#guisep

[pettirosso1959]

Brutta quanto la fame.

Velenosa quanto una serpe.

Perfida quanto Legione, il demone de "L'Esorcista".

Criminale quanto un Brigatista Rosso.

Meriterebbe la galera quasi a vita, unita a punizioni corporali in pubblica piazza in stile Arabia Saudita, Pakistan o Singapore, palo per legare e verga. Palo e verga, palo e verga, palo e verga, all'infinito.

E invece Fratoianni la manda a Bruxelles a spese nostre , a prendere 16.000 euro al mese per non fare una beata minchia, se non scrivere qualche cazzata e premere un pulsante per votare per il "Cambiamento climatico, che lo dice la Scienzah" o per "Okkupare le case".

150.000 italiani e italiane l'hanno votata.

Ed è questa la cosa che fa più paura di tutto il resto messo assieme.

In Italia ci sono altre 150.000 Salis.

Un vero e proprio esercito, massiccio , numeroso, violento , comunista e anarchico, che vive per il male altrui, nell'invidia altrui e per il fanatismo più odioso, della peggior risma.

Se solo si organizzassero con le armi, e riuscissero a riunirsi tutte quante a Roma, domattina prenderebbero il potere, sfonderebbero le porte di Palazzo Chigi a calci, mazze alla mano.

Sono più numerose e determinate delle nostre Forze Armate.

Meditate gente, meditate.

Il peggio deve ancora venire, se non reagiamo, tutti insieme, tutti uniti.

Guisep. Sabat.

[0hcicero]

The Old Guard - alternate title: What Happens When the Only Immortals are Gryffindors

[cernunnos-of-fantrolls]

Spent Cases (CLOSED)

@ridiculousfantrolls

> You lift the match to the tobacco and take a light puff. You probably shouldn’t be smoking next to an ammo dump, but you’ll take your chances. The violetblood should be here soon, along with his thugs. Normally Guisep would be here to keep you company and to mediate, but he’s unavailable, so here you are. In a warehouse, alone, waiting for armed men to show up and buy weapons off you. 

> You take your notepad out of your pocket. You write a small note for when they get here. The sooner this is over, the sooner you can leave. Your briefcase is sitting next to your leg, close by in case things go wrong.

> The product is several large crates of weapons and ammunition, recently dug up from the building the Family was hiding them in. They’re Fleet surplus, mostly. Some civilian. They drop off the money, you keep an eye on them as they load them up. You’ve done it many times. But you’re still nervous.

[meandrose]

From London to Marseilles

The mere expenses of conveyance from London to Marseilles, via Folkestone, Boulogne, Paris, Lyons, and Avignon, by steamer, railway, and diligence, are 130 francs. This is for the banquette of the diligence and second class of the railways, but the arrangements are so good that it is a mere throwing away of money for a tourist to go in the more expensive places. The route from Paris, at present, is by rail to Tonnerre, and thence by diligence to Dijon; from Dijon to Chalons by rail; from Chalons to Lyons by steamer, on the Saone; from Lyons to Avignon by diligence, and from Avignon to Marseilles by the rail. The journey occupies three days and three nights; of these two nights only are passed on the road. When the line of railway is completed from Paris to Avignon, of course the time will be considerably abridged. The route is most interesting, and has the incalculable advantage of avoiding all the rolling misery of the Bay of Biscay.

The above accounts only include the actual travelling expenses. Some of these were casualties; for instance, we waited four days at Leghorn for a steamer, and one or two at Milan for letters. But these chances may happen to any one, and therefore I have put them all down from my own pocket-book.

I have not included washing and payments to guides. The first may be reckoned at the same rate as at home; and the second will depend upon what knowledge of the country the traveller, or his companion, may possess.

It is always advisable to travel in company. The same payment often does as well for two as for one; and very frequently a bargain can be advantageously made at hotels. It must be understood that most of the above expenses are the single shares of the bills.

LIVING AT CONSTANTINOPLE

“ How did you get on in your eating and drinking, in the East ? ” is a question I have been asked several times since I returned. The answer is simply, just as well as in Paris, or Naples, or anywhere else.

There are three good hotels in Pera—the Hotel d’Angleterre, Hotel d’Europe, and Madame Guisep- pino’s. There are some other pensions, better adapted to foreigners.

The Hotel d’Angleterre is certainly the best. It is kept by Misseri, who was Mr. Kinglake’s travelling servant, on the tour which that gentleman has made so world-known in his Eothen. The arrangements of the house are very excellent, and Madame Misseri is an Englishwoman. The expense is about twelve and sixpence a-day, reckoning in English money at its valuation last autumn. English papers are taken in bulgaria private tours kazanlak.

The Hotel d’Europe, kept by Giovanni Destuniano, who was formerly a valet de place attached to Misseri’s house, is very comfortable for bachelors, and somewhat cheaper than the other. The expense is about

ten shillings a-day, but it is best to make a bargain. In either case this includes breakfast and dinner, with wine, coffee, and sleeping apartment. Galignani, and the Illustrated News are taken in. A double- bedded room on the first floor, next the salon, is to be recommended.

