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92 Vincennes ...... Villeneuve de Berg ....
22 Vingthnaps ..., Villeneuve-les-Béziers
| Vire (Calvados) Villeneuve-la-Guyard .. 67 Virieu-le-Grand Villeneuve St. Georges
32 Viroflay ....... Villeneuve le Roy ...... .64, 132 Viste Hill Villeneuve-sur-Yonne
63 Vit ... Villenouvelle
233 Vitré (Ille-et-Vilaine) Villepatour-Coubert
210 Vitrey ............ Villeperdue ....
149 | Vitrolles........ Villequier ..........
31 | Vitry ... Villeroy .........
28 Vitry-le-François (Barne) Villers-Bretonneaux...
Vitry-les-Reims ...... Villers-Cotterets .....
Vitteaux ......... Villetour Spa
79 Vivario .......... Villette ........
189 | Vivier3 ..... Ville Vieille
126 | Vivoin-Beaumont Villiers-sur-Marne
210 Vivonne..... Vimpelles ......
210 Vizille..... Yimoutiers .......
... 33 Voiron ...
Vouilé. 52, 59 Voulte, La 214 Vouvray ....
193 Walvours ......
134 143 Yssingeaux (Haute-Loire) .... 119 .... 114 Yvetot (Seine Inférieure)...... 33
112 | Yvre-l'Evêque ............... 53
PRACTICAL INFORMATION FOR THE TRAVELLER. 1.s drawing up the following instructions, we take it for granted that the traveller is provided with Bradshaw's Continental Railway Guide, * as an indispensable companion to visitor3 on the Continent; and reference is, therefore, made frequently to that book, in order to avoid unnecessary repetition here. As extensions of the railway system cause alterations from time to time in the number of its pages, the reader is requested to observe that where a reference is made to a particular page of the Guide, if the information required is not found there, it will probably be found on one of the adjoining pages. WHAT SHOULD BE DONE IN LONDON-PASSPORTS-MONEY-LUGGAGE.
Passports. - British subjects are admitted into France (without passports) on declaring their nationality. Those who desire admission to the public monuments, &c., will have to present to the Special Agent, on the frontier, a visiting card, who will attach thereto the administrative stamp, or otherwise their card can be stamped, upon application to the Presect of Police, at Paris.
Money.-See Bradshavi's Continental Guide, and the table below. Bank-notes are negociable in some of the principal towns, and sovereigns are received: but the best plan is to change your English money into French Napoleons at a respectable money-changer's in London or in France (changeur, agent de change): at the hotels and railways a deduction is made for this accommodation, English gold, however, will pass anywhere (English silver is useless) ; so will the louis d'or or Napoleon, and the five franc piece. In calculating expenses, 10s. to 20s. per head per day may be allowed. The latter sum will cover all charges of living in the best hotels, travelling by first-class railway, and the best places in the coach. In the country ions, board and lodging may be had for 6 to 10 francs a-day. Living is so cheap in Brittany, that “Nimrod” says a man may live there like a prince on £60 to £100 a-year; of course at a sacrifice of many English comforts.
Money accounts in France are kept in francs and centimes cr lundredths); the decimes (or tenths), which come between, being seldom mentioned.
£4. The franc exceeds the old livre by 17 per cent. (l} centimes.)
ld. = 10 centimes or 2 sous. The modern French gold coins are pieces of 10 fr., 20 fr., and 40 fr. The silver coins are pieces of 20 centimes, 50 centimes or franc, 1 franc, 2 francs, and 5 francs.
• Published monthly, Is. 6d.; Special edition, with maps, &c., 3s. 61. Adams, 59. Fleet Street
The above comparison of French and English moneys will vary a little with the rate of exchange; but the prevailing rate has been adopted.
Laggage and Dress.-The less luggage you take the better, as all luggage above 60lbs. weight, or so, is charged for on the Continent, so that, in this case, it is as necessary to get a ticket for the luggage as a ticket for the fare. For the ordinary traveller, a carpet-bag is enough, with half-a-dozen shirts, two pairs of socks, and as few other things as possible. The socks sbould be woollen or worsted, which may be bought as you go, throwing the wornout ones away. Brown, grey, or dark-coloured dresses are fittest for both gentlemen and ladies; and as to the style, let it be simple. A light overcoat, and an umbrella for a stick are essential. Soap is not common abroad, and being charged in the bills, you should provide yourself with a stock before taking up your quarters. The pedestrian must, of course, put on a stout pair of double soled shoes, and wear gaiters, especially as the roads are more dusty than ours. Where shoes chafe in walking, take a sheet of writing paper, grease it over, and wrap it round the foot next the skin. Good knapsacks may be be got abroad.
Letters. The traveller will find it convenient to have his letters addressed to him, “Poste Restante,” i.e., till called for, in the various towns in which he expects to be. They will be delivered on the traveller's address card being shown. There are now two posts daily (morning and evening), from London to France. All letters for France go through the London post-office, and, for the morning mail, must be in the London office before 7-45 a.m., and for the evening mail, before 6 p.m. The approximate time required for conveying them to any part of France can be ascertained by reference to. Bradshaw's Continental Railway Guide. WAY TO GET TO FRANCE, AND DIRECTIONS ON LANDING.
