You should visit the Hofbrauhaus in the Platz, if only to drink as good
a glass of beer as one could wish to have. It is a fine and typical
specimen of a German Bierhalle, very respectable and much frequented.
After having had your first Schoppen (for having once tasted you
invariably want more) you rinse out your glass at a handy fountain
before presenting it to be refilled; but the person who takes your
Schoppen along with several others in each hand, invariably with
unerring instinct hands you back your same Schoppen. As an appetizer for
the beer to which it is supposed to give an additional zest, they place
a large radish about the size of an apple in a sort of turnip-cutting
machine which ejects it in thin rings; it is then washed and put into a
saucer with a little salt and water and eaten without any other
accompaniment than the beer; it may be an acquired taste, but it appears
to be very popular.
Nueremberg
Nueremberg being essentially a commercial and industrial town, it follows
that expensive restaurants and high living are not one of the features
of it. Yet the Bierkellers there are institutions that have existed
since the time of Albert Duerer and his companions.
Among the best of these is the Rathhauskeller (or town-hall cellar),
kept by Carl Giessing, a most picturesque place, as indeed is everything
in Nueremberg; also the Fottinger in the Koenigstrasse and the
Herrenkeller in the Theaterstrasse.
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