Madame Guiseppino’s is charmingly situated on the heights above the Golden Horn, and enjoys a very fine view. I am not acquainted with the bouse internally, but it has been some time established, and is well spoken of.

The expense of a valet-de-place is a dollar per diem. Demetri was stupid, but attentive and very honest—two eligible qualities.

[bgtraveldays]

From London to Marseilles

The mere expenses of conveyance from London to Marseilles, via Folkestone, Boulogne, Paris, Lyons, and Avignon, by steamer, railway, and diligence, are 130 francs. This is for the banquette of the diligence and second class of the railways, but the arrangements are so good that it is a mere throwing away of money for a tourist to go in the more expensive places. The route from Paris, at present, is by rail to Tonnerre, and thence by diligence to Dijon; from Dijon to Chalons by rail; from Chalons to Lyons by steamer, on the Saone; from Lyons to Avignon by diligence, and from Avignon to Marseilles by the rail. The journey occupies three days and three nights; of these two nights only are passed on the road. When the line of railway is completed from Paris to Avignon, of course the time will be considerably abridged. The route is most interesting, and has the incalculable advantage of avoiding all the rolling misery of the Bay of Biscay.

The above accounts only include the actual travelling expenses. Some of these were casualties; for instance, we waited four days at Leghorn for a steamer, and one or two at Milan for letters. But these chances may happen to any one, and therefore I have put them all down from my own pocket-book.

I have not included washing and payments to guides. The first may be reckoned at the same rate as at home; and the second will depend upon what knowledge of the country the traveller, or his companion, may possess.

It is always advisable to travel in company. The same payment often does as well for two as for one; and very frequently a bargain can be advantageously made at hotels. It must be understood that most of the above expenses are the single shares of the bills.

LIVING AT CONSTANTINOPLE

“ How did you get on in your eating and drinking, in the East ? ” is a question I have been asked several times since I returned. The answer is simply, just as well as in Paris, or Naples, or anywhere else.

There are three good hotels in Pera—the Hotel d’Angleterre, Hotel d’Europe, and Madame Guisep- pino’s. There are some other pensions, better adapted to foreigners.

The Hotel d’Angleterre is certainly the best. It is kept by Misseri, who was Mr. Kinglake’s travelling servant, on the tour which that gentleman has made so world-known in his Eothen. The arrangements of the house are very excellent, and Madame Misseri is an Englishwoman. The expense is about twelve and sixpence a-day, reckoning in English money at its valuation last autumn. English papers are taken in bulgaria private tours kazanlak.

The Hotel d’Europe, kept by Giovanni Destuniano, who was formerly a valet de place attached to Misseri’s house, is very comfortable for bachelors, and somewhat cheaper than the other. The expense is about

ten shillings a-day, but it is best to make a bargain. In either case this includes breakfast and dinner, with wine, coffee, and sleeping apartment. Galignani, and the Illustrated News are taken in. A double- bedded room on the first floor, next the salon, is to be recommended.

Madame Guiseppino’s is charmingly situated on the heights above the Golden Horn, and enjoys a very fine view. I am not acquainted with the bouse internally, but it has been some time established, and is well spoken of.

The expense of a valet-de-place is a dollar per diem. Demetri was stupid, but attentive and very honest—two eligible qualities.

[socialmgame]

From London to Marseilles

The mere expenses of conveyance from London to Marseilles, via Folkestone, Boulogne, Paris, Lyons, and Avignon, by steamer, railway, and diligence, are 130 francs. This is for the banquette of the diligence and second class of the railways, but the arrangements are so good that it is a mere throwing away of money for a tourist to go in the more expensive places. The route from Paris, at present, is by rail to Tonnerre, and thence by diligence to Dijon; from Dijon to Chalons by rail; from Chalons to Lyons by steamer, on the Saone; from Lyons to Avignon by diligence, and from Avignon to Marseilles by the rail. The journey occupies three days and three nights; of these two nights only are passed on the road. When the line of railway is completed from Paris to Avignon, of course the time will be considerably abridged. The route is most interesting, and has the incalculable advantage of avoiding all the rolling misery of the Bay of Biscay.

The above accounts only include the actual travelling expenses. Some of these were casualties; for instance, we waited four days at Leghorn for a steamer, and one or two at Milan for letters. But these chances may happen to any one, and therefore I have put them all down from my own pocket-book.

I have not included washing and payments to guides. The first may be reckoned at the same rate as at home; and the second will depend upon what knowledge of the country the traveller, or his companion, may possess.

It is always advisable to travel in company. The same payment often does as well for two as for one; and very frequently a bargain can be advantageously made at hotels. It must be understood that most of the above expenses are the single shares of the bills.

LIVING AT CONSTANTINOPLE

“ How did you get on in your eating and drinking, in the East ? ” is a question I have been asked several times since I returned. The answer is simply, just as well as in Paris, or Naples, or anywhere else.

There are three good hotels in Pera—the Hotel d’Angleterre, Hotel d’Europe, and Madame Guisep- pino’s. There are some other pensions, better adapted to foreigners.

