Round the Wonderful World

by G. E. Mitton

Meantime I am getting a little anxious about my boots. I put them out last night to be cleaned, but this is such a large place, with so many people coming and going, that I began to wonder if they have been taken to the wrong room; timidly I ask the waiter, who brings the breakfast, if he can find them. With a knowing smile he stoops down and opens a tiny cupboard in the wall near the door, and there, slipped in from outside, are the boots! "Voilà!" he says triumphantly, as if he had just brought off a successful conjuring trick. Certainly what with the taps and telephone and trap-doors for boots this hotel is very much up to date.

North of Paris we have seen orchards of apple and cherry trees, but farther south, as we rush along, we get into a land of vineyards, where rows of little vines are being cultivated on every foot of ground on the hillsides. By nightfall we reach Marseilles, and if we were going on to Toulon it would have taken two hours more.

Marseilles is the largest seaport in France, and is second only to Paris in size and importance.

Do you know those preserved fruits which generally appear about Christmas-time in oval cardboard or long wooden boxes? Have you ever wondered if they are real fruit, and where they come from? They are real fruit, boiled and dipped in syrup, though they taste very different from the same fruit freshly gathered. A great deal of the preserving is done in France, especially along the south coast, and when we get to Marseilles we are in the very heart of the business.

After passing the night in an hotel we have time to wander about a bit before going down to the docks to find our ship.

The sun is shining brightly as we turn out after another breakfast, which only seems to have given an edge to our keen British appetites. There is a nasty cold wind blowing round corners and buffeting people. The pavements are very lively; we see women and girls hurrying about doing household shopping, and boys in heavy cloth capes and military caps, so that they look like cadets, this is the uniform worn by better-class schoolboys in France. The French policemen, called gendarmes, are also in uniform of so military a kind that unless we knew we should certainly mistake them for soldiers.

There are stalls set out on the pavements, heaped up with embroidery and odds and ends, including soap, which is manufactured here very largely. Bright-eyed girls try to entice us to buy as we pass. One street is just like a flower garden, lined with stalls piled up with violets and roses and anemones and other blossoms. Trams follow one another along the rails in an endless procession. We walk on briskly and turn down a side street; here at last is what I have been looking for, and well worth finding it is too! It is a shop with great plate-glass windows; on one side is every kind of preserved fruit, and on the other a variety of chocolates, tarts, and expensive sweets. Look at that dainty box filled with dark green figs, artistically set off by sugared violets pressed into all the niches! These are rather different from the flat, dry brown figs which is all that English children recognise under that name. Another box glows with tiny oranges, mandarins they call them here, and piled up over them are richly coloured cherries shining with sugar crystals. In the centre is an enormous fruit like a dark orange-coloured melon, surrounded by heaps of others, while the plain brown chestnuts, that don't attract much notice, are really the best of all, for they are the marrons glacés for which Marseilles is famed, and once you have tasted these, freshly made, all other sweets will seem insipid to you.

THE FRENCH POLICEMAN.

Inside the shop there are many carefully dressed ladies, daintily holding little plates, and going about from one counter to another, picking up little cakes filled with cream and soaked in syrup. They eat scores of them, and they do it every day and any hour of the day, in the morning or afternoon or whenever they happen to pass. No wonder they look pasty-faced! We are only here for once, so we need have no compunction about our digestions, especially as there is an empty place left after that tantalising bacon-less breakfast. We are soon provided with a plate each and a little implement which looks as if it had started life as a butter-knife and suddenly changed its mind to become a fork.