bourhood of the Pontine Marshes, or Fano. Small doses of quinine may
be used as a prophylactic against malarial fever (comp. p. xxvii). — The
zanzare, or gnats, are a source of great annoyance, and often of suf-
fering, during the summer and autumn-months, especially in the neigh-
bourhood ofplantations, canals, and pqnds. They are less in evidence
at Rome. Windows should always be closed at twilight and before
a light is introduced into the room. Light muslin curtains (zanzarieri)
round the beds, masks for the face, and gloves are cmployed to ward
off the attacks of these pertinacious intruders. The burning of insect
powder over a spirit-lamp (though the odour is unpleasant) is also re¬
commended, and pastilles (fldibus contro le zanzare, zampironi, in
Venice chiodi) may be purchased at the chemists' for the same purpose.
A weak solution of carbolic or boracic acid in water is efficacious in
allaying the discomfort occasioned by the bites.
A list of the Italian names of the ordinary articles of underclothing
(la biancheria) will be useful in dealing with the washerwoman: Shirt
(linen, cotton, woollen), la camicia (di tela, di cotone, di lana); man's
shirt, camicia da uomo; pyjamas, camicia da notte; collar, il collo,
il colletto; cuff, il polsino; drawers, le mutande; woollen undershirt,
una flanella or giubba di flanella, una maglia; corset-cover, il copribusto;
petticoat, la sottana; peignoir or dressing-gown, il accappatoio; stocking,
la calza; sock, la calzetta; handkerchief (silk), il fazzoletto (di seta).
To give out to wash, dare a bucato (di bucato, newly washed) ; washing-
list, la nota; washerwoman, laundress, la stiratrice, la lavandaia;
buttons, i bottoni.
IX. Restaurants. Cafés. Birrerie. Osterie. Cigars.
Restaurants (Ristoranti, Trattorie). The first-class restau-
rants in Rome resemble those of France or Germany, and have simi-
iarly high charges. — The more strictly national Trattorie are
generally open from 11 a.m. till comparatively early in the evening,
but are frequented chiefly between 11 and 2 for luncheon (colazione)
and between 6 and 8.30 for dinner (pranzo). Those who eat alla
carta and are content with the 'plats du jour' (piatti del giorno)
and other locai dishes may lunch or dine comfortably, including
wine, for 2-3 fr. Meals at fixed prices (aprezzo fisso; 21/2-5 fr.,
not including wine) are not so customary. The diner calls for the
bill with the words 'il conto', and should check the items and addi-
tion. The waiter (cameriere) expects a gratuity of 15-25 e. for
each person (but comp. p. xiii). If too importunate in his recom-
mendations or suggestions, he may be checked with the word 'basta'
List of the ordinary dishes ;
Antipasti, Principii, relishes taken
as whets (such as sardines, olives,
finestra or Zuppa, soup (minestra
in brodo or consumè, soup in the
English sense ; minestra asciutta,
boiled rice, maccaroni, etc).
Zuppa alla Sanie, soup with green
vegetables and bread.
the Italian restaurants: —
Minestra di riso con piselli, rice-
soup with peas ; con verdura,
with parsley, etc.
Risotto (alla Milanese), a kind of
Pasta, al sugo e al burro, macca¬
roni with sauce and butter; ai
pomi d'oro, with tomatoes.