The Hotel d’Angleterre is certainly the best. It is kept by Misseri, who was Mr. Kinglake’s travelling servant, on the tour which that gentleman has made so world-known in his Eothen. The arrangements of the house are very excellent, and Madame Misseri is an Englishwoman. The expense is about twelve and sixpence a-day, reckoning in English money at its valuation last autumn. English papers are taken in bulgaria private tours kazanlak.

The Hotel d’Europe, kept by Giovanni Destuniano, who was formerly a valet de place attached to Misseri’s house, is very comfortable for bachelors, and somewhat cheaper than the other. The expense is about

ten shillings a-day, but it is best to make a bargain. In either case this includes breakfast and dinner, with wine, coffee, and sleeping apartment. Galignani, and the Illustrated News are taken in. A double- bedded room on the first floor, next the salon, is to be recommended.

Madame Guiseppino’s is charmingly situated on the heights above the Golden Horn, and enjoys a very fine view. I am not acquainted with the bouse internally, but it has been some time established, and is well spoken of.

The expense of a valet-de-place is a dollar per diem. Demetri was stupid, but attentive and very honest—two eligible qualities.

[biserapink]

From London to Marseilles

The mere expenses of conveyance from London to Marseilles, via Folkestone, Boulogne, Paris, Lyons, and Avignon, by steamer, railway, and diligence, are 130 francs. This is for the banquette of the diligence and second class of the railways, but the arrangements are so good that it is a mere throwing away of money for a tourist to go in the more expensive places. The route from Paris, at present, is by rail to Tonnerre, and thence by diligence to Dijon; from Dijon to Chalons by rail; from Chalons to Lyons by steamer, on the Saone; from Lyons to Avignon by diligence, and from Avignon to Marseilles by the rail. The journey occupies three days and three nights; of these two nights only are passed on the road. When the line of railway is completed from Paris to Avignon, of course the time will be considerably abridged. The route is most interesting, and has the incalculable advantage of avoiding all the rolling misery of the Bay of Biscay.

The above accounts only include the actual travelling expenses. Some of these were casualties; for instance, we waited four days at Leghorn for a steamer, and one or two at Milan for letters. But these chances may happen to any one, and therefore I have put them all down from my own pocket-book.

I have not included washing and payments to guides. The first may be reckoned at the same rate as at home; and the second will depend upon what knowledge of the country the traveller, or his companion, may possess.

It is always advisable to travel in company. The same payment often does as well for two as for one; and very frequently a bargain can be advantageously made at hotels. It must be understood that most of the above expenses are the single shares of the bills.

LIVING AT CONSTANTINOPLE

“ How did you get on in your eating and drinking, in the East ? ” is a question I have been asked several times since I returned. The answer is simply, just as well as in Paris, or Naples, or anywhere else.

There are three good hotels in Pera—the Hotel d’Angleterre, Hotel d’Europe, and Madame Guisep- pino’s. There are some other pensions, better adapted to foreigners.

The Hotel d’Angleterre is certainly the best. It is kept by Misseri, who was Mr. Kinglake’s travelling servant, on the tour which that gentleman has made so world-known in his Eothen. The arrangements of the house are very excellent, and Madame Misseri is an Englishwoman. The expense is about twelve and sixpence a-day, reckoning in English money at its valuation last autumn. English papers are taken in bulgaria private tours kazanlak.

The Hotel d’Europe, kept by Giovanni Destuniano, who was formerly a valet de place attached to Misseri’s house, is very comfortable for bachelors, and somewhat cheaper than the other. The expense is about

ten shillings a-day, but it is best to make a bargain. In either case this includes breakfast and dinner, with wine, coffee, and sleeping apartment. Galignani, and the Illustrated News are taken in. A double- bedded room on the first floor, next the salon, is to be recommended.

Madame Guiseppino’s is charmingly situated on the heights above the Golden Horn, and enjoys a very fine view. I am not acquainted with the bouse internally, but it has been some time established, and is well spoken of.

The expense of a valet-de-place is a dollar per diem. Demetri was stupid, but attentive and very honest—two eligible qualities.

[blueliwo]

From London to Marseilles

The mere expenses of conveyance from London to Marseilles, via Folkestone, Boulogne, Paris, Lyons, and Avignon, by steamer, railway, and diligence, are 130 francs. This is for the banquette of the diligence and second class of the railways, but the arrangements are so good that it is a mere throwing away of money for a tourist to go in the more expensive places. The route from Paris, at present, is by rail to Tonnerre, and thence by diligence to Dijon; from Dijon to Chalons by rail; from Chalons to Lyons by steamer, on the Saone; from Lyons to Avignon by diligence, and from Avignon to Marseilles by the rail. The journey occupies three days and three nights; of these two nights only are passed on the road. When the line of railway is completed from Paris to Avignon, of course the time will be considerably abridged. The route is most interesting, and has the incalculable advantage of avoiding all the rolling misery of the Bay of Biscay.

The above accounts only include the actual travelling expenses. Some of these were casualties; for instance, we waited four days at Leghorn for a steamer, and one or two at Milan for letters. But these chances may happen to any one, and therefore I have put them all down from my own pocket-book.

