Canada and the Canadians, Vol. 1

by Sir Richard Henry Bonnycastle

The Americans have very fine steam vessels on their side of the lake, but they are flimsily constructed, painted glaringly, white, and green, and yellow, without comfort or good attendance, and with a devil-may-care sort of captain, who seems really scarcely to know or to care whether he has passengers or has not, a scrambling hurried meal, and divers other unmentionables.

The American gentry always prefer the British boats, for two good reasons; they see Queen Victoria's people, and they meet with the utmost civility, attention, and comfort. They sit down to dinner, or breakfast, or tea, like Christian men and women, where there is no railway eating and drinking; where due time is spent in refreshing the body and spirits; and where people help each other, or the waiters help them, at table, without a scramble, like hogs, for the best and the most—a custom which all travelled Americans detest and abominate as much as the most fastidious Englishman.

It is not unusual at hotel dinners, or on board steamers, to see a man, I cannot call him a gentleman, sitting next a female, totally neglect her, and heap his plate with fish, with flesh, with pie, with pudding, with potato, with cranberry jam, with pickles, with salad, with all and every thing then within his reach, swallow in a trice all this jumble of edibles, jump up and vanish.

Can such a being have a stomach, or a digestion, and must he not necessarily, about thirty-five years of age, be yellow, spare, and parchment-skinned, with angular projections, and a prodigious tendency to tobacco?

An American gentleman—mind, I lay a stress upon the second word—never bolts his victuals, never picks his teeth at table, never spits upon the carpet, or guesses; he knows not gin-sling, and he eschews mint-julep; but he does, I am ashamed to say, admire a sherry cobbler, particularly if he does not get a second-hand piece of vermicelli to suck it through. Reader, do you know what a sherry cobbler is? I will enlighten you. Let the sun shine at about 80° Fahrenheit. Then take a lump of ice; fix it at the edge of a board; rasp it with a tool made like a drawing knife or carpenter's plane, set face upwards. Collect the raspings, the fine raspings, mind, in a capacious tumbler; pour thereon two glasses of good sherry, and a good spoonful of powdered white sugar, with a few small bits, not slices, but bits of lemon, about as big as a gooseberry. Stir with a wooden macerator. Drink through a tube of macaroni or vermicelli. C'est l'eau benite, as the English lord said to the garçon at the Milles Colonnes, when he first tasted real parfait amour.—C'est beaucoup mieux, Milor, answered the waiter with a profound reverence.

Gin-sling, cock-tail, mint-julep, are about as vulgar as blue ruin and old tom at home; but sherry cobbler is an affair of consideration—only never pound your ice, always rasp it.

It is a custom on board the Canadian steamers for gentlemen to call for a pint of wine at dinner, or for a bottle, according to the strength of the party; but it is a custom more honoured in the breach than the observance; for sherry and port are the usual stock, both fiery as brandy, and costing the moderate price of seven shillings and sixpence a bottle, the steward having laid the same in at about one shilling and eight pence, or at most two shillings. Why this imposition, the only one you meet with in travelling in Canada at hotels or steamboats, is perpetrated and perpetuated, I could never learn.

Many American gentlemen, however, encourage it, and have told me that they do so because they get no good port in the States. Ale and porter are charged two shillings and sixpence a bottle, which is double their worth. Be careful also not to drink freely of the iced water, which is always supplied ad libitum. Few Europeans escape the effects of water-drinking when they land at Quebec, Montreal, Kingston, Toronto, &c. There is something peculiar, which has never yet been satisfactorily explained by medical men, in the sudden attack upon the system produced by the waters of Canada: this is sometimes slight, but more often lasts several days, and reduces the strength a good deal. Iced water is worse, and produces country cholera. The Americans use ice profusely, and drink such draughts of iced water, that I have been astonished at the impunity with which they did so.

Perhaps the change from a moist sea atmosphere to the dry and desiccating air of Canada, where iron does not rust, may be one cause of the malady alluded to, and another, in addition to the water, the difference of cookery; for here, at public tables and on board the boats generally, where black cooks prevail, all is butter and grease.

But the change of climate is undoubtedly great. I had been long an inhabitant of Upper Canada, and fancied myself seasoned; but, having returned to England, and spending afterwards two or three years in the excessively humid air of the sea-coast of Newfoundland at St. Johns, where I became somewhat stout, on my return to Upper Canada, for want of a little preparatory caution in medicine, although naturally of a spare habit, I was seized with a violent bleeding at the nose, which baffled all remedies for several months, until artificial mineral water and a copious use of solutions of iron stopped it. No doubt this prevented the fever of the lakes, and was owing to the dryness of the air. I mention this to caution all new-comers, young and old, to take timely advice and medicine.