A Little Swiss Sojourn
The Swiss breakfast was our old friend the Italian breakfast, with butter and Gruyère cheese added to the milk and coffee. We dined at one o'clock, and at six or seven we supped upon a meal that had left off soup and added tea, in order to differ from the dinner. For all this, with our rooms, we paid what we should have paid at a New Hampshire farm-house; that is, a dollar a day each.
But the air was such as we could not have got in New Hampshire for twice the money. It restored one completely every twenty-four hours, and it not only stimulated but supported one throughout the day. Our own air is quite as exciting, but after stirrin