I have not included washing and payments to guides. The first may be reckoned at the same rate as at home; and the second will depend upon what knowledge of the country the traveller, or his companion, may possess.

It is always advisable to travel in company. The same payment often does as well for two as for one; and very frequently a bargain can be advantageously made at hotels. It must be understood that most of the above expenses are the single shares of the bills.

LIVING AT CONSTANTINOPLE

“ How did you get on in your eating and drinking, in the East ? ” is a question I have been asked several times since I returned. The answer is simply, just as well as in Paris, or Naples, or anywhere else.

There are three good hotels in Pera—the Hotel d’Angleterre, Hotel d’Europe, and Madame Guisep- pino’s. There are some other pensions, better adapted to foreigners.

The Hotel d’Angleterre is certainly the best. It is kept by Misseri, who was Mr. Kinglake’s travelling servant, on the tour which that gentleman has made so world-known in his Eothen. The arrangements of the house are very excellent, and Madame Misseri is an Englishwoman. The expense is about twelve and sixpence a-day, reckoning in English money at its valuation last autumn. English papers are taken in bulgaria private tours kazanlak.

The Hotel d’Europe, kept by Giovanni Destuniano, who was formerly a valet de place attached to Misseri’s house, is very comfortable for bachelors, and somewhat cheaper than the other. The expense is about

ten shillings a-day, but it is best to make a bargain. In either case this includes breakfast and dinner, with wine, coffee, and sleeping apartment. Galignani, and the Illustrated News are taken in. A double- bedded room on the first floor, next the salon, is to be recommended.

Madame Guiseppino’s is charmingly situated on the heights above the Golden Horn, and enjoys a very fine view. I am not acquainted with the bouse internally, but it has been some time established, and is well spoken of.

The expense of a valet-de-place is a dollar per diem. Demetri was stupid, but attentive and very honest—two eligible qualities.

[vasilkaworld]

From London to Marseilles

The mere expenses of conveyance from London to Marseilles, via Folkestone, Boulogne, Paris, Lyons, and Avignon, by steamer, railway, and diligence, are 130 francs. This is for the banquette of the diligence and second class of the railways, but the arrangements are so good that it is a mere throwing away of money for a tourist to go in the more expensive places. The route from Paris, at present, is by rail to Tonnerre, and thence by diligence to Dijon; from Dijon to Chalons by rail; from Chalons to Lyons by steamer, on the Saone; from Lyons to Avignon by diligence, and from Avignon to Marseilles by the rail. The journey occupies three days and three nights; of these two nights only are passed on the road. When the line of railway is completed from Paris to Avignon, of course the time will be considerably abridged. The route is most interesting, and has the incalculable advantage of avoiding all the rolling misery of the Bay of Biscay.

The above accounts only include the actual travelling expenses. Some of these were casualties; for instance, we waited four days at Leghorn for a steamer, and one or two at Milan for letters. But these chances may happen to any one, and therefore I have put them all down from my own pocket-book.

I have not included washing and payments to guides. The first may be reckoned at the same rate as at home; and the second will depend upon what knowledge of the country the traveller, or his companion, may possess.

It is always advisable to travel in company. The same payment often does as well for two as for one; and very frequently a bargain can be advantageously made at hotels. It must be understood that most of the above expenses are the single shares of the bills.

LIVING AT CONSTANTINOPLE

“ How did you get on in your eating and drinking, in the East ? ” is a question I have been asked several times since I returned. The answer is simply, just as well as in Paris, or Naples, or anywhere else.

There are three good hotels in Pera—the Hotel d’Angleterre, Hotel d’Europe, and Madame Guisep- pino’s. There are some other pensions, better adapted to foreigners.

The Hotel d’Angleterre is certainly the best. It is kept by Misseri, who was Mr. Kinglake’s travelling servant, on the tour which that gentleman has made so world-known in his Eothen. The arrangements of the house are very excellent, and Madame Misseri is an Englishwoman. The expense is about twelve and sixpence a-day, reckoning in English money at its valuation last autumn. English papers are taken in bulgaria private tours kazanlak.

The Hotel d’Europe, kept by Giovanni Destuniano, who was formerly a valet de place attached to Misseri’s house, is very comfortable for bachelors, and somewhat cheaper than the other. The expense is about

ten shillings a-day, but it is best to make a bargain. In either case this includes breakfast and dinner, with wine, coffee, and sleeping apartment. Galignani, and the Illustrated News are taken in. A double- bedded room on the first floor, next the salon, is to be recommended.

Madame Guiseppino’s is charmingly situated on the heights above the Golden Horn, and enjoys a very fine view. I am not acquainted with the bouse internally, but it has been some time established, and is well spoken of.

The expense of a valet-de-place is a dollar per diem. Demetri was stupid, but attentive and very honest—two eligible qualities.

