Wednesday, we were early astir, driving to the Hamburgischer Bahnhoff, where we took the fast nine o’clock express for Hamburg, and flew along over a well-ballasted road-bed through a dead-flat country, in what the Germans proudly call their “fastest” train. The panorama was one of market gardens and intensely cultivated land. It was a monotonous prospect, where the alikeness of the vistas was emphasized by the sentinel stiffness of the ever recurring rows of Lombardy-poplars. As in Russia, men and women were everywhere working in the fields and gardens, but unlike Russia, they were well clad and well fed, and bore an air of thrifty contentment. There was no dilapidation anywhere. We saw no longer the tumbled-down shacks of the mujik, but everywhere substantial, neat homesteads of brick and stone.
HAMBURG STREET TRAFFIC.
Ours was a through train connecting with the Hamburg-American Line of steamers for New York, and with the through railway express traffic for France and Belgium, via Cologne. The passengers were chiefly of the well-to-do commercial classes, or those substantial travelers who would hasten quickly between Germany and France. None the less, at the few stations where we halted, did the entire company instantly burst forth, hastening to the long counters, where they convulsively swallowed foaming schooners of beer and eagerly devoured sundry dainties, such as rye bread spread with goose grease and over-laid with kraut or wurst, and varnished pretzels salted to the limit. Even the babies were held at the open windows and foaming mugs of beer poured into them by their fond parents. The passion of the German for his bier equals the Russian’s thirst for vodka.
We reached Hamburg a little after half past one, when, taking a fiacre, we immediately drove to Cook’s Tourists’ Agency, where I booked to London, via Amsterdam, The Hague, the Hook of Holland, and Harwich. Then, for an hour, we strolled about the city.
Hamburg possesses fine retail shops and abounds in restaurants, Bier-Keller and Wein-Stuben, establishments devoted to the solace of the inner man.
Stricken with hunger-pangs, and not knowing just where to go, I accosted a tall and prosperous-looking burger, telling him we were Americans in search of food. Lifting his hat, he “begged to be allowed to guide us to the finest Wein Stube” in the town, whither his own steps were at that moment bent. He led the way to a quiet side street, where, descending a flight of stone steps, he introduced us to the portly master of the stube. We entered a succession of large cellars, paneled and ceiled in oak and floored with patterned tiles, where small round-topped wooden tables were set about. We were conducted to a cozy corner, and Rhine wine, cheese, sausage and fresh rye bread were set before us, as well as mustard and sour pickles and pats of sweet unsalted butter, and to this was added a palatable stew.
The room was filled with men—big, well-fed, well-clothed men, apparently merchants, ship-masters and men of affairs. They fell-to upon their flagons of wein, their wurst and kraut, their braten and fisch with serious and deliberate devotion. It was that time of day when, in America, the prospering businessman eats lightly, smokes sparingly and touches liquor not at all, holding his intellect alert and whetted to its keenest edge. We watched with wonder these men of Hamburg, while they poured down quart after quart of wine, the air growing thick with the fumes of strong tobacco. This capacity of Hans to eat heavily and mightily liquor-up and yet transact affairs, bespeaks a hardness of head and toughness of stomach which ranks him neck and neck alongside his cousin Bull as co-champion of the bibulating, gastronomizing world.