(For further details see " Bradshaw's Guide.") CALAIS ROUTE (see Route 1).—London to Paris, direct, via Dover and Calais, 283 miles (sea passage, 21 miles), in 103 hours. Trains leave the South Eastern Stations at Charing Cross (West End Terminus) at 7 40 mrn. (1 & 2 class), and 8 45 aft. (1st class), and Cannon Street (City Terminus) at 7 45 mrn. and 8 50 aft., and the London, Chatham, and Dover Stations at Victoria (West End Terminus), and Ludgate Hill (City Terminus) at 7 40 mrn. (1 & 2 class mail) and 8 35 aft. (1st class mail), arriving at Dover at 9 30 mrn, and 10 35 aft., proceeding by steamer from Dover at 9 35 mrn and 10-40 aft., and by train from Calais at 12 30 aft. and 1 50 mrn., reaching Paris at 6 aft. and 7 20 mrn. Through Fares, 1st class, 57s. 3d.; 2nd, 42s. 6d. Return Tickets, £4 8s.; £3 109. There is also a Fixed Night Service (1,2,3 class), viz.:- From Victoria at 6 25 aft., Ludgate Hill, 6 20 aft., Charing Cross, 6 35 aft., Cannon Street, 6 48 aft., arriving at Dover at 9 40 aft., leaving Dover at 10 30 aft., arriving at Calais at 12 30 mrn., leaving Calais at 5 mrn., and arriving at Paris at 1 35 aft. Fares, 2nd class, 30s.; 3rd class, 20s. Return Tickets, 40s.; 30s. This route in the old coach days took 58 or 60 hours between London and Paris. Marseilles is reached in 28. hours, and Bordeaux in 24. Calais may also be reached by the General Steam Navigation Company's Steamers, direct, from the London Bridge Wharf, about every five days, in 8 hours. Fares, 11s.; 8s. Through Fares to Paris, 283.; 21s.; 15s. Return Tickets, 48s.; 36s.; 32s.; 24s.
BOULOGNE ROUTE (see Route 2).- London to Paris, direct, via Folkestone and Boulogne, 255 miles (sea paşsage, 254 miles), in about 10 hours. Trains leave the South Eastern Stations at Charing Cross (West End Terminus) and Cannon Street (City Terminus), twice daily, and packets from Folkestone according to tide. Through Tickets, 53s. 10d.; 40s. Return Tickets, £4. 8s. and £3 10s. By Night Service, 2nd class, 30s.; 3rd class, 20s. Return Tickets, 45s.; 30s. Also by the General Steam Navigation Company's Steamers, daily, direct from London Bridge Wharf, in 8 hours. Fares, 11s.; 8s. Through Fares to Paris, 25s.; 21s.; 18s.; 15s. Return Tickets, 48s.; 36s.; 32s.; 243.
DIEPPE ROUTE (see Route 8).-London to Paris, direct, via Newhaven and Dieppe, 246 miles (sea passage, 64 miles). Trains leave the London, Brighton, and South Coast Stations at London Bridge (City Terminus) and Victoria (West End Terminus), twice a day, and packets from Newhaven according to the tide. Through Fares, 30s.; 22s.; 16s. (by Night Service only). Return Tickets 50s.; 36s.; 28s. (by Night Service only).
Havre ROUTE (see Route 9).-London to Paris, via Southampton and Havre, 3417 miles (sea passage, 120 miles). Trains leave the London and South Western Stations at Waterloo Bridge at 9 aft. (1st and 2nd class), and Kensington at 8 15 aft, every Monday, Wednesday, Thursday, and Friday, arriving at Southampton at 11 35 aft., proceeding by steamer from Southampton at 11 35 aft., and by train from Havre at 11 35 mrn., arriving at Paris at 4 20 aft. (1st class), and 10 25 morn., arriving at 6 20 aft. (2nd class). Through Fares, 30s.; 223. Return Tickets, 50s.; 36s. Also by the General Steam Navigation Company's vessels, every Thursday, in 18 hours. Fares, 11s.; 8s. There is communication once or twice daily, by steamer, between Havre and HONFLEUR, also daily between Havre and Carn, and Havre and TROUVILLE,
DUNKIRK ROUTE (sce Route 3).-From London, direct by Steamer, from Fenning's Wharf, three times a week in about 11 hours. Fares, 10s.; 7s. Through Fares to Paris, 31s.; 23s.; 17s. 6d.; or from Chamberlain's Wharf, twice a week.
Sr. Malo Route (see Route 19.- London to St. Malo, via Southampton. Trains leave the London and South Western Company's Stations, and Packets from Southampton according to tide, every Monday, Wednesday, and Friday. Fares, from London to St. Malo, 33s. and 23s. Return Tickets, 48s.; 38s.; from Soutdampton, 20s. and 148.; Return, 33s.; 23s.