[livelifesofia]

From London to Marseilles

The mere expenses of conveyance from London to Marseilles, via Folkestone, Boulogne, Paris, Lyons, and Avignon, by steamer, railway, and diligence, are 130 francs. This is for the banquette of the diligence and second class of the railways, but the arrangements are so good that it is a mere throwing away of money for a tourist to go in the more expensive places. The route from Paris, at present, is by rail to Tonnerre, and thence by diligence to Dijon; from Dijon to Chalons by rail; from Chalons to Lyons by steamer, on the Saone; from Lyons to Avignon by diligence, and from Avignon to Marseilles by the rail. The journey occupies three days and three nights; of these two nights only are passed on the road. When the line of railway is completed from Paris to Avignon, of course the time will be considerably abridged. The route is most interesting, and has the incalculable advantage of avoiding all the rolling misery of the Bay of Biscay.

The above accounts only include the actual travelling expenses. Some of these were casualties; for instance, we waited four days at Leghorn for a steamer, and one or two at Milan for letters. But these chances may happen to any one, and therefore I have put them all down from my own pocket-book.

I have not included washing and payments to guides. The first may be reckoned at the same rate as at home; and the second will depend upon what knowledge of the country the traveller, or his companion, may possess.

It is always advisable to travel in company. The same payment often does as well for two as for one; and very frequently a bargain can be advantageously made at hotels. It must be understood that most of the above expenses are the single shares of the bills.

LIVING AT CONSTANTINOPLE

“ How did you get on in your eating and drinking, in the East ? ” is a question I have been asked several times since I returned. The answer is simply, just as well as in Paris, or Naples, or anywhere else.

There are three good hotels in Pera—the Hotel d’Angleterre, Hotel d’Europe, and Madame Guisep- pino’s. There are some other pensions, better adapted to foreigners.

The Hotel d’Angleterre is certainly the best. It is kept by Misseri, who was Mr. Kinglake’s travelling servant, on the tour which that gentleman has made so world-known in his Eothen. The arrangements of the house are very excellent, and Madame Misseri is an Englishwoman. The expense is about twelve and sixpence a-day, reckoning in English money at its valuation last autumn. English papers are taken in bulgaria private tours kazanlak.

The Hotel d’Europe, kept by Giovanni Destuniano, who was formerly a valet de place attached to Misseri’s house, is very comfortable for bachelors, and somewhat cheaper than the other. The expense is about

ten shillings a-day, but it is best to make a bargain. In either case this includes breakfast and dinner, with wine, coffee, and sleeping apartment. Galignani, and the Illustrated News are taken in. A double- bedded room on the first floor, next the salon, is to be recommended.

Madame Guiseppino’s is charmingly situated on the heights above the Golden Horn, and enjoys a very fine view. I am not acquainted with the bouse internally, but it has been some time established, and is well spoken of.

The expense of a valet-de-place is a dollar per diem. Demetri was stupid, but attentive and very honest—two eligible qualities.

[everyworlds]

From London to Marseilles

The mere expenses of conveyance from London to Marseilles, via Folkestone, Boulogne, Paris, Lyons, and Avignon, by steamer, railway, and diligence, are 130 francs. This is for the banquette of the diligence and second class of the railways, but the arrangements are so good that it is a mere throwing away of money for a tourist to go in the more expensive places. The route from Paris, at present, is by rail to Tonnerre, and thence by diligence to Dijon; from Dijon to Chalons by rail; from Chalons to Lyons by steamer, on the Saone; from Lyons to Avignon by diligence, and from Avignon to Marseilles by the rail. The journey occupies three days and three nights; of these two nights only are passed on the road. When the line of railway is completed from Paris to Avignon, of course the time will be considerably abridged. The route is most interesting, and has the incalculable advantage of avoiding all the rolling misery of the Bay of Biscay.

The above accounts only include the actual travelling expenses. Some of these were casualties; for instance, we waited four days at Leghorn for a steamer, and one or two at Milan for letters. But these chances may happen to any one, and therefore I have put them all down from my own pocket-book.

I have not included washing and payments to guides. The first may be reckoned at the same rate as at home; and the second will depend upon what knowledge of the country the traveller, or his companion, may possess.

It is always advisable to travel in company. The same payment often does as well for two as for one; and very frequently a bargain can be advantageously made at hotels. It must be understood that most of the above expenses are the single shares of the bills.

LIVING AT CONSTANTINOPLE

“ How did you get on in your eating and drinking, in the East ? ” is a question I have been asked several times since I returned. The answer is simply, just as well as in Paris, or Naples, or anywhere else.

There are three good hotels in Pera—the Hotel d’Angleterre, Hotel d’Europe, and Madame Guisep- pino’s. There are some other pensions, better adapted to foreigners.

The Hotel d’Angleterre is certainly the best. It is kept by Misseri, who was Mr. Kinglake’s travelling servant, on the tour which that gentleman has made so world-known in his Eothen. The arrangements of the house are very excellent, and Madame Misseri is an Englishwoman. The expense is about twelve and sixpence a-day, reckoning in English money at its valuation last autumn. English papers are taken in bulgaria private tours kazanlak.

