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Ice-Caves of France and Switzerland by George Forrest Browne
page 35 of 321 (10%)
sometimes exposed by the melting of the snow. He had some idea that its
depth was 30 feet a few years ago, and that its sides were solid ice. I
shall have occasion to mention such pits in another glacière; if one
does exist here, it has probably been quarried in the ice by the drops
from the hole in the roof, and there might be some interest attached to
an attempt to investigate it.[17]

We reached S. Georges again in a wretched state of wet and cold, and
Renaud went off to bed, and imbibed abundant and super-abundant
kirsch,--at least, when drawn thence the next morning, his manner left
no doubt about either the fact or the abundance of the potations
overnight. Warned by many experiences, I had gone no nearer to a
specification of the bill of fare than a vague suggestion that
_quelque chose_ must be forthcoming, with an additional stipulation
that this must be something more than mere onions and fat. The
landlady's rendering of _quelque chose_ was very agreeable, but, for
the benefit of future diners _au Cavalier_, it is as well to say that
those who do not like anisette had better make a private arrangement
with their hostess, otherwise they will swallow with their soup an
amount sufficient for many generations of the drag: they may also
safely order savoury rice, with browned veal and wine-sauce, which is
evidently a strong point with the Cavalier. All meals there are
picturesque; for the omelette lay on the Castle of Grandson and a part
of the Lake of Neufchâtel, while the butter reposed on the ruined
Cathedral of Sion, and the honey distilled pleasantly from the comb on
to the walls of Wufflens. No one should put any trust in the spoons,
which are constructed apparently of pewter shavings in a chronic state
of semi-fusion. On the evening of the second day, the landlady allowed
a second knife at tea, as the knife-of-all-work had begun to knock up
under the heavy strain upon its powers; but this supplementary
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