Most of the railways, the Canadian Pacific certainly, are putting on compartment cars; that is, a car made up of roomy private sections, holding two berths. On most sleepers, too, there is a drawing-room compartment that gives the same privacy. These are both comfortable and convenient, for, apart from privacy, the passenger does not have to take his place in the queue waiting to wash at one of the three basins provided in the little section at the end of the car that is also the smoking-room.
It must not be thought that the sleepers are anything but comfortable; they are so comfortable as to make travelling in them ideal. The passenger, also, has the run of the train, and can go to the observation car, where he can spend his time in an easy chair, looking through the broad windows at the scenery, or reading one of the many magazines or papers the train provides; or he can write his letters on train paper at a desk; can go out to the broad railed platform at the rear of the car, and sit and smoke, and see Canada unrolling behind him.
And at the appropriate times for breakfast, dinner and supper—that is the Canadian routine, and there is no tea—the passenger goes to the diner and has a meal from a menu that would make the manager of many a London hotel feel anxious for his reputation.
II
We had some experience of the lavishness and variety of Canadian meals in St. John, when we had ordered what would have been an ordinary dinner in London, and had had to cry "Kamerad!" after the fish.
The first Canadian breakfast we had on the Canadian National was of the same order. It began, inevitably, with ice-water. Ice-water is the thing that waiters fill up intervals with. Instead of pausing between courses for the usual waiter's meditation, they make instinctively for the silver ice-water jug, and fill every defenceless glass. Ice-water is universal. It is taken before, during and after every meal, and there are ice-water tanks (and paper cups) on every railway carriage and every hotel. At first one loathes it, and it seems to create an unnatural thirst, but the habit for it is soon attained.
The menu for breakfast is always varied and long—and I speak not merely of the special trains we travelled in, for it was the same on ordinary passenger trains. One does not face a table d'hôte meal outside of which there is no alternative but starvation, but one is given the choice of a range of dishes for any of the three meals that equals the choice offered by the best hotels in London.
Breakfast begins with fruit; breakfast is not breakfast in the American continent unless it begins with fruit. And at that precise time breakfast fruit was blueberries. Other fruit was on the menu: raspberries, melon, grape-fruit, canteloupe, orange-slices, orange juice, and so on; but to avoid blueberries was to be suspected of being eccentric, and even an alien enemy.
Blueberries were in season. Blueberries and cream were being eaten at breakfast with something more than mere satisfaction by the entire Canadian nation. Blueberries were being consumed with a sort of patriotic fervour, for blueberries have a significance to the Canadian. It is a fruit peculiarly his own; he treats it as a sort of emblem, he waxes enthusiastic over it, and the stranger feels that if he does not eat it (with cream, or cooked as "Deep Blueberry Pie"), he has not justified his journey to the Dominion. Hint that it is merely the English bilberry or blaeberry, or whortleberry and—but no one dares hint that. The blueberry is in season. One eats it with cream, and it is worth eating.
You may follow with what the Canadian calls "oats," but which you call porridge, or, being wiser since the dinner at St. John, you go straight on to halibut steak, or Gaspé salmon, or trout, or Jack Frost sausages, or just bacon and eggs. There is a range that would have pleased you in an hotel, but which fills you with wonder on a train.