The Hotel d’Europe, kept by Giovanni Destuniano, who was formerly a valet de place attached to Misseri’s house, is very comfortable for bachelors, and somewhat cheaper than the other. The expense is about

ten shillings a-day, but it is best to make a bargain. In either case this includes breakfast and dinner, with wine, coffee, and sleeping apartment. Galignani, and the Illustrated News are taken in. A double- bedded room on the first floor, next the salon, is to be recommended.

Madame Guiseppino’s is charmingly situated on the heights above the Golden Horn, and enjoys a very fine view. I am not acquainted with the bouse internally, but it has been some time established, and is well spoken of.

The expense of a valet-de-place is a dollar per diem. Demetri was stupid, but attentive and very honest—two eligible qualities.

[delicioutravel]

From London to Marseilles

The mere expenses of conveyance from London to Marseilles, via Folkestone, Boulogne, Paris, Lyons, and Avignon, by steamer, railway, and diligence, are 130 francs. This is for the banquette of the diligence and second class of the railways, but the arrangements are so good that it is a mere throwing away of money for a tourist to go in the more expensive places. The route from Paris, at present, is by rail to Tonnerre, and thence by diligence to Dijon; from Dijon to Chalons by rail; from Chalons to Lyons by steamer, on the Saone; from Lyons to Avignon by diligence, and from Avignon to Marseilles by the rail. The journey occupies three days and three nights; of these two nights only are passed on the road. When the line of railway is completed from Paris to Avignon, of course the time will be considerably abridged. The route is most interesting, and has the incalculable advantage of avoiding all the rolling misery of the Bay of Biscay.

The above accounts only include the actual travelling expenses. Some of these were casualties; for instance, we waited four days at Leghorn for a steamer, and one or two at Milan for letters. But these chances may happen to any one, and therefore I have put them all down from my own pocket-book.

I have not included washing and payments to guides. The first may be reckoned at the same rate as at home; and the second will depend upon what knowledge of the country the traveller, or his companion, may possess.

It is always advisable to travel in company. The same payment often does as well for two as for one; and very frequently a bargain can be advantageously made at hotels. It must be understood that most of the above expenses are the single shares of the bills.

LIVING AT CONSTANTINOPLE

“ How did you get on in your eating and drinking, in the East ? ” is a question I have been asked several times since I returned. The answer is simply, just as well as in Paris, or Naples, or anywhere else.

There are three good hotels in Pera—the Hotel d’Angleterre, Hotel d’Europe, and Madame Guisep- pino’s. There are some other pensions, better adapted to foreigners.

The Hotel d’Angleterre is certainly the best. It is kept by Misseri, who was Mr. Kinglake’s travelling servant, on the tour which that gentleman has made so world-known in his Eothen. The arrangements of the house are very excellent, and Madame Misseri is an Englishwoman. The expense is about twelve and sixpence a-day, reckoning in English money at its valuation last autumn. English papers are taken in bulgaria private tours kazanlak.

The Hotel d’Europe, kept by Giovanni Destuniano, who was formerly a valet de place attached to Misseri’s house, is very comfortable for bachelors, and somewhat cheaper than the other. The expense is about

ten shillings a-day, but it is best to make a bargain. In either case this includes breakfast and dinner, with wine, coffee, and sleeping apartment. Galignani, and the Illustrated News are taken in. A double- bedded room on the first floor, next the salon, is to be recommended.

Madame Guiseppino’s is charmingly situated on the heights above the Golden Horn, and enjoys a very fine view. I am not acquainted with the bouse internally, but it has been some time established, and is well spoken of.

The expense of a valet-de-place is a dollar per diem. Demetri was stupid, but attentive and very honest—two eligible qualities.

[elenabga]

From London to Marseilles

The mere expenses of conveyance from London to Marseilles, via Folkestone, Boulogne, Paris, Lyons, and Avignon, by steamer, railway, and diligence, are 130 francs. This is for the banquette of the diligence and second class of the railways, but the arrangements are so good that it is a mere throwing away of money for a tourist to go in the more expensive places. The route from Paris, at present, is by rail to Tonnerre, and thence by diligence to Dijon; from Dijon to Chalons by rail; from Chalons to Lyons by steamer, on the Saone; from Lyons to Avignon by diligence, and from Avignon to Marseilles by the rail. The journey occupies three days and three nights; of these two nights only are passed on the road. When the line of railway is completed from Paris to Avignon, of course the time will be considerably abridged. The route is most interesting, and has the incalculable advantage of avoiding all the rolling misery of the Bay of Biscay.

The above accounts only include the actual travelling expenses. Some of these were casualties; for instance, we waited four days at Leghorn for a steamer, and one or two at Milan for letters. But these chances may happen to any one, and therefore I have put them all down from my own pocket-book.

I have not included washing and payments to guides. The first may be reckoned at the same rate as at home; and the second will depend upon what knowledge of the country the traveller, or his companion, may possess.

It is always advisable to travel in company. The same payment often does as well for two as for one; and very frequently a bargain can be advantageously made at hotels. It must be understood that most of the above expenses are the single shares of the bills.

LIVING AT CONSTANTINOPLE

“ How did you get on in your eating and drinking, in the East ? ” is a question I have been asked several times since I returned. The answer is simply, just as well as in Paris, or Naples, or anywhere else.

