I. PRACTICAL HINTS.
of 3-4 courses. Dinner is a similar repast between 5 and 6 o'clock. First-
class passengers also have tea at 9 o'clock. Table-wine on the Austrian
Lloyd steamers costs 50 kr. a bottle, but is not charged for on the other lines.
Fees. The steward expects V2-I fr. for each day of the voyage, but
more if the passenger has given unusual trouble.
Tickets (payable in gold) should be purchased by the traveller in person
at the office of the company. Return-tickets, usually available for three
months, are issued at a reduction of 10 per cent, on the passage-money, but
not on the cost of food; the saving wiil appear scarcely important enough
to most travellers to be worth the risk of hooking so long beforehand.
Families of not fewer than three persons also obtain a reduction on the
passage-money (except in the 'Messageries' boats). Gentlemen may always
travel quite comfortably second-class, though when ladies are of the party
it is of course advisable to travel first-class. Both first-class and second-
class passengers have free access to every part of the deck. The food is
about the same in quality for both classes, but is somewhat less abundant
for second-class passengers.
Luggage. First-class passengers are allowed 70-100 kilogrammes (156
-2201bs. Engl.) of luggage free, second-class 40-60 kilogrammes (88-1321bs.).
Embarkation. Passengers should be on board some time before the
advertised hour of starting. In Trieste and Marseilles the vessels are moored
to the quay, but in the Italian and Greek harbours small boats are ne¬
cessary to convey the passenger and his luggage to the steamer. The
charge in all Italian ports, including an ordinary amount of luggage, is
1 fr.; in the larger Greek ports 1 fr., with luggage l'/2-2 fr. On arrival
at the vessel payment should not be made until the traveller with all his
luggage is deposited on deck. — The traveller gives up his ticket on board
and receives the number of his berth. A bag may be taken into the cabin,
but all boxes have to be deposited in the hold. The traveller should take
care to see that all his boxes are properly labelled.
Language. Italian is spoken on all the Italian and Austrian vessels,
French on the French vessels.
The Greek Steamboat Companies, of which there are several,
carry on a very limited traffic with W. Europe (Trieste, see p. xxi;
Brindisi, see p. xxb), confining themselves almost entirely to the coasts
and islands of Greece. Some of the new vessels of the Hellenic
and Panhellenic companies are scarcely inferior to the steamers
of the companies above mentioned. The food on board resembles
that of the Italian steamers, varied by a few Greek peculiarities
(wine, see p. xxvi); it is not included in the fare but is charged
for according to a printed tariff (1st class 6 fr. per day). The
smaller coasting-steamers are, however, usually very poorly appoint¬
ed. The want of order and discipline on almost all the Greek
steamers is particularly disagreeable. In spite of the nominal pro¬
hibition, the steerage passengers, who are often more picturesque
at a distance than agreeable at close quarters, occasionally invade
the after-deck, and the notice forbidding smoking in the saloon
(dcTt(XYopeu£Tai to xaitviajxa) is sometimes more honoured in the
breach than in the observance. The language used on board is
Greek, but Italian is very generally understood. The fares, which
are fixed by government, are the same in the steamers of all the
companies mentioned below and are payable in paper-money. The
fares of the chief routes are given in the text of the Handbook.
As these steamers, with the exception of those plying to Trieste
and Brindisi, are not noticed in the ordinary time-tables of W.