About five o'clock in the afternoon the diligence made a good stop, in order to allow the passengers to dine.
"We will go in and take dinner with the rest," said Mr. George, "and so save the things that we have put up for a moonlight supper on the Pontine Marshes."
"Yes," said Rollo, "I shall like that very much. Besides, I want to go and take dinner with them here, for I want to see how they do it."
The place where the diligence stopped was a town called Mola di Gaeta. It stood in a very picturesque situation, near the sea. For though the road, in leaving Naples, had led at first into the interior of the country, and had since been winding about among the mountains, it had now come down again to the margin of the sea.
The entrance to the hotel was under a great archway. There were doors to the right and left from this archway, leading to staircases and to apartments. The passengers from the diligence were conducted through one of these doors into a very ancient looking hall, where there was a table set for dinner, with plates enough for twenty persons—that being about the number of passengers contained in the various compartments of the diligence.
On the opposite side of the arched way was a door leading to another hall, where there was a table set for the conductor and the postilions.
After waiting a few minutes, the company of passengers took their seats at the table. Besides the plates for the guests, there was a row of dishes extending up and down the middle of the table, containing apples, pears, oranges, nuts, raisins, little cakes, and bon-bons of various kinds. There were also in this row two vases containing flowers.
Excepting these fruits and sweetmeats, there was nothing eatable upon the table when the guests sat down. It is not customary in European dinners to put any thing upon the table except the dessert.
The other dishes are brought round, and presented one by one to each guest. First came the soup. When the soup had been eaten, and the soup plates had been removed, then there was boiled beef. The beef was upon two dishes, one for each side of the table. It was cut very nicely in slices, and each dish had a fork and a spoon in it, for the guests to help themselves with. The dishes were carried along the sides of the table by the waiters, and offered to each guest, the guests helping themselves in succession to such pieces as they liked.
After the beef had been eaten, the plates were all changed, and then came a course of fried potatoes; then, after another change of plates, a course of mutton chops; then green peas; then roast beef; then cauliflower with drawn butter; then roast chicken with salad; and lastly, some puddings. For each separate article of all this dinner there was a fresh plate furnished to each guest.