There are three good hotels in Pera—the Hotel d’Angleterre, Hotel d’Europe, and Madame Guisep- pino’s. There are some other pensions, better adapted to foreigners.

The Hotel d’Angleterre is certainly the best. It is kept by Misseri, who was Mr. Kinglake’s travelling servant, on the tour which that gentleman has made so world-known in his Eothen. The arrangements of the house are very excellent, and Madame Misseri is an Englishwoman. The expense is about twelve and sixpence a-day, reckoning in English money at its valuation last autumn. English papers are taken in bulgaria private tours kazanlak.

The Hotel d’Europe, kept by Giovanni Destuniano, who was formerly a valet de place attached to Misseri’s house, is very comfortable for bachelors, and somewhat cheaper than the other. The expense is about

ten shillings a-day, but it is best to make a bargain. In either case this includes breakfast and dinner, with wine, coffee, and sleeping apartment. Galignani, and the Illustrated News are taken in. A double- bedded room on the first floor, next the salon, is to be recommended.

Madame Guiseppino’s is charmingly situated on the heights above the Golden Horn, and enjoys a very fine view. I am not acquainted with the bouse internally, but it has been some time established, and is well spoken of.

The expense of a valet-de-place is a dollar per diem. Demetri was stupid, but attentive and very honest—two eligible qualities.

[everythingist]

From London to Marseilles

The mere expenses of conveyance from London to Marseilles, via Folkestone, Boulogne, Paris, Lyons, and Avignon, by steamer, railway, and diligence, are 130 francs. This is for the banquette of the diligence and second class of the railways, but the arrangements are so good that it is a mere throwing away of money for a tourist to go in the more expensive places. The route from Paris, at present, is by rail to Tonnerre, and thence by diligence to Dijon; from Dijon to Chalons by rail; from Chalons to Lyons by steamer, on the Saone; from Lyons to Avignon by diligence, and from Avignon to Marseilles by the rail. The journey occupies three days and three nights; of these two nights only are passed on the road. When the line of railway is completed from Paris to Avignon, of course the time will be considerably abridged. The route is most interesting, and has the incalculable advantage of avoiding all the rolling misery of the Bay of Biscay.

The above accounts only include the actual travelling expenses. Some of these were casualties; for instance, we waited four days at Leghorn for a steamer, and one or two at Milan for letters. But these chances may happen to any one, and therefore I have put them all down from my own pocket-book.

I have not included washing and payments to guides. The first may be reckoned at the same rate as at home; and the second will depend upon what knowledge of the country the traveller, or his companion, may possess.

It is always advisable to travel in company. The same payment often does as well for two as for one; and very frequently a bargain can be advantageously made at hotels. It must be understood that most of the above expenses are the single shares of the bills.

LIVING AT CONSTANTINOPLE

“ How did you get on in your eating and drinking, in the East ? ” is a question I have been asked several times since I returned. The answer is simply, just as well as in Paris, or Naples, or anywhere else.

There are three good hotels in Pera—the Hotel d’Angleterre, Hotel d’Europe, and Madame Guisep- pino’s. There are some other pensions, better adapted to foreigners.

The Hotel d’Angleterre is certainly the best. It is kept by Misseri, who was Mr. Kinglake’s travelling servant, on the tour which that gentleman has made so world-known in his Eothen. The arrangements of the house are very excellent, and Madame Misseri is an Englishwoman. The expense is about twelve and sixpence a-day, reckoning in English money at its valuation last autumn. English papers are taken in bulgaria private tours kazanlak.

The Hotel d’Europe, kept by Giovanni Destuniano, who was formerly a valet de place attached to Misseri’s house, is very comfortable for bachelors, and somewhat cheaper than the other. The expense is about

ten shillings a-day, but it is best to make a bargain. In either case this includes breakfast and dinner, with wine, coffee, and sleeping apartment. Galignani, and the Illustrated News are taken in. A double- bedded room on the first floor, next the salon, is to be recommended.

Madame Guiseppino’s is charmingly situated on the heights above the Golden Horn, and enjoys a very fine view. I am not acquainted with the bouse internally, but it has been some time established, and is well spoken of.

The expense of a valet-de-place is a dollar per diem. Demetri was stupid, but attentive and very honest—two eligible qualities.

[clothdesignbg]

From London to Marseilles

The mere expenses of conveyance from London to Marseilles, via Folkestone, Boulogne, Paris, Lyons, and Avignon, by steamer, railway, and diligence, are 130 francs. This is for the banquette of the diligence and second class of the railways, but the arrangements are so good that it is a mere throwing away of money for a tourist to go in the more expensive places. The route from Paris, at present, is by rail to Tonnerre, and thence by diligence to Dijon; from Dijon to Chalons by rail; from Chalons to Lyons by steamer, on the Saone; from Lyons to Avignon by diligence, and from Avignon to Marseilles by the rail. The journey occupies three days and three nights; of these two nights only are passed on the road. When the line of railway is completed from Paris to Avignon, of course the time will be considerably abridged. The route is most interesting, and has the incalculable advantage of avoiding all the rolling misery of the Bay of Biscay.