CHERBOURG ROUTE (see Route 11).-London to Paris, via Southampton and Cherbourg. Trains leave the London and South Western Stations, at Waterloo Bridge, at 8 10 mrn. Steamer leaves Southampton at 11 mr. Fares, 27s. 6d. and 20s. Return Tickets, 40s. and 30s.
In addition to those given above you may take the following routes :- From SOUTHAMPTON to JERSEY, on Mondays, Tuesdays, Wednesdays, Thursdays, and Fridays, at 11 45 aft., and Saturdays, at 8 30 aft.; from LITTLEHAMPTON to JERSEY, every Wednesday and Sarurday; or from WeYMOUTH to JERSEY, every Monday, Wednesday, and Friday, at 6 a m.., thence to Sr. MALO, GRANVILLE, AVRANCHES, &c., and through Brittany to Nantes.
Before landing at a French port, make up your mind as to the Hotel you choose, as, ly so doing, you may secure to yourselves the services of the Poiter of that hotel directly you land, and save annoyance from the touters who crowd at the landing. No baggage, except a small parcel, or a carpet bag (at night) is allowed to be taken ashore by the passengers, but is detained at the Douane or Custom House, where you may clear it yourself, or pay a porter (commissionnaires as they are called) to clear it.
If you make a stay of a day or two at the port, you should employ a commissionnaire, who, for a franc or two will clear your baggage, and take all the trouble off your your hands, and
sare much inconvenience and loss of time. The regular charge when you clear it is, per package, 7 sous (3£d.), if under 10lbs.; 14 sous, from 10 to 56lbs.; 1 franc above that weight; every packet being charged, so that the fewer you have the better. For carriage to the hotel you pay a porter 50 cents (5d.) for the first package, and 25 cents for each of the others.
When leaving a French port for England, a permis d'embarquement may be had at the Douane one hour before the steamer starts, or between 1 and 3 p.m., when she leaves at night. Once on board you cannot go ashore again without special permission. You may bring back, free of duty, a pint of spirits, and half a pint of eau-de-Cologne. By a new arrangement, luggage direct to London, by some of the trains on the South Eastern, and London, Chatham, and Dover Railways, is not examined at Dover or Folkestone, but at the Charing Cross or Victoria stations. Luggage, also, in stcamcrs from alroad, is examincıl by the officer on board, between Gravesend and Loudon.
LIVING IN FRANCE-HOTELS-LODGINGS. Hotels-Table d'Hote.-When you go to an inn choose your bed at once, au premier, au second, au troisième, &c., on the 1st, 2nd, or 3rd story; the higher stories being the cheapest. The average for la chambre is 1 to 1 franc. In your bed room, if you desire it, there is no objection to your taking tea and seeing your friends, if you have not a private sitting room. It is not necessary that you should take your meals in the hotel, though it may be advisable to do so as often as convenience permits. To make the most of your time for sight-seeing, two meals a day may suffice, a good breakfast (déjeuner), to start with, and a dinner at the end of it. Frenchmen seldom make more than two regular meals. Breakfast costs 1} to 2 francs. If you come back to the table d'hôte (ordinary), kept at every hotel at a fixed hour, at a charge of from 3 to 5 francs, you may safely trust yourself to the landlord who presides to look after you. The courses are something in this order :- Soup (potage) ; boulli, or the meat from which the soup is made ; veal, or some made dish ; fish (poisson) ; poultry (volaille); cutlets; vegetables, separately; roast meat (rôti); pastry (pâtisserie); then fruit, biscuits and cheese. Coffee and liqueurs are charged separately. The drink is vin ordinaire (com. mon wine), a bottle of which is usually included in the charge for dinner. Few dishes in France require a knife. Servants are paid in the bill, 1 to 1} franc a day for each person.
If you order a dinner at an hotel or restaurant, order it at so much a head, as “ diner à deux francs et demi" (2. francs), “ diner à trois” or “à quatre francs " 3 or 4 francs, &c.; or call for the bill of fare (carte) and choose for yourself, out of a list of 100 or 200 various dishes, filling a respectable volume. Coffee houses, &c., where you may smoke, in the large towns, are called estimanets; common wine and eau de vie (brandy) are sold at the cabarets.
Lodgings-Servants.- When you make a stay at any place, the cheapest plan of living is to take furnished rooms at a private house or hotel (hôtel garni, or maison meublée). You may get them at all prices; the furniture is much more simple than in England. Have a written agreement, signed by both parties, with an inventory of every article, however trifling, and, if advisable from the time of year, a stipulation that the landlord pays the furniture tax (levied in November). Rent is payable in advance.
Servants are engaged by the month ; they may be sent away, or they may leave, at any time, by paying up to the day. It is most economical to hire one to come a little while every day to your lodgings, and to bring meals from the shop of the nearest traiteur (cook), who will regularly send his bill of fare to choose from, and supply hot dishes at any hour you