of meat the size of half a dollar, tough and ill cooked, but large as the palm of one's hand,—cooked as they can only be cooked in England; the muffins hot and smoking; the eggs fresh and excellent; so that the old-fashioned framed engravings, mahogany furniture, cramped quarters, and style of the past were forgotten in the appeal to that god of the Englishman, the stomach.
All the viands at the Adelphi were of the best description, and admirably cooked, but the bill of fare was limited to very few articles. A sight of one of the printed bills of our great American hotels would have driven the waiter crazy, while the utter disregard of time, or rather of the value of time, in an English hotel, is the first thing that strikes a newly-arrived American and stirs up his irritability.
Eating, with a Briton, is a very serious and solemn thing, and the dinner one of the most important social ceremonies in the kingdom. You cannot, if you will, in England, precipitate yourself into dyspepsia with the ease that it is possible to do it in America. First, because people will not be hurried into eating at railroad speed, and next, because there is better cooking of standard dishes and fewer knickknacks at the hotel tables than in America.
That inevitable pork fat that flavors everything after one gets west of Buffalo, and a little off the line of travel that leads you through the great hotels in the great cities in America,—that saleratus bread, hayey tea, clammy pie-crust, and great whity-gray, soury baker's bread,—that we, who have travelled at home, are so familiar with, give place in England to articles prepared in a very different style. I have often thought, when travelling at the West, that it was a sin for people in the midst of such luxurious plenty to abuse it so abominably in preparing it for the table.
With all the prejudices of a raw tourist upon his first visit, I must acknowledge that during two months' constant travel in England and Scotland, I never sat down to a single ill-cooked or badly-served meal; and I have tested humble roadside inns in the country, as well as the more pretentious hotels of the great cities. The bread of all kinds is close-grained, sweet, well baked, and toothsome; the chops served sometimes on napkins in hot dishes; muffins hot, with fresh, sweet butter; butter served in thin pats, ornamented with parsley; broiled chicken garnished with thin slices of delicately broiled ham, so thin and free from grease as not to make a spot upon the pure damask table linen; the dropped eggs upon crisp toast, are a triumph of gastronomic art, and I need say no word in praise of English roast beef.
But there is one dish which can be had in perfection only in America, and that is an American beefsteak. It is almost impossible to get a decent beefsteak in England, out of the city of London, and there only at a few well-known restaurants celebrated for that specialty. They would think it almost sacrilege to cut beef into what is known in America as sirloin or tenderloin steaks; and, with the few exceptions above named, the art of broiling a steak in the American style, and serving it with the thin, dry-fried potatoes, is unknown. But a truce to the department of cuisine.
The one thing we all have most heard of in Liverpool is its great docks, which are the grand and characteristic feature, indicating forcibly its great commercial activity and enterprise by their magnitude, solidity, and extent. These immense receptacles of merchandise extend for six miles along the river, and have an enclosure of two hundred and fifty-four acres, a quay space of over eighteen miles; then upon the other side of the river are the Birkenhead docks, enclosing one hundred and sixty-seven acres, and having a quay space of over nine miles,—thus giving to Liverpool four hundred and twenty-one acres of enclosed docks, and twenty-seven miles of quay space.
The enormous heaps of every species of merchandise seen at these places, great ships from every part of the world, the perfect forest of masts, immense storehouses, cargoes that in the general mass seem but mounds of tea-chests, hillocks of coffee-bags, heaps of grain, piles of lumber, or fragments of machinery in these great areas, but which in reality would provision an army, build a navy, and outfit a manufacturing city, give one the impression that Liverpool is the entrepôt of the world, and some idea of the enormous commerce of Great Britain.
Each dock has a chief, or master, who directs the position of all ships, and superintends the flood-gates at the docking and undocking of vessels; and strict regulations are enforced for the prevention of fire and the preservation of property. The sea walls in front of some of these docks are magnificent specimens of masonry, and each dock is designated by a name; our American ships, I believe, favor that known as Waterloo Dock. All the docks are surrounded by huge bonding warehouses and merchandise sheds.