Take the simple matter of sausage, for instance. Ordinarily we know of but three kinds — pork sausage, frankfurter and bologna — neither very appetizing or ap- pealing, except sometimes the pork sausage for break- fast. Over in the little Italian and French shops you will find some of the most wonderful sausages that mind can conceive of. Some of these are so elaborate in their preparation that they cost even in that inex- pensive part of the city, seventy cents a pound, and the variety is almost as infinite as that of the pastes. In the Mexican stores you will find a sausage that gives a de- lightful flavor to anything it is cooked with, and it is when you see these sausages that your eyes begin to be opened. ill BOHEMIAN You now take cognizance of many things that here- tofore escaped your observation. You see new canned goods ; a wonderful variety of cheeses ; TOLD strange dried vegetables and delica- IN A cies unheard of; preserved vegetables WHISPER and fish and meats in oil; queer fish pickled and dried. You begin to learn of the many uses of olive oil in cooking and in food pre- paration. You see the queer shapes of bread, and note the numerous kinds of cakes and pastry that you never saw or heard of before. You see boxes of dried herbs, and begin to realize why you have never been able to reproduce certain flavors you have tasted in restau- rants. You see strange-looking, flat hams, and are told that they are Italian hams, and if you buy some you will find that they cut the ham the wrong way, and instead of slicing it across the grain they cut in very thin slices down the length of the bone. Their flavor is more de- licious than that of any ham you have tasted since you used to get the old-time, genuine country smoked hams. But if you investigate a little deeper you will learn that these hams were not put up in Italy at all, but that it is a special brand that is prepared in Virginia for the Italians. In the French stores you will find preserved cocks- combs, snails, marvelous blood sausages with nuts in them, rare cheeses, prepared meats in jellies, and hun- dreds of delicacies unknown to you. You can spend days in these stores, finding something new all the lime. We have been going there for years and still run across new things. Remember that to the people of the Latin Quarter these things are all usual consequently they think you know as much about them as they do, and will volun- teer no information regarding them. Possibly they will smile at your ignorance when you ask them questions, but do not hesitate to ask, for they are courteous and 112 SAN FRANCISCO that is the only way you can find out tilings, and learn what all these new edibles are and what they are good for. There is no greater possibility of interest than is to be found in the TOLD stores of San Francisco's Latin Quar- IN A ter, and we mean by this the stores WHISPER that cater to the people of the Quar- ter. In stores and restaurants frequented by Americans they cater to American tastes and lose much of the for- eign flavor.

AI-modernized reading of the original text

Take the simple matter of sausage, for instance. Ordinarily we know of but three kinds — pork sausage, frankfurter and bologna — neither very appetizing or appealing, except sometimes the pork sausage for breakfast. Over in the little Italian and French shops you will find some of the most wonderful sausages that mind can conceive of. Some of these are so elaborate in their preparation that they cost even in that inexpensive part of the city, seventy cents a pound, and the variety is almost as infinite as that of the pastes. In the Mexican stores you will find a sausage that gives a delightful flavor to anything it is cooked with, and it is when you see these sausages that your eyes begin to be opened. You now take cognizance of many things that heretofore escaped your observation. You see new canned goods ; a wonderful variety of cheeses ; strange dried vegetables and delicacies unheard of; preserved vegetables WHISPER and fish and meats in oil; queer fish pickled and dried. You begin to learn of the many uses of olive oil in cooking and in food preparation. You see the queer shapes of bread, and note the numerous kinds of cakes and pastry that you never saw or heard of before. You see boxes of dried herbs, and begin to realize why you have never been able to reproduce certain flavors you have tasted in restaurants. You see strange-looking, flat hams, and are told that they are Italian hams, and if you buy some you will find that they cut the ham the wrong way, and instead of slicing it across the grain they cut in very thin slices down the length of the bone. Their flavor is more delicious than that of any ham you have tasted since you used to get the old-time, genuine country smoked hams. But if you investigate a little deeper you will learn that these hams were not put up in Italy at all, but that it is a special brand that is prepared in Virginia for the Italians. In the French stores you will find preserved cockscombs, snails, marvelous blood sausages with nuts in them, rare cheeses, prepared meats in jellies, and hundreds of delicacies unknown to you. You can spend days in these stores, finding something new all the time. We have been going there for years and still run across new things. Remember that to the people of the Latin Quarter these things are all usual consequently they think you know as much about them as they do, and will volunteer no information regarding them. Possibly they will smile at your ignorance when you ask them questions, but do not hesitate to ask, for they are courteous and that is the only way you can find out things, and learn what all these new edibles are and what they are good for. There is no greater possibility of interest than is to be found in the TOLD stores of San Francisco's Latin Quarter, and we mean by this the stores that cater to the people of the Quarter. In stores and restaurants frequented by Americans they cater to American tastes and lose much of the foreign flavor.

Bohemian San Francisco