warm slopes of Vesuvius, and brought to early perfec- tion by the underground fires. Here are wines from the colder slopes of mountains; wines from Parma and from Sicily and Pal- AROUND ermo where the warm Italian sunshine LITTLE has been the arch-chemist to bring ITALY perfection to the fruit of the vine. Here are still wines and those that sparkle. Here the famed Lacrima Christi, both spumanti and fresco, said to be the finest wine made in all Italy, and the spumanti have the unusual quality for an Italian wine of being dry. But to tell you of all the interesting articles to be found in these Italian, and French and Mexican stores, would be impossible, for some of them have not been translated into English, and even the storekeepers would be at a loss for words to explain them. This is all a part of the Bohemianism of San Fran- cisco, and that is why we are telling you about it in a book that is supposed to be devoted to the Bohemian restaurants. The fact is that San Francisco's Bohemian restaurants would be far less interesting were it not for the fact that they can secure the delicacies imported by these foreign storekeepers to supply the wants of their people. But do not think you have exhausted the wonders of Little Italy when you have left the stores, for there is still more to see. If you were ever in Palermo and went into the little side streets, you saw the strings of maca- roni, spaghetti and other pastes drying in the sun while children and dogs played through and around it, giving you such a distaste for it that you have not eaten any Italian paste since. But in San Francisco they do things differently. There are a number of paste factories, all good and all clean. Take that of P. Fiorini, for instance, at a point a short distance above Costa Brothers. You cannot miss 71 BOHEMIAN it for it has a picture of Fiorini himself as a sign, and on it he tells you that if you eat his paste you Avili get to be as fat as he is. Go inside and you AROUND will find that F'iorini can talk just LITTLE enough English to make himself un- ITALY derstood, while his good wife, his sole assistant, can neither speak nor un- derstand any but her native Italian. But that does not bother her in the least, for she can make signs, and you can understand them even better than you understand the English of her husband. Here you will see the making of raviolis by the hundred at a time. Tagliarini, tortilini, macaroni, spa- ghetti, capellini, percatelli, tagliatelli, and all the sev- enty and two other varieties. The number of kinds of paste is most astonishing, and one wonders why there are so many kinds and what is done with them. Fiorini will tell you that each kind has its distinctive use. Some are for soups, some for sauces, and all for spec- ial edibility. There are hundreds of recipes for cook- ing the various pastes and each one is said to be a little better than the others, if you can imagine such a thing.

AI-modernized reading of the original text

warm slopes of Vesuvius, and brought to early perfection by the underground fires. Here are wines from the colder slopes of mountains; wines from Parma and from Sicily and Palermo where the warm Italian sunshine LITTLE has been the arch-chemist to bring ITALY perfection to the fruit of the vine. Here are still wines and those that sparkle. Here the famed Lacrima Christi, both spumanti and fresco, said to be the finest wine made in all Italy, and the spumanti have the unusual quality for an Italian wine of being dry. But to tell you of all the interesting articles to be found in these Italian, and French and Mexican stores, would be impossible, for some of them have not been translated into English, and even the storekeepers would be at a loss for words to explain them. This is all a part of the Bohemianism of San Francisco, and that is why we are telling you about it in a book that is supposed to be devoted to the Bohemian restaurants. The fact is that San Francisco's Bohemian restaurants would be far less interesting were it not for the fact that they can secure the delicacies imported by these foreign storekeepers to supply the wants of their people. But do not think you have exhausted the wonders of Little Italy when you have left the stores, for there is still more to see. If you were ever in Palermo and went into the little side streets, you saw the strings of macaroni, spaghetti and other pastes drying in the sun while children and dogs played through and around it, giving you such a distaste for it that you have not eaten any Italian paste since. But in San Francisco they do things differently. There are a number of paste factories, all good and all clean. Take that of P. Fiorini, for instance, at a point a short distance above Costa Brothers. You cannot miss it for it has a picture of Fiorini himself as a sign, and on it he tells you that if you eat his paste you will get to be as fat as he is. Go inside and you AROUND will find that F'iorini can talk just LITTLE enough English to make himself un- ITALY derstood, while his good wife, his sole assistant, can neither speak nor understand any but her native Italian. But that does not bother her in the least, for she can make signs, and you can understand them even better than you understand the English of her husband. Here you will see the making of raviolis by the hundred at a time. Tagliarini, tortilini, macaroni, spaghetti, capellini, percatelli, tagliatelli, and all the seventy and two other varieties. The number of kinds of paste is most astonishing, and one wonders why there are so many kinds and what is done with them. Fiorini will tell you that each kind has its distinctive use. Some are for soups, some for sauces, and all for special edibility. There are hundreds of recipes for cooking the various pastes and each one is said to be a little better than the others, if you can imagine such a thing.

Bohemian San Francisco