baths fit for the Ritz, at Baker prices. But it never outgrew its homeliness.
The bachelor proprietor, whose taste governs even details of furnishing and the packing of fishermen's baskets; "Earl," the young vice-host; "Rose" and her bevy of dining-room helpers, and the cook who came into the household indefinite decades ago are all friends to make one's stay happy. Every one remains longer than he expected, and departs with a wish to return.
At Percé, a few miles south of Gaspé Bay, there is a new and very pleasant hotel kept by a young Jerseyman and his wife—Bisson's Percé Rock House—set on a knoll above the sea, facing the red and green heights of this marvellous coast. Other towns between Percé and Matapedia have sufficiently good accommodation to satisfy the few tourists who stop there.
Cuisine.
A long tour of the Provinces, of Newfoundland and related tourist regions undertaken in the summer and fall of the year 1914, and frequent inquiry of chef and housewife, revealed but two dishes peculiar to the country. The "brewis" of the Newfoundlander is a Sunday morning specialty composed of soaked hard tack and creamed cod. "Methodist bread" is made with eggs and raisins, and obtained its sectarian name because it was originally served to the mourners after Methodist