The above accounts only include the actual travelling expenses. Some of these were casualties; for instance, we waited four days at Leghorn for a steamer, and one or two at Milan for letters. But these chances may happen to any one, and therefore I have put them all down from my own pocket-book.

I have not included washing and payments to guides. The first may be reckoned at the same rate as at home; and the second will depend upon what knowledge of the country the traveller, or his companion, may possess.

It is always advisable to travel in company. The same payment often does as well for two as for one; and very frequently a bargain can be advantageously made at hotels. It must be understood that most of the above expenses are the single shares of the bills.

LIVING AT CONSTANTINOPLE

“ How did you get on in your eating and drinking, in the East ? ” is a question I have been asked several times since I returned. The answer is simply, just as well as in Paris, or Naples, or anywhere else.

There are three good hotels in Pera—the Hotel d’Angleterre, Hotel d’Europe, and Madame Guisep- pino’s. There are some other pensions, better adapted to foreigners.

The Hotel d’Angleterre is certainly the best. It is kept by Misseri, who was Mr. Kinglake’s travelling servant, on the tour which that gentleman has made so world-known in his Eothen. The arrangements of the house are very excellent, and Madame Misseri is an Englishwoman. The expense is about twelve and sixpence a-day, reckoning in English money at its valuation last autumn. English papers are taken in bulgaria private tours kazanlak.

The Hotel d’Europe, kept by Giovanni Destuniano, who was formerly a valet de place attached to Misseri’s house, is very comfortable for bachelors, and somewhat cheaper than the other. The expense is about

ten shillings a-day, but it is best to make a bargain. In either case this includes breakfast and dinner, with wine, coffee, and sleeping apartment. Galignani, and the Illustrated News are taken in. A double- bedded room on the first floor, next the salon, is to be recommended.

Madame Guiseppino’s is charmingly situated on the heights above the Golden Horn, and enjoys a very fine view. I am not acquainted with the bouse internally, but it has been some time established, and is well spoken of.

The expense of a valet-de-place is a dollar per diem. Demetri was stupid, but attentive and very honest—two eligible qualities.

[treelifestyle]

From London to Marseilles

The mere expenses of conveyance from London to Marseilles, via Folkestone, Boulogne, Paris, Lyons, and Avignon, by steamer, railway, and diligence, are 130 francs. This is for the banquette of the diligence and second class of the railways, but the arrangements are so good that it is a mere throwing away of money for a tourist to go in the more expensive places. The route from Paris, at present, is by rail to Tonnerre, and thence by diligence to Dijon; from Dijon to Chalons by rail; from Chalons to Lyons by steamer, on the Saone; from Lyons to Avignon by diligence, and from Avignon to Marseilles by the rail. The journey occupies three days and three nights; of these two nights only are passed on the road. When the line of railway is completed from Paris to Avignon, of course the time will be considerably abridged. The route is most interesting, and has the incalculable advantage of avoiding all the rolling misery of the Bay of Biscay.

The above accounts only include the actual travelling expenses. Some of these were casualties; for instance, we waited four days at Leghorn for a steamer, and one or two at Milan for letters. But these chances may happen to any one, and therefore I have put them all down from my own pocket-book.

I have not included washing and payments to guides. The first may be reckoned at the same rate as at home; and the second will depend upon what knowledge of the country the traveller, or his companion, may possess.

It is always advisable to travel in company. The same payment often does as well for two as for one; and very frequently a bargain can be advantageously made at hotels. It must be understood that most of the above expenses are the single shares of the bills.

LIVING AT CONSTANTINOPLE

“ How did you get on in your eating and drinking, in the East ? ” is a question I have been asked several times since I returned. The answer is simply, just as well as in Paris, or Naples, or anywhere else.

There are three good hotels in Pera—the Hotel d’Angleterre, Hotel d’Europe, and Madame Guisep- pino’s. There are some other pensions, better adapted to foreigners.

The Hotel d’Angleterre is certainly the best. It is kept by Misseri, who was Mr. Kinglake’s travelling servant, on the tour which that gentleman has made so world-known in his Eothen. The arrangements of the house are very excellent, and Madame Misseri is an Englishwoman. The expense is about twelve and sixpence a-day, reckoning in English money at its valuation last autumn. English papers are taken in bulgaria private tours kazanlak.

The Hotel d’Europe, kept by Giovanni Destuniano, who was formerly a valet de place attached to Misseri’s house, is very comfortable for bachelors, and somewhat cheaper than the other. The expense is about

ten shillings a-day, but it is best to make a bargain. In either case this includes breakfast and dinner, with wine, coffee, and sleeping apartment. Galignani, and the Illustrated News are taken in. A double- bedded room on the first floor, next the salon, is to be recommended.

Madame Guiseppino’s is charmingly situated on the heights above the Golden Horn, and enjoys a very fine view. I am not acquainted with the bouse internally, but it has been some time established, and is well spoken of.

The expense of a valet-de-place is a dollar per diem. Demetri was stupid, but attentive and very honest—two eligible qualities.